[Bachala]

I used to use them solely for bait years ago. Current regs nixnayed that. With the new regs, the fluke belly on a big fluke represents a significant amount of meat. I filleted the strips on 4 big fluke and had a lot of meat. My wife prepared it the other day and the meat was a lot better than your regular fillets. It was more fatty. Has anyone else tried this part of the fluke. If not give it a try !!!!

 

[Slick56]

I just had it yesterday, its yummy. Im in NJ so I had a 19.5 in keeper for the table and the fillets were a nice size. My cat ate good that night

 

[fishon2407]

I don't understand what you are getting at.I have always gotten the white skin off the meat from the underside of the fluke with ease and then stripped the skin like you would a squid and froze them for the next trip out.Are you leaving the skin on and then cooking the fillets?

 

[rastamon]

Are you saying the belly flaps, side ribbons or the white side which is called fluke belly when its cut in strips?
Me, I fry the belly flaps from every fish, codfish is the best. As you said, high fat content.
people waste the best part fo any fish. Cook your fish whole, head on and eat the meat out of the head and cheeks.
Big fish, steam the heads, pick them and make chowder.
Don't mangle the roe either. Big codfish roe gets par-boiled 'til its firm them sliced, floured and fried. Small roe from small cod, mackerel get floured & fried. Fluke & flounder roe stay in the fish when gutted and eaten with the fired or baked fish.
Most people are looking for fillet cut like Gorton's and haven't a clue asto what they are doing.
Growing up, I didn't have a filleted fish until I was out of the house & on my own.

 

[pipedream]

I was friendly with a sushi chef who always referred to these side ribbons as "fluke muscle".Considered it a delicacy.Served it on request to special customers mostly Asian clientele who knew to ask for it.

 

[DarthBaiter]

pipedream wrote:
I was friendly with a sushi chef who always referred to these side ribbons as "fluke muscle".Considered it a delicacy.Served it on request to special customers mostly Asian clientele who knew to ask for it.

The only part of the fluke worth eating as sashimi.

 

[RookieHook]

I used to use them solely for bait years ago. Current regs nixnayed that. quote]

What was nixed about the regulation? I thought you could cut the belly side off, but you had to keep the colored back side whole. The reason for this is so you can use the white strips as bait right? The way I am reading this is you can't cut the white belly off, is this correct? According to these regs, you can cut off the white part.

http://www.noreast.com/Regulations/getregsny.cfm?region_ID=33

 

[loonzter]

RH I'm pretty sure what he's saying is after a catch while fileting at home he saved the ribbons for the next trip out to use as bait. As you said the only way it's now legal to use those strips is if you have the legal sized dark unfileted side of the carcus in your posession if boarded and checked.

 

[Gaucho]

Bachala wrote:
I used to use them solely for bait years ago. Current regs nixnayed that. With the new regs, the fluke belly on a big fluke represents a significant amount of meat. I filleted the strips on 4 big fluke and had a lot of meat. My wife prepared it the other day and the meat was a lot better than your regular fillets. It was more fatty. Has anyone else tried this part of the fluke. If not give it a try !!!!

OK...
Bacahala....
Your right with the new regs the bottom part (Belly) has alot more meat on it since it is a bigger fish. But Ive always fillet this area even if the meat wasnt enough for dinner but it was just enough for a nice lunch sandwich

I do see alot of people leave this part..which I dont understand why, maybe cause they just are not skilled with the knife or just dont want to bother.

 

[bonsiguy]

DarthBaiter wrote:
pipedream wrote:
I was friendly with a sushi chef who always referred to these side ribbons as "fluke muscle".Considered it a delicacy.Served it on request to special customers mostly Asian clientele who knew to ask for it.

The only part of the fluke worth eating as sashimi.

not so try the cheeks just pull out the nerve that runs up the center and its good eats tender dip in soy and wasabie yum yum yum

 

[SinkerBouncer]

I?ve always eaten the fluke belly - even when we were allowed to keep smaller fish.
Always kept the fluke fin , or ribbons too. It?s a sushi delicacy but I like my fluke belly and fins sautéed gently in butter or olive oil until brown and crispy.
If you catch keepers why feed them back to the fish!
I say eat the fluke and feed them spearing and squid.

 

[Bachala]

JUST TO CLARIFY. i AM TALKING ABOUT THE RIBBON MEAT. i EAT THE WHITE SIDE. NOT MUCH GOES TO WASTE WHEN I FILET A FLUK. YES,YOU CAN USE THE STRIPS BUT I DO NOT HAVE A NEED TO FISH MORE THEN 1 OR 2 STRIPS. cATCH 3 OR 4 FLUKE AND YOU HAVE 12-16 BAIT STRIPS. WHY WASTE THOSE. EAT EM UP !!!

 

[stpaul7]

Eat the Fluke use Blue Fish for strip bait

 

[RookieHook]

Will stripers go after the blues if they're cut like bunker. Can you drift with the head of a blue? The torso?

 

[PaddleOn]

A bit off topic but has anyone ever used Halibut belly for their fluke fishing?

I have a customer that owns a seafood place and a few days ago when I was in there a nice size Haliut had just been fillet.I took the belly pieces and just now got finished ( dodging rain/lightning) cutting it into strips for some Fluking this week.
Came away with about 40 strips...
enough for quite a few trips.