that was some slick filleting. you made that knife glide thru that fish. nice tip for gurnard, will have to try that way. that knife looks incredibly sharp
Caught one of these fish yesterday and I am going to give it a try.I have always been told that they are garbage.But as a fish lover I am going to try it.
Hi Eric, Gurnard are a very popular eating fish, we call them gold fish because of the price in the shops, these are very good and your lucky if your catching these. Use egg, then bread crumbs and fry them with enough oil to cover bottom of pan, turn when crumbs are golden, do the same on the other side, let me know what you think.
Dean Grooby Hey....tried this fish,it was fantastic!!!!!!!! A bit of beaten egg,some flour and corn meal seasoned with salt,pepper,thyme,garlic powder........pan fried in olive oil just enough to coat fish when put into pan.Hoping to catch a few more in 2 days when I go fishing again.Thanks for the info.It has been well worth it.
I would like to get your feed back on other species we may share in New Zealand that you would like to see, I would also appreciate your likes and comments.
great tutorial. i always thought u had to fillet the gurnard by cutting off the dorsal and anual fin, snapping the spine and skinning the whole fish but this makes thing easy.
I couldn't get the hang of how you de-boned the fillet until I realized you place the fillet tail end away from you and place the knife near the middle of the back.
Nowadays I use a commercial sharpening machine, these have been around for a long time and provide a more accurate edge. With having my own knife brand I'm constantly sharpening, as you can appreciate, by hand is neither as accurate or as fast. There are to many variations on the internet on how to sharpen and makes it difficult to learn the best way, personally I wish I had one of these machines sooner, it takes all the guess work and saves on RSI injuries while learning. The offer still stands if your would like your knives sharpened at no charge.
First time i've actually seen someone fillet gurnard this way, was always taught to cut through the spine by the back of the head, then cut done keep as close to the fins as possible and cut down only removing the spines, cut the tail off as far down as possible then pull the head down, stick your finger underneath the spine and pull.
We have a plethora of gurnard (we call the sea robins) here in New England, USA (primarily Long Island Sound) and I've often felt that they consume the same as our Maine lobster and black-fish (tautog) and should be as tasty, or close to it. I've heard it's a close flavor to monk-fish, and in France, it shows up in the bouillabaisse. I've enjoyed this video; you have taught me well that a sharp knife is your best friend, and the "roll-technique is your trusted move. I'm not sure whether I should make fish & chips or blacken it with Cajun/Creole seasoning, as they do in New Orleans, Louisiana . What is the most favorite recipe in NZ?
Thanks for your contact, I personally just dip or roll the fillets in egg then bread crumb and cook in a fry pan with enough oil to cover the pan, less oil will dry out the fish and burn the crumbs, turn over when crumbs go golden. This is a very popular fish in NZ, keep it simple if you want to taste the fish. You are lucky if you can catch these, there a beautiful fish.
If you go to www.knifetechnz.co.nz you will see my range of filleting knives, I also personally sharpen these before they go out the door. I also have a sharpener that I developed that will help you sharpen like a pro.
Thank you to all our international viewers watching our video's and welcome, if you have any photo's or video's you would like to share, I will be upgrading my website soon and would love some of your species that you have captured on video or camera, you can email dean@knifetechnz.co.nz
I figure by eating these we're helping other species these guys must vacumn up. I often get one every other cast on a white bucktail, trick is to bend the barb flat so you can un hook them easier
thanks for the great vid, I will aim the ones I release down your way. Long Island sound has mostly all Sea Robins, oh sure there are other fish here but these guys are always around and good for a fight as well.
Thanks but they might not make New Zealand, I live in an area where the fishing isn't so good unless you travel an hour out of town, even these Gurnard isn't some we catch, enjoy them as they are a great eating fish
Hi Chanho, this is our own brand filleting knife, if you go to our website you will find them there, I also personally sharpen all our knives before sending out, the VSharpener I designed helps maintain the edge, so a good combo. www.knifetechnz.co.nz
Good to have your opinion Joe, but we don’t share the same views. I suggest if you get the opportunity, to go have a look at a commercial processing site.
Always keen to see new ways, send me your video. Regarding getting guts on this, not bothered, I eat pork belly and smoke my own salmon fillets, the belly is the best, which has had guts on it, don't be to bothered by it, especially if you cook your fish.
Will be great to see your young fella have a go, let me know when the video is up. Lucky him if he gets a chance to go fishing for it to. Filleted, skinned and boned in 10 seconds with no waste, impressive.
Hi Jamile, not better just personal preference, filleting, skinning and boning lends itself to a medium flex but personal, as a commercial filleter medium to firmish was mine.
Oliver nice to get someone from your side of the world, funnily enough we seem to have quite a few of your country man in Christchurch NZ helping out with the repairs, if you send me a delivery address I'll send the full DVD to you, there maybe some other species we share. Thanks for the comments I appreciate you taking the time to write.
