Bulk Fresh Whole Flounder - 10 Lb

• Wild or Farmed: Wild
• Availability: Year-Round
• Type: Fresh
• Presentation: Whole fish, head on guts in
• Fish Size: 1 to 3 Lb depending on inventory
• Package Size: 10 Lb
• Harvest Area: Massachusetts State Waters

Summer Flounder / Fluke (Paralichthys dentatus): Belongs to the left-eyed flounder family (Paralichthyidae). They have large mouths with sharp teeth and swim actively to hunt small fish.

Winter Flounder (Pseudopleuronectes americanus): Belongs to the right-eyed flounder family (Pleuronectidae). They have small mouths for eating bottom invertebrates and are commonly found in shallow coastal waters.

Yellowtail Flounder (Limanda ferruginea): A right-eyed flounder recognized by its distinct yellow fins and pointed snout, mainly residing offshore.

Witch Flounder / Grey Sole (Glyptocephalus cynoglossus): A right-eyed deepwater species with a thin, elongated body.

American Dab / American Plaice (Hippoglossoides platessoides): A right-eyed flounder in the Northwest Atlantic with a large mouth and rounded tail, commonly called "dab" in New England.

European Flounder (Platichthys flesus): Found in the Eastern North Atlantic, capable of living in both salt water and estuaries/freshwater rivers.

Summer Flounder / Fluke (Paralichthys dentatus):

• Flavor: Mild and clean, but slightly more savory/robust than smaller species.
• Texture: Firm, meaty, and dense. Because they are active hunters with larger muscles, their fillets are thick and hold up well to pan-searing, broiling, or grilling without easily falling apart.

Winter Flounder / Blackback (Pseudopleuronectes americanus):

• Flavor: Remarkably sweet and delicate. Larger specimens (often marketed as "Lemon Sole") are considered top-tier in taste.
• Texture: Medium-firm and fine-grained. Denser than witch flounder but softer than fluke. Great for baking, stuffing, or pan-frying.

Yellowtail Flounder (Limanda ferruginea):

• Flavor: Distinctly sweet and rich. It is widely considered the taste standard by which all other Atlantic flatfish are judged.
• Texture: Light, lean, and very flaky. Fillets are relatively thin, so it cooks extremely quickly and excels in light sautés or simple butter-and-lemon preparations.

Witch Flounder / Grey Sole (Glyptocephalus cynoglossus):

• Flavor: Extremely subtle, mild, and delicate.
• Texture: Soft, silky, and fragile. The fillets are long and thin. Because it breaks apart easily, it requires gentle heat—ideally poached, steamed, or lightly baked in sauce.

European Flounder (Platichthys flesus):

• Flavor: Mild, but slightly earthier or more variable than ocean-only species, especially when caught in brackish river estuaries.
• Texture: Soft to medium-firm. Best pan-fried or baked with herbs to complement its earthy undertone.

Dabs (American Plaice & European Dab):

• Flavor: Pronounced sweetness with a clean finish.
• Texture: Moderately firm and flaky. American Plaice (Hippoglossoides platessoides) produces broad, versatile fillets that hold up better to cooking than Grey Sole but remain lighter than Fluke.

Whole flounder is best prepared by scoring the skin, rubbing with olive oil and sea salt, and roasting at 400°F until the meat pulls easily away from the bone.

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.