Flounder-ruff fish

Flounder-ruff fish belongs to the bottom inhabitants of the seas of the family of flounder order of bony. Having a flat shape, which is a distinctive feature of representatives of this species, the body of the fish is elongated and oval, and the eyes are located on one side, most often the right. Flounder-ruff fish can change their coloration from light sandy to almost black. At the same time, her abdomen always remains white.

This fish is widespread in the northern seas of the Arctic and has more than one species. So, for example, in the North Atlantic and the Barents Sea there are two subspecies of flounder-ruff fish: European (relatively shallow) and North American (larger). The second is mainly found in the waters of Newfoundland, West Greenland and Nova Scotia.

In cooking, flounder-ruff fish is considered an excellent raw material for drying and cold smoking, and therefore it is recommended to use it as a table fish in the manufacture of canned food and dried products. White meat of flounder-ruff fish, which stands out for its delicate consistency and excellent taste, has a high gastronomic value and is in demand not only among foodies, but also just seafood lovers.

In the Northwest Atlantic, flounder-ruff fish with jelly-like watery meat are sometimes found, which is most often frozen and then sent to the production of canned food and molded culinary products.