Atlantic Flatfish - Southern, Winter, Yellowtail and Summer Flounder (Fluke)

Summer flounder (fluke) are found in inshore and offshore waters from Nova Scotia, Canada to the east coast of Florida. In the U.S., they are most abundant in the Mid-Atlantic region from Cape Cod, Massachusetts to North Carolina. Summer flounder typically spawn when they reach lengths of about 10 inches and age 2-3. Spawning occurs in the fall in the ocean.

Summer flounder in northern areas spawn and move offshore (depths of 120 to 600 feet) earlier than southern fish. Larvae migrate to inshore bays and coastal areas from fall thru spring. Juvenile flounder join adults in their offshore migration at about one year of age.

Summer flounder spend most of their adult life on or burrowed in the sea bottom, lying in ambush for their prey. They strike quickly, grasping their prey with well-developed teeth. Their diet consists of small fish, squid, sea worms, shrimp, and other crustaceans.

Summer flounder are excellent table fare. The meat is light colored, fine grained and very mild tasting. Fish in the 4-8 pound range yield an excellent ratio of meat in relation to whole weight. A good fish cleaner can produce boneless, skin on fillets that are about 60 % of a healthy summer flounder's live weight.

Flounder and other flatfish are not born with both eyes on one side. During growth, the "bottom" eye migrates to the upward-facing side of its body. This allows these unique fish to lie on one side, burying in the sand where they can ambush its prey. Depending on the species, both eyes may be on the right or left side of the fish.

photo credit: National Oceanic and Atmospheric Administration/Department of Commerce

Flounder fishing is extremely popular in Virginia. Towns like Chincoteague, Wachapreague and Quimby are well known for their access to flounder hotspots.

On the coast of Virginia, especially, the Delmarva Peninsula, flounder fishing is a spring ritual for many anglers. Locals and transient fishermen alike converge on the inshore waterways each spring for the opening weeks of flounder fishing.

Read this article in full here:

Fishing For Flounder
in Maryland and Virginia Waters

Flounder is low in fat and a source of B vitamins and niacin.

Broiled Flounder Parmesan

2 pounds flounder fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 cup butter, room temperature
3 green onions, chopped
thinly sliced lemon and parsley for garnish, optional

Place fillets in a single layer on a greased baking dish or broiler
pan; brush with lemon juice.

Combine Parmesan cheese, mayonnaise, salt, butter, and green onions in
a small bowl; set aside.

Broil flounder fillets 4 to 6 minutes, or until fish flakes easily
with a fork. Remove from oven; spread with cheese
mixture.

Broil about 30 seconds longer, or until cheese is lightly browned and bubbly.

Garnish with sliced lemon and parsley if desired.

Serves 6 to 8.

Southwestern Style Flounder with Rice and Beans

fish:
2 pounds Southern flounder fillets, skin on
2 tsp orange juice
4 tsp minced fresh cilantro
salt to taste
1 tbsp vegetable oil

rice and beans:
3/4 cup long grain rice
1 tbsp minced garlic
1 tbsp vegetable oil
2 cups tomato salsa
1 1/2 cups cooked or frozen corn
1 15-ounce can pinto or black beans, drained and rinsed
1/2 cup orange juice
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 tbsp minced fresh cilantro

Preheat oven to 400 degrees. Place fillets skin side down in a single layer in a shallow dish. In a small bowl, mix orange juice, cilantro, salt and oil. Spoon mixture over rockfish and spread to evenly coat. Cook rice according to package directions and keep warm.

In a heavy, large skillet, heat remaining tablespoon of oil on medium heat for 3 minutes until hot. Add garlic and sauté until slightly softened, about 2 minutes. Stir in the salsa, corn, beans, orange juice, cumin, and pepper. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally. Remove from heat and stir in cilantro.

Spoon hot rice into a 9 x 13 inch baking dish and top with bean mixture; stir gently to blend. Place fish fillets, coated side up, on top of the bean mixture. Bake, uncovered, until the fillets turn white and just begins to flake when tested with a fork, 18 to 20 minutes. Makes 6 servings.

For more flounder and other seafood recipes see Fresh Seafood Recipes.

Southern Flounder

Southern flounder (Paralichthys lethostigma) occur from North Carolina to the mouth of the Rio Grande and southward into Mexico. Female of the species may reach lengths up to 36 inches and weigh over 20 pounds while males seldom exceed 12 inches in length.

Winter Flounder

Winter flounder are an important commercial and recreational fish throughout New England and the Mid-Atlantic. Inshore habitat degradation and overfishing have contributed to serious stock declines throughout the species' range, leaving both fisheries at a fraction of their historical numbers.

Yellowtail Flounder

Yellowtail flounder reach maximum sizes of roughly 22 inches total length and 2.2 pounds in weight. They are found along the Atlantic coast of North America from the Gulf of St. Lawrence, Labrador, and Newfoundland to the Chesapeake Bay. Yellowtail flounder prefer sandy bottoms in waters between 130 and 230 feet.

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Since 1993, summer flounder has been under a rebuilding plan that seeks to reduce fishing mortality (the amount of fish landed) and continue rebuilding the stock. A 10-year rebuilding plan began in 2000 and would have ended January 1, 2010; however, the recent Reauthorization of the Magnuson-Stevens Act extended the summer flounder rebuilding plan to January 1, 2013.

In a 2007 letter to W. Peter Jensen, chairman of the Atlantic States Marine Fisheries Commission, then head of NMFS William T. Hogarth wrote "I urge you to consider new approaches for 2008 that will better ensure that the recreational targets will not be exceeded."

Hogarth noted that the Marine Recreational Fishery Statistics Survey indicated that all but two East Coast states exceeded their 2007 targets by the end of August.

He went on to warn that "if the measures implemented by the states to manage the 2008 recreational fishery are not effective to constraining harvest within the recreational harvest limit, NMFS is prepared to close the summer flounder recreational fishery in the Exclusive Economic Zone."

ATTENTION FISHERMEN:

Florescent green circular tags are pinned through the anterior dorsal region of the fish (see graphic). The "button" portion of the tag bears a serial number and a contact phone number. A select number of fish will also have acoustic tracking tags attached. We encourage the release of any tagged fish with the tag still attached, especially sub-legal sized fish, so that further data can be collected from subsequent recaptures. Any fish with tracking tags should be retained since the tags are reusable.

Whom to contact?

Fishermen encountering these tags are requested to report recapture information to Paul Caruso at the following addresses or phone number:

Massachusetts Division of Marine Fisheries
1213 Purchase St- 3rd Floor
New Bedford, MA 02740
E-mail: paul.caruso@state.ma.us
Phone number 508-990-2860 x 107

What to report?

The serial number, location of recapture, date captured, length of the fish, and your name, address, and telephone number should all be

reported. Responders will receive a reward, and randomly selected responders will receive a $100 gift certificate, good for the purchase of fishing equipment or supplies.

Why are summer flounder being tagged?

Summer flounder are being tagged in Massachusetts's waters to determine movement patterns and if the same fish return to local waters in subsequent years. Results of this study could allow the evaluation of alternative management strategies in the future that could benefit local fisheries.