Flounder is called “HIRAME” in Japanese. Today I got a flounder from my friends, I introduce how to make filet in 5 pieces.
- Scrape scales off and gut the fish, cut the head
- Make cuts in both sides
- Make cuts in center ( not fish’s center, above the center bone)
- Cut off the quarter meat, and other side
- Tune over the fish and repeat step 4
- Take off the skins
- Separate the edges(=Engawa)