Turbot

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A saltwater flatfish, found in European waters, which has a firm, white flesh that is lean and delicately flavored. It will grow as large as 30 pounds, but is generally marketed when the weight is at least 2 pounds, but not more than 6 pounds. When imported to the United States, turbot is generally frozen first. It can be cooked using various methods, such as frying, grilling, broiling, baking, and steaming. Sole, whitefish, halibut, weakfish, and flounder are fish that can be substituted if turbot is not available.

USDA Nutrition Facts

Serving Size0.5 fillet
Calories95
Protein16g
Total Fat2g
Total Carbohydrates0g
Dietary Fiber0g
Potassium238mg
Sodium150mg
Cholesterol48mg
Serving Size0.5 fillet
Calories122
Protein20g
Total Fat3g
Total Carbohydrates0g
Dietary Fiber0g
Potassium305mg
Sodium192mg
Cholesterol62mg

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