Wild Fresh Turbot Sole
Estimated price per piece
Turbot really is the 'King' of the sea. They are the largest of the South West flatfish and are big and strong predators. They are up there with lobsters and Dover Soles in terms of being simply stunning.
Turbot has a firm and succulent texture and can be cooked successfully most ways including: frying; grilling; steaming; poaching and it even works on the BBQ. As with all fish simplicity is best and you can't beat pan frying it with a bit of lemon, butter and pepper - simply gorgeous.
You can cook it whole, filleted or in tranches depending on your preference. Our preference is off the bone, but tranches are also brilliant.
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