Definition
A large, flat-bodied saltwater fish prized for its delicate white flesh and mild flavor, considered a luxury ingredient in fine dining. Turbot are found in cold northern Atlantic and Mediterranean waters.
Example Usage
The chef prepared whole turbot with lemon butter and served it on a bed of seaweed.
Origin
From Old French turbot, possibly from Old Norse þyrfingr or related Germanic roots; the fish has been valued in European cuisine for centuries.
Fun Fact
Turbot are bottom-feeders that use their flat bodies to camouflage themselves on the seafloor, and their eyes migrate to the same side of their head as they mature.
Source: Definition backfill (hailey)
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