flounder, snapper and Pacific rockfish. “All do work well if you have the skin on the fish, but even then, the trick is to not flip the fish,” Shaw advised. “Simply cover the grill and let ...

Winter flounder—a.k.a. lemon sole when it’s big, and blackback flounder when it’s not—takes its name from the fact that it swims inshore to warmer waters during the winter months.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.