@veitnamcam Any chance you can do a how to on gutting a flounder? Never done one before (probably never will) but it looks odd due to the fishes shape.
The range of what we think and do is limited by what we fail to notice. And because we fail to notice that we fail to notice, there is little we can do to change; until we notice how failing to notice shapes our thoughts and deeds
I just put a cut on the top of the gut cavity and scoop it out with a finger. They are really easy.
Commercially caught are usually cut on the bottom of the gut cavity so they look nice on display but if you cut the top you can fill the cavity with butter/garlic/lemon etc
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"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
@veitnamcam thought this was another winded up post! Along the likes of catching forest craps make your bamboo canon, snare your pig another such classics that have been recently posted......but know this one is "How to cook your whole flounder" (aka mud fish)
Looks like that tub you built is doing the business
It's all fun and games till Darthvader comes along
I respect your beliefs but don't impose them on me.
Last ones I cooked (courtesy of VC) went straight on the Weber at 200c for 8 minutes (just until the fins started t crisp). No additives whatsoever. The skin seems to keep the moisture in and all you get is the taste of flounder.
Experience. What you get just after you needed it.
Thanks Cam, bloody awesome.
Cut the tails & heads off to try to appease the kids......didn't quite work......which worked out great more for me
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