FILLETING A FLOUNDER

(Click on pictures for larger view)

Flounder has a visible line down the spine on the brown side and the white side. This is a good landmark to help divide the filets on both sides of the backbone.

With a sharp, thin, filet knife, cut along this line. Cut all the way down to, and along the backbone from head to tail. NOTICE, the line curves away from the head. This gives you a good start to start shaving the slabs of meat away from the bones.

Take your time until you get familiar with the fish's structure. Note how thin and flexible the filet knife is.

This is what it will look like as you filet the two top (brown) slabs off. Notice you eliminate the need to gut the fish when filleting.

Now we start on the bottom (white) side. Before you ask, the fish lays on the bottom side so it stays white while the brown side gives him the needed camouflage.

Same principle here.  Cut the line and start working the knife down and out along the bones.

Notice the bend of the thin blade as I force it to lay flat along the bones, leaving all of the meat on the slab and not on the bones.

If you do it right, you can read through the cleaned carcass.

This is what you will end up with.  Four flounder filets with skin still on and a set of bones with the head and guts still intact.

Now lets remove the skin. Lay the filet flat with the skin side down. Start by holding the very tip of the filet with your finger (a fork will help if you can't get a good grip) and use slight sawing motion with the filet knife as you skim along the meat side of the skin.

It is not hard to do at all.  Keep the knifes edge slightly downward as you work toward the opposite end of the filet.

This is four boneless filets from one flounder.  About the mildest, best tasting fish you can get.  Now season with Cajun seasonings and get the grease or grill hot.