Wild Galician turbot | The favorite of fishermen, the king of the Galician oven. The wild turbot from the Galician coasts is one of the most valued fish in northern Spain. Its white, firm flesh has a pronounced flavor, with natural intramuscular fat that makes it especially juicy. Vacuum packed and shipped within 24 hours in multiple sizes and formats.
How to cook Galician turbot: The classic Galician preparation is in the oven: on a bed of potato slices with onion, red pepper, and olive oil at 180°C for 30-35 minutes. The fillets grilled with butter and capers is a quicker but equally spectacular version.
Storage: Keep between 0 and 4°C. Vacuum packed. Consume within 24-48 hours. Suitable for freezing directly in the packaging.
Origin: Galician inshore fishing · FAO Zone 27 · Vacuum packed · Scophthalmus maximus
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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