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Encyklopédia rýb |
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The turbot is one of the finest members of the flatfish family. It prefers moderately warm habitats where the water is not too deep, feeling at home on sandy, rocky or mixed ground mostly at a depth of 20 to 70 metres. A special characteristic of the turbot is its discus-shaped body. It can grow up to length of one metre and reach a weight of 20 kilograms. On the market, however, it usually weighs one to four kilograms. Turbot have a white underside, a flat dark grey or brown topside and have characteristic small bumps, resembling stones, on their skin. This topside enables the turbot to adapt very well to its surroundings and is therefore difficult for enemies to detect. Optimally, it can live up to 22 years.
Turbot reach sexually maturity in the fifth year and spawn in the period from April to August. Turbot larvae, like all flatfish larvae, are initially symmetrical and float upright in the water. Only in the course of its development, does the eye move toward the back of the head to the other side of the body. The young fish then begin to swim on their side. Turbot is one of the left-eyed species. It has a large mouth with many small, sharp teeth.
Turbot originating from the Baltic Sea are usually smaller and lighter than other members of this flatfish family. Noticeably, there are significantly more male than female turbot in all populated areas.
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Nutrient content |
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Nutrient content
100 g Turbot (edible parts)
Energy:
348 kilojoules
Basic composition:
Water 80.4 %
Protein 16.7 %
Fat 1.7 %
Cholesterol:
25 mg
Minerals:
Sodium 114 mg
Potassium 290 mg
Calcium 17 mg
Magnesium 45 mg
Trace elements:
Phosphorus 159 mg
Iron 500 µg
Vitamins:
Vitamin B1 20 µg
Vitamin B2 150 µg
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Occurrence |
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Occurrence
The turbot lives in all European waters from Iceland to Morocco, including the Baltic Sea, the Mediterranean and the Black Sea. The main fishing area is the North Atlantic.
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Fishing methods |
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Fishing methods
The turbot is a commercial fish which, due to its high market price, proves to be a valuable bycatch in trawl net, seines and longline fishing. On the west coast of Jutland, it is also caught using special bottom trawls. It is internationally recognised that any turbot caught must be at least 30 centimetres. At this size it is known as ‘baby turbot’. 45 to 50 centimetres is the usual size offered on the market.. One must be very experienced to catch turbot using a hand held line. The choice of fishing spots depends on the relevant season and the food supply.
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Economy |
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Economy
In addition to the sole, the turbot is generally regarded as the best flatfish. Its firm, white meat has a subtle, refined flavour and stays fresh for a relatively long time. It is, therefore, unsurprising that the costs of buying these fish are correspondingly high. It also explains its important role in fisheries and its relative economic significance.
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Taste |
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Taste
The meat of the turbot is white, firm, and has a slightly nutty, distinctive taste.
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Tip |
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Tip
Sole, plaice or lemon sole are good substitutes. Turbot is particularly tasty when prepared in the oven. However, one should not cook the turbot too long, since the delicate meat may then fall apart when being served. The taste of "baby turbot" generally differs from the typical taste of an adult fish of this kind. The ideal weight is about three kilograms.
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Season |
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Season
The turbot is farmed and is therefore available throughout the year. It is, however, at its most delicious in the winter months.
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