Turbot is a prized maricultured flatfish, with delicate flesh and rich nutrition

Turbot, whose scientific name is Scophthalmus maximus, is a cold-water marine flatfish with a flat, diamond-shaped body and both eyes located on the same side of its head. It is native to the coastal waters of the Atlantic Ocean in Europe, and its commercial name carries an auspicious meaning of good fortune and abundance. After being introduced to China in the last century, it gradually became an important mariculture species in coastal areas.

Many people confuse turbot with flatfish, lefteye flounder, and flounder. In fact, flatfish is a general term for flat fish with both eyes on the same side, and lefteye flounder and flounder are also common folk names, while turbot specifically refers to Scophthalmus maximus alone, which can be understood as the relationship between a family and its members. So saying that turbot is a type of flatfish is entirely correct.

In terms of edible value, turbot has delicate flesh, few bones between the muscles, a relatively rich gelatinous content, and a smooth, refreshing texture. It is high in protein and low in fat, and is suitable for many cooking methods such as steaming and braising. Among these, steaming best preserves its natural fresh flavor, making it a common seafood on both family dining tables and banquets.

In terms of farming, turbot prefers low temperatures and clear seawater environments. In China's northern coastal areas such as Shandong and Liaoning, underground seawater is often used for industrial aquaculture. When selecting, choose ones with bright eyes, bright red gills, and flesh that springs back when pressed. After buying, it is recommended to cook it as soon as possible or store it at low temperature to avoid affecting its freshness.