The European flounder (Platichthys flesus) is a flatfish belonging to the Pleuronectidae family, widespread in various geographical areas, including the North Atlantic, the Baltic Sea, the North Sea, the northern Adriatic and the Black and Azov Seas. This euryhaline species adapts to both marine and brackish environments, also ascending rivers for several kilometers, especially during the summer.

Habitat

The flounder prefers sandy and muddy bottoms at shallow depths, generally up to meters, although it can live up to meters deep. It is common to find it buried in the sediment. Its adaptability allows it to also live in lagoons and river mouths. In Italy, it is particularly common in the Upper Adriatic and reported in other Italian seas.

Bait

The flounder feeds mainly on molluscs, crustaceans, benthic invertebrates and small fish. Therefore, the most effective baits for catching it include:

• Sea worms: Lugworms, Ragworms
• Shrimp
• Molluscs: small pieces of mussel or clam
• Small fish: sand smelt or filefish

Fishing techniques

The flounder can be caught with various fishing techniques, both professional and recreational:

• Bottom fishing: using a line with one or more hooks baited with the baits indicated above. It is important to use light weights to allow the bait to settle gently on the bottom.
• Drift fishing: letting the current drag the bait on the bottom. This technique is effective for covering a large area and identifying the points where the flounder is most active.
• Trawling: Method mainly used by professional fishermen.
• Lift net: Formerly used, especially near beaches and harbor mouths.

For sport fishing, it is advisable to use light and sensitive rods, capable of signaling even the most delicate bites. It is important to pay attention to the presentation of the bait, trying to make it as natural as possible. The flounder is a suspicious fish, so it is essential to avoid sudden movements and excessive noise.

The flounder is a fish with white and delicate flesh, appreciated in the kitchen for its versatility. It can be grilled, baked, boiled or cooked in foil. Its meat is rich in protein, minerals and low in fat, making it a healthy and suitable food for everyone.