Flounder fish: photo, description, useful properties and recipes

Flounder is known throughout the world. It occurs in both fresh and salt waters. The meat of her is very tasty and useful.

Flounder: what kind of fish, how it looks and where it lives

Flounder is a fish with a very interesting body shape, thanks to which its life activity takes place at the bottom of the reservoir. It is a predatory representative, it is very easy to recognize because of some features:

1. The location of the eyes of this fish is special. They are located on the upper part of its body. Since they are shifted to one side, the asymmetry of the fish body is very obvious.
2. The upper and lower parts of the flounder are differently colored: the lower part is always light, and the upper one, depending on its variety.
3. There is a fin around the perimeter of the flounder. But, in addition to it, there are also pectoral fins.
4. The tail of this fish is short and slightly bifurcated.
5. Female flounder is larger than the males. The size of adult fish can reach 1 m.

Types

Everyone has heard of such a fish as flounder, but few know how many of its varieties exist in nature. And each of these species has distinctive features - color and habitat. Learn more about the varieties of flounder:

1. Royal. Fish of this species have an original body shape and color. The meat of the king flounder is tender, soft and perfectly lean. People on a proper diet or a strict diet give preference to this species. King flounder contains omega-3 fatty acids, which are known for their beneficial effects on the body. It has no small bones, so it is also suitable for children's diets.
2. Far Eastern. This name is rather a generalization of several subspecies of flatfish that inhabit the waters of the Far East. Size ranges from 30 cm to 1 m. The fish easily changes its coloration to match its surroundings, which protects it from larger predators and helps in hunting prey. It contains iodine and balanced proteins.
3. Spotted fish. This is a freshwater species that is found in rivers and breeds specifically in marine waters. The name of this species is relevant because of the brown spots with which its body is covered. The spotted flounder is an excellent camouflage, it adapts to the environment, changing its color and even being covered with additional spots. The average weight of an adult fish - about 3 kg, spotted flounder meat is juicy and tender.
4. Bicolor. This is the only one of the flatfish that belongs to the ray-fish species. Adults reach a length of half a meter. The two-color flounder loves sandy ground, but also lives in muddy ground. A genius of camouflage, she knows how to camouflage herself so that it is almost impossible to notice her among the underwater flora and fauna.
5. Kamchatka flounder. Also has another name - sugar flounder because of the taste characteristics of the fish meat. It lives off the coast of Kamchatka. It is also called yellow-bellied or four-bellied flounder. Its coloring is peculiar: the underside is lemon or light brown, while the eyes are on the green or brown side, sometimes with dark spots. An adult fish reaches 40 cm in length. The meat of such flounder is considered the most delicious and most valuable among others.
6. Baltic. Contains many vitamins and useful minerals, is a river species. Behind the eyes there is a small scallop, and all over the body one can observe small tubercles. The meat of Baltic flounder is delicious and contains omega-3 acids.
7. Murmansk flounder. This species is often called flounder-herring. Externally, this flounder does not differ from other fish of the Far Eastern species, but the taste of the meat is significantly different. All this is due to the diet of the fish, which feeds on mollusks, sea urchins and crustaceans. The meat of the Murmansk flounder is white in color.
8. Bluefin. Also known as the fat flounder, lives in the Pacific Ocean. A deep-sea fish whose meat is a powerful antioxidant. The fillet of blue flounder has a pleasant, pronounced flavor. This species is often used in dried form, as a snack for various drinks.
9. Northern. The white-bellied flounder, which lives exclusively in salt water bodies. The lateral line of this species is distinctive and curved at the front of the fish's body. The fins are without the spots and stripes characteristic of other species. Despite the unattractive coloring of the fish, its meat has high taste qualities and is excellent for cold-smoking.

The differences between flounder and halibut

Halibut and flounder are very similar because both fish belong to the same family.

1. Both species also have a flat body structure and eyes located on the upper part of the body.
2. The halibut has a more elongated body and its left eye is on the rib of the head, while the flounder has both eyes on the same side and located very close to each other.
3. The coloration is also distinctive. The halibut's body is the same color on both sides, the underside of the flounder is always lighter than the top.
4. Halibut are much larger than flounder and can weigh up to 300 kg.
5. Halibut meat is fattier, and flounder meat is often called "sea chicken" because of its dietary properties.

