Old timer's flounder filleting method

[ictalurus]

A while ago, I posted an alternative method for filleting flounder on one of Efren's (tufnik) threads. I learned it from one of the older guys I worked with while getting my master's degree. With very little practice and a fillet knife with proper length, flexibility, and sharpness, each side of the flounder can be filleted in 2-4 swipes of the knife and skinned in 2-4 swipes. I think this method will work well with snakeheads, but it didn't occur to me to try it yesterday.

I bought a whole flounder for my mother's birthday because it's her favorite fish to eat, and it's easier to tell the freshness of a whole fish.

Step 1: Make a cut perpendicular to the caudal peduncle (area leading to the tail).


Step 2: Insert the knife along the spine with the dully part of the knife running along the spine and the blade facing outward. The important part here is to keep the knife flush against the spine and to not let the tip penetrate to the other side of the fish (the white side). It's not as hard as it sounds because you can feel the knife tip ticking along the bones that separate the brown and white side of the fish, and you can watch the progress of the knife tip since it as it slides under the meat.




Step 3: Slice outward while angling the blade downward slightly.


Step 4: Repeat. The closer the length of the knife is to the length of the flounder, the better. My knife was too short for this fish. I had a better knife that I broke and haven't been able to replace yet.


Step 5: (forgot to take a picture) Insert the knife on the other side of the spine with the blade facing toward the bottom of the fish (toward the vent) and slice outward (toward the left side of the picture). Repeat until the fillet is removed.


Step 6: There'll be a nice groove in the fillet where the spine was. Insert the blade of the knife into the groove and slice outward to skin the fillet.


Step 7: Repeat with the other side of the fillet.


Step 8. Repeat with the white side of the fish.



The final product:


Like I mentioned earlier, I bet this would work well with snakeheads since they have a large spine and the ribs are close to the head. I'll just have to catch another one to try it. Anyway, I hope that helps. Let me know if you have any questions.

[J.A. Veil]

Bill -

Thanks for sharing the technique. Years ago I fished in Hatteras Inlet with a light tackle guide. We caught several dozen flounder that day. The guide showed us a related method for cleaning flounder.

1) Lay the fish on its belly and cut from the the head to the tail along the backbone. (an external cut, not an internal cut like you show)
2) Then begin filleting outward from the backbone, making two fillet halves from the top side.
3) Repeat on the bottom side.
4) Remove the skin from the 4 fillet pieces.

Before that, I had tried to fillet each side of the flounder in a single piece. This did not go smoothly and wasted a lot of meat.

Since I don't catch many keeper flounders these days, I am surely out of practice.

P.S. I did not realize that you had caught a snakehead yesterday until I saw the photos last night. Congratulations.

[Memory Maker]

I've always used John's method but I think I like Bills method better

[DOGFISH]

I have used the Hatteras method for quite some time. Bill's method is interesting.

[ictalurus]

There's nothing wrong with the Hatteras method, but my inherent laziness means I like looking for ways to minimize wasted motion. Old Captain Estes, who taught me this technique, was one of the smartest guys I've met when it comes to all things maritime and was good at streamlining procedures. Plus, he was a fellow Virginia Tech alum, so you know he was smart.

I did some Googling to see if I could find any videos of his technique. I found this guy who whipped through 5 flounder in 2 minutes using a similar technique.

http://www.youtube.com/watch?v=mZZAjF7z8dY

He missed some meat on the first fish (5 point deduction), and removing the head is wasted motion (10 point deduction, unless they use the head for something), but I still don't think I could do it nearly as fast.

John--Thanks. The snakehead certainly was a surprise. It was cool that I got to see it take the lure and then try to get rid of it before I set the hook.

[Capt C-Hawk]

All this talk of cleaning flounder, anyone know where to catch one bigger than the commercial minimum size? (15")

[jffoley]

All this talk of cleaning flounder, anyone know where to catch one bigger than the commercial minimum size? (15")

Some bigguns can be had at the OC inlet. There's some good deep water on the south side. I haven't been there this year but last year caught several 24"+. As with any inlet good planning must be used to account for current and boat wakes. Early morning, weekday, tide change or incoming. I wouldn't mess with an outgoing tide there.

BTW, if you haven't seen it check this out: http://www.youtube.com/watch?v=rv9-k...hannel&list=UL

[surfdog]

caught this sunday in the severn, you can use a pocket knife to filet this one. that method works well but im used to the cut down the middle and work out method. the fisherman mag. online has a video of 2 different capts. cleaning flounder. interesting

[tufnik]

I see what you mean, Bill. Not sure if it'll be any faster than the four fillet method I use, but will give it a try. It does seem easier to skin the fillets when two fillets are initially attached together via the skin. Thanks for posting.