|
|
| A saltwater flatfish, found in European waters, which has a firm, white flesh that is lean and delicately flavored. It will grow as large as 30 pounds, but is generally marketed when the weight is at least 2 pounds, but not more than 6 pounds. When imported to the United States, turbot is generally frozen first. It can be cooked using various methods, such as frying, grilling, broiling, baking, and steaming. Sole, whitefish, halibut, weakfish, and flounder are fish that can be substituted if turbot is not available. |
|
|
