Turbot -

A large, fleshy, English salt-water flat-fish in season from January to March. It resembles our Chicken Halibut, but is rounder and lighter in appearance. The skin is of gelatinous character, dark and marked with bony spots on the upper part, and white below. The flesh is white and delicate, tending, however, to darker, and being considered more choice, under the upper skin. Some specimens reach thirty to forty pounds in weight. A limited quantity is annually imported.

What is called "American turbot" is generally Chicken Halibut.

Arround Turbot in The Grocer's Encyclopedia

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