thanks to swordfish...

Cookinman · Post by **Cookinman** » Wed Jan 24, 2007 5:07 pm

Nice !!!

I am coming by for leftovers ....

Lomax · Post by **Lomax** » Fri Feb 02, 2007 8:43 pm

... The best thing about a Flounder is watching someone try to fillet one their very first time.

Cookinman · Post by **Cookinman** » Sat Feb 03, 2007 9:12 pm

Lomax wrote:... The best thing about a Flounder is watching someone try to fillet one their very first time.

Not many folks know they are easier to take in 4 pieces or cook whole as Rikjaard did and then debone afterwards.

Lomax · Post by **Lomax** » Sat Feb 03, 2007 10:04 pm

... They are the same to clean as any other normal fish. The eyes throw people off.

Cookinman · Post by **Cookinman** » Sat Feb 17, 2007 8:52 am

Lomax wrote:... They are the same to clean as any other normal fish. The eyes throw people off.

This could be argued as correct since you will enter through top side and continue to the Spine, but there is where it gets a tad tricky....Though I have seen some chefs that like to trace the spine and filet out.....either way , same result and a matter of preference. Some say this Middle entry is easier than trying to pick up the line freeform through the thin part.

Nature Boy wrote:you get four fillets instead of two. one on eache side of the middle bone. same for the bottom half

Nature boy is 110% Correct. Easiest way to do it. In fact this fish is another "Tableside" Classic. Cooks quickly in a saute pan and filets can be removed in the pan into 4 boneless pieces with tablespoons when done.

If you attempt do 2 filets, raw, (2) 1/4 fiets are bound by skin only. All but the best knifemen will be unsuccessful, but I did work in a place during apprenticeshit that liked to prepare this way - WHAT A PIA and not worth it IMHO, and I AM NOT a lazy cook.

Nature Boy wrote:but what i dont know is how far north do you have to go inorder to start catching them.

There are some here but very hard to target. Not sure how far N to go before they are plentiful.

Man I love this section, just talkin food gets me fired up again -sometimesI miss the Biz, but then again, being home with family on weekends IS much better.

Lomax · Post by **Lomax** » Sat Feb 17, 2007 9:30 am

Cookinman wrote:
If you attempt do 2 filets, raw, (2) 1/4 fiets are bound by skin only.

... I do not think it is that hard. You need a sharp knife. And you need to have experienced
filleting a few to get the hang of it is all. I always did it the entire fillets,
giving me 2. Makes a great way for stuffed flounder.

And if you want to target flounder with consistency,.. head
to Sebastian. Winter is when the big boys hit the inlet.

Cookinman · Post by **Cookinman** » Sat Feb 17, 2007 3:15 pm

Rijkaard wrote:
Cookinman wrote:
I don't really understand why you guys want to fillet it when raw, it's so damn easy to take away skin and bones when it's cooked

I agree !!
I only do it if I am gonna roll and stuff them.