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Scientific Name: Bothidae & Pleuronectidae spp
Australian Standard Fish Name:  Flounder
AQIS Code: FLB (Bay Flounder) FLG (Greenback Flounder)
Australian Species Code: 37 990014
Catch Method:  Wild & Farmed

Other Names:
Also known as bass flounder; Bay flounder; elongate flounder; flounder; large-scaled flounder; long-nosed flounder; longsnouted flounder; long-snouted flounder; short-finned flounder; sole; spotted flounder; Tudor's flounder.

Exporters of Flounder 
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About Flounder
Habitat - Saltwater and estuarine, Most flounders are caught in bays and estuaries.

Flounder (rarely: fluke) are flatfish that live in ocean waters ie., Northern Atlantic and waters along the east coast of the United States and Canada, and the Pacific Ocean, as well. The name "flounder" refers to several geographically and taxonomically distinct species. In Europe, the name flounder refers to Platichthys flesus, in the Western Atlantic there are the summer flounder Paralichthys dentatus, southern flounder Paralichthys lethostigma, and the winter flounder Pseudopleuronectes americanus, among other species. In Japan, the Japanese flounder Paralichthys olivaceus is common.

While flounders have both eyes situated on one side of the head, they are not born this way. Their life involves metamorphosis. During metamorphosis, one eye migrates to the other side of the body so that both eyes are situated on the upward-facing side of its body. After metamorphosis, flounder lie on one side on the ocean floor; either the left or right side might face upward depending on the species. Flounder sizes typically vary from five to fifteen inches, though they sometimes grow as large as three feet in length. Their breadth is about one-half of their length. Flounder are ambush predators and their feeding ground is the soft mud of the sea bottom, near bridge piles, docks, and other bottom encumbrances; they are sometimes found on bass grounds as well. Their diet consists mainly of fish spawn, crustaceans, polychaetes and small fish.

Flounders are flatfish that have become extremely popular in restaurants. They generally have a delicate to medium flavour and their unusual appearance suits them exceptionally well to presentation especially something a little out of the ordinary.

Flounders are often served whole and can either be boned-out, or with the bones left in to provide an attractive appearance.

Flavour Medium
Oiliness Low to medium
Moisture Dry
Texture Delicate, fine texture.  Excellent eating
Flesh Colour Light Grey
Price Medium to high priced finfish


Nutrition Facts for Flounder (Based on 100g of Raw Product)
Kilojoules 382 (91 calories)
Cholesterol 20 mg
Sodium 81 mg
Total Fat (Oil) 1.3g
Saturated Fat 36% of total fat
Monounsaturated Fat 31% of total fat
Polyunsaturated Fat 32% of total fat
Omega-3, EPA 98 mg
Omega-3, DHA 61 mg
Omega-6, AA 36 mg
Iron 2%
Vitamin C 2%
Calcium 1%

Recovery Rate
Fillets: 25 - 30% from whole flounder (gilled and gutted), The recovery rate is low because the body is very flat (depressed).


Flounder Links

Wikipedia information on Flounder

Flounder Recipes

US Food & Drug Administration:
In the past the EU has accepted and used the FDA list of approved seafood establishments for acceptance of U.S. seafood shipments. However, due to a change in EU legislation, the EU began maintaining their own Official List of approved establishments. This has resulted in two separate (and different) lists:


Pleuronectidae Family Members
African Righteye Flounder
Banded-fin Flounder
Bigfin Righteye Flounder
Bighead Righteye Flounder
Cockatoo Flounder
Coloured Righteye Flounder
Derwent Flounder
Elongate Flounder
Freckled Righteye Flounder
Greenback Flounder
Greenland Turbot
Huysman's Flounder
Largescale Flounder
Longfin Righteye Flounder
Longsnout Flounder
Narrowbody Righteye Flounder
New Zealand Brill
New Zealand Lemon Sole
New Zealand Sole
New Zealand Turbot
Sand Flounder
Shortfin Flounder
Smallmouth Righteye Flounder
Spotted Flounder
Sunier's Flounder
Threespot Righteye Flounder
Tiled Righteye Flounder
Tongue Flatfish
Yellowbelly Flounder

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