Pronunciation: [TER-boh; TER-buht]
1. Found in European waters from Iceland to the Mediterranean, this highly prized flatfish has firm, lean, white flesh with a mild flavor. Many Europeans rate turbot in the same category as the highly regarded Dover sole. Turbot can reach 30 pounds but are generally marketed at weights closer to 3 to 6 pounds. They're usually imported frozen to the United States. They may be poached, steamed, baked, broiled or fried. 2. The market name used for several types of flounder found in the Pacific. See also fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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