Who eats flounder fish. Sea flounder: description, habitats, spawning and fishing methods

Many sophisticated gourmets know about the excellent taste of this fish. Baked soft and surprisingly tender flounder meat is a delicacy that is appreciated by the most demanding eaters accustomed to culinary delights.

History and geography of the product

Fish are found at the bottom of reservoirs and in river mouths. Her homeland is the Northwestern part Atlantic Ocean, coastal waters Labrador, USA, Canada, Georgia, Massachusetts Bay, Mediterranean, Marmara and Black Seas. In summer it moves to deep-water areas of reservoirs, and in winter it migrates towards shallow coastal zones of river mouths or bays.

Commercial production of flounder is carried out by enterprises in the UK, Spain, the Netherlands, France, Italy, and Turkey. It is caught using special bottom trawls and gill nets. In Turkey, flounder ( species of Kalkan) 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 person. During Muslim holidays, it becomes the main ceremonial dish, which is traditionally placed on the table. During such periods, a real crowd begins at the sales counters for the product, which rises in price to almost $20 per 1 kg.

In some countries, fish are bred artificially. It is believed that such flounder is slightly worse in taste than its “wild” relatives. Farmers buy fry from the markets of Spain, Morocco, France, and Germany and raise them in commercial reservoirs.

Types and varieties

More valued winter catch flounder. It is considered to be tastier than summer. How can you tell what season the fish was caught? It is known that summer individuals have eyes and teeth on the left side, while winter individuals have eyes on the right side of the body and no teeth.

The color of the meat can vary from light to pinkish-white. When choosing fish, make sure that it looks healthy, free of mucus, and has a shiny abdominal cavity, clean, without protruding bones and pulp with a pleasant smell.

Species of the flounder family ( turbot, bril, kalkan, megrim) differ in the distance between the eyes, the presence or absence of tubercles on the outer cover of the body, of different durations life and size.

Mainly in demand among consumers Kalkan And turbot. The first species lives in Azov, Black and Seas of Marmara, raised by pasture. Fish is considered one of the most major representatives families. Its 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 upper left side. Turbot is found in the Black, Northern, Mediterranean, Baltic Seas and the waters of the Atlantic Ocean. Typically, it grows from 50 cm to 1 meter in length and can weigh up to 20 kg.

Useful properties

Fish, if consumed on a regular basis, can provide the body with important elements that are undoubtedly beneficial for health. Flounder will provide its consumer’s body with 20% of the recommended daily intake of selenium and vitamin B12 and 10-20% of potassium and B6. These substances help prevent the development of heart disease and prevent free radical damage to the body.

In addition, fish contains omega-3. The range of beneficial 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-3 are less susceptible to cardiovascular problems and the development of atherosclerosis. In addition, fish lovers had significantly better blood pressure indicators than other test groups.

Taste qualities

The nutritional properties of flounder make it a favorite among seafood lovers as it has a mild, sweet taste. It is so delicate and weak that when preparing fish it is not recommended to overuse sauces with a high concentration of aromatic ingredients ( herbs, spices, seasonings, garlic). They can “interrupt” the natural taste of flounder.

Use in cooking

As a rule, on modern shelves such a delicacy as flounder appears in the form of a fillet or carcass. The fish is valued by chefs for its mild taste and fine texture of meat.
It is low-fat, so it is often soaked in sauces, wine or other liquids. It is baked, stewed, fried, steamed, grilled, and added to baked goods.

What foods does flounder go with?

With lime, lemon.
With sunflower and olive oil.
With garlic and creamy sauces.
With Italian pesto and salsa.
With white and red wine.
With herbs, garlic, onions.
With pickled peas, canned corn.
With stewed vegetables.
With avocado.
With rice, potatoes, seafood, mushrooms.
With eggs.
With mayonnaise, sour cream, cream.
With thyme, basil, oregano, black and red pepper.

How is flounder prepared?

Fried in olive oil with a little butter, capers and lemon juice.
Stew with soy sauce and garlic, sprinkle with herbs on top and sprinkle with squeezed lemon juice.
The fish fillet is supplemented with flounder liver, mixed with pesto or red wine sauce and fried over high heat in a cast iron pan.
They make rolls by preparing minced flounder with crab meat.
Baked in pies with rice, vegetables, a piece of butter and seasonings.
Dip in beaten egg, coat with breading and fry until crispy.
Bake in foil in the oven with tomatoes, rice, onions, olives, basil and oregano.
Serve stewed with fresh corn salad and salsa.
Wrapped in cabbage leaves with chopped avocado.