Composition and calories

Flounder, regardless of species, contains a lot of useful substances. Per 100 grams of fresh flounder meat contains only 83 kcal. It also contains B vitamins, which help to restore and normalize the metabolism. It contains riboflavin and vitamin A, which are good for eyesight. Vitamins E and C are also present in plaice. In the process of cooking the caloric value of fish changes. For example, 100 grams of grilled plaice contains 223 kcal, but boiled - 103.

There is a lot of phosphorus and omega-3 fatty acids. In addition, there are nicotinic, pantothenic acid, riboflavin, thiamin, pyridoxine, vitamins of group B, including B12, as well as D, E and A. The plaice meat contains amino acids - glycine, threonine, asparagic acid.

Useful properties of flounder

General benefits

In the recipes of almost all diets you can see such a component as flounder meat, because of the useful properties of this fish. The protein contained in flounder is quickly digested, and for the human body it is simply necessary. Thanks to the amino acids, the body lowers the level of cholesterol in the blood. Minerals, macro- and micronutrients also have useful properties:

• convert glucose into energy;
• accelerate the healing process of wounds;
• Strengthen bone tissues and have a beneficial effect on the teeth;
• regulate the water-salt balance;
• Promote rejuvenation of the body;
• increase the level of hemoglobin in the blood, physiological and brain activity;
• Contribute to the functioning of enzymes.

Iodine contained in flounder meat increases immunity. Some species of fish, including flounder, are excellent aphrodisiacs that increase sexual activity in both women and men.

Flounder is also used in the cosmetic industry - it is used to extract collagen, which protects and moisturizes the skin.

For women

For the fairer sex, flounder is a godsend. Not only does it have delicious meat, but it is also dietary, which allows you to keep a slender figure. Also the beneficial substances in its composition have a beneficial effect on the skin, hair and nails. Polyunsaturated fats, which are present in the meat of flatfish, contribute to the prevention of gynecological diseases. Regular consumption of plaice meat slows the aging process and prevents the formation of wrinkles.

For men

Regular consumption of plaice affects the active production of sex hormones in men and increases their sexual activity. Flounder is rich in proteins, so the representatives of the stronger sex who are engaged in sports, it is useful to consume this miraculous fish. It helps to stimulate muscle growth in the formation of muscles.

When pregnant.

Pregnant women flounder is especially useful. The high content of iodine in its composition has a favorable effect on the development of the fetus. Studies have shown that those women who ate saltwater fish during pregnancy gave birth to children with significant mental potential.

When breastfeeding

Great benefit brings the meat flounder during breastfeeding. After all, a nursing mother, like no one else, needs protein. And the protein contained in flounder is more easily digestible than meat. Also, the mother's consumption of dishes from flounder, which are incredibly useful, will also help to saturate the baby with vitamins.

For children

Flounder in the diet of children is an ideal product. Iodine deficiency can lead to a threat of thyroid disease, so it is recommended to give flounder meat to children at least once a week. In children under a year of age the endocrine system is still forming. For this reason, it is not recommended to give flounder meat to babies.

When losing weight

The fight against excess weight is not easy. In order to get rid of it, you need not only physical activity, but also the right foods. Flounder can not just be eaten during weight loss, it must be included in the diet of thinning people. The main reasons:

1. Low caloric content of the product. In 100 grams of meat of this fish contains only 91 kcal, but about 40 percent of the daily norm of protein. Flounder meat perfectly satiates and speeds up the metabolism.
2. The content of vitamin B12 has a positive effect on energy reserve. More energy means more movement, and therefore calories are burned much faster than usual.
3. Scientists have found that all people who are overweight are acutely deficient in vitamin D, which is contained in flounder meat.
4. Flounder contains a lot of omega-3 fatty acids, which prevent fat accumulation in the abdominal area.

In case of diabetes

Nutritionists and endocrinologists recommend that diabetics include fish in their diet. Flounder is one of the eight best fish species suitable for people suffering from diabetes. Flounder meat contains a lot of protein, which is just necessary for diabetics, and healthy fats. Do not include dried, smoked, salted and fried flounder in the menu of a diabetic. Allowed to eat fish, steamed, boiled, baked and stewed. Do not hurt and jam from the seafood.

Pancreatitis

Pancreatitis is a disease that requires strict compliance with a therapeutic diet for a very long period. If it is not observed, there will be no positive dynamics of the disease, because medications are effective only in conjunction with proper nutrition.

