Turbot traditionally regarded as a delicacy and that is not unwarranted. The fish is limited landed but all year dooir available. For some time, there is growing turbot available.
The meat has a coarse texture, firm and white. The fish can be prepared, think of stewing in many different ways, baking or poaching.
The taste of turbot is very good and the meat is coarse in texture, firm and white. Because the meat of the turbot is firm, this fish lends itself well to many different cooking. As turbot stewed can, fried or grilled.
Turbot can reach a length of 100 centimeters and a weight up to 25 kg. It can be up to 25 years old. The body of the fish is disc-shaped and is relatively thicker as the fish is larger. The turbot is easily distinguished from brill by the tactile subcutaneous botknobbeltjes. The fish has one dorsal and one anal fin. The eyes are what first was the left, the mouth is asymmetrical, with teeth on the 'blind' side. On the upper side there are jaws which form a kind of breathing tube through which sand-free water can be drawn in.