Available all year in fillets, steaks and to buy whole. If the flesh has a hint of blue the fish is stale. Good poached or grilled with a simple parsley or hollandaise sauce. Turbot kettles are used to cook whole fish. Halibut is available all year.
Young halibut is the best, but steaks, fillets and cutlets are all available from larger fish.
Loses texture if frozen. Good rich sauces for this fish include hollandaise, parsley and lobster. Plaice Recognisable by the orange spots on its upper side, plaice has soft flesh and a delicate flavour. Available to buy whole or in fillets all year round. Good coated in egg and breadcrumbs and grilled or fried in batter like the chip-shop mainstay.