Fresh/Wild Turbot (whole piece)

Turbot is a white fish that inhabits saltwater. During the first years of its life, it is usually found near the coast and as it grows, it moves into deeper waters. It is a flat and circular fish. Its skin is scaleless and gray, but it changes depending on its surroundings. Its eyes are very small and both are located on the left side. It has a dorsal fin that starts from the eyes and mouth. Its right side lacks color, while the left side has tubercles instead of scales. Turbot is a very voracious fish that feeds on everything it finds beneath the sand. Properties and benefits Turbot is a low-fat fish with a high percentage of proteins. It is an excellent cardiovascular protector. Unlike other white fish, it does not contain purines, making it an ideal fish for people with high uric acid. Its protein content makes it a good source of energy and a very satisfying food. It contains potassium, phosphorus, sodium, and B vitamins. It is one of the fish with the least amount of mercury. Turbot cleans the blood vessels and promotes joint health. It is good for vision and macular degeneration. Nutritional value per 100g Energy: 101.68kcal Proteins: 16.10g Lipids: 3.60g Saturated fat: 0.70g Monounsaturated fat: 0.60g Polyunsaturated fat: 0.60g Cholesterol: 60.00mg Carbohydrates: 1.30g Storage and tips Depending on how it is cut, how the fish is cleaned, and the parts that are selected, its flavor can vary in intensity. It is recommended to clean it whole and cut the fish into four parts, without bones. Recipes and kitchen uses When cooking turbot, one thing to consider is that it has many bones. To preserve all its nutritional properties, it is best to bake or steam it. If you are baking it whole, preheat the oven to 220 degrees Celsius. Place the turbot on a baking tray, season with salt and pepper, and bake for 20 minutes. To check if it is ready, pierce one side with a fork and if it starts to flake, it is done.