Flatfish · Wild-caught
Turbot
Scophthalmus maximus
A premium flatfish with firm white flesh, highly valued by restaurants. Wild Norwegian turbot is caught in small volumes and traded fresh.
Typical formats:Whole · Head-on gutted (HOG) · Fillets · Fresh (chilled)
Catch and area
Caught by gillnet and as bycatch along the southern and western coast and in the North Sea.
Season
- Jan: in season
- Feb: in season
- Mar: in season
- Apr: in season
- May: in season
- Jun: in season
- Jul: in season
- Aug: in season
- Sep: in season
- Oct: in season
- Nov: in season
- Dec: in season
Available all year
Formats and condition
Whole gutted fish on ice; fillets on request.
Typical sizes and grades
Graded by whole weight; larger fish command the restaurant trade.
Typical uses
Restaurants and specialist fishmongers.
Typical specifications – confirmed per quotation
| Specification | Typical |
|---|---|
| Category | Flatfish |
| Origin | Wild-caught |
| Formats | Whole · Head-on gutted (HOG) · Fillets · Fresh (chilled) |
| Season | All year |
These are typical trade formats and seasons, not a promise of availability. Exact specifications, grades, volumes and terms are confirmed in each quotation.
Availability, specifications, grades, packaging and delivery are confirmed in each quotation. Nothing on this page is a promise of stock or lead time.
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