Turbot
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 Psetta maxima
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Psetta |
Turbot (family Scophthalmidae, order Pleuronectiformes) are flatfish native to marine or brackish waters of the North Atlantic.
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[edit] Name
[edit] Taxon name
The taxon name for Turbot comes from the Greek language: skopein meaning "to look" and ophthalmos meaning "eye".[citation needed]
[edit] Pronunciation of "Turbot"
The name of the fish may be pronounced tur-bit or tur-but (in rhotic English IPA: [tɝɻbɪt] or IPA: [tɝɻbət], in non-rhotic English IPA: [ˈtɜbɪt] or IPA: [ˈtɜbət]). Alternatively, American English speakers may often pronounce turbot as tur-bo ( IPA: [ˈtɝɻboʊ]). This is likely a back-formation based on French words ending in -ot; the French pronunciation of "turbot" (IPA: [tyʁbot]) may be approximated in English as "tour-bought".[citation needed]
[edit] Varieties of Turbot
The European turbot (Psetta maxima) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic. The European turbot has an asymmetrical disk-shaped body, and may attain sizes of 30 to 40 pounds (approx. 15 to 17 kilograms).[citation needed] Greenland Turbot (Reinhardtius hippoglossoides), sometimes known as blue halibut or Greenland halibut, is usually harvested in the cold waters off Greenland in water depths of up to 1000m. Both flavor and texture is very similar to Pacific Halibut.[citation needed]
[edit] Turbot as food fish
Turbot is highly prized as a food fish for its delicate flavour. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in France, Spain, Chile, Norway and China.[citation needed] Turbot has a bright white flesh that retains its appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan-fried.[citation needed]
[edit] Turbot vision
Turbot has the sharpest vision out of all fish species.[citation needed]
[edit] See also
[edit] External links
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