Turbot

Turbot is a bottom fish of the Black Sea, at its best in the winter months. Turbot fishing in Türkiye is limited by quota; its legal minimum size is 45 cm and it is closed to fishing during the spring spawning season. So even in season it is not available every day; if the board says 'limited', ask your waiter.

How we choose turbot

The upper side of a turbot is dark and studded, the underside snow white. A fresh fish has a bright white belly and firm flesh with a sticky coating. We prefer fish of 2–4 kg; bigger fish have thicker flesh and take longer to cook.

Cooking

• Fried: the classic Istanbul way, steaks dredged in cornmeal and pan-fried.
• Grilled: thick steaks, with butter.
• Poached: in a stock made from the head and bones.

We use the head and bones to make the stock for our evening soup, so nothing is wasted.