In pancreatitis, only low-fat varieties of fish are allowed to be eaten. Flounder fits this description perfectly. Despite the mass of useful substances contained in the meat of flounder, with pancreatitis allowed to eat only boiled fish or steamed. Steamed minced meat cutlets are acceptable, but it should be borne in mind that the spices in this dish should be minimal.

With gastritis

Fish is a very useful product, with a good composition and properties, but with gastritis are allowed to eat not all varieties. Fish allowed in the diet of a patient with gastritis:

• sea flounder;
• hake;
• pollack;
• sea lemon;
• pike-perch;
• pollack;
• saffron cod.

The above species contain a minimum amount of fat, so they do not irritate the walls of the stomach.

From flounder can be prepared the following dishes for people suffering from gastritis: steamed cutlets, fish broth, meatballs and fish soup. It is categorically forbidden to use dried, smoked, fried flounder, as well as pickled in vinegar.

In case of gout

People with gout must also sit on a diet because one of the causes of gout pathology is improper metabolism. One of the most important components of the diet is fish products. Fish of fatty varieties is forbidden to eat. Using flounder in the menu of persons with gout is acceptable, but with an acute form, doctors recommend to give up eating fish at all.

What is the use of plaice caviar

Flounder caviar is simply a treasure trove of iron. Its regular use is recommended to both adults and children suffering from anemia. As is known, rockfish contains a lot of omega-3 fatty acids, vitamin D and B12 - but the caviar contains these useful substances much more.

Harms and contraindications

Do not eat meat of flatfish for people who have allergies or individual intolerance to this product. Care should be taken by those who suffer from chronic liver and kidney diseases, because excessive consumption of flounder meat can worsen their health.

You should always buy flounder meat only in proven places that will provide a really good quality product. The place of sale should have environmental tests confirming the health of the fish for sale. Fish absorbs mercury or other harmful metals, which can be detrimental to the health of the person who eats it.

People suffering from kidney failure should not include salted flounder in their diet because it retains fluid in the body and puts a strain on the kidneys. You should limit yourself to boiled or barbecued meat. It is not recommended to eat dried plaice to those who suffer from diseases of the gastrointestinal tract.

Contraindications to use:

• Hyperfunction of the thyroid gland;
• intolerance of protein components;
• allergies to seafood.

Smoked flounder is unhealthy, during smoking it accumulates carcinogenic substances. Also, you should be careful with fried fish, because its fat content increases, which causes enormous damage to the liver and intestines.

It is categorically forbidden to use flounder in dishes that contain raw fish, because there is a high probability of infection with helminths.

How to choose and store

When choosing flounder you should pay attention to its smell. The fragrance should be smooth and without any extraneous flavoring. Fresh flounder has a uniformly light color of meat. If the skin of the fish is sticky, you should not buy it because there is a risk of buying a spoiled product. The gills should be pink; then you can be sure of the seafood's freshness.

There is another method for testing the freshness of fish: putting pressure on the skin with the finger. If the carcass is stale, then after pressing the hole will remain on the fish. Fresh fish will not have a hole at all or it will fill in seconds. You should choose sturdy carcasses. It is important to understand that if there is no confidence in the freshness of the fish, it is better not to buy it at all, because poisoning caused by stale seafood is one of the most difficult.

Ideally, flounder should be cooked immediately after purchase. If there is a need to store it, however, it should be done in plenty of ice. The ice should surround the fish on all sides. In this form, the fish can be stored, but not for more than two days.

How to clean flounder properly

Flounder is cleaned in an unusual way. The carcass is cleaned of skin entirely, but there is no need to remove scales beforehand. Stages of cleaning flounder:

1. First, wash with warm water.
2. After that, cut off the fins.
3. Using the incisions formed from the cut fins, free the whole carcass from the skin, moving from the tail to the head.

The skin of the fish can accumulate specific odors that will be perceptible during cooking if the plaice is not peeled. Smaller fish are sometimes fried with the skin.

To get a flounder fillet, you need to take the fish cleaned of skin, make a cut near the head and pull it along the back. This way the carcass is split in half and the backbone is freely extracted.

How to cook plaice well: recipes

Lovers of sea fish will appreciate the dishes cooked from flounder. And no wonder, because along with the unsurpassed taste of such dishes, a high degree of usefulness is also noted.

