Great video I have used this method many times over the past year. Are you using a double edged knife in this video? All the fillet knives I have bought from Walmart and like stores don't seem to last long what filet knives do you suggest?
@KettlebottomCrew We call that a flounder here in Northwest Florida...certainly an interesting way to fillet..I don"t do it that way though..I start at the tail and go up the bone with a sharp fillet knife...flip it over and do the same. I don't let mine sit in ice either for that long...soon as we get home...we fillet them..oh well, different strokes for different folks...It was neat to see how you fillet though...Good Luck fishin!
oh yeah, I found out why he's got so much waste, it's cause he left it on the bone for a extended period, the meat clings to the bone more when it rests since it softens up while resting. from my experience, do it as soon as it's bled, then the meat pops off the bone cleanly and without waste.
@sniperpeeps the meat's firmer, but the meat also sticks to the bone more when frozen and defrosted/ I am a commercial fisherman damn it, don't start telling me how to process fish, I do it all day for 4 months straight.
@flamedrag18 He never says anything about freezing, he says keep it iced. I understand you have a lot of experience with cleaning fish, being a commercial guy. We do overnight trips for Tuna and other things. Fish sits on ice for hours, sometimes 24 plus hours. No problems with meat sticking to bone and the meat is nice and firm and easy to work with. Guess its a preference thing.
When I fillet fish. I always bring home a 5 gallon bucket of salt water from the ocean. After I'm finished filleting and skining the fish. I drop the peices into the bucket to give them a rinse. You'd be amazed at the junk that comes off the fish. In no time the water will become cloudy. If you want to feeeze some of the fish. It helps by doing this as it leaves a small coating of salt on the fish. Which help perserve it.
Nice video. When I catch fish like flounnder I always bring home a 5 gallon bucket of salt water from the ocean. When I finish filleting and skining the fish. I drop the fillet into the bucket and give them a rinse. You'd be amazed at the junk that comes off the fillets. The water in the bucket will turn cloudy in no time. It makes it better if you freeze some of the fish. As they will have a light coating of salt on them. Which heps to perserve the fish.
i've never heard of waiting to fillet it for that long, my neighbor is one of the biggest fisherman i've ever known and i fish too. the best fish is caught and cooked fresh. if you have ice in your cooler (i.e. frozen jugs of water) that fish is rock hard stiff when you get home and easy to fillet.
@Cinderdan You can certainly do it immediately but allowing it to cool on ice for a day makes the meat less watery and much more firm. You get a better quality fillet if you wait.
jk ur good at this... ever been striped bass fishing? its fun. if u would reccomend this buy some rat-l-traps and start fishing at about 5:30 in the morning to about 7:30 then go back in the evening
around 5:30 in the afternoon till about 6:30 in the winter
Caught a nice 2 pounder this morning off South Whidbey Island, WA; glad I saw this video before I attempted to clean my fish! I will leave it on ice over night like you said and hope to be enjoying my catch this time tomorrow! Cheers!
Nice job wish I saw this before I filleted the flounder I caught, I ended up losing a lot of meat, then again it wasn't that big to begin with. Hopin to catch a doormat next time I go down to Florida!
@KettlebottomCrew : first of all, you used the wrong type of knife. 2nd, do white side first. 3rd, no layers of cut marks should be visible. Hence, you suck !
@hyeonjoong All I see are your opinion, your opinion, your opinion, and you being a total jerk. Post something if you think you're such an expert-- show us how it's done.
@bluewavesix ice is better, best being a cold slush of ice and salt but a refrigerator would also be fine. The goal is to cool the meat on the bone and allow to settle. If you can bleed the fish right after catching then cool for 12-24 hours your fish will taste great! We will post a video on how to properly bleed flounder in the near future..
@socoboy88 Watch to the end of the video-- Robb shows you how to take off the skin, scales and all. If you mess up (which you will likely do at first) just do your best to get as much as possible. Follow the bones as close as possible and you shouldn't miss much meat...
@haftafish8780 Well, I've heard that in the past, people would take a lantern out at night and spear Winter Flounder. I think they would use a Coleman Camping lantern. If you have access to shore power, maybe you could use a submersible work light...
