Thread: After dusk on the pier...

Not hard to fillet at all. A good quality flexible fillet knife is crucial. Check out YouTube, there are several vids on filleting flounder.

Originally Posted by SNAKE

Not hard to fillet at all. A good quality flexible fillet knife is crucial. Check out YouTube, there are several vids on filleting flounder.

This is an excellent flounder cleaning video. It isn't exactly filleting, but it does remove all the bones and makes for a good place for some stuffing.

Originally Posted by Nimakdm

Yah I'm hearing late June is big flounder time. Are they hard to fillet? I'm looking forward to catching some as its a pretty pricey fish up here. Not as much as Cobia though ($22/lb!).

Make a first cut down the lateral line from just behind the head to the tail and work down the bone to yield 4 fillets. The fillets are very thin so make sure your knife is sharp and take care when removing the skin to not waste meat.

i personally like a whole flounder (fried, broiled , or stuffed) You get a bit more meat that way. Ive been eatin em like that since i was able to chew at my resturaunt

Another vote for whole Flounder.

I love them cooked whole or boneless filets. I have never seen one fileted in the manner shown in the video but I would love to eat a stuffed flounder that had been cleaned in that manner. I personally filet them by cutting along the lateral line from head to tail then working out to the sides.

Has anyone ever tried throwing one on the grill? I've only ever stuffed them and put them in the oven or fried the fillets.

Originally Posted by SNAKE

Has anyone ever tried throwing one on the grill? I've only ever stuffed them and put them in the oven or fried the fillets.

I've done it with mixed results. The meat tasted great (I like fish cooked bone-in) but the presentation was spotty. Next time, I'd do it on the flattop grill to minimize the chunks that stuck to the grill and maximize surface area/heat transfer for the sear.