The point of these observations is to show that up to 1972 no one had reared turbot eggs from the eggs to the flat fish stage in captivity.
The turbot has already been mentioned.
They are, as we all know, sole, plaice, turbot, halibut, hake and haddock, to name only a few.
We all like sole, turbot, halibut and so on, but these are luxuries and not part of the ordinary diet of our population.
At the moment only about 1,000 tons a year of turbot are produced and therefore there is scope for producing this fish.
He says that turbot are more robust than sole, that halibut are also more robust than sole, and are more easily developed.
One thinks of the products of other primary producers and of fillet steak, for example, and even in fishing one thinks of halibut and turbot.
There were hardly any soles available, and no nice turbot or halibut.
