The Galician turbot (Scophthalmus maximus) is a flatfish belonging to the Scophthalmidae family that lives on sandy and rocky bottoms, feeding on plankton and very rarely on crustaceans and mollusks. It is classified as one of the best fish in the sea due to its white, firm, fine, and very tasty flesh. Grilled, baked, or over coals, this fish has an unmistakable flavor and is ideal for the little ones at home.
The Wild Galician Turbot is very similar to the Coruxo or Remol, which is why they are often confused with each other since their head and color are exactly the same. To determine whether it is Turbot or Coruxo, we must look at the shape, as the Galician turbot has a circular shape while the coruxo has a diamond shape. Additionally, the Galician turbot has bony protrusions on the upper part of its back in the shape of a peak, while the Remol or Coruxo does not.
Wild Galician Turbot in the Diet
The Wild Turbot 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 it is high in protein and has a high content of omega-3 fatty acids.
To ensure that the Wild Galician Turbot arrives at your home with the highest quality and to save you some work, just select the option for cleaned and scaled, and we will send you the fish gutted and scaled so that you only have to think about how to cook this fantastic Galician fish. However, if you have time and want to clean it yourself, just select uncleaned.
Approximately 300-350 grams of turbot per person is estimated.
Remember that the pieces you have selected may vary around 150-200 grams up or down.
The best time to eat Wild Galician Turbot is from March to July.
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