Flounder & Sole

Name: Flounder & Sole
Latin Name: Pleuronectiformes ("Side Swimmer")

Harvest Area: World wide

Seasons: Year round

Characteristics: Bottom-dwellers found in sand or mud, deep and shallow water, these fish have both eyes on one side of the head. 538 different species total, including all sole, flounder, dabs, turbots, halibuts, brills and whiffs. Generally, the underside is white, the dorsal side dark camouflage. Meat is white with a very delicate, light flavor.

Grade/Pack: Flounder and sole are cut into skinless fillets (with some skin on product sold in the Southeast). halibuts are generally steaked. Dover sole are sold head on, whole.

Fresh: East coast, packed plastic or metal tubs. West coast, plastic bags inside cardboard cartons.
Frozen: IQF Bulk, Shatter or Layer Pack, Cello; some Blocks.

Traditional Applications: Retail and Food service. Flatfish (the generic name for flounder, sole, halibut and all species with both eyes on one side) are thin and have a high ratio of surface area to total weight. Easy to digest, they cook well stuffed, fried or baked. Breaded portions, IQF breaded fillets, stuffed and formed fillets are also available.

Substitutes: Different flatfish species substitute for each other.

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