Cod, Pollack and Ling - Fish and Chips - Catch and Cook - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
diane
Great video! Good to see how many are following your fishing adventures. Thanks for the tips on cleaning and filleting fish. We have marvelous fresh water trout in New Hampshire. I only have to gut them. Left the heads on and grill or bake, stuffed with butter, garlic and herbs. My favorite meal in Bradford, was the good fish & chips shop, across from my flat, including the mushy peas and vinegar. Yes I would deep fry outside as well: -)
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Great video! Good to see how many are following your fishing adventures. Thanks for the tips on cleaning and filleting fish. We have marvelous fresh water trout in New Hampshire. I only have to gut them. Left the heads on and grill or bake, stuffed with butter, garlic and herbs. My favorite meal in Bradford, was the good fish & chips shop, across from my flat, including the mushy peas and vinegar. Yes I would deep fry outside as well: -)
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MrAcuta73
Going to have to try your method of removing rib bones. I usually just cut through them and then remove them from the fillet, but I'm kinda trash at it and seem to always cut too deep for some reason.
If you ever have a chance to, try a Japanese Deba knife for filleting. It is COMPLETELY different from using a Western fillet knife/long boning knife, but extremely effective. I like Deba better, but your mileage may vary.
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Going to have to try your method of removing rib bones. I usually just cut through them and then remove them from the fillet, but I'm kinda trash at it and seem to always cut too deep for some reason.
If you ever have a chance to, try a Japanese Deba knife for filleting. It is COMPLETELY different from using a Western fillet knife/long boning knife, but extremely effective. I like Deba better, but your mileage may vary.
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Tony
Another fantastic video, I really love Jim's cooking he explains everything so well, thanks Jim. I know that I've said this before but even if we can't catch our own fish we all can cook it. The filleting part was excellent, buying a whole fish is much cheaper so it's a skill worth learning. Just one comment I know that you want the cod heads for your crab pots but there's still a lot of meat on them that makes good eating.
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Another fantastic video, I really love Jim's cooking he explains everything so well, thanks Jim. I know that I've said this before but even if we can't catch our own fish we all can cook it. The filleting part was excellent, buying a whole fish is much cheaper so it's a skill worth learning. Just one comment I know that you want the cod heads for your crab pots but there's still a lot of meat on them that makes good eating.
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Lulu
Absolutely brilliant! You might be interested to know I was a work experience co-ordinater and I used to place youngsters on Grimsby Docks. What a fascinating industry from the Icers to the Packers. The fillters use two 8- knifes at the same time to fillet mainly haddock and it is quite something to watch. You did a great job explaining it and it looks so tasty! Top vlog!
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Absolutely brilliant! You might be interested to know I was a work experience co-ordinater and I used to place youngsters on Grimsby Docks. What a fascinating industry from the Icers to the Packers. The fillters use two 8- knifes at the same time to fillet mainly haddock and it is quite something to watch. You did a great job explaining it and it looks so tasty! Top vlog!
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SnakeGod
Hi John, I have been watching many of your videos. They are lovely and inspire me to go fishing myself. I also like to bring fish to the dining table as well. Jim is an inspiration in the kitchen, what an amazing chef! I was wondering, is Jim a family member of yours, or just a really good friend? How did you come to meet one another? Best regards Fred, from Denmark --
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Hi John, I have been watching many of your videos. They are lovely and inspire me to go fishing myself. I also like to bring fish to the dining table as well. Jim is an inspiration in the kitchen, what an amazing chef! I was wondering, is Jim a family member of yours, or just a really good friend? How did you come to meet one another? Best regards Fred, from Denmark --
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chris
No better meal than totally fresh fish 'n chips! Lush.
I've cooked hundreds of fish 'n chip meals for the pub. May I suggest that for the non beer batter, that you utilise self raising, as there's no raising agent in the mix. It'll give you a beautifully light batter.
And as you've shown, tartare sauce is so simple to make and so superior to what you can buy. -
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No better meal than totally fresh fish 'n chips! Lush.
I've cooked hundreds of fish 'n chip meals for the pub. May I suggest that for the non beer batter, that you utilise self raising, as there's no raising agent in the mix. It'll give you a beautifully light batter.
And as you've shown, tartare sauce is so simple to make and so superior to what you can buy. -
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Mullet
A little sloppy out there. I took my boat to Palm Beach over the holiday and it was about as rough as that. I lost a sailfish but I did get a really weird wrasse called a pudding wife wrasse. I thought about the ones you get over there and this thing was beautiful. I get tautog and cunner in New Jersey but that fish was crazy looking with its colors
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A little sloppy out there. I took my boat to Palm Beach over the holiday and it was about as rough as that. I lost a sailfish but I did get a really weird wrasse called a pudding wife wrasse. I thought about the ones you get over there and this thing was beautiful. I get tautog and cunner in New Jersey but that fish was crazy looking with its colors
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Hunting
Looks very good again, here we put also some shallot in the tartare sauce and cut everything very fine, so the taste will be more intense, and for fish in batter I always prefer to use a frying pot without the heat elements in the pot, just put it on the gas stove and than the fish can not stick on the elements as they always do by me!
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Looks very good again, here we put also some shallot in the tartare sauce and cut everything very fine, so the taste will be more intense, and for fish in batter I always prefer to use a frying pot without the heat elements in the pot, just put it on the gas stove and than the fish can not stick on the elements as they always do by me!
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Kittie
I just saw the article about your son. I am so happy for you and your beautiful family, only God knows why bad things happen to good people but He brought you and your family through, -the most strongly endorsed explanations for coincidences were God and fate-, I wish nothing but the best for you and your beautiful family!
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I just saw the article about your son. I am so happy for you and your beautiful family, only God knows why bad things happen to good people but He brought you and your family through, -the most strongly endorsed explanations for coincidences were God and fate-, I wish nothing but the best for you and your beautiful family!
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Jim
Thank you John for your informative video. Can you tell any taste or texture difference between cod and pollack? Pollack gets kind of a bad rap in the US. The meat of the cod is pretty impressive, it-s so white and flaky. I can see why that is easier to market. It-s a shame that the US has overfished Atlantic cod so severely-
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Thank you John for your informative video. Can you tell any taste or texture difference between cod and pollack? Pollack gets kind of a bad rap in the US. The meat of the cod is pretty impressive, it-s so white and flaky. I can see why that is easier to market. It-s a shame that the US has overfished Atlantic cod so severely-
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