Turbot
Turbot peaks from June to August. During the summer, the fish has finished spawning and the flesh is at its firmest and best quality. Turbot is a slow-growing species, which makes it more susceptible to overfishing than other flatfish. For sustainability, look for fish sourced from the North Sea where stocks are currently stable. Choosing turbot caught with gillnets or hook-and-line is preferable to beam trawling, as these methods have less impact on the marine environment. Farmed turbot is also a widely available and responsible alternative to wild-caught fish.
Per 100 g
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
