Turbot is a large, flat, diamond-shaped flatfish found on sandy seabeds in the northeastern Atlantic Ocean, the Mediterranean and the Baltic Sea, known for its thick, firm, white flesh with a delicate flavor. It has long been considered a premium fish in European cooking, historically favored in French haute cuisine, where whole turbot is often poached, roasted or grilled and served with simple butter or cream-based sauces that let its flavor stand on its own. Because of its high market value, turbot is also farmed commercially, particularly in Spain and France, to supplement wild catches.
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1. Turbot (Wikipedia)
https://en.wikipedia.org/wiki/Turbot (allergen)Quote, https://en.wikipedia.org/wiki/Turbot (allergen)
It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea.
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