River flounder. Description of flounder, fish lifestyle and habitat

Flounder is a special genus of fish in the flounder family. Moreover, there are river and sea flounder; they live in seas and rivers, respectively. This is very amazing fish, because she has a flattened body that is turned on its side.

Description and varieties

All flounders have a flat body. The lower part is one of the sides of the fish, which has moved as a result of undergoing metamorphosis, which is characteristic of all flatfishes. The lower part can be compared to sandpaper: it is very rough from constant contact with the bottom of the reservoir, there are no eyes here. The eye on this side moves to the other, since it is bad to observe what is happening with one eye.

The upper part of the fish contains pectoral fins. There is also an eye that has moved from the bottom side. Flounder has a pigment that allows it to imitate any surface. This is necessary for the fish in order to hide at the bottom from predators who like to feast on it. If you put a flounder on a chessboard, then light and dark spots will certainly appear on the top, like on the board.

There are two main types of flounder: river flounder and sea flounder. Externally, the fish are very similar to each other, but they may differ in size and body weight. There is a wide variety of flounder species within the genus, but the largest one is caught at sea. She weighed more than a hundredweight, and her body length was 2 meters. River flounder grows up to 50 centimeters and reaches a weight of 2 kilograms, and sea flounder grows up to 60 centimeters and weighs 7 kilograms. But in the photo they look about the same.

Of course, everyone who sees this type of fish for the first time is interested in the question: why is flounder flat? This is necessary in order to lead a benthic lifestyle and burrow into the ground as much as possible, imitating its structure, otherwise the fish will serve as food for predators. The young flounder swims vertically, and appearance he has an ordinary one, familiar to us. However, as the fish grows older, it undergoes a metamorphosis, and it already swims sideways, and all parts of the body are displaced for a more convenient existence.

Distribution and habitats

Marine, as well as river species flounder have various places habitat. Marine fish live mainly in the waters of the Atlantic Ocean. But it is also common in the White, Northern and Okhotsk Seas. River flounder can live both in the sea and in rivers, where they can swim quite far. This fish lives in the Black and Mediterranean Seas, in the rivers flowing into them, as well as in the Yenisei. They even highlight special kind flounder: Black Sea.

Black Sea flounder is shown in the photo. She is valuable commercial fish, which fishermen love to hunt. Black Sea flounder, like any other, prefers to lead a bottom-dwelling lifestyle. It is preferable for her that the soil be loose enough to burrow into it easily. But thanks to the ability of mimicry, this is not so important: how many colored stones there are on the bottom, the number of colors will be conveyed by the upper surface of the fish.

Diet

Flounder feeds very variedly. It can be classified as a predatory fish. The basis of nutrition consists of worms, mollusks and small crustaceans. But small fish that swim near the shelter are also often eaten. The fish does not like to leave it, so as not to become prey itself. The photo shows how she jumps up to catch passing prey.

Despite the fact that flounder is a predator, fishermen prefer to use natural bait. To do this, they take worms or shellfish meat. For a fish to pay attention to its potential prey, it must be right under its nose. Otherwise, she is unlikely to come out of hiding, even to eat.

Reproduction

Flounder breeds between February and May. This variation in timing is due to the fact that the habitat is quite wide, and in each case the fish has its own period of time when active spawning occurs. Despite the fact that flounder prefers to live alone, it gathers in schools for spawning. Sometimes several varieties of flounder mix in schools, then crossing may occur different types.

Flounder reaches sexual maturity at 3-4 years. During the spawning period, it spawns from several hundred to several million eggs. The amount of caviar depends on the type and size of the fish. The eggs can withstand incubation period, which is equal to 11 days, after which the fry hatch. The fry's left eye is on the left side, and the right eye is on the right: everything is like in ordinary fish.

After hatching, the fry feed on zooplankton, and as they grow, they feed on more nutritious food. Gradually the left side turns into the lower part, from which the eye moves to the right side. Very rarely the right side becomes the lower part. What this is connected with is still unknown to science.

Flounder is very strange fish, which had to go through a long evolutionary path. Thanks to its features, it is almost invisible on the bottom, but experienced fishermen can force it to grab the hook by teasing the “bottom” with a tasty bait.

Many sophisticated gourmets know about the excellent taste of this fish. Baked soft and surprisingly tender flounder meat is a delicacy that is appreciated by the most demanding eaters accustomed to culinary delights.

