Calvisius Ars Italica Sevruga Royal (Acipenser stellatus star sturgeon) Caviar
Delicate, Pure, and Refreshing.
PHP 10,535.00
Fresh Line Caught Turbot from Spain
A White Tablecloth Prize
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
A highly prized catch in most of Europe, regarded as the best-tasting of all flatfish.
Fresh Line Caught Turbot from Spain
A White Tablecloth Prize
A highly prized catch in most of Europe, regarded as the best-tasting of all flatfish.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Sometimes called the prince of the seas, turbot is well liked for its large filet cuts—four large servings per fish—with a pale white flesh that comes apart in large, firm flakes when cooked. It is a meaty fish, the back fillets more so than the belly area. It has a subtle salty taste, unlike most saltwater fish, just enough that it requires little to enhance its flavor. It is a delight for chefs, as it retains most of its moisture during cooking.
Preparation Or Pairings
Turbot is a fish that can be prepared whole, in steaks, or filleted. It is best cooked whole, so that the bones can impart added flavor to the dishes. This fish can be baked, roasted, pan-fried, braised, or placed on a spit and charbroiled. When poached or grilled, it is generally paired with lobster and sauced with hollandaise or mousseline. Turbot steaks are delicious when cooked in browned butter and paired with cépes or capers.
Like most other fish, turbot pairs well with white wines, particularly a Burgundy or very aromatic Rhône choice like Condrieu.
A Luxury Fish—and Priestly Favorite
Most known as a fine dining fish or a special occasion selection at home, the turbot has been popularized in such classics as Tolstoy’s Anna Karenina. In the 17th century, chefs even created a special machine called the turbotière, made especially to prevent damage from being done to the fish during poaching. However, this princely fish is also known in Catholic circles as the “King of Lent”, because its weight and size make it ideal for meals during the season when meat consumption is frowned upon.
Disclaimer On Availability Of Pre-ordered Items
This product is a Pre-Ordered Item at The Bow Tie Duck and will only be available while the producer from overseas is able to supply and allow air-flown delivery. Should there be any delivery delay, delivery cancellation, “out of stock” notice, or “out of season” notice after purchase, you will be contacted by our Support Team. You will receive a refund or product replacement, or you can choose a new delivery date for your item. In choosing to place an order, you agree to the terms and have read that this particular product is not on-hand. After a short wait, you will receive your orders fresh from the source.
Storage Instructions
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
Sometimes called the prince of the seas, turbot is well liked for its large filet cuts—four large servings per fish—with a pale white flesh that comes apart in large, firm flakes when cooked. It is a meaty fish, the back fillets more so than the belly area. It has a subtle salty taste, unlike most saltwater fish, just enough that it requires little to enhance its flavor. It is a delight for chefs, as it retains most of its moisture during cooking.
Turbot is a fish that can be prepared whole, in steaks, or filleted. It is best cooked whole, so that the bones can impart added flavor to the dishes. This fish can be baked, roasted, pan-fried, braised, or placed on a spit and charbroiled. When poached or grilled, it is generally paired with lobster and sauced with hollandaise or mousseline. Turbot steaks are delicious when cooked in browned butter and paired with cépes or capers.
Like most other fish, turbot pairs well with white wines, particularly a Burgundy or very aromatic Rhône choice like Condrieu.
Most known as a fine dining fish or a special occasion selection at home, the turbot has been popularized in such classics as Tolstoy’s Anna Karenina. In the 17th century, chefs even created a special machine called the turbotière, made especially to prevent damage from being done to the fish during poaching. However, this princely fish is also known in Catholic circles as the “King of Lent”, because its weight and size make it ideal for meals during the season when meat consumption is frowned upon.
This product is a Pre-Ordered Item at The Bow Tie Duck and will only be available while the producer from overseas is able to supply and allow air-flown delivery. Should there be any delivery delay, delivery cancellation, “out of stock” notice, or “out of season” notice after purchase, you will be contacted by our Support Team. You will receive a refund or product replacement, or you can choose a new delivery date for your item. In choosing to place an order, you agree to the terms and have read that this particular product is not on-hand. After a short wait, you will receive your orders fresh from the source.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.
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