Відео

Takk! Brukte 20 omfar (32mm) her

Thanks for the tips! That's a great approach. I will try it out :) Herring is delicious smoked. We also use them a lot for bait here, but it's good stuff to eat too!

Hahaha yeah! I've been eating herring for dinner a lot. Today I had smoked herring with potatoes which was good

@@TortheFisherman 👍👍👍👍👍

I hope you like it! I got a filleting video in the works for herring too

@@TortheFisherman super, can't wait for new video pal ?

Hopefully I’ll have it ready next week!

I like your thinking!

@TortheFisherman i ran trapline trapline from 9 to 15 with my dad and grandpa ....snow shoes a .22 rifle pulling a sled, had my own skinning and gutting knives Then worked in a slaughterhouse from 15 to 28 as a knifeman......20 years in pest control now......been killing things for a living for 45 years...just turned 54 Fished my whole life and obviously good with a blade...I am a dungeon and dragon afficionado and even took real western sword and knife fighting at the Academy of Duello for 4 years Victorinox ,Dexter Russel and F-Dick commercial knives are my favorite

I'd love to hear how it is compared to the semi-flexible one

@@TortheFisherman It may be a while before I get a fish to try it on, but I'll report back.

@@TortheFisherman The flexible version arrived yesterday. It is stiff. It's the same part number as the semi-flexible. Both were ordered thru Amazon. The past order shows I ordered the semi-flex. Either way, they're both fairly stiff and though I haven't compared to my old Rapala, I think they're stiffer. The newer Rapala I have is several decades old, probably from the 90s. It was not as good as the one I had as a kid in the 1970. The old Rapala was sharp and very flexible. I could follow a fish's skeleton with ease.

@@hoobeydoobey1267 Thanks for the update! Wow, so they're selling the same knife as two different options? The rapala is super flexible! I can see why you like it a lot. For me it's a bit too flexible

@@TortheFisherman I like that flexibility for smaller fish. For larger fish I have different, larger knives. Where I fish we get everything from pan fish up to the large ocean species. I like a more flexible for trout and flounder. I like the bigger, stiffer ones for larger fish including rays. I don't see either knife on Victorinox's web page. Either they screwed up in boxing the knives or Amazon did. Neither came in a box, but a cardboard sheath. In looking at the latest one's sheath, it states in small print, that I didn't pay attention to, that it's a boning knife. So Amazon says their fillet knives, Vict says they're boning. I did not finding curved boning knives on Vict's site.

Hahaha

I'm glad you liked the video! I mostly just use an electric knife sharpener. I think the stiffer knifes tend to last a little longer than the soft ones in general. However, the KastKing one seems to last forever between sharpenings if you want to get one of the ones in the video

@@TortheFisherman Many thanks for your reply and I will have a look Happy New Year cheers

Norway 🇳🇴

@TortheFisherman i like norway. But no way to come across

I'm glad you liked it! I have recorded one more video when we were fishing in some bad weather. I'll upload that soon too

You can keep the bone in if you prefer :) Or use the fillets with bone for something else like soup

It tastes very fishy if you don't do the sake soak. If you bleed it properly and then soak it in sake it tastes really nice. A little bit of fishy taste, but mostly just creamy and nice

Agree! Monkfish and halibut are my favorite fish :)

Cheers :)

They're amazing! I eat two cheeks for dinner with potatoes and all the time. So good

Thanks for sharing. Someone else thought it could be kidneys which makes a lot of sense too I think

Thank you so much! :)

whatever it is, it sure is UGLY! lol

Both names are correct :)

Thank you for sharing! I'll check it out. I tried to make a Japanese hot pot with monkfish earlier this year, which was also very delicious

Thanks for sharing! I think you're correct too :)

They have tonnes of skin, but the two layers are the "primary" ones you need to watch out for as you fillet if that makes sense

Thank you for the nice words! Haha, yes, a great example of why you shouldn't judge a book by its cover

Really? That is super interesting. Is it a specific curry? I'd love to try to make it sometime

@TortheFisherman Google it and its on UA-cam

Omg 🤮🤮🤮🤮

Thank you! Best wishes from Norway

Shitty day

Hahaha

Awesome! That's a great price for the amount of meat you get out of it. Did the liver turn out well?