Thread: Fishing tomorrow!

Flounder for dinner, very good!

Couple of questions for you experts.

1. Is it necessary to remove the scales? I did because the internet told me to do it, but hardly seemed worth the effort as there weren't many and the scales were small.

2. I cut around the head and pulled the guts out with it. Seemed to work. Seen some YouTube videos where people make a straight diagonal cut behind the head which takes the head and the abdominal cavity off in one go. Nice and clean, but possibly a bit of meat wasted. What's the way to go?

Originally Posted by MB

Flounder for dinner, very good!

Couple of questions for you experts.

1. Is it necessary to remove the scales? I did because the internet told me to do it, but hardly seemed worth the effort as there weren't many and the scales were small.

2. I cut around the head and pulled the guts out with it. Seemed to work. Seen some YouTube videos where people make a straight diagonal cut behind the head which takes the head and the abdominal cavity off in one go. Nice and clean, but possibly a bit of meat wasted. What's the way to go?

Cook them whole if you can.
Don't worry about the scales, as you say there aren't many.
Clean the fish when you catch it to remove sand and slime. Try to avoid using fresh water.
To remove the gut, cut from the anus to behind front fin and pull the gut. You only need to open on one side, some open both to make it easier.
Ensure you get the bile sack out.
Rinse in the ocean to remove the blood, etc, after gutting.
Leave the head on if you can when you cook it, as the cheek meat is very tasty.
This is what I was taught by a couple of knowledgeable forum members.
Seems to work. They cook up tasty as.


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