How To: Fillet and Skin a Flathead | PAUL BREHENY | The Hook and The Cook
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- Опубліковано 26 вер 2024
- How To Fillet and Skin a Flathead, / thehookandthecook Please subscribe to our channel.
Paul Breheny show his method on How To Fillet and Skin a Flathead, Flathead are regarded by many as a top table fish used for many dishes and also make great fish and chip meal.
How to Fillet and Skin Flathead is very simple so follow Pauls method for great Fillets ready to cook.
Hope you enjoy this video and learn a few tips & tricks along the way. Please share it with your friend and subscribe to The Hook and The Cook You tube channel for the latest videos on Fishing & Cooking. Thanks Regards Scotty & Paul.
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Thanks champ,, mine came back live in the kitchen sink 😂so I put it down quick-smart ,,, RIP fishy🥀
Love you brother, I have a cullinary level 2 practical test and this video helped
Cool thank you 🙏 it’s all worth it when I get feed back like that 👍👍
Great video. I do find that if you leave the 2nd fin on the side on, 1 - you get a little extra meat, and 2 - you can use the fin as a "handle" and pull the skin from the flesh so much easier. Don't even need to scale it.
Spot on but many don`t like the bones to deal with I guess, once bones are removed from rib area you have a boneless fillet, I like your idea on using the fin to hold onto will give this a try, Thanks.
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The skin tastes bloody great
Yes Salty Dog889 but its needs to be scaled first with Flathead and then deep fried the best. Thanks for tuning in you fishing soon and will be the species you are targeting next.
Regards Scotty & Paul
Yea, I remember the days of having my nails cut short and skinning horse mackerel (Aji).
What I can say is do a flicking motion with the finger/thumb you are peeling the skin with, and be patient with the peeling, because being slow is better than having the skin break on you. Proficiency comes with practice, I only got good enough to do things fast after a month in the kitchen.
Yes practice makes perfect, Thanks for tuning in please subscribe to our channel and share with all your friends.
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You’re awesome sir!!!!
Thanks 🙏
if you cut in between the two wings on its side you can use part of the wing to pull the skin off much easier
Yes seen this done quite good thanks Please subscribe to our channel and share our clips ua-cam.com/users/TheHookandTheCook Thanks.
Regards Scotty & Paul
If start from the tail the bones will come out with the skin and it’s a lot easier and quicker
+Shane Short thanks Shane will give it a go always up to learn something new 👍
Thanks for your comment.
Regards
Scotty and Paul 👍
Now all I need is a flathead.....
+acalarmarrrr Good luck in catching that Flathead, Thanks for tuning in, glad you are enjoying our clips every Friday.
Regards Scotty & Paul
Flathead Is my favourite fish, Thanks for the vid. I can here the English accent in you voice. I live in australia but was born in Hammersmith London. How about you?
From the north of England mate stoked you enjoyed the Vid
I always enjoy your vids mate. Cheers and keep em comin.
What about the bones
+Hazardbone I take them out in this clip ua-cam.com/video/jqoLXtejR7I/v-deo.html
Thanks for you comment 👍👍
DINT should read DID
I always leave the skin on when I fry them up??? I love the crunch??
Kay Sutton yes spot on but you need to scale them I guess thats why some like them skinned, thanks for tuning in, are you a keen cook and do you like fishing, lots on our channel and remember new clips loaded every Friday, Thanks.
Regards Scotty & Paul
ua-cam.com/video/jqoLXtejR7I/v-deo.html
Kay Sutton me too, i always eat skin on flatties and bream etc so nice
All good except you didn’t even address the bones left in the fillet.
Nice vid. What about those pin bones that you cut through?
+ezyroller Yes the top section will have a few bones, thanks for your feed back.
Regards Scotty & Paul.
ezyroller ua-cam.com/video/jqoLXtejR7I/v-deo.html
There's still bones in that!
Correct here’s a clip I did on the water where I debone the fillet cheers. Click link below nice tasty dish as well
ua-cam.com/video/jqoLXtejR7I/v-deo.html
What about the bones?
And thats how its done if u dont go fishing 😁
Grant have you tried this method out mate, works well.
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Regards Scotty & Paul
Hi, can u know ur big Japanese knife brand? Thx
Can I*
Ryan thanks for the feed back mate glad you are enjoying our channel Please subscribe and share our clips to help us film more for all to enjoy ua-cam.com/users/TheHookandTheCook Thanks mate.
Regards Scotty & Paul
Thanks mate ua-cam.com/users/TheHookandTheCook share with all your mates and subscribe to keep up to date with The Hook and The Cook, news clips every Friday.
Regards Scotty & Paul
Ryan Wang it's from iron chef knives. Here's the link www.ironchefknives.com.au/ ask for Frank tell him we sent you he will look after you 👍
thx
Still full of choking bones
Yes that’s right I said fillet and skin.
Here’s a clip where I catch cook skin fillet and debone. Hope this helps thanks for your comment.
ua-cam.com/video/jqoLXtejR7I/v-deo.html
You never ever see the fish being scaled and now your taking the bloody skin off and losing flavours,doh......
Dale Miller here you go Dale enjoy thanks for your comments ua-cam.com/video/jqoLXtejR7I/v-deo.html
This is the wrong/slow way of filliting a flattie.
We all have our methods I guess the end result is what counts, thanks for tuning in.
Regards Scotty & Paul