Summer flounders received their name due to their habitation of inshore waters of the northeastern United States during the summer months.
It is the most northerly and perhaps abundant of the three bothid species, as well as the largest and most prized flatfish caught in the Mid-Atlantic region of the United States.
Summer flounders is a commercial species and exhibits exceptional color transformation. The meat is firm, white and delicately flavored.
The summer flounder prefers sandy or muddy bottoms and is common in the summer months in bays, harbors, estuaries, canals, creeks, and along shoreline, as wells as in the vicinity of piers and bridges or near patches of eelgrass or other vegetation. Some even penetrate the fresh water of rivers.
Most of the fish are filleted and are good for baking or broiling: they are also used as panfish or are stuffed and rolled.
Flounder summer
