A huge, majestic fish the Turbot is often called the king of fish and is the larger cousin of the brill. Turbot flesh is firm, juicy and lives up to its regal reputation.
Our turbot loin is one whole side of a large fish that has had time to breed and to develop wonderfully flavoursome flesh. This large on the bone sharing cut serves 3 to 4 people. Roast it in the oven for a wonderful luxurious supper.
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