Excellent video.I'm an advid fisherman salt and freshwater here in the united states ( philadelphia .pa ) and this by far one of the best videos on explaning how to fillet fish especially flounder ,lemon sole .
Watching Rich in his element was fascinating and informative. Also, oddly relaxing. I don't think it matters what it is, watching a master work at their craft seems to bring the blood pressure down a few points. Thanks for sharing, John!
- Thats how you can tell a pro at work isn’t it. Even the complicated looks effortless. Rich really was brilliant. I hope the video helps folks out. 😊👍🏻🐟
I lived in Cornwall as a teen, Family with me, 1985 A Canadian lad, aged just 15 We took a bunch of trips by car Around Britain. It was quite the scene Upon the motorways, every time We'd stop to dine, at Little Chef Along the motorway, it was fine I'd always order breaded plaice Fried up nice, I made it mine. Thank you for your channel, John, It makes me hungry just to think About some fish, to fry and chow down About the seafood, fresh as can be May I yet come fish with thee?
Just got some fillets and a whole bass from Seabourne Fish when I was down there with my family a few weeks ago. Fillets for the girls on the BBQ and did the BASS on the BBQ also in a foil pasty with garlic butter, herbs and a splash of white wine.. Sooo tender.. 👍🏻 Got the chaps there to filet and scale the fish for me first. 👍🏻 😀
I could watch your foraging and cooking videos for days nonstop. I learn so much. most peoples out there, especially those living at heartland, have absolutely no clue how many sorts of clams, mussels, lobsters and cockles one can eat. even less how many sorts of kelp and seaweed you can eat.
@@broonball whet stone is best....there is a review of different sharpening techniques/items on "outdoor chef life"....from cheap to expensive....here is one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3tyajZYWtuY.html and another ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_yCtrdTfFrM.html
I've been filleting fish for a living for 12 years (that's all I do all day every day, I don't sell, buy, or pack fish just fillet) I would say that this video is great for people who want to process their own catch. I do things slightly differently but that because I get paid by the kilogram. Top vid 👌
That is exactly what I hoped when making this video. To help people make the most of their catch and help them to not be intimidated by the prospect of preparing their own food. What knife do you use if you don’t mind me asking? 😊👍🏻
Worked on a commercial boat many moons ago and was always told when filleting fish "if you can read the newspaper through the carcass when you're done, you did a good job". Some great skill on display here, thanks for sharing
Well i'm 3 months behind watching this video but i'm really glad i've seen i now. i have been filleting fish for many a year and have been doing wrong the whole time. That was an amazing masterclass from Richard please give him my thanks. I just hope i can put his skills to the test this year. Thanks John.
I'm so lucky to have Seabourne on the doorstep, I go there weekly for my families fish. Always fresh and tasty, and like that they keep sustainability in mind.
@@OllieW501 - I have been trying to work out how to do this video for a while. Getting Rich to help was what made it what it is. He did a fantastic job and really was a marvel to observe. 😊👍🏻🐟🔪
- Rich and I are the same in that respect. Simple, honest and no drama. We simply like to share what we know and are passionate about. I am glad that you enjoyed the video. 😊
That is the best fish filleting Programme/Video that I have ever seen, You associate is very skilful and certainly knows his stuff, Thanks to you John for sharing this video, I always look forward to my Weekly visit to Cornwall via the Fish Locker Channel. Cheers from Ian up North .
- Thank you very much Ian. Rich really was fantastic wasn’t he. Truly watching a master at work. I hope the video helps folks out and have a good one mate. 😊👍🏻🐟
I personally think that this video is great! Absolutely gives people knowledge and confidence on how to process a fish they have caught or bought. Thanks john 👍
Oh, I enjoyed that. His end game was a fillet, but he has had to learn the anatomy of these animals to do that. A pleasure to watch someone who has their trade down pat.
It's a pleasure watching an expert in his trade. He does an excellent job explaining his process. Good job filming the video and production. You're fortunate you have an expert willing to share his craft. Thank him for us viewers.
