Turbot
Colistium nudipinnis
A succulent and delicate fish with a low to medium oil content.
Endemic to New Zealand, Turbot are the largest of our flat fish and are found inhabiting the shallow coastal margins of New Zealand waters.
Turbot has a tasty white flesh with relatively smaller flakes than other New Zealand flatfish.
Key Information
Family
Turbot belong to the Pleuronectidae family (righteye flounders).
Physical attributes
Brownish with irregular dark blotches, Turbot have an oval shaped body and the upper jaw extends as a hook.
Turbot fillets are apricot in colour and whiten on cooking. They have a delicate texture and flavour.
Sustainability
Flatfish are managed by the Quota Management System (QMS). The annual catch limit for Flatfish has varied from 5,409 to 6,670 tonnes since 1986. Stock abundance of Flatfish can vary considerably in response to environmental variation. Accordingly, catch limits may be changed frequently to respond to these fluctuations.
All commercially caught New Zealand Flatfish species are available year round and are managed together (in 5 stocks) with a combined Total Allowable Commercial Catch of 5,419 tonne.
Geographical location
Turbot is found all around New Zealand's shallow coastal waters, more commonly it is caught along the West Coast of both the North and South Island.
Market Names
- New Zealand: Turbot
- Australia: New Zealand Turbot
- Germany: Steinbutt
- Spain: Rodabello
- France: Plie-Turbot
- Italy: Rombosolea
Locations Caught
Profile
Average weight
2-3 kg
Average length
25-45 cm
TACC i
4,545 (FLA) tonne
Talley's catch
<100 tonne
Nutritional information
Average quantity per 100g
Energy
364 kJ
Protein
18.9 g
Fat, total
1.2 g
Carbohydrate
0.3 g
Seasonal availability
Flavour and cooking
Turbot has a sweet delicate flesh that is ideal for any flatfish recipes. The fillets are apricot in colour and whiten on cooking. They are a great fish cooked whole (on the bone) and the fillets are best deep fried or baked.
Want to know more?
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