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Why do we offer so many kinds of turbot fillet? Because, dear fishlover, it comes in many cuts - and either wild or farmed - and when you're spending this kind of money, you should know exactly what you're getting.
First, let's do wild vs farmed. Frankly, as to TASTE, your author is very happy with farmed, although I defer to the many customers who insist wild tastes better. We normally have both in stock.
Now as to size: a small turbot is like a reasonable sized plaice: you get two "crosscut" fillets from it and each is a decent portion. But most turbot is rather larger and when the fillets are cut into portions, one side of the fillet is always much bigger (and fatter) than the other side. So those are our "fatboys" and "slimboys" .
Moving onto the very largest turbot (which are almost always wild) - it's possible to get 15 or more servings from one of these magnificent fish; but not all servings are equal. So we divide these into "steaks" - the pricey pinnacle of turbot cuisine - and "portions", which you could think of as Grade A and Grade B. Then there's skinned and skinless... most of the above comes both ways.
We also sell tubot as on-the-bone steaks (often abbreviated to OTB) and as whole fish, not to mention as sashimi and as "cheeks" - these are skinless, boneless offcuts that weren't quite big enough for portions - like scampi, but turbot, mmm!
If I haven't put you to sleep yet, you could try our video here. It's more exciting than counting sheep.
Don't torture yourself over the choice: turbot is a magnificent fish. Whichever you go for, YOU WILL ENJOY IT, and that's an order.
