Yellowtail flounder | DE L'EAU À LA BOUCHE

Illustration couleur d'une limande à queue jaune.

Poisson plat de forme ovale, qui vit couché sur son côté gauche.

Corps couvert de petites écailles, rêches sur le côté visible et lisses sur le côté aveugle.

Deux nageoires qui s’étendent de la tête à la queue.

Petites tête et bouche. Yeux séparés par une crête étroite.

Élément distinctif, la ligne latérale est arquée en arrière de la tête.

Côté visible brun rouge avec des taches noires et verdâtres, selon la couleur du fond. Côté aveugle blanc jaunâtre.

Queue de couleur jaune.

Nom

Yellowtail flounder
Myzopsetta ferruginea

Type

Bottom fish

Autres appellations

Nom en cuisine

État de la ressource

Vulnerable

Saison de consommation

Fresh in spring and autumn.

SIZE :

Up to 64 cm.

LIFE EXPECTANCY :

Up to 12 years.

LIFE CYCLE :

Sexual maturity from age 3, or 35 cm in length.

Spawning takes place between May and July. Each female lays between 350,000 and 4 million eggs. These rise to the surface and hatch around 5 days later.
The larvae live near the surface for 2 months. They then migrate to the bottom when they measure 14 mm.

On the bottom, at depths ranging from 27 m to 364 m.

The yellowtail flounder likes sandy and muddy bottoms. It favors cold water, from 2 ° C to 6 ° C.

PREYS :

Shrimps
Small crusta-ceans
Worms
Small molluscs

PREDATORS :

Cods
Others bottom fish-es
Nortern gannets

MACHINES :

Trawl, seine, gillnet.

The yellowtail flounder has been under moratorium since February 2023 in the southern part of the Gulf of St. Lawrence.

Itsy-bitsy tiny

The mouth of yellowtail flounder is so small that it’s impossible to fish it with a hook.

BENEFITS :

The yellowtail flounder is an excellent source of protein and vitamin B, including niacin.

LET’S COOK :

Firm, flaky texture. Lean, soft flesh. Delicate flavor, somewhere between bland and sweet. Yellowtail flounder has no bones.

NOS CONSEILS CULINAIRES :

Cooking it en papillote, or with wine or stock prevents the fillets from drying out.
It can also be baked with butter, grilled, or pan-fried.