Filleting a flounder is a culinary technique used to remove the meat from the fish while leaving the skin and bones intact. It requires a sharp knife and a steady hand, but with a little practice, it can be done quickly and easily.
There are many benefits to filleting a flounder. First, it allows you to remove the bones from the fish, which can be a choking hazard for some people. Second, filleting the fish makes it easier to cook evenly. Third, it can help to reduce waste, as you can use the skin and bones to make stock or broth.
