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What is it?
Turbot is a flatfish with a black-brown skin with knobly bits. It has a good-flavoured firm flesh, on a par with Dover sole.
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Preparation Options
You can have the head off and the fins trimmed to cook it whole, or have it filleted. The average fish will produce two fillets, there will be a few small bones at the top of each fillet. If there are large fish these can be cut into steaks.
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Is it sustainable?
There is a general absence of stock data, insufficient to evaluate stock trends.
