Fishin Fillets Arrowtooth Flounder, 2 lb

If you just throw this in a pan and overcook it, you will end up with a horrible mushy mess. If you cook it right, you will end up with a delicate, mild flavored fish that your guests will love. I removed 1 star because Walmart should give cooking instructions for a fish with an enzyme that digests the meat during the cooking process, especially if it is overcooked. How to make arrowtooth flounder great again: * Soak the fillets in an acid (citrus or vinegar) - I just put the frozen fillets in a ziplock bag with 1/2 cup vinegar and let them thaw / soak for 2 hours at room temp. The melting ice around the fillets dilutes the vinegar so it doesn't completely cook the fish. Very important step to firm the fish and block the digestive enzyme. * Garlic & butter in large ovenproof pan on low heat to extract garlic flavor into butter. * Drain & dry fillets. * Raise pan temp to medium low and place dry fillets in pan, spooning butter / garlic mix over fillet. * As soon as the edges of the fillet turn more opaque than the rest of the fillet, remove from heat and coat with thin layer of mayo OR pour over more melted butter. * Put the pan under the broiler for 3 - 5 minutes or less until the top of the fillet has a little color. * Serve and prepare yourself for compliments. Don't be afraid to serve a little underdone. It has been pretty much chemically cooked by the acid soak. Overcooking will turn this fish to mush. For my 1st time, I had a sacrificial fillet that I kept tasting during the cooking process.

We like flounder. Local store was out of flounder, so I saw these and figured- why not? Let me tell you why not. RICE has more texture. Mushy, overcooked rice. This stuff after cooking had the same consistency of congealed vomit. It looked good, smelled ok, but had all the taste of mushy, salt free rice cooked in a very light fish broth. DON'T DO IT, if you are really jonesin for some fish, and this is the only available option, pass it up and get a box of Mrs Paul's.

Coat with flour, corn meal. Makes a delicious filet unless you are using this brand. When you cut into it you find the fish is just mush. At a guess it would seem the filet has been frozen and thawed many, many times. Really, really bad.

I have been making a parmesan crusted fish for my family for a while now. It's one of their favorites. I always use either flounder or tilapia. This time, it was awful. Cooked it about 10 mins longer than I ever have and it was just mush! I tasted one bite and the fish itself tasted old. I will never buy this crud again!! Hubby just left to get burgers to go with the sides I made. So much for making my family a nice dinner.

It's so BAD that Walmart should pull it off the shelves. So mushy that it wasn't edible. Bringing this product back immediately. Should have read the reviews before buying.