Turbot has an almost circular outline, studded with bony tubercles on its dark side. 

Colour varies from light to dark brown, spotted with green or black and a white blind side. 

Turbot ranges in size from 400g–10kg. 

The texture is similar to halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires little to enhance the flavour. 

It is also a chef’s dream, retaining plenty of moisture during cooking, which means it doesn’t readily dry out
(ideal for functions).

Availability has improved now turbot are also being farmed successfully. 

Farmed Turbot are usually distinguished by their lighter skin.