turbot

IPA/ˈtɜːbət/
KK[tˈɚbˌʌt]IPA/ˈtɜːrbət/

turbot — noun

  • turbotsingular
  • turbotsplural

1. a large flat sea fish found near European coasts, known for having both eyes on

1.nounC1
Definition

a large flat sea fish found near European coasts, known for having both eyes on one side of its body and for being eaten.

Example

The chef showed Asher a live turbot resting on the tank floor.

live turbot in a seafood tank

Fishermen near Brittany sometimes catch turbot close to the rocky shore.

Common collocations
  • live turbot
  • wild turbot
  • farmed turbot
  • catch turbot
Synonyms
  • flatfish

    a broader category name that includes turbot and many similar fish

  • sole

    another edible flatfish, usually smaller and more delicate than turbot

Usage Note

Usually countable when you mean the living fish. This sense is used for the animal itself, especially in fishing, farming, and aquarium contexts.

2. the meat of a turbot when it is cooked or served as a dish.

2.nounC1
Definition

the meat of a turbot when it is cooked or served as a dish.

Example

For dinner, Nellie ordered turbot with potatoes and brown butter.

order turbot as a restaurant dish

The waiter lifted the lid so we could smell the baked turbot.

baked turbot served at the table

Common collocations
  • baked turbot
  • fresh turbot
  • whole turbot
  • serve turbot
  • turbot fillet
Synonyms
  • white fish

    a broad cooking term for pale, mild fish flesh rather than one species

  • sole

    another flatfish often served in similar dishes, though usually lighter and thinner

Usage Note

Usually uncountable when talking about what is on the plate. In menus and recipes, it often appears after cooking words such as baked, grilled, or roasted.

Common Mistakes

We ate a live turbot for lunch.
We ate turbot for lunch.
when talking about food, turbot means the fish as meat after cooking, not a living animal.

Synonym discussion

Sense: noun/2

These words all refer to flatfish that people eat, but they suggest different things on a menu. Sole is usually smaller, thinner, and milder, so it often appears in simpler dishes. Halibut is much thicker and firmer, and cooks often treat it more like a large steak of fish. Brill is the closest match to turbot because it is another broad flatfish with similar shape and cooking uses, but turbot is often seen as richer and more expensive. If a recipe or restaurant wants to suggest a special, elegant fish course, turbot fits better than the others.

sole ↗halibutbrill ↗

Common collocations

Nouns

  • turbot farm
  • turbot dish

Phrases

  • piece of turbot
  • whole turbot

Etymology

FrenchEnglish

English borrowed turbot from French, which used a similar word for this flat sea fish. The name has been in English for centuries and has long referred both to the animal itself and to its meat when served as food.

First known use

14th century

14th century, in the meaning defined at sense 1