Let’s update and diversify your menu with a new kind of flatfish, called flounder ! Have you ever heard or eaten flounder before? Be curious what does flounder taste like, how to cook it correctly and so on?
Don’t worry because we will show you necessary information so that you can handle this fish and then bring a new flavor to your next meal.
Take a quick glance at the flounder first
The flounder can be called halibut, fluke, sole, plaice, dab or turbot. As we said above, all belong to the flatfish species, so they are flat and their eyes are often on the head of the top side. They have no fishy smell as well. Since this fish tends to spoil quickly, make sure you eat them soon after catching or get it in a very good condition.
The flounder is sold as thin fillets or a whole fish. Depending on your own taste, you can choose any you want to cook. For instance, the fillets are good for sautéing or covering with flour and deep frying. Meanwhile, the whole fish is excellent for roasting, steaming or sautéing. Of course, we will show you how to cook both kinds in the next part.
See also: What Does Salmon Taste Like?
Next, learn how to get the best flounder fillets
Put a finger and then run from the thicker part to the center of the tail in order to check whether the bones are taken out or not. Then, observe the color of the flesh and make sure it has a pinkish color.
In case you catch an alive flounder, you have to clean and cut it before cooking and below is a step-by-step guide.
- First of all, please prepare the best santoku knife and a cutting board or a clean flat surface. Start cutting across the flounder through its skin just behind its gills and avoid cutting through the bones.
- Then, determine the lateral line that runs down the center of the fish’s side. Make a sharp cut from the middle of the gill down the fish’s side and to its tail. Let your knife touch the backbone of the flounder when creating the “T” cut.
- Next, use the knife’s tip and start inserting it under the flesh and along the backbone. Take long strokes from the gill to the tail along the bone in order to