It's hard enough to find decent sole over here in land-locked, but it's
become almost impossible to find fresh Turbot in the last few years, and
forget frozen - it's just not here.

Over-fished perhaps?

Or is this just Yurop hogging all the good fish for their own market?

http://www.bbc.co.uk/food/turbot

Turbot is a flatfish primarily caught in the North Sea with a
black-brown skin and a length of about 50 cm. It has a good-flavoured
firm flesh, on a par with Dover sole.

Buyer's guide
Avoid turbot if the flesh has a hint of blue, which means it's stale.
It's available all year as a whole fish or in fillets or steaks, but buy
it whole when you can because the bones help to add flavour to the
flesh. Unfortunately much turbot fishing is unsustainable and farmed
turbot is recommended as the best sustainable choice.

Preparation
Try turbot fillets steamed, poached or grilled and served with a simple
parsley or hollandaise sauce. Some French chefs lovingly sauce the
turbot with lobster or mousseline.

http://www.fao.org/fishery/cultureds...etta_maxima/en

French production rose from an estimated 150 tonnes in 1993 to a peak of
980 tonnes in 1997; since then it has fluctuated, being 728 tonnes in
2002. In Portugal productions seems to be fluctuating around 350-390
tonnes/yr. By far the largest producer is Spain, whose annual production
has nearly doubled since 1998. In 2002, Spanish turbot production was
3847 tonnes (75.9 percent of the global total). Besides the three
countries mentioned above, no other country reported production above 50
tonnes in 2002.

The global production of turbot in 2002 was valued at USD 41.38 million.

Main issues
The sector is evolving and is consolidated on-shore; culture in cages is
just beginning and is considered to be in its pilot stage.

On 9/9/2015 12:51 PM, Shalako wrote:
> It's hard enough to find decent sole over here in land-locked, but it's
> become almost impossible to find fresh Turbot in the last few years, and
> forget frozen - it's just not here.
>
> Over-fished perhaps?
>
> Or is this just Yurop hogging all the good fish for their own market?
>
> http://www.bbc.co.uk/food/turbot
>
> Turbot is a flatfish primarily caught in the North Sea with a
> black-brown skin and a length of about 50 cm. It has a good-flavoured
> firm flesh, on a par with Dover sole.
>
> Buyer's guide
> Avoid turbot if the flesh has a hint of blue, which means it's stale.
> It's available all year as a whole fish or in fillets or steaks, but buy
> it whole when you can because the bones help to add flavour to the
> flesh. Unfortunately much turbot fishing is unsustainable and farmed
> turbot is recommended as the best sustainable choice.
>
> Preparation
> Try turbot fillets steamed, poached or grilled and served with a simple
> parsley or hollandaise sauce. Some French chefs lovingly sauce the
> turbot with lobster or mousseline.
>
> http://www.fao.org/fishery/cultureds...etta_maxima/en
>
> French production rose from an estimated 150 tonnes in 1993 to a peak of
> 980 tonnes in 1997; since then it has fluctuated, being 728 tonnes in
> 2002. In Portugal productions seems to be fluctuating around 350-390
> tonnes/yr. By far the largest producer is Spain, whose annual production
> has nearly doubled since 1998. In 2002, Spanish turbot production was
> 3847 tonnes (75.9 percent of the global total). Besides the three
> countries mentioned above, no other country reported production above 50
> tonnes in 2002.
>
> The global production of turbot in 2002 was valued at USD 41.38 million.
>
> Main issues
> The sector is evolving and is consolidated on-shore; culture in cages is
> just beginning and is considered to be in its pilot stage.

On 9/10/2015 4:51 AM, Shalako wrote:

Right Here!

Mmmm hmmm...

Ayup...

On 9/10/2015 5:18 AM, Shalako wrote:


Ayup...


Mmmm hmmm...

Ayup...