Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael Lomonaco of Porter House New York, is the best way to retain its ...

I love eating fish whole, as you don’t waste anything — the skin is delicious. Flounder is a great fish — an abundant, sustainable species, they require no preparation (no scaling or gutting ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.