Sea Bass Catch, Clean and Cook - Fresh Line Caught Bass - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
Colin
Just gonna taste this. 13: 26. (Say Spargo's kitchen, Taste's it, then throws the spoon into the sink. ------
There is nothing worse than watching some of these so called -cooks/chefs-, Taste something and then use the same utensil to carry on mixing the ingredients, Just makes me cringe every time I see it and it is my biggest bugbear. -
So 10/10 that man for showing how it should be done. -
Enjoying watching your video's and watching the fish being cooked was really good as well, as I go past many fish counters, look at the fish and not having a clue how to cook them so I just walk on. -
So watching this gives me some inspiration. -
Also just noticed your link above, to a playlist, so I will be paying that a visit. -
Great video's as usual. - - -
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Just gonna taste this. 13: 26. (Say Spargo's kitchen, Taste's it, then throws the spoon into the sink. ------
There is nothing worse than watching some of these so called -cooks/chefs-, Taste something and then use the same utensil to carry on mixing the ingredients, Just makes me cringe every time I see it and it is my biggest bugbear. -
So 10/10 that man for showing how it should be done. -
Enjoying watching your video's and watching the fish being cooked was really good as well, as I go past many fish counters, look at the fish and not having a clue how to cook them so I just walk on. -
So watching this gives me some inspiration. -
Also just noticed your link above, to a playlist, so I will be paying that a visit. -
Great video's as usual. - - -
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Jarry
Best way to cook sea bass:
Open the belly just enough to take off the most amount of guts you can, clean the fish without removing the scales and the tail (thats the most important, then cover the fish with thick salt leaving the tail out of the salt chest (you can wet the salt a bit to help), cook it in the oven for 20-40 minutes depending on the size of the bass. To check if its done pull the tail, if it comes lose, the fish is ready, if it holds needs more time. When the fish is ready remove the salt chest by marking the silouette of the fish and enjoy
reply
Best way to cook sea bass:
Open the belly just enough to take off the most amount of guts you can, clean the fish without removing the scales and the tail (thats the most important, then cover the fish with thick salt leaving the tail out of the salt chest (you can wet the salt a bit to help), cook it in the oven for 20-40 minutes depending on the size of the bass. To check if its done pull the tail, if it comes lose, the fish is ready, if it holds needs more time. When the fish is ready remove the salt chest by marking the silouette of the fish and enjoy
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seaninmanchester
That was a brilliant video John. Jim is such a great chef to watch. I wish he had his own BBC cooking show. He's actually getting better and better each time you film him. You also filmed him perfectly so I could follow his cooking tips easily. Look forward to the next one. That sea bass looked delicious to me, so the John Dorian must have been something else. Could you explain the difference in flavor between the two fish and why one tasted better then the other. Kind regards, Sean.
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That was a brilliant video John. Jim is such a great chef to watch. I wish he had his own BBC cooking show. He's actually getting better and better each time you film him. You also filmed him perfectly so I could follow his cooking tips easily. Look forward to the next one. That sea bass looked delicious to me, so the John Dorian must have been something else. Could you explain the difference in flavor between the two fish and why one tasted better then the other. Kind regards, Sean.
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Trampster
Hahaha! I KNEW from that look in your eyes when you boated that Bass (and I said in the comments for the last video) -that could be heading for Spargo's kitchen-! Great upload thanks John & Jim - the Bass, spuds & beans all looked superb. Nice to see Jim up to his usual -capers-! Useful tip about the coarse sea salt with the Garlic cloves too. Love Garlic - hate peeling the cloves! Regards to you and yours John - stay safe & well. --
PS: You'll have to update Jim - It's just -Bass-! --
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Hahaha! I KNEW from that look in your eyes when you boated that Bass (and I said in the comments for the last video) -that could be heading for Spargo's kitchen-! Great upload thanks John & Jim - the Bass, spuds & beans all looked superb. Nice to see Jim up to his usual -capers-! Useful tip about the coarse sea salt with the Garlic cloves too. Love Garlic - hate peeling the cloves! Regards to you and yours John - stay safe & well. --
PS: You'll have to update Jim - It's just -Bass-! --
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Blaz
The fish was overcooked and milky, it's clearly visible. Trimming fish's fins prior to baking/grilling it whole only makes it harder for you to remove what remains of their spikes after it's cooked. I also noticed the fish was sticking to the pan, you can avoid that by putting baking paper underneath. You should bake it for around 40 minutes, and it should spend 1st 20 covered with tin foil. You still get a like for all the positive vibe: D
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The fish was overcooked and milky, it's clearly visible. Trimming fish's fins prior to baking/grilling it whole only makes it harder for you to remove what remains of their spikes after it's cooked. I also noticed the fish was sticking to the pan, you can avoid that by putting baking paper underneath. You should bake it for around 40 minutes, and it should spend 1st 20 covered with tin foil. You still get a like for all the positive vibe: D
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norman
john i live in wigan which is in the north west of the uk is there anywhere on the north west coastline where that i can go foraging for lobsters clams crabs and mussels any information from you would be much appreciated thank you i don't want to go to that death trap morecambe bay where all those chinese cockle pickers died thats for sure
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john i live in wigan which is in the north west of the uk is there anywhere on the north west coastline where that i can go foraging for lobsters clams crabs and mussels any information from you would be much appreciated thank you i don't want to go to that death trap morecambe bay where all those chinese cockle pickers died thats for sure
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Daniel
I have always enjoyed watching you and James and your wife, I think adding your father in law as the wonderful chef he is was a nice touch. He is so passionate about his cooking and about you all it adds a completeness to your vids. I don-t think he should always be on them, I like how you sprinkle him in as you do. Awesome job John
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I have always enjoyed watching you and James and your wife, I think adding your father in law as the wonderful chef he is was a nice touch. He is so passionate about his cooking and about you all it adds a completeness to your vids. I don-t think he should always be on them, I like how you sprinkle him in as you do. Awesome job John
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Spooky
Oh. those puns at the end of the vids were so bad but they did not detract from the content. Priceless and oh, so valuable to those wanting to increase the value and to quality of their diets. I pray, that one day I can get a harvester and and a chef of the quality that you display on your vids John.
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Oh. those puns at the end of the vids were so bad but they did not detract from the content. Priceless and oh, so valuable to those wanting to increase the value and to quality of their diets. I pray, that one day I can get a harvester and and a chef of the quality that you display on your vids John.
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Valerie
You and your family are indeed my favorite folks in You Tube.
I am in love with Jim-. he is my kind of chef:
Knowledgeable, very efficient (the key to keeping a kitchen tidy while cooking is to clean up as you go along.
And Jim is a gentle soul.
You are the beautiful people-
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You and your family are indeed my favorite folks in You Tube.
I am in love with Jim-. he is my kind of chef:
Knowledgeable, very efficient (the key to keeping a kitchen tidy while cooking is to clean up as you go along.
And Jim is a gentle soul.
You are the beautiful people-
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Hadrian
A tip for Lobster bait. Always leave the bait in salt. Lobster likes salted fish, Crab doesnt. But if crab goes in the pot first, then Lobster wont go in the pot. Personally. As for cooking the fish. As my mum said. If ya dont like it, keep ya mouth shut! So i did!
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A tip for Lobster bait. Always leave the bait in salt. Lobster likes salted fish, Crab doesnt. But if crab goes in the pot first, then Lobster wont go in the pot. Personally. As for cooking the fish. As my mum said. If ya dont like it, keep ya mouth shut! So i did!
reply
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