• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.116-117
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• 2002

Olive flounder and Black rockfish comprises around 90％ of the total fish culture in Korea. Most of the olive flounder is consumed as raw fish meat “saengseonhoe”, as like a sashimi in Japan. Also, texture is particularly a important factor which determine the quality of raw fish meat in Korea. Many works have attempted to improve of texture such as arai, electrical stimulation and compulsory exercise of fishes. (omitted)