texture of Greenland flounder

Greenland flounder is soft in texture, Chinese or Western cooking can be, recommended steaming and frying are very tender, can be used after thawing kitchen paper to absorb moisture, can reduce fishy smell. Flounder is deep-sea wild fish, fresh and tender fish, and less oil and salt in cooking.

Large flatfish are produced in many seas, but the flesh, taste and nutrition of large flatfish that live on the bottom of the Cold Zone ocean are quite different from those of other seas.

Greenland flounders live in extremely cold environments, but they are still active hunters on the seafloor, feeding on shrimp, cod, rock fish, octopus and other species. The cold environment makes flounder grow slowly, so it accumulates abundant nutrition. The pure water quality of the Cold Zone ocean bottom keeps flounder healthy and fresh quality. The abundant food sources make flounder meat delicate, mild and delicious. Alaska deep-sea fish oil is mainly extracted from such fish.

Flounder spawns in spring and summer from April to July, and the eggs and juveniles grow up in the deep sea at 3-5 C and 700-1500 M. Adult flounder can grow up to 80-100 cm and 11-25 Kg, up to 120 cm and 45 Kg. The annual quota fishing period is 3-4 months each year.