Turbot from Kattegat is in his shape slimmer than the one from the Northern sea and is also darker and brownish colored. The skin has many small warts-like stones, that can be found on the white side too. Therefore the skin mostly is removed before preparation or eating. Due to the warmer and shallower water these turbots spawn earlier and are in other seasons on the market. It is similar to the turbot from the Baltic Sea. The yield is about 40% of the total weight. The meat is especially good and has a pure taste. Fisch-Gruber offers frozen turbot from Skagerrag/Kattegat, on order also fresh caught.
Turbot from Morocco has the fewest humps, and even these are very small. It is rather round and has a beautiful light brown color. The meat of these wild caught turbots is very firm and compact and has a very pure taste. The yield is about 50-55% of the total weight.
Turkish turbot has big, warts-like barbed stones on both sides. Before preparation they have to be cut out. The color is very dark and it also has dark spots on the white side. The yield is about 40% of the total weight.
Turbot from French Aquaculture is rather round and green-brown colored. The skin has very small humps, especially along the spine. The yield of meat is about 40%. The meat itself is very firm after slaughtering, after some time it gets softer and it has a pure taste. Fisch-Gruber offers living turbot from French Aquafarms.
Northern Sea/ Skagerrak
Turbot from the Northern Sea has only few stones and is round. The meat is very firm and vey pure in taste. The yield is about 50% of the total weight. Fisch-Gruber offers turbot from Denmark and Holland (Northern Sea fishery).
Moreover, there is a difference between male and female turbots. Gourmets prefer male ones, because their meat is more firm and compact.
© Fisch-Gruber, 2009 – your comprehensive source on turbot in Vienna