this is our own I don't around at the forum so I'm going to show you guys how I let router and a lot of people asking button and to tell you that I'm no expert but I can show you're going to take the most meat of it so here's a nice corner because because what you want to do is this when you remove from the cooler just give it a thorough wash so they take slime off why I say that is that when you put the food on a cutting board doesn't slide too much you see you can still swipe so let's start have two lines here the one is going to be used to take the meat of this camp the smaller one is going to do the actual cutting job you can see these are the cheap ones but still they get a job there so first this is a knife sharpener from warm water I think sports with or gaming so one till pass planning so once you do a knife sharpened thing you want to wash your life because there will be small metal particles left up get discharged when you shorten life so it's a flounder it's going to be a little slow because I'm going to do this instruction so otherwise I get it then faster first thing look at the flounder get good meat of both size it's like God made flounder for us to be eaten so it's like you can use either two one two three four fillets a plumber so let's get that started real quick the first thing is to find the start of the muscle for the shoulder flounder this we can do by coming putting your hand here so I can see that so a small incision here and come around like that and go like that leaves level it's all right then then you go like that see still on all this meat here make an incision like that let's turn so you want to go all around here first making an incision this one is easy see all I'm going to do is just pull it in the north east direction not north northeast just not these direction just in the car so that it just slides out like not too deep just have it go like that that is done come to the outside so what you want to do then you start working your knife this way well many people might not think this but flounder has a little tougher skin so you come a little bit this way and then extra port in your life this way Oh parallel so you see how easy actually the combs some people might say I'm losing a little bit of meat here but so gets a score runnin is she wanna throw off the net weight some people like to fly him up I do too but it's alright I guess so here comes the tricky part how I made an incision so Wally I will do is just go 45 degrees you feel the bones you hear the sound already okay we see the sound mr. Nickerson all the decision here so now you feel the meat here now just live a little bit and then one stroke two three just work your way around that now these are called I don't know these are different set of bones and there will be different midsection of bones here and flounder so first you want to finish up these set of bones and then work your way around the meat you want to be hearing that sound that's a good sound that means you're passing the bones then go all the way come this way okay this is what I'm talking about so he's easier way easier way there once you come here what I usually do is just coupon the bone like that go around so it makes it easier to work so I'm flying for some people try to hold them on our meet with flounders soft meat so we hold it you're going to pinch the meat so I you should like try to fold it like that and just easily hold it I'm going on the bone once I'm done with this can handle that so I make a break of the bones but there now you see now I'm going to go over the ribcage so fold it like that live like that now here is the main midpoint you want to go on that just wanna make a small image and then you go to go on a 45 degree angle see the sound of it that's a good son so then you keep going on the ribcage like that and then keep rotting away on the bone by gently strokes that stroke it and not take it series of multiple motions not a singie motion then you go around here I have this meat so then the last part I just can run ohh I'm here maybe you can see the sound you wanna hear keep it aside after this part all you can see is the mead right here no balloons nothing so this can repair in a multiple ways you can just go see them wash it of course then throw seasoning on top throw it in the grill like this or if you like a shallow pan frying or steaming this is what I do want to fill it now it's a tricky part too but all you have to do is just start here go on a 45 degree angle make the incision first and then look to see if you're digging right so and then let go like that and then what you have to do is just hold the skin type make the strop see like that stroke make that stroke stroke on beholding this work is kin like that oh I've been I'm feeling a little nervous right here so but you can see a little bit of middle ass but always it's all gone so you can see it's a good-looking fella so what I usually do this is small one delay let's get this off okay this is the Scott meet that thinks somebody on the forum was talking about I usually take it off some people like to keep them looks like it could be gray really good fried but about hideout keeper so just take it up like that the meat is a little bit mushy now because being in the cooler for a while it's easier to fillet a flounder that's fresh cut but either way you can see is it good for like a little bit of skin there so we end up with a little bit of skin like that you don't have to take it off or you can just scrape them or I can just make a small incision like that and then just go on the skin like that see unit there understand you can see flounder doesn't have a considerable considerable blood lines so it's all good eating flesh right there it's a little bit of that skirt meat they take it off sit folks is one side down the size of that meat thank you make sure the keep a whistle ready with eyes in it so just run that textile on top oh okay how do you see this tight is done is what I was telling you this is set of bones here same set of bones right here and this is one unit of bones so you want to work on these bones and then again make sure to start on the this set of bones go all the way dig make a line and dig 45 degrees and then work your way that's what we did under the next side again find the start of the meat so strike all right here sorry about my dull knife I can do this bit better if I have a sharper knife but I won't spend that money on it I've done this so again no do the same thing go 45 degrees just not to me yes like they see just ease your way ease your way like that and to the meat and then stop no how do you have an incision big you have to feel the sound of the bones see that's a good son then work your way like that all right okay all right today gentle strokes it's not one of the thin motions just then - gentle strokes all right folks I'll give my flower its little mushy it just been the cooler for a day surely doesn't look this bad if it's fresh it is fresh considering the fish market but so now I usually this said it's go through the redbones becomes a little easier so now just want to fold this like this don't grab the meat because you make holes in the fillet so you're filling doesn't look as good a solid like that like Oh Myron's middle of it like that incision no time to dig 45 degrees there you go there you go feel it in the sea slip my hand okay gentle strokes in two strokes my waters just take this right here gentle strokes gentle true okay power loss to the hand so this side I want to do just it kind of like that just one big deep yes to make sure I can take all the need of this so this usually like keeping it parallel cut the skin very easily instead of finding it too just saw that's it feel the bones on top feel the bones the bones look at this books doesn't get any better than this let's see flounder throw this to a pill can't probably won't eat it because I took all the meat away now crashed with a big fella like this with one stroke you lose some some meat on if you set up you saw me do that in the last fillet I'll try to take most of it this time let's see see I got this way first lips you add stars and then keep you laugh like that like that see folks see no meat on this oh wait well the skirts meet again I tell you the skirt waiter can find it in many different fish like if anybody has got a triple tail this is real pronounced in that it's very tasty part but usually I throw it away but you can keep it can fry it up with better have better taste good let's go to the fish pond so now as you saw in the backside of La Silla I went through the rib cage right make an incision right here go like that this is a boneless filling okay folks on the lane hopefully to fillet basically makes four different sides that's how you clean a flounder folks I know I took a lot of time explaining it by usually I do it fast so we need before camera might have gotten little bit little bit now's or whatever but I still did a good job and see that is normally on the flounder that's it I hope you enjoyed this go catch them up they're still running in the river