The two fish are different.

Plece is a small, silver-gray-skinned fish with a crisp and tender texture that is suitable for stir-frying, stir-frying and other dishes. Turbot is a larger fish with lighter skin and delicious taste. It is often used in stews, stews and other dishes.

Platice is smaller than turbot, generally only a few centimeters long; turbot is larger than plaice, generally more than 20 centimeters in length. The skin of plaice is darker, with obvious silvery gray; the skin of turbot is lighter, white or light yellow.

The sole has a lighter taste and has a crisp and tender texture; the turbot has a delicious taste and a tender texture.