1.5 kg turbot

1.5 kg turbot

Ireland has very good seafood from the Atlantic ocean, but could be hard to get the best quality and freshness when you are not living in Dublin or Cork or near the fishing ports. 

In the fish shop in my nearby small town, they sell only fillets, every fish are cut up to remove head, tail and bone, at the fish port before being transported. Apparently local people do not like to cook with head or tail, and do not wish to see them on display. 

Eventually I found on-line order direct from fishing port, and can choose how the fish is cleaned, and sure I just need it to be gutted. Turbot starts at 1.5kg, bigger than what I used to buy in France and Croatia, ordered one. Arrived still cold and fresh looking, very thick meat.

1.5 kg turbot

Season both surfaces with salt, bake at 200˚C for 17 minutes, rest in the oven with door ajar for another 10 minutes, perfectly just cooked.

Really beautiful fish, very gelatinous, firm white meat, huge fin muscle. We finished all the rim meat along the fins, the cheeks, neck area, and some filet, keep the rest for the next 2 meals.