• WordNet 3.6
    • n turbot a large brownish European flatfish
    • n turbot flesh of a large European flatfish
    • ***
Webster's Revised Unabridged Dictionary
  • Interesting fact: The turbot fish lays approximately 14 million eggs during its lifetime.
    • n Turbot (Zoöl) A large European flounder (Rhombus maximus) highly esteemed as a food fish. It often weighs from thirty to forty pounds. Its color on the upper side is brownish with small roundish tubercles scattered over the surface. The lower, or blind, side is white. Called also bannock fluke.
    • ***
Century Dictionary and Cyclopedia
    • n turbot A New Zealand fish, Ammotretis guntheri. Also called lemon-sole or yellowbelly.
    • n turbot One of the larger flatfishes, Psetta maxima (formerly Rhombus maximus), belonging to the family Pleuronectidæ. With the exception of the halibut, the turbot is the largest flatfish of European waters, attaining a weight of from 30 to 40 pounds. It is white on the lower or blind side; the colored upper side is of variegated dark-brownish shades, and the fins are much spotted. It is very highly esteemed as a food-fish. Also called bannock-fluke.
    • n turbot In the United States, one of several large flounders more or less resembling the above, as Bothus maculatus, the sand-flounder or window-pane of the Atlantic coast, more fully called spotted turbot, and Hypopsetta guttulata, the diamond flounder of California.
    • n turbot The file-fish.
    • n turbot The trigger-fish.
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Chambers's Twentieth Century Dictionary
    • n Turbot tur′bot a highly esteemed food-fish of the genus Rhombus and family Pleuronectidæ or Flat-fishes, abundant in the North Sea.
    • ***


  • John Ruskin
    “How long most people would look at the best book before they would give the price of a large turbot for it?”


Webster's Revised Unabridged Dictionary
[F.; -- probably so named from its shape, and from L. turbo, a top, a whirl
Chambers's Twentieth Century Dictionary
O. Fr., turbot, prob. formed from L. turbo, a spinning-top.


In literature:

Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice.
"How to Cook Fish" by Olive Green
Finest turbot I ever ate!
"Henrietta Temple A Love Story" by Benjamin Disraeli
They're not like turbot and soles.
"Rob Harlow's Adventures" by George Manville Fenn
Turbot are also caught.
"For Name and Fame" by G. A. Henty
The soles, fresh herrings, turbot, perch, are all the best people in the world.
"Diderot and the Encyclopædists" by John Morley
Foremost among these is the turbot; a fish held in high honour since the time of the Roman emperors.
"Punch, or the London Charivari, Vol. 146, April 15, 1914" by Various
We used to eat them, and they were considered like a fat turbot.
"Old Jack" by W.H.G. Kingston
Their salmon is not equal to ours, and they have no turbot.
"Diary in America, Series Two" by Frederick Marryat (AKA Captain Marryat)
Another slice of that turbot, please.
"The Lively Poll" by R.M. Ballantyne
I got turbot for Uncle Alfred.
"Moor Fires" by E. H. (Emily Hilda) Young

In poetry:

Come, John, Jane, and Susan, the soup take away,
And bring in the turbot, the sheep's head and bass;
And have you got lobster and salad to-day?
And see that the celery's all right in the glass.
"Mrs. Merdle Ordereth The Second Course" by Horatio Alger Jr

In news:

Chef Enzo Febbraro prepares turbot tableside at Allegro in the Wynn.
Chef Christain Testa puts finishing touches on turbot.
Sometimes, we're in the mood for something delicate, turbot steamed in lemon leaves perhaps, or thinly sliced East Coast fluke in a nage of verbena and freshly picked chervil.