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Turbot Fish

Picture Alliance

Picture Alliance

Picture Alliance

Chef Bernhard Diers

© Picture Alliance

Unlike most meats like veal and lamb, where young animals are considered to make for the finest meals, fish need to age appropriately before they make for good eating. Baby Turbot has caught on, becoming a fad in the fish market in recent years.
You haven’t tasted truly intense fish flavor until you’ve tried the middle piece of a six to eight kilo Turbot. Dover Sole also fall into this realm of ultra-fishy flavor, for the record. Shopping tips: when it comes to Turbot, the fish should be inflexible and firm, the gills red, and the meat pure white. Even the underside of the fish should be flawlessly white. May, June and July are the best times to look for top-quality Turbot.

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