Ling Catch and Cook - How to Fillet Ling - Ling Kofta and Ling Korma | The Fish Locker 

Jim needs his own RU-vid channel mate ! Every time I watch this man cook I’m always like yeh that’s proper food right there I’d eat at his restaurant

Your a lucky lad to have Jim cooking for you, makes the mouth water.

I love the Spargos Kitchen videos he makes it look so easy to cook.

Jim is an absolute treasure, you're not to bad yourself John, the videos are absolutely fantastic, every one is a new day at school 😁

A midweek video, an unexpected bonus JL. 👍

Enjoyed watching start to finish! Mr, Jim you are😮 a wonderful chef! I have no recipes with turmic as a spice to use, your giving me a leash to break free of and explore new tastes in fish. I am what they say here, A southern cook. From hot water cornbread stuffed with jalapeños to my own Cole slaw. Thank you for sharing your immense talent for cooking.😊

Brilliant lesson in filleting.

For almost 3 years i`m clicking the "Like"button on the 3-rd second of every of your videos.Another great one,thank you!

Shhhhhhh! You're letting everyone know what us fishermen have known for years, that Ling is one of the best fish for cooking we can get. I really don't understand why folks go mad for cod and haddock but wouldn't think of even trying ling, it's much better in my opinion. Great video, as always.

Sprago has a way to make people feel hungry, old school knowledge !.Great vid John, as usual.

Thank you once more Jim for simple and superb dishes! My mouth was watering! Wonderful video once more John (I have never seen a Ling prepped before) - my thanks to everyone once again.

That's the Best cleanest filleting job I've seen ! ... You know your trade well ! ... Cheers !

What a team you catch and Jim cooks, impressive food. The Kofta's look fantastic will try them with cod as we don't get ling where I live. Unfortunately my wife passed away Friday so I didn't comment when the video came out but watched it again at 1.50am as I could not sleep it was a nice video to relax me. (No sympathy needed we had a fun 43 years together)

Wish I had a pal who could cook like that... Wow... Looks absolutely delicious....

Thank you John for a easy step by step method of preparing a ling. Thank you Jim for some simple mouth water recipes. I would imagine it would also work well with wraps. Great video.

Hello.. That is one fish i have never caught. Looks good and i want to thank you for showing us . Catch it Clean it Cook it.. Regards Mick...

It's huge. I've never seen a ling fish that big before. I've only been ling fishing once. They run in Montana for just a couple of weeks and you night fish to catch them. Good eating. I remember someone called them "poor man lobster".

Oh these catch and cook videos, aren't good, you and Jim make such a great job of them, I'm hungry again, looked delicious 😎

The SIZE of those filets~! Damn, what a glorious fish! The filleted carcass, if it's not crabbing season, I can't help but think the local stray cats would adore the leftovers from that catch.

Fishlocker fish cakes looked amazing !!!

The wizard Jim does it again yet another couple of simple recipes few ingredients but amazing results

Thumbs Up John.... Del..

Master chef 🙌 John good lesson how fillet fish 🐟 obviously need good quality fish it's not easy 😉 😀 👌 😜 😄 👍 😉 😀 👌 😜

Terrestrial TV star now as well mate! 🤣 🤣 Saw ya a couple of days back!

Bleddy brilliant as always! Thank you, all of you!!! 👍👍👍

Nice video. Hope Jim's hand is ok. Looked like he picked up a hot pan 🔥

Jim should bring out a book with all the recipes

Well another great video John it’s a pity we can’t be there to eat it and enjoy as you do thanks again John till the next one take care

I am hungry!! Breakfast time here - and toast just isn't what I am craving! Ah well! Thanks John and Jim. As always an amazing, inspirational vlog! Thank you! Lots of love to Carol, Hannah, Elizabeth and James xxx

what a beautiful fish, and well handled

Ling Kofta!? That's the future that is! 🤤🤘

No Double Dipping 19:24 👍👍👍👍👍 Excellent. Love Spargos Kitchen. 10/10 I enjoy watching Jim cooking, and giving out idea's on how to cook and prepare food to make it even more delicious. The only comment I can make is for Jim to make more appearance's in your video's or start his own channel. As I have said before, keep em coming.

