1. Run your knife down the spine of the fish just to get it started. Letting your knife run along the back bone of the fish. When you come to the tail make a little slash across it where the meat starts and fin stops.
2.Turn the fish around and do the same thing with the bottom of the fish
3. Cut behind the head and gills starting from the top to the bottom of the fish, this step can be done first but I wanted to show you without all the guts.
4. Then continue to run your knife down the back bone of the fish and the filet should start to pull away from the body
Shouldn't leave meat on the body if your using your knife and running it along the body of the fish
5. Flip over and repeat the same steps. Run your knife along the top and bottom of the fish
Cutting behind the head and gills
Running your knife along the body of the fish to cut away the fillet
6. Once your have both the fillets then you want to take the skin off. You start by grabbing the tail and holding it tight. You take your knife and you want it at about a 20 degree angle, you don't want your knife to be completely parallel to the board.
Pulling the skin tightly towards you, start slicing the filet away from the skin in a smooth sawing motion.
Still using your death grip, pull the skin towards you and keep cutting away the filet
Skin should have no meat on it.
7. You should be left with 2 filets, the first side should be a little more meaty than the bottom. First I trim the sides for bones and the little flap of meat where the spine is. Then I cut them down the middle using the natural line of the fish to remove any connective tissue and to portion out 4 to 5 ounce pieces. This is what your left with.
Now your ready to cook. I will share the stock and recipe for the flounder next.