@richard2mitchell What?? I guess you could get a little more meat if you cook it whole but this method gets most of the meat. Robb uses the racks as Lobster bait, too, so NOTHING gets wasted.
If you get sushi or fish at the store or in a restaraunt, you're getting fish that's been out of the water for weeks, on average. If kept on ice, it'll keep for quite a while...
If at all possible, we put all fish we catch on ice for at least 12 to 24 hours to let the meat firm up. If you fillet them immediately, the meat is soft and it's a little bit harder to do. Putting them on ice and allowing them to get cooled off completely makes the meat firm and the fillets are easier to remove in one piece...
I got a nice 16 1/2 incher today and did this method, first time ever filleting a fluke, and I got 4 good sized fillets out that I plan on frying up on monday.
Nice! Here in RI, Fluke have to be 21 inches to keep!! It's been harder to bring home fish this year... If you need a good recipe, look for our Fluke recipe on our channel. It's about as easy a recipe that you can find and really, really good...
Will do. Most of the time when I cook fish I leave it simple, every once in awhile I'll do a basil pesto with fire roasted tomatoes with linguini alfredo, usually Ahi Tuna. Salmon I do my own sweet and spicy glaze using brown sugar and some other things. I don't know if they have Ahi Tuna in RI, if they do try and get some 5x5 1/2 inch steaks, sear them on each side and cover in a basil pesto sauce over alfredo pasta, great stuff. My favorite seafood.
You filletted an illegal sized Fluke!!!! Just kidding lol good thing u didnt get in trouble. They are good tasting dont u agree? Where did u catch it anyway?
The legal size here in this part of NC is 14 inches, other areas is 15. Flounder down this way are considerably smaller than the ones up north, though people pull fish of around 16 lbs once in a great while. The fish in New River are on the smaller side I've found, though I know a guy who routinely gets 20+ inch fish. Taste great though, almost identical to freshwater large mouth bass.
I can assure you, the Fluke was legal here in RI. (that year the size limit was 19 inches) We caught that one inside Narragansett Bay, near Newport, RI.
and you also need a licence to fish in saltwater in NY.
i think 10 years ago it used to be 15 or 16 inches in nj. so it is not much of a big deal to keep a 15 or 16 incher, but anything like under 12 inch is just retarded.
Thanks for this video it really helped me out. I can't understand why anyone would criticize someone taking the time to help others out, especially when it's a perfect method. I followed the video step by step and had a wonderful meal. Anyway, thanks again and don't mind the idiots who are too stupid to follow step by step instructions.
Awesome! Glad we could help! Yeah, it's a mystery how bassamerica could screw up something we tried hard to break down into an easy-to-follow, step-by-step instructional video. He or she must be utterly useless to anyone, including to themself, and need someone else to blame...
Most people who watched our video had a good success rate. They were thankful to finally see a method that anyone with common sense and any skill with a blade can do. It's not our fault you apparently have neither. We can only show you how we do it: if you're not smart enough to do it right after we show you step-by-step, maybe you should try something a lot less complicated. Maybe someone posted a video on how to tie your shoes...
Thanks! We really hope it helps! Filleting a flatfish isn't an easy thing to do... Once you get some fillets, check out the recipe we posted for Fluke. It works with just about any fish and is easy and tasty! You can have the fish cooked and ready to eat in less than 20 minutes...
Agreed, the belly meat is just as good and the fillets are as thick as the top ones. Fluke bellys make awesome bait, though, in part because the skin is very tough and you can catch multiple fish with one strip. Squid or Mummichogs don't fare so well...
Check out our website for other how-to videos, including how to fillet a Bluefish. We also have how to rig up a wire-line setup, how to rig Fluke rigs, and a lot more. Check under web-only videos... We also have cooking videos and recipes. Check out how to prepare Fluke and an AWESOME Sicilian recipe for Bluefish. Search for Kettlebottom to find our website...
thanks man, helped alot, do you post videos on how to fillet a middle fish like a bluefish? because i can fillet the first half of it, but it gets difficult for the last half of the blue
That there is some of the best eating fish... love it.
mrwiggles2 2 months ago
Looks good to me! Why all bad comments?