Delicious flounder dishes

Rolls with spinach and cream sauce.
Fried fish with vegetables and mustard.
Flounder with white wine, mushrooms, eggs.
Grilled fish with vegetables.
Fillet in foil with apples, onions and sour cream.

The list of dishes with flounder can be continued for quite a long time. Gourmets love fish different countries and each nation adds something new to its recipes. The Germans use beer when preparing the delicacy, the Danes use white wine and champignons, the Poles use celery, carrots, and parsley root.

Flounder is a fish that is found in the seas and rivers from the Arctic Circle to Japan. Due to its wide distribution, this bottom fish is known to fishermen and cooks in Europe, the USA, Canada, and Japan.

Nature has shaped the body of the flounder in an unusual way; the flat body of the fish is adapted to existing on the bottom. As a result, flounder meat has non-standard properties. Throughout history, people have used flounder for culinary and medicinal purposes.

Description of flounder

Flounder is a bottom-dwelling predatory fish that lives in the seas and rivers of the Atlantic and Pacific basins, as well as directly in the oceans.

The fish has specific characteristics:

the eyes are located on the upper horizontal plane of the fish;
there is a pronounced asymmetry in the body
eyes shifted to the right;
the upper and lower planes of the body are colored differently
the part facing the bottom is white, the top varies in color different types flounder;
The fish's body is equipped with a circular fin along its entire diameter;
there are auxiliary pectoral fins;
the tail is short, slightly forked.

Interesting fact: flounder eyes can move independently of each other

Adult fish reach 45 cm in length. Females are larger than males.

The most common types of flounder

Ichthyologists have described 30 species of flounder. In fishing, there are two main types: sea and river.

Main types of flounder:

sea Large fish(up to 7 kg of weight), found in almost all seas of Northern Europe;
river. It lives in the seas of Europe and enters the mouths of their rivers. Hunts in the sandy bottom. Color – greenish-brown;
white-bellied. Found in the seas of the Pacific and Atlantic oceans. It has an arc-shaped body and a protrusion in the center of the upper plane;
star-shaped. Distributed in the territory from Chukotka to Japan, but not numerous. Lives in river mouths and shallow bays. The eyes, unlike other flounders, are located on the left side of the head. The diet of this type of fish contains not only the usual prey, but also waste from fish factories;
yellowfin. The most numerous species. Individuals are relatively small – up to 500 g in weight. Yellowfin flounder live on the bottom in large schools;
polar. Lives in the northern seas, from Siberia to Norway. Can enter river mouths. The species is distinguished by very small scales and a non-forked tail. Often migrates in search of food.

Flounder lifestyle

Muddy muddy places on the bottom, near piers, piles, natural reefs. The main content of a fish's life is hunting.

Her loot:

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

small fish;
polychaete worms;
crustaceans;
shellfish

Flounder can destroy the “spawn nests” of other fish. The predator hides in secluded places on the bottom, waiting for its victims in “ambush.” It buries itself in silt or sand with the help of its fins, leaving only its eyes on the surface.

The fish rarely leaves the bottom shelter, swims in a horizontal position, bending its body in waves. Flounder stays awake and hunts only at night.

Interesting fact: flounder - the only fish, discovered at the bottom Mariana Trench

The way of life has developed in fish the ability to mimic - to change the color of the upper part of the body to match the color of the bottom. This helps the flounder camouflage itself from both prey and larger predators.

Natural enemies of flounder:

shark;
acne;
halibut;
Human.

During spring spawning, a female flounder spawns up to 10 million eggs. Young fish do not yet have characteristic asymmetry. They swim sideways, their eyes are located on both sides of their heads.

By the time they grow up (3 years of life), the body of a young fish already takes on a specific shape. A healthy flounder survives in the wild for up to 10 years.

How to select and store flounder

The most best fish– not frozen. The freshness of flounder can be easily checked by the following signs:

the eyes of the fish are bright and clean;
the flesh is elastic, springs when pressed;
gills pink;
The sea flounder gives off the smell of salt, and the river flounder gives off the smell of a pond.

But only residents of coastal areas can purchase fresh flounder. In cities far from the seas, fish is sold frozen. The advantage of flounder is that it is rarely cut into pieces before freezing.

