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Flounder — product description at

Flounder is called two species of commercial fish of the flounder family, belonging to the genus Bothidae and Pleuronectidae and common in the coastal waters of several seas.

There are about 500 species of flatfish in the world.

Flounder is found in the North-East Atlantic, from the White Sea to southern Portugal, to the North Sea and the western part of the Mediterranean Sea. It also penetrates the brackish waters of estuaries and lagoons in search of food.

Only in the seas washing the territory of our country, there are about 30 species of this flat fish.

The flounder’s body appears flat and the head is asymmetrical. Actually, what seems to us like a stomach and a back is two sides of a fish. In some species of flounder, the right side becomes the bright «bottom», and in other species, the left side.

Flounder can change the color of the upper body, depending on the color and pattern on the bottom.

It reproduces it so much that it becomes almost indispensable.

Interestingly, the newborn flounder is no different from other fish.

Her body is symmetrical, and her eyes are placed on both sides of the head, but as one grows up, one eye begins to move from the downward lower (“blind”) side to the edge of the head, this is due to the uneven growth of the body. Subsequently, both eyes are on the upper (“eye”) side.

True, there are several exotic species: their moving eye stops exactly on the edge of the head.

Flounder meat is rich in phosphorus salts, but there is practically no fat. Flounder is a source of vitamin B12 and omega-3 fatty acids.

Fish contains vitamins such as A, D, B12, E, thiamine, riboflavin, nicotinic and pantothenic acid, pyridoxine. Flounder contains such useful amino acids as aspartic, threonine, serine, glutamic acid, glycine and many others, they help to reduce the level of cholesterol in the blood. Flounder contains many minerals and trace elements — it is sodium, potassium, calcium, iron, selenium, zinc, magnesium, phosphorus, copper.

Fish also contains a large amount of iodine.

Flounder is called two species of commercial fish of the flounder family, belonging to the genus Bothidae and Pleuronectidae and common in the coastal waters of several seas.

The European species of flounder and Japanese olive flounder are of the greatest interest for commercial fishing on an industrial scale. Species found in the western and northern Atlantic are popular amongst angler athletes.

Only medium-sized and large-sized flounders are of gastronomic interest. The European type of flounder is about 1 m. There are species, for example, Oligolepis Tarphops, which grow only up to 4.5 cm and reach a maximum mass of 2 g.

Black Sea species of flounder called kalkan — it is a rather large fish, it grows to a meter in length, sometimes weighing up to 10 kilograms.

Kalkan meat is white, tasty and not very fat.

Off the western coast of Kamchatka, the so-called yellow-bellied, or the four-hill flounder is one of the most delicious and valuable Far Eastern flounders.

Most flounders are very tasty and tender meat, so many members of this order are commercial fish in many countries.

This fish can be cooked in a variety of ways.

Usually, flounder is fried in the pan in whole or in only its tender loin.

In Normandy, flounder is baked, filled with cider, or with a sauce of mussels and champignons. In Greece, cooked with tomatoes.

Danes often use mushrooms together with flounder.

And in Germany boiled flatfish with various sauces is most popular.

White wine is often added to the broth when cooking the flounder.

Among the popular recipes you can find boiled and fried flounder, it is baked in the oven,.

Choosing a side dish for fish, we focus on two factors: the properties of the fish and the method of its preparation. WITH .

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