Like most white-fleshed fish, turbot has a very mild taste. Turbot is a bottom-feeding flatfish similar to flounder, halibut and Dover sole and has a medium to firm texture.
With a close resemblance and taste to flounder, turbot is commonly caught in the Mediterranean Sea and North Atlantic Ocean. Because it is a flatfish, turbot fillets tend to be very wide and thin and are best cooked using wet methods like poaching or steaming or using dry methods like pan searing or broiling. Turbot can be cooked whole, gutted with the head still on, de-boned or filleted. If purchasing fillets, it is a good idea to check that all of the pin bones have been removed.