Turbot

Nicknamed the "prince of the seas," turbot possesses flesh of rare density and firmness, as well as highly gelatinous bones. These bones are crucial: great gastronomy demands cooking turbot whole, on the bone (often roasted or braised). The heat liquefies the bone gelatin, which then lubricates and enriches the flesh from the inside, offering a prodigious pearlescent texture. Filleting is only performed at the last moment, tableside.