Fluke Vs. Flounder
Flukes and flounders are flatfish that live in a very confusing world. Although born swimming upright, they quickly tilt to one side and spend the rest of their lives swimming flat against the ocean floor. Many people confuse flukes and flounders; this is especially true in New England where fisherman call flukes "summer flounders" and flounders "winter flounders." However, differences between the two fish do exist.
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Flatfish
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Flatfish are part of a large group of fish called teleosts, which include trout. When a flatfish is born, it swims upright, like other fish, but within a few days either its right eye begins to rotate to the left side of its face or vice versa. Soon the fish rotates its body and begins swimming flat along the ocean floor. The fins also change to adapt to its new swimming position. Usually the side of its body that faces up will develop coloration that allows it to blend in to the ocean floor. The side that faces the bottom is often white.
Flukes
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Flukes are left-eye fish, meaning that their right eye rotates to the left side of their body and they swim with their right side against the ocean bottom. Their average weight is between 2 and 6 lbs., but they can reach 20 lbs. Flukes have dorsal and anal fins that are slightly rounded and of even sizes. The mouth of a fluke is larger than a flounder's and is full of teeth.
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Flounders
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Unlike flukes, flounders are a right-eye fish with both eyes on the right side of their body. Their mouth is much smaller than a fluke's and is usually around an inch in diameter. Flounders have no visible teeth and angular dorsal and anal fins. Flounders average a pound and a half and rarely exceed 5 lbs.
Fishing
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Every fisherman has his own particular way to fish for flukes and flounders. Most will use a fairly sturdy rod and reel. Baits can include mud minnows, mullets, squid or other fish. Some prefer to cast their line and wait for a bite; others prefer to keep the bait moving. Once the fish bites, it can be reeled in.
Ways to Cook Them
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Once cleaned, both flukes and flounders can be prepared by frying, poaching, steaming or baking. The key is not to overcook the flesh. It is done when it is opaque and moist. Fillets from the upper side of the fish are thicker and darker than those from the fishes underside.
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References
- Photo Credit flounder image by Christian Schoettler from Fotolia.com