You should choose a shiny carcass, without large ice crystals and white spots - “freezer burns”. You should not take fish that has been stored in the freezer for more than 3 months.

It is preferable to cook purchased fish immediately, as it does not have a dense structure. Flounder should be stored in the refrigerator, but not in freezer, placing it on a flat plate or in a bag, and pouring over it with broken ice.

Flounder in cooking, popular recipes

The tender, sweetish meat of flounder is so easy to prepare that the fish can be used as the basis for an everyday dinner. Its mild flavor and unusual texture lend itself to many recipes.

frying in a pan;
grilling;
stewing;
pickling;
baking.

The characteristic smell does not allow it to be used in soups. But it goes well with vegetables, potatoes, cheese, mushrooms, and rice. The taste of flounder is well complemented by hot sauces - tomato, wine-based, horseradish.

Important! Flounder cannot be fried over high heat - it turns into porridge. Moderate heat will make the fish elastic and juicy.

Flounder is included in the traditional fish cooking of Greece, Spain, Italy, Turkey, Japan, and the USA. Every kitchen has simple and tasty dishes made from this fish, for example:

In a greased form, arrange layers of fried onions and garlic, pieces of flounder fillet, slices of fresh tomatoes and lemon, and again pieces of fish. Add a few cubes of butter. Bake in the oven at 200° for no more than 20 minutes. So are the Greeks. You can serve the finished fish with rice or fried zucchini, eggplant, or boiled potatoes.
Preheat the oven to 175°. Place the flounder fillet in a greased dish. Season with lemon juice, salt and pepper. Place pieces of butter, tomato cubes on the fillet, sprinkle with garlic powder and dried basil. Bake until fish flakes easily with a fork. This is an Italian recipe, so you can serve the fish with pasta or rice.
American housewives put flounder fillets in plastic bag, add any hot sauce and marinate for 1 hour in the refrigerator. Then the pieces of fish need to be rolled in flour. Cornmeal will give the most beautiful color. Fry the flounder in a non-stick frying pan in a mixture of olive and butter. Fillet should be fried for 3 minutes. on each side. Cheese sauce and boiled potatoes go well with this recipe.

Nutritional value and calorie content of flounder

Flounder contains many elements valuable for human health. This:

a large proportion of minerals (selenium, phosphorus, magnesium, iron);
a lot of vitamins B6, B12;
unsaturated fats;
lack of sugars.

For 100 g of fish there are:

fat – 1.5 g;
proteins – 24.2 g;
carbohydrates – 0.

From 100 g of flounder, a person receives only 117.3 kcal. Fried on vegetable oil flounder provides 201.81 kcal.

Gastronomic qualities and beneficial properties of flounder

Flounder meat is white and soft, with a lot of protein. It saturates well, but does not give weight gain. Benefits of flounder:

high content of polyunsaturated fats, which protect human cells from aging and cancer;
balance of useful minerals: iodine, phosphorus, iron, vitamins, selenium;
good cholesterol, which destroys plaques of bad cholesterol on the lining of blood vessels;
high content of selenium, which nourishes the human thyroid gland;
complete absence of carbohydrates.

Important! Medium-sized fish contain more nutrients than large or small ones. The meat of fish weighing from 300 to 500 g is tastier.

Flounder is especially useful for pregnant women, the elderly, children and people who have suffered a serious illness.

What do we know about the benefits of flounder for human health?

Nutritionists consider flat fish a medicinal product.

The composition of valuable substances makes flounder useful for diseases such as:

hypothyroidism;
cardiovascular diseases;
chronic gastritis;
cholecystitis;
autoimmune diseases;
chronic fatigue syndrome;
anemia.

The benefits of flounder

In addition to dietary nutrition for chronic diseases, flounder is good in a regular diet.

Its beneficial properties provide:

kit useful weight during pregnancy;
rapid recovery after serious illnesses;
cancer prevention in older people;
increasing mental performance and memory in schoolchildren and students;
increased sexual desire;
improving the structure of hair and nails;
cleansing the skin, increasing its turgor.

Damage to flounder

Fish, as a rule, is not harmful to health. The health value of fish depends on the method of preparation. Flounder loses most of its beneficial properties when salted, smoked, or canned.

Flounder prepared in these ways can harm various organs of the human body:

Salted flounder retains fluid in the body, leading to edema and unhealthy weight gain;
Salted flounder puts excessive stress on the kidneys;
salted and dried flounder concentrates salt in the joints, which leads to arthritis;
Smoked and canned fish are the source of carcinogens.

