Flounder is a popular flatfish with flaky, white meat that is lean and firm with a subtly sweet taste. Flounder are found at the bottom of oceans around the world. They are some of the most difficult fish to spot underwater.
Available fresh-whole, head-off, gutted and pocket cut and natural fillets. Frozen-head-off, gutted and skinless fillets.
Whole, fresh flounder is prepared to your liking. Cut into fillets or bake the whole fish. Frozen flounder fillets (natural-cut or pocket-cut) come individually frozen and thaw in the refrigerator or in cold water. Avoid sauces and herbs that would overpower the fish’s delicate taste. Cook with wine or other flavorful liquids to keep thin, flounder fillets from drying out. Thick fillets are great broiled with butter.