European Turbot Fillet
European Turbot Fillet
European Turbot Fillet
European Turbot Fillet
European Turbot Fillet
European Turbot Fillet

European Turbot Fillet

★★★★★
Regular price$56.00
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The Kolikof Difference*:

Weight:

DISTINCTIVE QUALITIES: Turbot (Scophthalmus maximus) is a flat fish that hails from the Northeast Atlantic and Baltic Sea. Around the world, Turbot is a sophisticated fish for those looking for those seeking a delicious flaky, firm seafood dish. The beauty of a turbot fillet captivates with its brilliantly white flesh, brimming with delicate flavor and a unique texture. Until now, turbot was found almost exclusively in the European Michelin-star restaurants. Due to logistical and seasonal issues, it was almost impossible to obtain this fish in America. True to the Kolikof Difference, we found a way to not only bring it to you but to ensure it is truly exceptional.

Kolikof Caviar & Gourmet found a way to bring you the freshest turbot fish on the market. Our turbot are sustainably caught and imported directly from the European seas. Our turbot fish are skinned, deboned, and flash-frozen within minutes to provide you with the freshest of natural seafood tastes.

BEHIND THE PRODUCT:  As a flat fish, turbot is often compared to flounder. Make no mistake — there is no comparison. As a flat fish, there is nothing truly beautiful about the exterior appearance of turbot—but don't be misled—its true beauty lies within its glorious white flesh whose flavor is indescribable. You must taste it to understand its mystique. No GMOs, antibiotics, or preservatives. Sustainably raised.

SERVING SUGGESTIONS: This supreme filet receives first-class attention to those who enjoy it. Turbot is so full of flavor on its own, that simple preparations are highly encouraged. Turbot is excellent when poached, steamed, or pan-seared in the best quality of butter. When grilling turbot, do so slowly so as not to dry its delicate and relatvely thin make-up. Elevate your palate by substitute turbot in any recipe calling for halibut.

COUNTRY OF ORIGIN: Scotland and France

INGREDIENTS: Turbot (Fish)

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*The Kolikof Difference refers to the distinctive or exceptional qualities and factors that make this food unique or special, thus influencing Jim's deliberate selection of it for inclusion in Kolikof's assortment.

Description

DISTINCTIVE QUALITIES: Turbot (Scophthalmus maximus) is a species of flat-fish that hail from the Northeast Atlantic and Baltic sea. Turbot fish are known across the world as a premium option for those looking for a delicious and flaky firm seafood dish. Their flesh is brilliantly white; brimming with flavor and a unique texture. Until now, turbot was found almost exclusively in the best Michelin-star restaurants in Europe. Preparing this rare delicacy was almost impossible in the United States due to logistical and seasonal issues.

However, Kolikof Caviar & Gourmet has found a way to provide you with the freshest of turbot fish on the market. Our turbot are sustainably caught and transported from the European seas straight to your freezer. Our turbot fish are skinned, deboned, and flash-frozen within minutes to provide you with the freshest of natural seafood tastes.

BEHIND THE PRODUCT: As a flat fish, turbot is often compared to flounder. Make no mistake — there is no comparison. True European Turbot has flavors unto itself. No GMOs, antibiotics or preservatives. Sustainably raised.

SERVING SUGGESTIONS: This supreme filet receives first-class attention to those who enjoy it. Turbot is so full of flavor on its own, that simple preparations are highly encouraged. Avoid dry heat or grilling, which can leave this fresh-fish tasting dry. This beauty is best simply poached, steamed, or pan-seared in the best butter. To elevate your palate, substitute turbot in any recipe calling for halibut.

Key Features

SERVING SUGGESTIONS: This supreme filet receives first-class attention to those who enjoy it. Turbot is so full of flavor on its own, that simple preparations are highly encouraged. Avoid dry heat or grilling, which can leave this fresh-fish tasting dry. This beauty is best simply poached, steamed, or pan-seared in the best butter. To elevate your palate, substitute turbot in any recipe calling for halibut.

COUNTRY OF ORIGIN: Scotland and France
INGREDIENTS: Turbot (Fish)

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FedEx overnight M-Th. (All Products) - $50
Saturday Delivery (All Products) - $70




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