The Massachusetts Division of Marine Fisheries (DMF) is launching a new campaign to promote locally harvested flounder.
The “Flat is Back” campaign is a DMF collaboration with the Massachusetts Flounder Chef Council that features 10 chefs across the state cooking dishes made with locally harvested flounder until 30 September.
“Massachusetts fishermen harvest world-class seafood from some of the most nutrient-rich fishing grounds in the world,” DMF Director Dan McKiernan said in a release. “The Flounder Chef Council connects that fishing heritage with today’s diners while demonstrating how choosing local flounder supports fishing families, working waterfronts, and coastal communities throughout the Commonwealth.”
Across the U.S. region of New England, flounder is often sold as “sole,” and varieties include yellowtail flounder (also known as yellowtail sole), winter flounder (blackback flounder or lemon sole), witch flounder (gray sole), American plaice (dab), and summer flounder (fluke). It’s often known for its mild, sweet flavor and delicate white flesh, the council said in a release, which explained that the various flounder species are low in saturated fat and high in protein, vitamins, and minerals.
“Massachusetts flounder is a beautiful fish to cook with; it’s fresh, delicate and incredibly versatile,” Massachusetts Flounder Chef Council member and Row 34 Owner Jeremy Sewall said. “By putting it on our menus, we can create something memorable for diners while supporting the local fishermen and coastal communities that make Massachusetts seafood so special.”
Statewide, flounder can be caught year-round, but only a portion of the allowable catch was caught in 2025.
