Enjoy Gulf Flounder Peak Season
In Louisiana, we can enjoy local seafood pretty much any time during the year. Among the many types of fish in the Gulf of Mexico, such as grouper, redfish, snapper and tuna, grouper is a lean, moist fish with mild flavor, firm texture and large flakes. Gulf flounder are flatfish that are compressed laterally, and they spend much of their time lying on the bottom. Their two eyes look upward when swimming near the bottom, on their side. Peak season for Gulf Flounder is between July and November, the ideal time to enjoy them is right now, and they are one of the best gulf fish to eat.
GULF FLOUNDER LIFE
Flounders are bottom-dwelling predators that lie waiting for their prey to swim by, hidden by camouflage. They are able to change the color and pattern of their upper skin to match the gulf floor, much like squid and octopus do, and also can use their fins to cover themselves with sand, sediment, and debris. These tactics along with their flat shape allow them to become practically invisible, which helps them trap their prey. It is found in a variety of habitats, from seagrass and coastal lagoons to limestone ledges.
(photo of Gulf Flounder from University of Southern Mississippi Gulf Coast Research Lab)
GULF FLOUNDER ARE SUSTAINABLE
Flounder grow quickly and have a high tolerance for a wide range of water temperature and salinity. They are a good quality, sustainable option that are a popular restaurant menu item, but not overfished. Seafood producers of Louisiana work hard to provide nourishing, fresh product while protecting each species for future generations. Fishery management plans aim to ensure Louisiana’s fish stocks are maintained, overfishing is eliminated, and the long-term socioeconomic benefits to the nation are achieved. Gulf flounder and all other seafood harvested in the United States undergo a rigorous management process to ensure the product you eat in your home or restaurant is safe and sustainable.
FLOUNDER FEATURED IN DEANIE’S ART INSTALLATION
Deanie’s Seafood highlights the bounty of Louisiana’s waters with a permanent art installation dedicated to the America’s WETLAND Foundation at its location in the French Quarter. Designed and created by New Orleans artist James Vella, the lifelike custom glass sculpture features a variety of fish native to Louisiana and is a centerpiece of the French Quarter restaurant.
The 5-foot by 4-foot installation serves as a warm reminder of Deanie’s love for Louisiana’s unique culture and environment and is a tribute to the local fishing community. The design presents a cross-section of the lake, from marshy shallows to deeper lake bottom. It features two herons standing on a bank surrounded by marsh grass, a large catfish nestled close to the bank, and a school of redfish in the shallows looking for blue crabs. In a deeper section of dark grass, a school of speckled trout feed on shrimp, while sheephead, flounder and baitfish gather closer to the sandy bottom.
ENJOY FLOUNDER AT DEANIE’S SEAFOOD
Deanie’s Seafood has a rich history of serving up great-tasting, wild-caught Louisiana seafood and supporting sustainable fishing practices along the Louisiana shoreline and Gulf Coast. Deanie’s has offered Louisiana Gulf shrimp, Louisiana blue crab, and Gulf flounder for generations (which we think are one of the best gulf fish to eat!)
We’ve been voted consistently by locals as having the best seafood in New Orleans, including among Best Seafood Restaurant, Best Oyster Po-Boy, Best BBQ Shrimp, and Best Place to Get Boiled Seafood in local reader surveys in Where Y’at Magazine, Gambit, The Times Picayune and New Orleans Magazine.
Want to know what other seafood is in season? Check out our handy (and free!) guide to what’s in season, with facts about locally sourced Louisiana seafood plus recipe ideas to share with friends and family.
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