Flounder

Flounder is a flat, white-fleshed saltwater fish with thin, delicate fillets. Its mild, slightly sweet taste and fine, tender flakes cook quickly and stay moist; gentle heat helps preserve its softness. Common methods include searing, baking, steaming, or stuffing; it is typically sold as skinless fillets and sometimes whole.\n\nMultiple flounder species inhabit Atlantic and Pacific coasts, featuring in East Asian, European, and North American cuisines. Supply is largely wild-caught with regional seasons and size limits, and year-round retail availability is maintained through imports and cold storage.