I have found it very difficult to get the skin off of flounder fliets. any good suggestions?
scale em and leave it on!
do the crispy flounder thing - scale, score the top side in diamond patterns, coating and hot oil.
Ditto coolinout…MMMmmm Good!! But diamond cut top & bottom.
06 200 Bay Scout 150 Yam
skin it like a catfish then fillet it.
Use a sharp knife and with it skin side down, just slide the knife between the skin and the meat while holding the skin at the end that you started on.
Zane
[quote]Originally posted by Gills
Use a sharp knife and with it skin side down, just slide the knife between the skin and the meat while holding the skin at the end that you started on.
Zane
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Gills is rite. This is the only way to skin a fillet. I find holding the fish at the edge of the table helps offset the angle created by the handle of the knife and your knuckles. This way you can get the blade parallel with the skin. I always start at the tail. Angle the knife down only slightly or you will cut through the skin. Angle it up and you will loose good meat. Screw it up a few times and you will get it rite.
“Ye intruders beware, death and grief soaked with the blood of the trespassing thief” One Eyed Willy
http://saltfishing.about.com/od/flounderhalibut/ss/aa041106b.htm
http://www.cptdave.com/filet-flounder.html
Here are a few examples with pictures.
The second set of pictures (Capt Dave.com)says it all!
The only difference I do is leave the fillet attached to the carcass by the tail. Then I flip the filet over so its skin side down on the table. Starting at the tail I then put the filet knife between the filet and the skin and follow through. I do this at the edge of the table too so I have room for my knuckles and knife handle as has already been mentioned.
I filet all fish the same way. Works well for me!
Wilton, CT: New Smyrna Beach, FL
After watching this video… this is the way i do it now.
http://www.youtube.com/watch?v=mZZAjF7z8dY
thanks Sellsfish
Note that he changed knives. Mistake a lot people make is using the same knife to gut and skin.
just another beautiful day in paradise…
Just do this and all will be good…
Everybody is right but Calibogue’s pic is my fave.
quote:
Originally posted by UT_VOLS13http://saltfishing.about.com/od/flounderhalibut/ss/aa041106b.htm
http://www.cptdave.com/filet-flounder.html
Here are a few examples with pictures.
I like the way showed in the first link. looks like leaving the fillet attached at the tail would help a lot. I usually use a pair of vice-grips, clamp it on the tail with it parallel to the side of the table.
The wetter, the better
-Stinger 144 SC
-Yamaha 50
Slowpoke, Great video…it had me laughing!
That fella ia a lot faster than I am!
Wilton, CT: New Smyrna Beach, FL
I’m not that good either… after you get the nerve up to do the first one that way, it’s the easiest method I know.