British Turbot T-Bone

The ultimate seafood luxury Read more

£17.50

  • 1x T-Bone
    -
    £17.50

Check what are available
You have selected

    100% BRITISH
  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

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. 

Turbot T-Bone (FISH)

Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

Baked in parchment 

190C/Gas Mark 5

Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 20 minutes. 

Roasted

Preheat your oven to 220˚C/200˚C Fan/425˚F/Gas Mark 7.

Place a piece of parchment for each fish onto a roasting tray.  There’s no need to season here as the skin will be removed before serving. 

Put the fish on the paper and roast for around 20 minutes. Remove from the oven and use a pair of tongs to gently peel off the dark skin. 

To make a tasty instant sauce, add  the following into the roasting tray before it goes into the oven - a good glug of white wine, sliced garlic, chopped fresh tomatoes and herbs.

Barbecued

Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 5-6 minutes. Flip over to the flesh side and cook for 5-6 minutes. Total cooking time 10-12 minutes. 

You may also like

We've curated a beautiful range of produce we think you'll love.

Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
OUR MISSION

Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
OUR RESPONSIBLE PACKAGING
Choose a Delivery Day

Please pop your postcode in and we'll show you the delivery dates available in your area.