Turbot (Caught at sea)
Psetta maxima
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Sustainability rating
info
Biology
Turbot belongs to a small family of left-eyed flatfish (both eyes on the left of the body), known collectively as the Scophthalmidae. This family of fish is confined to the north Atlantic basin and includes megrim and brill. Turbot becomes sexually mature at an age of 3-5 years and in most parts of its range spawns in April to August, females each producing up to 10-15 million eggs. Turbot is one of the fastest growing flatfish, with females growing faster than males, in the North Sea reaching a length of around 30 cm (males) and 35 cm (females) in about 3 years. In the Baltic Sea growth is slower, and the males become sexually mature at a length of 15 cm, the females at 20 cm. By 10 years of age growth rates have reduced to 1-2 cm per year for females and less than 1 cm per year for males. Consequently, females are larger than males at any given age. Turbot can attain a length of 1m and a weight of 25 kg. Maximum reported age 25 years. For some reason males are generally more abundant than females. Turbot is distributed from Iceland, down the coast of western Europe and into the Mediterranean. Turbot are typically found at a depth range of 10 to 70 m, on sandy, rocky or mixed bottoms. It is one of the few marine fish species that inhabits brackish waters. Turbot appears to be a rather sedentary species, although some adult migration may occur.
Stock information
Criterion score: 0.5
info
Management
Criterion score: 0.75
info
Capture Information
Criterion score: 0.5
info
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
| Score |
Descriptor |
| 0 |
Stock under fished and harvested within sustainable limits |
| 0.25 |
Stock fully fished and harvested within sustainable limits |
| 0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
| 0.75 |
Stock and fishing level or stock at increased risk |
| 1 |
Stock outside biological and/or safe fishing limits |
Management
| Score |
Descriptor |
| 0 |
Well-managed |
| 0.25 |
Management requires some improvement |
| 0.5 |
Partly effective management |
| 0.75 |
Poorly managed and requires considerable improvement |
| 1 |
No relevant or effective management measures in place |
Capture method and ecological effects
| Score |
Impact |
| 0 |
Very low impact |
| 0.25 |
Low impact |
| 0.5 |
Some or moderate impact |
| 0.75 |
High impact |
| 1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Cornwall Good Seafood Guide
