The Turbot is the undisputed king of flatfish in the Mediterranean, and it is distinguished by the almost circular shape of its body. It belongs to the Scophthalmidae family and is characterised as a left-eyed flatfish. This means that during its metamorphosis, the right eye moves to the left side of the head. The most defining feature that separates it from all other flatfish is the complete lack of scales. Instead, the upper side of its body is covered with hard, bony tubercles that resemble small stones and make its skin rough to the touch.

It is often confused with the Brill but the differences are clear. The Brill has an oval, rhomboid body, regular scales, and smooth skin, lacking the bony protrusions of the Turbot. It also differs from the Common Sole, which is elongated and right-eyed with eyes located on the right side of the head.

This species lives exclusively on the seabed and loves to be camouflaged. It prefers sandy, muddy, or mixed seabeds with gravel, where it can bury itself slightly and become one with the environment. It is usually found at depths ranging from 10 to 80 metres, although it can descend deeper. It has a high tolerance for low salinity, which is why it is often found in brackish waters and river estuaries.

Despite its sluggish appearance, the fish is a fast and voracious ambush predator. It has a very large mouth with sharp teeth and feeds mainly on other benthic fish, such as gobies and sand eels, as well as small soles, along with large crustaceans and cephalopods. It hunts primarily by sight and attacks with lightning speed when prey passes nearby.

Breeding in the Mediterranean takes place earlier than in the Atlantic, occurring mainly from late winter to spring, between February and April. The females move to deeper waters to spawn millions of microscopic pelagic eggs that float in the water.

It is considered one of the most luxurious and expensive fish in the global market. It is caught professionally using specialised gillnets and longlines, and is also frequently captured by bottom trawlers. Due to its high commercial value and the decline of wild populations its aquaculture has developed significantly especially in Spain and France. The meat is famous for its firm texture, whiteness, and rich flavour, while the gelatinous parts around the fins are considered a fine delicacy.

According to the International Union for Conservation of Nature, Turbot populations in Europe are under pressure and are classified as Near Threatened in some areas due to overfishing. Scientific studies have shown that fish eyes can move independently of one another, allowing them to scan the environment while remaining motionless. Furthermore, research on its physiology showed that it lacks a swim bladder, which makes it heavier than water and helps it remain stable on the seabed without effort.