The China Aquatic Products Channel reported that the deliciousness of flounder has impressed many gluttonous diners, and in ancient China, flounder was a common delicacy written by the literati. There are more than 700 kinds of flounder in the world, and flounder is one of the most important, this delicious fish has now successfully conquered the world's diners to become the darling of the table of various countries, today Yi Ge for everyone to introduce those common flounder in the market.
There are many kinds of flounder, and the wide distribution of common economic species fishing countries include Russia, China, Canada, Norway, Portugal, Iceland, Germany, Denmark, the United States, Greenland and so on.
Flounder is an important commercial species of flounder. The Flounder is found in the northeastern Atlantic Ocean from Greenland and Norway all the way to southern Morocco. It is also found in the Mediterranean, the White Sea in Russia and around Estonia, where sandy bottoms from the Barents Sea to the Continental Shelf in the Mediterranean are their main habitat. The Netherlands, Denmark, the United Kingdom, etc. are the main fishing countries.
The skin is smooth brown and has golden or red spots on the back. They feed on polychaetes, crustaceans and bivalves, and generally live on the sea floor at depths of 200 meters.
European flounder can change its color according to its surroundings, camouflage to hunt for food or avoid predators. But orange spots are always noticeable, and adult fish usually have a body length of between 50-60 cm.
Of all flounders, the young stage undergoes significant changes in posture, and the Flounder is no exception, i.e. the left eye moves around the head to the right, and this strange adaptability allows the fish to lie flat on the seabed.
In fact, the Flounder has just hatched and is like a normal fish, with eyes distributed on both sides of the head, but it only takes more than 20 days for it to gradually grow and die. One of the eyes moved closer to the other, confirming their future life.
In Europe, the EU is responsible for the conservation and management of marine fish and their fisheries, regulated by the Common Fisheries Policy (CFP). However, in the past the CFP did not effectively control the EU's fishing fleet, and there were complex political and economic issues involved in this controversial area, so its fishing was entirely dependent on the International Commission on Fisheries. This is to minimize the reduction in the number of marine fish caught in large quantities locally.
European flounder has the characteristics of more meat and less thorns, which is suitable for consumption. Rich in vitamins, minerals and trace elements, it is delicious and nutritious, and the meat is tender and white, and the taste is impeccable. Steamed flounder can best maintain the original umami taste of flounder without losing nutrition and taste.
The yellow-tailed flounder is one of the flounders of the ray-finned flounder family, the Canadian yellow-tailed flounder comes from the deep seas of the North Atlantic Ocean of Newfoundland, Canada, mainly concentrated in the southeast of Newfoundland, this pure and pollution-free sea provides a very good environment for the yellow-tailed flounder.
Unlike other flounder, the yellow-tailed flounder is not caught in shoals, inhabiting depths of about 50-360 m and reaching a body length of up to 60 cm, although their strange appearance does not affect the fishermen's desire for its value. The yellow-tailed flounder is a small-billed creature, so it chooses smaller foods as a prey. Adult yellow-tailed flounder feeds mainly on common shrimp-like species, shrimp, hairy worms, small numbers of other invertebrates such as small crabs, molluscs, foot animals and other crustaceans, endpods, and occasionally small fish like small sawfish, woolly scales and sand guns. Yellow-tailed halibut is daytime active, meaning it eats during the day – sunrise and rests at sunset.
The Canadian yellowtail flounder is MSC certified as a sustainable fishery. Yellowtail flounder is mainly caught with bottom trawls and some other types of fishing gear include gillnets. Advanced yellowtail flounder fishing boat not only has the ability to catch, but also the function of processing, freezing, yellowtail flounder fishing directly on the ship for low temperature processing, to ensure that the entire fishing, processing, freezing process within 90 minutes to complete, to the maximum extent of nutrition, freshness and original delicious complete preservation, so that everyone can buy the hand thawed yellow flounder can be comparable to the quality of the freshly caught.
