In article <2013082010023510369-xxx@yyyzzz>, gtr > wrote:

> I went to the local H-Mart (a really nice Korean market) to get
> flounder--something I've never cooked. I had a bunch recipes idly
> collected, including the piccata mentioned hereabouts.
>
> The flounder was live, cost 17.95 a pound. Next to it, was fresh "Ocean
> Perch" aka Pacific rockfish, among other names. It was pretty and 5.99
> a pound. I got a one at two pounds. I asked that he clean and filet it.
> He did his business while I looked at other ocean treasures.
>
> Once home I opened it to find that it was cleaned but not fileted. I
> did a really lame job of getting the head off and even more pathetic
> job of fileting it, but what the hell, I managed to get the job done.
> Also--I got another shot at fileting a fish, which I figured I'll be
> pretty good at one day only if I do it anothe 40 times.

Look it up on the web and shorten your learning time.
Have a long, thin, flexible blade---makes a huge difference.

--
Michael Press