Quote:
Originally Posted by specktator
Had a buddy show me this one time. Cut it down the middle and butterfly it. Open up. Get a little pair of cutting pliers. Clip the ribs all the way across the top and bottom edges of flounder. Then filet underneath ribs and they all come out. Then it's completely boneless! There is a good bit of meat under that rib cage. Den stuff dat!
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I have done it this way before,takes a lil while but like you said zero bones. After you run your knife alone the backbone on each side,then turn it inside out and cut away all the bones with pliers or scissors. If you don't cut the skin after you take the bones out it will hold water. Stuff dat like a football