Turbot: meaning, definitions and examples
๐
turbot
[ หtษหrbษt ]
type of fish
Turbot is a species of flatfish that is found in marine and brackish waters. It is known for its diamond-shaped body and can weigh up to 30 kilograms. Turbot is highly regarded as a delicacy in various culinary traditions, particularly in Europe. Its firm, white meat is prized for its flavor and texture, making it a popular choice among chefs. This fish is typically found on sandy or muddy sea floors, and is often caught using nets or line fishing.
Synonyms
Examples of usage
- The chef prepared a delicious turbot with lemon butter sauce.
- I ordered turbot for dinner at the seafood restaurant.
- He caught a large turbot while fishing off the coast.
- Turbot is often served with seasonal vegetables and herbs.
Translations
Translations of the word "turbot" in other languages:
๐ต๐น turbot
๐ฎ๐ณ เคเคฐเฅเคฌเฅเค
๐ฉ๐ช Scholle
๐ฎ๐ฉ turbot
๐บ๐ฆ ัััะฑะพั
๐ต๐ฑ turbut
๐ฏ๐ต ใฟใผใใใ
๐ซ๐ท turbot
๐ช๐ธ turbot
๐น๐ท turbot
๐ฐ๐ท ํฐ๋ด
๐ธ๐ฆ ุชูุฑุจูุช
๐จ๐ฟ turbot
๐ธ๐ฐ turbot
๐จ๐ณ ๆฏ็ฎ้ฑผ
๐ธ๐ฎ turbot
๐ฎ๐ธ turbot
๐ฐ๐ฟ ัััะฑะพั
๐ฌ๐ช แขแฃแ แแแขแ
๐ฆ๐ฟ turbot
๐ฒ๐ฝ turbot
Etymology
The word 'turbot' comes from the Old French term 'turbut', which itself is derived from the Late Latin 'turbutus'. The Latin term likely originates from the Gaulish word related to fish. Turbot has been known to be a popular fish in European cuisine since the Middle Ages, particularly among the noble classes. Over time, it has become associated with fine dining and gourmet cooking. The fish is particularly noted in French and British cooking traditions for its delicate flavor and ability to absorb accompanying sauces. Today, turbot remains a favored choice in upscale seafood restaurants and is often featured in culinary competitions.