Flounder Cooking Tips

Flounder is a small flatfish that can be found in in North America in both the Atlantic and Pacific oceans. The family has many species including yellowtail flounder, gray sole, winter flounder, summer flounder (fluke), southern flounder, petrale sole, lemon sole, sand sole, Rex sole, English sole and California flounder. The color of the raw meat various slightly between the species, ranging from white to pale pink. When cooked, all flounder have flaky white meat. The flavor is mild with varying degrees of sweetness depending on the species.

Buy it Fresh

Fresh flounder should not smell fishy and the eyes should be bright and clear. The gills should be reddish, and the body coated in transparent slime - white slime is an indication that the fish is not fresh.

Don't Dry it Out

Flounder is not oily and the fillets can be thin, which makes it susceptible to drying out when cooking. Try cooking flounder with wine, marinade, sauces or moist vegetables to help prevent prevent the meat from drying out.

Don't Overpower the Meat

Flounder has a mild taste, which can easily be overpowered with strong favorable sauce. Stick to subtle flavors that don't overpower the delicate taste of flounder.

Don't Cut It

Large flounder can be filleted, but don't bother filleting smaller ones. The fillets will be too small and thin to cook properly.
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