How To Fillet Flounder (To Maximize The Size Of The Fillets)


What’s your favorite inshore fish to eat?

Mine is flounder.

They’re delicious, but since they’re thin and shaped differently than other fish, many people struggle with cleaning them.

In this video, I’m going to show you how to fillet flounder to maximize the meat you get from them, as well as a little trick to make sure the meat is as fresh as possible.

Check it out below.

How To Fillet Flounder [VIDEO]

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If you clean a flounder like any other fish, you’ll be missing out on a lot of meat.

But if you fillet them the way I’m about to show you, you’ll get the most meat out of them as possible.

The key here is to cut two fillets on each side.

By sliding the knife along the rib bones both above and below the backbone, you’ll maximize the meat you get from it.

Here’s how to do it step by step:

Step 1: Cut around the gills towards the top of the head.

Step 2: Cut down the center of the fish over the backbone.

You’ll start where you made the first cut around the gills and end at the tail.

There should be a faint line on the fish that you can follow.

Note: on the white side of the flounder, the center line will be more pronounced.

Step 3: Cut the top fillet off by starting at the center line and sliding the knife along the ribs.

Step 4: Skin the fillet.

The key to skinning fish fillets without losing meat is to keep the knife handle off of the edge of the table so the blade can slide parallel to the table right above the skin.

Step 5: Put the fillet in saltwater with ice.

This will keep it as fresh as possible while you’re filleting the rest of the fish and getting ready to cook it.

Step 6: Repeat with the rest of the sides.


flounder fillet tips

If you want to get the most out of your flounder, make sure to cut it into four fillets, as opposed to two like you would with most other species.

To keep the meat fresh, soak it in ice-cold saltwater until you cook it.

Have any questions about filleting flounder?

Or do you have another method that you prefer?

Let me know down in the comments!

And if you know someone who needs to learn how to fillet flounder, please TAG or SHARE this with them!

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William Slaughter
1 year ago
May not like old school knife , but easier to filet white side first.

Jim Coster
7 months ago

I just ordered the knife!!!

Thom Ray
1 year ago

Wow! Awesome video. Love the curved knife.

1 year ago
Reply to  Thom Ray

He has a log of awesome utube son cleaning diffrent types of fish, I have that knife too

Paul J Williams
1 year ago

Luke, thanks for the tip. Flounder is my son’s (9) and my favorite fish to eat as well. And I have been missing that meat at the head for years now. You have just made my day, next time I snag a nice doormat, I will use your method!
Thanks Paul

1 year ago

Sharpen your filet knife!????

George Workman
1 year ago

I have a minor change in that I don’t cut Filet off at the tail when you get at the end of the filet. I found that it give you some leverage when skinning the filet. Its easier then trying to hold the end of the fillet.
Thanks for your good video.

Thom Ray
1 year ago

Get ya on of the new AFTCO knives. Super sharp !

Jim Novak
1 year ago

Why use iced salt water versus just regular ice water?

10 months ago

after cleaning the fish, what do you do with the remains?

Paul Lecat
10 months ago

Most ridiculously fast method yet to fillet a flounder!

I don’t cut off the “ribbons”, they are delicious. You need a SHARP knife though…

John Thomson
6 months ago

Hey Luke, caught a flounder this AM for the first time since I was a kid. I checked out your video, used the technique, and it worked great. Before starting, I sharpened my Dexter, reminded by your need to do the same for your knife in your video! Will check out the cooking technique video next.

Chad Craig
5 months ago

☆ I can catch em, no good at fileting em, thanks!


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