What is Turbot

Turbot (Psetta maxima or Scophthalmus maximus) is a flat fish belonging to the family of Bothidae. It is found in the Mediterranean Sea, the North Sea, the Baltic Sea and along the Atlantic coasts of Europe. It lives lying on the seabed, with which it often blends.


What are the nutritional properties of the turbot

Turbot is a good source of protein and minerals (phosphorus, iodine, calcium, potassium and magnesium).


In particular, 100 grams of turbot contain:

  • 16.3 g protein
  • 1.3 g fat
  • 1.2 g carbohydrates
  • 81 Kcal


When should you not eat turbot?

Turbot may contain only small quantities of methylmercury: there is therefore no specific contraindications to its use.


Possible benefits of turbot

Turbot is a prized fish, easy to digest and low in fat: its consumption is therefore ideal for a low-calorie diet. Contains important minerals such as phosphorus, iodine, calcium, potassium and magnesium.

Phosphorus is important for the health of bones and teeth; Iodine is an essential element for the healthy functioning of thyroid hormones; calcium is essential for the development and health of bones and teeth; potassium helps in maintaining normal pressure and may decrease the risk of recurrent kidney stones and the risk of losing bone during aging.


Possible contraindications of the turbot

It is always advised to consume the turbot after it is cooked: heat annihilates any toxic substances, such as Anisakis, a widespread parasite. It is important to know that European legislation (EC Regulation 853/2004, on "Sale and administration of culinary preparations containing fishery products intended to be consumed raw or almost raw") obliges those who sell or administer fresh fish to be frozen at – 20 degrees at least 24 hours. Therefore, before you eat it raw, you should inquire if that has been done. At home, you should freeze the roar for at least 96 hours at -18 ° C in a freezer with three or more stars, before you eat it raw.


Seasonality of turbot

The turbot is fished all year.