| southpolice10:11 UTC20 Nov 2007 | the market here had turbot (rare in the US) for sale, so I picked up two pounds.
does anyone have a good recipe for cooking the fillet? I once had a turbot in salsa verde in spain and like it very much.
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| islandboi32103:40 UTC21 Nov 2007 | I am surprised turbot is rare in the US... It's common enough in Canada.
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| cardamom06:06 UTC21 Nov 2007 | It's all about marketing-Turbot is just another name for Flounder.
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| southpolice06:35 UTC21 Nov 2007 | and humans are just better marketed monkeys?
flounders and turbots are placed side by side in the market I went to. they are not the same.
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| southpolice06:43 UTC21 Nov 2007 | flounder
turbot
they are not that alike. and by the way, turbot tastes much better than flounder.
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| cardamom06:55 UTC21 Nov 2007 | My guess is that you wouldn't know a Starry Flounder from a Turbot from a California Halibut if someone swatted you in the face with one.
I know I've caught/killed/cleaned/eaten 'em all and a flatfish is a flatfish-some are tastier than others depending on forage and size but none are exceptional.
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