1.5 - 2 kilogram
for 2 to 3 people
2 - 2.5 kilogram
for 3 to 4 people
caught by trawl and landed in Union Hall, County Cork.
the lick of flames and smoke against the crispy, gelatinous and meaty flesh makes turbot one of our favourite fish to cook whole on the BBQ. there is just no comparison! In early summer they are in peak season and at their prime. Our favourite preparation is to roast whole in a cage over a medium heat BBQ. once cooked and rested, we fillet and make a pil pil emulsion of the gelatinous resting juices to sauce the fillets.
landed fresh and prepared by our fishmongers for the BBQ or to bake whole in the oven and can be stored in the fridge to eat within 2 – 3 days.