618thephoenix 2 months ago
Love the nob head comments about how bad he is at filleting,at least he is getting of his arse and going fishing unlike you dreamers.
hello from New Zealand
allan8233 2 months ago
@allan8233 Hi from Rhode Island! I was in New Zealand last year-- I LOVE it there!!
Thanks for watching!
KettlebottomCrew 2 months ago
Is this dude serious? He totally hacked that thing up.
dirtydogspearfishing 3 months ago
terrible absolutely horrible missed all of the ribbon meat and lost chunks due to that stupid knife
capeslayer27 3 months ago
bad, just bad
trapskeetfly 3 months ago
Smiling mode 4:10 Serious mode 4:12
kevin950523moviesHD 4 months ago
Great video I have used this method many times over the past year. Are you using a double edged knife in this video? All the fillet knives I have bought from Walmart and like stores don't seem to last long what filet knives do you suggest?
haftafish8780 5 months ago
@haftafish8780 - That's why they sell sharpeners bud... ;0)
gottadutch 5 months ago
Thanks for this, I had no idea where to start. I've filleted fish, but never flounder.
RiotDemon 6 months ago
@RiotDemon No Problem, glad to help!
KettlebottomCrew 6 months ago
@KettlebottomCrew We call that a flounder here in Northwest Florida...certainly an interesting way to fillet..I don"t do it that way though..I start at the tail and go up the bone with a sharp fillet knife...flip it over and do the same. I don't let mine sit in ice either for that long...soon as we get home...we fillet them..oh well, different strokes for different folks...It was neat to see how you fillet though...Good Luck fishin!
dadleyblane5 5 months ago
sure did waste/leave alot of meat on the fish
N1NE109 6 months ago 4
oh yeah, I found out why he's got so much waste, it's cause he left it on the bone for a extended period, the meat clings to the bone more when it rests since it softens up while resting. from my experience, do it as soon as it's bled, then the meat pops off the bone cleanly and without waste.
flamedrag18 6 months ago
@flamedrag18 You must not clean a whole lot of fish....iced fish cleans much better than fresh as it is firm.
sniperpeeps 3 months ago
@sniperpeeps the meat's firmer, but the meat also sticks to the bone more when frozen and defrosted/ I am a commercial fisherman damn it, don't start telling me how to process fish, I do it all day for 4 months straight.
flamedrag18 3 months ago
@flamedrag18 He never says anything about freezing, he says keep it iced. I understand you have a lot of experience with cleaning fish, being a commercial guy. We do overnight trips for Tuna and other things. Fish sits on ice for hours, sometimes 24 plus hours. No problems with meat sticking to bone and the meat is nice and firm and easy to work with. Guess its a preference thing.
sniperpeeps 3 months ago
i would not let this guy touch anything i caught!! WRONG KNIFE bro! i only use a dexter russell 2333-9 it was designed just for this purpose
qqq7a 6 months ago
Dude thanks alot now I know how to catch them and do whatever your doing! And dis u feed the other dog?
UNEEKORNS 6 months ago
wow, I see a lot of waste there.
flamedrag18 6 months ago
@france357 he may b a tool but his shed is full of hoes
marcxlz 8 months ago
The dog is waiting for sashimi! HA! Thanks for the great video. Never caught a fluke, and hope to get some this summer at the shore!
exparrot55 8 months ago
you can use the left over belly for bait...itss like squid
acgrs8 8 months ago
1:34 moki!
MrFish679 9 months ago
Picture The Little Mermaid watching this, crying and throwing up. :P
nikanj 9 months ago 5
@nikanj Ummm the Little Mermaid is a ficticious cartoon character. Maybe you should check back in to reality??
