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The description and the Italian recipes of the sea fish 


The turbot (rombo chiodato): description and Italian names 

(Psetta Maxima)

The Turbot has a body almost circular. Eye side without scales but with large bony tubercles.  Adults live on sandy, rocky or mixed bottoms; rather common in brackish waters. Feed mainly on other bottom-living fishes (sand-eels, gobies, etc.), and also, to a lesser extent, on larger crustaceans and bivalves.

It is a left-sided flatfish, with its eyes normally on the left side of the head. The skin on the upper part is brown-greenish, and in the lower part white. The most common size is 12 in ( 30cm) but it can grows up to 3,28 ft (1 mt). They are fished using the bottom trawl technique, but is also common to breed it, (generally the smallest fishes have this origin). It lives close to shore in sandy shallow waters throughout the Mediterranean , the Baltic Sea , the Black Sea and the North Atlantic .

When fresh its skin is thick and elastic ( by pressing on it with your fingers it must not be breaking) and the viscera have a brilliant colour..




As you can see its cleansing is easy and quick. It has no scales.




Its meat is delicate and soft, for this reason is particularly suitable for baking, but you can also use sliced, cooking pan fried. Somebody like it grilled.

The strep-by-step photographed recipes with the turbot proposed by Italian Homemade Cooking

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