Fish Recipes

Flounder (Paralichthys albiguttata)
Protein-12.41%, Fat-1.93%, Water-84.63%

Flounder is a bottom feeding flat fish found at the bottom of coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans. The European flounder is found in the colder waters around Northern Europe. Sole is a type of flounder common in European waters. The Gulf flounder (Paralichthys albiguttata) is common on the west coast of Florida.

Cold-Smoked Flounder

Small flounder, about 1/2 pound. Gut the fish, brine for 2 hours in 90º brine. (Add 2.5 lbs of salt to 1 gallon of water. This makes 90 degrees brine). Insert the fish on rods, drain and air dry for 2 hours. Smoke with cold smoke for 10 hours. Cook before serving.

Hot-Smoked Flounder

Fillet the fish. Remove the skin.
Brine the 1/2”fillets for 5 minutes in 80º brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Wash and drain.
Dry fillets for 60 minutes in a preheated to 100° F (38° C) smokehouse.
Smoke for 60 minutes at 185° F (85° C). Switch off the heat and smoke for 15 minutes more.
Cool in air.

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