Raw flounder ranges from pinkish to white
in color with the cooked meat of all species turning a pure, clean
white. Flounder has a delicate to medium texture with small flakes and a
sweet, mild finish.
Fresh Flounder is a real treat. Recommended cooking methods include
baking, broiling, frying, and sautéing. Use white wine, sauces or
seasoned liquids to keep these thin flat fish from losing moisture.
Avoid harsh spices, sauces, and herbs that might overpower the delicate
flavor. Larger, thicker fillets are excellent for rolling and stuffing.
Try a crab meat stuffing for a real treat.