re: Cooking whole flounder

quote:

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Yep, and when it comes out the oven, it's just a matter of removing the outer fin bones pulled away with a fork for some mighty fine eating

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If you pass your knife just along the outside fins about 3/4" in, both sides. Then just peel out them.

I do that, then take my knife and cut down the blood line to the tail. Then file from center, outward, leave intact about 3/4". Stull with crab meat, seasons and bake.