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Old 08-26-2014, 09:58 AM   #1
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Default Boneless Crabmeat-stuffed Flounder



I have never seen anyone else or any restaurant prepare a flounder quite this way. Usually in a restaurant you get a skinless fillet wrapped around some stuffing, or a whole fish including the bones which makes eating the underside(about half of the fish) rather difficult. Keeping the skin on makes big difference IMO.

It takes a sharp knife and a little understanding of the anatomy of a flounder but the result is worth the effort. I prefer big(3-4pound) fish but when you live 400 miles from the coast you take what you can get. We picked these up last time we were in Mobile. They were about a pound each.



Waste is minimal, you can almost see through the bones.


The bones make a tasty snack fried too.



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Old 08-26-2014, 02:28 PM   #2
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I was just wondering what those would be like tied lightly & pit barbecued with ash wood?

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