Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.

Flounder fillets are cooked to flaky perfection ... dinner-party virtuoso should have at least one ‘really’ good fish recipe ...

Join me in the kitchen as we explore the delights of freshly caught Virginia flounder, complemented by the richness of garlic ...

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael ... Rinse the gutted fish and pat dry. Brush both sides with ...

I love eating fish whole, as you don’t waste anything — the skin is delicious. Flounder is a great fish — an abundant, sustainable species, they require no preparation (no scaling or gutting ...

For more recipes with good sources ... oil and butter until foaming. Add the flounder and gently pan fry until nicely coloured on each side. Remove fish to rest, and deglaze the pan with chopped ...

Any sticky, gelatinous liquid on the fish should be clear and not congealing. As these fish lose their condition they will become soft and their covering becomes sticky and discoloured.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.