Turbot fish

Turbot fish, which is known as a large rhombus or sea pheasant, belong to the Rhombus family of the order Cambale. It is found mainly in the northeastern waters of the Atlantic Ocean, as well as in the Black, Mediterranean, North and Baltic Seas.

It is customary to distinguish oceanic and sea fish turbot, while the highest quality and most expensive is considered to be oceanic and Mediterranean. The fact is that its fresh meat, which exudes the aroma of freshly cut cucumber, is much fatter and softer, as well as individuals are larger in size.

The Baltic turbot fish resembles the Atlantic, but at the same time it is still somewhat inferior to it. The lowest quality is considered the Black Sea turbot fish, which has noticeably tougher meat, grayish, not white, and not so juicy. In addition, such fish are characterized by a distinct taste of iodine and tina.

For fresh turbot fish, the characteristic features are bulging eyes with an internal glow, while the gills should be a light red hue, and its body should be elastic with a slightly iodous smell.

In addition, clear grayish mucus is considered a fairly specific indicator of the superiority of the caught turbot fish, which completely covers the body of the fish, thus allowing it to maintain natural humidity. Otherwise, if the fish is clean and dry, it is definitely not worth taking it.

By the way, turbot, along with any other species of fish from the cold seas, tolerates freezing well. With proper freezing and defrosting of turbot, fish practically do not lose their taste and consumer qualities. So, for example, it is recommended to defrost it in the refrigerator for about a day, then the quality characteristics will be restored to the maximum.

Turbot fish can be subjected to a variety of types of culinary processing - in particular, let, cook, simmer, fry and bake. The most important thing at the same time is to try to maintain its satisfied rich taste. It is noteworthy that in many countries of the world turbot fish prefer to cook approximately the same - bake in foil or in salt, grill with pepper, salt and olive oil.

Mushrooms, baked tomatoes, asparagus, grilled vegetables, steamed spinach leaf salads and boiled potatoes can be served as a side dish for cooked turbot fish. True, sauces for this fish should be selected light, transparent - for example, sauces based on dry white wine are ideal. If you like something more interesting, try making a sauce of fresh tomatoes, capers and olives, adding some fish stock and garlic to the composition.