Gilthead Bream - CATCH AND COOK - Delicious and simple - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
Sue
I learned a little trick for cooking whole fish when we were doing up a mess of Char in the Arctic, one of the Met Techs showed us. Take about a 1/2 cup of cooked rice, toss it in a bowl with the stuffing ingredients you used. Even the lemon, a thick slice that you used I would cut each half in thirds, so I guess that's the thick slice divided into sixths. The rice has just the tiniest bit of 'gumminess' to it and holds all of the herbs and lemon together. I don't know if that would work in the scoreline, it's hard to judge on the video how deep the pocket is.
At the time, we were wrapping the whole fish in foil and cooking it on the BBQ behind the old military barracks. It's so easy to stuff the fish with the rice mixture, I've used it ever since.
I've never eaten Bream but it looks like a nice firm-textured fish with big bones. I'll have to ask Hubby to look for some the next time he goes shopping.
Thanks for sharing. I do love the foraging videos but equally enjoy the Mrs. [sorry, my hearing is bad and I haven't quite caught your name, I apologize] cooking segments as well. Especially when she does a cook-up on the beach. You make it look so easy!
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I learned a little trick for cooking whole fish when we were doing up a mess of Char in the Arctic, one of the Met Techs showed us. Take about a 1/2 cup of cooked rice, toss it in a bowl with the stuffing ingredients you used. Even the lemon, a thick slice that you used I would cut each half in thirds, so I guess that's the thick slice divided into sixths. The rice has just the tiniest bit of 'gumminess' to it and holds all of the herbs and lemon together. I don't know if that would work in the scoreline, it's hard to judge on the video how deep the pocket is.
At the time, we were wrapping the whole fish in foil and cooking it on the BBQ behind the old military barracks. It's so easy to stuff the fish with the rice mixture, I've used it ever since.
I've never eaten Bream but it looks like a nice firm-textured fish with big bones. I'll have to ask Hubby to look for some the next time he goes shopping.
Thanks for sharing. I do love the foraging videos but equally enjoy the Mrs. [sorry, my hearing is bad and I haven't quite caught your name, I apologize] cooking segments as well. Especially when she does a cook-up on the beach. You make it look so easy!
reply
grotevijver
Awesome: D Just had some fresh bream, what you also can do: cut into the skin 3x times in an angle of 45 degrees against the spine (so not parallel to the spine, on both sides. Rub in with dry rub (salt, pepper, thyme, rosemary. You can even put very thin slices of garlic in the cuts. Only then, rub in with oil (use your hands: D. Use 4 very thin sliced lemons in the belly, the fresh herbs (keep them whole so you can take them out, they're only to use for the taste/perfume, else you end up with uncooked, nasty rosemary/thyme bits) some kapers (and/or dille) and 3-4 slices of cold butter. On the alu foil: Make a bed of dried tomatoes, finely chopped fennel, lemon zest. Put fish on that bed, grate some bit more zest on top of the fish, pour some white wine and lemon juice in (no need for water, this is called -en papillotte, fold down the foil and put in oven. Once fish is ready, strain the veggies/moist, with that moist you can make a very nice butter sauce that goes well with the fish!
reply
Awesome: D Just had some fresh bream, what you also can do: cut into the skin 3x times in an angle of 45 degrees against the spine (so not parallel to the spine, on both sides. Rub in with dry rub (salt, pepper, thyme, rosemary. You can even put very thin slices of garlic in the cuts. Only then, rub in with oil (use your hands: D. Use 4 very thin sliced lemons in the belly, the fresh herbs (keep them whole so you can take them out, they're only to use for the taste/perfume, else you end up with uncooked, nasty rosemary/thyme bits) some kapers (and/or dille) and 3-4 slices of cold butter. On the alu foil: Make a bed of dried tomatoes, finely chopped fennel, lemon zest. Put fish on that bed, grate some bit more zest on top of the fish, pour some white wine and lemon juice in (no need for water, this is called -en papillotte, fold down the foil and put in oven. Once fish is ready, strain the veggies/moist, with that moist you can make a very nice butter sauce that goes well with the fish!
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DUYGU
Hello again John. During your previous video, I was thinking that this area. where you're
catching the Bream. looks like Heaven on Earth. Even if you don't catch any fish it's such a
beautiful & peaceful place to be. It seems to be one of those places that makes a person stop
& count their blessings. THANKS for sharing it all.
Also, PLEASE GIVE A BIG THANKS to your lovely wife; for her enjoyable cooking segment.
As I've commented before; I -LOVE- F. L. videos which feature Hannah preparing the fresh catch.
Her style of presentation is straight-forward & interesting. Cooking is a hobby of mine.
All the best. praying you & your loved-ones remain safe and healthy.
Ben
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Hello again John. During your previous video, I was thinking that this area. where you're
catching the Bream. looks like Heaven on Earth. Even if you don't catch any fish it's such a
beautiful & peaceful place to be. It seems to be one of those places that makes a person stop
& count their blessings. THANKS for sharing it all.
Also, PLEASE GIVE A BIG THANKS to your lovely wife; for her enjoyable cooking segment.
As I've commented before; I -LOVE- F. L. videos which feature Hannah preparing the fresh catch.
Her style of presentation is straight-forward & interesting. Cooking is a hobby of mine.
All the best. praying you & your loved-ones remain safe and healthy.
Ben
reply
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Your beautiful wife did almost everything right. However, I trust you (and she) will pay attention to two observations I have. Since I'm Greek and this is almost the most common fish in Greece. First, about the humidity, some like it not so juicy and making it on the open coals (bbq) makes it tastier. But it's a matter of preference. Second and very important, DO NOT add olive oil before cooking! Olive oil when hot gives a sour flavor to any material. We don't even put lemon before. We mix (1: 3) lemon and olive oil in a deep dish and pour it raw on the cooked fish. Sincerely wanting to help since I like your efforts.