Yumie xx john xx like the way you cooked the fish xx 😘

Jim and John, every house should have one!! Delicious, not had Ling for a while. Can remember the fist time I had it at my cousins who had a restaurant, after a wreck trip, filleted and deep fried. Mmmmm. Top tips chefs👍

Loving the catch and cook videos. Jim knows his stuff, proper food!

Fantastic stuff John, cheers for the update on how to fillet these beautiful fish!

When I went shark fishing in falmouth, I caught aling it fed 12 Army peeps, I was one & I cooked it!!!!! Thanks to you and your family again. Cheers from Cyprus.

Hi John, I recently hopped over the tamar for a trip down your end and enjoyed a costal walk with the Mrs from Praa sands to Penzance. When we returned to Devon I watched a video of you diving/foraging where we were walking and was well impressed. Thank you for making these videos, they never get old. Tight lines.

This is great! Some new recipes from Jim and another filleting example on the fish that "really isn't easy to fillet" to quote you. Nice!

Nothing like ocean fishing, beautiful catch, and so tasty!

Best wishes to you and the family specially BiG Jim hope all is well. Good luck, keep up the good work. Peter.

Saw you on escape to the country John nice.

Thank you John, this was an incredibly good video - the best filleting job I have ever seen... Marcus Wareing would have been speechless! I had been given 2 whole lings: watched your video and had them filleted and in the freezer inside half an hour, and some bait for my lobster pot as well! I would have made a right hash of them without your video! (Looking forward to the new fishing season starting)

Thank you both again for the video take care everyone down there.

Looked stunning, as all dishes have done that Jim has prepared. Great and informative video as always 😉

I really enjoy these catch and cook videos. We obviously don't have ling in the Gulf of Mexico but it's always good to try new recipes for what I can catch or trap here.

This is why I am OK with keeping enough of the saltwater catch for the table. Superb !

Wasn't expecting this tonight nice one John 😃👍

You and Jim master class in fish filleting and fish cookery great video John 👍👍

Ling koftas, that's a first. Its great to try different ways of cooking food I suppose 👍

Fabulous lesson on filleting a ling john.some beautiful looking sections of meet there.great to see him doing hat he does best.i love watching Jim in the kitch as he comes up with so many mouth watering ways to cook up delicious looking meals.he should write a cook book.bet it would sell big time.this has been a wonderful video John .hi to all the family.see you soon on the next one.tite lines as always.

great looking fish im sure it was good too

Always love seeing another Jim video. My little nieces and their mum have covid so I'm stuck in quarantine for the rest of the week as a close contact, guess I've got plenty of time to go through all your old videos in the next 3 days! Thankfully two of them are asymptomatic and the other only has a mild fever

Brilliant!

I love making koftes, the possible combinations are infinite. 🍴

You never ever disappoint us . Keep up your hard work. Love to all family

Mmm nom mom nom couldn’t be better, Ling’s a very under rated fish.

I would love to try ling.

Looked absolutely delicious! I truly enjoy when you take us into Sir's kitchen. I so wish RU-vid had smellavision.

Always love the videos and mister spargo is an amazing chef he always makes me hungry

Looks amazing 👏

Wish i had a chief like yours. Looks great and probably taste awesome. Thank for sharing!

When your skinning, skin couple of inches in, push the point of your knife threw the skin, where it meets the meat, size of your finger, put your finger in the hole, finish skinning. Helps you holding, stopping slipping off the skin.... Or three inch in, two holes, two fingers.... Or if you do lots, drill half inch hole in your board, on a 45° approx, stops skin slipping off peg, faceing opposite way your skinning, bang plastic peg in, pin instead of your finger, both hands free. My favourite fish, ling. Love the videos, stay safe

I wish I could go to Spargo's kitchen! It looks amazing!

