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French Turbot

French Turbot
Per Kg

French Turbot

Per Kg

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French Turbot
per kg

French Turbot

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Overview

Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has large flakes and an excellent mild flavour. 

Details

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.

Preparation Guidelines

Size and thickness of fish may vary. Please note that larger pieces may take longer to cook.

Ingredients

Turbot fish

Country of Origin

France

Dietary and Lifestyle

Storage

Keep refrigerated

Manufacturer

SpinneysFOOD

Details

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.
Turbot fish
France
Keep refrigerated
SpinneysFOOD

Nutrition Facts

Typical value per 100g


Amount Per Serving
Calories 95


% Daily Value


Total Fat 2.95g


Saturated Fat 0.75g


Protein 16.05g

Iron 0.36mg

Magnesium 51mg

Percent Daily Values are based on a 2,000 calorie diet.

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