How to Fillet Flounder | Salt Water Sportsman

Flounder (Paralichthys lethostigma) is without doubt one of the greatest consuming fish a marsh has to supply. They could look bizarre, nevertheless it’s surprisingly straightforward to fillet flounder. Not like their relations, fluke (summer season flounder, Paralichthys dentatus) and winter flounder (Pseudopleuronectes americanus), the southern flounder has tailored to residing in extraordinarily low salinity, permitting them to journey deep into the marsh.

These fish are ambush predators and masters of camouflage. They’ve particular cells of their pores and skin known as chromatophores, which permit them to vary their pores and skin colour and sample to mix into their atmosphere extra successfully. By increasing or contracting these chromatophores, flounder can quickly match the encompassing substrate, corresponding to sand, rocks or seaweed.

Prepping to Fillet Flounder on the Water

If you happen to’re lucky sufficient to snag a keeper southern flounder, listed here are some issues to contemplate. Whereas marsh fishing, you could not wish to drag a cooler round with you—and I don’t blame you—however the reality is, the quicker you get your catch under 40 levels F, the higher the standard of your fish. Interval. Shelf life, texture and taste are all decreased if the fish isn’t buried in ice instantly.

One other factor to contemplate is utilizing a pocketknife or pliers to brain-spike your flounder. Discovering the mind of your fish is simpler than you assume! Find the place the lateral line and the gill plate meet, and also you’ll discover the mind. As soon as spiked, rip out one of many gills, bury the fish in ice, and also you’ll have the best-tasting southern flounder fillets you’ve ever had.

Fillet Flounder Accurately

The ultimate step after catching this prized marsh fish is an ideal fillet. Flounder is a fish many of us have opinions on in relation to the “proper” approach to fillet it. Right here’s how I fillet flounder for max yield and effectivity in my fish home.

Step 1: Begin on White

All the time begin with the white aspect, which is thinner than the brown aspect. This ensures that once you lower the brown aspect second, the backbone has much less of a curve, making it simpler to deal with.

Step 2: The First Cuts

Start by choosing up the fin and making a slight slit behind the pinnacle. Flip your knife blade towards the tail and make a lower alongside the dorsal fin all the best way all the way down to the tail. It’s vital to chop deep sufficient so your blade passes simply past the ribbons (the pockets of fats that run the perimeter of the fillets) and rests on high of the skeleton.

Step 3: Free the Fillet

After the preliminary lower, relaxation your fillet knife on the skeleton and make lengthy, easy motions towards the middle backbone. When you attain the middle backbone, place the tip of your knife on the base of the ribs, angle it barely upward, and push ahead to separate the connection between the pin bones and the ribs.

Step 3: Flip and Repeat

You’ll be able to then elevate the pinnacle portion of the fillet and end the second quarter. Flip the fish and repeat the method on the opposite aspect.

Step 4: A Cheeky Bonus

If you happen to’ve caught a “doormat” flounder (an extra-large one), don’t neglect to reap the cheeks—they’re a scrumptious bonus!

A Tip from The Fishmonger

Flounder is extremely versatile. Not like different mild, delicate, flaky fish, you may stuff and roll flounder fillets with out them falling aside. To do that, lay your flounder fillet flat, unfold your favourite stuffing combination on high and roll the fillet from the tail finish to create layered stuffing all through. My go-to stuffing is lump crab meat, stone crab mustard sauce, parsley, salt and pepper.