Small Toothed Flounder Photos Information | Catching & Fishing for flounder | Cooking Flounder & Sole

Small Toothed Flounder (Platessa jenysii) & Sole Photographs and Information

The Small Toothed Flounder inhabits sand or mud bottoms. It is endemic to Australia.

When first hatched, larval Flounder have one eye on each side of their head and swim in the normal vertical manner. As the fish matures one eye moves around (or sometimes through) the head to join the other. The fish then lies on the "blind" side on the bottom with both eyes uppermost. The eyed side becomes dark and the "blind" side becomes white or yellowish.

Flounder is a delicate tasting white flesh, although there is not much flesh on a fish.

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Did you know? When first hatched, larval Flounder have one eye on each side of their head and swim in the normal vertical manner.

Scientific Name	Platessa jenysii
Location	Australia wide
Season	All year round
Size	Up to 30 cm
Australian Species Code	37 461900
Taste, Texture	Delicate, fine texture. Excellent eating.

Nutritional Information
For every 100 grams raw product
for Flounder fillet.

Kilojoules	-
Cholesterol	20 mg
Sodium	-
Total fat (oil)	1.3 g
Saturated fat	36% of total fat
Monounsaturated fat	31% of total fat
Polyunsaturated fat	32% of total fat
Omega-3, EPA	98 mg
Omega-3, DHA	61 mg
Omega-6, AA	36 mg

Angling for Flounder:

Habitat: Saltwater and estuarine

Most flounders are caught in bays and estuaries.

Cooking Flounder or Sole:

Colour of Raw Fillet:	Pink
Flavour:	Medium, bay flounders have a more delicate flavour than other flounders
Moisture:	Dry
Texture/firmness:	Medium, The bay flounder is softer in texture than other commonly eaten flounders.
Fat Content:	Low to Medium

Flounders are flatfish that have become extremely popular in restaurants. They generally have a delicate to medium flavour and their unusual appearance suits them exceptionally well to presentation especially something a little out of the ordinary.

Flounders are often served whole and can either be boned-out, or with the bones left in to provide an attractive appearance.

Flounders have been found to bake beautifully either as they come, or with a stuffing of fresh herbs and lemon zest. Lightly covered with seasoned flour, flounders can also be grilled with a little oil and lemon juice, or meuniere style to produce great results. Lemon butter or meuniere is a popular accompaniment and the use of herbs such as dill, sage and basil will make sure your flounder does not flop. For something different, lightly grill flounder fillets and then poach them in wine. Be careful not to overcook.

Flounders are medium to high-priced finfish in southern states and low- to medium-priced in areas where a particular species is less well known or imported. Smaller grades (A and B) and larger grades (G and H) are generally cheaper than medium grades

Sole Recipes - From How To Cook Fish

Microwave Cooking Times for Fish
- Fish fillets � 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large � 6 minutes/750g on medium
- Whole fish � Small � 3-4 minutes on medium

Commercial Fishing for Flounder and Sole:

Wild caught, Some species have excellent aquaculture potential.

Recovery Rate
Fillets: 25 to 30% from whole flounder (gilled and gutted), The recovery rate is low because the body is very flat (depressed).

More links about Flounder and Sole Fish Information