Origin France (+/- 800g)
Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has a large flake and an excellent mild flavor. Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions. They are found only in European waters and are the most expensive fish on the market. ... It is the character and flavor of their flesh that makes them the sea's finest fish.