In the oven

Cooking flounder in the oven is very simple, while the dish turns out very tasty. The necessary ingredients: 2 medium-sized flounder, chicken egg, a tablespoon of rye flour, salt (preferably sea salt), olive oil.

First you need to prepare the fish for baking: cut off the tail and fins, remove all the insides. If there is caviar in the belly, it can also be used in baking or separated and cooked in another dish. Then cut off the head and rinse the plaice under cold water. Break the chicken egg into a bowl, add salt and beat with a whisk. If you want at this stage you can add fish spices, but it is not necessary. Stirring the egg mixture, slowly add the flour. Dip the fish in the batter and put it on a tray, pour the rest of the egg mixture on top. Then pour a little olive oil over the plaice in the batter and place in a preheated 180 degrees oven. Cook for 15 minutes, serve with vegetables.

Pan fried

Pan-fried plaice turns very tasty and tender. There are no difficulties in cooking. The necessary products: fish, flour, salt, pepper and cooking oil. Put the carcass on a cutting board, remove the head, fins, insides and remove the scales. Then wash the flounder and cut into pieces. Add spices to the flour and mix. Heat oil in a skillet and, dipping each slice of plaice in the flour mixture, fry on medium heat until golden. Fried fish goes well with fresh vegetables.

In the multicooker

Flounder is a very tasty and healthy product, ideal for cooking in the multicooker. This fish has almost no bones, and when cooked flounder almost does not shrink in volume. To cook it in the multicooker you need the following ingredients: 2 flounder pieces, 100 g of French mustard, 2 cookies, breadcrumbs, vegetable oil and salt.

If you cook from frozen plaice, let it thaw completely, and only then proceed to cooking. Cut the cleaned fish into pieces and salt it. Add the grainy mustard, mix well and leave in the refrigerator for 15 minutes. Chop the cookies and mix with the breadcrumbs. Baste the fish pieces in the mixture. Pour vegetable oil in a multicooker, set the mode "Frying" and wait until the oil becomes hot. In hot oil put pieces of plaice and fry on both sides until fully cooked. Serve with greens.

On the grill

This recipe is suitable for home cooking. The flounder meat is fragrant and very juicy. The necessary products: medium-sized flounder - 4 pieces, fish seasoning, 3 tablespoons of vegetable oil, 5 tablespoons of mayonnaise and lemon.

Clean the fish from scales and insides, cut off the head and wash well. Cut the fish lengthwise into two pieces, rub it with salt and spices, then put it in the fridge for half an hour. Fry the fish on the electric grill, pre-lubricate it with vegetable oil. Frying time - 3-5 minutes on both sides. Serve hot, pour freshly squeezed lemon juice over the plaice when serving.

On the grill

After cooking plaice on chargrill at least once, you'll want to repeat it again and again. It is very delicious to cook it on the grill with ginger, the dish turns spicy and very tasty. The necessary products: 3 cleaned flounder carcasses, lemon, a tablespoon of grated ginger, salt, black pepper, vegetable oil and any favorite spices for fish.

Rub the cleaned flounder with salt, spices and ginger. The fish should stand in this marinade at least two hours, if time permits, it is better to leave overnight in the refrigerator. Rub the grill grate with vegetable oil, put the plaice and fry on the coals, periodically turning the grid. For readiness it is enough to fry for 5 minutes on one side. Before serving, sprinkle with lemon juice.

What can be cooked from flounder: Recipes

Dishes from flounder are quick to prepare, healthy and very tasty. There are many different recipes using the meat of this fish. This product is so combinable with others that it is almost impossible to spoil a dish from flounder. The main thing is to use your imagination and experiment.

Cutlets

Juicy, lush cutlets of flounder turn out very tasty. They are easy to prepare. They are useful, they can and even should be fed to children. The necessary ingredients: 600 g of flounder fillets, 25-30 g of butter, loaf, chicken egg, onion, 2 tablespoons of semolina, a bunch of fresh dill, a teaspoon of paprika, breadcrumbs, any vegetable oil.

