Flounder is a fish in season from late autumn to winter in the northern hemisphere. The top side of their flat bodies is blackish brown, and the bottom side opposite their eyes is white. Their flesh is firm yet supple, thus ideal for use in sashimi, sushi, deep-fried dishes, soups, and steamed dishes. The light flavor of flounder pairs well with butter, and it is used quite often in Western cuisines such as meunière. The base of a flounder's fin is called "engawa" in Japanese, and it is said to be the most delicious part of the fish. It is frequently enjoyed as sashimi, flame-broiled, or simmered in soups.

Low in fat and high in digestible proteins, flounder is ideal for use in baby foods and hospital meals. This fish is also high in potassium, selenium, which has antioxidant properties, and vitamin D, which is vital for growing strong bones and teeth. The engawa fin portion is also rich in collagen and DHA.

Place the whole flounder in a bag or container, fill with water, and then freeze. Another option is to wrap tightly with plastic wrap and then freeze it.

In Japan, flounder is sold as two different types of fish: Flounder / Karei and Flounder / Hirame. Flounder / Hirame, the one referred to here, is the flounder with eyes on the left side when laid flat with the eyes facing upward, but Flounder / Karei has eyes on the right. Flounder / Karei are supple and oily, while Flounder / Hirame are firm with a light flavor.

Flounder / Karei