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Your beautiful wife did almost everything right. However, I trust you (and she) will pay attention to two observations I have. Since I'm Greek and this is almost the most common fish in Greece. First, about the humidity, some like it not so juicy and making it on the open coals (bbq) makes it tastier. But it's a matter of preference. Second and very important, DO NOT add olive oil before cooking! Olive oil when hot gives a sour flavor to any material. We don't even put lemon before. We mix (1: 3) lemon and olive oil in a deep dish and pour it raw on the cooked fish. Sincerely wanting to help since I like your efforts.
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nebraska39
Hi, there loved the video, can't wait for the Bull Huss catch and cook. As a keen home cook not a pro and not wanting to critique anyone else's efforts, just a few things, seen Jamie Oliver do a similar thing with Bass, and he puts a few slits in the fish on the vertical i. e. Dorsal to belly rather than a long horizontal cut, also maybe a bit easier on a board rather than in the roasting tray and stuffs them with herbs and perhaps oil the fish before seasoning as you would probably brush all the salt off if you do it the other way round. Great to see you able to get out and do a bit, all the best from Wales.
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Hi, there loved the video, can't wait for the Bull Huss catch and cook. As a keen home cook not a pro and not wanting to critique anyone else's efforts, just a few things, seen Jamie Oliver do a similar thing with Bass, and he puts a few slits in the fish on the vertical i. e. Dorsal to belly rather than a long horizontal cut, also maybe a bit easier on a board rather than in the roasting tray and stuffs them with herbs and perhaps oil the fish before seasoning as you would probably brush all the salt off if you do it the other way round. Great to see you able to get out and do a bit, all the best from Wales.
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Jon
Your lass is a right good cook John. You may remember I told you that Haddock was my favourite eating fish. I have never tried Gilthead Bream, how does it compare? Me and my missus go to a local fish and chip restaurant called Whitby's as they try to cook food like they do in your hometown. I usually order deep fried skinless battered Haddock, but one day they gave me skin on instead. It was different, more flavour and more moist. I'm guessing the steamed Gilthead is very tender and moist and keeping the head on must add to the liquid stock. So how was it? Another brilliant video, thank you.
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Your lass is a right good cook John. You may remember I told you that Haddock was my favourite eating fish. I have never tried Gilthead Bream, how does it compare? Me and my missus go to a local fish and chip restaurant called Whitby's as they try to cook food like they do in your hometown. I usually order deep fried skinless battered Haddock, but one day they gave me skin on instead. It was different, more flavour and more moist. I'm guessing the steamed Gilthead is very tender and moist and keeping the head on must add to the liquid stock. So how was it? Another brilliant video, thank you.
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sporange70
Looks good.
As someone else suggested, I find it easier to scale before gutting and I prefer to take the gills out too.
Cuts in the flesh - go diagonally across the fish following the line of the back of the head for the angle. It makes it really easy to get into the fish and gives approximate portion sizes. You-ll probably find it cooks quicker too. I do mine in 20-30 minutes.
Another flavour to try - fennel stalk, ginger, lemon and soy sauce with a bit of butter too. The juice at the end can be used as is or reduced for a bit of extra flair.
reply
Looks good.
As someone else suggested, I find it easier to scale before gutting and I prefer to take the gills out too.
Cuts in the flesh - go diagonally across the fish following the line of the back of the head for the angle. It makes it really easy to get into the fish and gives approximate portion sizes. You-ll probably find it cooks quicker too. I do mine in 20-30 minutes.
Another flavour to try - fennel stalk, ginger, lemon and soy sauce with a bit of butter too. The juice at the end can be used as is or reduced for a bit of extra flair.
reply
Greg
Thanks for the informative video - always useful to see how you prepare the fish before cooking. John, one thing I always struggle with is how to quickly and humanely dispatch a dogfish. There are so many of them round this way, and 50% are gut-hooked. Any tips on the best way to do this? (I'm ok at skinning and cooking them, btw, thanks to some of your previous videos) Cheers, and keep up the good work!
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Thanks for the informative video - always useful to see how you prepare the fish before cooking. John, one thing I always struggle with is how to quickly and humanely dispatch a dogfish. There are so many of them round this way, and 50% are gut-hooked. Any tips on the best way to do this? (I'm ok at skinning and cooking them, btw, thanks to some of your previous videos) Cheers, and keep up the good work!
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Michael
Another great video! John, you are DA Man. as we say in the US. And you have such a lovely family. I love your wife's recipes and often try them myself. Quite different from here in Texas, but they are DAMN good! Your videos kept me sane during lock down. I am now starting to get out and have recently visited my 20 acre ranch in central/east Texas. God I love the outdoors!
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Another great video! John, you are DA Man. as we say in the US. And you have such a lovely family. I love your wife's recipes and often try them myself. Quite different from here in Texas, but they are DAMN good! Your videos kept me sane during lock down. I am now starting to get out and have recently visited my 20 acre ranch in central/east Texas. God I love the outdoors!
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Robby
You have always shown you are a gentleman an now I see your wife a lady. I have always got on with the brits as my family came here in 1846. And south Australia where I was born has strong english heritage. I now live in victoria. Not happy! But all my friends are from where I started. Love your fishing and other peoples beach foraging in England. Robby
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You have always shown you are a gentleman an now I see your wife a lady. I have always got on with the brits as my family came here in 1846. And south Australia where I was born has strong english heritage. I now live in victoria. Not happy! But all my friends are from where I started. Love your fishing and other peoples beach foraging in England. Robby
reply
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