Turbot is, in my opinion, the finest fish we have around our coast. It has the best of flavours; top chefs regard this fish as "the best"! This fish will arrive to you whole and gutted ready to cook.
All Cornish fishing ports land great quality turbot. In the height Newlyn's quality surpasses all others - we think!
The turbot season is a short one lasting for at maximum for the months of May and June. Lesser voulmes are landed throughout the year.
Bake in a medium oven, encrusted in rock salt (to trap all the juices and flavour). Remove the salt, peel off the top skin and place in the middle of a table with not TOO many friends around it!
Our fish is landed daily and comes in all different sizes - just as nature intended! Our prices are given in 'weight per kilo' and where possible we are able to offer a price per portion. We will do our best to get your order as close to the kilo weight as possible and always within a 20% variant to the size you choose.
Customer Reviews
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The King of fish
Kirstie, Innerleithen - I've bought quite a number of these fish from Wings and every one has been superb. If you buy the fish filleted I highly recommend asking for the carcass as it makes the most wonderful stock as a basis for soups and sauces.
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Recipes
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Preparing raw fish
The Japanese most famous preparation of raw seafood is known as Sashimi.
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Poached Brill fillets with sauce hollandaise
Poached Cornish brill fillets served with a hollandaise sauce make a perfect supper or dinner party
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Baked Turbot with Tarragon Cream Sauce
This is my all time favourite fish dish. If you prefer brill instead of turbot, this recipe will wo