History and geography of the product

Fish are found at the bottom of reservoirs and in river mouths. Its homeland is the Northwestern part of the Atlantic Ocean, the coastal waters of Labrador, the USA, Canada, Georgia, Massachusetts Bay, the Mediterranean, Marmara and Black Seas. In summer it moves to deep-water areas of reservoirs, and in winter it migrates towards shallow coastal zones of river mouths or bays.

Commercial production of flounder is carried out by enterprises in the UK, Spain, the Netherlands, France, Italy, and Turkey. It is caught using special bottom trawls and gill nets. In Turkey, flounder ( species of Kalkan) is a cult product that is considered an exquisite addition to the menu of national restaurants.

Fish is available to wealthy Turks and is rarely found in the diet of the average person. During Muslim holidays, it becomes the main ceremonial dish, which is traditionally placed on the table. During such periods, a real crowd begins at the sales counters for the product, which rises in price to almost $20 per 1 kg.

In some countries, fish are bred artificially. It is believed that such flounder is slightly worse in taste than its “wild” relatives. Farmers buy fry from the markets of Spain, Morocco, France, and Germany and raise them in commercial reservoirs.

Types and varieties

More valued winter catch flounder. It is considered to be tastier than summer. How can you tell what season the fish was caught? It is known that summer individuals have eyes and teeth on the left side, while winter individuals have eyes on the right side of the body and no teeth.

The color of the meat can vary from light to pinkish-white. When choosing fish, make sure that it looks healthy, free of mucus, has a shiny belly, clean, without protruding bones, and has a pleasant-smelling flesh.

Species of the flounder family ( turbot, bril, kalkan, megrim) differ in the distance between the eyes, the presence or absence of tubercles on the outer cover of the body, of different durations life and size.

Mainly in demand among consumers Kalkan And turbot. The first species lives in Azov, Black and Seas of Marmara, raised by pasture. The fish is considered one of the largest representatives of the family. Its body can reach a length of 115 cm and a weight of 30 kg. Black Sea individuals are distinguished by bony tubercles on the surface of the carcasses. The eyes are located on the upper left side. Turbot is found in the Black, Northern, Mediterranean, Baltic Seas and the waters of the Atlantic Ocean. Typically, it grows from 50 cm to 1 meter in length and can weigh up to 20 kg.

Useful properties

Fish, if consumed on a regular basis, can provide the body with important elements that are undoubtedly beneficial for health. Flounder will provide its consumer’s body with 20% of the recommended amount of selenium and vitamin B12 daily norm and 10-20% potassium and B6. These substances help prevent the development of heart disease and prevent damage to the body. free radicals.

In addition, fish contains omega-3. Spectrum beneficial properties acids for the human body are wide and varied. For example, research by scientists has shown that those who regularly consume seafood with omega-3 are less susceptible to cardiovascular problems and the development of atherosclerosis. In addition, fish lovers have indicators blood pressure significantly better than other test groups.

Taste qualities

The nutritional properties of flounder make it a favorite among seafood lovers as it has a mild, sweet taste. It is so delicate and weak that when preparing fish it is not recommended to overuse sauces with a high concentration of aromatic ingredients ( herbs, spices, seasonings, garlic). They can “interrupt” the natural taste of flounder.

Use in cooking

As a rule, on modern shelves such a delicacy as flounder appears in the form of a fillet or carcass. The fish is valued by chefs for its mild taste and fine texture of meat.
It is low-fat, so it is often soaked in sauces, wine or other liquids. It is baked, stewed, fried, steamed, grilled, and added to baked goods.

What foods does flounder go with?

With lime, lemon.
With sunflower and olive oil.
With garlic and creamy sauces.
With Italian pesto and salsa.
With white and red wine.
With herbs, garlic, onions.
With pickled peas, canned corn.
With stewed vegetables.
With avocado.
With rice, potatoes, seafood, mushrooms.
With eggs.
With mayonnaise, sour cream, cream.
With thyme, basil, oregano, black and red pepper.

How is flounder prepared?

Fried in olive oil With Not a large number butter, capers and lemon juice.
Stewed with soy sauce and garlic, sprinkling herbs on top and sprinkling with squeezed lemon juice.
The fish fillet is supplemented with flounder liver, mixed with pesto or red wine sauce and fried over high heat in a cast iron pan.
They make rolls by preparing minced flounder with crab meat.
Baked in pies with rice, vegetables, a piece of butter and seasonings.
Dip in beaten egg, coat with breading and fry until crispy.
Bake in foil in the oven with tomatoes, rice, onions, olives, basil and oregano.
Serve stewed with fresh corn salad and salsa.
Wrapped in cabbage leaves with chopped avocado.

