Turbot belongs to the exclusive flatfish species. The period in which this fish spawns the most is from March to June. During this period, turbot is very lean, and therefore the yield of meat is low. Turbot is optimal from July to February. This fish has a white/cream-colored fillet and is particularly refined in taste. The great advantage if you prepare the fish fillet with skin is that it does not fall apart. If you want to store turbot whole, it is advisable to cut the bone at the tail with a sturdy knife. The blood will then run out, preventing the blood from seeping into the beautiful clear meat.
België (nl)