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Blast-n-Cast
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1142
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 Posted: Sat Jun 20, 2009 4:29 pm Post subject: |
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| robul wrote: | | interesting way to stuff that floudner. I usually leave the bones but your way looks much more efficient. I will have to try that next time. |
Deboning makes it really easy to serve too. Once it is cooked you just take a fork and peel back the skin on the top. Use a spatula and scoop up off your fillets and stuffing. The fillets come right off the bottom (like reds on the halfshell) and you dont have to worry about the bones.  |
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Charles
Finger Mullet
Joined: 04 Jun 2009
Posts: 21
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| Posted: Sat Jun 20, 2009 7:30 pm Post subject: Question? |
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| You mentioned Reds on the half shell. When you prepare a red like this do you leave the scales on and just cut the fillet from the fish. I have seen post on here about reds on the half shell, but wasn't sure exactly how this was done. I'm trying to learn, then all I have to do is have some fish willing to bite and I can try some of it out. |
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Blast-n-Cast
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1142
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| Posted: Sun Jun 21, 2009 10:51 am Post subject: Re: Question? |
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| Charles wrote: | | You mentioned Reds on the half shell. When you prepare a red like this do you leave the scales on and just cut the fillet from the fish. I have seen post on here about reds on the half shell, but wasn't sure exactly how this was done. I'm trying to learn, then all I have to do is have some fish willing to bite and I can try some of it out. |
For Reds on the halfshell you leave the skin/scales on and that is the side you put on the grill. You season the meat side. I know I posted it here before but I can't seem to find it. Here is a post on Reds on the halfshell I did on a hunting forum
http://discussions.texasbowhunter.com/forums/showthread.php?t=86981 |
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Charles
Finger Mullet
Joined: 04 Jun 2009
Posts: 21
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| Posted: Sun Jun 21, 2009 12:00 pm Post subject: Thanks! |
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Man that looks good. I will be down to Port A next Saturday afternoon late and stay until July 3. Hope to head back home with some fish. Will be trying some bay fishing this trip, that will be a new experience. It's still a great time weather you bring fish back or not.
Thanks again for all the help. |
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R.Arnold
Member White Shrimper Boot Club
Joined: 03 Apr 2006
Posts: 765
Location: Calallen
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| Posted: Sun Jun 21, 2009 12:56 pm Post subject: |
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I just lit the pit and I am putting a stuffed 22" flounder on I got at Yarborough yesterday. I cut them down the spine and open them up just like you do, it's too easy not to do it that way.
About cleaning them, I took mine to the carwash when spraying my truck off and just pressure washed the flounder against the grain of the scales while holding it down at the head and had it fully scaled in 30 seconds. That way is the best IMO. Then I just cut the head and guts out and it's ready. Lots of meat can be managed on a big flounder when it is eaten whole. |
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New Water
Finger Mullet
Joined: 24 Apr 2007
Posts: 25
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| Posted: Tue Jun 23, 2009 10:50 am Post subject: |
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dayum.........
mmmm that looks good! |
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Blast-n-Cast
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1142
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| Posted: Tue Jun 23, 2009 2:56 pm Post subject: |
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| R.Arnold wrote: | I just lit the pit and I am putting a stuffed 22" flounder on I got at Yarborough yesterday. I cut them down the spine and open them up just like you do, it's too easy not to do it that way.
About cleaning them, I took mine to the carwash when spraying my truck off and just pressure washed the flounder against the grain of the scales while holding it down at the head and had it fully scaled in 30 seconds. That way is the best IMO. Then I just cut the head and guts out and it's ready. Lots of meat can be managed on a big flounder when it is eaten whole. |
Car wash scaling...I will have to try that. Kill two birds with one stone since I go to rinse the beast off every time anyway. |
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Blast-n-Cast
Full Grown Flour Bluffian
Joined: 03 Dec 2007
Posts: 1142
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| Posted: Tue Jun 23, 2009 2:57 pm Post subject: Re: Thanks! |
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| Charles wrote: | Man that looks good. I will be down to Port A next Saturday afternoon late and stay until July 3. Hope to head back home with some fish. Will be trying some bay fishing this trip, that will be a new experience. It's still a great time weather you bring fish back or not.
Thanks again for all the help. |
I agree its always a good time when your fishing. Good Luck! |
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Big Jack
Flour Bluffian in training
Joined: 06 Mar 2006
Posts: 268
Location: BODY OF CHRIST
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| Posted: Tue Jun 23, 2009 3:28 pm Post subject: |
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Awesome slam. Drooling on my keyboard 
_________________
"Charlie Don't Surf" |
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