2 Portions – Skinless & Boneless
Turbot is often regarded as the finest of the flat fish range. It has a slightly more pronounced flavour than halibut, but with a similarly creamy, white flesh.
Turbot (Scophthalmus maximu)
Remove all packaging.
For best results oven cook at 180˚C.
Place on a non stick baking tray, brush with a little oil or butter. Bake for 12-15 minutes.
Always ensure product is piping hot throughout before serving.
Do not exceed ‘use by’ date.
Keep refrigerated below 5°C.
Once opened, use immediately.
If freezing, freeze on day of purchase and consume within one month.
Defrost thoroughly and use within 24 hours.
Once thawed do not re-freeze.