From April to October Virginia fishermen with dinner on their minds pursue summer flounder, one of the true oddities of the Atlantic.

Known for its mild flavor and firm, white flesh, flounder is served a variety of ways. Smaller fish are fried whole. Some are stuffed with crab meat and broiled. Fillets are fried, broiled or baked. Almost every restaurant in the Chesapeake Bay region offers a flounder entree.

Heady stuff for a character that seems to be the product of nature's confusion.

It is hatched as a regular-looking fish. As it grows, one eye migrates. The fish begins to swim on its side. The process ends with both eyes on the same side of the head. The underside, or blind side, is white. The top side is a dappled brown, a perfect camouflage for the predominantly mud and sand bottom of the Chesapeake Bay.

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