Winter flounder is sometimes called blackback, lemon sole and George's bank flounder. It occurs in inshore and offshore waters from Labrador southward. A muddy reddish-brown, it is sometimes spotted or mottled on its eyed side, and its underside is often tinged with yellow. Inshore fishermen harvest this species with handlines, weirs, and drag trawls; offshore, the fish are harvested with otter trawls. Harvest takes place year round with peak season between June and August.
Like all flounders, winter flounder has a distinctive flat body, with both eyes on the upper (right) side. The blind underside is white, while the upperside is pigmented to match the bottom along which they feed, giving protection from predators. Once cooked, the meat is pure white, lean, boneless and flaky with a mild flavour.
Winter flounder is sold fresh and frozen as whole fish, fillets and blocks as well as fully prepared in various value-added presentations.
NOTE: These processors are volume wholesalers and are not usually set up to deal directly with consumers.
Source: Department of Fisheries and Oceans
- Date Modified: