Often referred to as the King of Fish, turbot has long been prized by chefs around the world. It is a truly spectacular fish both in appearance and on the plate.

The flesh is firm, beautifully structured and pure white, with a refined, almost sweet depth of flavour. When cooked on the bone, it delivers exceptional succulence and carries its richness throughout the fish.

We typically source fish over a kilo in weight, which provide generous, thick fillets and superb eating quality. However, turbot can grow to well over 12 kilos, making larger specimens an extraordinary centrepiece when roasted whole dramatic, indulgent and unforgettable.

Summer often brings larger landings, particularly through May and June, and prices can soften slightly during this period. It’s an excellent time to enjoy this ultra-premium fish at its very best.

If you are looking for a larger fish for a special occasion, do get in touch. Availability is often limited, prices are usually higher, but we can frequently source something exceptional with a little notice.

Did you know…?
Wild turbot has long been served at royal banquets and grand hotels across Europe. Its reputation as the “King of Fish” isn’t marketing, it’s centuries of culinary tradition.