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Description of turbot fish and its difference from flounder

Turbot is a fish of flatfish. Sometimes it can be called a big rhombus or a sea pheasant.

This species is widely distributed in the Mediterranean, Black, Baltic and North Seas. This predatory fish is a fairly valuable industrial raw material, it is often used for cooking.

It has a peculiar aroma.

The turbot fish is similar to flounder

Turbot has significant similarities with flounder. However, the marine pheasant has two eyes, which are located on the left side.

The torso is flat and round. The upper part has the color of the environment, which allows the predator to successfully hunt for other smaller species. Scales from above practically absent, but there are bony protrusions.

On average, these fish grow from 50 to 70 cm, but sometimes there are individuals up to 1 m weighing up to 20 kg.

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This species reaches sexual maturity at the age of 5 years. The spawning period falls in April-August.

Fish lay eggs at a depth of 10 to 40 m. One female can sweep about 10–15 million eggs. Fry appear after 7−9 weeks.

Turbot is a valuable object of fishing. Most often, such a fish is caught along with haddock, flounder and cod.

There are special farms where this type of fish is grown. They can be found in some European countries, China, Chile and Korea.

The main European manufacturer is Spain, and the world is China.

Turbot valuable species of fish for the food industry

Depending on the habitat, the fish can be marine and oceanic. Oceanic subspecies are the most valuable, as they are quite large in size.

They have softer meat. If it is fresh, then from it you can catch the light aroma of fresh cucumber.

The Black Sea subspecies turbot is less in demand. This results from the fact that its meat has a gray shade, and also there is a small smack of tina.

A separate subspecies is a fish caught in the Baltic Sea.

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The value of the turbot lies in its beneficial properties. They are fully preserved with proper freezing and thawing. The usefulness of such fish is:

  • Low calorie. The fat content in this product is minimal. Meat is very nutritious, as it contains a large amount of balanced protein. Such fish is recommended for children, athletes, pregnant women and the elderly.
  • The content of a large number of mineral elements. Fish meat contains large amounts of phosphorus and calcium. These two components have a strengthening effect on the musculoskeletal system and teeth. The composition contains fluoride and iodine.

Turbot meat contains a variety of nutrients.

  • Omega-3 fatty acid content. These components help prevent the development of various cardiovascular diseases, hypertension and varicose veins.
  • The presence of large amounts of vitamins of group B. They help to establish the normal functioning of the nervous system and relieve persistent fatigue syndrome.

Turbot fish alone is not dangerous. However, if it grew in a reservoir polluted by industrial effluents, then such fish will contain large amounts of mercury and heavy metals.

Buy this product is necessary only if there are documents that confirm that the fish was grown in an environmentally friendly reservoir.

From the consumption of such fish is better to give people who have problems with the pancreas and liver. Turbot, like any other fish, may be infected with parasites.

Therefore, before eating it should be subjected to heat treatment.

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The value of sea pheasant in cooking is due to tender, juicy and white meat. It can be sold both in fresh and frozen form, without losing its beneficial properties.

When buying fresh fish, you should carefully examine it.. On the carcass should be translucent mucus grayish tint.

It helps to maintain the natural moisture of the fish, so the prepared meat will be juicy.

When choosing a carcass turbot pay attention to the presence of mucus on its surface

Fresh fish are elastic and smell of iodine. Eyes may be slightly protruding.

The gills should always be light red, if they are dark, this indicates a stale product. If the turbot has a gray or greenish color, then it may indicate that it lived in the mud, so the taste of tina will be felt in its meat.

Frozen turbot is recommended to slowly defrost in the common chamber of the refrigerator. With rapid defrosting, it loses its texture and can simply fall apart into small pieces.

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Preparing such a product as flounder. It can be cooked, fried, baked and steamed. In the Baltic, such a fish is usually cooked in foil on a fire.

A good option for cooking sole turbot with asparagus and grilled vegetables.

To cook a tasty dish based on such a marine product, The following guidelines should be followed:

  1. For the preparation of the best buy fish caught in the ocean or the Mediterranean Sea.
  2. Fresh fish is recommended to buy only if it is in the ice. In other cases, it is better to give preference to frozen.

Use as little spice and salt as you can to make chywobo

  1. To prevent meat from losing its flavor and delicate flavor, it is recommended to use a minimum amount of seasoning and salt.
  2. An excellent side dish can be boiled potatoes or vegetables cooked on the grill.
  3. Fish can be served with a sauce based on white wine or low-fat yogurt.

Buying a turbot fish, you need to pay attention to its freshness. Otherwise, there may be severe food poisoning.

Dishes from this product are considered quite dietary, so they are perfect for athletes, people losing weight, pregnant women and children.

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