cast net and fillet knife...........

[spareparts]

I use a Buck 119 special skinning knife, not what most people use for cleaning fish. Starting on the top side, I take a flounder and cut directly down the to back bone from the head to the tail, I use my thumb and run it back and forth in the cut to kinda open it up a little. Using the curved part of the blade, I make small short cuts down to the rib bones,working from the center out till I get some meat away from the fish, once you get some room in there, you can let the blade glide on the rib bones, when you get near the edge and you're almost done, grab the meat and pull it away from the fish, pulling that last bit of meat from the fins. The second piece is easier, the bottom is a bit harder but its worth it when you're done. When I'm finished on a flounder, theres not much meat left on the bone. BTW, the fastest way to scale a founder is using a curry comb(for horses, looks like a stack of hole saws), scales in single passes. On fish with large scales I use a spoon or fork