Purchased some arrowtooth flounder fillets, frozen. They looked great in the bag-beautiful white meat. Came home did some research for recipes and found out that there is a major problem with this fish. It has an enzyme that is activated by heat. When you cook it the flesh turns soft, and does not flake and firm up the way a nice white flesh fish should. In my research, I discovered that this fish is abundant in Northern waters, near Alaska, and is usually a by-catch of halibut fisheries. Since it is so abundant and easy to catch by trawling, it is now being marketed heavily. Don't bother with it. I cooked what I had, we each ate a small fillet, and threw out the rest.