Well after doing a little looking I realized that I did save the "favorite" to the deboning flounder guide and it's the link to the florida fishing forum that has moved. I searched on the new forum and didn't have any luck finding it. It was a good guide because it had several pictures of various stages of the proccess. Indaswamp's description is pretty acurate though. I'll explain how I do it as well. I actually have three that I've deboned in the freezer right now along with 5 or 6 bags of fillets. I should have snapped some pics myself.
1. First off I use a stainless steel wire brush and "scrub" the fish against the scales to remove them. Some people have told me flounder don't have scales, but they do. 2. After I have removed the scales from both sides I'll remove the head. You don't have to remove the head but it will give you a little working room down the road. 3. Next, (brown side up), I cut along the backbone down to the tail and slowly work outward along the rib cage, (if you can call it that) to the outside fins. You don't want to cut too far. Just cut as far as you can without protruding through the skin. 4. At this point I'll flip the fish over, (white side up), and slowly work my fillet knife between the spine/ribs and the meat. Be patient and don't get frustrated. It helps me to have a cold beer or two at hand because, for me, it's easy to just say the hell with it and fillet her if it's not going to my liking. If you want to simply cut along the spine on this side same as you did on the top that's fine, it doesn't really matter. I do it this way because it creates a nice pocket. I have actually done this like the guide I mentioned said to, and you never cut along the spine on either side and end up with a flounder "glove" when you're done. The only down side of doing that, is you can't fit very much stuffing in it. 5. Anyway, once you finished cutting between the spine/ribs and meat on the underside of the flounder you want to take some shears strong enough to cut the bones that run out to the fins. You want to cut as close as you can to the outside, (fins), so you remove as much bone as possible. Just work your way towards the tail on each side. You may need to switch back and forth between the sides doing a little at a time until you reach the base of the tail. 6. Once you reach the tail, cut the bones out by cutting the spine off as close as you can to the tail. At this point, you're done. Cook to your liking. Hope this helps. I'll take some pics the next time I do it and try to make my own guide. Let me know if you have any questions.
Fishing was invented to pass the time between Duck Seasons....either duck hunt or get outa my boat!!