Pescados y Mariscos Mariskito - Caviar del Tibet - Turbot
Salvaje
Turbots: of 2-3 kg
The turbot is a fish of flat body, in shape of rhombus, asymmetric and almost circulate. It is covered of bultitos hard but without flakes. mimetiza With the surroundings. Generally it is of brown colour grisáceo, with numerous stains, the whitish belly and with a big mouth. His eyes are very small and situated in the left side of his body.
The wild turbot can fish in waters little deep (from 1 to 2 metres until the 100 metres) in the Atlantic coasts, in the north sea, in the Arctic, channel de la Mancha and Báltico. Also in Morocco and in the Mediterranean sea.
At present it has a big presence in the markets the turbot of crop, that differentiates of the wild in the different greenish tonalities of his body, and by the absence of the bultitos hard that characterise him. Logically, the wild is of greater quality and more appreciated.
Form to cook:
Because of the big quality of his meat, in the kitchen the ideal is to manipulate it the less possible, and like this can do it to the ironinging, integer to the oven, baked, or to the steam. Also it can prepare with the filetes already facts, but keeps better his properties doing it whole and afterwards separating the lomos to serve it with some sauce.
The wild turbot can fish in waters little deep (from 1 to 2 metres until the 100 metres) in the Atlantic coasts, in the north sea, in the Arctic, channel de la Mancha and Báltico. Also in Morocco and in the Mediterranean sea.
At present it has a big presence in the markets the turbot of crop, that differentiates of the wild in the different greenish tonalities of his body, and by the absence of the bultitos hard that characterise him. Logically, the wild is of greater quality and more appreciated.
Form to cook:
Because of the big quality of his meat, in the kitchen the ideal is to manipulate it the less possible, and like this can do it to the ironinging, integer to the oven, baked, or to the steam. Also it can prepare with the filetes already facts, but keeps better his properties doing it whole and afterwards separating the lomos to serve it with some sauce.
