FLOUNDER
Flounders are found in the seas off both coasts. They come in a variety of sizes from under 1 pound to over 400 pounds. A popular East Coast species is summer flounder or "fluke" as it is commonly called. Because of its distinctive shape, flounders are known collectively as flatfish. All flatfish are asymmetrical and have both eyes on one side of the head. Flounders are available year round with seasonal fluctuations caused mostly by weather conditions and government restriction
PRODUCT FORMS
Fresh flounder is sold whole, dressed and as fillets. Some varieties and market names of Atlantic flounder are plaice or dab, blackback or winter flounder, fluke or summer flounder, grey sole, halibut, lemon sole, yellowtail flounder and turbot. The predominant market form is the skinless fillet. Proper labeling with the correct market name goes a long way in educating consumers. Fresh fillets are commonly graded as regular, 2-4 oz., Lmx, 4-6 oz. and large, 6-8 oz.
PREPARATION
Depending on size and thickness, flatfish fillets can be broiled, baked or breaded and fried. Though flounder fillets have a darker side, when cooked both sides are white.
NUTRITIONAL INFORMATION
A 3-1/2 oz. Portion contains 80 to 95 calories depending on species, and typically less than 1 gram of fat.
VARIETIES
- Flounders Small Whole
- Flounders Mix Whole
- Flounders Med Whole
- Flounders Lg Whole
- Flounder Fillet Reg 1-3 oz
- Flounder Fillet Reg 2-4 oz
- Flounder Fillet L/M 4-6 oz
- Flounder Fillet Lg 6-8 oz
- Flounder Fillet Jumbo 8 oz
