Description

Native to the cool depths of the Black Sea, Turbot is a diamond-shaped flatfish known for its ultra-soft, almost custard-like flesh. Its fine bones and high collagen content lend it a luxurious mouthfeel rarely matched in the seafood world.

In Turkish and Bulgarian cuisines, it’s grilled whole with lemon and sea salt, often accompanied by crusty bread and local wine. French chefs, on the other hand, prize it for beurre blanc and truffle oil sauces.

Despite its high fat content, Turbot is considered a refined indulgence due to its silkiness and high mineral density. It’s often sourced wild and requires delicate handling to preserve texture.

With rising interest in European gourmet trends, Black Sea Turbot is quickly becoming a go-to for top-tier restaurants and experimental chefs alike.