North Carolina has long been known for its bountiful seafood. Our local fishermen harvest a variety of top quality seafood products, including shrimp, blue crabs, grouper, flounder, oysters and clams to name a few.
This month we celebrate one of every seafood lover’s favorite: Flounder!
They are not pretty to look at but boy are they tasty!
Flounders ambush their prey, feeding at soft muddy areas of the sea bottom, near bridge piles, docks and coral reefs.
A flounder’s diet consists mainly of fish spawn, crustaceans, polychaetes and small fish.
Flounder typically grow to a length of 22–60 centimeters (8.7–23.6 in), and as large as 95 centimeters (37 in). Their width is about half their length. Male Platichthys are known to display a pioneering spirit, and have been found up to 80 miles off the coast of northern Sardinia, sometimes with heavy encrustations of various species of barnacle.
Recipe: Lemon Buttered Flounder
This flounder recipe with lemon butter sauce is easy to make and elegant to serve! Although cooking fish is sometimes perceived as tricky, with this recipe you will nail it, creating a crisp browned crust on the outside and a flaky, tender inside almost effortlessl.
1/3 cup all-purpose flour
1 large egg, beaten
2 tablespoons peanut oil
4 flounder fillets (approx. 5 ounces each)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
Spread the beaten egg on a plate and the flour on another plate. Then heat the oil in a very large (at least 12 inch) nonstick skillet over high heat.
Meanwhile, pat dry the fillets using paper towels and then sprinkle with salt and pepper. Lightly dip the fillets in the flour to coat them evenly on both sides, gently tap the fillets to remove excess flour, then dip them in the beaten egg (coating them on both sides) and then arrange them side by side in the skillet.
Cook the fillets for about one and a half minutes and then turn them over using a large spatula and continue cook them for another one and a half minutes on their other sides.
Transfer your fillets to four heated plates. Add the butter to the skillet and when it has melted hot, add the lemon juice.
Shake the pan in order to combine the ingredients, and then pour the sauce over the fish.
Sprinkle with the chives and serve. – Serves 4
1 (10 ounce) package frozen spinach soufflé, thawed
2 tablespoons Parmesan cheese, grated
Place fish fillets in a single layer in an 8×12 inch baking dish. Spoon soufflé over top.
Combine crackers and Parmesan cheese; sprinkle over soufflé.
Bake at 400 degrees for 15 to 20 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges, if desired. Yield: 4 servings.
Crab Stuffed Flounder Roll-ups
6 oz. canned crab meat
4 flounder fillets, approx. 4 oz. each
1 medium lemon, cut into wedges
1/2 cup flavored bread crumbs, divided
1/2 teaspoon crushed red pepper
2 tablespoon fat-free mayonnaise
paprika, to taste
Preheat oven to 425°f.
Coat a large baking sheet with cooking spray and set aside.
Place half the bread crumbs on a shallow plate and set aside.
Place the crab meat in a wire mesh strainer and rinse under cool running water.
Pick over the crab, removing any cartilage. Carefully press out all of the water.
Pat dry with paper towels and transfer to a large bowl.
Add the remaining bread crumbs, crushed red pepper and mayonnaise. mix well and set aside.
Lightly spray each fillet with cooking spray; coat both sides with the reserved bread crumbs.
Spread even amounts of the crab mixture onto each fillet; roll up and secure with a toothpick.
Arrange the roll-ups on the baking sheet, sprinkle with paprika to taste, and bake for 12 -15 minutes or until fish is no longer translucent.
Squeeze fresh lemon over the roll-ups and serve immediately.
Comprised of many second and third generation commercial fishermen, this industry has faced and adapted to many changes through the years. At present, however, the seafood industry is facing a “Perfect Storm.” Population growth in coastal regions has caused such a demand for waterfront property that many fishermen can no longer afford dock space for their vessels. This, coupled with sharp fluctuations in fuel costs and influx of lower-cost imported seafood is threatening the fishing industry, both locally and throughout the United States.
In order to promote and highlight the Brunswick County seafood industry, a dedicated group of commercial fishermen, seafood dealers and restaurant owners developed a local seafood recognition program called Brunswick Catch.
Formed with the assistance of the Brunswick County Economic Development Commission, Brunswick County Commissioners, North Carolina Sea Grant and Carteret Catch, the ultimate goal of the program is to sustain the livelihood and heritage of the Brunswick County seafood industry. Through public education and promotion we hope to increase the demand for locally harvested seafood among residents and visitors, with a long term goal of making Brunswick Catch seafood a recognized brand throughout the eastern United States.
Look for this symbol on quality products
produced, packed or processed in North Carolina