Beyond salmon and tuna are a myriad of other fish that are fresh and flavorful, like flounder. We’ve enjoyed it lightly seasoned with lemon and herbs or battered and turned into fish sticks. Here are some ways our team has been using flounder of late.

Floundering Fish

Chameleonic

Flounder are usually brown-colored with various red, orange, green, and blue markings on the body. They can change their body color to blend with the colors of their environment in 2–8 seconds.

Many Fish in the Sea

There are around 30 species of flounder that can be found in the tropical and temperate coastal waters of the Atlantic and Pacific Oceans. Despite accelerated pollution of the sea and excessive commercial fishing, the wild population of flounder is still large and stable.

Living Wild

Flounder can survive 3–10 years in the wild.

Flounder in Toasted Spices

Recipe by Sarah Faygie Berkowitz

This is my favorite way to cook delicate white fish; heating the spices (also known as blooming) brings out the aromatics in the various flavors and yields a soft and super tasty piece of fish — with minimal oil and minimal effort!

SERVES 4

• 2 lb (1 kg) small flounder fillets
• 1 Tbsp turmeric
• 1 Tbsp garlic powder
• 1 Tbsp dill
• 1 Tbsp onion powder
• salt and pepper, to taste
• olive oil spray

Place all the spices into a paper muffin cup (or other small dish) and mix. Spray a frying pan with olive oil and sprinkle the bottom of the pan with some of the spice mixture. Place pan over medium heat, and when spices are hot, add the fish and cook several minutes on each side. Cook the fish in small batches so as not to crowd the pan. When the fish is a nice golden color and smells fragrant, it’s done! (I like to wipe out the pan in between each batch and spray with fresh olive oil and more spices.)

Note: This method works great for tilapia too!