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Fish Photos & Information

Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

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.

Cooking Flounder:

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.

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