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Turbot, Choosing Of

A medium-sized fish is the best. Turbot ought to be thick and of a cream-coloured white. If of a bluish tint and thin it is not good. The flesh ought to feel springy under pressure from the finger. Sometimes turbot is slightly disfigured by having two or three red spots on the underside, and may be bought at a cheaper rate in consequence. These spots often disappear when they are rubbed with salt and lemon. Turbot is at its best from April to September.