Just to say have a merry Christmas and a Happy New year to you and your family 👍

Loving the content as always John, hope you and the family are well mate 👌

Amazing 👍

What a great video, loved the recipes and very impresssive fish preparation, although in the pro kitchen, fish goes on a blue board, and green is for veggies( humour intended). Will wait for my next ling!

I just had an amazing time watching and listening.. Fillets are PERFECT! I can tell You and Jim are Pals :) I only wish i'll ever have a Pal like either one of Yous :D It looks ablosultely gorgeous!! Makes me hungry for fish. Today is Cod, unfortunatelly not fresh, caught by myself, but it'll have to do . Best wishes to all the family :) Carry on x

Thanks Again for The Interesting Video Top Marks Well Done Cheers Brad

Looks absolutely delicious

Great video I really enjoyed it ' now I'm hungry.

Excellent technical video

I'm watching this wile eating fish tacos 🌮 I flipin love it!!!! Great stuff mate really enjoyed this. Looking forward to your next video. All the beet to you and the family. 😊😁 tight lines 🎣🎣🎣

Hello James how are you man, love you from Iran o

Brilliant video 🙌🏻👍🏻

Little tip, if you cut the head off they are so much easier to fillet and won’t roll around. I used to have the same problem with Cobia and someone showed me the head trick, much better.

Thanks John

That's great, know I have a good idea of how to fillet it, I just need to catch one!!!

I saw you on the tele John

Brilliant 🤩

Looking better Jim'!!!!

John mate get some of that lovely looking ling smoked think you like it an Jim N rest of family too it’s good mate if done right 👍 all the best form a storm battered Sunderland cod fishing being grate tho best fish 11pb7 cod on cocktail Of black lug Squid and crab tipped off with mackerel on short pulls rigs

That looked lovely and simple that we could try that at home. When is Spargo Jim going to do he's cook book am so looking forward to that, should it happen.

Wish we had ling here in mid wales i have had lots in Cornwall and would smoke the belly meat .Its a very nice fish people are to fixed on Cod .Be nice to see a similar go with a Conger .On another note I'm in the proses of prepping a 16' Quayline with a 55hp Johnson to beach launch at my home beach Tywyn still got a bit to do yet on it I did the new VHF cause and test last week with a friend we both passed .I will start filming when we go out an stick it up on YT.

In the 60's we used to get from the Chippy a Cod steak a cut cross the fish, or sometimes a fillet which had the Skin on it both deliciaous, same with Haddock skin on

We love fish tocos, but, fish cakes on nan bread looks very inviting, will definitely try it.

that is right proper treatment of great filets.

Man you have the biggest Ling Cod over there, they are absolutely huge!

Everytime you do catch and cook I get HUNGRY cause he made it delicious 🤤 and tasty 🤤😋 . You have to do me a favor brother send me some of those federal express I will pay the C.O.D haha 😂 God bless you and your family

I once new a lad from Airy Hill who would say " here we are, out on the playground, looking for a good scrap " 💪 😆

First John what a nice fish and such a great demo on how to prepare it, next congrats to your father in law for his cooking skills does he have his own eating house as a business love the fact he grows most of his own veg best wishes to Hanna and James and all the rest of your family Manchester UK; hope you do the washing up for Jim why do you call him sligow hope I spelt that right

Nice catch

We love fish tocos, but, fish cakes on nan bread looks very inviting, will definitely try it. 😁

Thanks John, cracking video as always. What knife do you use, or any suggestions on a good one? Pop a link across or something would be appreciated.

👏👏👏 god! you made me hungry lol that look delicious and I bet it tasted like it too.😋

Those filets are smooth!

I bet that pan was still red hot Jim I saw you jump back I have done that many times lol,

ling looks pretty white in the fillet.. nicely done Mr Locker...

This looks fab but Jim’s teaspoons are way larger than mine 😂 🥄🥣🧑‍🍳