Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Boiled Salt Turbot

Makes 4 servings


  • 2 lbs salt turbot (trimmed and cleaned)
  • 8 med potatoes (half-jackets)
  • 1 sm rutabaga (sliced)
  • 1 med onion (sliced)


Soak salt turbot in cold water overnight (approx 6-8 hours).  Drain and replace with cold water.

In a med-size pot, bring turbot to a slow boil and simmer for 30 minutes.  Drain, replace with cold water and bring to a boil. Add turnip and simmer for 10 minutes. Add potatoes and cook until tender (approx 20-30 minutes). Drain and let stand for 2-3 minutes. Serve as main dish with sliced raw onion and a good cup of steeped tea with a fresh slice of homemade bread and molasses.


  • Ensure water is two inches above fish prior to boiling
  • If fish is still too salty change water prior to adding vegetables

dose of salts– a laxative


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