Other Common Names:

Sole, Fluke, Black back, Petrale




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Range & Habitat: Atlantic and Pacific coasts

Identification & Biology: Flounder can refer to any member of a species of thin, flat fish that swim on one side; both eyes are located on the side that faces up. Size and color vary depending on the species; the downward-facing side of the fish is always pale and nearly colorless.

Market Description: In general, flounder have lean white or off-white flesh that’s fine-textured and mild in flavor. The skin is edible, and usually quite tasty.

Habitat: Northern waters of the Atlantic and pacific

Flavor Profile: thin flesh, mildly sweet flavor, small flakes

Fishing technique: Gillnet, Gig

Special note: Location of catch will decipher species variety

Suitable sub: Turbot, or any other flatfish variety

Sold as: Whole, fillets, steaks

Buying tips: Whole flounder should have red, alive-looking gills and bright, unmarred skin. Fillets and steaks should glisten and be free of browning and signs of drying. Make sure to smell for freshness.

Substitutes: The members of the flounder family are pretty much interchangeable: cod, haddock, and whiting are additional options.

Recommended Preparation: Whole flounder can be broiled or grilled (you’ll need to use a grill basket); the scales are small and can be scraped off. You can do almost anything with flounder fillets, which are particularly good seasoned, flour-dredged, and pan-fried. Fillets should be cooked briefly (less than 5 minutes)–be sure not to overcook them, or they’ll dry out and fall apart. Once the fillet turns opaque white, it’s done.