Product Description
Spain Gutted Turbot
Gutted: the viscera (guts) are removed, but head, fins, and scales are still intact
Turbot is highly prized as a food fish for its delicate flavour, Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached, steamed or pan-fried.
