The study compared the taste compounds in wild and cultured red sea bream, rockfish, and flounders from different locations in Korea. Wild fish had higher moisture and lower fat content than cultured fish. Both types had similar levels of protein and ash. All species had higher levels of IMP, a taste compound. Seventeen amino acids were found, with glutamic acid being the most abundant. Taurine was the dominant free amino acid. Organic acid compositions varied between wild and cultured fish.