Flounder Fishing Record:
Largest caught in Florida: 20lbs. 9 oz., in Nassau County, Fl. Caught by Larenza W. Mungin
Food Value: lean, white flesh
Fillet of Flounder Stuffed with Crabmeat:
Preparation: Rinse and dry the flounder. Remove the shell from crabmeat and add green pepper, pimiento, mustard, Worcestershire sauce, salt, pepper, Old Bay, cayenne, and crackers. In a small bowl or measure, combine egg white and 1 tablespoon of the mayonnaise. Add to crab mixture and toss until well blended. Brush fillets on cut side with melted butter. Place flounder in greased shallow backing pan and top each fillet with even amounts of the crab mixture. Drizzle remaining butter over top of stuffed fillets. Bake at 400 degrees for 15 minutes. Combine egg yolk and remaining mayonnaise. Spread egg mixture on top of each fillet and sprinkle with paprika. Increase temperature to 450 degrees and bake 6 minutes longer, or until golden bubbly. Serves 4.
Recipe taken from: Southern U.S. Cuisine
How to clean a Flounder:
Cleaning Flounder For the Table
Step 2. Cut from the center outward along the ribs, working from the spine out toward the fins.
Step 3. Peel the fillet up as you cut it free.
Step 4. Cut the fillet free from the outer edges of the carcass.
Step 5. Repeat the process on the lower section and of the back and both halves of the underside. Now the 4 fillets are ready to be rinsed and immediately put on ice or in a refrigerator.
Steps taken from: Captain Bob's Marina
During the day, flounder just lie around in the mud where it lives. At night, the flounder becomes more active and feeds as it swims around with the movement of the tide. Flounder can also live in both fresh and salt water.