The fish is found at the bottom of reservoirs and at river mouths. Her homeland is the Northwest Atlantic Ocean, the coastal waters of Labrador, USA, Canada, Georgia, Massachusetts Bay, Mediterranean, Marmara and Black Seas. In summer, it moves to deep-sea areas of water bodies; in winter it migrates towards shallow coastal zones of river mouths or bays.
Enterprises of Great Britain, Spain, the Netherlands, France, Italy, and Turkey are engaged in the commercial catch of high quality flounder. It is caught using special bottom trawls and fixed gill nets. In Turkey, flounder is a cult product that is considered an exquisite addition to the menu of national restaurants.
Fish is available to wealthy Turks and is rarely found in the diet of the average man in the street. During Muslim holidays, it becomes the main solemn dish, which is traditionally placed on the table. During such periods, a real pandemonium begins at the stalls for a product that rises in price to almost $ 20 per 1 kg. Wonder what does flounder taste like depending on varieties? Look below.
Types and varieties
The winter catch of flounder is highest quality flounder. It is believed to be tastier than summer. How to tell in what season the fish was caught? It is known that in summer individuals, eyes and teeth are located on the left side, in winter individuals, on the right side of the body, and teeth are missing.
The color of the meat can vary from light to pinkish-white. When choosing fish, make sure that it looks healthy, free of mucus, has a shiny abdomen, clean, free of protruding bones and flesh with a pleasant smell.
Species of the flounder family differ in the distance between the eyes, the presence or absence of tubercles on the outer cover of the body, different life expectancy and size.
Mostly kalkan and turbot are in demand among consumers. The first species lives in the Azov, Black and Marmara Seas, is bred by pasture. The fish is considered one of the largest members of the family. Her body can reach a length of 115 cm and a weight of 30 kg. Black Sea individuals are distinguished by bony tubercles on the surface of carcasses. The eyes are located on the top left side. Turbot is found in the Black, North, Mediterranean, Baltic Seas and the Atlantic Ocean. As a rule, it grows from 50 cm to 1 meter long and can weigh up to 20 kg.
Flounder recipe with apples
Peel the fish, wash, cut into pieces. Cut the peeled apples and the white part of the leek into slices. Put them in a greased saucepan, and on top the pieces of fish, salt and pepper. Pour with broth, add wine and cook until tender, pouring broth over the fish from time to time. Put the finished fish on a dish. Evaporate the broth to half the volume, season with sour cream or butter, boil for 2-3 minutes and pour over the fish.
750 g of fish (flounder, halibut), 500 g of apples, 2 cups of fish broth, 100 g of leeks, 1/4 cup of grape wine, 1 cup of sour cream or 100 g of butter, ground black pepper, salt to taste and you will see What does flounder taste like with apples.
Flounder recipe in red wine
To see what does flounder taste like in red wine: Peel the fish, wash, cut into pieces. Peel, rinse and chop the parsley and onion. Put them together with cloves, pepper and bay leaves on the bottom of a saucepan, and on top – prepared and cut fish, add salt, and pour wine and water. Cover the pan with a lid and cook for 15-20 minutes. When the fish is cooked, drain the broth into another saucepan, add the flour sautéed in butter and boil. When serving, put the pieces of fish on a heated dish, garnish with boiled whole potatoes and pour over the strained sauce.
In the same way, you can cook pike perch, pike, and eel. 500-750 g of high quality flounder, 1 glass of red table wine, 1 parsley root, 1 head of onion, 1 tbsp. a spoonful of wheat flour, 2 tbsp. tablespoons of butter, 800 g of potatoes, 4 cloves, 1-2 bay leaves, ground black pepper, salt to taste.
Flounder recipe with onions and celery in white sauce
Peel the fish, wash, cut into pieces. Put leek and celery cut into thin strips in a saucepan, and on top – pieces of fish. Season with salt, pepper, add broth, wine and simmer in a sealed container over low heat for 20-25 minutes. The sauce is prepared as follows: fry the flour in oil (or dry) until light yellow. While stirring, dilute it with broth and cook for 10-15 minutes. If there are lumps of flour in the sauce, strain it, add salt to taste. This sauce is used most of the time for cooking others. If white sauce is served with a dish, season the sauce with citric acid, add white pepper and dill. Put the prepared fish together with vegetables on a dish and garnish with boiled mushrooms and crabs.
Boil the broth remaining after boiling the fish to half the volume, add the white sauce to it, let it boil, season with oil and lemon juice. When serving, pour this sauce over the fish. To know What does flounder taste like in this recipe this information will help you: 750 g fish (flounder, halibut), 1/4 cup white grape wine, 3 leeks, 1 celery root, 150 g mushrooms, 50 g crabs, 2 1/2 tbsp. tablespoons of butter (or margarine), 11/2 cups of white fish sauce, 1 1/4 cups of fish broth, 1 teaspoon of lemon juice, ground black pepper, salt to taste; for with about us: 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of oil, 2 glasses of fish broth, salt to taste.
Fish, if consumed on a regular basis, is able to provide the body with essential elements that are undoubtedly beneficial to health. High quality flounder will supply the body of its consumer with 20% selenium and vitamin B12 of the recommended daily allowance and 10-20% potassium and B6. These substances help prevent the development of heart disease, prevent free radicals from damaging the body.
In addition, fish contains omega-3s. The spectrum of useful properties of acid for the human body is wide and varied. For example, research by scientists has shown that those who regularly consume seafood with omega-3s are less susceptible to cardiovascular problems and the development of atherosclerosis. In addition, fish lovers have significantly better blood pressure indicators than other test groups.