Delicious flounder dishes

Rolls with spinach and cream sauce.
Fried fish with vegetables and mustard.
Flounder with white wine, mushrooms, eggs.
Grilled fish with vegetables.
Fillet in foil with apples, onions and sour cream.

The list of dishes with flounder can be continued for quite a long time. Gourmets love fish different countries and each nation adds something new to its recipes. The Germans use beer when preparing the delicacy, the Danes use white wine and champignons, the Poles use celery, carrots, and parsley root.

Since childhood, we have been accustomed to choosing between tasty and healthy food. But sometimes there are pleasant exceptions to the rules.

Flounder not only contains the most valuable elements for the body, but is also extremely tasty and pleasant to eat.

Description of the fish

This fish simply cannot be confused with any other, thanks to its unique appearance. In translation, flounder means “flat”. You can unmistakably identify her by her flat, flattened body. The rough underside on which the fish swims and lies is usually white. The upper side is colored more brightly in brown-orange tones and is pigmented.

Did you know? The larvae and fry of flounder do not differ from other types of fish either in appearance or in their method of movement. But as they grow older, the fish move to the bottom, the body flattens, and the eyes move to the upper side and shift asymmetrically to one side.

Sizes vary greatly and depend on the type of flounder. Representatives of the species with a maximum weight of up to 50 kg are rarely found. For the most part, the length is from a minimum of 5 cm to 1-2 m, and the weight, respectively, is from 300 g to 10 kg.

Since the fish is bottom-dwelling, the skin of the lower side is very dense and hard, which protects the flounder from blows and cuts. The top is covered with small scales (except for the Black Sea Kalkans) with pectoral fins and a stronger skeleton.

Flounder has the protective ability to adapt to its environment, merging its pigmentation with the color of the bottom. Moreover, as many flowers will be at the bottom of the reservoir, the same number will be on the fish’s back. Often, sensing danger, it buries itself in loose sand, looking to the surface with its eyes.

Habitat

Mainly flounder - sea creature and lives in salt water. But there are also representatives of the river depths, unique feature which are easily adapted to fresh and slightly salted water.

Representatives of this family live in almost all seas globe. They are found in the Pacific and Atlantic oceans, the Black, Mediterranean, Japanese, White, North and Okhotsk seas.

Did you know? The only fish species that has been spotted at a depth of 11 meters, the deepest place on our planet - Mariana Trench, in this monastery unsuitable for life (according to the latest data, more than 10,000 meters).

Lifestyle

The average life expectancy is 25-30 years, although some representatives live up to 50 years.

Flounder is very prolific and, upon reaching sexual maturity (3-4 years), once a year during the spawning period it spawns from hundreds to a million larvae. Naturally, the amount of caviar depends on the size and type of fish. After approximately 15 days, fry are born from the eggs.
Any representatives of flounder fish are very poor swimmers. They spend almost all their time moving slowly along the bottom of reservoirs. It is extremely rare that something can cause a fish to swim out of its hiding place. It even obtains food without sailing far from its shelter, catching mollusks, small fish and worms that are located or floating nearby. But, feeling threatened, it rises and swims away abruptly until it feels safe.

Flounder is a solitary fish that gathers in schools only for spawning (February - May). The life history of the river flounder is interesting. Although she can live in fresh water, but swims to salty sea waters to reproduce. Then he returns to his river abode again.

An adult fish loses up to 10 percent of its weight when swimming long distances to spawn.

At spawning grounds, species often interbreed, resulting in the offspring exhibiting traits of the two parent species.

How to choose and store correctly

Large and medium-sized fish are of gastronomic value for gourmets. Such species can be Japanese olive and European flounder, as well as halibut.

As with any product, when choosing flounder, follow the recommended rules.