To anyone interested in our DVD or products just go to Knifetechnz.co.nz for a look, I also unofficially sharpen knives if you need any work done, I'm still working behind the scenes to get a decent website going with all my new products including a new patented sharpener coming soon, I only have limited stock available for now.
Best sea robin fillet video I have viewed. No one else showed such a clean and simple removal of the rib bones and gut lining.
Thanks John, your kind comments are much appreciated
The most expert and informative video on how to fillet a gurnard on UA-cam. Well done.
Thank you, your kind comments are much appreciated
Hundreds of them out there but this is the one. No bull**** background or equipment. Only a clear explanation of how to!
Thanks Stella, your kind comments are appreciated
I caught my first gurnard today, and threw it back, I’ll keep the next one ,
Thank you 🙏🏾
I struggled so much removing the bones. Thanx for this. Will try next time i get this fish
That was helpful. I normally bone out differently but I think your method is faster and cleaner so will give it a crack.
that was some slick filleting. you made that knife glide thru that fish. nice tip for gurnard, will have to try that way. that knife looks incredibly sharp
Excellent vid by a man who knows his craft.
Thanks Rob
Great demo and clear explanation - many thanks!!
To all that have commented on my videos, thanks you and happy New Year for 2022
WoW, superb presentation, outstanding skill, many thanks
Simple easy and clear. A very good guide
Thanks Morra for your kind comments, much appreciated
Wow, great video, we get the exact same species here in Donegal, Ireland.
Thanks for sharing your skills.
Nice.....clean very little waste
Love your method
Caught one of these fish yesterday and I am going to give it a try.I have always been told that they are garbage.But as a fish lover I am going to try it.
Hi Eric, Gurnard are a very popular eating fish, we call them gold fish because of the price in the shops, these are very good and your lucky if your catching these. Use egg, then bread crumbs and fry them with enough oil to cover bottom of pan, turn when crumbs are golden, do the same on the other side, let me know what you think.
Dean Grooby Hey....tried this fish,it was fantastic!!!!!!!! A bit of beaten egg,some flour and corn meal seasoned with salt,pepper,thyme,garlic powder........pan fried in olive oil just enough to coat fish when put into pan.Hoping to catch a few more in 2 days when I go fishing again.Thanks for the info.It has been well worth it.
Great video and amazing tips.
Glad you enjoyed it!
You should make more detailed videos like this for every other fish which are sold in seafood shops.
Hi Nimeshwe already have these, I only have select free videos online
Great demo. Thanks
I would like to get your feed back on other species we may share in New Zealand that you would like to see, I would also appreciate your likes and comments.
bloody awesome very helpful and easy way to do it
Thanks Mason, much appreciated
great tutorial. i always thought u had to fillet the gurnard by cutting off the dorsal and anual fin, snapping the spine and skinning the whole fish but this makes thing easy.
I couldn't get the hang of how you de-boned the fillet until I realized you place the fillet tail end away from you and place the knife near the middle of the back.
Great, nice easy to follow video!
Thanks Jarrod, much appreciated.
Excellent thanks for posting
Great video! I fillet my sea robins like this now! Thanks for posting. I'm in the north east US. I yield much more meat this way, thanks!!
Thanks Moses, great to hear from someone in your part of the world, I'm now going to look up what a sea robin is, thanks again
hi great video....wish you had a video on how to get a knife as sharp as that one wow
If you send me your knives Ill do them at no cost
Excellent video mate, christ I wish my knives we're that sharp!!!
I have several knives so I'd much rather learn what u do via video but thanks for the offer
Nowadays I use a commercial sharpening machine, these have been around for a long time and provide a more accurate edge. With having my own knife brand I'm constantly sharpening, as you can appreciate, by hand is neither as accurate or as fast. There are to many variations on the internet on how to sharpen and makes it difficult to learn the best way, personally I wish I had one of these machines sooner, it takes all the guess work and saves on RSI injuries while learning.
The offer still stands if your would like your knives sharpened at no charge.
Keep up the good work!🔝🔝🔝
Thanks Holman, much appreciated
First time i've actually seen someone fillet gurnard this way, was always taught to cut through the spine by the back of the head, then cut done keep as close to the fins as possible and cut down only removing the spines, cut the tail off as far down as possible then pull the head down, stick your finger underneath the spine and pull.
Just another technique, a little less hard work
Great video
thought i was good at sharpening. good show
Thanks Matthew, if you want some knives sharpened let me know.
Good tip is to gut the fish so you don’t get guts on your fillet when you slice through
We have a plethora of gurnard (we call the sea robins) here in New England, USA (primarily Long Island Sound) and I've often felt that they consume the same as our Maine lobster and black-fish (tautog) and should be as tasty, or close to it. I've heard it's a close flavor to monk-fish, and in France, it shows up in the bouillabaisse. I've enjoyed this video; you have taught me well that a sharp knife is your best friend, and the "roll-technique is your trusted move. I'm not sure whether I should make fish & chips or blacken it with Cajun/Creole seasoning, as they do in New Orleans, Louisiana . What is the most favorite recipe in NZ?
