What is a Flounder?
Flounders are saltwater, flat fish caught by bottom trawling or static net. They are usually in abundance from the North East Atlantic in the Summer and Autumn months. Flounder has an aroma of pepper or wood. They have a musty, spicy depth of flavour which tends to come from the darker meat at the top of the fillet.
The texture of Flounder meat is failry soft with an initial moisture leading to a crumbly feel in the mouth. Flounder is best served skinned, filleted and fried, and served with robust vegetables such as kale. Flounder is very similar to Plaice, making it a good alternative along with Dabs.
Platichthys flesus
Wild, Fresh
Alternative species to Flounder are Plaice, Dab.
Related fish
Dabs are small right-eyed flatfish found in the North Atlantic, characterized by a distinctive semi-circular curved lateral line, rough scales, and brown coloration with darker spots.
Megrim sole is a left-eyed flatfish with a narrow body, large head and mouth, light brown coloring with dark spots, growing up to 60 cm.
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Plaice are right-eyed flatfish with distinctive orange or red spots on smooth brown skin and 4-7 bony knobs between their eyes.
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