Flounder

Maori name: pātiki
Scientific name: Rhombosolea spppatiki; Rhombosolea spp
Availability: Year-round
Weight: 0.2–0.6kg
Length: 25–45cm

Flounder

Maori name: pātiki
Scientific name: Rhombosolea spppatiki; Rhombosolea spp
Availability: Year-round
Weight: 0.2–0.6kg
Length: 25–45cm
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Location

They are a shallow-water fish found at depths of up to 50 metres. In New Zealand, they are most abundant in harbours, estuaries, and muddy bays, particularly in the north.

Attributes

Dark olive green body above with yellow or white on the belly and dark spots. The body is oval. Yellowbelly flounder are plumper than Sand flounder, and have smaller eyes and larger, dark-edged scales.

Family

Yellowbelly flounder belong to the Pleuronectidae (righteye flounders) family.

 

Related species:

 

Greenback flounder (R. tapirina) are dark green above and white below, with an oval body and a pointed snout. They are found in the Canterbury Bight and also in Southland.

 

Black flounder (R. retiaria) are dark green to black above with small, brick-red spots, and pale grey below with some darker spots. They have an oval shaped body that is thicker than some other flat fish. Black flounder are found mainly in estuaries and the tidal reaches of rivers.

Spawning

 

 

Sustainability

Flatfish were introduced to the QMS in 1986 as a group, rather than individual species (species-specific catch reporting is now encouraged). The annual catch limit for flatfish has varied from 5,409 to 6,670 tonnes since 1986. Stock abundance of flatfish can vary markedly in response to environmental variation. Accordingly, catch limits may be changed frequently to respond to these fluctuations. 

Fishing methods

Yellowbelly flounder are caught year-round in the Firth of Thames and in Kaipara and Manukau harbours, most commonly in set nets.

Nutrition

Flounder is a good source

To quality for a 'good source' claim the food must contain at least 25% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.

of Vitamin B12

Vitamin B12 is necessary for normal neurological function and it contributes to blood formation, energy metabolism and to the growth and development in children

; and a source

To quality for a 'source' claim the food must contain at least 10% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.

of Iodine

Iodine is necessary for the production of thyroid hormones, for normal neurological function and for normal energy metabolism, and it contributes to the growth and development in children

, Potassium

Potassium is necessary for water and electrolyte balance, it contributes to the functioning of the nervous system and normal muscle function; and to the normal growth and development of children

and Niacin (vitamin B3)

Niacin (vitamin B3) is necessary for the release of energy from food and for the normal structure and function of skin and mucous membranes, and contributes to the reduction of tiredness and fatigue

.

Seafood is a highly nutritious food and is a great source of protein

Protein is necessary for tissue building and repair, normal growth and development of bone in children and adolescents aged 4 years and over, and contributes to growth and maintenance of muscle mass

. Many species are low in saturated fat and a number of them are a good source of Omega 3

Omega 3 is a group of fatty acids that contribute to heart health

.

Tips

Flatfish have delicate moist, flesh and benefit from light cooking. Brill and turbot, being larger fish, have denser flesh. Flatfish can be interchanged for one another in most recipes. Bake, grill, barbecue or fry. The flesh will flake easily when cooked.

Buying & Storage Tips

When buying whole flounder and other flatfish, always check the...
EYES: Bright and clear cornea, shiny black pupil
GILLS: Rosy coloured gills
FLESH: semi-transparent and glossy.

If the fish looks sticky or mushy then it is not fresh.