Turbot is a flatfish primarily caught in the North Sea with a black-brown skin and a length of about 500 cm.
Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has a large flake and has a good-flavoured flesh, on a par with Dover sole.
Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions. Fillets from a 3- to 4-pound turbot are quite meaty; those from smaller fish can be rather thin. A rim of fatty tissue on the fin side of each fillet contains a row of “kernels” of snow-white meat.