A lot of meat will be lost if you clean a flounder the same way you would any other fish.
However, you’ll get the most meat out of them if you fillet them as I’m about to demonstrate.
You can pull the most meat out of the ribs by running the knife along the bones both above and below the backbone.
Here’s a step-by-step guide to doing it:
The central line will be more obvious on the flounder’s white side.
Step 3: Remove the top fillet by cutting along the ribs, beginning at the center line.
Keep the knife handle away from the edge of the table so the blade may slide parallel to the table just above the skin. This will help you skin fish fillets without losing any meat.
While you prepare the remainder of the fish for cooking and finish filleting it, this will keep it as fresh as possible.
A Whole Fillet is Cut
You now use your fillet knife to make your initial cut. The “back” side, or the side without the guts, should always be approached at an angle from directly behind the head. You gain a little more meat by doing this. Cut all the way through to the tail with that. Make certain you are not severing the backbone. The backbone should be sliced over.
To accomplish this, make a downward cut with the knife, then flip it toward the fish’s tail and slide it across the backbone.
Maintaining Your Catch
Flounder are renowned for surviving for an extended period of time without water. By cutting the gills and putting them in a pail of water, I like to bleed them.
This not only results in a swift and merciful death, but also delivers fillets that are blood-free and snow-white.
Keeping your catch on ice with its belly up is also a smart idea (the white sides). By doing this, livor mortis—the condition that results in the unsightly red sores on the bellies of dead flounder—is avoided.
Which is the better side of the flounder?
The dish I’ve been asked for the most throughout my career is still a pan-seared flounder fillet with Bercy butter. It made its premiere in 1980 in Norfolk during Suddenly Last Summer.
It would appear that the dish, flounder pan-fried in clarified butter or oil and served with a butter sauce made with shallots, parsley, white wine, and lemon, would serve as my legacy in Hampton Roads. It has been on a lot of menus since it first started, but the flavor of the sauce and the consistency of the paneed flounder never seem to be the same as the original.
The most likely explanation is because, despite having the recipe, many chefs can’t help but add ingredients, perhaps hoping to enhance the dish or give it their own distinctive flavor.
The first recipe is the one we use today. It is appropriate for home cooks. This summer, fresh local flounder is in season, so the time is right to sample it. Simply understand the preparation and follow the recipe.
Before obtaining a crisp, golden-brown pan-fried flounder, numerous tries may be necessary. Use a thick chunk of fish, please. The dark side of flounder is thicker than the white side, and it also has a white side. I’ve always employed the fish’s dark side. The dark top is toward the surface, while the white is the belly, which faces the ocean floor when swimming. The absence of the dark side is the sole excuse for not using it.
Use an adequate amount of clarified butter or oil. It shouldn’t completely cover the fish, but it should somewhat rise up the sides.
Even though the Bercy butter sauce is prepared at the last minute, following the directions will make it simple.
Serve a pan-seared flounder fillet with Bercy butter over grilled, steamed, or raw white or green asparagus and hollandaise sauce. If making hollandaise proves to be too difficult, serve the flounder first and then the asparagus on the plate. Bercy butter should be drizzled over everything. Serve boiled, baked, or another favorite potato dish as a starch. However, take care not to make a potato that will be too similar to the Bercy butter sauce.
A flounder has how many fillets in it?
Make careful to cut your flounder into four fillets rather than two, as you would with most other species, if you want to get the maximum flavor out of it.
And please TAG or SHARE this with everyone you know who needs to learn how to fillet flounder!
Do they all have the same face?
In plain English, Fluke is Flounder. The huge, predatory species of flatfish known as summer flounder, often known as fluke, is found in the North Atlantic. The presence of Winter Flounder in the same area causes confusion, which is why. Thankfully, there are some quick techniques to distinguish between the two.
Flounder have evolved specifically to live on the seafloor. So much so that as they age, one eye gradually “migrates” across their head until both eyes are located on the same side of their face. As they are “left-facing,” flukes will have their heads in your left hands when you hold one up with their eyes over their mouths. In contrast, there are winter flounder (“right-facing”).
