Flounder - 8 cooking recipes

There are about 500 species of flounder-like fish. Flounder is a very fatty and tasty fish. It is a valuable fishery object. If you have ever cooked flounder, you have noticed a specific smell that appears during frying. But lovers of the white, tender and tasty meat of this fish do not pay attention to this small drawback. Moreover, if you remove the skin from the flounder, the smell will decrease. This is done like this: the scales on the light side of the fish’s body are removed, the head is cut off, the entrails are removed, and the carcass is washed. After this, the fins are cut off, the tail is cut off, and the dark skin captured at the cut of the tail is removed with a sharp movement. Flounder can be cleaned with a knife or a stiff brush, or you can also use a grater. Before cleaning it, scald the flounder with boiling water. For large flounder, if it is gutted, well washed and dried, two fillets can be cut along the spine on both sides. The flesh of flounder is white, and there are very few bones in it. Recipes for flounder are fried, boiled, and baked. Smoked flounder is also incredibly tasty. Dry wine, herbs and various spices can be added to first courses of flounder. In most cases, we cook fried flounder at home. This is a very tender, tasty and healthy dish. In order for your recipes with stewed or poached flounder to improve their taste, you need to add mayonnaise to the water in which this fish is stewed (about 5-10% of the weight of the fish you put in). From this liquid you can later prepare various sauces. It is recommended to serve flounder with white, tomato or onion sauce.