Turbot(Karei) · South Korea

Turbot is farmed in sounthern Korea and it tastes better as it ages. It is mainly used for sashimi, steak and steamed dishes. Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached, steamed, or pan-fried.