Domestic Encyclopædia (1802)/Turbot

TURBOT, or Pleuronectes maximus, L. is a large fish of a remarkable form, nearly square; the upper part of its body being ash-coloured, with numerous black spots of different sizes: the belly is white; the skin wrinkled, without scales; and furnished with small, short spines, irregularly disposed.

Turbots grow to a very considerable size, commonly weighing from 20 to 30lbs.: they are chiefly taken off the north coasts of England, Scotland, and Ireland; though one of the best known stations for the Turbot-fishery, is that on the Dogger-bank.—These fish generally associate in deep water, and are mostly drawn up by hooks and lines. The bait, usually employed, consists of small pieces of fresh herring, the lesser lamprey, haddock, or similar portions of fresh bullock's liver.—The turbot-fishery commences early in Lent; and, if conctuded with skill and regularity, it furnishes employment to a great number of persons, who, in a productive season, run into harbour twice a week, to deliver their cargoes.

As an article of food, the flesh of the turbot, though firm, is tender, abounding with rich gelatinous nutriment: it is farther improved, by suspending the fish in the open air tor 24 or 48 hours in the winter, before it is cooked.