KettlebottomCrew 9 months ago 4
@KettlebottomCrew
Maybe you should use more drugs.
aminomethyl 1 week ago
u r a tool! :)
Franke357 10 months ago
Good job
200mmonster 1 year ago
When I fillet fish. I always bring home a 5 gallon bucket of salt water from the ocean. After I'm finished filleting and skining the fish. I drop the peices into the bucket to give them a rinse. You'd be amazed at the junk that comes off the fish. In no time the water will become cloudy. If you want to feeeze some of the fish. It helps by doing this as it leaves a small coating of salt on the fish. Which help perserve it.
keylargo2001 1 year ago 3
Nice video. When I catch fish like flounnder I always bring home a 5 gallon bucket of salt water from the ocean. When I finish filleting and skining the fish. I drop the fillet into the bucket and give them a rinse. You'd be amazed at the junk that comes off the fillets. The water in the bucket will turn cloudy in no time. It makes it better if you freeze some of the fish. As they will have a light coating of salt on them. Which heps to perserve the fish.
keylargo2001 1 year ago
god dam flys
giantpunis 1 year ago
no need 2 fillet it just flour and fry eat 1 side flip and eat the other done tht 4 years
killarota7 1 year ago
Grate entertaiment !!
Surclub55 1 year ago
wait you dont have a joey skinner on your board?
ccdodgers111 1 year ago
Why not just use the "Wonder Boner" ?
Blackmetalstudios 1 year ago 2
@Blackmetalstudios That's what SHE said! (sorry, couldn't resist.) I've never heard of it and my trusty knife hasn't let me down yet.
KettlebottomCrew 1 year ago 6
@KettlebottomCrew It's something that you most definitely would say "that's what she said" too. Regarding my comment, haha!
Blackmetalstudios 1 year ago
@KettlebottomCrew HAHAHA that was funny .... good joke : /
pogisiG 1 year ago
i've never heard of waiting to fillet it for that long, my neighbor is one of the biggest fisherman i've ever known and i fish too. the best fish is caught and cooked fresh. if you have ice in your cooler (i.e. frozen jugs of water) that fish is rock hard stiff when you get home and easy to fillet.
lbavi10 1 year ago
Thanks for the how to! I'm going to go clean my catch now and cook it up for dinner. Your pup looks pretty hungry himself! lol.
choateusaf 1 year ago
Thanks for the "how to's" they are perfect! My husband is an avid inland fisherman but I love the saltwater! Guess what's for dinner ;)
camelangel 1 year ago
@camelangel Thanks! We will keep them coming!
KettlebottomCrew 1 year ago
theres a fly eating your fish!
SmokeTreeAllDay 1 year ago
@SmokeTreeAllDay hes not eating much...
KettlebottomCrew 1 year ago
Good one!
ixkey 1 year ago
I caught two flounder and am glad i found your video. I was able to fillet it, and got maximum meat off using your method. :)
doby97 1 year ago
Dude, you don't need to wait 12 to 48 hours, if you're good, you can do it while the fish is still alive. I do it all the time.
Cinderdan 1 year ago
@Cinderdan You can certainly do it immediately but allowing it to cool on ice for a day makes the meat less watery and much more firm. You get a better quality fillet if you wait.
KettlebottomCrew 1 year ago
@KettlebottomCrew I understand, my man, but there is nothing like a filet quivering in the pan when the heat hits it. Now that's fresh fish.
Cinderdan 1 year ago
"dogs love sushi"
zerkerpure0 1 year ago
your technique was most helpful! i used skinner pliers instead of a knife to skin the fish. my knife wasn't very sharp:( .......thanks!
rohusker 1 year ago
dude my brim are the size of that...
jk ur good at this... ever been striped bass fishing? its fun. if u would reccomend this buy some rat-l-traps and start fishing at about 5:30 in the morning to about 7:30 then go back in the evening
around 5:30 in the afternoon till about 6:30 in the winter
TheTheNinjaPoptart 1 year ago
@TheTheNinjaPoptart Stripers are my favorite inshore fish!! I love to catch them or spearfish for them at every chance I get...
KettlebottomCrew 1 year ago
@smoothcriminal997 They shouldn't be if you do it carefully.
KettlebottomCrew 1 year ago
Nice Video i used this method for cleaning my first fish im only 12 so yeah :D
jellybellyloonatick 1 year ago
@jellybellyloonatick Awesome! Glad to help!
