This is a "How To Do It" post and may not be that interesting for my regular readers ... or maybe you have always wondered about flounder fileting ... hmmmm?
This is the follow up.
|First, catch or gig some nice LEGAL flounder.|
|Here's the flounder flipped over with the two filets already off of the dark top side.|
When your filet is free of the ribs, just take your knife and cut it loose from the edge.
|You may like the skin on your filet, in which case, YOU will have to scale this fish. I did not show scaling, because I skin, rather than scale my fish.|
|Here is a skinned filet and the skin.|
(Note: Do find yourself a better work surface than the battered picnic table I show in these photos. It was all that was available at that location)
|The finished product, a skinless, boneless, delicious filet of flounder.|
|You should get 4 filets per fish.|
If you can't get useable filets from the white underside, then the fish was too small and you never should have taken it.
Really big flounder will have cheeks that are worth extracting too.