Turbot

Commercial fishing
Fin fish
	Anchovy
	Catfish
	Cod
	Eel
	Halibut
	Herring
	Mackerel
	Pollock
	Sillaginids
	Salmon
	Sardine
	Sole
	Sturgeon
	Sturgeon (beluga)
	Sturgeon (white)
	Tilapia
	Toothfish
	Tuna
	Turbot
	Whitebait
	more...
	Fishing industry
	Fisheries
	List of fishing topics
	This box: view • talk • edit

Turbot
	; Psetta maxima
Scientific classification
Kingdom:	Animalia;
Phylum:	Chordata;
Class:	Actinopterygii;
Order:	Pleuronectiformes;
Family:	Scophthalmidae;
Genera
	Psetta;

From Wikipedia, the free encyclopedia

Jump to: navigation, search

For other uses, see Turbot (disambiguation).

Turbot (family Scophthalmidae, order Pleuronectiformes) are flatfish native to marine or brackish waters of the North Atlantic, Black Sea and the Mediterranean Sea.

[edit] Origin

The word comes from the Old Swedish törnbut (meaning thorn butt or stump) and was adopted into English and French about the same time, around the 13th century.^[1]

[edit] Pronunciation

Turbot is pronounced /ˈtɜrbɨt/ "turb-it". It is occasionally mispronounced /ˈtɜrboʊ/ "tur-bo". This is likely a back-formation based on French words ending in -ot (the French pronunciation of "turbot" is [tyʁbo]).

[edit] Varieties of Turbot

The European Turbot (Psetta maxima) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic. The European turbot has an asymmetrical disk-shaped body, and may attain sizes of 30 to 40 pounds (approx. 15 to 17 kilograms).^{[citation needed]} Greenland Turbot (Reinhardtius hippoglossoides), sometimes known as blue halibut, is usually harvested in the cold waters off Greenland in water depths of up to 1000m. In flavour and texture it is similar to Pacific halibut.^{[citation needed]}

[edit] Turbot as food fish

Turbot is highly prized as a food fish for its delicate flavour. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in France, Spain, Turkey, Chile, Norway and China.^{[citation needed]} Turbot has a bright white flesh that retains its appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan-fried.^{[citation needed]}