Really Easy! How to Cut Up Flounder (Method 1)
Really Easy! How to Cut Up Flounder (Method 1)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, really easy! how to cut up flounder (method 1). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Really Easy! How to Cut Up Flounder (Method 1) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Really Easy! How to Cut Up Flounder (Method 1) is something that I have loved my entire life. They’re nice and they look wonderful.

Once you carefully cut around the fish to make the guidelines, the rest is easy. I thought it was difficult to remove the fin muscle, but with this method it comes of really, really easily. Recipe by sakanacchi Lay the flounder belly side down and darker/mottled side up on a chopping board.

To begin with this particular recipe, we must first prepare a few ingredients. You can have really easy! how to cut up flounder (method 1) using 1 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Really Easy! How to Cut Up Flounder (Method 1):
  1. Take 1 Flounder

If you just start sawing away you'll actually shred the meat and kind of destroy the fish and. Lay the flounder on a flat surface and hold it firmly by the tail. Most healthy flounder are covered in a fine layer of clear slime which keeps them safe in the water. To remove this, you have to scale the flounder.

Instructions to make Really Easy! How to Cut Up Flounder (Method 1):
  1. Start by taking the scales off. The scales on flounder are small, so you can remove them easily using a steel wool scrubber like the one pictured. (You can also scrape them off with a kitchen knife.)
  2. Stroke the surface of the fish gently with the stainless steel scrubber. It's easier if you rinse the scales off occasionally with water.
  3. The flounder on the left in this photo has been de-scaled. I could remove them cleanly. (There are scales on the under side too, so be sure to remove them there also.)
  4. So let's start breaking down the fish. There's a white line down the middle of the fish, so cut through the fish along that line, cutting deep enough that the knife hits the back bone.
  5. Make a V-shaped cut along the gills as shown in the photo.
  6. Next, make a cut right along the edge of the front and rear back fins. Your knife will hit the bone right away, so you just need to make a shallow cut.
  7. Do the same on the other side.
  8. Go around the perimeter of the whole fish as shown here. From here on, it's easy. There's just a little more work to do, so hang in there!
  9. Insert your knife alone the center cut. The knife will hit the back bone, so keep cutting into the flesh as you move the knife down.
  10. It looks like this. The flesh will come off the bone gradually. By the way, with this method you won't damage the intestines at all.
  11. If you cut all the way through from the center cut towards the cuts you made around the perimeter, the flesh will come off nicely like this. One quarter of the fish is now filleted.
  12. Cut the other side in the same way to take the other half fillet off. Turn the fish over, and cut the fillets off the other side in the same way.
  13. You'll be able to fillet the fish cleanly like this. The '5-piece cut' is now done and you have 5 fillets plus the backbone with the head attached.
  14. From here, peel the skin off to use the fillets as sashimi, or score the skin if you're using it in a meuniere. Oh! And finally, how to take off the fin muscle.
  15. When you remove the skin, the fin muscle will come off like this easily. Please try it out.

Place the flounder on a clean, flat surface such as a cutting board. Place your non-dominant hand on the tail to hold it in place. Rub the fillets on both sides with lemon juice, then salt and pepper them to taste. Here is how I fillet a flounder, or any flat fish. When I say "flat fish," I mean halibut, fluke, sole, plaice, turbot, etc.

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