Halibut and flounder are two of the most common fish on menus all year. They are friendly fish with fins that we love. Theyre both tasty, not too “fishy,” and a solid choice for a seafood dinner on any restaurant menu.
Many people don’t know that flounder isn’t a specific type of fish, but rather a word for a group of flatfish species. There are more than 200 species of flounder in the Atlantic and Pacific Oceans.
Flatfish are bottom-dwellers and live along the ocean floor. With both eyes on one side of their bodies, they are wide and flat. Their colors range from tan to reddish to white with spots. (“Finding Nemo” was a bit inaccurate in this aspect. ) And who is one of the most popular members of this group? Halibut.
So a halibut is a flounder, and both are flatfish, but not all flounder is halibut. Are you still confused? Let’s go over their main differences and then get to what matters: can you switch them in recipes? Which one works best for different kinds of food?
Flounder is a delicate white fish with a reputation for having a very mild slightly sweet flavor. But with so many conflicting opinions on what flounder actually tastes like it can be hard to know what to expect from this popular seafood. In this in-depth guide, we’ll uncover the nuances of flounder’s taste and texture, how it compares to other fish, the best cooking methods to bring out its flavor, and some delicious recipe ideas. Read on to finally understand the true flavor profile of this understated fish!
Flounder refers to a group of flatfish species like fluke, sole, and plaice that live on the ocean floor. They are swimming fish that have evolved to lay flat against the seabed, with both eyes on one side of their head. Flounder is harvested year-round from the northern Atlantic and Pacific oceans, where it resides close to shore and inland estuaries. The most common market species is the summer flounder, also known as fluke. These flattened fish average 1-3 pounds in size.
Flounder has white, delicate meat that cooks up light and flaky It’s considered an approachable fish for beginners since its flavor is extremely mild compared to bolder, fishier options like mackerel or sardines. When perfectly fresh, flounder has a subtle sweetness similar to crab or lobster
The Mild, Sweet Flavor Profile of Flounder
So what does flounder taste like exactly? The flesh has a very delicate flavor that is subtly sweet and almost cream-like. There is only a very faint fishiness. It does not have any overwhelming flavors that would overpower recipes. The meat has a soft, flaky texture similar to cod or pollock but remains firmer than a fish like sole.
Some key traits of flounder’s taste include:
- Mild flavor intensity
- Hints of sweetness
- Very faint fishiness when fresh
- Delicate, flaky texture
- Creamy, soft mouthfeel
Flounder provides a light base to soak up spices, herbs, and other stronger flavors. Think of it as a blank canvas. This makes it extremely versatile in a wide variety of dishes.
How Flounder Compares to Other Fish
Since flounder is prized for its mild taste, it’s useful to compare it to some other popular types of fish fillets:
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Tilapia: Very similar mild, sweet flavor and flaky texture. Tilapia has a slightly firmer flesh.
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Cod: Also has a delicate, flaky texture. Cod has a cleaner, lighter taste than flounder.
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Halibut: More dense and meaty than flounder. Halibut has a slightly stronger fish flavor.
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Sole: Flounder and sole taste almost identical. Sole has a more delicate flake that can become almost creamy when cooked.
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Haddock: Haddock is slightly tangier, whereas flounder is sweeter. Haddock holds its shape better.
Getting the Best Flavor from Flounder Through Cooking
Since flounder is so mild, the cooking method plays a major role in bringing out its full flavor. Here are some of the best ways to cook flounder fillets:
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Pan-searing: Cooks quickly over high heat to get a nice contrast of flaky interior and crispy browned exterior.
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Baking: Retains moisture well. Bake at 400°F for about 15 minutes depending on thickness.
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Broiling: Gets a caramelized crust in minutes under high heat. Watch closely to avoid drying out.
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Frying: Deep frying in light breading gives flounder a tasty crunch.
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Grilling: Gets light charring on the grill. Cook gently to prevent sticking.
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Soups/stews: Simmering brings out flounder’s flavor into the broth. Use chunks or strips.
For maximum flavor, opt for quick cooking techniques that add some browning while keeping the interior tender. Avoid overcooking.
Delicious Flounder Recipes to Try
To highlight flounder’s sweet, delicate flavor, pair it with bright, acidic ingredients and seasonings. Here are some delicious recipe ideas:
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Bacon-Wrapped Flounder – Crispy bacon and smoked paprika complement flounder beautifully.
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Cajun Blackened Flounder – A buttery, spicy Cajun rub adds big flavor.
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Flounder Tacos – Top with fresh pico de gallo, avocado, lime crema for a tasty taco night.
