John Myers
The flounder is a member of the large flatfish family and is often mistaken for the plaice. The rough body surface of the flounder is a characteristic feature that clearly differentiates it from the plaice. Depending on its origin, it is also called Butt, Weserbutt, Elbbutt or Wattbutt. Although the tender flesh of the flounder is very tasty, it tends to lead a shadowy existence compared to its flat sister.
Origin
The flounder is widespread. It occurs in all European coastal waters, but also feels at home in estuaries. The main fishing area for flounder for the German market is the Baltic Sea.
Season/purchase
The flatfish fishing season is limited to the months of August to December. Far from the coastal areas, however, it is relatively difficult to get freshly caught flounder. They are often only available at very well stocked fish counters.
Taste
The white and firm flesh has an aromatic yet mild taste.
Use
Flounders can be prepared in many different ways – whether steamed, boiled, fried, baked in the oven or grilled in foil. The preparation is classic with melted bacon and butter and a squeeze of lemon and potatoes.
Storage/shelf life
Like any fresh fish, flounder does not keep for long and should ideally be prepared on the day of purchase. If this is not possible, they can be stored in a freezer bag at 0 to -2 degrees Celsius for a maximum of one day.
Nutritional value/active ingredients
Flounders are fairly low in fat and high in protein and vitamin B12. They also contain valuable iodine. The contained omega-3 fatty acids eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA) contribute to normal heart function. The mineral iodine is responsible for the normal production of thyroid hormones.
