Wild Turbot Troncon

This highly prized flat fish is much loved by chefs and offers a meaty, silky mouthfeel with a clean and gently rich flavour. This turbot is caught along the UK Southwest coastline and cut in a 90-degree cross-section through the centre of the fish, including the skin, flesh, and central backbone. Cooking on the bone locks in moisture and creates a richer, deeper flavour; pan fried to achieve a crispy skin and serve in a white wine cream sauce with mussels and fresh monks beard, or toss in a chilli and lime butter for fish tacos.