Sign In
Register
Help
I am new at flounder fishing and keeping i used to throw them back brcause i didnt know how to clean them. can any one tell me how or give a link to a sight that can show me?
Page 1 of 1
cleaning flounder
MultiQuote
#3
chick_woodward 
- Captain
-
- Group: Non Subscriber (FREE)
- Posts: 208
- Joined: 03-October 04
Posted 18 July 2005 - 11:37 AM
Since the backbone is so large I usually make a slit along the backbone and cut a fillet just like any other fish from each side. (two fillets from each side.
The other thing I have done is scale the fish, remove the fins and head and then fillet just one side part way through. Then I add stuffing and bake the whole fish.
The other thing I have done is scale the fish, remove the fins and head and then fillet just one side part way through. Then I add stuffing and bake the whole fish.
#4
nothingtolose
- Captain
-
- Group: Non Subscriber (FREE)
- Posts: 288
- Joined: 16-November 04
Posted 09 September 2005 - 11:49 AM
Fileting a flounder takes a little longer than on some other species but this is how I do it.
The first step is either to scale the enitre fish, or resolve to try skinning him later, or cooking him with the scales still on the skin. I usually skin them after I cut them em, but this is not easy to do without damaging the fish so for your first few I recommend scaling the entire fish.
I usually start on the top, but its your choice, both sides are done the same way.
First cut a slit across the tail, as if you are going to cut his tail of but just down to the bone, on big ones I then cut toward the tail to take a piece of meat out of the way. Now you can see where the backbone is.
Next insert your knife (long and somewhat flexible) up alongside the backbone with the blade facing out toward the fins. Once the blade is all the way in, begin cutting out toward the fins, keeping the knife pressed down against the bones. Cut all the way out through the side. You'll know you did it right when the edge has a nice even skirt of fatty meat.
Repeat this step on the other side of the back bone.
Then, cut from the ends of your filets around the head and gill covers.
Finally, grab the filet from the tail and pull it up to seperate it from the backbone.
If you opt to skin it, lay it flat on the cutting board and put your knife between the meat and skin at the tail end. You need a long rigid with a straight edge for this to work well, not a soft curved filet knife. Put the handle of the knife over the edge of the table so the blade is as flat as possible and slowly cut toward the head end. After two or three slices use the tail end of the skin to pull toward the knife sort of walking it along. This just takes some practice cause the skin is much thinner than a striper or bluefish, but the process is the same. Some people still say scaling them is better cause the meat stays together better when you cook it.
Lastly, you flip him over and knock the meat off of the other side. When done right, this gives two really pretty filets which I think is better than the four filet method especially for backing up your fish story!
Good luck and good eating! And don't cut yourself! If your new to fileting fish than think about a filet glove, seriously.
The first step is either to scale the enitre fish, or resolve to try skinning him later, or cooking him with the scales still on the skin. I usually skin them after I cut them em, but this is not easy to do without damaging the fish so for your first few I recommend scaling the entire fish.
I usually start on the top, but its your choice, both sides are done the same way.
First cut a slit across the tail, as if you are going to cut his tail of but just down to the bone, on big ones I then cut toward the tail to take a piece of meat out of the way. Now you can see where the backbone is.
Next insert your knife (long and somewhat flexible) up alongside the backbone with the blade facing out toward the fins. Once the blade is all the way in, begin cutting out toward the fins, keeping the knife pressed down against the bones. Cut all the way out through the side. You'll know you did it right when the edge has a nice even skirt of fatty meat.
Repeat this step on the other side of the back bone.
Then, cut from the ends of your filets around the head and gill covers.
Finally, grab the filet from the tail and pull it up to seperate it from the backbone.
If you opt to skin it, lay it flat on the cutting board and put your knife between the meat and skin at the tail end. You need a long rigid with a straight edge for this to work well, not a soft curved filet knife. Put the handle of the knife over the edge of the table so the blade is as flat as possible and slowly cut toward the head end. After two or three slices use the tail end of the skin to pull toward the knife sort of walking it along. This just takes some practice cause the skin is much thinner than a striper or bluefish, but the process is the same. Some people still say scaling them is better cause the meat stays together better when you cook it.
Lastly, you flip him over and knock the meat off of the other side. When done right, this gives two really pretty filets which I think is better than the four filet method especially for backing up your fish story!
Good luck and good eating! And don't cut yourself! If your new to fileting fish than think about a filet glove, seriously.
Page 1 of 1
