Turbot

The turbot is born with bilateral symmetry, but at 30-33 days old it goes through metamorphosis, in which the right eye migrates to the left side, the mouth moves and the body flattens, leaving both eyes on the upper surface, thereby becoming benthic.

It is a visual predator which feeds in the water column, eating infrequently but in quantity. The selling sizes of turbot range from 600g to 5kg, with the most popular weights being 1-1.5kg, 2-2.5kg and over 3kg.

Flatlantic offers the following turbot products:

Whole turbot;

Gutted whole turbot;

Headless and gutted turbot;

Bled whole turbot;

Turbot steaks;

Products in development: fillet and modified atmosphere packaging;

Due to its richness in protein (≥17g/100g of fillet) and polyunsaturated fat (≥2g/100g of fillet), the consumption of turbot is associated with any healthy diet.

Polyubsatueated fats, in particular omega-3 fatty acids, are essential for protecting cardiovascular and brain health, and our turbot is enriched in these omega-3 fatty acids, in particular eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (EPA+ DHA ≥800mg/100g of fillet) (find out more in our OMEGAPEIXE project).

As proof of our freshness, we guarantee histamine values ≤ 5mg/100g of fillet.

It is also important to emphasise that our turbot is a very versatile fish in terms of cooking; you can find some suggestions in the recipes section (recipes will be developed by Chef Luís Lavrador).