• Olive flounder

  • We will introduce how to fillet a olive flounder. You can see the whole process from pre-processing to how to use a knife with explanations.
    Elevate your cooking with our olive flounder preparation guide, showcasing Japanese knife skills for the ultimate presentation.
  1. Scale the flounder with a knife.
  2. Turn the flounder over and cut diagonally with a knife to remove the head and guts.
  3. Cut into the bloodline of the flounder with a knife.
  4. Place the tail end of the flounder towards you and cut down the center of the top side of the fish to the tail with a knife.
  5. Flip the flounder over and cut down the center of the bottom side of the fish to the tail with a knife.
  6. Rotate the flounder and remove one side of the fish by cutting along the backbone with a knife.
  7. Cut along the flesh of the flounder with a knife and remove the belly bone. Once it is down to one layer of skin, stand the knife upright and cut through.
  8. Cut diagonally to remove the backbone and the bloodline of the flounder.
  9. Cut off the edges of the flounder.

Video Provided: Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")

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