Guys, it is obviously a pancake flounder, common around dockside restaurants frequented by saltwater fly fishers in times of high wind and cold water temps.
I've consumed many of them over the years. And I've cooked and consumed many of its freshwater cousin, the sourdough trout.
What I have to decide now is whether this fish can be served with lox, or with caviar and sour cream.
aka Cap'n Yid.
Stev Lenon, 91B20'68-'69
When the dawn came up like thunder