Thaw
Overnight in the fridge
Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight.
Let's cook your
Shop Wild Pangnirtung Turbot Portion
Turbot
Rich, buttery and silky, with soft white flakes. Close to sablefish in richness and just as forgiving.
- Wild
- Roast, skin side down
- 10 to 12 min at 200°C/400°F for a 6 oz portion
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$15.95
★ 4.9 · 40 reviews
How to cook it
Best way
Roast, skin side down
Time
10 to 12 min at 200°C/400°F for a 6 oz portion
Done when
63°C/145°F
Flesh turns opaque white and flakes easily. Thickest part.
Step one
How to thaw turbot
● Best
Overnight in the fridge
Take it out of the vacuum pack, set it on a plate, cover it and leave it in the fridge overnight.
● Faster
Cold water, sealed bag
Seal it in a leakproof bag and sink it in cold water, 20 to 30 minutes. Change the water if it warms. Cook it as soon as it is thawed.
✕ Skip
The counter and the microwave
Never on the counter. No microwave, no hot water.
Step two
How to cook turbot
Roast
200°C/400°F, 10 to 12 min, skin side down.
Broil
With a miso or soy glaze, 6 to 8 min.
Pan-sear
Medium-high, 4 min skin side, 2 to 3 min flesh side.
Get it right
10 things that make the difference
-
Quick dry-brine: 10–15 minutes
Lightly salt fish 10–15 minutes before cooking; leave uncovered in refrigerator and pat dry before searing. Intended to improve seasoning, structure and surface browning.
From Steven Courtney
-
Quick wet brine
Mix 1 tablespoon salt into 4 cups cold water; submerge fish for 10–15 minutes, remove and pat dry.
-
Zest before; juice after
Add lemon zest before cooking for aromatic citrus oils; finish with fresh lemon juice after cooking.
From Steven Courtney
-
Rice flour for a crisp crust
Lightly dust fish with rice flour instead of wheat flour before pan-frying for a delicate, crisp coating.
From Steven Courtney
-
Finish with butter
Add a small knob of butter near the end of pan-searing to enrich the flavour and baste the fish.
From Chef Julian Bond
-
Three pantry flavour boosters
Worcestershire sauce for savoury depth; pomegranate molasses for tang; miso paste for sweet-salty umami.
From Chef Julian Bond
-
Don’t Be Afraid of the Heat!
Chef Julian Bond recommends a very hot pan to sear and caramelize fish, developing a beautifully browned exterior and deeper flavour. Avoid overcrowding: too much fish at once lowers the pan temperature, causing the fish to steam instead of sear. Cook in batches and adjust the heat to the fish and cookware.
-
Keep it simple; flip once
Pat fish dry, use controlled heat, cook most of the way on one side and flip once. Avoid excessive handling.
From Chef Vibber
-
Parchment to prevent sticking
Chef Bond suggests cooking fish over a piece of cooking parchment in a stainless-steel pan to reduce sticking.
-
Let residual heat finish the fish
Remove delicate fish from heat shortly before it would otherwise be fully cooked, allowing carryover heat to finish it without drying it out.
From Chef Robert Clark
Where it came from
From the water to your kitchen
- Wild or raised
- Wild
- Where it comes from
- "Wild-caught within Cumberland Sound, off the coast of Baffin Island, Nunavut".
Did you know?
Pangnirtung turbot, also called Greenland halibut, is harvested from nearly a kilometre below the surface and is very high in omega-3s.
Questions
Turbot, answered
Is this the same as European turbot?
No. This is Greenland turbot, also called Greenland halibut, a rich Arctic fish.
What does it taste like?
Rich and buttery, a lot like sablefish.
Can I swap it into a sablefish recipe?
Yes. It handles miso, soy and glazes the same way.
In this guide
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