Important! Dried flounder without salt retains almost all valuable substances. But dried fish should not be eaten by people with gastrointestinal diseases.

Contraindications

Flounder is contraindicated in specific cases:

salted, smoked, fried in oil, dried flounder is contraindicated for people with diseases of the gastrointestinal tract, liver, and gall bladder;
salted and smoked fish should be excluded from the diet of patients with cardiovascular diseases;
salted and smoked fish should be avoided by pregnant women and children under 14 years of age;
salted, smoked, fried flounder is contraindicated for people with metabolic disorders;
Flounder is prohibited for people allergic to fish.

Flounder caviar

Flounder caviar is rich in vitamins A, D, E, F, lecithin, and folic acid. These substances make it useful for:

stimulation of brain cells;
increasing immunity;
improving vascular elasticity.

Flounder caviar is salted, fried, stuffed into pancakes and on sandwiches.

Tip: if there is caviar in fresh flounder, you need to squeeze it out of the film with a fork before cooking.

Flounder has not only valuable dietary properties, but also pleasant taste. These properties make fish popular in the national cuisines of many nations. Baked, boiled and stewed flounder is useful for people of any age and health status.

Flounder: benefits and harm

An adult flounder is unmistakably recognizable - it has very strong body asymmetry. The side of the fish where it spends its entire life adult life, pale and rough. It has no fins or eyes. The side facing the surface is smooth and disguised to match the color of the bottom. Typically, the top of the fish is dark brown, but may vary depending on the habitat.

Juvenile flounder appearance does not differ from ordinary fish and swims vertically. Before maturation, the fry go through all the stages of changes that have occurred with flounder over thousands of years of evolution. Hiding from enemies, the flounder has adapted to lie on the bottom, merging with the ground. It is inconvenient to observe what is happening from above with one eye, so the eye of the fish, located on the lower side, gradually shifted upward, to the upper side.

The movement of the fish “on its belly” along the bottom led to a rough roughness of the lower side. The fish on this side feels like fine sandpaper to the touch. Its hard skin protects the flounder from slipping on sharp rocks and pebbles.

Sometimes a fish, in order to completely merge with its surroundings, buries itself in the sand, leaving only its eyes on the surface. Moreover, some types of flounder even have the ability to change their pigmentation to match the color of the bottom, like a chameleon.

Flounder feeds on crustaceans and small fish that live on seabed. She has strong, well-developed teeth. In search of food, flounder tries not to leave the bottom, but some species are known that are found in high layers of water during feeding.

Flounder is the only fish that has been observed at the bottom of the Mariana Trench. When diving to a depth of 11 km. Jacques Picard I noticed small flat fish, about 30 cm in length, similar to the familiar flounder.

Many species of flounder are of valuable commercial importance due to delicious meat. The European species of flounder and Japanese olive flounder are of greatest interest for fishing on an industrial scale. Species native to the western and northern Atlantic are popular among sport fishermen.

Only medium and large-sized species of flounder are of gastronomic interest. For example, halibut, considered a delicacy, can reach 2.5 m in length. The European species is smaller - about 1 m. There are also species, for example, oligolepis Tarphops, which grow only up to 4.5 cm and reach a mass of 2 grams.

Fishing on sea flounder not much different from catching other bottom fish. Acts as bait small fish, or pieces of fish, shrimp, crustaceans. In Russia, when fishing for flounder, sometimes they even use sausage, which the fish readily grabs. Flounder grabs bait slowly, which is typical for its sedentary lifestyle. Bites occur at a depth of 10-100 m. The fish does not resist very actively, but you must fish it out carefully so as not to tear its lip.

Flounder should be understood as several species of fish, distinguished by their unusual body structure and body shape itself. Flounder should be understood as “flat” fish species, which is what it means in translation.

As a rule, these types of fish live in close proximity to the bottom and are of industrial interest due to the fact that the meat of these fish is excellent taste qualities. Basically, flounder lives in the seas and oceans, but sometimes enters rivers. Flounder is considered predatory fish, because it feeds exclusively on living organisms. How useful the fish is, its catching and its behavior will be discussed in this article.

