Description

Fresh Turbot (lat. Scophthalmus maximus)

Turbot: Characteristics, Applications and the Importance of Sustainable Aquaculture

Turbo is a prized fish from the flounder family, known for its firm white meat and mild, delicate flavor. It is popular in cooking due to its taste and versatility in preparation. Turbot has a unique left-eye shape, which makes it easily recognizable.

Appearance and characteristics

Turbo has a nearly round, flat body shape with characteristic bony tubercles on the skin. The main color is sandy-brown, allowing the fish to effectively camouflage itself on the seabed. This type of flounder is known for its firm white meat, which is high in protein and low in fat.

Culinary applications

Turbo is prized for its taste and versatility. It can be fried, baked, steamed or grilled, which allows you to reveal all the nuances of flavor. With its firm texture, turbot holds its shape well when cooked, making it ideal for a variety of dishes.

Aquaculture and Sustainability

Turbo aquaculture has become increasingly important in recent years. Farms like TOYO Farms in China offer sustainable, high-quality products. This is especially important given that wild turbot populations can be fragile. By choosing farmed fish, you support sustainable fisheries and minimize the negative impact on marine ecosystems.

Other Names and Species

Turbo is also known by the scientific names Scophthalmus maximus and Psetta maxima. It is important to note that there are other species of fish that may be called turbot, such as the Black Sea turbot (Scophthalmus maeoticus) and some species of Pacific flounder. Always check the origin of the fish when purchasing to ensure the quality and sustainability of the fish.