. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. No. 20. TURBOT. Rhombus niaxinnis, Linnaeus. Usual extreme length: 26 inches, the average being- 17 inches. Description:—Body very broad and rounded in outline; eyes on the left side of the head, which latter is large in proportion to the rest of the body ; upper and lower jaws equal on both sides; scales absent, their place being- taken by numerous scattered bony tubercles. Dorsal fin commencing in advance of the upper eye and comprising sixty-one to seventy-two
. British sea fish : an illustrated handbook of the edible sea fishes of the British Isles. Fishes -- Food; Fishes -- Great Britain. No. 20. TURBOT. Rhombus niaxinnis, Linnaeus. Usual extreme length: 26 inches, the average being- 17 inches. Description:—Body very broad and rounded in outline; eyes on the left side of the head, which latter is large in proportion to the rest of the body ; upper and lower jaws equal on both sides; scales absent, their place being- taken by numerous scattered bony tubercles. Dorsal fin commencing in advance of the upper eye and comprising sixty-one to seventy-two rays, the anal forty-five to fiftv-six. The coloration in life is admirably J - ** in keeping with the fish's surroundings, being variously speckled with different shades of brown which harmonise with the general tone of the sea-bed, but this characteristic departs with life, and fish seen exposed for sale are generally dark brown, with inconspicuous mottling. The Turbot spawns from April to August; its food consists largely of other fishes. Range: Essentially a southern fish, the Turbot occurs through- out the Mediterranean and Black Seas, and northward to the South of Scandinavia. Remarks: -This species is a " prime fish " of excellent quality, second only to the Sole in value and flavour. The greatest quantity marketed in this country comes from the Southern area of the North Sea, but the English Channel also supports a profitable fishery. The Turbot forming the ordinary stock-in-trade of the fishmonger are generally fish of large or medium size, which are cut and retailed in pieces suitable for boiling or frying. Small fish from ilb. to i^lbs., known as "Chicken Turbot," "Dover Turbot," are sometimes to be obtained at very moderate price, and are eminently suitable for frying or grilling Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and a
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