Instead of scales, Turbot have bumpy, dark brown bony spots on top called “tubercles.”
Bake, roast or poach whole Turbot with very mild seasonings to let its delicate flavor shine through. If you fillet it, you may grill, broil or steam them, but never overcook them. Turbot also makes a richly flavored fish stock.
Turbot provides a good serving of protein, and a good source of Vitamin A, Vitamin C, Calcium and Iron.