Turbot: This flatfish is the cream of the crop, but beware of inexpensive imitations

摘要

Aprized species among discerning seafood chefs who put it in a class with true Dover sole, European turbot is found on the menus of the whitest of white-tablecloth restaurants. Because of its limited export supply and coveted - flavor and texture attributes, turbot (and that's tur-buht, not tur-bo) is the highest-priced flatfishon the market. Several lesser-quality Pacific flounders are sometimes passed off as the real deal, but their flesh is softer and less flavorful. To give it more market appeal,arrow-tooth is sold on the West Coast as turbot. And don't confuse genuine turbot with Greenland turbot (Reinhardtius hippoglossoides), a relatively inexpensive member of the halibut family caught in the North Atlantic and North Pacific. To avoid marketing confusion with Pacific halibut, the halibut industry lobbied to change this flatfish's name to turbot.