How to prepare flounder

Wash the flounder in water. With the blade of a knife pointed upright, remove the scales from both sides of the flounder, working from the tail to the head. (It's best to use the base of the knife blade.)

Place the flounder belly up and cut thoroughly from the head to the fins with a knife (top only)

Insert the knife from below the fin and cut only the skin, being careful not to damage the internal organs. Turn the flounder over and insert the knife from the gills, again cutting only the skin

Pull carefully to avoid damaging the internal organs and separate the head from the internal organs

Remove any blood vessels with your fingers and rinse thoroughly under running water (if you don't rinse thoroughly, it will smell fishy)

Place the chopping board vertically and place the flounder with the back facing up and the tail facing towards you

Make a cut along the backbone from head to tail, and starting from the left front part (back part) as viewed from your side, slowly cut the fish with the knife along the bone to remove it

Rotate the flounder halfway and in the same way remove the other side (belly) along the backbone

Prepare the underside in the same way (there will be 5 pieces including the bones once you have finished preparing the fish)

With the tail facing you and the skin side down on the cutting board, insert the blade of a knife between the skin and the flesh, and while gently pulling the edge of the skin with your left hand, move the knife up and down to pull (peel) the skin off. Peel off the skin from all four fleshes