Whole Turbot

Catching area

The turbot lives throughout the Mediterranean Sea, the Black Sea and also the North Sea. However, nowadays the fish is also farmed in some countries. Van der Lee Seafish does not use farmed turbot however. Since the turbot can be found in the North Sea too we mainly catch the fish ourselves. After the turbot is caught we only take the best ones and immediately freeze them to keep them fresh. As a supplier we sell our whole turbot with its head still on and gutted.

The turbot can be characterised by the small bumps on its skin which looks like small stones. This is why in Germany they call the fish ‘Steinbutt’. The turbot is a flatfish and has a meaty texture. Its flavour is fine and delicate, which is why the fish is highly prized as a food fish. Whole turbot does not contain much calories, since one hundred grams of the fish only contains around 84 calories. Thereby the fish does not contain any carbohydrates, which makes it suitable to a lot of diets. However, it does contain carbohydrates when you bread or batter it of course. Whole turbot contains a lot of proteins and also several vitamins, which is the case with every fish product. The fish is especially a good source of vitamin B12, which is necessary for the production of red blood cells and plays an important role in the functioning of the brain and nervous system.

We mainly export our whole turbot to catering industries in Spain, Italy and Germany. However, a lot of other countries also love the fish. For example, whole turbot is also quite popular in the city Dubai. There are various ways to eat whole turbot. One way is to prepare the fish by baking it with herbs and lemon juice. When you bake it you should keep the bones since this will add more flavour to the fish. Whole turbot also tastes delicious when you roast the fish. This will taste delicious when you serve it with a sauce vierge. This is a French sauce which consists of olive oil, lemon juice, chopped tomato and basil. However, you can also serve the whole turbot with a tomato concasse, capers and fresh herbs.