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This comes under the tribe usually denominated Flat-fish, and is generally held in the smallest estimation of any among them. It is an inhabitant of both the seas and the rivers, while it thrives in ponds. On the English coasts it is very abundant, and the London market consumes it in large quantities. It is considered easy of digestion, and the Thames flounder is esteemed a delicate fish.

Carving Flounder: First run the fish-slice down the thickest part of the fish, quite through to the bone, from _a_ to _b_, and then cut handsome and regular slices in the direction of the lines downwards, from _c_ to _e_, and upwards from _c_ to _d_, as shown in the engraving.



When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and the under side helped as the upper.

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