Turbot is a flatfish from the cold waters of the Canadian Arctic. These portions are wild caught by Inuit fishermen in Pangnirtung, on Baffin Island, Nunavut, many of whom harvest by hand through the ice in winter. First Fish, a Toronto non-profit, flash freezes the fish during the winter harvest, and within six hours in summer.
Thaw overnight in the fridge and use within three days. Turbot cooks gently, so bake, poach, steam or pan-fry it with butter and herbs for a simple, tender dinner at home.
