More information

The Galician horse mackerel (Scophthalmus maximus) is a flatfish belonging to the Scophthalmidae family that lives in sandy and stony bottoms and feeds on plankton and very rarely on crustaceans and molluscs. It is classified as one of the best fish in the sea as it has a white, firm, fine and very tasty flesh. Grilled, baked or grilled, this fish has an unmistakable flavour and is ideal for the youngest members of the family

The Galician wild turbot is very similar to the Coruxo or Remol so it is often confused one with the other as the head and color are exactly the same. To know if it is Rodaballo or Coruxo we must look at the shape because the Rodaballo Gallegohas a circular shape while the coruxo has a diamond shape. In addition, the Rodaballo Gallego has bony protuberances on the upper part of the back in the shape of a beak, while the Remol or Coruxo does not have them

Wild Galician Horse in the diet

The Wild Galician Turbot is a fish with a white flesh that is smooth and firm when cooked. Due to its thick and fatty skin it is ideal for grilling, baking or grilling. This Galician fish is ideal to include in the weekly diet because it has lots of protein and a high content of omega,3 fatty acids

To make the Wild Galician Horse Mackerel arrives at your home with the highest quality and avoid work just select the option of clean and scaled and we will send you the fish eviscerado y escamado so you only have to think about how to cook this fantastic Galician fish although if you have time and want to clean it just select no cleaning.

It is calculated approximately 300-350 grams of turbot per person.

Remember that the pieces that you have selected can vary around 150-200 grams on top or bottom

The best time to eat Wild Galician Turbot is from Mazo to July