What is the average shelf life of flounder? How long does flounder last in the pantry, refrigerator, or freezer? What is the best way to store flounder to increase its shelf life? Find out the answers to these questions and more below:
Shelf Life of Flounder
|Fresh||1-2 Days||6-8 Months|
|Cooked||2-3 Days||2-3 Months|
Flounder is a good source of protein with a very low amount of fat and next to zero carbs. The fish is a rich source of Vitamin D, Vitamin B-6, and Vitamin B-12. As with all fish, Flounder is a highly perishable item which has to be stored under perfect conditions to get the most out of its shelf life. The best way to the most out of your buy is getting fresh fish. The easiest way to tell is from the shine of the skin. Flounder can be stored in the fridge for two days max and in the fridge for a period of about six months.
The best market for fish is a busy market. The more the place sells means more produce that is coming in – which in term means fresher product. Fresh catch has a slimy feel like the fish was removed from the water just before you got there. Fresh fish has a distinct aroma which is similar to that of water or brine. If the aroma is strong or foul, the fish is no good. The skin on the fish should be even and shiny. The flesh should have a rich color, and the gills should be very red. Faded gills means the fish is turning bad.
Flounder can be stored in the fridge or freezer. In the fridge, cooked Flounder has a longer life than raw fish. In its raw form, the fish will last a maximum of two days while cooked fish will last up to four days. As the fat content in Flounder is quite low, it won’t spoil as fast as oilier fish. Frozen Flounder can retain its freshness for six months and simply wrap the packaging in foil can prolong its freshness. You can seal the fish at home in zip lock bags for easy and clean storage.
How to Handle Flounder
Rinsing the fish before cooking is absolutely necessary. In the marketplace, fish are placed on top ice which can cause any bacteria in the ice to transfer the fish. Rinsing also removes contaminants the fish could have been exposed to while shipping. Frozen fish should be thawed at room temperature, and any ice present on the surface can be washed off. Remember to dry off the fish after rinsing. As Flounder have very low-fat content, they can easily be cut on a cutting board without an oily residue to deal with.
Flounder as a cooking ingredient is very versatile, enabling you to use many techniques to cook the fish. Each of the technique brings something new to the flavor. Cooking it on the stove requires a deep pan over medium heat. Add oil to the pan and right before the oil starts to smoke, add the fish. The cooking time needed on each side is between three to five minutes. The protein content of the fish gives it a very short cooking time and overcooking not only ruins the taste but the texture as well.