Wild turbot fillet steaks
£37.90
290g / 2 steaks

Wild turbot fillet steaks - 2 steaks

Frozen
£37.90
Buying Guide

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290g / 2 steaks ( Only 5 left )

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  • 255932
Product Information
  • Each pack contains two skin on Turbot fillet steaks
  • Poach or steam to keep them moist
  • A 320g pack would be an average sized main course for two people

The turbot price is very high, but that is because it is a very fine fish. The flavour is superb and we fillet large fish to give sumptuous thick turbot steaks. Gently pan fry for that crispy skin effect. The minimum size of fish we use for these fillet steaks is 3kgs and for this fillet steak grade, we reserve the best centre fillet pieces (the tail end goes into our fillet portions at a useful discount and misshapes at an even bigger discount)

How you've been using our wild turbot fillet steaks...

  • "...Used a champagne sauce on the fish plus drank the rest of the champagne with ir - a real treat"
  • "Lovely tasting - we had the Champagne Beau Blance recipe provided"
  • "This arrived on time perfectly packed. Daughters birthday lunch was a great success"
Key Properties
View Glossary
Frozen
UK
Wild
Raw
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Recipes
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Ingredients
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Buying Guide
Price per kilo £130.69/kg

 

Serving guide: 50-100g starter or 130-250g main

95 Kcals/100g (average)

Best before: 24 months from freezing

See key properties on product page

 

Landed in the UK

Delivery Info

UK- dpd - Courier

Basket Charges
Under £40 £5.90
Over £40 FREE

     

  • Order by 12pm for next day delivery
  • You choose the date
  • Delivery Monday to Sunday
  • No signature required 

  

Surcharge Type Charge
Saturday & Sunday +£3.40
Remote Postcodes* +£20

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

UK Royal Mail - Only tins & Jars

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 
 

International

We are not currently shipping internationally.

 
 
 
 
 
 
Explore
TURBOT

TURBOT

All you need to know about turbot.

Read More
Glossary
Temperature
Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature

 

Source
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

 

Prepared
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
Recipes
Turbot and Langoustine a la Spetsiota

Turbot and Langoustine a la Spetsiota

Turbot fillet and Langoustines topped with a Greek inspired tomato sauce, infused with garlic, chilli, white wine and honey. A simple dish full of flavour.

Read More
Reviews
Video
How to cook fresh turbot
Kinsale Gourmet Academy

 

 
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