Roast Fluke Catch & Cook

[reason162]

Quick limit, kept one for the table
Full Video - https://youtu.be/-EnaEVn-aLE

[Broad Bill]

For no particular reason, I've never tried fish baked or broiled on the bone. Like meat on the bone, do you find it adds flavor to fish cooking it that way? Either way, it looks delicious and I'm sure the sauce was killer. It's hard to go wrong with butter, garlic, shallots and capers unless it's overcooked and burnt as you pointed out. Thanks for sharing!

[reason162]

Originally Posted by Broad Bill

For no particular reason, I've never tried fish baked or broiled on the bone. Like meat on the bone, do you find it adds flavor to fish cooking it that way? Either way, it looks delicious and I'm sure the sauce was killer. It's hard to go wrong with butter, garlic, shallots and capers unless it's overcooked and burnt as you pointed out. Thanks for sharing!

Thanks!

Not as much flavor per se as it protects the meat from overcooking, which is very easy to do with fluke since it has almost zero fat content. A thin fluke fillet has a very short window to reach correct temp and you'll overshoot it easily, whereas a whole fish widens that window considerably.

Roasting it at 500 whole, then pulling it at 128 -135F (meat thermometer reading against the bone at the thickest part of the fish) will give you perfect temps after resting.

[jasm1n8]

Originally Posted by reason162

Thanks!

Not as much flavor per se as it protects the meat from overcooking, which is very easy to do with fluke since it has almost zero fat content. A thin fluke fillet has a very short window to reach correct temp and you'll overshoot it easily, whereas a whole fish widens that window considerably.

Roasting it at 500 whole, then pulling it at 128 -135F (meat thermometer reading against the bone at the thickest part of the fish) will give you perfect temps after resting.

I always cook fish with the bone-in. The bone marrow tastes good and is very beneficial :-)