Ling Catch and Cook - How to Fillet Ling - Ling Kofta and Ling Korma - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
Tony
Jim's latest masterpiece looks fantastic, the only thing that I'd change is I wouldn't add any salt, each to his own though. Looking forward to trying those sauces. I remember once that you added a link to all Jim's videos in one place, maybe you could include it in his future videos. You definitely seem to get a lot of good solid meat from a ling don't you? When I skin fish I personally find it easier with the skin uppermost, obviously you don't. Say thanks to Jim.
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Jim's latest masterpiece looks fantastic, the only thing that I'd change is I wouldn't add any salt, each to his own though. Looking forward to trying those sauces. I remember once that you added a link to all Jim's videos in one place, maybe you could include it in his future videos. You definitely seem to get a lot of good solid meat from a ling don't you? When I skin fish I personally find it easier with the skin uppermost, obviously you don't. Say thanks to Jim.
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Michael
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.
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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.
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Trampster
Another fantastic catch & cook thanks John & Jim! Great info about filleting a big Ling, nice bit of filleting - curious to know, if that was a 20Lb fish, how much edible meat came off it? Jim's Ling Pattys and the Ling in breadcrumb & spices looked delicious, but not keen on anything creamy like Yoghurt, detest Coconut, and don't like Mint in food - everyone to their own! Regards to all - stay safe & well! --
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Another fantastic catch & cook thanks John & Jim! Great info about filleting a big Ling, nice bit of filleting - curious to know, if that was a 20Lb fish, how much edible meat came off it? Jim's Ling Pattys and the Ling in breadcrumb & spices looked delicious, but not keen on anything creamy like Yoghurt, detest Coconut, and don't like Mint in food - everyone to their own! Regards to all - stay safe & well! --
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diane
John, thanks for directing me to this episode. Is Ling a bottom dweller? I see it is compared to Cod. Not as flaky as Cod, but nice white flesh. I'm assuming the taste is similar? Great chef at work in that lovely kitchen! I also bought a set of those frying pans and like them. Light weight and non stick. My cast iron fry pans get heavier with each passing year! Keep the recipes coming! - Diane
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John, thanks for directing me to this episode. Is Ling a bottom dweller? I see it is compared to Cod. Not as flaky as Cod, but nice white flesh. I'm assuming the taste is similar? Great chef at work in that lovely kitchen! I also bought a set of those frying pans and like them. Light weight and non stick. My cast iron fry pans get heavier with each passing year! Keep the recipes coming! - Diane
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Jan
Nice ling, is that the second one which you caught? I remember last week you got a big one near the underwater wreck. Anyway, a fish you can feed a big family with, or like you said freeze for second and third meals. Thanks for the filleting portion. And lastly the wonderful chef at preparing the meal. Be sure to give the chef a portion of the fish as a gift for his work in making the video.
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Nice ling, is that the second one which you caught? I remember last week you got a big one near the underwater wreck. Anyway, a fish you can feed a big family with, or like you said freeze for second and third meals. Thanks for the filleting portion. And lastly the wonderful chef at preparing the meal. Be sure to give the chef a portion of the fish as a gift for his work in making the video.
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David
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)
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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)
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Mateusz
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
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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
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Kane
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.
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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.
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fishing
Next time you're with Mr Spargo, could you ask him a question for me? I'm curious as to why he uses sunflower oil over extra virgin olive oil? I use extra virgin olive oil in most of my recipes unless it's an Asian dish. I use sesame seed oil for those.
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Next time you're with Mr Spargo, could you ask him a question for me? I'm curious as to why he uses sunflower oil over extra virgin olive oil? I use extra virgin olive oil in most of my recipes unless it's an Asian dish. I use sesame seed oil for those.
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James
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-
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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-
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