May 2, 2007
Not Just a Fluke - The Florida Flounder is a Culinary Favorite
Flounder, also known as flukes, are in the flatfish family and are rather unique in appearance with both eyes on one side of their body. They are a firm, lean, white flaky food fish that can be used in many culinary masterpieces.
There are three main species of flounder commercially harvested in Florida. They are gulf, P.albigutta, southern, P.lethostigma, and summer, P.dentatis. Although the common name Gulf flounder seems regional, this species is actually available along all Florida coasts. Summer flounder are primarily found in the northeastern coastal waters of the state. Southern flounder are found in the north off both the Atlantic and Gulf coastlines, generally north of the Loxahatchee and Caloosahatchee rivers. Interestingly, flounder are not born with both eyes on one side. Gradually, as they mature, the “bottom” eye migrates to the upward-facing side of its body. This allows the flounder to lie on one side on the ocean floor where it can blend into its environment and surprise its prey of small fish and crustaceans.
Look for Florida flounder at your local seafood market. According to the most current Florida Fish and Wildlife Conservation Commission research, overall flounder commercial landings remained fairly consistent over the five years from 2001 to 2005, with only slight annual deviations. Over 266,000 pounds were harvested in 2005.
When purchasing fresh whole flounder look for these signs of freshness:
-- Shiny surface with tightly adhering scales.
-- Deep red or pink gills, free of slime, mucus and odor.
-- Clean shiny belly cavity with no cuts or protruding bones.
-- A mild aroma, similar to the ocean.
If you purchase fillets, they should have:
-- A translucent look.
-- Flesh that is firm and not separating.
-- A mild aroma, similar to the ocean.
-- No discoloration.
-- Packaging that keeps them from being bent in an unnatural position.
Preparing flounder can be as simple or as creative as the cook wants to make it. It is delicious fried, broiled, baked, steamed, grilled, poached, sautéed or microwaved. Because it is a mild flavored fish, it can be fused with many flavors and textures. This “Flounder with Blue Crab Stuffing” recipe is an excellent way to combine flounder with another of Florida’s popular seafood species, blue crab, and some of the state’s vegetables.
Flounder with Blue Crab Stuffing
1 4-pound Florida flounder
1/4 cup vegetable oil
Ask the seafood market personnel to remove scales, head and viscera and cut the flounder lengthwise down the middle of its dark side. They will need to cut as deep as the back bone will allow and then horizontally along each side of the backbone to make two pockets. When you are ready to prepare at home, place the fish on an oiled baking pan and loosely fill both pockets with Blue Crab Stuffing. See recipe below. Brush flounder with oil, making sure the fins are well coated. Bake in a preheated 350-degree F oven for 30 to 40 minutes or until the fish flakes easily.
Blue Crab Stuffing
1 pound Florida blue crab meat
1/2 cup Florida onion, chopped
1 cup Florida celery, chopped
1 Florida green bell pepper, chopped
2 cloves Florida garlic, minced
1 cup butter
2 cups soft bread crumbs
3 Florida eggs, beaten
1 tablespoon fresh Florida parsley, chopped
1/2 teaspoon pepper
Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well. This is enough stuffing for six 3/4-pound or one 4-pound flounder. Yield: 6 servings
Nutritional Value Per Serving: Calories 894, Calories from Fat 431, Total Fat 49g, Saturated Fat 22g, Trans Fatty Acid 0.91g, Cholesterol 409mg, Total Carbohydrate 30g, Protein 81g, Omega 3 Fatty Acid 1.19g
For more Florida seafood recipes and information, visit www.FL-Seafood.com and www.WildFloridaShrimp.com.
