This is wild Turbot.
Turbot is highly prized for its exquisite flavour. It is really the 'King' of the sea, with a price tag to match its exalted status.
It has a wonderful firm texture and a meaty taste, making it a favourite with top Chefs. They are the largest of the South West flatfish, fast growing, big and muscular!
In terms of popularity, it is up there with lobster and Dover Sole and is the basis for some simply sensational seafood dishes
Roasting a whole Turbot in the oven is a great way to cook it - and will be beautiful to present. Serve with creamy truffled pomme puree and a mousseline sauce.
The price is for one whole fish.
If you wold like us to fillet it for you, please write that in the Order Notes section on the basket.
Parson's Nose ONLY works with MSC accredited suppliers. Sustainability is at the heart of everything we do.
