Winter or blackback
flounder primarily live in shallow coastal waters during the
colder "winter" months of the year. During the
summer, they migrate out of shallow water to deeper and cooler
ocean waters, and they move back to shallow coastal waters
when the water's temperature begins to drop again. Winter
flounder are most abundant during the colder months of the
year, and during their seasonal migration in the spring to
cooler ocean waters and again in the fall as they move back to
coastal waters. Large winter flounder are commonly referred to
as "lemon sole" in many markets. The terms
"sole" and "flounder" are often confused,
and are really two biological classifications of flatfish.
There are no true sole commercially caught off the Northeast
Other flounder species
commonly found in New York markets but less frequently caught
by recreational fishermen include the Yellowtail flounder and
Sea dabs or American plaice. These flounder species are
similar to the winter and summer flounder and can be easily
substituted in most flounder recipes.
Flounder have historically
been a staple of seafood lovers in New York for generations.
They have a delicate flavor and a fine texture that most
people enjoy. Flounder is very versatile in the kitchen and
can be prepared by steaming, poaching, baking, broiling,
frying or cooking in the microwave oven. Broiled flounder is
light and healthy and no big fuss. Flounder recipes can be as
diverse as simple fried flounder, or as elegant as a meal fit
for royalty. Because of its mild taste and delicate texture
most flounder recipes do not contain strong ingredients that
would mask the fish's natural subtle flavor.
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