TURBOT

a large, fleshy, English salt-water flat-fish in season from January to March. It resembles our chicken halibut, but is rounder and lighter in appearance. The skin is of gelatinous character, dark and marked with bony spots on the upper part, and white below. The flesh is white and delicate, tending, however, to darker, and being considered more choice, under the upper skin. Some specimens reach thirty to forty pounds in weight. A limited quantity is annually imported.

What is called "American turbot" is generally Chicken Halibut.

added by the pass

Recipes that use turbot

8 dishes across the Historical Foodie library call for turbot.

The Epicurean · 8

No. 1305 Canadian Turbot a la Houston Turbot Canadien a la Houston
No. 1306 Canadian Turbot a la Mercier Turbot Canadien a la Mercier
No. 1307 English Turbot with Caper Sauce Turbot Anglais Sauce aux Capres
No. 2591 Shells of Perch or Red Snapper Coquilles de Perche ou de Red Snapper
No. 2613 Turbot a la Remoulade Turbot a la Remoulade
No. 2631 Fish Salads Salades de Poissons
No. 57 To Scale and Clean Fish; to Skin Eels Pour Ecailler le Poisson, le Nettoyer et Depouiller les Anguilles
No. 832 Turbot or Red Snapper Marinated Turbot ou Red Snapper Marine