Probably the best filleting video I’ve ever watched! Watched a fair few and this is by far the most informative and detailed. Well worth the watch. If only I could catch something to fillet 🤣🤣🤣
A Masterclass in de-engineering fish, although I'm very comfortable in breaking down fish and using a fillet knife, it's great to see someone else's style close up, especially as I have a brace of John Dory in the freezer waiting for the weekend, Great vid thank-you
I can fillet round fish OK, but I have to say after watching such an expert at work, I am enlightened to what I have seen on this educational video where I'm doing it wrong, especially on the flattish. Thankyou for uploading a very welcome video.
Always good to pick up a few tips from someone who does this sort of thing day in and day out. I had a tour of a large fish processing plant and watching the cutters slash their way through cod with a few quick slices was both impressive and scary to watch... too fast to see just what they were doing really. Here you get the full step by step explanation.
Thar was a brilliant video for the novice cook to follow and more important to keep for reference. The demonstrator was clear on instruction and ok he made it look easy but as he said with practice you would speed up. You could not have made it clearer what the content of this video was about so I'm pleased at this stage you only have one dislike and 452 likes, to me it shows what a worthwhile post this was and I thank you for it
- Thank you David. I have been planning a video like this for a long while. Rich really was brilliant. I truly hope that this video helps people out. Best wishes to you and your family mate and take care. 😊👍🏻🐟
Has to be one of your best vlogs, absolutely brilliant. A while a go as Head chef I had a surprise delevery of 50 fresh mackerel, after lunch service i gutted & butterflyed them all for lunch the next day. Very successful but a lot of work. I also use Victor Inox knives, they are the same company that make the Swiss army knife by the way.
- Thank you Simon. I truly hope this video helps folks out. They are brilliant working knives aren’t they. Take care and have a wonderful day mate. 😊👍🏻🐟
@@TheFishLocker The Wife had a Victorinox kitchen knife when I first knew her and it was hopeless. I think she had been using it for some time on her old glass chopping boards. I eventually had chance to put it through an electric knife sharpener, and now it is my go-to knife, and just needs the occasional touch with a steel to keep its edge.
- I am glad that you found the video helpful. Rich did a fantastic job didn’t he. If you think any of your friends would benefit from the video please share it on 😊🐟
Great video John, Your man was spot on.I used to land my mackerel to Jackie Seabourne back in the seventies and before I moved to Falmouth I did a stint as a mobile fishmonger working out of Mevagissey and filleted thousands like those.Once again ,great video,keep up the good work.
Will give mackerel butterfly a go next time we do a bbq beach cook up in Wales. Have only done them whole before and the kids are fussy of course , awesome video John
- Thats it mate. It just takes the right teacher and everything is simple. If you think any of your mates would benefit from the video - please share it on to them. 😊👍🏻🐟
This was really informative and this guy is a real expert in his job. Very interesting to see this done by a pro, he made this look so easy. I reckon the stuff that goes in his bin would keep your crab pots baited for months !.
I loved this segment John. Whenever I watch one of your posts I always learn something. I was really impressed with the butterflying of the Mackerel. I have never seen that before. Gonna have to try that one myself when Summer comes back and I can find whole Mackerel. Once again, nice job son!!!.
- That is wonderful to here Greg, that is what we hope when making these videos. Butterflied mackerel are great, tricky to do right but a wonderful way to do them. 😊
This video is wonderful! I was literally speaking to my mother yesterday about how I want to learn how to fillet fish this coming year, and this video is perfect. Come spring, I'll be learning to fish, thanks to your channel, and I know I will have to confidence to be able to cook them as well! I appreciate your questions about freezing and stock also. Always looking forward to more videos!
Taking the scales of Bass underwater BRILLIANT! Why Oh what didn't I think of that. Wonderfully educating film that John. top marks again for giving us RU-vidrs that bit extra.
No one on you tube has shown this what you are sharing. Always enlightening..thank you..now that I am retired,I am learning things I otherwise didn’t have time for.
