Other Names: Sole, Fluke, Black back, Petrale
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.