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Pecan-Crusted Flounder – Chopped pecans give a fabulous nutty crunch.
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Flounder en Papillote – Baked in parchment paper with white wine, veggies, and herbs.
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Flounder Chowder – Delicious paired with potatoes, corn, and bacon in a creamy base.
Where to Buy Fresh Flounder and How to Store It
Since flounder is highly perishable, start by purchasing the freshest fish possible:
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Check reputable grocery stores or fish markets for whole flounder on ice.
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Look for clear eyes, vibrant red gills, and firm, shiny flesh.
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Avoid any fish emitting a fishy odor. This indicates spoilage.
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Purchase fillets within 2 days of use and keep very cold.
To store:
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Keep fresh flounder on ice until ready to cook.
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Refrigerate uncooked fillets for 1-2 days max.
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Freeze for up to 3 months in freezer bags with air removed.
With proper handling, this fish retains its naturally sweet flavor.
Flounder is a Nutritious Addition to Your Diet
In addition to its great taste, flounder has plenty of health benefits. This fish is an excellent source of lean protein, providing around 20g per 3 ounce serving. Flounder is also low in calories and total fat while containing heart-healthy omega-3 fatty acids. The high protein content makes it quite filling.
Some of the main nutrients found in flounder include:
- High-quality protein
- B12, selenium, potassium
- Vitamin D
- Omega-3 fatty acids
- Vitamin B6
The American Heart Association recommends eating fish like flounder at least twice per week for the cardiovascular benefits. So take advantage of this tasty, nutritious fish!
Flounder are pretty flat
There are three different kinds of flatfish called flounder: winter flounder, summer flounder, and yellowtail flounder. This makes it even harder to tell the difference between flounder and halibut. (No, thats not the same fish that your favorite sushi order is made from. ) And there are two types of flounder called halibut: Pacific halibut and Atlantic halibut.
Flounder can be found all along the West Coast of the United States, from the Gulf of Mexico to the Gulf of Maine. They are also found in Mexico. Basically, wherever theres a coastline, there is flounder.
They are white-fleshed fish that usually weigh up to 22 pounds. They lie on their side and swim along the bottom. Both eyes are on one side of their head. Their eyes are able to move in separate directions simultaneously. As with just about all white fish, their meat has a mild flavor and does not taste fishy. Their flesh is flaky and slightly sweet. The larger species have a firmer texture whereas the smaller ones are more on the delicate side.
So how does halibut differ from other flounder?
Halibut is a huge fish
Halibut differ from flounder in about a few main areas. Physically, they contrast in their size and body shape, as well as their teeth, eyes, and tail. While no flounder has ever weighed above 30 pounds, halibut can sometimes clock in at over 400 pounds. They can be up to 20 times the size of other flatfish.
Shape-wise, a flounder is rounder while the halibut takes on more of an angular, kite shape. They have concave tails with pointy tips compared to the flounders rounded, fan-shaped tail. One fun thing about flounder is that their eyes can be on either the left or right side of their head. Halibuts’ eyes are on the right side of their head.
Halibut also live farther north than other flounder. Pacific halibut are found from Alaska through the northwestern United States. Atlantic halibut is found near Cape Cod and all the way up to Greenland and over to Europe. Along with Atlantic and Pacific halibut, there is a third type called Greenland halibut, which is also sometimes called turbot.
Catch, Clean, Cook – FLOUNDER! First time tasting!!
What is the difference between halibut and flounder?
In terms of the fish themselves, one major difference between the two is their size. While a typical flounder might max out at around 30 to 40 pounds, it’s not uncommon for halibut to weigh in at 400 pounds or more. When compared with halibut, flounder is less meaty and has a slightly more flaky and delicate texture.
What does flounder taste like?
Flounder is a mild-tasting fish with slight sweetness and a delicate, flaky texture. It’s a slightly fatty fish, but not fishy-tasting. The Spruce Eats/Diana Mocanu
Is Flounder a good fish to eat?
Flounder is a seafood gem that offers a delicate and exquisite dining experience. Its mild and subtly sweet flavor, combined with its tender texture, makes it a versatile fish for various culinary preparations. Whether you’re cooking it at home or ordering it at a restaurant, flounder promises a memorable taste adventure.
What is the difference between tilapia and flounder?
Tilapia: Tilapia and Flounder are both mild white fish, but tilapia has a slightly more pronounced flavor and a less flaky texture. Sole: Sole and Flounder are often compared due to their similar taste and texture. However, sole is usually more delicate and has a slightly more pronounced sweetness.