July 27, 2024

Turbot

Turbot (Scophthalmus maximus) is a flat , white , saltwater fish belonging to the Scophthalmidae family. It is recognized for its importance in haute cuisine and aquaculture worldwide.

Types of turbot

The turbot , also known as brill, belongs to the order Pleuronectiformes and the family Scophthalmidae . Although the genus Scophthalmus includes only a few species, the turbot is the best known and most commercially important.

Some related species include:

Scophthalmus maximus (common turbot)
Scophthalmus rhombus (remol)
Psetta maeotica (Black Sea turbot)

Physical characteristics

It is a flat fish with an oval, asymmetrical body. Its main characteristics include:

Size: It can reach up to 1 meter in length and weigh up to 25 kg, although the common size is 30-50 cm.
Body: Laterally flattened, with both eyes on the left side.
Skin: Covered with small bony tubercles, without typical scales.
Color: Variable, generally brown or greyish with darker spots, adapting to the seabed.
Fins: Large dorsal and anal fins that surround almost the entire body.

Habitat and distribution

Turbot is a marine fish that lives in:

Northeast Atlantic Ocean, from Norway to Morocco
Mediterranean Sea
Black Sea

It prefers sandy or muddy bottoms in coastal waters, from shallow areas to depths of about 100 meters.

Behavior and ecology of turbot

Food

This whitefish is an active predator. Its diet includes:

Small fish (herring, sardines)
Seafood
Molluscs
Cephalopods

Juveniles feed mainly on benthic invertebrates.

Reproduction

Turbot reproduction occurs in spring and summer. Main characteristics:

Sexual maturity: Between 3-5 years
Fertilization: External
Eggs: Pelagic, floating in the water column
Larvae: Symmetrical at birth, undergoing metamorphosis to adopt a flat shape

Nutritional values

Turbot is a lean fish with high nutritional value:

nourisher	Per 100 g of edible portion
Energy (Kcal)	82
Proteins (g)	16.1
Total lipids (g)	1.9
Omega-3 (g)	0.3
Calcium (mg)	25
Iron (mg)	0.3
Magnesium (mg)	28
Potassium (mg)	320
Phosphorus (mg)	210
Vitamin B12 (µg)	1.3
Vitamin D (µg)	3.6

Source: Ministry of Agriculture, Fisheries and Food

Economic and culinary importance

This prized fish is highly valued for its firm, white flesh and delicate flavor, characteristics that make it a favorite ingredient for many chefs. If you want to prepare this fish at home, we invite you to visit our Turbot Recipes section , where you will find numerous easy and affordable recipes.

Its presence is common in haute cuisine, where chefs prepare it in various ways, whether grilled, baked or in elaborate sauces, taking advantage of its adaptability to different culinary techniques.

Beyond its relevance in traditional fishing, turbot has gained a significant position in aquaculture, especially in Europe, where its cultivation contributes significantly to the economy of the fishing sector and meets the demand for this prized fish in the market.