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Flounder is a mild white saltwater fish that has a delicate and slightly sweet flavor profile. We sell them in fillets that are skin off and bone out in 6oz, 8oz, or 10oz portions.

Fresh Flounder is delicious but it is also very nutritious, containing selenium, iodine, calcium, iron, potassium, and magnesium. Of course as with most fish it also has Omega 3s along with vitamins like B12 and D.

Wild Caught Flounder is widely accepted as a sustainable choice. The fish is responsibly harvested and managed and has a healthy stock.

Being a mild white fish lends itself well to a wide variety of preparations. Many people who are not generally fond of seafood opt for flounder because it is that mild.

If you are looking for inspiration, we have a wonderful recipe for a Lemon Pepper Flounder with Mango Salsa and Stewed Green Beans

We will ship your package via FedEx Ground. Your package will take 1 to 3 days to arrive to you once it is shipped. We do not ship across weekends or holidays because shipping time extends past the effectiveness of the Gel Packs. 

  • Orders placed on Monday will ship same day if placed before 8:00 AM ET.
  • Orders placed Tuesday thru Thursday will ship same day if placed before 12pm ET.
  • Orders placed before 12pm ET Thursday will be shipped the following day.
  • Orders placed on Thursday after 12pm thru Sunday will ship Monday, with the following exception.

We are unable to ship to PO boxes or FPO or APO addresses. Currently we are able to ship only to continental US addresses.

Seafood should be kept frozen until ready for preparation. Items can be stored frozen for up to 12 months, but are best if consumed within 6 months of purchase.

Thawing Instructions:
The best way to thaw our seafood is to remove the product from the original packaging, place it in a plastic bag, and allow it to thaw in the refrigerator for about 6 hours. If you require faster thawing, we recommend placing the product into a non-vacuum sealed bag and placing it in cool water for around thirty minutes to an hour.

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