First of all, focus on the smell and pinkish color (never black). As soon as you notice an unpleasant aroma, immediately put the product aside. IN the right product there should be a faint marine smell, without foreign impurities.
The size should not exceed 30 centimeters. The larger and older the fish, the tougher the meat may be.
Although flounder is sold frozen, it is better to purchase it chilled (packaged or by weight).
When pressing on the surface of fresh fish, no indentations should form. Or, although it appears, it will quickly return to its original position.
It should not feel slippery or slimy to the touch.
The fillet is always soft and white.
If the flounder is packaged, then the packaging should not have damage or sealed areas, otherwise such containers are considered defective.
When buying frozen goods (shock frozen or ice-glazed), you must pay attention to the expiration date information on the label. Also, the layer of ice on the packaging should be small so as not to damage the product.
If you find snow, ice and a yellowish tint on some individual parts of the fish, it means it has been frozen and thawed several times.
Fresh flounder will always be rough and rough.

Long-term storage is not recommended. At temperatures down to minus 18 ° C it can be stored for up to 4 months. It can remain defrosted for no more than two days, surrounded by sufficient ice.

Nutritional value

In general, fish is one of the most nutritious foods accessible to man. Flounder meat has the lowest fat content and the presence of minerals and large quantity vitamins

This is a dietary fish. It is very easily absorbed by the body. Contains vitamins, microelements, a large percentage of protein (per 100 g of fish - 16 g of protein), a minimum percentage of fat (per 100 g - 3 g) and is characterized by the absence of carbohydrates.

Also, 100 g of fish contains only 90 kcal, but this ratio can increase depending on the cooking method.

Thanks to glycine, glutamic and aspartic acids, serine, trionine and amino acids. It is also considered a powerful aphrodisiac.
Unlike other types of fish meat, flounder fillet is considered one of the most recommended for baby food due to its easy digestibility and the absence of connective tissue in the meat.

Flounder and others are endowed with exceptional benefits, which are not found in other fish in such a ratio.

Benefits for the body

The benefits of both sea and river flounder are extremely difficult to overestimate. This is not only a very valuable and tasty food product, but also a medicinal food.

Important! Flounder meat is not a treatment, but it is useful for diseases such as anemia, hormone imbalance and thyroid diseases, and gastritis, diseases and autoimmune diseases. Recommended as a dietary product and for gaining healthy kilograms after pregnancy.

The composition of valuable components makes flounder effective:

to increase mental activity, work capacity and memory;
prescribed by doctors for a speedy recovery after complex illnesses and as a cancer prevention in older people;
activates sexual desire in men and women;
has a positive effect on appearance, improves skin condition, strengthens hair and nails, giving them shine;
normalizes water-salt metabolism and the functioning of enzymes and hormones in the human body.

Cooking fish

Flounder is a very popular product in almost all countries of the world, not only due to its usefulness, but also due to its noble taste. To preserve unspoiled taste and aroma, it must be scalded with boiling water before cleaning.

If you purchased a whole fish and not a fillet part, before starting cooking you need to separate the head, remove the entrails, be sure to clean it from the skin to get rid of a possible unpleasant odor and cut off the fins. Almost all cooking methods require preliminary (30 minutes) salting and processing with a mixture of selected spices.

In order not to lose the beneficial properties during cooking, it is recommended to boil or steam the flounder. And from the remaining boiled broth, adding sour cream and lemon juice, you can make an excellent sauce for the fish itself or a side dish for it.

If you choose the option, be sure to dry the fillet first, and then bread the spiced pieces with a small amount of flour or breadcrumbs. When frying, an unpleasant odor may appear, and to remove it, place a piece of fresh peeled onion in the frying pan.

Large fish are best baked in the oven or grilled.

If after cooking you do not feel tender and juicy in the meat, it means that either an old and tough fillet was selected, or the cooking method damaged the food.

Cooking recipes

There are many variations in cooking flounder. It can be baked in the oven, boiled, fried both at home and outdoors, and also stewed.
Below are several tried-and-true and simple recipes. But when you start cooking, remember that everything will depend on your taste and creativity. So experiment by combining unusual tastes, but do it wisely and delight yourself and your loved ones.

Gently fry the flounder on both sides. If it is frozen, do not defrost it, otherwise it will begin to disintegrate during cooking and lose its shape. Then place it in the container in which you are going to simmer it. Mix 50 g of dry white or greens, finely chopped to taste, making a kind of sauce, which pour over the laid out fish meat. Simmer over low heat for several minutes.

Required Products: 8 pieces of flounder, 200 g each; 300 g champignons; 100 g; 200 g butter; ; 2 medium heads; 2 whole lemons; 10 tablespoons of lemon juice; 8 tablespoons of wheat flour; spices and to taste.

