Turbot engawa sashimi
£5.00 £5.50
40g / 1-3 strips
Sliced raw turbot engawa

Turbot engawa sashimi - 1-3 strips

£5.00 £5.50
Buying Guide

40g / 1-3 strips ( 10+ available )

More Options

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3+ Items: £4.90 5,30 each
5+ Items: £4.80 5,00 each
8+ Items: £4.70 4,90 each
12+ Items: £4.60 4,70 each
  • 180801
Product Information

There's a fish in Japanese waters that is occasionally translated as turbot. But it's not (true turbot is only found in European waters). I haven't eaten the Japanese pretender but it looks more like a flounder to me. So it has no tradition in sushi. But if they did have turbot in Japan, it would certainly be revered. And it is certainly gorgeous when served as sashimi. On this page we are selling the turbot's engawa or fin muscle, a firm and very distinctive piece of meat: chewy and rich. Skinned. We also have turbot body meat, which is here.

Scientific name - Scopthalmus maximus

Key Properties
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Buying Guide
Price per kilo £125.00/kg


Serving guide: We suggest 50g per person

95 Kcals/100g (average)

Best before: 12 months from freezing

See key properties on product page


Engawa is the fin muscle

Delivery Info

UK Courier

Basket Charges
Under £40 £5.90
Over £40 FREE


  • You choose the date
  • Delivery Tuesday to Saturday
  • No signature required 


Surcharge Type Charge
Saturday +£2.50
Remote Postcodes* +£20

*We use Royal Mail Special Delivery, which costs £26.60. 

UK Mail

Service Charges Details
2nd class

from £3.20

2-4 day delivery

1st class

from £3.80

1-2 day delivery


Northern Ireland

We are not currently shipping to northern ireland 


We are not currently shipping internationally.



All you need to know about turbot.

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Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature


The area where the fish was caught or farmed


Wild or Farmed
 Wild  Fish that are caught from their natural habitat
 Organic  Organically farmed and certified by the soil association
 Farmed  Fish that have been bred on a commercial fish farm


Raw This product has not been cooked in any way
Cooked This product has been cooked, and is ready to eat
Cured This product has been smoked or otherwise preserved
Reheat This product has been prepared and only needs to be heated up to eat.


Catch Method
Hand pole & line Caught using the traditional fishing rod and line
Longline Caught using a long line that has baited hooks and floats attached along its length
Dived Hand caught using divers
Foraged Caught by foraging along the beach
Pots & Traps Caught using stationary pots or traps that are placed along the ocean floor.
Dredges Caught using a net with a heavy steel frame that is dragged along the ocean floor.
Gill netting Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.
Seine net Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.
Trawled Caught using a large fishing net dragged behind a fishing boat
Netted Caught using any of the types of netting