Turbot is a large, diamond-shaped flatfish considered one of the finest eating fish in Europe. Its thick, firm white flesh has an exceptional flavor and holds up well to roasting, grilling, and poaching. It is consistently one of the most expensive fish at European fish counters. It is particularly prized in France and Spain and is often served whole at the table as a centerpiece.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Turbot | |
| 🇬🇧United Kingdom | Turbot | Considered one of the finest fish available in the UK |
| 🇦🇷Argentina | Rodaballo | |
| 🇫🇷France | Turbotprimary | A grand fish of French cuisine — classically poached whole in a turbotière |
| 🇪🇸Spain | Rodaballo | Highly prized in Galicia and across fine Spanish restaurants |
| 🇵🇹Portugal | Pregado |
Culinary substitutes
Shop
Source this cut
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.