How to Fillet a Seabass | Jamie Oliver 

Hi Tamara ik was chef .. ik woon in Limburg , Jammie is een Groote Chef geworden

Yep

And i caught a land bass, B+

and I caught a air bass - it’s at least a A+

and I caught a sand bass - it's at least a D+

Lol animal crossing reference

Woah you predicted the quote

Raven Squarepants IKR “FaIrLY eXPensIVE”

You’ve come up trumps again Jamie Oliver! Love youuuuuuuu 👍💗X

Buy Josh Niland’s Whole Fish Cookbook. And also eat at Saint Peter immediately.

Tell him, Gordon.

Always descale. Depending where you get seabass it may come descaled already.

You could boil the bones to make a fish stock. Most Westerners would just throw away the bones though.

To fillet a fish by yourself is all about prestige. It feels better if you have dont it by yourself instead of letting someone else do it :P

That's the best way to eat it. On the bone it's always more flavorful! Have you ever tried to eat bass or bream cooked in a salt crust? It's divine!

Cubans eat them whole too, the head is the best part

I cook mine whole too, tend to put it in the oven in a little tin foil parcel with tomatoes and garlic and all the seasoning with a splash of oil. Or pan fry until super crispy

@@evanq4366 The head is delicious full of juicy tasty flesh and even the eyes

Fish stock, I presume.

Harold Smith clever but i believe only asian dish required fish stock

rvmg dumb comment.

+vibonacci watch?v=uXSgGtMkgro this might help you. :)

+Dns Stwn thx for that link, he supports my argument about the 'whole' fish ;). He has very nice technique, not as messy and slow as I do it

+vibonacci gennaro's got one for sea bream

If you want to remove gills and guts, buy a deba and watch videos on doing it with that knife. More versatile than a shitty French/western fillet knife. The flexible fillet knife is traded out for bigger fish, showing its limits, where a deba is changed for a bigger deba for larger fish. The japanese aren't wrong when it comes to fish.

Talapia, cod, bass - white fish, that goes well with deep frying and has a "chickeny" texture and least ammount of oiliness. Tuna - sea fish with totaly different taste to rest of them. Sea herring, haddock - when prepered with acid (vinegar, lemon/lime juice) loses fishy and oily texture and becomes like a pickled chicken kind of deal. Steak of salmon when realy fresh and not overcooked is not realy fishy tasting. If you don't like oiliness, you can prepare smoked fish salad - smoked haddock, eel, bass when mixed with mayo base souce is sorta like cheese spread with smokiness and fish tase, add some corn and peas (not mushy kind), a handfull of fresh herb like parsly/onion and you have a perfect spread on toas/sandwitch. Fish can be prepared in alot of ways that take away the oily mouth feel and leave with a light tender meat with unique taste. If you have a piece that smells/tastes "fishy" - it means it's not fresh. Fresh fish smells like nothing, like a washed hand.

It sounds like you would like beer battered halibut or really fresh salmon sushi.

+Philip Frank gennaro has a video about cleaning sea bream, he starts with fresh

yes thank you! I saw it and it helped. Gennaro funny and entertaining as always! :)

Do you have a cat? =3

Stock

Boom... Idiot!

blyat