This study was conducted to evaluate the quality characteristics (proximate composition, fatty acids, amino acids and sensory properties) of whole body and dorsal muscle in olive flounder, which is switch size from juvenile to growing fed extruded pellets (EP) and raw fish-based moist pellet (MP) for 9 months. Sample was collected at 5 and 9 months to compare with those of EP and MP. Whole body crude protein of fish fed EP at 9 months was significantly higher than that of fish fed MP (P<0.05). Linolenic acid(18:3) and n-6/n-3 ratio in dorsal muscle of fish fed EP were significantly higher than those of fish fed MP (P<0.05). No significant differences were observed in the results of the flavor, color, taste and texture of the muscle of the fish fed EP compared to those fed MP (P>0.05). Based on the experimental results, we concluded that olive flounder cultured with EP is not inferior to those fed MP for quality characteristics of whole body and muscle.