a large, flatfish found in Atlantic and Mediterranean waters, prized as a delicacy for its delicate white flesh.
From Old French 'turbout,' possibly from Latin 'turbo' (spinning top), either from its spinning motion or round shape. It's been a luxury food since medieval times.
Turbot was so prized in medieval Europe that it was a status symbol—only the rich could afford it. In fact, the 18th-century philosopher Leibniz wrote that he'd rather be a turbot than a peasant if the turbot could read!
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