Q: When Is Turbot Not Turbot?
A: When It's Greenland Turbot!
Gardentina made broiled turbot this week. It turned out to be a very delicious fish: light, flaky and moist. Not knowing much about turbot, she desired to learn more about this fish. Traditionally, turbot hails from the North Atlantic waters and, when the term Turbot is used without any adjective before it, the term refers to the European species of fish. Turbot is found throughout Europe, from the Mediterranean Sea and Black Sea up to Scandinavia. The fish is suitable for a wide variety of cooking methods due to its gentle flavor. Try it steamed, grilled or fried. Many fine recipes are available for the turbot fish. It turns out, however, that home cooks in the United States have been duped! Most turbot sold States-side is Greenland Turbot, a species closer to Atlantic halibut than European turbot. Upon closer inspection of the fish packaging, Gardentina identified her turbot as Greenland Turbot. It must have been those extra Omega-3's that led her to notice the difference! Regardless, it is a tasty fish recommended for home cooking. Gardentina hopes to try the real thing one day!
Greenland Turbot
Reinhardtius Hippoglossoides
European Turbot
Psetta Maximus
Fish photos courtesy of Seafood From Norway
Related Articles:
Nutritional Value of Greenland Halibut
Easy to Eat and Easy to Cook, Atlantic Turbot Has No Bones
Overfishing of Greenland Turbot With Bottom Trawls Can Damage Sea Floor
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