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East Coast Whole Flounder

East Coast flounder is misunderstood and under-appreciated. One deterrent for most diners is that it seems to have been created to be cooked whole. We think it tastes best that way. But a lot shy eaters are put off by whole fish and all the bones. It’s time to teach these customers what they are missing. For the few restaurants that specialize in flounder, it’s the biggest-selling dish in the house. Flounder fans know where to go, and those who aren’t fans are usually converted by the first taste.
Flounder is lower in fat than any seafood we eat. This accounts for its subtlety of flavor. It’s good with any variation of butter sauces, especially if you include a lemon. You can bake or fry flounder, but generally it’s best to broil it. Convert your customers, it’s a taste worth trying.

Notes from our buyer

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Copper River Salmon  
We should see Copper River and other sockeyes in the market through July, but this will all depend on Mother Nature.
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Mediterranean Mussels
We have some very nice Mediterranean mussels in for the week.  They are a little different from the Canadian PEI, but the flavor is fantastic.  This is a perfect item to add to the feature board or menu to create some excitement.
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Gulf Oysters
Make sure you are buying what you think you are buying.  Some people are selling a 30 pound box/sack of oysters and calling it 100 count.  Count them and you will see that there are not always 100 oysters in there, and they are not graded.  Contact your sales rep with questions.