I like that herrings are so easy to fillet. I learnt your Method 1 from my gran - it really is so easy to turn the fish upside down, squash it flat, and then remove the loosened backbone and all the other bones in one go. Great recipe - I've also tried making it with stewed redcurrant sauce, and I also put a little honey with the mustard to add a sweetened element. Delicious :)
We were gifted some whole herring which I have never prepared or cooked, so I am very grateful for your help! I love that you keep it simple: always the best ❤I’m excited and confident about making them now thanks to you! 🎉
Once again, the Brit has proven us here in Australia who the real kings of cooking ocean are!!! Love it mate, going to try this dish! Dunno where I will find me some gooseberries though!!
HI Matt thanks for that mate,if you cant find gooseberries,try it with rhubarb,same method,and it works just as well,trust me,give it a go,its just as tart and also works well with oily fish,cheers Scott
Great, nice video and great art. For people who would like Tunisian spices for fish : cumin, garlic, pepper and coriandre some lemon juice, mix it all and just dip the fish in it before the grill
Thank you very much sir. I love watching your videos because they are the most comprehensive videos I've found on butchering. You always do a fantastic job, and I've learned a lot from you. I've also learned a lot of great English recipes from you. Cheers from across the pond
You can keep telling us you are not a chef, but with every video I watch, I start doubting more and more you are a chef. I would really love to see some more "mussels, clams, cockles" videos, like foraging, cooking and eating. Thanks again Scott, a really nice light summer dish! B
These are some of the best tasting fish I've ever had. I got a bunch of canned Herrings and I was able to live off those for 1 week, when I was living on the beach. The ones I had were smoked and canned. Very delicious fish, high in cholesterol. Kept me two fish kept me energized for the entire day!!!
Lovely stuff. Picked up some whole herring and this was a great lesson in filleting and delicious cooking method. Kept the roe and will try that tomorrow!
I agree, I'd be thrilled with a gift of a pastry brush! I still long for an American baster. (sp?) To suck up juices and baste. Oatmeal is brillliant for breading (I am gluten intolerant). Good to know mackerel are okay. I never knew what to do do with gooseberries! Other fish possible, fine!! I happen lot love sweet/sour sweet/savory but it is not generally eaten by the French. Except in some regions. I just love the contrast. I learned to be less fearful about fileting, thanks to you. I did start using mackerel years ago in NYC. Sardines are a joy. Yay! Cress is wonderful, all types, I love the zing, and this French spouse was amused and brought me a huge bunch of it. (And pepper cress, very spicy, I recall!) He really liked it, too. Yup, this makes sense to me. Thank you so much! Uprated, will probably share.
Thanks Scott. Perfect timing. We'll be up on the west coast with 30 family to cook for. Free mackerel from the sea is what they'll now be getting methinks! Followed by stew using free venison. ATB
That sounds great Foss,perfect my friend,will go great with spankingly fresh mackerel,wish i was coming too,and the stew will seal the deal,let me know how it goes,many thanks.Scott
Herrings, arenques in spanish,....lookin' good and oh so yummy, fresh watercress, served with the fillets of herring, crispy outer skin and oh so juicy good interior! Uprated Scott, thankin' ya for sharin' yet another AWESOME Upload!! =)
Ok if you have some room in a shed I can move in throw me some food hey that works Great job cooking love to watch your post's keep up the great job you are an inspiration for me thank you .
Great to see e simple recipe for the silver darling, I love herrings fried in oat meal or flower,I worked in the scottish drift net herring boats and have loved herring since those days in Gt Yarmouth.well done for the new method. thanks Kenny.
I don't know why all the preliminary warnings. Seems to me like it would taste great! Never had anything like it but I would love to try it. From the other side of the pond in case you were wondering about your viewership. Love the channel.
First to view and comment on your new video Scott. Dish looks bleedin marvellous mate. Will try this with a bit of mackerel. Cheers mate. John (exiled Brit in Canada)
Nice one John,how are you my friend?.I was a bit wary about this one,purely because it sounds wrong,but it truly is a stunner,and so simple to do.It was originally done with mackerel,so give it ago and let me know what you think,(if it was good enough for the Normans and all that jazz)all the best,from over here in the UK.Scott
Not a question pertaining to your awesome herring video, or any of your other videos, but I have to ask, are you going to post a cow butchering video? I keep looking around on RU-vid, and the best videos I've found are from a New Zealander. At least Michael Cross shows how to bone out a front quarter and hind quarter of beef. The rest are some old farmers that show themselves shooting a cow, then all the sudden they have all these nice cuts of meat, and explain the savings they made as far as buying the cow to slaughter themselves, then butcher, versus purchasing the equivalent of a whole cow at the super market. I love your videos, they are all very comprehensive, and would love to see how you butcher a cow, as well as how to make great cuts of beef
Hi Brook,i will be doing a beef butchery video very soon,it will be in September,so watch this space,it will be up close and in detail,hope this helps.Scott
Yum, thank you for showing us how to prepare the fish....i can catch lots of these myself (we call them mullet) but didn't think they were that great for eating, so now, yay, I don't have to buy the expensive unethically caught stuff they sell here.
Up in the Arctic there is a herring run every year. You can catch hundreds in a couple of hours from the shore. They look a bit smaller than these herring. I wonder if they’d work well with this dish.
Dude,...kalifornia here,....you got me interested in cooking again,...I like to hunt,...now I have a straight forward way to prep and cook what I catch,...appreciate you converting everything to American temp and weight standards,..you rock.
America needs to just go metric. I don't know why we don't. Almost the entire world is, but we, the US of A, have to insist on making it hard. It's an easier, more logical system...
thats how my farther makes herring with oates i never watched him do it though they are delicious.
7 лет назад
Looks so delicious. What kind of mustard is that - hot English? Also, would horseradish cream work the same magic? i know it goes brilliantly with trout. Going to stare into the fridge now...
Being scared of heat and smoke while frying is a funny, but very natural thing. Once you step over the line and actually do it, you discard it like you'd discard a fear of swimming without your feet touching the bottom.
So spoilt in New Zealand. This is only used for bait here, same as mackerel and sardines, and squid. Although many people catching and eating squid now. Thanks for this
I have two questions, #1- What does fresh Herring taste like? Is it a strong flavored fish or is it mild? I have never seen it in any grocery market where I live, other than the salted kind in a jar. #2- What are Goose berries? Are they in the same family as a Grape? Thanks for any help!
Looks really lovely! Oats on herring I will give a try, but lemon on fresh fish is a real nogo. Destroys the fresh fish taste. But well: taste is sth you cant discuss! ;o) Greetings!!!
isaac bartley Yes Isaac no problem mate,below is the link to my trout preparation and cooking video you may find helpful,many thanks,Scott ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xK26ozy1P7g.html&feature=iv&src_vid=TTZBlkljqUw&annotation_id=annotation_1896699265
