Turbot
Large left-eyed flatfish prized for its white flesh
The turbot is a large demersal flatfish native to the Northeast Atlantic and Mediterranean seas. It is highly valued in commercial fisheries and aquaculture for its delicate flavour and bright white meat.
- Grows up to one metre long and 25 kg
- Left-eyed flatfish with asymmetric disk shape
- Farmed in over ten countries worldwide
- Prized for delicate flavour and white flesh
- Native to Northeast Atlantic and Mediterranean
What it is
The turbot is a relatively large species of flatfish with an asymmetric disk-shaped body. It is left-eyed, meaning both eyes are on the left side of its head. Adults can grow up to one metre in length and weigh as much as 25 kilograms. This demersal fish lives primarily in sandy shallow waters close to the shore. Its body shape may have inspired its name, which possibly derives from the Latin word for spinning top.
Where it lives
This species is native to marine and brackish waters in the Northeast Atlantic. Its range extends through the Baltic Sea and the Mediterranean Sea. True turbots are not found in the Northwest Atlantic. Fish caught in that region are often Greenland halibut, which are sometimes mistakenly called turbot. The Black Sea population is now generally considered a separate species known as kalkan.
How it lives
As a demersal fish, the turbot stays close to the sea floor. It prefers sandy bottoms in shallow coastal areas. While specific dietary habits are not detailed here, its habitat suggests it feeds on bottom-dwelling organisms. The fish is adapted to life on the seabed with its flattened body and camouflaged appearance.
Fish and people
Turbot is highly prized for its delicate flavour and bright white flesh. It is known by names such as brat, breet, or britt. The fish has been a delicacy since Roman times, mentioned in satirical poetry from the first century AD. Today it is a valuable commercial species acquired through trawling and aquaculture. Farming takes place in countries including France, Spain, China, and Norway. The meat yields four fillets and can be baked, poached, steamed, or pan-fried.
Questions people ask about Turbot
What does turbot taste like?
Turbot is highly prized for its delicate flavour. It has bright white flesh that retains its appearance when cooked. The meat is considered a delicacy and is often prepared by baking, poaching, steaming, or pan-frying.
Is turbot farmed or wild-caught?
It is both. Turbot is a valuable commercial species acquired through trawling in the wild. It is also widely farmed in aquaculture facilities in countries such as Spain, France, China, Norway, and Chile.
Where can you find true turbot?
True turbot are native to the Northeast Atlantic, Baltic Sea, and Mediterranean Sea. They are not found in the Northwest Atlantic, where Greenland halibut are sometimes mistakenly sold under the same name.
Good reading and sources
The facts on this page come from the Wikipedia article "Turbot", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryFish rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and figures change over time. Nothing here is investment or buying advice. If something is wrong, tell us. Last refreshed 2026-11-15.
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