Yellowtail Flounder 1lb

Yellowtail Flounder is a delicate local flatfish prized for its naturally sweet, mild flavor and tender, flaky texture. Its clean flavor and delicate white flesh make it an approachable and versatile fish that's especially well suited for simple preparations. Wild-caught in the cold waters off New England, Yellowtail is excellent pan-fried, baked, or broiled. We recommend 6–8 oz per person.

Thawing & Storage – For the best quality, thaw Yellowtail Flounder overnight in the refrigerator. Once thawed, keep refrigerated and use within the recommended refrigerated shelf life. Because the fillets can be thin and delicate, handle them gently when removing them from the package and preparing them for cooking.

Easy Seafood Recipe – For Crispy Pan-Fried Yellowtail Flounder, pat the fillets dry and season with kosher salt and black pepper. Lightly coat in flour, dip in beaten egg, then coat with seasoned breadcrumbs. Heat a thin layer of olive oil in a skillet over medium-high heat and cook for approximately 2–3 minutes per side, depending on thickness, until golden brown and the fish flakes easily. Finish with fresh lemon juice and serve with tartar sauce, a simple salad, or roasted vegetables.

Health Benefits – Yellowtail Flounder is a lean, low-fat source of high-quality protein. An 8 oz serving contains approximately 43 grams of protein and less than 3 grams of fat. It also provides important nutrients including selenium, B vitamins, and niacin, making it a light and nutritious choice for an easy seafood dinner.

Did You Know? – Yellowtail Flounder (Limanda ferruginea) gets its name from the distinctive yellow coloration along its tail and fins. Unlike Blackback Flounder, which spends part of the year in shallow bays and estuaries, Yellowtail is commonly found on offshore sandy bottoms throughout the Gulf of Maine, Georges Bank, and Southern New England. Available throughout the year, Yellowtail is a classic New England flatfish known for its clean, naturally sweet flavor and delicate white flesh.