KettlebottomCrew 1 year ago
Caught a nice 2 pounder this morning off South Whidbey Island, WA; glad I saw this video before I attempted to clean my fish! I will leave it on ice over night like you said and hope to be enjoying my catch this time tomorrow! Cheers!
nostromo99 1 year ago
Nice job wish I saw this before I filleted the flounder I caught, I ended up losing a lot of meat, then again it wasn't that big to begin with. Hopin to catch a doormat next time I go down to Florida!
kronnyqq 1 year ago
really great and informative video thanks alot
toolboxxkid 1 year ago
you suck :( ; lousy knife work
hyeonjoong 1 year ago
@hyeonjoong If you can do better, show us-- because I see you have zero videos of your own. If you can't do better, which is likely, you really suck.
KettlebottomCrew 1 year ago
@KettlebottomCrew : first of all, you used the wrong type of knife. 2nd, do white side first. 3rd, no layers of cut marks should be visible. Hence, you suck !
hyeonjoong 1 year ago
@hyeonjoong All I see are your opinion, your opinion, your opinion, and you being a total jerk. Post something if you think you're such an expert-- show us how it's done.
KettlebottomCrew 1 year ago
@hyeonjoong lol u listen to snsd and avril lavigne a person listening to those 2 shouldnt be telling someone how to fillet u little girl
AimForTheTeeth 1 year ago
@KettlebottomCrew;
great technique, You make it look easy. thanks for sharing.
P.S. Ignore the idiots and haters like Hyeonjoong.
pipesrussell 1 year ago
4:10 to 4:12 lol
captaincadavor 1 year ago
Does it have to be "on ice" for 12-48 hours? What about just refrigerating it once you get home?
bluewavesix 1 year ago
@bluewavesix ice is better, best being a cold slush of ice and salt but a refrigerator would also be fine. The goal is to cool the meat on the bone and allow to settle. If you can bleed the fish right after catching then cool for 12-24 hours your fish will taste great! We will post a video on how to properly bleed flounder in the near future..
KettlebottomCrew 1 year ago
can i use a pocket knife to do it and did u scale it an what should i do if i mess it up
socoboy88 1 year ago
@socoboy88 Watch to the end of the video-- Robb shows you how to take off the skin, scales and all. If you mess up (which you will likely do at first) just do your best to get as much as possible. Follow the bones as close as possible and you shouldn't miss much meat...
KettlebottomCrew 1 year ago
I am looking for some plans to make a homemade floundering light any ideas?
haftafish8780 1 year ago
@haftafish8780 Well, I've heard that in the past, people would take a lantern out at night and spear Winter Flounder. I think they would use a Coleman Camping lantern. If you have access to shore power, maybe you could use a submersible work light...
KettlebottomCrew 1 year ago
@KettlebottomCrew way to wase meat
richard2mitchell 1 year ago
@richard2mitchell What?? I guess you could get a little more meat if you cook it whole but this method gets most of the meat. Robb uses the racks as Lobster bait, too, so NOTHING gets wasted.
KettlebottomCrew 1 year ago
this may be a stupid question but do flounders have scales. i love to fish bubt they just dont have em here in nebraska
appy234 1 year ago
@appy234 Yes, Flounder have small scales. Robb skins the fillets to avoid eating them...
KettlebottomCrew 1 year ago
awesome skilz buddy and kewl dogs
dirtmag 1 year ago
Thank you. It's usually a pain to fillet a Flounder if you don't know how.
KettlebottomCrew 1 year ago
Its weird how you pronounce fillet, you say 'fill-lay' its pronounced 'fill-it', is this an american thing or is it just you? just curious man
adamc0ulter 2 years ago
i saw fill-lay... i've never met anyone that says fill-it... where are you from?
SpencerMA89 2 years ago
I also haven't met anyone who says fill-it. Around here, we ALL say fill-ay...
KettlebottomCrew 1 year ago
Comment removed
irich62 2 years ago
Flies are a part of life in the summer, fresh or not. These fish were put on ice alive and filleted quickly, They were as fresh as they get.
KettlebottomCrew 2 years ago
@ irich62 "the flies are a nice touch. must be real fresh" wow, you are indeed a douche bag.
Discokid715 2 years ago
well whatever man, I don't like any meat restin on my bone. wtf.
freespadersuggs 2 years ago
nice job. but 48 hr old sushi...lol come on buddy
freespadersuggs 2 years ago
If you get sushi or fish at the store or in a restaraunt, you're getting fish that's been out of the water for weeks, on average. If kept on ice, it'll keep for quite a while...
