DRY AGED TURBOT PER KG

Turbot aged whole at roughly 3kg per fish, firming the prized white flesh and concentrating its sweet, delicate flavor. Aging yields a cleaner, less watery slice. Serving suggestions: • Slice thin for sashimi or carpaccio to highlight sweetness • Pan-roast a fillet on the bone and rest before serving • Kombu-cure briefly, then plate as nigiri

• Origin—
• Format1 kg
• Lead timeAged to order · 7–14 days
• PaymentBank transfer or secure link
• ShippingCold-packed, tracked, EU-wide