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Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has large flakes and an excellent mild flavour.
Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions. Turbot is good baked whole; the bones add flavour. Steaming, poaching and pan-frying are preferable to grilling.
Size and thickness of fish may vary. Please note that larger pieces may take longer to cook.
Country of Origin
Dietary and Lifestyle
Typical value per 100g
Amount Per Serving
% Daily Value
Total Fat 2.95g
Saturated Fat 0.75g
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AED 19.95 / Per Kg
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