Turbot - bad?
My husband brought home Turbot tonight and I cooked it - meuniere with a butter, thin lemon slice, parsley pan sauce. I thought it was terrible. I expected it to taste like sole or plaice. Instead, it was mealy and fell apart in my mouth. After a bit or two I stopped eating it - mostly because of the texture.
Is this how turbot is or could this have been bad? It was from a reputable shop, though I did get a bit more whiff of the fish as I opened it.
Any thoughts? Thanks!
I have never cared for it. I found it too strong and the texture not to my liking. My mother tried to feed it to us in the 60's, livng in the NE and near Canada it was a cheap readily available fish. She gave up, none of us would take more than a bite or two not matter what she did with it.
I associate mealiness with fish that has been improperly frozen, like just plopped in a home freezer for a while. Is it possible your fish shop could have done something like this?
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I've always found turbot, like plaice, to be a "nothing" fish. Usually frozen, it is rather tasteless. In the SF Bay Area, it is seldom found.