The Massachusetts Division of Marine Fisheries has launched a statewide campaign to get more locally caught flounder onto plates, enlisting ten chefs to build restaurant menus around the New England fish through Sept. 30. The effort, called “Flat Is Back,” centers on a first-of-its-kind Massachusetts Flounder Chef Council, with each chef serving one signature flounder dish at participating locations.
The campaign addresses a practical problem. Although local flounder is available year-round, the agency said Massachusetts fishermen landed only a portion of what they were allowed to catch in 2025. Unpredictable prices, competition from imported seafood, and limited consumer demand make it hard to sell more of the available catch, and the council is meant to introduce diners and home cooks to the fish while building demand for the local harvest.
“Massachusetts fishermen harvest world-class seafood from some of the most nutrient-rich fishing grounds in the world,” said DMF Director Dan McKiernan. He said the council connects the state’s fishing heritage with today’s diners “while demonstrating how choosing local flounder supports fishing families, working waterfronts and coastal communities throughout the Commonwealth.”
Flounder is wild-caught off the New England coast and known for a mild, slightly sweet flavor and delicate white flesh. It cooks quickly, and the agency notes it is low in saturated fat and provides more than 20 grams of protein per 100-calorie serving. Jeremy Sewall, chef and owner of Row 34 and a council member, said the fish rewards the kitchen. “Massachusetts flounder is a beautiful fish to cook with – it’s fresh, delicate and incredibly versatile,” he said, adding that putting it on menus lets restaurants support the fishermen and coastal communities behind the state’s seafood.
The featured dishes range from crudos and croquettes to meunière and stuffed preparations. Among the participating restaurants is Comfort Kitchen in Dorchester, where chef Sasha Coleman is serving cassava flounder croquettes with shito aioli, a nod to West African and diaspora flavors. The full lineup, serving through Sept. 30, with hours and reservations varying by location:
- Kevin Burleson, Straight Wharf Fish (Nantucket) — beet-cured summer flounder crudo, “borsch”-style, with pickled cabbage, crispy potatoes, dill oil and lemon
- Andrew Chadwick, Chatham Bars Inn (Chatham) — flounder with seafood mousseline and kelp butter
- Sasha Coleman, Comfort Kitchen (Dorchester) — cassava flounder croquettes with shito aioli
- Will Gilson, Puritan Oyster Bar (Cambridge) — coconut-and-sesame-crusted sole lettuce wraps with pickles, herbs and green curry aioli
- William Kovel, Catalyst Restaurant (Cambridge) — American plaice meunière with braised leeks, haricot vert and sauce grenobloise
- Rodney Murillo, Davio’s (Boston, Lynnfield, Foxborough) — crab-stuffed local flounder with panko, creamy corn and lemon butter
- Andrea Pang, Sloane’s Tavern at Miraval Berkshires (Lenox) — flounder meunière with lobster mash and grilled vegetables
- Josh Riazi, The Black Whale (New Bedford) — baked stuffed sole with crab stuffing, lobster cream, asparagus and fingerling potatoes
- Jeremy Sewall, Row 34 (Boston, Cambridge) — black back flounder with lentil-and-rice pilaf, blue crab and tomato-caper butter
- Robert Sisca, Bistro du Midi (Boston) — kombu-cured fluke crudo with hearts of palm, jalapeño, avocado and green gazpacho
Shoppers looking for the fish may not always see the word “flounder.” In New England markets, several species are sold under names that include “sole”: yellowtail flounder as yellowtail sole; winter flounder as blackback or lemon sole; witch flounder as gray sole; American plaice as dab; and summer flounder as fluke.
The agency also frames the campaign as economic support for the industry. Massachusetts flounder fisheries operate under federal, regional and state rules, including science-based catch limits, stock assessments, minimum-size and gear requirements and area protections. Citing the latest NOAA data, DMF said the state’s seafood industry supports more than 172,000 jobs and generates an estimated $17.4 billion in economic activity; in 2023, Massachusetts fishermen landed 156 million pounds of seafood worth about $574 million at the dock.
“Flat Is Back” runs through Sept. 30, 2026. DMF says diners can find featured dishes and follow participating chefs through mass.gov/dmf and the agency’s @massmarinefisheries accounts.
This article was originally written in English. Other language versions are produced using AI translation software, and errors are possible — the English version is authoritative. CTN also uses AI to convert text into audio.
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