How do I clean flounder?

Question

How should I cut it to produce the highest yield? Is there a worthwhile amount of meat on the underside?

Also, I'll probably fry most of it this time, but should I opt to stuff and bake it, should I leave the skin on or take it off first?

Answer 1

If you're frying the flounder leave the skin on, it has taste. The best method to filet is to start at the top, the opposite side of the belly. Make slit from the top, pass the fin, to the belly. Then starting at the top make another slit all the way to the tail. Using the tip of your sharp, flexible filet knife lay if flat on the bone and make little slices toward the spin, the middle bone. To this from top to the tail. Then continue making small slices until the entire filet is off the bone. To do likewise for the other side, which has meat although not as much as the dark skined side.

Answer 2

Flounder Cleaning

Answer 3

I can not tell you how to clean a flounder . I do know some of the best fish dishes I have ever had are stuffed flounder .

Answer 4

RE:
How do I clean flounder?
How should I cut it to produce the highest yield? Is there a worthwhile amount of meat on the underside?

Also, I'll probably fry most of it this time, but should I opt to stuff and bake it, should I leave the skin on or take it off first?

Answer 5

The way we liked to do them when we were catching them in the gulf around Corpus Christi: Gut the fish and cut off the head, then cut down the center line of the "top" side to the bone. Then fillet out to the fin in each direction, but do not cut through the skin at the outside. This makes two pockets on the top side of the fish. We would stuff these with a crabmeat/crackercrumb stuffing, then baste with butter and bake at 350degrees. Depending on how big the fish is it should take 20 to 30 min to be done...when the meat is completely white and flakes easily. The skin peels right off, and what meat is on the underside flakes right off of the bones. Hope you like it.

Answer 6

If you want to fillet it check this link:
http://www.cptdave.com/filet-flounder.html
On large flounder you can get quite a bit of meat off the bottom

If you plan on stiffing it try this:
http://outdoorsbest.zeroforum.com/zerothread?id=130390
You will leave the skin on for baking or stuffing but descale it. A wire brush works great for this.

Answer 7

Leave the skin on is the first thing i would say however remove the fins with a pair of scissors or sharp filleting knife, simple fish to fillet and gut though, simple cut off the head right behind the gills, this will leave you with a semi circle, then follow the backbone down until you reach the tail, remove all the guts and rinse in fresh water, you now have 2 options firstly you can cut the fillet all the way around and form a plain fillet that can be fried or leave it in place(minus the back bone) and bake in the oven, either way works for me.
You can do this for most flat fish.
This is an excellent site for explaining it better than me lol
http://www.expertvillage.com/videos/fish-recipes-flat-two.htm

Answer 8

The best advice that i can give you, is to locate someone near you & get them to show you, rather than having someone try to tell you , how to go about doing it.
The fish taste better, if you completely remove the skin