Flounder is a protein-rich fish that contains some beneficial minerals, but no carbohydrates and almost no fat. Flounder has a mild and delicate flavor and the texture is medium-firm with a small flake. It has a very white color and a very mild flavor that’s easy for anyone to enjoy, simply add seasoning to taste and have yourself a delightful and nutritious meal. Dull brown in color with reddish brown blotches, Flounder is considered to be the most popular of flatfish. It is easily enjoyed by those who like a fish with lean, firm, white meat and a clean, subtle flavor. You’ll find it similar to Fluke, Sole or Dab.
Wholey Seafood offers frozen, skinless/boneless in excellent condition. Our flounder fillet products are individually quick frozen (IQF). It is wild caught, using the bottom otter trawling methods. Because of their delicate taste, flounder and sole are well suited for elaborate presentations such as stuffing and saucing. There are a variety of cooking methods for flounder: baking, frying, steaming, or sautéing.
Flounder, Crab Meat, Mozzarella Cheese (Pasteurized Cow’s Milk, Salt, Cheese Culture, Enzymes), Jack Cheese (Pasteurized Cow’s Milk, Lactic Culture, Sea Salt, Vegetable Enzymes), Mayonnaise (Expeller Pressed Canola Oil, Whole Eggs, Apple Cider Vinegar, Water, Egg Yolks, Salt, White Mustard [Distilled White Vinegar, Water, Mustard Seeds, Salt), Lemon Juice Concentrate), Pasteurized Whole Eggs, French Bread Crumbs (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Ascorbic Acid, Riboflavin, Folic Acid], Water, Salt & Yeast), Green Bell Peppers, Red Bell Peppers, Yellow Onions, Cornstarch, Dijon Mustard (Vinegar, Water, Mustard Seed, Salt, White Wine, Citric Acid, Tartaric Acid, Spices, Turmeric), Green Onions, Lemon Juice (From Concentrate), Salt, Spices.
Remove product from package before cooking (if product has been frozen, let thaw).
CONVENTIONAL/TOASTER OVEN: Place on lightly oiled baking pan or ovenable dish. Cover loosely with aluminum foil and bake in preheated oven for 15-20 minutes at 425 F or until fish is cooked and center has reached 165 F.