Turbot, renowned as “the king of the sea," is prized for its firm, meaty texture, delicate flavour, and naturally elegant presentation. Whole turbot lends itself perfectly to simple, refined cooking methods that highlight its natural excellence: • Oven-roast with herbs, butter, or lemon for a polished, impressive centrepiece. • Grill or bake gently to retain its tender, moist flesh. • Serve warm or chilled for effortless, elegant entertaining. Celebrated for its rich texture and subtly sweet flavour, this turbot brings a true sense of luxury and sophistication to any table. Please note that when selecting the filleted option, you will receive all of the fillet from a single whole fish. You should expect between 45 and 55% yield from the fillets - i.e. 1kg whole fish weight = 450-550g of fillet weight (skin-on). Please note that we provide the fillets skin-on due to the delicate nature of the flesh. Please note that when selecting the Steak option, you will receive all of the steaks, skin-on and bone-in from a single whole fish. You should that you will loose the weight of the head and the tail for this option. We would expect between 75 and 80% yield from the fillets - i.e. 1kg whole fish weight = 750-800g of steak weight (skin-on, bone-in).