How to Fillet Ling - Ling Catch, Clean and Cook - Fish Curry - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
The
Awesome dish - it looked sooo good- you know, I found that many people that say they don-t like fish because it-s so fishy. They have been served or made fish that is a bit old. But people must consider that a fish that are more oily will taste a lot more fishy. And the fish oil are good for us- excellent video mate, take care and have a good one-
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Awesome dish - it looked sooo good- you know, I found that many people that say they don-t like fish because it-s so fishy. They have been served or made fish that is a bit old. But people must consider that a fish that are more oily will taste a lot more fishy. And the fish oil are good for us- excellent video mate, take care and have a good one-
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Erik
Just bought one of these at the local market. Never had ling, so let's give it a shot. Knife at the ready, feeling optimistic, expectations well. whatever. So, here goes nothing. ---
First post ever on your videos by the way but I have been watching them for a long time. Amazing content. Greetings from the other side of the North Sea.
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Just bought one of these at the local market. Never had ling, so let's give it a shot. Knife at the ready, feeling optimistic, expectations well. whatever. So, here goes nothing. ---
First post ever on your videos by the way but I have been watching them for a long time. Amazing content. Greetings from the other side of the North Sea.
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Alexander
High fish locker team sorry I haven-t kept up to date with your video-s but been busy at work and house renovations just slowly getting up to speed on what you guys have been up to we are currently still in lockdown up here but hopefully will get out fishing for the first time in about six months soon take care and stay safe
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High fish locker team sorry I haven-t kept up to date with your video-s but been busy at work and house renovations just slowly getting up to speed on what you guys have been up to we are currently still in lockdown up here but hopefully will get out fishing for the first time in about six months soon take care and stay safe
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bob
well that looked yummy. well done to the chef. the filleting looked similar to doing a pike which are hard to fillet because of the Y bones. but you did a great job john. will have to try ling now. yeah. thanks and stay safe family. hope this lockdown can end soon. missing family is hard. regards to the missing chef spargo. cheers
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well that looked yummy. well done to the chef. the filleting looked similar to doing a pike which are hard to fillet because of the Y bones. but you did a great job john. will have to try ling now. yeah. thanks and stay safe family. hope this lockdown can end soon. missing family is hard. regards to the missing chef spargo. cheers
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Patch
On the subject of how much chilli to use, when I cooked for the whole family (youngest only 3) I would put a couple of whole chilli's in, as long as they were unpunctured and still had the stem on the heat was contained untill the little ones had been served then others could have chilli added to taste
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On the subject of how much chilli to use, when I cooked for the whole family (youngest only 3) I would put a couple of whole chilli's in, as long as they were unpunctured and still had the stem on the heat was contained untill the little ones had been served then others could have chilli added to taste
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Tim
Quite a production filleting one of those -big boys-. Looks like you end up with a good amount of meat though. Seeing those worms are a bit of a turn off but at least they were pretty visible and extractatble. I would rather extract them than freeze them but that's just me! - LOL -GOOD JOB JOHN! -
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Quite a production filleting one of those -big boys-. Looks like you end up with a good amount of meat though. Seeing those worms are a bit of a turn off but at least they were pretty visible and extractatble. I would rather extract them than freeze them but that's just me! - LOL -GOOD JOB JOHN! -
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Waseem
Just an advice. if you cut two chopped onions, fried them up to light brown colour and mix all your after marinating mixture to it simmer it on medium heat for 20 minutes without fish and then 30 minutes in the oven with fish chunks. try this with rice and let us know. -
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Just an advice. if you cut two chopped onions, fried them up to light brown colour and mix all your after marinating mixture to it simmer it on medium heat for 20 minutes without fish and then 30 minutes in the oven with fish chunks. try this with rice and let us know. -
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David
Nice one john loved the filleting you make it look so easy. hannah in the kitchen it looked awesome and I bet the smell was awesome haven't seen much kitchen recipes for a while hopefully when the weather and spring arrive we can see more keep safe tight lines
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Nice one john loved the filleting you make it look so easy. hannah in the kitchen it looked awesome and I bet the smell was awesome haven't seen much kitchen recipes for a while hopefully when the weather and spring arrive we can see more keep safe tight lines
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Dave
Hi John, you guys are amazing! Well presented videos, must be a veteran! Fantastic learning. I have just retired, so looking to find a way forward. Boat buying next year, and your video's are truly valuable. Thanks you guys. Stay safe
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Hi John, you guys are amazing! Well presented videos, must be a veteran! Fantastic learning. I have just retired, so looking to find a way forward. Boat buying next year, and your video's are truly valuable. Thanks you guys. Stay safe
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James
Masterclass from the dynamic duo! I-m starving. When I used to do a lot of wreck fishing, I always buried the carcasses in the garden, great compost! Fresh Ling is gorgeous. Great recipe Hannah! Rick Stein, whose he! --
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Masterclass from the dynamic duo! I-m starving. When I used to do a lot of wreck fishing, I always buried the carcasses in the garden, great compost! Fresh Ling is gorgeous. Great recipe Hannah! Rick Stein, whose he! --
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