Turbot. Like Halibut, Turbot is a highly prized species (and often regarded as the best of the flat fish) with great flavour and firm, white flesh. It has an almost round shaped body, studded with bony tubercles on its dark side. Colour varies from light to dark brown, spotted with green or black and a white blind side.urbot ranges in size from 400g to 10kg. The texture is similar to Halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires very little to enhance the flavour. It’s also a chef’s dream, as it retains plenty of moisture during cooking, preventing it from drying out-making it ideal for functions.