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Turbot

The turbot is the most highly esteemed of all flat fish. Its flesh is white, rich, and gelatinous. It is an expensive fish, and sold by size instead of weight. It will keep for a day or even two if lightly salted. The thick portion of the fins and the gelatinous skin are the parts of the fish most relished by epicures. The thick slices from the middle of the back are the best parts. In preparing a turbot for dressing great care is necessary. First empty the fish, and cleanse the inside. Rub a little salt over the outside, as this will help to remove the slime, then wash the turbot in several waters. Dry it with a cloth, and rub it all over with a cut lemon to make it white. On no account cut off the fins. Make an incision down the thickest part of the middle of the back, that is the dark side of the fish, in order to keep the skin on the white side from cracking. Any unsightly red spots on the underside may be removed by rubbing them with salt and lemon-juice. A turbot is usually served the white side uppermost. Some cooks have an idea that the best slices are to be found on the dark side, and therefore serve it back upwards. When this is done, the fish is usually garnished. Turbot is at the best from April to September. Moderate-sized fish are the best.