pescaday

Species

Turbot

An almost circular flatfish with both eyes on the left side and stone-like bony knobs; a highly esteemed food fish.

Scophthalmus maximus

Turbot (Scophthalmus maximus) in side view

Photo: Hans Hillewaert, Wikimedia Commons, CC BY-SA 3.0, adjusted to 3:2

Spawning
In the North Sea area April to August (general guide, varies by region)
German Red List
not threatened
Typical method
Surf fishing
Top bait
Sand eel
Plan a day fishing for Turbot

How to recognise it

Easily confused with: Looks like its close relative the brill, which is oval and has smooth scales instead of bony knobs. Plaice, flounder and dab have their eyes on the right side.

How to catch it

Methods: Surf fishing, Drift fishing from a boat over sandy ground, Bottom fishing with fish strips

Baits: Sand eel, Fish strips, Ragworm, Small soft plastic fish

In summer during spawning, when the fish are in shallower water; over sand and gravel.

Habitat and food

European Atlantic coasts, the Mediterranean, North Sea and Baltic Sea, on sand and gravel at 20 to 70 m depth (Wikipedia); on sandy, rocky or mixed ground and rather common in brackish water (FishBase). Young turbot grow up in shallow coastal waters.

Mainly small bottom-living fish such as sand eels and gobies, fewer crustaceans and molluscs (Wikipedia, FishBase).

Size and age

On average 50 to 70 cm, more rarely up to 1 m and then over 20 kg (Wikipedia). FishBase: max. 100 cm (standard length), max. published weight 25.0 kg, max. reported age 25 years.

Protection and rules

Conservation status: German Red List (marine fish 2025): not threatened, previously on the early warning list (Vorwarnliste). HELCOM lists turbot as near threatened for the Baltic Sea as a whole, in the German part of the Baltic it is considered not threatened. IUCN: not threatened (Least Concern, 2020).

Turbot: closed season and minimum size by German state

From the official state fisheries regulations, retrieved 2026-10-11. All rules by state

Check the rules

Closed seasons and minimum sizes are set by each German state and can be stricter for single waters. All rules by state, with the legal source

In the kitchen

Firm, white and highly prized flesh; steamed, pan-fried, boiled or baked (FishBase).

Sources (5)

Last checked 2026-10-13. Found a mistake? Write to [email protected].

Know more?

Additions, photos of your catches or a mistake in the text: write to us and we will gladly credit you as a helper.

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