Cooking method: Pour lemon juice over cleaned raw fish, add salt and spices to taste (black pepper and thyme) and let it brew for about one hour. Cut the champignons, onions and lard into equal pieces. Fry. Fry the breaded meat and place in the oven until heated through. Place the meat nicely and neatly on a dish, and top with fried mushroom sauce and garnish with herbs and lemon.

Required Products: 1.5 kg flounder, 200 g, 3 tablespoons butter, 0.5 tablespoon wheat flour, pepper.

Cooking method: Place pre-cooked, cleaned, marinated and seasoned fish in the oven on a baking sheet lightly coated with oil. Cook over medium heat for an hour, periodically basting with butter. Carefully remove the skin from the cooked fillet. To prepare the sauce, fry on minimum quantity butter flour until brown on her. Gradually add sour cream. Salt and pepper. Leave it warm. Pour the prepared sauce over the fish and leave to bake for another 10 minutes.

Harm and dangerous properties of fish

Basically, fish has no contraindications and is not harmful to health. But due to some not recommended cooking methods, it may lose its health value.

When salted, smoked and canned, it can provoke manifestations of various diseases and harm the body. For example, regularly eating fish with too much salt will lead to swelling and weight gain. excess weight, and also overloads the kidneys.

Contraindicated for use by people who have individual components fish or flounder meat protein. In large quantities it is dangerous for those who have kidney disease and.

Also, if the source from which the fish was caught was contaminated, then such a product can cause significant harm to human health, for example, poisoning with toxins or mercury. Therefore, you need to be especially careful when giving fish to a child.

So, if you are a connoisseur of complete healthy and delicious food, then discover this unique fish and make your loved ones happy!

Flounder is a fish that is found in the seas and rivers from the Arctic Circle to Japan. Due to its wide distribution, this bottom fish known to fishermen and culinary specialists in Europe, the USA, Canada, and Japan.

Nature has shaped the body of the flounder in an unusual way; the flat body of the fish is adapted to existing on the bottom. As a result, flounder meat has non-standard properties. Throughout history, people have used flounder for culinary and medicinal purposes.

Description of flounder

Flounder - bottom predatory fish, living in the seas and rivers of the Atlantic and Pacific basins, as well as directly in the oceans.

The fish has specific characteristics:

the eyes are located on the upper horizontal plane of the fish;
there is a pronounced asymmetry in the body
eyes shifted to the right;
the upper and lower planes of the body are colored differently
the part facing the bottom is white, the top varies in color among different types of flounder;
The fish's body is equipped with a circular fin along its entire diameter;
there are auxiliary pectoral fins;
the tail is short, slightly forked.

Interesting fact: flounder eyes can move independently of each other

Adult fish reach 45 cm in length. Females are larger than males.

The most common types of flounder

Ichthyologists have described 30 species of flounder. In fishing, there are two main types: sea and river.

Main types of flounder:

sea Large fish(up to 7 kg of weight), found in almost all seas of Northern Europe;
river. It lives in the seas of Europe and enters the mouths of their rivers. Hunts in the sandy bottom. Color – greenish-brown;
white-bellied. Found in the seas of the Pacific and Atlantic oceans. It has an arc-shaped body and a protrusion in the center of the upper plane;
star-shaped. Distributed in the territory from Chukotka to Japan, but not numerous. Lives in river mouths and shallow bays. The eyes, unlike other flounders, are located on the left side of the head. The diet of this type of fish contains not only the usual prey, but also waste from fish factories;
yellowfin. The most numerous species. Individuals are relatively small – up to 500 g in weight. Yellowfin flounder live on the bottom in large schools;
polar. Lives in northern seas, from Siberia to Norway. Can enter river mouths. The species is distinguished by very small scales and a non-forked tail. Often migrates in search of food.

Flounder lifestyle

Muddy muddy places on the bottom, near piers, piles, natural reefs. The main content of a fish's life is hunting.

Her loot:

How to catch more fish?

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

small fish;
polychaete worms;
crustaceans;
shellfish

Flounder can destroy the “spawn nests” of other fish. The predator hides in secluded places on the bottom, waiting for its victims in “ambush.” It buries itself in silt or sand with the help of its fins, leaving only its eyes on the surface.

The fish rarely leaves the bottom shelter, swims in a horizontal position, bending its body in waves. Flounder stays awake and hunts only at night.

Interesting fact: flounder is the only fish found at the bottom of the Mariana Trench

The way of life has developed in fish the ability to mimic - to change the color of the upper part of the body to match the color of the bottom. This helps the flounder camouflage itself from both prey and larger predators.

