Coveted by top chefs, surrounded by mystique, and produced by meticulous husbandry, France Turbot is the Champagne of fish. This tank-raised, Label Rouge turbot is ready to fulfill your culinary dreams.
The turbot is royalty among fish, coveted for centuries by the best chefs in Europe and beyond for its lush yet fine flesh.
Every fish produced by France Turbot is traceable from before birth through slaughter and final transport. Less than 300 metric tons are produced each year, which allows for essentially individual attention to each fish. From the hatchery and nursery where they are tended several times a day, to grow-out where they swim in low density tanks, these turbots live pampered lives.
France Turbot are slightly fattier than other farmed flatfish, which allows them to remain moist even through more aggressive cooking. Because the fish is farmed and bled upon slaughter, it is excellent in raw, marinated, or semi-cooked preparations as well as cooked.
The island of Noirmoutier is a thin finger of land off the French Atlantic coast in the Bay of Biscay. Generations of fishing families have lived there, and since 1987 it’s been the home of France Turbot.
The salty aquifers running underneath the island are constantly replenished by the Atlantic, and provide the perfect waters for recirculating land-based broodstock, hatchery, nursery, and grow-out facilities. Water use is kept to a minimum, and the surrounding bay remains pristine.
Turbot France is a Label Rouge-certified product, which means that rigorous standards involving feed, veterinary care, breeding, rearing, slaughter, and traceability are always observed and always verifiable. Feed in particular requires at least 60% marine products to mimic the flavor of a wild turbot. The slaughter process involves bleeding the turbot to ensure whiteness of fillets and then rapid chilling in iced water to preserve the organoleptic qualities of its muscle meat.
in the kitchen
France Turbot are slightly fattier than other farmed flatfish, which allows for much more versatility in the kitchen. While wild fillets can dry out rather quickly, those from France Turbot remain moist even through more aggressive cooking.
Because the fish is farmed and bled upon slaughter, it is excellent in raw, marinated, or semi-cooked preparations as well as cooked.
Downloadable sales sheet (coming soon)
Certifications, Ratings and Awards
Label Rouge, Global GAP