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| Flounder Filleting (and all other species of flat-fish) Written by Ed Perry |
1. Make your first cut on the white side of the fish. Start the knife at the
shoulder next to the gill plate (by rubbing your finger here you can feel the
feather bones projecting from the backbone up to the skin of the fish—they
run roughly for 2-3 inches), run the knife by the feather bones and then follow
the lateral line directly along the middle of the fish to the tail.
shoulder next to the gill plate (by rubbing your finger here you can feel the
feather bones projecting from the backbone up to the skin of the fish—they
run roughly for 2-3 inches), run the knife by the feather bones and then follow
the lateral line directly along the middle of the fish to the tail.
2. Fillet off the first shoulder of the flounder by running your knife inside
the first cut, and then working the knife out towards the edge of the fish. Turn
fish and do this again to remove the second fillet from the white side of the
fish.
the first cut, and then working the knife out towards the edge of the fish. Turn
fish and do this again to remove the second fillet from the white side of the
fish.
3. Flip fish over to the dark side and make the same cut down the center
of the fish as in number 1.
of the fish as in number 1.
4. Fillet off the 3rd and then the 4th shoulder of the flounder.
5. You should have two fillets from each side of the fish—two from the
white side and two from the dark side.
white side and two from the dark side.
6. Lay each fillet on a piece of wood and run a very sharp knife between
the skin and the meat of the fillet. Hold the knife at an angle with one hand
while pulling the skin with the other. Work from the tail end of the fillet
towards the “head” end.
7. The resulting piece of meat will have “lace” tissue bordering one side
of the fillet. This will pull off easily, and though edible, is not very desirable.
Trim any feather bones or rib cage bones that remain in the fillet.
the skin and the meat of the fillet. Hold the knife at an angle with one hand
while pulling the skin with the other. Work from the tail end of the fillet
towards the “head” end.
7. The resulting piece of meat will have “lace” tissue bordering one side
of the fillet. This will pull off easily, and though edible, is not very desirable.
Trim any feather bones or rib cage bones that remain in the fillet.
8. On larger fish, 4 pounds and bigger, a considerable chunk of “cheek
meat” can be obtained from each side of the fish.
meat” can be obtained from each side of the fish.