Natural enemies of flounder:

shark;
acne;
halibut;
Human.

During spring spawning, a female flounder spawns up to 10 million eggs. Young fish do not yet have characteristic asymmetry. They swim sideways, their eyes are located on both sides of their heads.

By the time they grow up (3 years of life), the body of a young fish already takes on a specific shape. A healthy flounder survives in wildlife up to 10 years.

How to select and store flounder

The most best fish– not frozen. The freshness of flounder can be easily checked by the following signs:

the eyes of the fish are bright and clean;
the flesh is elastic, springs when pressed;
gills pink;
The sea flounder gives off the smell of salt, and the river flounder gives off the smell of a pond.

But only residents of coastal areas can purchase fresh flounder. In cities far from the seas, fish is sold frozen. The advantage of flounder is that it is rarely cut into pieces before freezing.

You should choose a shiny carcass, without large ice crystals and white spots - “freezer burns”. You should not take fish that has been stored in the freezer for more than 3 months.

It is preferable to cook purchased fish immediately, as it does not have a dense structure. Flounder should be stored in the refrigerator, but not in freezer, placing it on a flat plate or in a bag, and pouring over it with broken ice.

Flounder in cooking, popular recipes

The tender, sweetish meat of flounder is so easy to prepare that the fish can be used as the basis for an everyday dinner. Its mild flavor and unusual texture lend itself to many recipes.

frying in a pan;
grilling;
stewing;
pickling;
baking.

The characteristic smell does not allow it to be used in soups. But it goes well with vegetables, potatoes, cheese, mushrooms, and rice. The taste of flounder is well complemented by hot sauces - tomato, wine-based, horseradish.

Important! Flounder cannot be fried over high heat - it turns into porridge. Moderate heat will make the fish elastic and juicy.

Flounder is included in the traditional fish cooking of Greece, Spain, Italy, Turkey, Japan, and the USA. Every kitchen has simple and delicious dishes from this fish, for example:

In a greased form, arrange layers of fried onions and garlic, pieces of flounder fillet, slices of fresh tomatoes and lemon, and again pieces of fish. Add a few cubes of butter. Bake in the oven at 200° for no more than 20 minutes. So are the Greeks. You can serve the finished fish with rice or fried zucchini, eggplant, or boiled potatoes.
Preheat the oven to 175°. Place the flounder fillet in a greased dish. Season with lemon juice, salt and pepper. Place pieces of butter, tomato cubes on the fillet, sprinkle with garlic powder and dried basil. Bake until fish flakes easily with a fork. This is an Italian recipe, so you can serve the fish with pasta or rice.
American housewives put flounder fillets in plastic bag, add any hot sauce and marinate for 1 hour in the refrigerator. Then the pieces of fish need to be rolled in flour. Will give the most beautiful color corn flour. Fry flounder in a non-stick frying pan in a mixture of olive and butter. Fillet should be fried for 3 minutes. on each side. Goes well with this recipe cheese sauce and boiled potatoes.

Nutritional value and calorie content of flounder

Flounder contains many elements valuable for human health. This:

a large proportion of minerals (selenium, phosphorus, magnesium, iron);
a lot of vitamins B6, B12;
unsaturated fats;
lack of sugars.

For 100 g of fish there are:

fat – 1.5 g;
proteins – 24.2 g;
carbohydrates – 0.

From 100 g of flounder, a person receives only 117.3 kcal. Fried on vegetable oil flounder provides 201.81 kcal.

Gastronomic qualities and beneficial properties of flounder

Flounder meat is white and soft, with a lot of protein. It saturates well, but does not give weight gain. Benefits of flounder:

high content of polyunsaturated fats, which protect human cells from aging and cancer;
balance of useful minerals: iodine, phosphorus, iron, vitamins, selenium;
good cholesterol, which destroys plaques of bad cholesterol on the lining of blood vessels;
high content of selenium, which nourishes the human thyroid gland;
complete absence carbohydrates.

Important! Rybin average size contain more useful substances than large or small. The meat of fish weighing from 300 to 500 g is tastier.

Flounder is especially useful for pregnant women, the elderly, children and people who have suffered a serious illness.

What do we know about the benefits of flounder for human health?

Nutritionists consider flat fish a medicinal product.

