Here are a few suggestions. You don’t need to wipe the table and the fish. The knife you used to skin the filets should be used for the entire process; and not the knife you used to remove the filets. It is too stiff and not sharp enough. Take the entire side of the fish off instead of two pieces per side. You are making this way to hard. When you remove the filet put it on the table skin side down and never let the meat touch the table. And, after you skin each side lift it off the table and don’t let it touch any guts or slime. You should easily be able to filet a flounder in 30 seconds.
Thanks Nelson! Planning on catching a few in a couple of days.
Here are a few suggestions. You don’t need to wipe the table and the fish. The knife you used to skin the filets should be used for the entire process; and not the knife you used to remove the filets. It is too stiff and not sharp enough. Take the entire side of the fish off instead of two pieces per side. You are making this way to hard. When you remove the filet put it on the table skin side down and never let the meat touch the table. And, after you skin each side lift it off the table and don’t let it touch any guts or slime. You should easily be able to filet a flounder in 30 seconds.
Thank you for the tips , I will have to practice more. Usually I scale and steak 9 out of every 10 fluke so I don’t get to fillet much .
Nice advice Joe. I'll be sure to do just that. Good looking out!
😪 promo sm
Hmmmmm