Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Flounder

I recently bought a package of frozen Flounder. It said product of USA on the package so I thought I'd give it a try.
First I tried simply saut�ing some the way I do other mild fish. It was edible but pretty bland so last night I tried making stuffed Flounder from a recipe I found on line. It came out pretty good. I could improve on the stuffing if I were to make it again but I doubt that I will because the Flounder it's self wasn't much better. The only thing that saved it was the Old Bay I sprinkled on top before I cooked em.

This was the first Flounder I've eaten and I realize it wasn't fresh caught, but does Flounder always have the taste and texture of cardboard?

I'm sure it does when it's frozen. Fresh gigged, it's hard to beat it. Season has ended for us now, in August we stack em up pretty good. Try it fresh, it's unreal.

Kind of hard to get fresh caught Atlantic fish here in Idaho.

And yea,,, fresh fish is always better but I've eaten allot of frozen fish that wasn't 180 degrees from fresh.
Maybe Flounder doesn't freeze well or this brand's sub par,,, don't know???
Maybe someday I can try some fresh but I don't think I'll try any more frozen Flounder. Matter of fact,,, I know I won't.

Fresh is always better but where Fieldgrade and I live..fresh frozen is as good as it gets

Wow! Its been so long since Ive fished, or gigged flounder..


Didn't know they had a season on them!


Bet you need a license now too!

And theres probably a limit!

August is the best time to do it. The mullet run starts and the rivers explode in activity with all the sought after eatin' fish. The flounder really lay up shallow that time of year. Looking for the smallest of mullet that hug real tight the shorelines. We have to get em then, in September, the tides really swell, leaving the best gigging spots too deep. Looked at the docks on the way home, 18-24" higher than normal

I'm in Nebraska, about as far away as I can get from either ocean. Isn't flounder the halibut of the Atlantic??

Mike

FRY it and FRY it like you mean it.

'Nuff said!

We did most of our gigging August/September and our fishing in Sept/Oct.

I was a starving college student then, and our gigging was more like foraging�we came back with everything we could catch and kill to eat, shrimp, oysters, other species of fresh and saltwater fish that shall remain nameless ( we giggled in tidal rivers, brackish water.Frog and snapping turtles made it into the bag as well�. Oh, and we got flounders too!

LOL!

That's what I always thought but you couldn't prove it by me.
I like the frozen Halibut allot (grilled). Can't say the same for Flounder.
Again,,, I have nothing to compare it to but maybe this stuff was poor quality. All I know is the package said "Wild Caught in the USA" so I bought it, cooked it two different ways, and didn't like either.
The crab meat stuffing wasn't bad though.

Dunno about how the frozen ones taste. I've always caught my own. Used to fish Tierra Verde in sandy bottom spots with ripping tides. The flounder would lay on the bottom in shallow water with the tide ripping, waiting for a meal to float by. REALLY tasty when you get 'em fresh. When you get 'em fresh like that, saut�, fry, broil, doesn't matter. They're delicious.

Nope, there are halibut in the Atlantic as well as the Pacific.

Not sure about the Atlantic flounder, but with the flounder in Alaska they release an enzyme after they die and the flesh gets a mushy texture to it after about 4 hours. So if you fillet them and cook them up immediately, they are decent eating, put em in the cooler and cook them the next day, not so much.

That sounds like what I experienced. ^^^^

Mushy texture and mild but skunky taste.

Flounder is good eats.

I have gigged boat loads of fresh flounder from the St John's River, just south of Jacksonville. Damn good eats, when broiled with a little butter, salt & Pepper and lemon juice.