ALSO KNOWN AS: Flounder, Fluke, Northern fluke, Hirame
SOURCE: U.S. wild-caught from Maine to North Carolina
OVERVIEW: Fluke (or Summer flounder) is highly valued commercially for its lean, white meat and light, delicate flavor, and it’s also one of the most popular recreational fish on the Atlantic coast. The summer flounder population had been at low levels for decades before fishery managers approved the species’ first fishery management plan in 1982. The population continued to decline well into the 1990s as managers struggled to accurately assess the population status and identify appropriate catch levels. In 1993, managers established a rebuilding plan for the stock, limiting the amount of summer flounder commercial and recreational fishermen could catch along the East Coast. By 1996, the summer flounder catch was at an appropriate level for the first time in decades and the population began its gradual recovery. The summer flounder stock was declared rebuilt to its target population level in 2010. Managers now set a catch quota for the fishery every year and divide it between the commercial fishery and the recreational fishery. Commercial fishermen are allotted 60 percent of the annual catch and recreational fishermen are allotted 40 percent.
COOKING: Fluke is sold whole and in fillets, and is available fresh or frozen. Its skin is edible and its flaky white meat has a delicate flavor and fine texture.