provided me with a little inspiration with her recipe for flounder gremolata with fried egg, shared below.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.

Winter flounder—a.k.a. lemon sole when it’s big, and blackback flounder when it’s not—takes its name from the fact that it swims inshore to warmer waters during the winter months.