Native Lobster, Live 700-800g

Working with companies that source fish responsibly is a core value to our business. We are passionate about promoting only the most sustainable products available to us. We have a close relationship with our fish and seafood suppliers, mainstream and specialist, all our suppliers have close links with NGOs such as MSC and work to develop and market only sustainable alternatives. Our suppliers only ship fish around the country if they do not have supplies locally; they adopt minimum food miles which mean maximum freshness.

A large amount of fish and seafood is caught wild; this can lead to overfishing, destructive catch methods and unwanted by the boat. Our suppliers have taken the stance to work closely from within the industry to guide customers towards sustainable choices.

Turbot like Halibut is a highly prized species – regarded as the finest of all the flatfish, with its great flavour and firm, white flesh. It is almost circular round,  the darker side of the fish is studded with bony tubercles. Turbot varies in colour from dark to light brown, with green or black spots and a white blind side. Turbot comes in a range of sizes between 400g to 10kg. It has a very similar texture to halibut, with a slightly more ‘fishy’ taste, so requires very little to enhance the flavour. Chefs are very fond of using turbot, as they retain plenty of moisture during cooking, so it doesn’t readily dry out. Now that turbot is being farmed very successfully the availability has improved. You can distinguish farmed turbot by their lighter skin.

Roasting turbot whole, steaming, poaching or baking fillets wrapped in foil are the best ways to cook this fish. Cooking a whole fish with the bones adds flavour to the fish. Although turbot keeps its moisture, you should baste the fish with pan juices during cooking to keep it extra moist.

Preheat an oven 180°C, put the turbot onto an oven dish, drizzle with extra virgin olive oil, squeeze of lemon juice and season well. Roast in the oven for 30-35 minutes until the flesh has turned opaque and flakes from the bone when tested at the thickest part of the fish. Halfway through cooking cover with tin foil if you feel the turbot is starting to dry out.

when cooking turbot fillets Preheat an oven to 190C. Place 2 fillets on a larger sheet of foil in an oven-proof dish, bot with butter, or extra virgin olive oil, then season with a little sea salt and lots of fresh ground black pepper, scatter with thyme and finely chopped rosemary needles and add the juice of 1 lemon. The wrap the foil loosely and crunch the ends to keep the juice in. Put the dish in the oven and cook for 25 minutes.

Latin Name: Psetta maxima

Commercially Farmed: Yes

Price Band: High

Flavour: Bold

Texture: Medium

Omega-3 Level: TBC

Cooking Method(s): Bake, Grill, Shallow fry

Nutritional information

High in: Protein; Vitamin B12; Selenium; Vitamin B12;

Source of: Phosphorus; Vitamin B6