Elegant and refined yet robust like a porterhouse steak, the turbot has been blessed with both a full flavor and a meaty succulence that other flatfish simply can't match. The stark white flesh is satisfyingly firm with large flakes, which means it holds together well during cooking while retaining plenty of moisture. Cooking it whole makes a dinner party statement, roasting the filets on the bone is a revelation of flavors and textures. (from the vendor)