Turbot
Psetta maxima · Scophthalmus maximus · turbot (FR/EN)
Turbot: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Turbot — the most prized flatfish in European cuisine and together with Dover sole, belongs to the most expensive fish species on the market. The flesh is exceptionally white, firm, and juicy, with a rich, buttery flavour characteristic of this flatfish. The gelatine-rich bone structure provides an intense, self-basting depth to the flesh during cooking. Turbot is preferably cooked whole in commercial kitchens: the bone acts as a heat conductor and flavour enhancer. Farmed turbot is qualitatively comparable to wild turbot and available year-round. Portioning turbot requires skill: the uniquely asymmetrical bone structure demands precise cuts along the centre bone.
Turbot: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central.
Turbot: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Turbot: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Butter, thyme and lemon in the cavity. Baste regularly with the melting juices. Core temperature of the back fillet 55–58 °C. The flesh releases spontaneously from the bone when correctly cooked.
Vacuum bag with clarified butter, lemon zest and thyme. than sear 1 minute per side for colour. Best texture result for portion service.
White wine, mirepoix and fennel as a base. Core temperature 52–55 °C. Reduce the cooking liquor for a classic butter sauce.
Score the skin for grip. Avoid excessive movement. Core temperature 54 °C. Serve with beurre noisette and capers.
Turbot: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Turbot: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild turbot: spring and summer in the North Sea and Atlantic coast. Farmed turbot (Spain, Brittany) available year-round. Peak prices in winter due to lower catches.
Turbot: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Turbot: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The ripe, buttery structure of Meursault is the iconic combination with turbot in butter sauce. The light oak ageing and nutty notes mirror the rich flesh of the fish. A combination refined by generations of chefs in the classical French kitchen.
- Meursault "Perrières" (Coche-Dury)
- Meursault "Les Charmes" (Domaine Comte Armand)
The firm mineral energy of Chablis Grand Cru contrasts with and amplifies the fat-rich flavour of turbot in simple preparations with lemon and samphire. Pure iodine-chalky minerality as the perfect counterpart.
- Chablis Grand Cru "Les Clos" (Domaine Raveneau)
- Chablis Grand Cru "Vaudésir" (Billaud-Simon)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Turbot
Why is turbot so expensive compared with other flatfish?
Turbot grows slowly (farming: 3 to 4 years to market weight), has a low flesh-to-waste ratio (approximately 40–45% flesh on a whole fish), and is difficult to obtain in large quantities. The exceptional flavour and texture properties make it a premium product for which the market commands high prices.
How do I correctly fillet a turbot?
Place dark side up. Cut along the centreline. Work with a flexible filleting knife along the bone from the centre to the edge. Turbot yields four fillets: two from the top (dark), two from the underside (white). The top fillets are larger. Use the carcass immediately for stock.
Can I substitute turbot with halibut or Dover sole in a recipe?
Halibut and turbot are interchangeable in cooking method but the flavour profile differs. Halibut is milder and leaner. Dover sole has a more refined, subtler flavour but a different structure. Zeetong (sole) is technically the closest substitute for fine dining applications.
At what temperature should you store Turbot?
Store Turbot at 0 °C to +2 °C on ice, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Turbot professionally?
The primary professional technique for Turbot is Heel in the oven (with bone) at 180 to 200 °C oven for 25 to 35 min for 1 kg tarbot. Always verify core temperature with a calibrated probe thermometer.
Does Turbot contain allergens?
Turbot contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