The yellow-tailed flounder varies in color from carbon to pink to snow white. Whatever color you see, the cooked yellowtail flounder is white. The Canadian yellow-tailed flounder not only has fewer spines, but its flesh is also very tender. The best cooking is to bring flounder, using wine, sauces and other liquids to enhance the tenderness of the fish. Suitable for braised, steamed, grilled, fried and other cooking methods.
Greenland halibut is generally 80-100 cm long and weighs 11-25 kg, with a maximum length of up to 120 cm and a weight of up to 45 kg. It is found in both the North Pacific and the north and east of the Atlantic, the eastern part of the Atlantic: mainly from England to the north of Norway, Iceland and eastern Greenland, the northern atlantic: from Newfoundland to the northwest of Greenland, the north Pacific: from the Sea of Japan, the Sea of Okhotsk, the Bering Sea, the Pacific coast of North America to the Gulf of Mexico, etc.
Greenland halibut are demersal fish and can be found from 200 m to 1600 m, or even 2200 m. In the 1950s, Greenland halibut began to enter commercial fishing, and by the early 1960s production increased significantly, mainly due to the maturity of fishing techniques and the gradual economic boom in European countries after World War II, and the strong demand for various aquatic products. At that time, the fishing was mainly the former Soviet Union and Norway, and by the 1970s East Germany and Poland had also joined the fishing army, becoming the main fishing country for this species along with the former Soviet Union, and Greenland became the main fishing country after 1995. Greenland halibut can only be harvested in a quota each year, with only 3-4 months of fishing periods throughout the year.
Greenland flounder is a wild flounder species consumed in the European and American markets (including Japan), and is also the most widely traded and most widely consumed mid-to-high-grade flounder species in the world.
Grey flounder grows mainly in canada's pure, unpolluted waters and is wild-caught only by HACCP and QMP-approved vessels.
After the gray flounder is caught, it is processed and frozen directly on the ship, and the entire process of fishing, processing and freezing is completed within 90 minutes to lock in its nutrition, freshness and original delicious products without the use of any additives or preservatives, and the taste is very natural. Suitable for a variety of cooking methods: steaming, braising, grilling, frying
Star flounder, about 40 cm long, the fins and body of the stripes are round, so it is also called round spotted flounder. In Japan, Nagasaki, Miriku, Choshiko, and Tokiwa are important producers of star flounder. The star flounder in Tokyo Bay is the most precious, but it is already encounterable and unattainable. It is a top sushi ingredient that is highly regarded by fish markets and chefs, and is based on 2-3 kg of star flounder. Among flounders, the star flounder has a distinct flavor and taste. The season for star flounder is spring to autumn.
Commonly known as the white-bearded male, the crowned chinese flounder, and the silk-winged right flounder, the fish body is extremely flat and slightly oval. It is found in the Western Pacific Region of India, including East Africa, South Africa, Sri Lanka, India, China, Japan, Taiwan, Cambodia, Vietnam, Indonesia, Thailand, Malaysia, philippines, New Guinea, Australia, New Caledonia and other seas. Mainly produced in China, carnivorous, feeding on small benthic invertebrates, suitable for frying.
The crested flounder is extremely flat and slightly oval; the two eyes are on the right side, the mouth is small, and the scales are small and not easy to fall off. It is characterized by several soft strips in front of the dorsal fin that are elongated and filamentous. Brown body with irregular black spots; caudal fin rounded with scattered white spots, dorsal fin soft stripe 73-78 pieces; The fin has 49-60 soft strips and can reach a length of up to 22 cm.
There are many kinds of flounder, Yi Ge first introduced these fish here, long and very cute, but it is more fragrant to eat than the common flounder spines less tender meat is often a hard dish on the table. Flounder is suitable for a variety of ways to eat, can be steamed and fried...
In Europe and the United States, western food condiments are used to make it into delicious seafood and Western food; in China, it has a thousand-year-old gastronomic culture heritage; in Japan, it is made into sushi, sashimi and smoked food, which is very expensive. Among them, the Arctic deep-sea flounder fish has a rare and unique delicious dish, so it is favored and cherished by diners of various countries, and it is the main dish in European state banquets.