hey guys Joshua here with salty scales comm I want to take them off to show you how to clean a flounder some people have a lot of difficulty cleaning flounder do the fact that well I don't want to say the obvious but they are flat so take a few moments show you how to do that a few simple basic tools that you may need a fillet knife I got this one here it's the Rapala fillet knife you can get them at Walmart West marine and also your basic little knife sharpener now the key is you want to make sure I mean that knife sharpener isn't going to be that effective if your blade looks like a hacksaw so make sure you have a fine Chris blade and that little cheap sharpener will do the job just fine so let's get started alright guys so like I said you just want to make sure that you have a very sharp blade at least that helps so I just give it a quick sharpening after well before I use it and after I play the footage so what you want to do is some people think the flounder you can only get me off of one side but really you can clean flounder just like you do every other fish so you can get meat off the both sides both the belly side and the back side here so the way i tips start and there's many ways to clean a flounder so you know this isn't the only way so what I do is I pull up his pectoral fin here and I start to slice it at an angle and what you want to do is you want to use the point up here you want to use the point of your blade to create the incision alright so this pretty much opens it up now what you want to do is start to run down the leather line on the back okay just like every species of fish they too have a backbone a lot of people think that they're they're a lot different than other fish-cleaning wise but really they're the same not a whole lot of difference and what I'm doing here because I'm just taking the play and I'm butterflying it out going straight down the backbone be patient with it let the knife do the work you know some flounder has this really delicate white meat you can see how I'm just gently playing this to where the meat is opening or the knife is butterflying that the Flay now this is all stomach over here so I don't go you saw how I cut that angle up here really close to the get to the keel plate I don't do that on this side do the fact that it has a lot of the belly meat and I personally don't eat that some people I know go all the way up there and eat all the belly meat the organs everything I don't personally do that so so now what I do since I butterfly it completely to the other side of the the flounder I just finish it off and cut it and open it up so you'll see here that you can just play this all the way off very into the tail and then this is the this is the flow you're gonna get it now as you can see there's really no meat left on the flounder itself now all you have to do let's take this lay your knife flat and just start cutting into the meat and once you get it started you just grab this little piece of play here the skin layer your knife flat and let the knife do the work just wiggle the skin where the skin while also working the knife simultaneously that way it comes right off the skin and this for the most part prevent you from having any waist so you'll see here that there's really nothing nothing at all that we else that we can get off of this piece of skin so in reality all this is meat it's good stuff here I don't know if you guys have looked at halibut in the store which is practically the same thing goes how are something for something like $24 per pound so what do you do and this is the back side I was telling you about you can see how he has a pectoral fin also on the other side so what I do is the same exact thing right behind the gill plate I cut at an angle to try to get all the meat possible then I run it down the side of the flounder the same way now you're not going to get as much meat off of this side as you do the other but there's still a lot of meat to be happy and like before I'm just butterflying it's a real simple process just let the blade do the work you can also push the blade right through the other side and follow that backbone that's going to get close it's going to run right down this main backbone here allowing you to grab a majority of the meat just keep butterfly my blades getting a little Bowl you'll definitely know when your blades though okay so the undersides a little harder to get get to like the top side but it's the same principle lay the knife flat and just rock back and forth both the knife and the skin what this will do is they'll pull all the meat off of the skin you can see paper-thin all this is edible meat now this is what your fish should look like I don't like to waste anything so I these little bitty pieces here you can go back and clean this up cut these off cut this off there's not a whole lot of meat on the sides here that's why on the bottom I go my a little bit more then I do it on the top because on the top there's more meat on the sides but for the most part this fish is definitely clean and this will go on the fryer here in a little bit so if you guys have any questions feel free to comment on the YouTube page or you can go to salty scales calm and don't forget to subscribe see you on the water you