Buy Turbot Fish or Turbot Fillet
Neerlandia Urk is one of the largest processors of Turbot. We provide imports and exports both within and outside Europe. So if you want to buy Turbot (Psetta maxima), look no further than the experienced fishermen and fish processors of Neerlandia Urk.
✅A responsible choice: sustainably and transparently processed.
✅Fast delivery, frozen and/or freshly packaged.
✅Real-time processing updates
✅From procurement to finished product in-house.
Options & Packaging of Turbot
Turbot is known as one of the most refined flatfish the sea has to offer. With its firm, white meat, delicate flavor and excellent culinary properties, turbot is a fixture in the better kitchen. At Neerlandia Urk, we supply turbot of premium quality - wild-caught or farmed - in various processing forms, fully tailored to the needs of our customers in catering, retail and export.
Whole (with or without skin)
- In various weights
- Ready to eat
- individually quick frozen and fresh
Fillet (with or without skin)
- In various weights
- individually quick frozen and fresh
Whole
- Bulk 5-10 kg cardboard box
- Bulk 6-20 kg Polystyrene box
- Individually vacuum packed
Filet
- Bulk 5-10 kg carton box
- Bulk 6-20 kg Polystyrene box
- Individually vacuum packed
For more information on our Embalaje packaging , please visit here
Processing of Turbot Fish and Turbot Fillet into fresh and frozen products
At Neerlandia, turbot is processed into various product forms, such as whole turbot fish as well as turbot fillets. Both fresh and frozen products are available, with careful processing to best preserve turbot's characteristic firm texture and mild flavor. The products are packaged to strict quality and food safety standards, making them suitable for a variety of culinary applications in hospitality and retail. This versatility makes turbot a popular choice with chefs looking for a high-quality flatfish.
Import of Turbot Fish and Turbot Fillet to the Netherlands
Neerlandia imports turbot mainly from the North Sea, the English Channel and sometimes the Atlantic coastal areas. By cooperating with fish auctions in the Netherlands, Belgium and France, Neerlandia ensures a constant supply of high quality fresh turbot. Turbot is carefully chilled immediately after catching and supplied quickly to maintain optimum freshness. This high-quality supply enables Neerlandia to meet the needs of top restaurants and fish professionals who appreciate turbot for its firm texture and refined taste.
Export of Turbot Fish and Turbot Fillets to wholesalers within & outside Europe
Neerlandia's exports of turbot focus mainly on markets in Southern Europe, including Italy, Spain and France, where turbot is a popular fish species in gourmet cuisine. Demand for turbot is also increasing in Northern Europe, thanks in part to growing interest in sustainable and high-quality seafood. Neerlandia supplies turbot in various forms, such as whole fish and fillets, both fresh and frozen. Efficient logistics allow the fish to be delivered quickly and fresh to foreign catering wholesalers, fishmongers and distributors, making turbot increasingly appear on international menus.
Turbot
Psetta maxima
Quality
Freshly delivered daily
Method of capture
Twinrig
Origin
Entire North Sea coast
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Turbot (Scophthalmus maximus) is a large flatfish in the turbot family. It has a round, asymmetrical shape, dark, rough skin with nodules and lives on sand and mud bottoms. Turbot are mainly found in the North Sea, Atlantic Ocean, Baltic Sea and Mediterranean Sea.
Turbot has firm, juicy white meat with a full flavor. Recommended preparations are:
Grilling, especially turbot fillet or smaller specimens
Poaching in broth or white wine (classic)
Bake in butter with lemon and parsley
Oven preparation as whole fish with herbs and vegetables
Steaming, for a soft texture
| Feature | Turbot | Sole |
|---|
| Form | Round, wide | Oblong, oval |
| Skin | Rough with lumps | Smooth |
| Meat | Thick, firm | Fine, soft |
| Taste | Full, pronounced | Subtle, mild |
| Price | High (luxury fish) | High |
| Preparation | Usually in parts or whole | Often fried in fillets |
Yes, turbot is healthy and contains:
Vitamins B12 and D
High-quality protein
Little fat (about 2-4 g per 100 g)
Omega-3 fatty acids
Important minerals such as iodine, selenium, magnesium
Fresh turbot is for sale at:
- Fish stores and specialty stores
- Online fish specialists
- Larger markets (such as in Scheveningen, IJmuiden or Urk)
- Sometimes at upscale supermarkets (usually in fillet form)
Look for a bright glow, firm skin and fresh scent.
Popular dishes with turbot include:
Turbot fillet with truffle potato or beurre noisette
Turbot meunière (classic with butter and lemon)
Grilled turbot fillet with green herbs
Turbot in beurre blanc sauce
Turbot from the oven with fennel and tomato
Filleting turbot is done like this:
Lay the fish on the dark side.
Cut along the bone and fins.
Using small movements, cut the fillet loose.
Repeat on the other side.
Because of its firm meat, turbot is relatively easy to fillet, but because of its thick bone, it takes some practice.
Turbot has a full, creamy flavor and firm meat. It tastes richer than plaice or sole, but more subtle than cod. It is often considered one of the best flatfish because of its texture and depth of flavor.
Fresh: up to 2 days in the refrigerator at 0-4°C, covered with foil or in an airtight container.
Freeze: up to 3 months at -18°C. Preferably de-boned and packaged in portions.
Defrost: slowly in the refrigerator to preserve flavor and texture.
Contact us without obligation
If you have any questions about our Turbot please contact our sales team:
