Ingredient: Turbot and halibut
Category: Fish
Season: All
Turbot (family Scophthalmidae, order Pleuronectiformes) are flatfish native to marine or brackish waters of the North Atlantic.
Varieties of Turbot
The European turbot (Psetta maxima) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic.
The European turbot has an asymmetrical disk-shaped body, and may attain sizes of 30 to 40 pounds (approx. 15 to 17 kilograms).
Greenland Turbot (Reinhardtius hippoglossoides), sometimes known as blue halibut or Greenland halibut, is usually harvested in the cold waters off Greenland in water depths of up to 1000m.
Both flavour and texture is very similar to Pacific Halibut.
Turbot has a bright white flesh that retains its appearance when cooked.
Yields four fillets with meatier topside portions, that may be baked, poached or pan-fried.
Halibut
Halibut live in both the North Pacific and the North Atlantic oceans and are highly regarded food fish
Both have firm white flesh with the finest flavour, because the flesh isn't delicate, it can stand up to more robust kinds of cooking
The Greenland halibut is now widely available in-store filleted and is always very reasonably priced.
Best for grilling, frying, baking or cutting into cubes for kebabs, it can be poached or steamed, too.
|