I have a difficult task here: to enthuse you about a very expensive piece of fish which nevertheless is not expensive enough! These are grade B cuts from the very largest wild turbot which might yield many as 15 boneless servings from a single fish. We grade theses into "steaks" and "portions" according to shape and thickness. Frankly, only if you looked at them side by side would you realise that the portions are not quite as desirable as the fillet steaks (which are here). These portions are from the same fish, the same flesh, even the same fillet, but they don't make our fillet steak grade. Which is why you save 20%!
Baffled by our many grades of turbot? Here's our turbot guide.
