 | Country of origin: |
 | The Latin name: Psetta maxima |
 | English name: Turbot |
 | Sizes: 500/1, 1/2, 2/3, 3/4 |
 | Nutrients per 100g: Nutritional value - 95 Cal., Protein - 17,7 g Fat - 2,7 g |
Turbot - predatory fish . It feeds with small fish, crustaceans , mollusks . Her devoid of scales , almost circular body reaches an average length of 50 to 70 centimeters , in rare cases come across instances of up to 1 meter and weighing up to 20 kilograms. Turbot belongs to the family of flatfish.
It is interesting to note that both eyes of the fish are on the left side of the head . Being a very valuable fish , turbot has an original taste. To Carve it is a real pleasure, as there are no scales at all and very little belly . The meat is white and tender .
It is perfectly lends itself to a variety of fish frying or baking. Preference good cooks to give this fish sauce, dry white wine , making it taste exquisite dishes . You can vary the dish of turbot , make the sauce , vegetables , olives or sauce with garlic and fish broth . However, do not overdo it too consults with spices , not to discourage the taste of fish . Not advised to use rosemary, sage or thyme in cooking turbot .
