hey this is Jeff Murray down here yeah yeah let's blow it up got a little flounder filleting demonstration for you today I'll show you how I get all the meat off of one of these flounders without even scaling it we all hang on I'm gonna demonstrate how I do it with slow method once you get the hang of it you can do a little bit faster but I'm gonna go kinda easy that way we don't mess up the fish and get all of the meat all separate coffee with me you can see this guy here is pretty good when he's 21 and a half inches or 21 inches somewhere rather than 21 a quarter it's a pretty good sized flounder for this part of the country this ought to be good all right here we go first what you need is a good sharp a good sharp fillet knife which I already sharpened this one up give it a couple of these a good sharp filet knife now what you want to do on these big ones you just go ahead and cut that cut him right down the center like this right there see there go ahead and come right on down to that back bones right there see but you don't want to cook all the way you don't want to cut it off that way I'll show you in a minute what I mean to go down there and so you feel the bones okay what I like to do you lift his arm up right here and you start right here you plunge it in he come up there again you're gonna have a sharp knife and you stay on this side of this fin right here you want to stay on this side of it so once you get going around the corner here what I do is I go ahead I get it started see and you just cut him right along right along that finding and feel the bone so you're gonna reach up here right here those are the ribs you want to go ahead and cut through those rib that's what I just did that was that noise y'all might have heard and you just lay your knife in there and you get on this side of the bones these bones here you want to lay your knife right on top of it's like I'm doing right there see how the bones are right here you just follow those bones here Oh you feel those bones after you do a few of these you'll get the feel for it or when I say to you feel for you'll feel the knife blade running over them bones just like that that's what you want but there and because the fish's body shape we're only cutting to this line and getting half of this guy's stuff right here okay see them bones under there those bones you want to get your knife on top of them bones like that so you're on the right side of the skeleton see er you're right there me I don't cut on the wrong side already but you get all the way to that middle right there see that all the way now you want to leave that little piece of skin right there so you can flip this over right flip that over what you do is you put your knife right here and you point toward you point it down toward the skin but you don't cut through the skin get your finger behind that little piece right there and you I'm pulling with this hand I'm pulling with my left hand and I'm pushing the blade and downward kind of angle toward the skin and this way it's nothing but meat with no bones and there's the rib bones right there okay there's rib bones in there and what I do is I just cut that off just like that so there you go there's one right there now I shouldn't have went under here I should have stayed up there with it that's what I was trying to say what will you do it right you late look at there look at folks there's nothing left the skin and bone all right well that was the hard side this is the easier side to snicker he lifts his arm up you cut around like this a lot of people try to get all that meat right there okay then once you get him cut around there yeah you want to start cutting right across the top of that fin like I did the other side there's like that what I'm doing here is I'm feeling the bone with the B'nai f-- the rib bones under here you gotta watch out as you you'll cut your hand real easy doing that too being careful you wanna stop lift up make sure you're on the right side of the bone which we are then just follow that bone by feel right on around see that's the rib bones were cutting through the rib bones right there sometimes you got a twist the knife and make a break but once you get there then you just like say I'm trying to my knife so sharp I'm cutting through these little bones you got to stay on this side of the bones and it'll cut like butter and if you do it like this you won't lose a whole lot of meat because a lot of times people just try to hurry or whatever you end up losing a lot of what you was out there to get in the first place which is a nice thick filet I'd say you want to leave that little little bit of skin people around here and see I left a little bit of meat right there on that one but this is a big fish kit right here and you start your cut toward the skin without cutting through it see I cut right down to it and I'm pulling with my left hand and just holding the knife at an angle like this and pulling the skin off of the fillet I'm not cutting it I'm pulling this skin see just like that and then there you go there's the skin there's the back of it and that's how I do my flounder fillets doesn't only even mess with the Gus it's just skin and bones right and you look reach over here here's a little bit of a little rib bone action right there right I just cut that right out and then there's just half that's just half of okay believe it or not there's still meat on this fish on this side same thing you start out here you cut around you cut down just like that just like that just follow these you can feel it with a knife you reach up here and you look under there and you see you're on top of the bones let's go ahead this one too you want to take him and cut him right down the middle just like that what I'm doing is I'm trying to make sure I'm getting through these rib bones which are right in here okay we're following it perfectly let's say I'm feeling my way around this fillet with the knife on top of the bones of this flounder because the way the bones are they're just like these fins are all going that way see and I just keep lifting it up and make sure and I'm right on the right on top of them bones that it looks pretty easy it does take a little doing me and knife has to be good and sharp but I think once you do this a few times you get the hang of it and it's like anything else once you get the hang of it it goes a little faster this piece on the back of these flounder to me tastes sweeter I don't know is because it's thin this is because it's just backside that he lays on all the time I don't know but the bottom half of the flounder the white side tastes better than to me it's a little sweeter then and there you guys see look skin fillet no bones no scales this is some of the best eating in the world people there again you just follow these bones right you follow it look at that you follow those bones all the way with the blade you feel your way through this whole situation here with these flounder other fish eye fillet on the same way it's all about the shape of the fish is the way I worked the knife went on the pool in this skin with my left hand and just holding tight with my right and giving a little bit of forward pressure to help it as you can see it's a it's not too bad of a deal here then there you go one flounder filleted in without even having to stop us today with such an exalted editor anything thank you feel this hold on look at and that is flounder fillet in Northeast Florida style for 101 the better you get the faster yet simple as that