The composition of valuable substances makes flounder useful for diseases such as:

hypothyroidism;
cardiovascular diseases;
chronic gastritis;
cholecystitis;
autoimmune diseases;
chronic fatigue syndrome;
anemia.

The benefits of flounder

Except dietary nutrition at chronic diseases flounder is good in a regular diet.

Its beneficial properties provide:

kit useful weight during pregnancy;
rapid recovery after serious illnesses;
cancer prevention in older people;
increasing mental performance and memory in schoolchildren and students;
increased sexual desire;
improving the structure of hair and nails;
cleansing the skin, increasing its turgor.

Damage to flounder

Fish, as a rule, is not harmful to health. The health value of fish depends on the method of preparation. Flounder loses most of its beneficial properties when salted, smoked, or canned.

Flounder prepared in these ways can harm various organs of the human body:

Salted flounder retains fluid in the body, leading to edema and unhealthy weight gain;
Salted flounder gives excessive load kidneys;
salted and dried flounder concentrates salt in the joints, which leads to arthritis;
Smoked and canned fish are the source of carcinogens.

Important! Dried flounder without salt retains almost all valuable substances. But dried fish should not be eaten by people with gastrointestinal diseases.

Contraindications

Flounder is contraindicated in specific cases:

salted, smoked, fried in oil, dried flounder is contraindicated for people with diseases of the gastrointestinal tract, liver, and gall bladder;
salted and smoked fish should be excluded from the diet of patients with cardiovascular diseases;
salted and smoked fish should be avoided by pregnant women and children under 14 years of age;
salted, smoked, fried flounder is contraindicated for people with metabolic disorders;
Flounder is prohibited for people allergic to fish.

Flounder caviar

Flounder caviar is rich in vitamins A, D, E, F, lecithin, and folic acid. These substances make it useful for:

stimulation of brain cells;
increasing immunity;
improving vascular elasticity.

Flounder caviar is salted, fried, stuffed into pancakes and used to cover sandwiches.

Tip: if there is caviar in fresh flounder, you need to squeeze it out of the film with a fork before cooking.

Flounder has not only valuable dietary properties, but also a pleasant taste. These properties make the fish popular in national cuisines many peoples. Baked, boiled and stewed flounder is useful for people of any age and health status.

Flounder: benefits and harm

Flounder is a predatory fish; it eats any protein food it can catch. This is an active fish, which makes it easier to catch with a fishing rod.

The fisherman must look closely at his prey on the hook, because flat and thin fish are not always river flounder. It is easiest to confuse river flounder with limanda (this is another fish belonging to the flounder species).

The river flounder differs from the sea flounder in the absence of orange-red dots. It is impossible to confuse it with a fish that belongs to the flounder species - turbot - because turbot is round and looks extremely fierce.

It is worth remembering another habitat for flounder - the North Sea, located not far from the Baltic Sea, but larger in area and with higher salinity. Flounder also lives here; it grows up to 50 cm in length. In the Baltic Sea, flounder grows on average up to 30 cm, with a maximum of 40 cm.

Other fish of the flounder order that live in the Baltic Sea are also larger in the North Sea. Sea flounder grows in the Baltic up to 40 cm, and in the North Sea and Atlantic Ocean- up to 100 cm in length and can weigh up to 7 kg. Despite the large volume of catch, flounder feels good in the Baltic Sea.

Flounder mainly feeds on mollusks, but does not refuse small fish. She rests and watches for prey, burrowing into the sand or shallow silt, with only her bulging eyes showing out. Flounder can also actively hunt; then she swims, moving her fins like a stingray and additionally performing vertical and wavy movements with her body.

Flounder can live at a depth of 50 m, but in summer they willingly go on “excursions” upstream rivers, for example the Vistula (Poland), Rhine (Germany).

IN Kaliningrad region river flounder enters the Neman, Sheshupe, and Pregolya rivers. It is believed that she spends the summer in shallow and less salty coastal waters, and for the winter it swims to depths, where it is warmer. From there it can go to shallower areas in search of food. Flounder is a schooling fish, comes to life at night, feeds in shallow coastal zone. Young fish feed mainly polychaete worms, cladocera crustaceans, bloodworm larvae. Adult fish feed bivalves, snails, various insect larvae, as well as small fish. The fish usually sucks up its food. There are also cases of gnawing, although the jaws of the flounder are not adapted to this.

Already at the very beginning of life, the fish undergoes significant metamorphoses. Examine a caught flounder to understand the evolutionary path this species has taken.

