Pre-Ordered Fresh Air-flown Line Caught‚Ķ | ūü¶ÜThe Bow Tie Duck Manila

Fresh Air-flown Line Caught Turbot from Brittany

A White Tablecloth Prize

The tur¬≠bot is an almost cir¬≠cu¬≠lar fish, stud¬≠ded with bumpy tuber¬≠cles. It is known for its snow-white meat and sub¬≠tle ocean fla¬≠vors, and the wild-caught type com¬≠mands a high price all over Europe.


Some¬≠times called the prince of the seas, tur¬≠bot is well liked for its large filet cuts‚ÄČ‚ÄĒ‚ÄČfour large serv¬≠ings per fish‚ÄČ‚ÄĒ‚ÄČwith a pale white flesh that comes apart in large, firm flakes when cooked. It is a meaty fish, the back fil¬≠lets more so than the bel¬≠ly area. It has a sub¬≠tle salty taste, unlike most salt¬≠wa¬≠ter fish, just enough that it requires lit¬≠tle to enhance its fla¬≠vor. It is a delight for chefs, as it retains most of its mois¬≠ture dur¬≠ing cooking.


Tur¬≠bot is a fish that can be pre¬≠pared whole, in steaks, or fil¬≠let¬≠ed. It is best cooked whole, so that the bones can impart added fla¬≠vor to the dish¬≠es. This fish can be baked, roast¬≠ed, pan-fried, braised, or placed on a spit and char¬≠broiled. When poached or grilled, it is gen¬≠er¬≠al¬≠ly paired with lob¬≠ster and sauced with hol¬≠landaise or mous¬≠se¬≠line. Tur¬≠bot steaks are deli¬≠cious when cooked in browned but¬≠ter and paired with c√©pes or capers.

Like most oth¬≠er fish, tur¬≠bot pairs well with white wines, par¬≠tic¬≠u¬≠lar¬≠ly a Bur¬≠gundy or very aro¬≠mat¬≠ic Rh√īne choice like Condrieu. 


Most known as a fine din¬≠ing fish or a spe¬≠cial occa¬≠sion selec¬≠tion at home, the tur¬≠bot has been pop¬≠u¬≠lar¬≠ized in such clas¬≠sics as Tolstoy‚Äôs Anna Karen¬≠i¬≠na. In the 17th cen¬≠tu¬≠ry, chefs even cre¬≠at¬≠ed a spe¬≠cial machine called the tur¬≠boti√®re, made espe¬≠cial¬≠ly to pre¬≠vent dam¬≠age from being done to the fish dur¬≠ing poach¬≠ing. How¬≠ev¬≠er, this prince¬≠ly fish is also known in Catholic cir¬≠cles as the ‚Äč‚ÄúKing of Lent‚ÄĚ, because its weight and size make it ide¬≠al for meals dur¬≠ing the sea¬≠son when meat con¬≠sump¬≠tion is frowned upon.


This prod¬≠uct is a Pre-Ordered Item at The Bow Tie Duck and will only be avail¬≠able while the pro¬≠duc¬≠er from over¬≠seas is able to sup¬≠ply and allow air-flown deliv¬≠ery. Should there be any deliv¬≠ery delay, deliv¬≠ery can¬≠cel¬≠la¬≠tion, ‚Äč‚Äúout of stock‚ÄĚ notice, or ‚Äč‚Äúout of sea¬≠son‚ÄĚ notice after pur¬≠chase, you will be con¬≠tact¬≠ed by our Sup¬≠port Team. You will receive a refund or prod¬≠uct replace¬≠ment, or you can choose a new deliv¬≠ery date for your item. In choos¬≠ing to place an order, you agree to the terms and have read that this par¬≠tic¬≠u¬≠lar prod¬≠uct is not on-hand. After a short wait, you will receive your orders fresh from the source.

Storage Instructions

For the best fla¬≠vor and qual¬≠i¬≠ty, fish should be pre¬≠pared for eat¬≠ing the same day it is brought home, but it can be stored for two to three days in a refrig¬≠er¬≠a¬≠tor at a cool 4¬įC. You can store fish fil¬≠lets in air¬≠tight bags in the freez¬≠er for up to a month. Cooked left¬≠overs should be cooled and refrig¬≠er¬≠at¬≠ed as soon as pos¬≠si¬≠ble and con¬≠sumed with¬≠in three days. 

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