Halibut at Fjordpol As

Buy Turbot Fish or Turbot Fillet

Fjordpol As is one of the largest processors ofTurbot Fillet. We provide imports and exports both within and outside Europe. So if you want to buy Turbot Fillet (Psetta maxima), look no further than the experienced fish processors at Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.

Options & Packaging of Turbot

Turbot is known as one of the most refined flatfish the sea has to offer. With its firm, white meat, delicate flavor and excellent culinary properties, turbot is a fixture in the better kitchen. At Fjordpol As, we supply turbot of premium quality - wild-caught or farmed - in various processing forms, fully tailored to the needs of our customers in catering, retail and export.

  • Whole (with or without skin):
  • In various weights
  • Ready to eat
  • individually quick frozen & fresh
  • Fillet (with or without skin):
  • In various weights
  • Single or double

Whole

  • Bulk 5–20 kg carton box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed

Fillet

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Halibut at Fjordpol As

Processing of Turbot Fish and Turbot Fillet into fresh and frozen products

At Fjordpol As, turbot is processed into various product forms, such as whole turbot fish as well as turbot fillets. Both fresh and frozen products are available, with careful processing to best preserve turbot's characteristic firm texture and mild flavor. The products are packaged to strict quality and food safety standards, making them suitable for a variety of culinary applications in hospitality and retail. This versatility makes turbot a popular choice with chefs looking for a high-quality flatfish

Import of Turbot Fish and Turbot Fillet

Fjordpol imports turbot mainly from the North Sea, the English Channel and sometimes the Atlantic coastal areas. By cooperating with fish auctions in the Netherlands, Belgium and France, Fjordpol ensures a constant supply of high quality fresh turbot. Turbot is carefully chilled immediately after catching and supplied quickly to maintain optimum freshness. This high-quality supply enables Fjordpol to meet the needs of top restaurants and fish professionals who appreciate turbot for its firm texture and refined taste.

Export of Turbot Fish and Turbot Fillets to wholesalers within & outside Europe

Fjordpol's export of turbot focus mainly on markets in Southern Europe, including Italy, Spain and France, where turbot is a popular fish species in gourmet cuisine. Demand for turbot is also increasing in Northern Europe, thanks in part to growing interest in sustainable and high-quality seafood. Neerlandia supplies turbot in various forms, such as whole fish and fillets, both fresh and frozen. Efficient logistics allow the fish to be delivered quickly and fresh to foreign catering wholesalers, fishmongers and distributors, making turbot increasingly appear on international menus..

Turbot

Psetta maxima

  • Quality: Freshly delivered daily
  • Method of capture:Twinrig
  • Origin: Entire North sea coast
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Frequently Asked Questions about Turbot

Turbot (Scophthalmus maximus) is a large flatfish in the turbot family. It has a round, asymmetrical shape, dark, rough skin with nodules, and lives on sandy and muddy seabeds. Turbot are mainly found in the North Sea, Atlantic Ocean, Baltic Sea, and Mediterranean Sea.

Turbot has firm, juicy white meat with a rich flavor. Recommended preparations include:

  • Grilling — especially turbot fillets or smaller fish.
  • Poaching — in broth or white wine (a classic method).
  • Baking — in butter with lemon and parsley.
  • Oven preparation — as a whole fish with herbs and vegetables.
  • Steaming — for a soft, delicate texture.

Feature Turbot Sole
FormRound, wideOblong, oval
SkinRough with lumpsSmooth
MeatThick, firmFine, soft
TasteFull, pronouncedSubtle, mild
PriceHigh (luxury fish)High
PreparationUsually in parts or wholeOften fried in fillets

Yes, turbot is healthy and contains:

  • Vitamins B12 and D
  • High-quality protein
  • Low fat (about 2–4 g per 100 g)
  • Omega-3 fatty acids
  • Essential minerals like iodine, selenium, and magnesium

Fresh turbot is available at:

  • Fish stores and specialty shops
  • Online fish retailers
  • Large fish markets (e.g., Scheveningen, IJmuiden, Urk)
  • Upscale supermarkets (usually as fillets)

Look for a bright glow, firm flesh, and a fresh, sea-like scent.

Popular turbot dishes include:

  • Turbot fillet with truffle potatoes or beurre noisette
  • Turbot meunière (classic with butter and lemon)
  • Grilled turbot fillet with fresh herbs
  • Turbot in beurre blanc sauce
  • Baked turbot with fennel and tomato

Filleting turbot is done as follows:

  1. Lay the fish on its dark side.
  2. Cut along the backbone and fins.
  3. Use small knife movements to loosen each fillet.
  4. Repeat on the other side.

Because of its firm meat, turbot is relatively easy to fillet — though its thick bone requires some practice.

Turbot has a full, creamy flavor and firm meat. It tastes richer than plaice or sole, but more subtle than cod. It’s often regarded as one of the best-tasting flatfish for its depth of flavor and texture.

  • Fresh: up to 2 days in the fridge (0–4°C), covered or airtight.
  • Frozen: up to 3 months at -18°C (preferably deboned and portioned).
  • Defrost: slowly in the refrigerator to preserve flavor and texture.
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