That’s acceptable while the fish is in your hand, but what if it is in water? Simple: Winter flounders are a deeper color than summer flounders. Their moniker, “Blackback,” refers to how almost black they can seem. The dots on summer flounder are a light brown color or a whitish tint. However, because flounders may change color to blend in with their environment, it is easiest to distinguish them by their faces.
When you visit Southern Flounder, things become a little bit trickier. The southern flounder resembles the fluke. It is the same size, color, and direction as before. So how do you distinguish between them? easy: spots. Three ringed, eye-like markings can be found on the back and numerous more on the tail of summer flounder. Instead of spots, Southern flounder have black blotches as if the spots were not applied.
Does the flesh of flounder have bones?
Since flounder is frequently sold in fillets, there is no need to trim away the skin, bones, or extra fat before cooking. The ideal cooking methods for this fish, which is more delicate and flakes readily, are those that highlight its delicate texture, such as baking, broiling, poaching, sautéing, or steaming. It’s usual practice to make a batter or coating, such as one made of maize flour, to help the fish stick together during sauteeing or pan frying.
Why does flounder just see in one direction?
Did you know that flounder have an eye on either side of their head when they first hatch? One eye moves as they develop until both eyes are on the same side of the head. Understand why? In order to protect itself from predators, a flounder as an adult adapts its behaviors and hides by laying on the ocean floor, according to Wikipedia. The eyes are consequently on the side that faces up. The type of species determines which side the eyes move to.
Most inshore fisherman and their families prioritize flounder. The fact that flounder are one of the greatest taste fish to eat is a benefit to catching them. Prepare your best recipes for flounder, then. Here are some details on this well-known, delicious fish:
Flounders are very predatory, carnivorous creatures. A group of flatfish species are known as flounders. They are demersal fish that live at the bottom of the world’s oceans.
The waters are home to four different species of flounder. The summer flounder, winter flounder, and southern flounder can all be found in the Atlantic Ocean. The European flounder is, of course, found in the cooler waters off of Northern Europe.
rounded, flattened body form with a medium-sized, flat, frequently-spotted tail fin.
In South Carolina, you may catch flounder all year long if you know where to fish for them. A flounder is interested in estuaries in the spring, summer, and early fall. The fish then go downstream to inlets in late autumn and into the winter before moving offshore to spawn, usually after the first cold front.
Flounder often eat on the ocean floor. They enjoy congregating close to structures including sandbars, channel edges, dock pilings, bridges, piers, and oyster reefs. Throughout the fall and winter, explore the jetties and inlets.
The typical dimensions are 16–20″ and 2–3 pounds. The maximum weight is 20 lbs. They have a three to ten year lifespan.
A light or medium reel that can handle 10- to 12-pound line and is attached to a 20-pound leader is a good place to start. Think leniently. Use a light, straightforward rod so you can feel the bites. Flounder only take the bait in their mouths halfway. There may be a tap, and after that, you have between five and ten seconds to set the hook.
Fish, crustaceans, and mud minnows all refer to flounders. Following others like menhaden, sardines, and pinfish are some more baits that also function well, such as finger mullet, shrimp, and sardines.
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Is cooking flounder difficult?
Fish fillets with a pleasantly sweet flavor and delicate, flaky texture are flexible and simple to cook. This white fish with firm flesh can be poached, sautéed, baked, and stuffed. Because flounder is so delectable and accessible, it has even started to become a Christmas custom in some regions of the South.
You may replace tilapia, grouper, or catfish in your go-to weeknight seafood recipe with flounder to increase the amount of fish in your family’s diet and reap the health advantages. Let’s go over some advice on buying and preserving flounder fillets before you buy it for a quick dinner so you can prepare the best fish possible.
Do you peel fish before you cook?
It is likely that you will still want to peel your flounder fillets before cooking them. This is a pretty simple procedure that is identical to skinning cod or haddock.
- On your cutting surface, place the fillet with the narrow end facing your weaker side.
- With your weaker hand, pinch the thin tip of the fillet. With the knife’s blade angled away from your hand, make a slit from the flesh to the skin, but do not cut through the skin.
- With your weaker hand, gently but firmly pull on the skin end of the fillet while moving the knife back and forth over the skin at a right angle to the fillet.