Fin Fish


Flounder are flatfish. Other species of flatfish include sole, dab, fluke, halibut, plaice, and turbot. The distinction between the different species is confusing, for instance, some soles and flounders are known by both names. In southern states the preference is flounder, and in northern states, it is sole. Scientifically, however, they are all members of one taxonomic order: Pleuronectiformes or “Flatfish”, a name actually meaning “side-swimmers.” Within this order there are four commercially important families: Bothidae, Scophthaimidae, Pleuronectidae, and Soleidae. True sole only belongs to the Soleidae family. The most important family in commercial terms is the Pleuronectidae family, which includes Alaska plaice and European plaice.

Flatfish (as flounder are commonly referred) are the only vertebrates that have asymmetry, both eyes on one side of the head. Some species are sinistral (left-eyed) and some are dextral (right-eyed). Flatfish have unique coloration. The side of the eyes is darker, often spotted, while the underside is a creamy white color. Cooked meat is white.

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  • 3.5 oz (100g) raw, edible portion

  • Calories 91

  • Calories from Fat 11

  • Total Fat 1.2g

  • Saturated Fat 0.28g

  • Cholesterol 48mg

  • Sodium 81mg

  • Carbohydrates 0g

  • Protein 18.8g

  • Potassium 361mg


This flatfish has many alternatives within its own species. Simply use another flounder, sole, etc. in its place.


Flatfish dwell in oceans throughout the world. They are primarily harvested in the North and South Atlantic and the North and South Pacific. Frugé Seafood has sources from multiple locations so that you can always order your Flounder whenever you need it. We’re leading providers of wholesale seafood in the South.

Harvest Method/Season

Flatfish are harvested mostly by trawlers and are available year-round.


Flounder has a mild and delicate flavor.


The texture of flounder is medium-firm with a small flake.


Because of their delicate taste, flounder and sole are well suited for elaborate presentations such as stuffing and saucing. They are best poached, steamed, sautéed, microwaved, pan-fried, or deep-fried.

Quality Control

This flatfish should be carefully iced on-board the ships, preferably held in boxes or on shelves. They should be placed with dark side down to prevent discoloration of its lighter side.

Market Segments

Flounder is appropriate for casual dining, fine dining, hotels, and resort/clubs.