4.70
- Kills
- 65
- +0 in the last 90 days
- Losses
- 33
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 85%
- ISK destroyed
- 9.96B
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 65
- Losses
- 33
- Danger Ratio
- 88%
- Final Blows
- 0
- Points
- 65
ISK
- Destroyed
- 9.96B
- Lost
- 1.75B
- Balance
- +8.20B
- ISK Efficiency
- 85%
Solo
- Solo Kills
- 0
- Solo Ratio
- 0%
- Avg Kills/Day
- —
Other
- NPC Losses
- 4
- NPC Loss Ratio
- 12%
- Activity
- Inactive
Damage Dealt410.5K
Damage Ratio · 73%
Damage Taken151.4K
Activity
What they fly, where they fight, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
In-game bio
Turbot fillet recipes:
Turbot is available all year round, but its scarcity combined with its unique, meaty texture and flavour makes it the pinnacle of fish cookery for many chefs. Turbot has been highly sought after for centuries; notable French gastronomes like Jean Anthelme Brillat-Savarin and Marie-Antoine Carême singled it out for special praise, with the latter calling turbot 'the prince of the seas'.
Turbot has a flavour similar to something like a Dover sole, but the texture is much firmer, more like halibut. As a result, it really is a chef's dream to cook with, and it stands up to flavours that might drown out more delicate fish.
The classic preparation would be to steam or poach turbot and accompany with a light sauce, such as parsley or hollandaise.
Turbot is available all year round, but its scarcity combined with its unique, meaty texture and flavour makes it the pinnacle of fish cookery for many chefs. Turbot has been highly sought after for centuries; notable French gastronomes like Jean Anthelme Brillat-Savarin and Marie-Antoine Carême singled it out for special praise, with the latter calling turbot 'the prince of the seas'.
Turbot has a flavour similar to something like a Dover sole, but the texture is much firmer, more like halibut. As a result, it really is a chef's dream to cook with, and it stands up to flavours that might drown out more delicate fish.
The classic preparation would be to steam or poach turbot and accompany with a light sauce, such as parsley or hollandaise.