Most scalefish are measured from the nose to the end of the tail. Get your scalefish measuring ruler or sticker at any Service Tasmania outlet.
southern flounder, Melbourne flounder
Greenback flounder are a flat-bodied fish with mainly dark green above and white underneath but their colour may vary to blend into their environment. It has an extended snout which projects in front of the mouth. This species can be distinguished from the longsnout flounder by its more diamond shaped body and green colouration.
If spearing, size up flounder before you take it to be confident that it is legal size. If beach seine netting, bunt nets up and empty into the water to return any undersized flounder unharmed.
Commonly found in shallow coastal estuaries and bays on sand or muddy type bottom right around Tasmania from 0-100 metres depth.
Most recreational fishers in Tasmania use flounder spears and lights at night in larger estuaries and on shallow graded beaches. Caught on still nights on the incoming tide when flounder come into shallow water to feed on small invertebrates such as sand worms and nipper prawns. They are rarely caught on lines.
A popular eating fish, flounder have an excellent flavour with finely textured, firm white flesh and low oil content. Suitable to pan fry, bake, barbeque, grill or poach.
Recipe - Pan Fried Flounder with Almonds
2 whole flounder; flour; salt and pepper; 3 tbsp butter; 2 tbsp lemon juice; chopped parsley; ½ cup almond flakes.
Coat flounder in seasoned flour. Heat 1 tbsp butter in a pan and fry the flounder for about 3-5 minutes on each side. Remove to a dish, cover with foil and keep warm while you repeat this with the other fish. Add remaining butter and almonds to the pan and cook for a few minutes, stirring, until the almonds turn golden and the butter turns brown. Add chopped parsley and a squeeze of lemon over the fish.
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