Turbot (noun)

A type of flatfish that is prized for its delicate white flesh and is commonly used in cooking.

Origin:

From the old french word tourbout, which means 'a type of fish'.

Examples:

1. Turbot is considered a delicacy in many parts of the world and is often served in high-end restaurants.
2. Turbot is best cooked simply, with ingredients such as lemon and butter to enhance its natural flavor.
3. Turbot is a firm-fleshed fish that holds up well to cooking methods such as grilling and baking.
4. Turbot is a relatively uncommon fish, and its price reflects its scarcity and high demand.
5. Turbot is considered a sustainable seafood choice, with careful management of wild stocks and responsible aquaculture practices.