Turbot, one of the famous and most delicious fish of the Black Sea, is known for its flat, oval body, close to black on one side, white on the other side and buttons on the white side. The shield hunted in the north of the Bosphorus and in the west of the Black Sea is a black shield on one side and a white shield on the other. Turbot migrates from north to south in winter in the Black Sea. Turbot caught in the season are frozen when they are fresh and reach the table in all seasons.
Origin
Turkey
Ingredient
Whole Turbot
Catch Method
Fishing
Safe Handling Instructions
Keep frozen until use. Thaw in refrigerator in package. Cook to an internal temperature of 72°C Refrigerate leftovers. Always wash your hands before handling.
Chef Tips
Suggested Cooking
Turbot 's Pan would be very nice. It is also steamed and paper kebab. The pan of turbot puppies caught from late spring to August is delicious.