Witch flounder | DE L'EAU À LA BOUCHE

Poisson plat avec une petite tête et une petite bouche.

Corps ovale, allongé et très comprimé, possèdant une ligne latérale droite.

Le côté muni des yeux est brun-gris foncé, et le côté aveugle est blanc-gris.

Nageoires présentant des bordures sombres. Des pores de mucus sont visibles du côté sans yeux.

Nom

Witch flounder
Glyptocephalus cynoglossus

Type

Bottom fish

Autres appellations

Nom en cuisine

État de la ressource

Vulnerable

Saison de consommation

Fresh from May to October.

SIZE :

Up to 78 cm for 5 kg.

LIFE EXPECTANCY :

Up to 30 years.

LIFE CYCLE :

Late sexual maturity.

Spawning generally takes place between March and September. The transparent, spherical eggs float with the currents. Incubation takes approximately 7 or 8 days. The larvae can remain in the water column for up to a year. When the small fish reach a size of 40 mm to 50 mm, the location change of the eyes occurs.

On the bottom, between 45 m and 400 m in depth, but can go down to 1600 m.

The witch flounder favors cold water, between 2 °C and 6 °C, and sandy, clay, or muddy bottoms.

PREYS :

Small crustaceans
Marine worms
Molluscs bivalves

PREDATORS :

Cods
Monk-fishes
Seals

MACHINES :

Seine, trawl.

REGULATIONS :

Quotas
Fishing season
Minimum catch size of 30 cm

The witch flounder biomass has suffered a decline in the 1990s. Quotas have been lowered, and the biomass has been showing signs of recovery since the 2010s. However, because of their low fecundity, slow growth and late maturation, the witch flounder remains vulnerable.

Good news. They are less susceptible to being preyed upon by gray seals because they live farther in depth than other type of flounder.

Careful monitoring remains necessary to ensure its conservation.

BENEFITS :

Low in fat and rich in vitamin B12 and in selenium.

LET’S COOK :

Delicate, flaky texture. Witch flounder gives fine, long fillets, and its delicate white flesh is highly appreciated. All cooking methods are suitable.

OUR CULINARY ADVICE :

The witch flounder’s flavor can be a little bland. It is best to season the fish generously.
Delicious when pan-fried or breaded, cooked in butter and served with a squeeze of lemon.

Change of identity

Fish rebranding involves the renaming of species to make them more appealing for consumers. For example, in England, witch flounder, normally known as witch, is sometimes called “Torbay sole” to make it more familiar and similar to the common sole and (Solea solea), also known as the Dover sole. This process is designed to encourage the purchase of lesser-known fish.