The market · Fish and seafood · Southern Europe, France and the north-west, Northern and Central Europe
Turbot
A big, diamond-shaped flatfish with firm, white, sweet flesh, and skin and bones rich in gelatine — the most prized of the flatfish, and best cooked whole on the bone.
sweet · firm · gelatinous
Kinds
Wild
Bigger, dearer, more flavour.
Farmed
Smaller and consistent; a good whole fish for two.
Whole from a fishmonger: the dark top side slick with clear slime, the flesh firm. If you're not cooking it whole, ask for tronçons — steaks cut across, on the bone.
Worth knowing
Grill it whole over charcoal the Basque way, in a fish cage, basting with oil, garlic and vinegar — the gelatine near the fins and bone is the best part. It's done at 50–55°C in the thickest part.