Pass the flounder fillet through a meat grinder, along with the loaf and onion. It is not necessary to soak the loaf in milk, you can grind it together with the crust. The onion is better to choose a large size. Onions give the cutlets juiciness, so add a lot of them. Add semolina, egg, finely chopped dill and soft butter to the minced meat. After that, salt and pepper everything and mix into a homogeneous mass. The semolina makes the cutlets puffy and absorbs excess moisture. Stuffing should stand for a while in the refrigerator, 30 minutes is enough. At this time, mix breadcrumbs with paprika. Cutlets breaded with this mixture turn out fragrant and crispy.

Form small cutlets from the cool minced meat, dip them in the breading mixture and fry in hot oil on both sides. Then place them on a baking tray and finish cooking in the oven for 10 minutes. When serving you can decorate the cutlets with a slice of lemon.

Soup

Fish soup is one of the most common dishes of Russian national cuisine. There are many recipes, but this one is particularly good. For its preparation you need the following products: 1 kg of flounder, 0.5 l of water, 6 potatoes, 2 onions, 2 tablespoons of tomato paste, 50 g of butter, 2 cloves of garlic, bay leaf, salt, ground black pepper and herbs.

Bring the water to a boil and add spices and salt. At this time, peel the fish, peel the onion and cut into large rings. When the water boils, put in a pot onions and fish. In 20 minutes, take the plaice out of the water and let the broth infuse for 10 minutes. Then strain the broth through a fine sieve, add the diced potatoes, put on the fire and bring to a boil. Cut the second onion into thin rings or shreds and place it in the soup, then add the tomato paste. The flounder soup will be ready when the potatoes are soft. Remove the soup from the heat and add the crushed garlic. When serving, place the fish pieces on the plates, pour the soup and sprinkle with dill or any other herbs.

Everyone knows that most children prefer cream soups and puree soups. The soup, the recipe for which will be presented below, will conquer any child. Flounder cream soup is very useful, especially for children and their developing body. To prepare it you need the following ingredients: 0.5 kg of flounder fillets, 250 ml of warm milk, 250 ml of warm vegetable broth, 30 g of butter, 2 tablespoons of flour, parsley, bread, olive oil and salt.

Cut the fish fillets into medium sized pieces. In a separate bowl add: melted butter, olive oil and flour, whisk it all. After that, pour warm milk and vegetable broth. It is important that the resulting mixture has no lumps. The resulting mass put on a low heat and bring to a boil. After the base boils for 3-5 minutes, add the fish and cook for another 5 minutes. The cream soup on the stove must be constantly stirred.

Take the soup off the heat, whip with a blender and garnish with slices of bread and herbs. Children love it when the dishes are garnished. The cream soup can be garnished with slices of loaf cut into the shape of shark fins.

Can I Dry Flounder

Flounder is a tasty sea fish that can be used not only in dishes - it is dried, smoked and made into a fish stew. It is easy to dry plaice at home, plus this fish is much cheaper than store-bought dried fish.

To dry plaice you need a fish and salt. Clean 2 kg of fish carcasses from scales, take out the insides and wash thoroughly. Remove the head too. Then rub the fish inside and outside with a lot of sea salt and leave in a deep bucket at room temperature for 10-12 hours. After the time has elapsed, take out the plaice, rinse, blot the rest of the water with a paper towel and hang to dry. Dry the flounder for five days in warm weather. After the fish has dried, remove from the rope, wrap in paper and store in the refrigerator. That's it! Dried flounder is ready to eat.

Interesting facts about flounder

1. It turns out that many years ago, flounder looked like a common fish, the eye placement was standard, and it swam with its back up. To protect itself from larger predators, it sank to the bottom and began to hunt there. The fish flipped on its side for camouflage, but it was not convenient to hunt in that position. Evolution worked in the flounder's favor, and over time both eyes became positioned on one side. Today's flounder is born with eyes on both sides and swims with its back to the top, but as it grows the fish sinks to the bottom and lies on its side. One side of it develops much more intensely than the other, the swim bladder disappears, and the eye gradually moves to the upper side. What is interesting is that the flounder's eyes can work independently of each other.
2. Also an interesting fact is that the slow flounder is very fast in moments of danger. Having the unique feature - to discharge water through the lower gills, it swims away from the place of danger so quickly that the sand and silt rises around it.
3. Flounder lives a relatively long time. Its life span is about 30 years.
4. It is the only fish that has been found at the bottom of the Mariana Trench.
5. The largest flounder was caught in 1980, its length reached 2 m and its weight exceeded 100 kg.

Flounder photo