Appearance

What is most interesting is that what is seen is not the truth. The back and belly of the flounder are actually the sides of the fish, some of which are colored and others not. At the same time, both eyes of the fish are located on one side, although they can look in different directions, independently of one another. This allows the fish to react in time to external stimuli, such as the enemies of flounder. They also help her hunt.

Adults are laid on their side, their eyes are moved to the top of the head, which is their characteristic feature. Determining how old an individual is is quite simple by the asymmetry of its body. In adult individuals, there is a strong asymmetry of the body, and the part of the body on which it spends almost its entire life is characterized by very pronounced roughness. Its color is somewhat pale, and its eyes are located on the other side. As for the other side, it is smooth and has a sandy color, which helps the fish camouflage on the bottom. The color of the top may depend on the fish's habitat. Young individuals are practically no different from ordinary fish species and swim just as vertically. In the process of growing up, certain metamorphoses occur. By the time of reproduction, the flounder becomes a flounder: the left eye moves to the right side, and the fish begins to swim horizontally.

Flounder hides from its enemies at the bottom, burying itself in sand or other soil. At the same time, she leaves her eyes outside to monitor what is happening around her. In this position, she also monitors potential prey. If it suits her, she instantly grabs it.

The lower part of the flounder has quite durable and rough skin. This is due to the fact that the fish mainly moves along the bottom, among scatterings of stones and shells, which can be quite sharp. To the touch, this part of the flounder’s body can be compared to sandpaper. There are species of flounder that can change color depending on their habitat, which helps the fish hide from their enemies.

Where does flounder live?

Flounder can be found in almost all oceans and seas. Most representatives of this species prefer the waters of the Pacific and Atlantic oceans, as well as the waters of the Sea of Japan, etc. Oddly enough, the flounder was discovered in the Mariana Trench, at a depth of 11 km. This type of flounder grows up to 30 cm in length. Three species of flounder live in the Black Sea. Most close-up view- This is a kalkan flounder. Some individuals are capable of gaining weight up to 15 kg. In addition, the kalkan flounder is capable of changing its color, adapting to external conditions habitat. This species of flounder has no scales.

In the Black Sea there are river flounder (gloss) and sole, which also belongs to this type of fish. Many fishermen note that the most catchy place is the Kerch Strait. In addition, fishing can be no less productive at Cape Tarkhankut, as well as at the mouths of the Dniester and Dnieper. The same types of flounder are also found in the Sea of Azov.

How does it reproduce

Flounder, compared to other fish species, is quite prolific. Adults are capable of laying up to ten million eggs. This fish lays eggs at a depth of at least 50 meters.

Flounder meat is valued for its taste, which is why it is caught on an industrial scale. Especially, olive Japanese flounder and European flounder are in great demand. Flounders are also very popular among amateur fishermen, especially those that inhabit the northern and western parts of the Atlantic Ocean. As a rule, amateur fishermen go to the open ocean or open sea to catch this tasty fish and try their hand.

Flounder fishing

What gear is used

Since flounder leads a bottom-dwelling lifestyle, bottom (feeder) gear is more suitable for catching it. At the same time, it should be borne in mind that flounder can be caught with a spoon if it is held at the very bottom or using the vertical lure method. As bait for the hook, you should choose those living organisms that are included in the diet of flounder.

Line selection

The main line should have a thickness of about 0.5-0.7 mm, and the line for the leash is chosen a little thinner, about 0.4-0.6 mm. This is necessary so that the fishing line can withstand a large specimen, which gets hooked quite often. When fishing, flounder exhibits great resistance. This is also due to the structure of her body. The strongly flattened body provides a lot of resistance, plus the resistance of the fish itself. When fishing from the shore, you need to have enough line to cast the tackle as far as possible.

Selection of hooks

It is better to choose hooks for catching flounder with a long shank and numbers No. 6, No. 7. This is due to the fact that flounder can swallow the bait quite deeply. Therefore, other sizes and shapes of hooks are subsequently difficult to remove from the fish’s mouth.

Bait

Experienced fishermen point out that small mollusks, crabs or small fish, which form the basis of its diet, can be put on the hook. You need to attach it so that the hook is not visible.

Methods for catching flounder

Flounder can be caught either from the shore or from a boat. She swallows the bait in a lying position, after which she tries to move to the side. At this moment you need to hook. When playing, you should take into account the fact that this fish strongly resists, therefore, you should not force events.

