Wild Turbot Fillet Steaks
The turbot price is very high, but that is because it is a very fine fish. The flavour is superb and we fillet large fish to give sumptuous thick turbot steaks. Poach or steam to keep them moist or gently pan fry for that crispy skin effect. The minimum size of fish we use for these fillet steaks is 3kgs and for this fillet steak grade, we reserve the best centre fillet pieces.
The turbot we buy for fillets are usually from Cornwall or Scotland.
The fillet steaks have been cut from a 3kg+ turbot.
The turbot fillet steaks are raw, skin-on and boneless.