Live Korean Turbot (Seasonal)

1. Product Overview

• Species: Korean Turbot (Scophthalmus maximus), a prized flatfish known for its delicate flavor
• Key Characteristics:
  • Live & Fresh – Sourced from cold, pristine Korean waters
  • Flavor Profile: Mild, slightly sweet, and rich in umami with a buttery texture
  • Texture: Firm yet delicate, making it perfect for sashimi or steamed dishes
  • Sustainably Farmed – Raised in controlled environments to ensure consistent quality
• Suitable For:
  • Sashimi & Sushi: Enjoy its natural sweetness raw, often served with wasabi and soy sauce
  • Steaming: Traditional Asian-style steamed whole fish with light soy, ginger, and scallions
  • Pan-Seared or Grilled: Enhances its natural oils, resulting in crispy skin and tender flesh
  • Soups & Hotpot: Adds a deep umami flavor to broth-based dishes
• Not Suitable For:
  • Deep frying in heavy batter (may overpower its delicate taste)

2. Why Choose Korean Turbot?

✔ Highly Prized Flatfish – A favorite in Japanese, Korean, and Chinese cuisine for its refined taste.
✔ Perfect for Sashimi – Firm yet melt-in-your-mouth texture makes it an excellent raw fish option.
✔ Versatile Cooking Methods – Holds its shape well, whether steamed, grilled, or lightly pan-fried.

3. Handling & Preparation Tips

1. Storage:
   • Keep alive in aerated water until ready to prepare.
   • If stored chilled, place on crushed ice and consume within 24 hours.
2. Sashimi Preparation:
   • Use a very sharp knife to slice thin, even pieces.
   • Best served with soy sauce, wasabi, or a light citrus ponzu sauce.
3. Steaming:
   • Score the fish lightly for even cooking.
   • Steam over medium heat for 12–15 minutes, depending on size.
4. Pan-Seared or Grilled:
   • Lightly season and cook over medium-high heat for 3–5 minutes per side.

🚫 Avoid:

• Overcooking, as turbot’s flesh is delicate and can become dry.
• Storing at warm temperatures, which affects freshness and texture

✅ Key Takeaways:

• Premium-quality flatfish commonly used in sashimi, steaming, and pan-searing.
• Mild, slightly sweet flavor with a buttery, firm texture.
• Best enjoyed fresh and cooked minimally to highlight its natural qualities.