You need to wait the right time, gradually pulling it either to the shore or to the boat. During this time she will get tired, and at the end of the event she will not resist so much. This will allow you not only to catch such tasty fish, but also to keep your tackle intact.

Catching flounder from the shore is effective when it comes close to the shore, which happens at the end of autumn and this period continues for almost the whole winter. To catch flounder from the shore, you need to arm yourself with:

Spinning rod, the length of which can range from 2 to 5 meters. Moreover, the spinning rod must be powerful, with a dough of at least 150 grams.
Feeder (bottom tackle). To catch this powerful fish Powerful river feeders with a marine reel installed on them are perfect.
A powerful and strong fishing line, with a breaking force of at least 10 kilograms. Its thickness is selected within 0.5 mm, no less. This is also necessary in order to throw a tackle with a sinker weighing about 200 grams far. If the reservoir has a sandy bottom, then it is better to take an anchor sinker.
Hooks, numbers from No. 6 to No. 12.

Some tips for catching flounder from the shore

Flounder prefers a solitary lifestyle and does not travel in schools.
If the shore is sandy, then this is one of the best places to catch this fish. You should not choose a place with stones. The tackle needs to be thrown at different distances in a checkerboard pattern.
It is necessary to throw the tackle as far as possible, at a distance of at least 50 meters. The rod on the shore should be set at an angle of 75 degrees.
It is better to place small fish on the hook, either whole or in pieces.
If the shore is flat, then it is better to take advantage of this advantage by dragging the flounder to the shore.
If the fish weighs 5 and more kilos, then pulling it out is not easy, without some experience. In this case, it is better to exhaust the fish, although this may take a lot of time.
As experienced fishermen point out, the most intense bite is observed early in the morning, although it is possible to catch flounder at night.
The bite is determined by the behavior of the rod tip. If there is wind and waves on the water, then this is more difficult to do without experience in catching this fish.
When catching the Black Sea flounder kalkan, you should be extremely careful, since it has a sharp spine that can easily create a long-lasting wound on the human body. When catching flounder, it is better to remove this thorn immediately.

Using some tips, flounder fishing will always be productive. For example:

For fishing from a boat you do not need a long spinning rod. Even a winter fishing rod can come in handy here. The thickness of the fishing line is selected in the range of 0.5-0.6 mm.
The line for the leash is selected within 0.35 mm.
The sinker is selected weighing from 80 to 120 grams. It is better not to use an anchor sinker.
When fishing from a boat, the bait should be lowered vertically in relation to the boat. If the place is not deep, then the tackle can be thrown to the side, and then pulled up to the “plumb” position. The second cast is carried out in the same way, but from the other side of the boat.
If bites are rare, then you can lower the spinning rods on both sides of the boat, and cast the third one.
If a flounder bites, it will mean that it is securely on the hook, since its mouth is strong.
When fishing from a boat, you need to have a hook, since it is unlikely that you will be able to drag a large specimen into the boat with your hands.

Flounder meat is considered dietary and is easily digested by the human body. Flounder meat contains B vitamins, as well as microelements, which have a positive effect on the functioning of almost all internal organs.

100 grams of flounder meat contains only 90 kcal. At the same time, 16 grams of protein and 3 grams of fat were found. Flounder meat does not contain carbohydrates, which contribute to weight gain. excess weight. Flounder meat is not only healthy, but also tasty.

Despite this, flounder has its own specific aroma, which disappears if the skin is removed from the fish. Thanks to his amazing taste, man has come up with many recipes and cooking methods. The meat of this fish can be fried, boiled, stewed or baked. At the same time, you must always remember that flounder will be most useful when most of the nutrients are retained in the fish meat if it is boiled, stewed or baked. Many experts do not recommend frying flounder, since any fried dish burdens the stomach.

Flounder is a very common, healthy fish, characterized by unsurpassed taste. Thanks to such data, it is caught on an industrial scale.

Along with fishermen, flounder fishing is also carried out by amateurs. Basically, they are attracted by the fact that the flounder seriously resists, and this means extra doses of adrenaline and a memory for life. For fishing to be successful, you need to correctly select all the elements of the gear and find a catchable place.

Flounder can be found in rivers and seas, from the Arctic Circle to Japan itself. Thanks to this, it is known to chefs all over the world.

She has interesting shape body, which contributes to her life at the very bottom. The meat of any type of flounder has specific characteristics. Despite this, humanity has always used the meat of this fish for various purposes, including culinary purposes.

