Sell Live Turbot Fish (多宝鱼) best price

Country of Origin - South Korea, France Called by one of a famous German chef - Champagne of the flat fish, truffle of the deep. Turbot fish is definitely one of the most exquisite delicacies of the sea. It may be its firm and white meat with it unconventional taste of the sea which makes it so special. It is definitely worth every penny! The man signs to understand if your Turbot is fresh are: shiny and slightly bulging eyes, bright skin, bad smell absence, and compact flesh. Like all white fish, turbot should be cooked with care and skill. As turbot flesh is quite delicate, wet heat cooking methods such as steaming, poaching or cooking en papillote are preferable. Dry heat methods such as pan-frying and grilling add flavour but should be implemented gently. Oven-baked Turbot is a very popular recipe in European cuisines. You may even blend it with a mixture of Dijon mustard, the garlic, the olive oil, the herbs de Provence, the lemon juice, the capers, and the softened butter for a more flavorful taste. If you're feeling for a more fresh & light dinner recipe, simply aim for light sauces such as hollandaise, white wine, champagne or something herby like parsley or dill. Other fitting accompaniments include roasted fennel, cauliflower, celeriac purée.