If the Dover Sole is the aristocrat of flatfish, the Turbot is its king. Universally regarded as the most prestigious flatfish in European cuisine, the Turbot has graced the tables of royalty and the menus of three-starred restaurants for centuries. Wild-caught from French waters, this magnificent fish is recognisable by its broad, oval body, scaleless skin textured with bony tubercles, and characteristic brown-grey colouring that allows it to vanish against the seabed.

What lies beneath that rugged exterior is nothing short of extraordinary. The flesh is thick, firm and brilliantly white, with a richness and depth of flavour that sets it apart from every other flatfish. Naturally sweet and intensely satisfying, it yields four generous fillets of remarkable quality. Whether roasted on the bone to concentrate its flavour, pan-seared with a golden crust, or served alongside the finest sauces, Turbot never fails to deliver. At 2000gm, each fish is a statement of quality worthy of the most exceptional occasions.

Why choose Sea House Turbot?

• Thick, firm white flesh. A rich, sweet flavour and the undisputed king of flatfish.
• Generous sizing. Four impressive fillets at 2000gm, ideal for fine dining service.
• Wild-caught from France. Authentic provenance and uncompromised quality.
• Exceptional on the bone. Roasting whole intensifies its already remarkable flavour.
• Certified fresh. Handled with care from catch to delivery.