The fertilized egg hatches into a larva after 10 days. It drifts in the water column and moves to the coastal zone. When it reaches a size of 10 mm, an unusual transformation of an ordinary fish into a “side-living” flounder occurs. As a result of the changes, the lower part loses color and becomes lighter. The eye moves to the upper side of the body and the mouth of the fish is formed. Then the pectoral fins move closer to the pelvic fins. The anal fin becomes similar in shape and size to the dorsal fin. After this process, the tiny flounder falls to the bottom and begins a new period in its difficult life. This amazing process lasts only three days.

It is unknown what determines the choice of the lower or upper part. It is estimated that about 70% of the flounder population lies on the left side, and 30% on the right. Later, a row of hard plates formed from scales appears on the upper part of the fish’s body along the lateral line. Asymmetrical subulate tubercles are formed on the body and gill covers. All these changes are characteristic of river flounder, by which it can be distinguished from other flounder-like species.

Appearance of river flounder

Fins of river flounder.

The caudal fin is wide and powerful, the same color as the dorsal and anal fins. Thanks to it, the fish can start from a place with lightning speed and swim quickly.

The eyes of a river flounder.

The eyes of the flounder are large and protruding, protruding significantly above the body, beautiful shape. The black pupil is surrounded by an orange iris. The eyes are located at the top of the head, the field of vision covers most of the surrounding area. They play a very important role in the life of fish.

Head and mouth of a river flounder.

The head is small, its color and pattern are the same as on the body. There are rough tubercles on the gill covers. The mouth is in an extreme position, bordered by thick and hard lips. The opening of the jaws does not reach the base of the eyes. Fish most often feed by sucking up food.

The body of a river flounder.

The body is in a horizontal position, flat and very thin. Growing fish increase in diameter. The individual elements of the fish's body are easy to recognize. The upper part of the fish's body is camouflaged with light and dark spots, taking on the color of the bottom. The body is covered with rough tubercles at the bases of the dorsal and anal fins, and sometimes throughout the body.

Where to catch river flounder?

Flounder scurry everywhere and actively search for food in the coastal zone, which makes it easier to catch with a fishing rod. This fish constantly visits places abounding in food, so a catch here is guaranteed.

Shallow.

Not all shallows attract fish, and although flounder scurry everywhere, they only stay where they find food. Any sandbank that is fished by bream and perch anglers is home to or frequented by river flounder. Its flocks come here 1-2 days after the storm and feed even in large waves.

Mouth of the river.

Flounder tolerates significant changes in water salinity well, so it easily explores river mouths, where it finds an abundance of food. The bottom here is soft due to sediment; flounder can easily burrow into it. During the day she explores places more than 3 m deep, at night she swims out into shallow water and hunts small fish.

The slope behind the second sandbar.

Due to the bottom topography of the shallows, most of the fish are located behind the second shallows, even on its slope bordering open sea. To fish this slope you will need a good surfcasting rod. Sometimes you have to go far out to sea - as close as possible to the fishing spot - and only throw the bait there.

Deep channel.

A channel with equal depth and a constant, regulated flow is suitable for flounder, so it often feeds here and even stays here for several days. If the fish is not disturbed, it feeds along the entire width and length of the channel, moving as food runs out.

A flat section of the seabed.

The area with a rocky bottom often extends far out to sea; it can be found by fishing with a fishing rod from a boat. Flounder does not rest here, but hunts. This activity of flounder is beneficial to the angler because the bite is aggressive and you don’t have to wait long for it. A flat area can be found using an echo sounder or a metal weight on a steel cord or chain.

Port.

Flounder is not found in every port - this depends on the purity of the water and the abundance of food. Although flounder has increased resistance to oil pollution, which is always present in ports, there is less food in such places. Now the water in the ports has become cleaner. During the day, flounder is in the depths, and at night it swims into a shallower part of the water area, where it is easier to catch.

Rocky shore.

Flounder hunts mainly at the bottom and does not stand still, but it is easy to lure and keep it within reach of the fishing rod by systematically feeding it. Two days before a storm, flounder usually moves from such a place into the sea to depths, so that after the storm (on the 2nd or 3rd day) they continue feeding near the shore.

Slope between the bay and the sea.

Large bays often on the border with the open sea have a slope that is attractive to fish, and in particular to flounder. Here she rests or watches for prey, and from here she enters the bay to hunt. This place is easy to fish with a fishing rod from a boat when the sea is calm.