Winter Flounder

   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 coast.

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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