THE PIRATES Co., Ltd.

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.

Olive Flounder, a high-quality food ingredient and famous whitefish widely used in Korean and Japanese cuisine.
This is great for sushi, sashimi or grilling.
Taste / Texutre: Hard flesh, Chewy
It can be distributed as live, fresh, frozen, fillet state and etc.,
and products processed into fillets can also be supplied.
For fresh olive flounder products, it can be upgraded to a forced removal of decay elements(blood, nerves, intestines, etc.) using hydraulic pressure.

The sea urchin we eat are not roe, but gonad of sea urchin, as we know, So it is called as a 'Hormon of Sea'.
Season : May~Jul(Purple sea urchin) / Nov~Feb(Hemicentrotus pulcherrimus)
Taste / Texture: Soft and rich
It can be distributed as Fresh and Frozen state.
It has a sweet taste and a concentrated aroma of the sea.
It can be eaten raw or used for rice bowls and sushi.

Eel is well known as a representative stamina food because it has rich nutrition and good for energy recovery.
Taste / Texture: Tender
It can be distributed as Fresh, Frozen and Fillet state.
It is a high-quality fish with soft and oily flesh and is mainly used for grilling, rice bowls, and sushi.
It is used in various forms for Japanese and Korean food.

Abalone is a seafood nicknamed the 'Emperor of the Sea.' or 'Wild ginseng in the sea.'
It contains low-fat and high-protein.
Taste / Texture: Crunchy and solid.
It is a very rare and top-class food ingredient in East Asia, including Korea.
It is mainly used for sashimi, grilling and steaming.