Quote:
Originally Posted by Salty
There was this old lady here in Bogalusa a few years ago that would scale the flounder, cut off it's head and remove the belly, and cut the meat from the bones and actually pull the ribcage out. When she was done, it looked almost like a mitt. A buddy told me that he took a flounder to her one time and when she was done it actually held water. That meant that it wasn't cut through at all.
Damn, I'm gettin' hungry.
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i've seen it done that way to
http://2coolfishing.com/ttmbforum/sh...filet+flounder