[7] Another possible origin of the Old French word is from Old Swedish törnbut, from törn 'thorn' + -but 'stump, butt, flatfish', which may also be a reference to its shape (compare native English halibut).

The European turbot has an asymmetric disk-shaped body, and has been known to grow up to one metre (40 inches) long and 25 kilograms (55 pounds) in weight.

[4][9] Turbot is highly prized as a food fish for its delicate flavour, and is also known as brat, breet, britt, or butt.

Turbot are farmed in Bulgaria, Canada, France, Spain, Portugal, Romania, Turkey, Chile, Norway, and China.

Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached, steamed, or pan-fried.