DISTINCTIVE QUALITIES: Turbot (Scophthalmus maximus) is a flat fish that hails from the Northeast Atlantic and Baltic Sea. Around the world, Turbot is a sophisticatedfish for those looking for those seeking a delicious flaky, firm seafood dish. The beauty of a turbot fillet captivates with its brilliantly white flesh, brimming with delicate flavor and a unique texture. Until now, turbot was found almost exclusively in the European Michelin-star restaurants. Due to logistical and seasonal issues, it was almost impossible to obtain this fish in America. True to the Kolikof Difference, we found a way to not only bring it to you but toensure it is truly exceptional.

Kolikof Caviar & Gourmetfound a way to bring you the freshest turbot fish on the market. Our turbot are sustainably caught andimported directly from the European seas. Our turbot fish are skinned, deboned, and flash-frozen within minutes to provide you with the freshest of natural seafood tastes.

BEHIND THE PRODUCT: As a flat fish, turbot is often compared to flounder. Make no mistake there is no comparison. As a flat fish, there is nothing truly beautiful about the exterior appearance of turbotbut don’t be misledits true beauty lies within its glorious white flesh whose flavor is indescribable. You must taste it to understand its mystique. No GMOs, antibiotics, or preservatives. Sustainably raised.

SERVING SUGGESTIONS: This supreme filet receives first-class attention to those who enjoy it. Turbot is so full of flavor on its own, that simple preparations are highly encouraged. Turbot is excellent when poached, steamed, or pan-seared in the best quality of butter. When grilling turbot, do so slowly so as not to dry its delicate and relatvely thin make-up. Elevate your palate by substitute turbot in any recipe calling for halibut.

COUNTRY OF ORIGIN: Scotland and France

INGREDIENTS: Turbot (Fish)