Flounder is a predatory fish that lives directly at the bottom. Distributed in the Atlantic and Pacific basins. Moreover, as a rule, it is also found in the oceans. It is quite easy to distinguish it from other, no less common species of fish by the following features:

the flounder's eyes are located on the upper part of its body;
her eyes are shifted somewhat to the right, so there is asymmetry of her entire body;
the upper and lower parts have different colors: the lower part is white, and the upper area - depending on the species;
There is a circular fin along the entire perimeter of her body;
in addition, pectoral fins can also be found;
slightly forked but short tail.

It is interesting that the eyes of a flounder are able to work independently of one another.

Females are larger than males, and adult specimens grow up to 45 cm in length.

The most famous types of flounder with photos

Large individuals, weighing up to 7 kg. This species is found mainly in the seas of Northern Europe.

Distributed in the seas of Europe, but enters the mouths of freshwater rivers. Finds food on sandy or muddy bottoms. It has a greenish-brown tint, while the belly is painted white. Inhabits the seas of the Pacific and Atlantic oceans. The body of the flounder is slightly curved, with a characteristic protrusion at the top.

Prefers the seas of the Pacific and Atlantic Oceans. It is characterized by an arced body and the presence of a protrusion in the center of the upper part.

The usual habitat is Chukotka and Japan. This is a rare species that prefers river mouths and shallow bays. The eyes of this species of flounder are shifted more to the left, unlike other species. It feeds on the usual food, as well as fish waste.

One of the most common types of flounder. It grows weighing no more than 500 g. They live closer to the bottom and prefer to stay in numerous schools.

Habitats are northern seas from Norway to Siberia. It enters river mouths and often moves in search of food. It has small scales and a non-forked tail.

The life of flounder, like other types of fish, is a constant search for food. Therefore, flounder prefer muddy areas of the water area located near piers, natural reefs or pilings.

Her diet includes:

polychaete worms and small fish;
small crustaceans;
various shellfish.

Flounder raids and ravages spawning areas various types fish The predator can hide in various places or bury yourself in the sand at the bottom, leaving only your eyes above the surface of the sand. It rarely moves to other layers of water, being constantly at the very bottom. It moves in a horizontal plane due to the wave-like movements of its body. It turns out that he searches for potential victims only at night, and is in hiding during the day.

Interesting! Flounder was discovered at the bottom of the Mariana Trench and, so far, it is the only species of fish found at such a depth.

Flounder can change the color of the upper plane of the body, which helps it camouflage itself with any type of bottom.

The natural enemies of flounder are:

acne;
halibut;
Human.

When a flounder spawns, the female lays up to 10 million eggs. IN at a young age she does not have pronounced body asymmetry. Over the course of three years, the body of the flounder begins to take on the usual shape for a flounder. Flounder is able to live in conditions wildlife about 10 years.

The best product is not frozen. In this state it is quite easy to determine how fresh the fish is.

The eyes of the flounder are clear and bright;
the body is elastic and springs when pressed;
pink gills;
sea fish smells like salt, and river fish smells like a pond.

Unfortunately, fresh fish can only be purchased from the population of those coastal areas where flounder is caught. In other cities it can only be purchased frozen. At the same time, flounder is very rarely cut before the freezing process. Therefore, when choosing frozen flounder, you should pay attention to the cleanliness of the fish’s body so that it does not contain characteristic spots (ice burns). You should not purchase fish that has been in the freezer for about 3 months.

Purchased flounder should be cooked immediately, since its meat is not very dense in structure. Fish is stored in the refrigerator, but not in the freezer. To do this, place it on a flat plate or place it in a bag, sprinkle it with ice cubes.

Flounder in cooking, popular recipes

The fish has sweetish meat with a delicate structure. Therefore, it is quite easy to prepare and eat regularly. The quality of meat and its taste characteristics make it possible to prepare various dishes.

Experienced specialists prefer to cook flounder in the following ways:

fry in a frying pan;
grill;
stew;
marinate;
bake in the oven.

Flounder meat has a characteristic odor, so it is not recommended to cook soups or fish soup from it. Despite this, it goes well with various vegetables, potatoes, cheese, mushrooms, and rice. The characteristic taste of fish is perfectly emphasized hot sauces. prepared with tomatoes, wine or horseradish.