Thanks for your contact, I personally just dip or roll the fillets in egg then bread crumb and cook in a fry pan with enough oil to cover the pan, less oil will dry out the fish and burn the crumbs, turn over when crumbs go golden. This is a very popular fish in NZ, keep it simple if you want to taste the fish.
You are lucky if you can catch these, there a beautiful fish.
Red gurnard. Flour it, egg and chicken stock, then bread crumb. Shallow or deep fry. Tartare and lemon. Fantastic sweet flesh. From NZ.
you are the master Dean...thnks
Thanks you Susan, your very kind
Great video Thanks
That was good seen a different way of filleting finsh
Do you no where to get some good knives
If you go to www.knifetechnz.co.nz you will see my range of filleting knives, I also personally sharpen these before they go out the door. I also have a sharpener that I developed that will help you sharpen like a pro.
Thanks
Great video. What specific model of knife you were using. Thanks
This is our own Knifetechnz brand filleting knife
Well done.
Thank you
Amazing
I know it was a while ago but mate! How is your knife so damn sharp!
Hi Vince, sharpening is also part of the job, nowadays I have a machine to help me out.
@@Knifetechnz oh right thanks for replying!
Thank you to all our international viewers watching our video's and welcome, if you have any photo's or video's you would like to share, I will be upgrading my website soon and would love some of your species that you have captured on video or camera, you can email dean@knifetechnz.co.nz
Thanks for the info
Thanks Scott, much appreciated
I figure by eating these we're helping other species these guys must vacumn up. I often get one every other cast on a white bucktail, trick is to bend the barb flat so you can un hook them easier
I wish I could, a great eating fish, if your regularly catching these lucky you, there hard to come by in NZ
thanks for the great vid, I will aim the ones I release down your way. Long Island sound has mostly all Sea Robins, oh sure there are other fish here but these guys are always around and good for a fight as well.
Thanks but they might not make New Zealand, I live in an area where the fishing isn't so good unless you travel an hour out of town, even these Gurnard isn't some we catch, enjoy them as they are a great eating fish
Thankyouy
Bloody sharp knife
Plz anyone tell me what kind of knife does he use?
Hi Chanho, this is our own brand filleting knife, if you go to our website you will find them there, I also personally sharpen all our knives before sending out, the VSharpener I designed helps maintain the edge, so a good combo. www.knifetechnz.co.nz
Dean Grooby Wow I also living in Auckland, NZ. And I just confirm that you offer the sharpning service if I buy it. Right?
Yes we certainly off a sharpening service.
Dean Grooby I ordered flexible filleting knife with nylon case a minute ago. I am so excited!!!
❤
0:39 what end is the heed?
Drowning it in fresh water is criminal, fillets should never touch water, salt or fresh.
Good to have your opinion Joe, but we don’t share the same views.
I suggest if you get the opportunity, to go have a look at a commercial processing site.
that knife 8O
Gut cavity Breeched. Thats bad
Nah pretty normal, perfection is only for those trying to hide their mistakes
That’s no wear near the best way and u got guts on it 😑
Always keen to see new ways, send me your video. Regarding getting guts on this, not bothered, I eat pork belly and smoke my own salmon fillets, the belly is the best, which has had guts on it, don't be to bothered by it, especially if you cook your fish.
and here i am in connecticut where 99% of fishermen just throw these things back!
"trash fish" they'll call em
Nick B sea robins lol
They are tasty as in New Zealand definitely our best tasting bottom feeder
Nope much easier ways than this just search matt Watson Gurnard. Far easier
Thanks for the positive feedback, I look for recovering as much from my fish,, that includes the belly flaps, love pork belly also
Cut up the back fins and crack the head. That recovers all the meat. No waste and takes 10 seconds. Even my 12year old son can do it.
Will be great to see your young fella have a go, let me know when the video is up. Lucky him if he gets a chance to go fishing for it to.
Filleted, skinned and boned in 10 seconds with no waste, impressive.
better using a thin flexible knife
Hi Jamile, not better just personal preference, filleting, skinning and boning lends itself to a medium flex but personal, as a commercial filleter medium to firmish was mine.
Oliver nice to get someone from your side of the world, funnily enough we seem to have quite a few of your country man in Christchurch NZ helping out with the repairs, if you send me a delivery address I'll send the full DVD to you, there maybe some other species we share. Thanks for the comments I appreciate you taking the time to write.
Thanks Guys, if you send me your info through our website I'll flick a DVD in the post, Trout is next on our list.
To anyone interested in our DVD or products just go to Knifetechnz.co.nz for a look, I also unofficially sharpen knives if you need any work done, I'm still working behind the scenes to get a decent website going with all my new products including a new patented sharpener coming soon, I only have limited stock available for now.
Thanks Blueblood, the same invitation is extended to you, flick me an address through my website and I'll sort a DVD for you.
Thank you