nice one,i worked in the fish back in 1996-1998 and was just a labourer/finner/skinner/packer,well my career ended in the merchant navy as i got laid off and got a job back in the fish,but where i live there is a demand for cutters in singles/blocks and im going to learn both while labouring/skinning/packing,i can cut place/soul etc etc,so i always wanted to cut singles/blocks.really good money aswell making it.
Just eased them sides off that fish 😎nice 😊🇦🇺I like to catch the ones we get in our rivers and just put it straight into a portable smoker on the bank and keep fishing 😂they taste great smoked
THANKS!!!! Awesome turnout I used bass roe from a 5 1/2 pound bass. In the past I've deep fried...your way is so much better...nice texture..We don't have Shad Roe around here so I use whatever I can get,
That's an innovative technique to skin a fish that I've never thought of. Can using the blunt backside of a fillet knife be used for all fish, or this a technique best used for Haddock only?
I just watched several you tube videos on making gefilte fish. Yours seems to be the most authentic! Many just doctored up jarred gefilte fish. I totally respect a home cook. Who takes the time to make home made stock. It takes any recipe to the next level. I am not Jewish, but your recipe sounds so delicious I’m making yours exactly how you made yours. I too am a cook who creates delicious meals be sight, feel and taste, with minimal measuring. 🙌
