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Turbot

Colistium nudipinnis

A succulent and delicate fish with a low to medium oil content.

Shutterstock 432543649 Turbot

Endemic to New Zealand, Turbot are the largest of our flat fish and are found inhabiting the shallow coastal margins of New Zealand waters.

Turbot has a tasty white flesh with relatively smaller flakes than other New Zealand flatfish.

Key Information

Family

Turbot belong to the Pleuronectidae family (righteye flounders).

Physical attributes

Brownish with irregular dark blotches, Turbot have an oval shaped body and the upper jaw extends as a hook.

Turbot fillets are apricot in colour and whiten on cooking. They have a delicate texture and flavour.

Sustainability

Flatfish are managed by the Quota Management System (QMS). The annual catch limit for Flatfish has varied from 5,409 to 6,670 tonnes since 1986. Stock abundance of Flatfish can vary considerably in response to environmental variation. Accordingly, catch limits may be changed frequently to respond to these fluctuations.

All commercially caught New Zealand Flatfish species are available year round and are managed together (in 5 stocks) with a combined Total Allowable Commercial Catch of 5,419 tonne.

Geographical location

Turbot is found all around New Zealand's shallow coastal waters, more commonly it is caught along the West Coast of both the North and South Island.

Market Names

  • New Zealand: Turbot
  • Australia: New Zealand Turbot
  • Germany: Steinbutt
  • Spain: Rodabello
  • France: Plie-Turbot
  • Italy: Rombosolea

Locations Caught

31 Turbot Fa

Profile

Average weight

2-3 kg

Average length

25-45 cm

TACC i

5,419 tonne

Talley's catch

<100 tonne

Turbot For Website

Nutritional information

Average quantity per 100g

Energy

364 kJ

Protein

18.9 g

Fat, total

1.2 g

Carbohydrate

0.3 g

Sugars 0.3g
Sodium 66mg

Seasonal availability

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Not caught
Months caught
Peak months

Flavour and cooking

Turbot has a sweet delicate flesh that is ideal for any flatfish recipes. The fillets are apricot in colour and whiten on cooking. They are a great fish cooked whole (on the bone) and the fillets are best deep fried or baked.

Shutterstock 432543649 Turbot

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