Turbot T-Bone

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 T-bones are expertly cut from large fish who’ve had time to breed and to develop wonderfully flavoursome flesh. We split the fish down the middle and then cut them from the backbone to the edge, forming a T that has plenty of flesh, and an incredible rich membrane that becomes soft and bastes the fish while it cooks. Roast them in the oven for the ultimate in seafood luxury.