What is Jeju Turbot?

Jeju Turbot, different from the widely known flounder, is a delicious quality fish from Europe around the North Atlantic and the Mediterranean.

Jeju Turbot is round and flat in asymmetric shape. Eyes are on the left like flounder.
As a kind of the benthic fish species, it lives on sand or muddy floor 100m deep in the sea as well as in shallow sea. It changes its body color to be same as the sea color. Turbot lives in relatively cold water including the Mediterranean, the Baltic sea and the Northern Atlantic ocean. It is the popular fish farming species in Europe. In particular, most flounder dish in France is made with turbot. Turbot has firm flesh and good flavor so that it is very popular. Turbot is more expensive than flounder in China. It is favored by the Chinese as the raw fish slice. 

Unique Turbot Farm in Korea -Jeju 

Turbot live in relatively cold water and can be farmed only in Jeju using the bedrock seawater in Korea. 



The proper temperature is 11~16℃ and the allowance is 1~30℃ which is lower than the water temperature applied for farming in Korea. The temperature range is wide for one year turbot. Turbot grows quickly and the feed efficiency is very high. Thus, it can replace flatfish. Turbot can be farmed only in Jeju using bedrock water. Turbot grown up in Jeju is exported to USA, Canada, Singapore and Taiwan.

Jeju Garlic Flounder are farmed using the clean seawater of Jeju as well as bedrockseawater from 100m deep, the only farm using it in the East.
This environmentenables Jeju to produce the best quality Jeju Garlic Flounder and Jeju Turbot.

Features of Jeju Turbot Dish

Turbot is chewy without any  shy smell. It is favored steamed or hard-boiled in Chinese markets because of its solid meat. It is also favored by high-class consumers, including European consumers.

As raw fish, turbot has a similar texture to blowfish. Its chewy taste is enhanced when it is sliced thinly like raw blowfish rather than thicker slices like  ounder.

* Turbot has firm flesh. It is more delicious when being matured than when having as raw fish. It is stronger against heat than general flounder. Thus, it uses heating method including hard-boiling or frying.

Jeju Turbot, with its solid texture and rich protein, is
the best well-being food. 

As a low-fat, high-protein food, it is great for dieting.

Because it is rich in collagen, it enhances immunity and keeps the skin healthy and supple.

The high vitamin D content promotes child growth and cell viability.

The high amino acid content prevents osteoporosis and heart disease.

Jeju Turbot is favored as a prestigious well-being food in Chinese markets with its chewy and savory taste and rich nutrition.