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Что (кто) такое turbot - определение

SPECIES OF FISH

Scophthalmid; Psetta maxima; Scophthalmus maximus

Turbot

·noun The trigger fish.

II. Turbot ·noun The filefish;

- so called in Bermuda.

III. Turbot ·noun Any one of numerous species of flounders more or less related to the true turbots, as the American plaice, or summer flounder (see Flounder), the halibut, and the diamond flounder (Hypsopsetta guttulata) of California.

IV. Turbot ·noun 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.

turbot

(turbot)

Turbot are a type of edible flat fish that live in European seas.

N-VAR

•

Turbot is this fish eaten as food.

N-UNCOUNT

turbot

¦ noun (plural same or turbots) a flatfish of inshore waters, which has large bony tubercles on the body and is prized as food. [Scophthalmus maximus (Europe) and other species.]

Origin

ME: from OFr., of Scand. origin.

Википедия

Turbot

The turbot (Scophthalmus maximus) is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (S. maeoticus). True turbot are not found in the Northwest Atlantic; the "turbot" of that region, which was involved in the so-called "Turbot War" between Canada and Spain, is the Greenland halibut or Greenland turbot (Reinhardtius hippoglossoides).

https://en.wikipedia.org/wiki/Turbot

Примеры употребления для turbot

1. Terrific turbot Simon Courtauld You don’t often see a large turbot these days.

2. The winning dishes include smoked salmon with blinis, pan–fried turbot, roe venison and custard tart.

3. "For example, in one three–starred restaurant in Paris recently they were charging 70 for a slice of turbot.

4. However, Roger has promised to cook our harvest on site – turbot in a creamy sauce with freshly gathered truffle.

5. In the end, I just carried her around all night like an accessory, and ate my turbot with one hand.