2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The turbot (Psetta maxima) is a flat fish whose eyes are on the upper side. The turbot has a very specific shape - flat and asymmetrical in the shape of a rhombus.
It is more common around the Atlantic coast of Europe and relatively rare in the Mediterranean. The turbot lives on a muddy and sandy bottom, imitating the color of the base. Turbot is a carnivorous fish.
About 30 species are known turbot, as in our country are known mainly 3. Its size varies, and the high quality meat of turbot makes it a favorite delicacy.
Turbot breeding
Turbot breeding began in the 1970s in England and then developed in Spain and France. Although several EU countries are involved in the cultivation of turbot as aquaculture, it is Spain, and more specifically the region of Galicia, that is a major producer in the EU.
Like most sea bass and bream, young turkeys hatch in hatcheries. Captive breeding is carried out under strictly regulated conditions.
Years ago, the production of turbot was widespread only in Europe, but gradually it began to be grown in China.
Selection and storage of turbot
When you buy turbot and any other fish, you need to be careful and know a few basic rules. First of all, fresh fish always have clear eyes. Fish with cloudy eyes means that they are older and it is not recommended to buy them.
The gills should be healthy and bright red in color, the flesh should be elastic, and the smell should not be heavy. Store turbot in the refrigerator for a few days or longer in the freezer.
Kalkan in cooking
According to the structure and shape of the body, fish can be divided into two main categories - round and flat. The shape of the fish determines the way it is processed. Turbot is a prominent representative of flatfish. It has a large central flat bone, with a number of bones on both sides. This division facilitates the preparation of fillets.
The cavity with the abdominal organs of the turbot is not located below, as in other flat fish, but on one side. A fact that it is important for the hosts to be aware of, because digging with the knife on the bottom of the fish can break the integrity of the fillets. However, the removal of the viscera is done from the underside, but through an incision under the head.
It is recommended to boil the turbot over a low heat, and remove the skin and tail while it is still warm, because then the task becomes very difficult.
The turbot is a fish with low fat content - up to 5%. This is important to know because the fat content of fish determines how it is prepared. Other low-fat fish include hake, mullet, trout and hake.
Turbot, as we mentioned, has a low fat content, which means that too high a cooking temperature would easily lead to its drying.
Experienced chefs advise frying turbot to be pre-breaded, and if you are going to grill it is best to marinate beforehand. According to many, the best way to prepare turbot and on other drier fish is stewing and roasting in sauce.
We offer you a great recipe for turbot with grilled spices. The necessary products are 4-5 fillets of turbot, ½ lemon, 1 tsp. red and black pepper, thyme, 1 tbsp. lemon juice, oil about 200 g.
Preparation: Melt the butter over medium heat, add the lemon juice, thyme, both types of pepper and transfer the oil mixture to a separate bowl. Dip the fillets in the mixture and grill them on a well-heated grill. Serve with lemon slices.
Benefits of turbot
Turbot is an extremely tasty, but also useful fish. As is well known, fish is a very valuable food for health, which has a number of useful substances. Turbot is rich in minerals such as calcium, potassium, sodium, selenium, magnesium and phosphorus.
Of the vitamins, the percentage of vitamin A, B12 and B5 is the highest. Omega-3 fatty acids contained in fish have a beneficial effect on the processes in the human body. Omega-3s are especially valuable for the normal functioning of the cardiovascular system.
