ORIGIN: Kent, UK
Turbot is a flatfish primarily caught in the North Sea with a black-brown skin and a length of about 50 cm. It has a good-flavoured firm flesh, on a par with Dover sole but the texture is much firmer, more like halibut. As a result, it really is a chef's dream to cook with, and it stands up to flavours that might drown out more delicate fish.
 
 
Nutrition Facts:
	
		
			
Calories:
			
95
		
		
			
Fat Calories:
			
26.1
		
		
			
Total Fat:
			
2.9 g
		
		
			
Saturated Fat:
			
0.8 g
		
		
			
Cholesterol:
			
48 mg
		
		
			
Sodium:
			
150 mg
		
		
			
Protein:
			
16 g
		
		
			
Omega 3:
			
N/A