THE FISH LIST PORTAL

 

FLOUNDER

Flounder is like the quiet, unassuming mate at the pub - not the loudest, but always there when you need it, and you’re glad they showed up. Its taste is mild and delicate, with just a hint of sweetness, like a gentle breeze on a calm day. The texture is soft and flaky, almost buttery, and it practically falls apart the moment you poke it with a fork. It’s the fish equivalent of a cosy Sunday roast - simple but comforting. I love it, but filleting it is an art that I am yet to grasp. The carcass should be transparent at the end and the fillets smooth. It scares the hell out of me because there is no room for error, it has Fish Monger T in fits of laughter as I swear like a Londoner during the process. Flounder is perfect for those who prefer something a little more subtle. You can season it however you like; lemon, garlic, and a dollop of butter are fan favourites, but it’s not going to compete with your fancy sauces or side dishes. It plays well with everything, making it the ideal fish for a quick, no-fuss meal.

Summary

  1. Flavour: Mild, delicate, and slightly sweet - very subtle, making it ideal for light seasoning

  2. Texture: Fine-grained, tender, and flaky when cooked

  3. Fat Content: Very low — lean and light

  4. Aroma: Clean and neutral, with a faint ocean scent when fresh

  5. Colour (Raw): Pale white to off-white flesh

  6. Colour (Cooked): Becomes bright white and flaky

  7. Culinary Versatility: Best suited to gentle cooking methods like baking, sautéing, steaming, or pan-frying; pairs well with lemon, herbs, butter, and light sauces

Booze pairings

The delicate flavour pairs best with crisp, light whites like Sauvignon Blanc, Pinot Grigio, or chilled Chardonnay. For something different, try a dry Riesling or sparkling wine. Light reds like Pinot Noir or Rosé can work, but whites remain the top choice.