Turbot | Good Fish Guide | The consumer guide to sustainable seafood

Common name - Turbot

Scientific name - Psetta maxima

Average rating

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Consumer Information

One of the most expensive fish – once a symbol of luxury and ostentation - turbot belongs to a small family of left-eyed flatfish (both eyes on the left of the body. This family of fish is confined to the North Atlantic basin and includes Megrim and Brill. It is large and circular bodied and can alter its colour to match the background of the seabed. Probably overfished, as landings have shown declines in several areas. Overall the species is poorly managed in the NE Atlantic, so avoid eating wild-caught fish. Turbot is farmed in enclosed land-based tanks and thus avoids many problems associated with farming fish in open sea cages, although they are carnivorous and still reliant on wild fish for their feed. However, farmed turbot is still the best option.

Summary

The farming of turbot is a fairly recent development. Unlike open net pen fish farming such as for salmon, turbot are farmed in enclosed land-based flow-through systems that have little or no direct environmental impact. However, turbot are a carnivorous species which require a high percentage of fishmeal and fish-oil in their diet, which makes them a net user of fish protein rather than a net provider. The wild fish on which they rely cannot be assured to come from a sustainable supply.

Alternatives

(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)

Dab
Flounder
Halibut, Atlantic
Halibut, Pacific
Sole, Dover sole, Common sole
Sole, Lemon

Visit Fishonline, the website for the seafood industry, for more detailed information about this species.