A turbot, which is quickly replacing branzino as chefs’ go-to whole-fish preparation. The question is: Why? Photo: Marcus McDonald A turbot, which is quickly replacing branzino as chefs’ go-to ...
It has long been said that there are plenty of fish in the sea. But if you’re having dinner in the United States, that adage only recently began to apply to turbot. The flat white fish—whose most ...
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