My honest thoughts... Despite knowing how to do all this.. It was just so therapeutic to watch and if people like amsr... The noise of the knife running along the bones and sounds of the fish was quite nice 👍🏼🎣
Ps, if you have too many mackerel, I reccomend a pate, wonderful, or mackerel tatar served on buttered sour dough toast, life will taste better with these treats.
- Thank you Emma, I have been filleting my own fish for years and I still learned loads from watching Rich. Best wishes to you and your family and stay safe. 😊
When I freeze any fish I use a vacuum sealer to prevent freezer burn. I just pat the fillet dry with some paper towel and vacuum seal it. Keeps the fish very well. Enjoyed watching a professional filleting learned a few tricks.
I made a mess of a black rock cod today - well, not too bad, but I had about 6 pieces from one fish when I was done. Anyway, came here, and I have to say this video was very helpful. I was expecting them all to be about the same, and they were all about the same, but by watching them all, you got to see how they were the same, and the general principle. Just watching one species doesnt give you that because you think what you see is all special for that fish. So what I learned that will help me a lot is the architecture of the fish in the top third, at the backbone. I always thought I was doing something wrong here, because my knife always gets caught, but it looks like you just have to slice through those bones using force if needed. Once through, go back to slicing easily. There was one major difference between fish. Some you go over the ribcage, and some (smaller fish, generally), you just cut the whole thing off and then shave the ribcage off afterwards. The ones you go over the ribcage, you dont need to gut. So a great video, thanks. I think I should be able to handle most fish now. To be honest, usually I dont fillet, because I dont want to lose a lot of meat, and its easy to eat off the bone when cooked. But I'll fillet a bit more from now on. Thanks.
The few times I've filleted my catch that was my problem! doing the short cuts and not long sweeping cuts, thanks I've learnt a lot from that fishmonger? Stay safe John and family from BIGMICK IN HULL.
- Thats why we made the video mate. I am glad that you found it helpful. Please share it on to any of your mates who you think would benefit from the video. 😊🐟😉
- It is our pleasure Oliver. People have been asking me for this type of video for a long time. It has just taken me a while to figure out how to do it properly. Please share it on to anyone who you think it may help. 😊👍🏻🐟🔪
Yes, I admit it ! I v bone cod,pollack etc, not pretty but quick. I do advocate cooking any fish you have a utensil big enough for, whole. What makes filleting more interesting is to do it in the way back to harbour as we used to when I used to go boat fishing. Come on, get yer man to do us a few spurdog ! This is one of the best tutorials I have seen.
Loved seeing this. Made me yearn for good old English Fish and Chips, though. Over here they par-cook the battered fish then freeze it until needed - and with it not being frozen via a commercial blast freezer, the end product can taste 'off'. No-one in fish shops local to me, cooks from fresh like most UK shops do. So unless I cook fish at home from fresh, we don't get that treat! (and I don't have a fryer, so it has to be baked or pan fried! That is why I love your cooking segments - I can copy the method and recipe!)
@@TheFishLocker My mate said that Gurnard is the best fish he has ever cooked/eaten. He invited us to come over for Fish & chips one night when he had finished house renovations, and then Covid19 happened. 🙄🙄
That was excellent thanks John... Brought back some great memories of working up Byres Rd in Glasgow in Allan Beverage's shop in the 80's :-) I served my time in Geo Campbell & Son 18 Stafford St Edinburgh in the early 70's. Cheers mate B-)
- Thanks mate. It is our pleasure. Please if you think any of your mates would enjoy and benefit from the video, share it on. Take care and have a great day. 😊👍🏻🐟
And if I may recommend Annie Sibert’s cooking classes for fish / crab and lobster - you should definitely take some of her lessons if you live in the Cornwall area or otherwise.
@@geordiejones2 miso soup is fermented and delicious! Just One Cookbook is a great website all about Japanese cooking and you can find lots of miso soup recipes on that site.
- It is our pleasure. Please if you think this video will benefit any or your friends. Send it on to them. Anglers, Danglers or even just fish eaters. 👍🏻😊🐟🔪
