Aldi Frozen Flounder (Fremont) Review
Author’s note: I have no affiliation with Aldi, and I was not compensated in any way for this review.
The Charlize Theron of the fish world.
I will cut right to the chase: this fish is from China. I did not read the label until after I’d purchased and cooked it. Would I have bought it if I’d noticed the country of origin? Probably not. It never occurred to me that Aldi was sourcing fish from China. I guess I’d better start checking every product before buying!
Anyway. The actual flounder filets are each vacuum sealed. You get four pieces of fish per 1-pound bag. Although the filets are “large,” they are super flat and super thin. I do appreciate that they are relatively consistent in size and shape.
The instructions on the vacuum-sealed bags say to remove from the packaging before thawing (more about that later). I took my flounder out and put it in a ziplock bag, and then submerged it in a bowl of cool water to rapidly defrost.
Mine was ready to cook in less than 5 minutes. I like this quick-defrost method better for avoiding “fishy” smelling fish. My fish tends to develop a stronger smell if I let it defrost overnight in the refrigerator.
Speaking of “fishy” smells — my experience with flounder in general is that it has a stronger fish smell and flavor than other types of fish. I was pleased to see (to smell?) that this Aldi version did not have a strong odor. I give it about a 4 out of 10 on the “fishiness” scale.
One of my friends who also purchased this Aldi flounder said her portions varied wildly in “fishiness” — some are unpleasant smelling, and some are not. I guess we’ll be playing the fish lottery every time we open a filet. Blast!
Anyway. The thawed flounder looks pretty good. The meat is smooth and supple and firm, without any mushy areas or gray discolored parts. The skin and bones are completely removed. According to The Spruce Eats, flounder is considered a delicate, flaky fish with a sweet, mild taste. Because flounder is has a neutral, versatile flavor, it can be used in a wide range of recipes.
I opted to dredge my flounder in flour, and then coat it with lemon pepper seasoning (I used Kinder’s brand, if it matters). I pan-fried it in a little butter on each side, and let it rest for a few minutes before serving. Because the fish is so thin, it cooks VERY quickly! Great for when you’re in a hangry hurry.
This is an extremely photogenic fish. It’s like the Charlize Theron of the food world. I served mine over a yogurt-dill sauce with a side of crispy zucchini.
The finished flounder has a lovely soft texture and a mellow flavor. I was pleased that it did not taste too strong or have any odd aftertastes. Again, I’ve had my share of flounder disappointments in the past. Fish disappointments are unforgettable tragedies.
How did I make the yogurt sauce? I’m glad you asked. It was extremely easy. I mixed full-fat Greek yogurt with lemon juice, freshly pressed garlic, and chopped dill (and some salt and pepper). That’s pretty much it.
I like to spoon the cold mixture onto the plates and let it sit while the fish is cooking. Once the hot fish is placed on top, the yogurt is no longer cold and it tastes perfect with both the vegetables and fish.
The zucchini only takes a few minutes to make. I think the key is to slice it VERY thickly. I put it in a ceramic pan with a little butter and cook it for a few minutes on medium-high heat on each side.
I don’t like soggy zucchini, so I let it get crispy-browned on each side, but not soft in the middle. It tends to keep cooking/softening after it’s removed from the heat, so I usually undercook it a bit. If I’m in the mood, I add seasonings like garlic powder and salt and pepper at the end (the garlic powder will burn if you add it too early).
Cooking & Thawing Instructions for Aldi Flounder
Here are the cooking and thawing instructions from the bag:
The label offers two ways to thaw this:
- Overnight in the refrigerator
- Quick thaw under running water
Either way, you are supposed to take the fish out of the vacuum-sealed package before thawing. If you are wondering why the fish cannot be left inside the sealed pouch while defrosting, here is why:
According to Southern Living, an anaerobic bacteria that causes botulism can grow inside the vacuum plastic. Since botulism is a potentially deadly disease, that’s a no-go. Apparently, taking the fish out of the package will expose it to oxygen that kills the toxins. Yikes! Well, now we know.
The label also says to use the fish within 3 days of thawing. Since flounder takes on a fishy taste pretty quickly, there’s no way I’d wait more than 24 hours to cook this and eat it. You also aren’t supposed to re-freeze after thawing — but I think we all know that.
Ingredients in Flounder from Aldi Fremont Fish Market
Here is the information from the label:
- Flounder (Limanda aspera)
- Catch method: Trawler caught & long-line
- Product of China
- Wild Caught
The label (helpfully) lists the location where the fish was caught, which is “FAO 67: Pacific Northeast.” I looked this up on a map, and it’s near Alaska. What I assume from this is that the fish was caught in one location, but then processed in China. Although I’m glad the fish was wild-caught, I am not pleased that it is processed in China. I’m just not.
Here’s some more juicy information about the requirements for labeling “Country of Origin” on fish packages, from the United States Department of Agriculture.
Nutrition Facts in Aldi Frozen Flounder Filets
A serving is one 4-ounce filet, and contains 80 calories. You get 17 grams of Protein and only 1 gram of Fat. There’s a sprinkle of Calcium (10%) and Potassium (4%), but almost no Vitamin D.
Sustainability
Flounder are a large group of flatfish that live on the bottom of the ocean and have both eyes on one side of their head — like a Picasso painting. “Flounder” encompasses several different fish species; the one in this package is Yellowfin Sole (Limanda aspera). According to the NOAA, Yellowfin Sole is considered a sustainable fish.
Omega-3 and Mercury Levels
Happily, flounder is also considered a healthy fish choice, although it has either “low” or “moderate” mercury levels, depending on who you ask (the Environmental Working Group lists the mercury content as “moderate”). The Seafood Nutrition Partnership estimates the Omega-3 fatty acids in a 4-ounce serving of flounder between 250-500mg.
Price and Shelf-life of Frozen Flounder from Aldi
My 1-pound bag cost $5.49 at my local Aldi. Since there are 4 servings per bag, this is only $1.37 per 4-ounce filet. Per ounce, this fish costs 34 cents, making it a very economical fish choice.
The “best-by” date on my bag allowed me about 14 months to consume.
Dramatic Conclusion
Although I liked the taste of this flounder, and although it was a budget-friendly option, I will probably avoid it in the future and seek out a fish processed closer to where it was caught, e.g., somewhere in the United States.
The end.
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