Yellow Belly Flounder
Rhombosolea Ieporina
A delicate and moist, white flesh fish with a low oil content.
Yellow Belly Flounder are a flatfish found in shallow waters, usually at depths of up to 50 metres.
In New Zealand they are commonly found in harbours, estuaries and muddy, sandy bays in the North Island.
Like most Flounder species, Yellow Belly are a great fish cooked whole.
Download fact sheetKey Information
Family
Yellow Belly Flounder belong to the Pleuronectidae family (righteye flounders).
Physical attributes
Dark olive green on body with yellow or white on the belly. The body is oval and plumper that Sand Flounder.
The flesh is delicate and moist, with a low oil content.
Sustainability
Flatfish are managed by the Quota Management System (QMS). The annual catch limit for Flatfish has varied from 5,409 to 6,670 tonnes since 1986. Stock abundance of Flatfish can vary considerably in response to environmental variation. Accordingly, catch limits may be changed frequently to respond to these fluctuations.
All commercially caught New Zealand Flatfish species are available year round and are managed together (in 5 stocks) with a combined Total Allowable Commercial Catch of 5,419 tonne.
Geographical location
Yellow Belly Flounder are caught year round in shallow waters. They are commonly found in the North Island in harbours, estuaries and muddy, sandy bays.
Market Names
- New Zealand: Yellow Belly Flounder, Flounder, Yellow Flounder
- Australia: Yellow Belly Flounder
- Canada: Plie a ventre jaune de Nouvelle-Zelande
- Japan: Karei
- Greece: Chamatida
- Germany: Flunder
- France: Plie a ventre jaune de Nouvelle-Zelande
- Spain: Platija
Locations Caught
Profile
Average weight
200-600 g
Average length
25-45 cm
TACC i
4,545 (FLA) tonne
Talley's catch
<100 tonne
Nutritional information
Average quantity per 100g
Energy
364 kJ
Protein
18.9 g
Fat, total
1.2 g
Carbohydrate
0.3 g
Seasonal availability
Flavour and cooking
Yellow Belly Flounder have delicate and moist flesh with a low oil content. They are a great fish cooked whole (on the bone) and are suitable for baking, frying, poaching or steaming.
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