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Flounder Fish

Flounder fish is just one of about 540 species of flatfish that belong to the taxonomic order Pleuronectiade, which means "sideswimmer".

Flounder fish begin thier life just as any other normal fish does, but as they become bottom dwellers, one of thier eyes moves over to the other side. Which gives you either a "right-eyed" or 'left-eyed" flatfish.

Most of the flounder harvested for commerical use will be right eyed, except for fluke. Yellowtail flounder are caught on the Atlantic coast.

Cooking Flounder

The color of a raw flounder fillet will range from tan to pinkish to snow white. No matter what color your flounder fillets are when you buy them, they will all cook up pure white.

Yellowtail flounder is a lean, flaky fish with a mild sweet taste and firm texture. Being a lean fish, the best way to cook flounder is with wine, sauces and other liquids to help keep them from drying out.

Try to avoid sauces or herbs that might overpower the delicate taste of flounder fish. Thicker fillets can be broiled and served with just flavored herb butter.

Here are some Flounder recipes for you to try.

More About Flounder

Ways to Cook it: Bake, Broil, Fry, Saute
Texture: Delicate
Flavor: Mild

Flounder Substitutions

Other thin whitefish fillets


Common: Yellowtail flounder, summer flounder, witch flounder

Nutrition Facts

Serving Size:100g/3.5oz. (raw)
Amount Per Serving
Source: USDA
  • Calories:91
  • Fat Calories:10.8
  • Total Fat:1.2g
  • Saturated Fat:0.3g
  • Cholesterol:48mg
  • Sodium:81 mg
  • Protein:18.8g
  • Omega-3: 0.2g

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