Bykov, V.P., 1983

 

 Not specified

 The meat is easily separated during salting and heat-processing and its condensation is poor; the meat becomes friable and its structure is destroyed. Therefore, the meat of arrowtooth flounder is best frozen and thereafter fried in the form of breaded pieces at a temperature of 160°C; it can also be prepared as mince or stuffing material for pies and kulebyaka.