Members of this large species of flatfish are prized for their fine texture and delicate flavor. Some of the better known members of the flounder family are dab, english sole and plaice. In America, flounder is often mislabeled as fillet of sole — a misnomer because all of the fish called “sole” (except for imported European dover sole) are actually varieties of flounder. Flounder is available whole or in fillets. It can be baked, broiled, poached, steamed or sautéed. See also fish.



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