{"id":2434,"date":"2024-07-31T20:33:02","date_gmt":"2024-07-31T20:33:02","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=2434"},"modified":"2026-04-11T16:46:06","modified_gmt":"2026-04-11T20:46:06","slug":"aldi-frozen-flounder-fremont-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2024\/07\/31\/aldi-frozen-flounder-fremont-review\/","title":{"rendered":"Aldi Frozen Flounder (Fremont) Review"},"content":{"rendered":"\n
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Author\u2019s note: I have no affiliation with Aldi<\/a>, and I was not compensated in any way for this review.<\/em><\/p>\n\n\n\n

The Charlize Theron of the fish world.<\/h2>\n\n\n\n

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<\/em>. I guess I’d better start checking every product before buying!<\/p>\n\n\n\n

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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<\/em> flat and super<\/em> thin. I do<\/em> appreciate that they are relatively consistent in size and shape.<\/p>\n\n\n\n

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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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Speaking of “fishy” smells \u2014 my experience with flounder in general<\/em> 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<\/em> have a strong odor. I give it about a 4 out of 10 on the “fishiness” scale.<\/p>\n\n\n\n

(Are you looking for a gluten-free breaded frozen fish option? Here is my review of Costco’s Everything Seasoning Breaded Cod<\/a>.)<\/em><\/p>\n\n\n\n

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One of my friends who also<\/em> purchased this Aldi flounder said her portions varied wildly in “fishiness” \u2014 some are unpleasant smelling, and some are not. I guess we’ll be playing the fish lottery every time we open a filet. Blast!<\/p>\n\n\n\n

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<\/em> removed. According to The Spruce Eats<\/a>, 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<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n

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I opted to dredge my flounder in flour, and then coat it with lemon pepper seasoning (I used Kinder’s<\/a> 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.<\/p>\n\n\n\n

(I also reviewed this pre-breaded Parmesan Crusted Flounder<\/a> from the same Aldi brand.)<\/em><\/p>\n\n\n\n

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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.<\/p>\n<\/div><\/div>\n\n\n\n

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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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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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.<\/p>\n<\/div><\/div>\n\n\n\n

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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. <\/p>\n\n\n\n

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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).<\/p>\n<\/div><\/div>\n\n\n\n

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Cooking & Thawing Instructions<\/h2>\n\n\n\n

Here are the cooking and thawing instructions from the bag:<\/p>\n\n\n\n

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The label offers two ways to thaw this:<\/p>\n\n\n\n