turbot
[ TER-boh; TER-buht ]
1. Found in European waters from Iceland to the Mediterranean, this highly prized
FISH/Detail.aspx">FLAT
FISH has firm, lean, white flesh with a deliciously mild flavor. Many Europeans rate turbot in the same category as the highly regarded Dover
SOLE. Turbot can reach 30 pounds but are generally marketed at weights closer to 3 to 6 pounds. They're usually imported frozen to the United States. They may be poached, steamed, baked, broiled or fried. 2. The market name used for several types of
FLOUNDER found in the Pacific. See also
FISH.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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