The Flat Seafish Directory

The following is a guide to all the main species of flat fish that can be eaten, listed by their common names, although some fish, confusingly, are known by a variety of different names. The potted profile for each fish details the various forms in which it can be purchased, for example whole or in fillets, fresh or canned, and the most suitable cooking methods.

The Flat Seafish Directory

The following is a guide to all the main species of flat fish that can be eaten, listed by their common names, although some fish, confusingly, are known by a variety of different names. The potted profile for each fish details the various forms in which it can be purchased, for example whole or in fillets, fresh or canned, and the most suitable cooking methods.

 
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Plaice

One of the most popular flat fish, it is distinguished by the large red or orange spots on its brown back. It is available whole or in fillets and its white flesh can be fried, grilled, poached, steamed or baked.

Plaice

One of the most popular flat fish, it is distinguished by the large red or orange spots on its brown back. It is available whole or in fillets and its white flesh can be fried, grilled, poached, steamed or baked.

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Flounder

Flounder is very similar to plaice, but its flavour and texture are not so fine. It is available whole or in fillets and can be cooked in the same way as plaice. In the US, flounder is a collective name for several varieties of flat fish.

Flounder

Flounder is very similar to plaice, but its flavour and texture are not so fine. It is available whole or in fillets and can be cooked in the same way as plaice. In the US, flounder is a collective name for several varieties of flat fish.

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Turbot

This fish, with its huge brown, knobbly body and small head, is considered the finest of the flat fish. It is low in fat, has firm, snow–white flesh and a fine, delicate taste. Depending on its size, it is available whole, in cutlets or in fillets and can be baked, poached or steamed.

Turbot

This fish, with its huge brown, knobbly body and small head, is considered the finest of the flat fish. It is low in fat, has firm, snow–white flesh and a fine, delicate taste. Depending on its size, it is available whole, in cutlets or in fillets and can be baked, poached or steamed.

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Brill

Brill is smaller but not dissimilar to turbot in flavour and texture. It is usually sold whole, but can be halved, sliced or filleted and lends itself to being cooked by any method.

Brill

Brill is smaller but not dissimilar to turbot in flavour and texture. It is usually sold whole, but can be halved, sliced or filleted and lends itself to being cooked by any method.

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Skate & Ray

This strange-looking fish is shaped like a kite. There are several varieties, of which only the fish’s pectoral fins, known as its wings, and small pieces of flesh cut from the bony part of the fish, known as nobs, are eaten. It is low in fat and has superior flavour. The common skate is particularly vulnerable to overfishing and is listed an endangered.

Skate & Ray

This strange-looking fish is shaped like a kite. There are several varieties, of which only the fish’s pectoral fins, known as its wings, and small pieces of flesh cut from the bony part of the fish, known as nobs, are eaten. It is low in fat and has superior flavour. The common skate is particularly vulnerable to overfishing and is listed an endangered.

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Dover Sole

This is one of the finest-flavoured and finest-textured small flat fish. Its white flesh has an exquisite flavour. Available whole or in fillets, it is traditionally grilled or fried, a classic recipe being Sole Meunière.

Dover Sole

This is one of the finest-flavoured and finest-textured small flat fish. Its white flesh has an exquisite flavour. Available whole or in fillets, it is traditionally grilled or fried, a classic recipe being Sole Meunière.

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Halibut

This large flat fish is available whole or as cutlets or fillets. Its flesh is quite oily and its firm texture makes it suitable for a variety of cooking methods, including baking, braising, poaching or steaming. Halibut is vulnerable to overfishing.

Halibut

This large flat fish is available whole or as cutlets or fillets. Its flesh is quite oily and its firm texture makes it suitable for a variety of cooking methods, including baking, braising, poaching or steaming. Halibut is vulnerable to overfishing.

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Dolphin Fish/Mahi-Mahi/Dorado

Found in warm waters, this is a stunningly attractive fish with a streamlined silver body and black and gold spots, which fade once it is caught. Small fish are sold whole, whereas large fish are sold in cutlets and fillets. Its flesh is firm and well flavoured, and it is very versatile as it can be fried, grilled and cooked in a pie.

Dolphin Fish/Mahi-Mahi/Dorado

Found in warm waters, this is a stunningly attractive fish with a streamlined silver body and black and gold spots, which fade once it is caught. Small fish are sold whole, whereas large fish are sold in cutlets and fillets. Its flesh is firm and well flavoured, and it is very versatile as it can be fried, grilled and cooked in a pie.

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Lemon Sole

Lemon sole is not dissimilar to Dover sole, although it has far less flavour, and while its white flesh has a fine texture it is less firm. It can be purchased and cooked the same way as Dover sole.

Lemon Sole

Lemon sole is not dissimilar to Dover sole, although it has far less flavour, and while its white flesh has a fine texture it is less firm. It can be purchased and cooked the same way as Dover sole.

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Dab

This is one of the smallest flat fish and belongs to the plaice family. It has rough, light brown upper skin and white flesh. It is available whole or in fillets and can be cooked in the same way as plaice.

Dab

This is one of the smallest flat fish and belongs to the plaice family. It has rough, light brown upper skin and white flesh. It is available whole or in fillets and can be cooked in the same way as plaice.

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