KettlebottomCrew 2 years ago
im glad som1 finally decided to educate everyone to rest the meat for 2 days b4 the fillet.
Stunt101Rider 2 years ago
Robb taught me to-- it helps the meat firm up and makes filleting much easier.
KettlebottomCrew 2 years ago
I would so rather be fishing than here at work.
SaintSkyler 2 years ago
Yup, me too!
KettlebottomCrew 2 years ago
Is the flesh boneless after?
johnmilo117 2 years ago
Yes it is.
KettlebottomCrew 2 years ago
it took me about 10 minutes to fillet my first fluke but fillets were nearly perfect
sk8metalnick6 2 years ago
Awesome! Hope the video helped!
KettlebottomCrew 2 years ago
so put the fish on ice for about 48 hours? all fish? or just flounder?
puffadderbite 2 years ago
If at all possible, we put all fish we catch on ice for at least 12 to 24 hours to let the meat firm up. If you fillet them immediately, the meat is soft and it's a little bit harder to do. Putting them on ice and allowing them to get cooled off completely makes the meat firm and the fillets are easier to remove in one piece...
KettlebottomCrew 2 years ago
this is y i love flounder they taste great and u get twice as much meat off them :)
thanks for posting
schubertlauren 2 years ago
i watched this video yesterday, and then i went to fillet my flounder caught over the weekend. THANKS FOR THE VIDEO! job well done!
fockntopnotchhoz 2 years ago
No problem! Glad we could help! Check out our Flounder recipe-- Ritz crackers, butter, lemon, and fish. It's really, really easy and really good!!
KettlebottomCrew 2 years ago
Same as I do mine...Glad we dont have size limits here in Nova Scotia for our Winter Flounder. Limit out almost each outing :-)
northernpike56 2 years ago
finally someone does it right! thank you much
btesh69 2 years ago
Thanks. I catch a lot a fluke and butcher them on the table. Can't wait to catch my next one.
Coboldude 2 years ago
i we caught one 2 weeks ago that was just over 21 inches long
romanruler5 2 years ago
I got a nice 16 1/2 incher today and did this method, first time ever filleting a fluke, and I got 4 good sized fillets out that I plan on frying up on monday.
fattommy16 2 years ago
Nice! Here in RI, Fluke have to be 21 inches to keep!! It's been harder to bring home fish this year... If you need a good recipe, look for our Fluke recipe on our channel. It's about as easy a recipe that you can find and really, really good...
KettlebottomCrew 2 years ago
Will do. Most of the time when I cook fish I leave it simple, every once in awhile I'll do a basil pesto with fire roasted tomatoes with linguini alfredo, usually Ahi Tuna. Salmon I do my own sweet and spicy glaze using brown sugar and some other things. I don't know if they have Ahi Tuna in RI, if they do try and get some 5x5 1/2 inch steaks, sear them on each side and cover in a basil pesto sauce over alfredo pasta, great stuff. My favorite seafood.
fattommy16 2 years ago
the 21 inches is kicking my ass this year not that it wasnt kicking my ass last year but its getting hard to keep some of these fish
itshimkevinkim 2 years ago
in california, they have to be 22 inches. out on the piers nobody catches anything let alone 22 inches. We have halibut actually, not fluke.
janitormopmop 2 years ago
You filletted an illegal sized Fluke!!!! Just kidding lol good thing u didnt get in trouble. They are good tasting dont u agree? Where did u catch it anyway?
USAirwaysPilotA330 2 years ago
The legal size here in this part of NC is 14 inches, other areas is 15. Flounder down this way are considerably smaller than the ones up north, though people pull fish of around 16 lbs once in a great while. The fish in New River are on the smaller side I've found, though I know a guy who routinely gets 20+ inch fish. Taste great though, almost identical to freshwater large mouth bass.
fattommy16 2 years ago
I can assure you, the Fluke was legal here in RI. (that year the size limit was 19 inches) We caught that one inside Narragansett Bay, near Newport, RI.
