Turbot
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The turbot (Template:IPAc-en Template:Respell<ref>Template:Cite web</ref>), Scophthalmus maximus is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish.<ref name=FishBase>Template:FishBase</ref> Turbot in the Black Sea were often included in this species, but are now generally regarded as separate – the Black Sea turbot or kalkan (S. maeoticus).<ref>Template:FishBase genus</ref> True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called "Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (Reinhardtius hippoglossoides).<ref>Template:Cite book</ref> The name turbot can refer to any member of the family Scolopthalmidae, and some other flatfish have similar common names (e.g. Spiny turbots of the genus Psettodes).
Etymology
The word comes from the Old French Template:Lang, which may be a derivative of the Latin Template:Lang ('spinning top'), a possible reference to its shape.<ref>Template:Cite web</ref> Another possible origin of the Old French word is from Old Swedish Template:Lang, from Template:Lang 'thorn' + Template:Lang 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut).<ref>Template:Cite web</ref> Early reference to the turbot can be found in a satirical poem ("The Emperor's Fish") by Juvenal, a Roman poet of the late 1st and early 2nd centuries AD, suggesting this fish was a delicacy in the Roman empire.
Description
The turbot is a large left eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea, and the North Atlantic. The European turbot has an asymmetric disk-shaped body, and has been known to grow up to Template:Convert long and Template:Convert in weight.<ref name=FishBase/><ref>Template:Cite EB1911</ref>
Fisheries
Turbot is highly prized as a food fish for its delicate flavour, and is also known as brat, breet, or britt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in Bulgaria, Canada, France, Spain, Portugal, Romania, Turkey, Chile, Norway, and China.<ref>Psetta Maxima Template:Webarchive Seafood Portal</ref> Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached, steamed, or pan-fried.
References
External links
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