Flounder, like any sea fish, is rich in iodine. It is convenient to eat: bones are easily separated from white meat. Most often, flounder is taken as a basis for soup, as well as fried and baked. However, first the fish must be properly cleaned: most often the skin is removed from it.
It is necessary
- fresh or frozen flounder
- knife
- cutting board
- hard sponge
Instructions
Step 1
Rinse the flounder under cold running water. Most often, this fish is sold gutted. If suddenly this is not the case, clean the entrails from the flounder and rinse well again with water. Flounder scales do not need to be cleaned. But cut off the fins.
Step 2
Place the flounder on a cutting board. Use a knife to cut along one side of the fish.
Step 3
Pry up the cut with a knife. Using your thumb, gradually pull the skin away from the meat. You need to move from the tail to the head.
Step 4
With your left hand, hold the fish firmly to the table, holding its tail. With your right hand, separate all the skin from the pulp. If necessary, cut off the fish's head.
