Turbot
Turbot (Scophthalmus maximus) is a highly prized flatfish in the UK and Irish seafood industry, primarily wild-caught in the North Sea and Atlantic, with some aquaculture. Renowned for its firm, white flesh.
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Seasonality
Peak season for wild Turbot is typically spring to autumn. While available year-round, quality and availability are best outside of winter months.
Sustainability
Wild Turbot stocks are generally well-managed, though not typically MSC certified. Buyers should seek fish from sustainable fisheries with good stock health.
Culinary Uses
Highly versatile, Turbot is prized for roasting, grilling, and pan-frying. Its delicate flavour and firm texture make it a favourite in fine dining.
UK & Ireland Industry
Key landing ports for Turbot include Peterhead, Brixham, and Newlyn. It's a high-value species, contributing significantly to UK and Irish seafood trade.
Mousehole, Cornwall
Catch and sell directly to trade and public. Mackerel, Brown Crab, Skate, Spider Crab, Hake, Herring, Lobster, Cod, Ling, Pouting, Sea Bass, Red Mullet, Gurnard, Turbot, Monkfish, Haddock, Brill, Whiting, Pollock, Plaice, Dab, Ray, Lemon Sole, Dover Sole.
Newquay, Cornwall
Exporters and wholesale suppliers of fresh European (blue) Lobster, Brown Crab, Craw Fish, Pollock, Turbot, Monkfish, Dover Sole, Ray.
Birmingham, West Midlands
Wholesale suppliers of white fish, cod, haddock, black sea bream, coley, Dover sole, gurnard, grey mullet, hake, halibut, dog fish, john dory, lemon sole, monk fish, red mullet, plaice, red sea bream, skate, turbot, whiting, herring, mackerel, sardines, salmon, sea trout, trout, marlin, tuna, swordfish, shark, snapper, tilapia, cockles, mussels, brown crab, spider crab, langoustine, lobster, rock lobster, mussels, octopus, oysters, prawns, scallop, shrimp, squid, whelk and smoked fish products.