Let’s update and diversify your menu with a new kind of flatfish, called flounder ! Have you ever heard or eaten flounder before? Be curious what flounder tastes like, how to cook it correctly and so on?
Don’t worry because we will show you necessary information so that you can handle this fish and then bring a new flavor to your next meal.
Take a quick glance at the flounder first
The flounder can be called halibut, fluke, sole, plaice, dab or turbot. As we said above, all belong to the flatfish species, so they are flat and their eyes are often on the head of the top side. They have no fishy smell as well. Since this fish tends to spoil quickly, make sure you eat them soon after catching or get it in a very good condition.
The Stuffed flounder is sold as thin fillets or a whole fish. Depending on your own taste, you can choose any you want to cook. For instance, the fillets are good for sautéing or covering with flour and deep frying. Meanwhile, the whole fish is excellent for roasting, steaming or sautéing. Of course, we will show you how to cook both kinds in the next part.
Next, learn how to get the best flounder fillets
Put a finger and then run from the thicker part to the center of the tail in order to check whether the bones are taken out or not. Then, observe the color of the flesh and make sure it has a pinkish color.
In case you catch an alive flounder, you have to clean and cut it before cooking and below is a step-by-step guide.
First of all, please prepare the best santoku knife and a cutting board or a clean flat surface. Start cutting across the flounder through its skin just behind its gills and avoid cutting through the bones.
Then, determine the lateral line that runs down the center of the fish’s side. Make a sharp cut from the middle of the gill down the fish’s side and to its tail. Let your knife touch the backbone of the flounder when creating the “T” cut.
Next, use the knife’s tip and start inserting it under the flesh and along the backbone. Take long strokes from the gill to the tail along the bone in order to make one side of the fillet. Remember to use your thumb to lift the fillet from the backbones at the same time.
Keep doing until you separate the fillet from the bone. After that, do the same stroking cuts for the next side to get both pieces. Make sure these pieces still attach to the fish near the tail.
Now, let’s remove the flounder’s skin for each piece. Put the back of the fish so that the skin is down and the flesh is up. Lay your fingers on the small part where it’s attached to the fish. Take the knife and begin to cut into the flesh and down to the skin.
Apply a gentle sawing motion when you push the knife under the flesh slowly. This process is extremely important and needs a bit practice.
Do the same thing for the remaining ones and you will get four stunning fillets at las