Flounder is an integral part of the culinary masterpieces of Greece, Spain, Italy, Turkey, Japan and the USA. Every kitchen can please you with a simple but tasty dish, like:

Place fried onions and garlic, fragments of flounder fillet, pieces ripe tomato and lemon, and then again pieces of fish. Then add slices of butter to the dish and bake in the oven at a temperature of about 200°C for 20 minutes. This is how the Greeks prepare flounder. The finished product is served with rice or fried zucchini, eggplant, and boiled potatoes.
Italians prepare flounder in a completely different way. They take a dish, grease it with oil and place flounder fillets on the bottom. Season the meat on top with lemon juice, salt and pepper. Then cubes of butter and parts of a tomato are placed on top, after which the whole thing is sprinkled with garlic powder and dried basil. After which the dish is placed in an oven preheated to 175°C and baked until cooked. The finished dish is served with pasta or rice.
Americans perform the following operations with flounder. They place fish fillets in a plastic bag, add sauce (spicy) and marinate in the refrigerator for one hour. Then the fish pieces are placed in corn flour and distributed evenly over the entire surface of the meat. Cook the flounder in a non-stick frying pan along with olive and butter. Pieces of meat are fried for 3 minutes on each side. This meat will perfectly complement boiled potatoes or cheese based sauce.

Flounder meat contains elements beneficial to the human body, such as:

selenium, phosphorus, iron, magnesium;
vitamins B6, B12;
unsaturated fats, no sugar.

For 100 grams of fish meat there is:

Fat – 1.5 g;
Protein – 24.2 g;
Carbohydrates – 0 g.

In 100 grams fresh meat fish contains 117.3 kcal. If you fry it in vegetable oil, it will already contain 201.81 kcal.

Flounder has light and tender meat, with a significant protein capacity. It is perfect for those who are overweight. Flounder meat fills you up without adding weight.

Advantages of this product:

The presence of polyunsaturated fats leads to rejuvenation of the body and is a preventive measure against dangerous neoplasms.
Sufficient amounts of iodine, iron, phosphorus, selenium and useful vitamins makes this product irreplaceable for the human diet.
The presence of good cholesterol helps to destroy bad cholesterol.
The presence of selenium replenishes the thyroid gland in humans.
No carbohydrates.

Interesting! The most useful are medium-sized individuals. The highest quality meat comes from carcasses weighing from 300 to 500 grams.

The benefits of flounder fish for the body

Nutritionists classify flounder as a medicinal product. The presence of certain useful elements makes flounder valuable for the following diseases:

hypothyroidism;
cardiovascular diseases;
chronic gastritis;
cholecystitis;
autoimmune diseases;
chronic fatigue syndrome;
anemia.

Advantages of flounder

Flounder, as a food product, can be consumed in everyday nutrition, and not only for chronic disorders in the functioning of the body. By eating flounder, you can achieve:

gaining useful weight during pregnancy;
recover quickly from illness;
carry out prevention against serious diseases;
promotion mental activity schoolchildren and students;
improve the function of the genital organs;
optimize the structure of nails and hair;
improve skin freshness.

Damage to flounder meat

Flounder, like most fish species, is not capable of harming human health. How healthy this meat is depends on the technique of its preparation. The meat of this fish loses a lot of nutrients when salted, smoked and canned.

Flounder cooked using these techniques helps:

Retention of fluid in the human body, which contributes to swelling and unhealthy weight gain.
Increased load on the kidneys.
Concentrations of large amounts of salt in the joints.
Concentrations of carcinogens in the human body.

At the same time, dried flounder without salt retains all the beneficial elements, but in this form it is harmful to people with gastrointestinal problems.

In salted, smoked and fried form, if there are disorders of the gastrointestinal tract, liver, gall bladder.
It is better not to eat salted and smoked flounder for patients with cardiovascular problems.
Salty and smoked fish Not recommended for pregnant women and children under 14 years of age.
Salted, smoked and fried fish are contraindicated for people with metabolic problems.
It is prohibited for people suffering from individual intolerance to this product.

Flounder caviar

Its caviar is rich in vitamins such as A, D, E, F, and is also distinguished by the presence of lecithin and folic acid. These components can contribute to:

optimization of brain cell function;
improving immunity;
increasing vascular flexibility.

Flounder caviar is used to stuff pancakes and spread on sandwiches, and it is also salted and fried.

Flounder meat has a pleasant taste and is a valuable dietary product. Baked, boiled and stewed flounder will be useful for people of various categories.