Fresh Turbot
Fresh turbot is whole fish that is sold in a fresh or chilled state. It is a primary raw seafood product with high perishability.
Prices, specifications and international trade for fresh turbot under HS 030224.
Fresh Turbot Price
Published reference · Jun 1, 2026
Fresh turbot is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
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Portugal led reported fresh turbot exports in 2025, at $53.2M.
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Fresh turbot grading factors include Appearance and skin sheen, Eye clarity and shape, and Gill colour and odour.
Grading Factors
Quality assessment for fresh turbot considers Appearance and skin sheen, Eye clarity and shape, and Gill colour and odour.
- Appearance and skin sheen
A bright, moist skin with a natural sheen indicates freshness and careful handling; dull or dry skin suggests age or poor storage.
- Eye clarity and shape
Clear, bulging eyes are a sign of recent catch; sunken or cloudy eyes indicate deterioration and reduced shelf life.
- Gill colour and odour
Bright red, clean gills with a mild sea scent confirm freshness; brown or slimy gills with off-odours signal spoilage.
- Flesh firmness
The flesh should spring back when pressed; soft or gaping flesh indicates enzymatic breakdown and lower quality.
- Size and weight
Larger turbot are often preferred for portioning and presentation, but size must be consistent with the buyer's menu or retail needs.
Common Defects
Recorded defects for fresh turbot include Gaping flesh, Discoloured skin, and Off-odour.
- Gaping flesh
Separation of the muscle fibres creates splits or holes, often from rough handling or poor chilling, reducing visual appeal and texture.
- Discoloured skin
Yellowing or bruising on the skin can result from stress or mishandling, affecting appearance and perceived freshness.
- Off-odour
Ammonia-like or sour smells develop as bacteria break down the flesh, indicating the fish is no longer fresh.
Fresh Turbot Facts and HS Code
Fresh turbot belongs to seafood within protein and dairy. Its customs classification covers HS 030224.
Fresh Turbot HS Code
| Also known as | turbot, common turbot |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030224 |
| HS6 description | Fish; fresh or chilled, turbots (Psetta maxima, Scophthalmidae), excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0302.91 to 0302.99 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Fresh turbot storage guidance: Store fresh turbot at temperatures just above freezing, typically on ice or in a refrigerated environment, to slow bacterial growth and enzymatic degradation. Maintain high humidity and avoid temperature fluctuations to preserve texture and prevent dehydration.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store fresh turbot at temperatures just above freezing, typically on ice or in a refrigerated environment, to slow bacterial growth and enzymatic degradation. Maintain high humidity and avoid temperature fluctuations to preserve texture and prevent dehydration. |
| Production methods | Wild capture, Aquaculture |
| Processing steps |
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Packaging
Typical fresh turbot packaging includes Expanded polystyrene (EPS) boxes with ice and Vacuum-sealed pouches.
- Expanded polystyrene (EPS) boxes with ice
Common for wholesale distribution, these insulated boxes keep the fish chilled and protect it during transport.
- Vacuum-sealed pouches
Used for portioned or filleted turbot, this packaging extends shelf life by removing air and reducing oxidation.
Uses & Risks
Fresh turbot is used in Whole grilled turbot, Turbot fillets, and Turbot en papillote.
End Uses
- Whole grilled turbot
The fish is seasoned and grilled whole, often with herbs and lemon, to showcase its firm, flaky flesh and delicate flavour.
- Turbot fillets
Fillets are cut from the bone and pan-seared or baked, offering a versatile, boneless portion for fine dining.
- Turbot en papillote
The fish is baked in parchment or foil with aromatics, steaming in its own juices for a moist, flavourful dish.
- Turbot ceviche or tartare
When extremely fresh, the flesh is used raw in citrus-marinated preparations, highlighting its sweet, clean taste.
Uses and Related Commodities
| Downstream industries | Fine dining restaurants, Fishmongers and seafood retailers, Hotel and catering services, Specialty food distributors |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Histamine formation Food safetyHigh If turbot is not kept chilled continuously, bacteria can convert histidine to histamine, causing scombroid poisoning. | Maintain the cold chain from catch to delivery, and reject fish that has been temperature abused. |
Temperature abuse during transport LogisticsHigh Insufficient ice or refrigeration during shipping can raise the fish's temperature, accelerating spoilage and reducing shelf life. | Use insulated packaging with sufficient ice, monitor temperature during transit, and expedite delivery. |
Overfishing of wild stocks SustainabilityMedium Wild turbot populations can be overexploited, leading to supply fluctuations and ecological concerns. | Source from certified sustainable fisheries or aquaculture operations with responsible practices. |
Fresh Turbot Questions
- What exactly is classified as fresh turbot?
- Fresh turbot refers to whole fish of the species Psetta maxima (family Scophthalmidae) that are fresh or chilled, excluding fillets, fish meat of subheading 0304, and edible fish offal.
- How should fresh turbot be stored to maintain quality?
- Keep the fish chilled at temperatures close to 0 °C (32 °F) and maintain the cold chain from harvest through transport and storage. Avoid temperature fluctuations and keep the product in a clean, well‑ventilated environment.
- What are common uses for fresh turbot in culinary applications?
- Fresh turbot is prized for its firm, white flesh and is commonly prepared whole by grilling, baking, or poaching. It is also used for filleting in high‑end restaurants.