British Turbot T-Bone

The ultimate in seafood luxury, no fish in the sea wears the crown like a fine Turbot. 

The quality and firmness of this fish means it will stand up to most types of cooking from pan-frying all the way to barbecuing, but, do so with caution, it would be criminal to overcook this remarkable fish. 

It is robust enough to bask in elaborate saucing. However, as with any food of real quality, Turbot is also remarkable when cooked simply with just a squeeze of lemon juice, or a knob of butter. 

Our Turbot T-bones are expertly prepared by the team at Rockfish. They are cut from large fish who’ve had time to breed and to develop wonderfully flavoursome flesh. The whole Turbot is split down the middle, the T-bones are then cut from the backbone to the edge, forming a T that has plenty of flesh, and an incredible rich membrane that becomes soft and bastes the fish while it cooks. Once cooked the bones are simple to remove. 

Our favoured cooking method is to roast the T-bone in the oven with a good slab of butter added for the final few minutes. Whether you eat the skin is of personal preference, we tend to remove it just before serving.

Like all flatfish, Turbot don't start their life as flat. Once hatched the fry will swim around with their eyes on top of their head and their stomach below. As the fish develops it gradually forms into a flat fish. Its right eye moves around its head and eventually will sit next to its left eye, giving the Turbot its characteristic squashed appearance. 

Turbot are large powerful fish, the largest in fact, of the flat fish family. As commonplace with most flat fish they hunt by burying themselves under a thin layer of sand, lying in wait for unsuspecting carrion to swim past. Tubot have an enormous gaping mouth that will suck in all manner of prey from crustaceans to cod. 

There are good numbers of Turbot in our waters, but they should be treated as a special occasion fish, as they are not as abundant as many other species such as Brill, Dover and Lemon Sole. Turbot take time to mature so it is important that they are only landed once they have reached maturity and have had time to breed. Our brilliant partners Rockfish will only land Turbot for us when they are in good numbers and have reached maturity. 

Approx 250g per T-Bone.