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Flounder
Flounder is ocean fish that is flat, grows up to about 15 inches, has delicate, flaky flesh and flavor reminiscent of shellfish.
Flounder Properties:
| Food Property | Type | Description |
|---|---|---|
| Texture | Firmness | Flounder has a firm texture that holds up well when cooked. |
| Moisture | Flounder has a high moisture content, making it juicy and succulent when cooked. | |
| Nutritional Value | Macronutrients | Flounder is a good source of lean protein and healthy fats. |
| Micronutrients | Flounder is rich in vitamins and minerals such as vitamin D, selenium, and B vitamins. | |
| Color | Natural Pigments | Flounder has a pale white color with a hint of pink or orange. |
| Aroma | Volatile Compounds | Flounder has a mild aroma that is not overpowering. |
| Chemical Composition | Acidity/Alkalinity (pH) | Flounder has a neutral pH level. |
| Cooking Behavior | Heat Conductivity | Flounder cooks quickly and evenly due to its high heat conductivity. |
| Water Retention | Flounder retains moisture well when cooked properly. | |
| Oil Absorption | Flounder does not absorb a significant amount of oil when cooked. |
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