The Remol is a Galician fish belonging to the flatfish family, such as turbots, flounders, or sole. In Galicia, it is known by the name Coruxo.
The Coruxo or Galician Remol is very similar to the Galician Turbot, which is why they are often confused with each other since the head and color are exactly the same. To determine whether it is Turbot or Coruxo, we must look at the shape, as the Coruxo has a diamond shape while the turbot is more circular. Additionally, the Turbot has bony protrusions on the upper back, while the Remol or Coruxo does not.
In the past, the Remol or Coruxo was an alternative for people who could not afford the turbot as it was classified as a second-class fish and its price was much lower. Nowadays, the Remol or Coruxo is still a bit more economical than the Turbot since there is a larger quantity of Coruxo in the Galician fish markets, but they have the same gastronomic value.
Galician Remol (Coruxo) in our diet
The Coruxo is a fish with firm and consistent white flesh when cooked. Due to its thick and fatty skin, it is ideal for grilling, baking, or pan-frying. This Galician fish is perfect for including in the weekly diet as, like the Turbot, it has a high protein content as well as a high omega-3 fatty acid content.
Approximately 300-350 grams of Galician Remol meat is estimated per person.
Remember that the pieces you select of Galician fish can vary around 200 grams from the selected weight.
The best time to enjoy this Galician fish is from February to May.
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