The turbot – Psetta maxima – is a flatfish found in the Mediterranean, the Baltic Sea and along northern European coasts to the Arctic circle. It is scaleless and its body is studded with numerous bony knobs, ortubercles. It can change colour from sandy brown to grey to match the sea bed and it feeds on other bottom-dwelling fishes and crustaceans.

Steaming, poaching, shallow-frying, baking and grilling are all suitable cooking methods for turbot fillets. If grilling, brush with butter and leave the skin on to help retain moistness. To bake, season the fish and wrap in foil parcels with some fresh herbs, and a little white wine and/or stock. When cooking good fresh turbot, elaborate flavourings or accompaniments are wholly unnecessary.


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Additional information
Commercial name


Latin name

Psetta maxima


Spain (Farmed)

Catching area

FAO 27

Fish Properties

Whole Round Gutted


100% Natural Fish

Nutritional Values

Energetic value 95 Kcal / 398 KJ – Proteins 16 g – Carbohydrate 0 g – Fat 3 g


Polystyrene 5kg-10kg-15kg-20kg