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.