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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.

floundersmall.jpg (3452 bytes)

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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.

Saltwater Fish - What bait to use for fishing - a list of saltwater baits with the main "diners" who will be tempted.

Good bait for flounder includes worms, prawns or shrimp, yabbies and crabs. You can also use clams or pippies and pilchards.

As an ambush predator, flounder will take small lures.

Cooking Flounder or Sole:

Colour of Raw Fillet:


Flavour: Medium, bay flounders have a more delicate flavour than other flounders
Moisture: Dry


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


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).

Exporters of Flounder  |  Importers of Flounder  |  Processors of Flounder  |
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