PROFILE
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.
 

COOKING METHODS
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.