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I had an amazing whole flounder when vacationing in Savannah last week. Does anyone have personal experience in such a presentation? I understand the heading and gutting but how about scaling? The bottom probably doesnt need it but how about the top? What is the best tool for it if it's reqd?

I've always used garden hose with a sprayer attachment. Spray in the direction opposite of the grain of the scales. It works with most small scaled fish like flounder and trout.

I don't scale them Dave, well look here,
http://paddle-fishing-forum.com/viewtop ... 89&t=37637" onclick="window.open(this.href);return false;
Only difference would be leaving the filet attached to the tail, fold over and skin it.
But I almost never scale any fish, you're just gonna throw out the skin away.

Yes Dave I know!

The fish I had had the skin on and there was no need to remove it.

I always used the filet knife to scrape the scales off.

Dave, was it fried, baked or grilled?

call the restaurant and ask them