FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesFish & Seafood >  Flounder

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

 

FLOUNDER

 

ATTRIBUTES

Firm white meat, delicate flake, fine texture, mild flavor. Lean fish.
 

HOW MUCH TO BUY

• Whole or drawn fish: 3/4 to 1 pound per serving.
• Dressed or cleaned fish: 1/2 pound per serving.
• Fillets or steaks: 1/4 to 1/3 pound per serving.
 

BUYING, STORAGE AND HANDLING

Remember to purchase seafood last and keep it cold during the trip home.
(Flounder Recipes)

flounderFresh whole fish should have:
-- A shiny surface with tightly adhering scales.
-- Gills that are deep red or pink, free of slime, mucus and off-odor.
-- Clean shiny belly cavity with no cuts or protruding bones.
-- A mild aroma, similar to the ocean.

Fresh steaks, fillets and loins should have:
-- A translucent look.
-- Flesh that is firm and not separating.
-- A mild odor, similar to the ocean.
-- No discoloration.
-- Packaging that keeps them from being bent in an unnatural position.

PREPARATION

    • Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
    • After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
    • Always marinate seafood in the refrigerator.
    • Discard marinade; it contains raw juices which may harbor bacteria.
    • When marinade is needed for basting reserve a portion before adding raw seafood.
     

COOKING

    • The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
    • If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
    • Fillets less than 1/2 inch thick do not need to be turned during cooking.
    • Fish cooks quickly. Do not overcook.
    • Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
    • Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.
    • Marinate in your favorite salad dressing prior to cooking.
    • Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
    • Broil or grill with lime-butter and seasoned salt.
    • Oil the grill to prevent fish from sticking.
    • Bake whole fish with a crab or shrimp stuffing.
    • Add leftover fish in broken pieces to salads, soups or sauces.
     

NUTRITION

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

    Calories 100  
    Calories From Fat 10  
    Total Fat 1 g
    Saturated Fat 0 g
    Cholesterol 70 mg
    Sodium 55 mg
    Total Carbohydrates 0 g
    Protein 0 g

Florida Department of Agriculture and Consumer Services  www.fl-seafood.com
 

 

RELATED ARTICLES

  Fish & Seafood   ·   Tilefish: History & Facts   ·   Amberjack Facts & Use   ·   Mullet Fish   ·   Bighead Carp   ·   Asian Carp Become A Major Problem   ·   World Fisheries In Crises   ·   Swai Fish (Pangasius)   ·   Alaskan Wild Black Cod   ·   Aquaculture Production & the Environment   ·   Bluefish   ·   Catch Shares Fisheries Management   ·   Catfish, Farm Raised   ·   Caviar From Russia with Love   ·   Caviar: Description & Facts   ·   Cod: British Gold   ·   Cyanide Fishing   ·   Fish Facts & Health Benefits   ·   Fish Farms: Raising Fish on Inland 'Farms'   ·   Fish, Becoming More Expensive by the Day   ·   Fish, Something Fishy Going On Here   ·  Flounder   ·   Grouper   ·   Jellyfish   ·   King Mackerel   ·   King Salmon   ·   Komoci Konbu, Herring Eggs on Kelp   ·   Mackerel, Wild   ·   Mahi-Mahi   ·   Pompano   ·   Ocean Fisheries & Overfishing   ·   Salmon, Wild or Farmed   ·   Salmon of Wisdom   ·   Salmon Facts & Types   ·   Salmon, Wild Salmon & Dams   ·   Sockeye Salmon Record Run   ·   Shark   ·   Shark Finning   ·   Smoked Fish   ·   Snapper   ·   Spanish Mackerel   ·   Striped Bass   ·   Sushi Fact Sheet   ·   Swordfish   ·   Tilapia Description & Facts   ·   Tilapia: Grilling Perfect Tilapia   ·   Trout: Fit for a King   ·   Trout In Trouble   ·   Atlantic Bluefin Tuna in Trouble   ·   Tuna on the Grill   ·   Yellowfin Tuna   ·   Whales Still Hunted in 2012  
  Home   ·   About & Contact Us   ·   Recipe Contests   ·   Food Timeline   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.