KettlebottomCrew 2 years ago
i caught one that was 15 inches and the legal limit was 18 inches in new jersey. kept it anyway :)
sk8metalnick6 2 years ago
Well, it happens a lot but we DO NOT condone keeping undersized fish!!
KettlebottomCrew 2 years ago
lucky that your size limit is only 18, up here in NY its 21 inches friggin government thing we're catching halibut or something
itshimkevinkim 2 years ago
and you also need a licence to fish in saltwater in NY.
i think 10 years ago it used to be 15 or 16 inches in nj. so it is not much of a big deal to keep a 15 or 16 incher, but anything like under 12 inch is just retarded.
sk8metalnick6 2 years ago
hey i haven't been asked if i had a fishing license yet so im guessing its not too big of a deal
itshimkevinkim 2 years ago
limit in lousiana is 10 inches lol
zlobies 2 years ago
awesome video, I messed up to many flounder lastnight. thanks for making this video!
unionjackstaffs 2 years ago
Thanks for this video it really helped me out. I can't understand why anyone would criticize someone taking the time to help others out, especially when it's a perfect method. I followed the video step by step and had a wonderful meal. Anyway, thanks again and don't mind the idiots who are too stupid to follow step by step instructions.
voxmpg 2 years ago
Awesome! Glad we could help! Yeah, it's a mystery how bassamerica could screw up something we tried hard to break down into an easy-to-follow, step-by-step instructional video. He or she must be utterly useless to anyone, including to themself, and need someone else to blame...
KettlebottomCrew 2 years ago
Excellent, thanks for taking the time to share your skill.
basenjib123 2 years ago
Great!!! Thanks for the feedback! Glad we could help!
Capt. Robb
KettlebottomCrew 2 years ago
thanks!!
bxbigboy325 2 years ago
i fucked up 4 flounder after watching this dumb ass
bassamerica 2 years ago
Most people who watched our video had a good success rate. They were thankful to finally see a method that anyone with common sense and any skill with a blade can do. It's not our fault you apparently have neither. We can only show you how we do it: if you're not smart enough to do it right after we show you step-by-step, maybe you should try something a lot less complicated. Maybe someone posted a video on how to tie your shoes...
KettlebottomCrew 2 years ago
If it worked for someone else, and they show you step by step, I think its more of a personal problem, don't you?
fattommy16 2 years ago
Nice to see a proper tutorial.
Nicely done.
phrost88 2 years ago
4:12 hahaha, smile to a serious look
prsguitars92 2 years ago
this is a great how-to video...thanx 4 the post
robgreenjeep 2 years ago
Thanks! We really hope it helps! Filleting a flatfish isn't an easy thing to do... Once you get some fillets, check out the recipe we posted for Fluke. It works with just about any fish and is easy and tasty! You can have the fish cooked and ready to eat in less than 20 minutes...
KettlebottomCrew 2 years ago
A proper fillet knife would be nice.
AirHoth 2 years ago
oops...i didn't watch far enuf..never mind
1tialoca1 3 years ago
do you leave the skin on?
1tialoca1 3 years ago
the bottom white part i use and cut into thin little strips of leather like material for bait for flounders :)
clarkboy411 3 years ago
you should just use the sides of the bottom filet for that closest to the fins dont really want to waste the meat of the fish do you
itshimkevinkim 3 years ago
Agreed, the belly meat is just as good and the fillets are as thick as the top ones. Fluke bellys make awesome bait, though, in part because the skin is very tough and you can catch multiple fish with one strip. Squid or Mummichogs don't fare so well...
KettlebottomCrew 3 years ago
yeah squid tends to catch more but it doesnt last =] anyway great video i learned a few things from it
itshimkevinkim 3 years ago
Check out our website for other how-to videos, including how to fillet a Bluefish. We also have how to rig up a wire-line setup, how to rig Fluke rigs, and a lot more. Check under web-only videos... We also have cooking videos and recipes. Check out how to prepare Fluke and an AWESOME Sicilian recipe for Bluefish. Search for Kettlebottom to find our website...
KettlebottomCrew 3 years ago
thanks man, helped alot, do you post videos on how to fillet a middle fish like a bluefish? because i can fillet the first half of it, but it gets difficult for the last half of the blue
thanks
weatherkidd 3 years ago