FISH - (8 oz.) FLOUNDER FILLET 10 lb. BULK
Regular price $87.00/
Shipping calculated at checkout.
Skinless and boneless Flounder Fillet is (8 oz.) each piece.
10 lbs. bulk case.
Flavor Profile
Raw flounder ranges from tan to pinkish to snow white, but cooked meat of all species is pure white, lean, boneless and flaky with a mild flavor, ranging from bland to sweet. The sweet taste and firm texture of yellowtail flounder is often regarded as the standard to which other flounders are compared.
| Calories: | 91 |
| Fat Calories: | 10.8 |
| Total Fat: | 1.2 g |
| Saturated Fat: | 0.3 g |
| Cholesterol: | 48 mg |
| Sodium: | 81 mg |
| Protein: | 18.8 g |
| Omega 3: | 0.2 g |
Cooking Tips
Use wine, sauce, other liquids or moist vegetables to keep thin flatfish fillets from drying out. Avoid sauces and herbs that overpower their delicate taste.
Cooking Methods
- Bake
- Broil
- Fry
- Saute
Origin
Norway
Defrosting Fish in the refrigerator overnight is the best way because it ensures that it's never warm enough to give food-borne bacteria a chance to multiply. If the fish is thin enough, you may get away with defrosting in the morning, if you plan to cook in the evening. Do not remove fish from package, just place on a plate or directly on the shelf in your refrigerator.
If you need to quickly defrost, the next best way is:
- Do not remove the fish from the vacuum pack, this will help preserve the flavor when defrosting in cold water.
- Place the fish in a shallow dish or bowl submerged in cold water. Do not use warm or hot water, this will change the texture of the fish and can create food safety hazard.
- You can leave the water running with a tiny bit of narrow stream of water running into the bowl or dish. Or you can change water out every 20 minutes until completely defrosted.
- Remove fish from package, rinse with water, and pat dry with paper towel. Use the thawed fish immediately to ensure best results!
