Turbot
Also known as：Large turbot
Scophthalmus maximus
- Origin
- Shandong, Liaoning (factory farming)
- Season
- Year-round
- Appearance
- A flat, diamond-shaped fish with both eyes on the left side, no scales but small bony bumps, and a brownish back with spots. A flagship factory-farmed species; commercial size is mostly 1–2 jin.
Content compiled by the Xian Mancang team
Introduction
品种介绍Turbot originated in the Atlantic and was introduced to China in the 1990s; Shandong's coastal factory-farming technology now leads the world. Its white, fine flesh and high meat yield make it the go-to affordable banquet fish.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Turbot is a cold-water fish: holding at 12–18°C, salinity 25–32‰, clear slow-moving water with DO ≥7 mg/L. Factory recirculating systems can stock 20–30 kg per cubic meter.
Hold 5–10 days; water changes and temperature control are the key factors. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Controllable farming costs and stable output keep turbot affordable (15–30 CNY/jin) — a high-volume category for seafood dining. Live supply to restaurants carries low loss and high repurchase.
Culinary & Commercial Use
烹饪与商业用途Steamed turbot is the classic home and restaurant dish: flesh white as garlic cloves and silky. Also great as fish-fillet dishes (sour cabbage fish) or scallion-oil style.
Foodservice uses it for whole-fish banquets and hotpot slices; high yield, no fine bones, suitable for children and seniors — a cost-effective alternative to steamed sea bass.
Buying Guide
选购指南Live fish: no wounds, no abnormal slime, normal swimming; a thick body means good condition. Choose 1.2–1.8 jin for the best steaming texture.
Market Reference
规格行情Reference price: live 15–30 CNY/jin depending on season and size. Abundant supply and stable prices — a safe long-term procurement category.
Turbot · FAQs
How do I pick the freshest Turbot?
Live fish: no wounds, no abnormal slime, normal swimming; a thick body means good condition. Choose 1.2–1.8 jin for the best steaming texture.
What are the live-holding requirements for Turbot?
Turbot is a cold-water fish: holding at 12–18°C, salinity 25–32‰, clear slow-moving water with DO ≥7 mg/L. Factory recirculating systems can stock 20–30 kg per cubic meter.
What is the current market price of Turbot?
Reference price: live 15–30 CNY/jin depending on season and size. Abundant supply and stable prices — a safe long-term procurement category.
How do I cook Turbot? What methods work best?
Steamed turbot is the classic home and restaurant dish: flesh white as garlic cloves and silky. Also great as fish-fillet dishes (sour cabbage fish) or scallion-oil style.
Turbot · For stock availability and holding consultation, contact us