Meet the new kid on the block, Arrowtooth Flounder. Arrowtooth flounder are members of the family Pleuronectidae, the right-eyed flounders. It can be caught from the Bering Sea to Santa Rosa Island, California. This species of flounder can live up to 25 years. Arrowtooth flounder are currently the most abundant fish in the Gulf of Alaska.

Flounder is a good, low-fat source of B vitamins and an excellent source of niacin. Arrowtooth is usually sold on the West Coast as turbot, although it is not related to the true turbot. Arrowtooth flounder’s fleshy fins, called frill, are popularly used in Japan in engawa, a type of sushi.

Arrowtooth Flounder is a tender, soft-textured fish that does well in croquettes, fish broth, or breaded and fried. To fry, coat fish with flour and seasoning, or you can use bread crumbs or cornmeal. Toss them into 350 degree heated oil until they turned golden brown. Here are a couple of additional recipes to get you started.

Dilly Flounder


• 2lbs.  Arrowtooth Flounder Fillets

• 1/4 cup fresh lemon juice
• salt and pepper to taste
• 1/4 clove minced garlic
• 
1 tsp dried dill weed or 1 Tbsp fresh


Preheat oven to 400°. Place fillets in baking pan coated with cooking spray. Pour lemon juice over fish. Sprinkle with salt and pepper, garlic, and dill weed. Bake for 5-10 minutes or until fish flakes easily.

If you're feeling a little more adventurous, try this recipe.

Gratin of Flounder

• 2 lbs. Arrowtooth Flounder fillets

• 1/4 cup parsley, chopped
• 1/2 cup shallots or onions, chopped
• 2 cups mushrooms, chopped
• 
1/4 tsp salt
• 1/2 cup dry white wine
• 1/2 cup fresh bread crumbs
• 1 Tbsp butter
• 1/8 tsp white pepper


Preheat oven to 450°. Combine parsley, shallots or onions, mushrooms, salt and pepper. Divide in half and spread half in casserole dish coated with cooking spray. Place flounder fillets in casserole dish; cover with remaining vegetable mixture. Pour wine over all ingredients and top with bread crumbs and melted butter. Bake for 8-10 minutes.