Nutrient compositions and meat qualities of turbot Scophthalmus maximus, flounder Paralichthys olivaceus and sole Cynoglossus semilaevis were analyzed and compared in this paper. The results showed that the protein content of turbot and sole were much higher than that in flounder (P<0.05), while no significant difference was found between turbot and sole. There was no significant difference in the lipid and ash content in turbot, flounder and sole (P>0.05). The total amino acid in turbot, flounder and sole were 37.73, 33.32, 32.91 mg/100mg respectively, and the percentage of essential amino acids to the total amino acids (EAA/TAA) were 43.50%, 43.25%, 43.00% respectively. For fatty acids, the C20∶4, C22∶5 and C22∶6 content in turbot was significantly higher than that in flounder and sole, and the C20∶5 content in flounder was significantly higher than that in turbot and sole. For texture, the hardness of turbot was significantly higher than that of flounder and sole (P<0.05), and the springiness of turbot and flounder was significantly higher than that of sole (P<0.05). The content of soluble collagen in turbot was significantly higher than that of flounder and sole (P<0.05), while there was no difference between flounder and sole (P>0.05). The content of insoluble collagen in turbot was significantly higher than that in flounder and sole (P<0.05), and it's significantly higher in sole than that in flounder (P<0.05).