Fish
Tail
Tail-end flounder fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Taste a scrap if quality seems uncertain before committing a whole batch.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Ice, rail and trawler fleets moved flounder inland as everyday protein, including named tail portions.
Fillet and portion packs of flounder became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold flounder whole and in pieces long before industrial freezing, including named tail portions.