Catch and Cook: Flounder in Butter - Caper - Lemon Sauce

[@Postlong2]

Outstanding attention to detail chef.

[@CookingandFishing]

ty!!

[@annemcgrath7518]

excellent video only change I would make is to put the fish atop and surrounding the fish. So that crunchy skin does not soften.

[@yangster18]

nice explanation and technique crisp video quality excellent knife touch/ slicing one of the best fish cooking video I've seen so far

[@CookingandFishing]

Thanks!!!

[@mchan6]

Tastiest fluke dish yet! Thanks for the collab coz.

[@CookingandFishing]

I'm glad you caught that keeper lol...

[@Mr.Helper.]

fluke me ? fluke you

[@rawrfishing]

heck yah, leave the skin on always :) good cooking vid as always i will try to use a knife to scale my next fish via cutting scales! btw do a Surf and Turf dish ^_^

[@CookingandFishing]

Good idea! I've experimented with tog cooked in duck fat. That would be high on my list: Duck & Tog

[@mrb401]

Easy, quick recipe. 👍🏼

[@CookingandFishing]

yup!

[@KayakMuskyCentral]

very nicely done! I can't wait to try this recipe regards

[@rich5278]

Love your catch/cook videos! It would be great if you would do a Spanish Mack, Mullet, and/or Croaker, too. Thanks!

[@CookingandFishing]

I would have to catch them first! Cobia being caught in NJ waters, maybe a Spanish will get lost and swim into my bay lol...though I think a snapper/cocktail bluefish video should cover it; very similar fish in terms of cooking imo.

[@ptgosu]

is your filleting skill getting better and better

[@CookingandFishing]

I think I'm regressing lol...thanks buddy

[@royng77]

the fish looks so tasty first class dining ..

[@CookingandFishing]

thanks!

[@Nsurob]

What type of filet knife are you using? Thanks for your time.

[@CookingandFishing]

The good old Rapala fillet knife: goo.gl/uAWDd8

[@sticktoFL]

Use a burger press or something instead of having to hold your hand above that popping oil! And will keep you from pushing into the filet with your fingers great video as always looks delicious

[@CookingandFishing]

If I had a burger press handy I would've used it!

[@BleachNation]

Love your video you need more subs

[@CookingandFishing]

thanks!

[@TackleAdvisors]

What make is that knife at 230? Don't often see japanese knives that thick?? Gonna be in the market...FYI...amazon affiliate links to your equipment would be a good idea

[@CookingandFishing]

My cousin picked that up in Tokyo, I think it's a general workhorse type knife, the blade is chisel ground and I think it's the equivalent of a meat cleaver in Japanese kitchens. Good choice to severe spines and dispatch crabs/lobsters!

[@coolvid]

Very nicely done, both the catch and the cook! Dish looks beautiful!

[@CookingandFishing]

thanks! It's been an interesting fluke season, I'm sure for you as well!

[@coolvid]

Cooking and Fishing ...yes, every year is never the same but always enjoyable!

[@mchan6]

Tony Hong Fishing went to your stomping Ground off exit 98.

[@coolvid]

Marc Chan ... I see that :) We'll have to fluke together next year.

[@mchan6]

Lets do it Tony!

[@PopleBackyardFarm]

now I am hungry :)

[@TackleAdvisors]

I hate you..........thawing out flounder filets now :) What the eff is a caper..lol

[@CookingandFishing]

haha pickled caper berries!

[@TackleAdvisors]

Had my better half pick up the ingredients after her statistics class.........settled for perogies...lol...TOMORROW WE FEAST lmao

[@CookingandFishing]

lol let me know how it turns out!

[@pma5317]

I was just saying to the wife how hungry I was. This definetly didn't help. Lol how about a subscriber trip. Hint hint. lol hahahaha awesome video though

[@CookingandFishing]

I'd need a bigger kayak lol

[@pma5317]

Not if that subscriber had a kayak. Duh lol

[@CookingandFishing]

doh! That'll be interesting for sure, maybe a 2018 project...you guys can pepper me with cooking questions while I'm trying to fish haha

[@davehafner8734]

You really need a lesson in fillets. You never skin first . Follow outline of fish first . When you have two fillets lay them skin down on table start from tail end work knife back and forth to remove skin