Flounder
Submitted by Leemo on Tue, 2008-03-25 11:45
just wondering..... what are some suggestions for cooking flounder as i caught a nice one just over pansize (33cm) and were having it tonight?????
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bludgin' since 94'
Colin Hay
Posts: 10407
Date Joined: 23/10/07
Flounder in
butter is a bit of standard. Cook the fish whole on a medium heat in butter.
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Leemo
Posts: 3712
Date Joined: 22/02/07
thanks colin. some guy told
thanks colin. some guy told us to scale it???????? and then cut of its head and then gut it. i didnt do that and im glad i didnt.
bludgin' since 94'
brenz
Posts: 2182
Date Joined: 15/06/06
irish
mate i would definately be scaling beheading and gutting the fish
brenz
Leemo
Posts: 3712
Date Joined: 22/02/07
we only gutted it. should we
we only gutted it. should we still take off the head before cooking? or leave it on?
bludgin' since 94'
brenz
Posts: 2182
Date Joined: 15/06/06
each to there own but i
each to there own but i would scale and head it
Colin Hay
Posts: 10407
Date Joined: 23/10/07
Definately scale and gut
The head is up to you
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Leemo
Posts: 3712
Date Joined: 22/02/07
interesting....... were
interesting....... were cooking it up tomorow so ill take everything into consideration
is it worth bbqing some skippy along with it? iv always preferred skippy for bait.
bludgin' since 94'
Adam Gallash
Posts: 15653
Date Joined: 29/11/05
Skippy
Skippy is great fresh if it is bled straight out of the water and put on ice.
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alfred
Posts: 3097
Date Joined: 12/01/07
If you want to skin
If you want to skin flounder, cut the skin then pour boiling water on it and you can peel the skin off real easy.
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