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turbot
Psetta maxima
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Pleuronectiformes
Family: Scophthalmidae
Genus: Psetta
Species: P. maxima

The turbot is a species of flatfish in the family Scophthalmidae. It is native to marine or brackish waters of the North Atlantic, Black Sea, Baltic Sea and the Mediterranean Sea.

Contents

Etymology

The word comes from the Old Swedish törnbut (meaning thorn butt or stump) and was adopted into English and French at about the same time, around the 13th century.[1] Early reference to the Turbot can be found in a satirical poem by Juvenal, a Roman poet in late 1st century and early 2nd century A.D., suggesting this fish was a delicacy in the Roman empire.

Turbot is pronounced /ˈtɜrbɨt/, TER-bət. It is occasionally mispronounced /ˈtɜrboʊ/, TER-boe. This is likely a back-formation based on French words ending in -ot (the French pronunciation of "turbot" is [tyʁbo]).

Description

The turbot (Psetta maxima) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic. The European turbot has an asymmetrical disk-shaped body, and may attain sizes of 30 to 40 pounds (approx. 15 to 17 kilograms).[citation needed]

Fisheries

Turbot is highly prized as a food fish for its delicate flavour, and is also known as breet, britt or butt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in France, Spain, Turkey, Chile, Norway and China. [2] Turbot has a bright white flesh that retains its appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan-fried.

See also

External links

References

  1. ^ Concise Oxford Dictionary, London: OUP, 1964
  2. ^ Psetta Maxima Seafood Portal
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1911 encyclopedia

Up to date as of January 14, 2010
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From LoveToKnow 1911

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Simple English

Turbot
File:Psetta
Psetta maxima
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Pleuronectiformes
Family: Scophthalmidae

Turbot are a large type of flatfish. People want them for their meat. When caught, professional fishermen often make a small cuts through the bone near the tailfin. This lets the blood out and keeps the meat white. Storing the Turbot upside down also helps in keeping the underside of the fish white.


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