Fish Dictionary | White Flounder

This is the key to Okafoods' white flounder!

✓ No. 1 I grew up in the waters of Alaska, known as the paradise of the north!

We source white flounder from Alaskan waters. In Alaska, aquaculture is prohibited to prevent marine pollution caused by feed, and strict regulations are in place regarding the construction of factories that affect the ecosystem.

✓ Reason 2: Consistent fillet shape!!

We purchase raw materials by specifying the size to ensure consistent fillet shapes. Of the more than 20 trawlers in Alaska that can freeze fish on board, we select only 2-3 boats that operate specifically for white flounder and carefully select the size of the fish.

✓ Stable supply throughout those three years!!

Because the population of white flounder is small, the fishing quota (capacity to catch) is small. For example, the fishing quota for 2014 was 184,000 tons for golden flounder, 85,000 tons for shallow flounder, and 24,500 tons for white flounder. Despite this situation, Okafoods is in an environment where it can stably purchase white flounder.

☝Trivia

My face has completely changed into a flat one! My eyes are drawn to it!!

When they are young, they have eyes on both sides, but as they grow and move to live on the seabed, one eye moves over to the other, and they begin to live with the eye side facing up.

Characteristics of white flounder

Plus, even though the flesh of white flounder is tender and the fish is small, why does it not fall apart even after removing the bones? There's a secret! We use a binding agent (enzyme preparation) that is widely used in processed seafood products to strengthen the meat, so you can cook it without worrying about it falling apart. (Binding agent: We use a preparation that combines additives approved for use under the Food Sanitation Act.) In rare cases, people have reported that "the contents melt away when cooked" or "the flesh becomes soft and falls apart when thawed," but this is thought to be due to the "jelly meat phenomenon." The cause is said to be the physiological state of the fish or an enzyme secreted by the parasitic myxosporean parasite. Note that myxosporean parasites do not parasitize humans.

Regarding product handling

✓ Part 1: About pinholes

Impacts during transport can sometimes cause pinholes (tiny holes) that are invisible to the naked eye to appear in the bags. However, because the food is frozen, even if a pinhole does appear, it is difficult for air to get into the bag, so rapid deterioration in quality is unlikely to occur.

✓ Number 2: Continuity, training, and confirmation are important to prevent hair contamination!!

It is said that an average person loses 50 to 100 hairs per day. At Okafoods factories, to prevent hair contamination, we encourage employees to wash their hair daily, brush their hair before entering the changing room, wear work clothes that only expose part of the face, and roll the surface of their work clothes with a roller when entering the factory and every hour. However, the most important thing is to continue training every day to ensure that the established rules are firmly established, and for managers to check that on-site workers are always following the rules.

Okafoods' popular flounder product

Plus Black-faced flounder fillet 60g (bone removed)

This fatty flounder grows in the cold ocean depths of the north. Its soft and fluffy flesh makes it especially popular among older people. The skin is left exposed, so it can be used in a wide variety of dishes, such as sautéing, meunière, and deep-frying.

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Grilled flatfish in Saikyo style (bone removed)

This tender flounder is marinated in Oka Foods' special seasoning. We are proud of the well-balanced flavor of the flounder and Saikyo miso, and grilling it over an open flame brings out its plump and juicy texture.

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Plus sole fillet 60g (bone removed)

This fish is commonly eaten in Western cuisine and goes well with sauces and butter, so it is often cooked as a meunière or fried dish. The skin is also exposed, making it easy for small children and the elderly to eat, and it can be used in a wide variety of ways.

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