Stuffed flounder is a traditional, old-school Mobile recipe that used to be served all over the place. But you don’t see it as much served in restaurants anymore, which is a pity.

Split flounder lengthwise removing bones. Stuff with the prepared mixture. Brush egg yolk across tops of the fish and broil 10 minutes on one side. Turnover and broil 10 minutes on the other side .

It tends to be pricy, often $30 or more. And it takes some diligence from diners. If you just jab your fork right in, eating whole flounder can feel like biting into a box of toothpicks. But ...

Keal's Kitchen is anticipated to open at 231 N. Hanover St. in Carlisle in November, featuring a variety of fresh seafood.

Join the SoGourmet cooking team Tuesday, April 10 at 6 p.m. at the top floor of 407 S. Palafox Pl. to learn or perfect your seafood cooking skills.

Flounder has a very distinct flavor. It tastes like, well, flounder. Some folks don't care for it but I like it and a lot of others do, too.

8-8oz Flounder fillets (can sub haddock, turbot, or any thin fillet fish) 2 TBS of olive oil Stuffing 1 Pound of back fin or lump crab meat (don’t waste money on jumbo lump here)1/3 cup of heavy ...

Seven Weeks of Seafood: Seafood consumption always soars this time of year for reasons that can be religious, cultural, seasonal or some combination thereof.