The turbot Fish (Scophthalmus maximus) is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish.^[rx] Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (S. maeoticus).^[rx] True turbot is not found in the Northwest Atlantic; the “turbot” of that region, which was involved in the so-called “Turbot War” between Canada and Spain, is the Greenland halibut or Greenland turbot (Reinhardtius hippoglossoides).^[rx]

 

Brett, Britt, Butt, Turbot, Brat, European turbot, and True turbot are the common names used to refer to the species of flatfish within the family Scophthalmidae. The term was derived from the Old French tourbout which is a derivative of the Latin word turbo. They are usually found in muddy and sandy seabeds. It is also regarded as left sided flatfish which have both eyes on the left side of the head. The body and head are mottled with various tubercles or bony knobs. The body is asymmetrical disk-shaped or circular measuring about 100 cm (39 inches) long and 25 kg (55 lb) in weight. The color of the skin ranges from gray-brown, light brown which is marked with dark color. It has bright white flesh and scaleless skin. When cooked, it provides subtle or refined flavor with a delicate and mild taste. They feed on small fish, prawns, and crustaceans. The spawning takes place from April to August. The female lays about 10 to 15 million eggs about 0.9-1.2 mm in size.

History

It is native to brackish or marine waters of the Baltic Sea, North Atlantic, and the Mediterranean Sea. For two thousand years, Turbot is marked high in Europe. In the 18th century, it was sold in Billingsgate Market in London.  In the 19th century, the price varied from week to week due to instability in quantity.

Proximity	Amount	% DV
Water	112.02 g	N/D
Energy	194 Kcal	N/D
Energy	811 kJ	N/D
Protein	32.72 g	65.44%
Total Fat (lipid)	6.01 g	17.17%
Ash	4.28 g	N/D

Minerals	Amount	% DV
Calcium, Ca	37 mg	3.70%
Iron, Fe	0.73 mg	9.13%
Magnesium, Mg	103 mg	24.52%
Phosphorus, P	262 mg	37.43%
Potassium, K	485 mg	10.32%
Sodium, Na	305 mg	20.33%
Zinc, Zn	0.45 mg	4.09%
Copper, Cu	0.075 mg	8.33%
Manganese, Mn	0.035 mg	1.52%
Selenium, Se	74.4 µg	135.27%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.121 mg	10.08%
Vitamin B2 (Riboflavin)	0.154 mg	11.85%
Vitamin B3 (Niacin)	4.26 mg	26.63%
Vitamin B5 (Pantothenic acid)	1.046 mg	20.92%
Vitamin B6 (Pyridoxine)	0.385 mg	29.62%
Vitamin B9 (Folate)	14 µg	3.50%
Folic Acid	0 µg	N/D
Folate, food	14 µg	N/D
Folate, DEF	14 µg	N/D
Vitamin B-12 (Cobalamine)	4.04 µg	168.33%
Vitamin C (Ascorbic acid)	2.7 mg	3.00%
Fat-soluble Vitamins
Vitamin A, RAE	19 µg	2.71%
Vitamin A, IU	64 IU	N/D
Retinol	19 µg	N/D

Lipids	Amount	% DV
Cholesterol	99 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.366 g	83.18%
Threonine	1.434 g	81.48%
Isoleucine	1.507 g	90.13%
Leucine	2.658 g	71.92%
Lysine	3.005 g	89.86%
Methionine	0.968 g	N/D
Cystine	0.351 g	N/D
Phenylalanine	1.277 g	N/D
Tyrosine	1.105 g	N/D
Valine	1.685 g	79.78%
Arginine	1.957 g	N/D
Histidine	0.964 g	78.25%
Alanine	1.978 g	N/D
Aspartic acid	3.35 g	N/D
Glutamic acid	4.884 g	N/D
Glycine	1.571 g	N/D
Proline	1.158 g	N/D
Serine	1.336 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Turbot fish

Turbot is loaded with Vitamin B3, protein, and Vitamin B12. It is also loaded with minerals such as magnesium, selenium, and phosphorus which assist in the functions of the immune system, maintenance of strong teeth, bones and supports metabolism. The daily intake of fish in moderate amounts helps to perceive the numerous health benefits whereas the excessive intake could reverse the health effects.

1. Heart health

In the Arctic, people have low chances of suffering from heart ailments as seafood has a low content of saturated fat and high content of omega-3. It prevents heart health from various diseases and lowers the cholesterol in the blood. The study shows that a high intake of fish lowers the chances of heart problems by half.

2. Clears vessels

The intake of fish promotes circulation and lowers the chances of thrombosis. Seafood has DHA and EPA omega 3 oils that prevent the production of eicosanoids which is a hormone that could result in inflammation and blood clots.

3. Joint health

The addition of fish to the diet eases the rheumatoid arthritis symptoms that could swell up the joints. The research shows that omega-3 fat is associated with osteoarthritis so the intake of seafood helps to prevent from getting this disease.

4. Eye health

Fish consumption assists in having healthy and bright eyes. The study shows that Omega-3 fatty acids prevent eyesight from macular degeneration which is a condition that degenerates the retina and eyesight becomes blurred. Fish as well as shellfish has retinol that enhances night vision as it is the form of Vitamin A.

5. Presence of nutrients

Seafood has various nutrients such as zinc, selenium, iodine, and potassium which are essential for the thyroid gland and prevention of cancer. Shellfish and fish are great sources of Vitamins such as Vitamin D and A.

6. Lung health

The study shows that shellfish and fish assist lung health. It provides relief from asthma symptoms in children. The high intake of fish strengthens the lungs.

7. Skin health

Omega-3 prevents the harmful effects of UV rays on the skin. The high intake of fish assists the symptoms of skin problems such as psoriasis and eczema. Fish has a high content of protein which is essential for collagen to make the skin flexible and firm.

8. Lowers inflammation

The evidence shows that fish oil prevents ulcerative colitis and Crohn’s disease which are considered to be inflammatory bowel disease. The evidence shows that Omega-3 slows down inflammatory bowel diseases.

9. Brain functions

The brain is made up of 60% omega-3 fat. The research shows that a high intake of seafood prevents the chances of memory problems and dementia. Seafood has Omega-3 fat which is associated to improve reading skills, concentration, ADHD, and behavior.

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How to Eat         

• Mostly it is poached, baked, pan-fried or steamed.
• It could be cooked whole or filleted.
• The cubed flesh is used to make kebabs.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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