Tag Archives: boning flatfish

Boning & Prepping Flounder

This technique is great for presenting a whole fish at the table.  I like to leave the head on.  For the squeamish, you can take off the head and tail, use this technique to remove the backbone and ribs, and then close the head opening with skewers and twine.

When buying the fish, ask for it to be scaled only.  Not gutted or fileted.   You’ll probably have to say it twice.

You'll surprise yourself

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Filed under Seafood, Technique & Dirty Secrets