Press Release: 8/20/2026
Massachusetts Launches "Flat Is Back" Campaign to Promote Local Flounder
DMF’s First-Ever Massachusetts Flounder Chef Council Brings Flounder-Featured Dishes to Restaurants Statewide Through September 30
FOR IMMEDIATE RELEASE:
8/19/2026
BOSTON — The Massachusetts Division of Marine Fisheries (DMF) today announced the launch of the Massachusetts Flounder Chef Council, a statewide campaign celebrating locally harvested flounders. Ten participating chefs will feature the versatile New England fish on restaurant menus across the state. The council brings together ten leading Massachusetts chefs, each of whom will feature a signature dish showcasing Massachusetts flounder. The dishes will be served at participating restaurant locations across Massachusetts through September 30.
“Massachusetts fishermen harvest world-class seafood from some of the most nutrient-rich fishing grounds in the world,” said DMF Director Dan McKiernan. “The Flounder Chef Council connects that fishing heritage with today’s diners while demonstrating how choosing local flounder supports fishing families, working waterfronts and coastal communities throughout the Commonwealth.”
Massachusetts flounder is wild-caught by local fishermen in the cool waters off the New England coast. With its mild, slightly sweet flavor and delicate white flesh, flounder is quick to cook and remarkably versatile. Flounder is low in saturated fat and packs a protein punch providing essential vitamins and minerals and over 20 grams of protein for 100 calories per serving.
Although local flounder is available year-round, Massachusetts fishermen caught only a portion of the amount allowed in 2025. Unpredictable prices, competition from imported seafood and limited consumer demand can make it difficult to sell more of the available catch.Through the Flat Is Back campaign, DMF and the participating chefs hope to introduce more restaurant diners and home cooks to this versatile New England fish while creating greater demand for the local catch.
“Massachusetts flounder is a beautiful fish to cook with – it’s fresh, delicate and incredibly versatile,” said Jeremy Sewall, Chef & Owner of Row 34 and Massachusetts Flounder Chef Council member. “By putting it on our menus, we can create something memorable for diners while supporting the local fishermen and coastal communities that make Massachusetts seafood so special.”
Meet the Massachusetts Flounder Chef Council
Each chef will serve one featured flounder dish at the participating restaurant locations listed below through September 30. Hours and reservations vary by location. Headshots and bios for the Massachusetts Flounder Chef Council can be found here.
| Chef / Restaurant | Featured Dish | More Information |
|---|---|---|
| Kevin Burleson / Straight Wharf Fish (Nantucket, MA) | Fluke crudo in the style of "borsch": Beet cured Nantucket summer flounder with pickled cabbage, crispy potatoes, dill oil and freshly squeezed lemon | www.straightwharffish.com@straightwharffish |
| Andrew Chadwick / The Chatham Bars Inn (Chatham, MA) | Flounder with seafood mousseline and kelp butter | www.chathambarsinn.com@chathambarsinn |
| Sasha Coleman / Comfort Kitchen (Dorchester, MA) | Cassava flounder croquettes with shito aioli | www.comfortkitchenbos.com @comfortkitchenbos |
| Will Gilson / Puritan Oyster Bar (Cambridge, MA) | Coconut and sesame crusted sole lettuce wraps with pickles, herbs and green curry aioli | www.puritancambridge.com@puritanoyster |
| William Kovel / Catalyst Restaurant (Cambridge, MA) | American Plaice Meunière, Braised leeks, Haricot vert, Sauce Grenobloise | www.catalystrestaurant.com@catalystrestaurant |
| Rodney Murillo / Davio’s Northern Italian Restaurant (Boston, Lynnfield, Foxborough, MA) | Crab-Stuffed Local Flounder – Fresh local flounder, crab meat, panko, creamy corn, lemon butter sauce | www.davios.com@daviosrestaurant |
| Andrea Pang / Miraval Berkshires Resort and Spa, Sloane’s Tavern (Lenox, MA) | Flounder Meunière with Lobster Mash and Grilled Vegetable Medley (Zucchini, Yellow Squash & Red Onion) | www.miravalresorts.com@miravalberkshires @wyndhurstgolfandclub |
| Josh Riazi / The Black Whale (New Bedford, MA) | Baked Stuffed Sole: crab stuffing, lobster cream sauce, grilled asparagus, fingerling potatoes | www.theblackwhale.com@theblackwhale |
| Jeremy Sewall / Row 34 (Boston, Cambridge, MA) | Black Back Flounder: Lentil & rice pilaf, blue crab, tomato & caper butter | www.row34.com @row34 |
| Robert Sisca / Bistro du Midi (Boston, MA) | Kombu Cured Fluke Crudo, hearts of palm, jalapeño, avocado, green gazpacho | www.bistrodumidi.com@bistrodumidi |
| Chef / Restaurant | Featured Dish | More Information |
|---|
Flounder by Any Other Name
In New England markets, several flounder species are commonly sold under names that include ‘sole’. Locally harvested varieties include:
- Yellowtail flounder — also sold as Yellowtail sole
- Winter flounder — also called Blackback flounder or Lemon sole
- Witch flounder — also sold as Gray sole
- American plaice — also called Dab
- Summer flounder — commonly known as Fluke
Massachusetts flounder fisheries operate under federal, regional and state management measures intended to support sustainable fish populations and protect marine habitats. These measures include science-based annual catch limits, stock assessments, minimum-size requirements, gear restrictions, reporting requirements and fishing-area protections.
Choosing Massachusetts flounder also strengthens one of the state’s most important economic and cultural industries. Massachusetts’ seafood industry supports more than 172,000 jobs and generated an estimated $17.4 billion in economic activity based on the latest available NOAA data. In 2023, Massachusetts fishermen landed 156 million pounds of seafood valued at approximately $574 million at the dock.
The Flat Is Back campaign runs through September 30, 2026. Flat Is Back is a Massachusetts Division of Marine Fisheries campaign celebrating locally harvested flounder and the fishermen, chefs, seafood businesses and communities connected to it. Through the Massachusetts Flounder Chef Council, participating chefs across the Commonwealth will showcase the flavor, versatility and value of Massachusetts flounder. Diners can follow participating chefs, find featured dishes and learn more about Massachusetts seafood on our website.
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