If you want to stop the fish from curling up when cooking it, then score the skin not the meat, the skin shrinks and hence why the fillet curls up :) great video man.
Besides cutting the throat to bleed the fish, rip out the gills plus cut a slit on both sides of the tail which helps it to bleed out more thoroughly. I use a bit of hessian to wipe out the bitter black abdominal lining then scrape along the spine at the top of the cavity to drain any remaining blood before it coagulates.
not too sure why you're getting any thumbs down for the vid. awesome job you're doing there mate. you're much more interesting than the other vids by the old guys out there. keep it up and looking forward watching more of your videos.
Hi there! I really liked how you showed everything from start to finish. But as someone who has been cleaning and cooking fish for some time, I would like to share some tips I collected. It might be easier to scale the fish before gutting and cutting the head off; this will make removing scales from the belly much easier. When cutting the head off, you can get more meat by slicing with the knife positioned diagonally towards the head, about 45 degrees should do. When filleting the fish, you can get more meat by running the tip of your knife on the back of the fish following its spine. Since you are left-handed, you can either start on the right side of the fish from the head, or the left side from the tail. Let's start from the right. Slide just the tip of your knife into the fish guided by its spine from its head all the way back to its tail. Do it slow and repeat until you reach the thicker bone in the middle. Then, with only the tip of your knife, work your way through the bone to the lower side of the fish. Once there, position your knife parallel to the thick bone, tip pointing towards the head. Then, with a downward force, cut through the lower half of the fish. Now, separate the fillet from the tail, and cut through the rib cage to release the fillet. Remove the rib cage by sliding the knife towards the rib cage until it is off, this way you can save even more meat. Repeat on the other side but this time start from the tail. What other seafood do you catch other than this? I'll be waiting for more videos!
+Michael Akez B. Rahardjo wow thank you! You didnt only help me but you helped others that will view this video. Great detail aswell. I would love to go for a fish with you one day. And I catch many many species, Thank you again!
nice video structure and information presentation mate, got my sub. remember to look after your knife every bit as much as the rest of your gear, and as a chef myself I insist you cut away from yourself! keep up the good work.
Depends where ya go round here, there's some REALLY slow fishing.. Lots of stocked lakes and stuff though so those are nice, coastal fishing is always a blast, I need to check Australia out one day, keep living the way you're living, lots of people over here in the states including me are envious.
Our version of blackfish on the East Coast of America is known as a Tautog. Your version looks like what we have here called a Bergall, which is in the same family as the Tautog. Both belong to the wrasse family. I'm surprised your blackfish eat seaweed. Our Tautog eat crustaceans, and our Bergalls pretty much eat anything, but I've never tried catching them with seaweed.
nice video really enjoy watching that. parore(we call luderick parore in nz) are really great fighters lol wat was the soundtrack u were using for ur video?
You'll have better luck holding the fish the other way when filleting. I noticed you're left handed so tail in your right hand and pulling the fish while the knife cuts to the left. You'll get better fillets and you're less likely to cut yourself if you slip. You're cutting towards your fingers right now.
When filleting the fish start at the top and bottom of the fish running along dorsal and anal fin then just use the fish bones to guide the knife. You seemed to have lost a lot of meat just riding the backbone up the fish.
+Jayden Gilmore Ive never used em myself but my grandad who used to fish for both luderick and jewies swore that luderick fillets off the rockwalls were gun baits for the bigger jewies
Sure did survived the time test ! Best Luderick video on UA-cam well done mate.
Laughed my ass off at the pelicans just waiting for you.
If you want to stop the fish from curling up when cooking it, then score the skin not the meat, the skin shrinks and hence why the fillet curls up :) great video man.
+Mohammad Sadozai okay sweet and thanks
Besides cutting the throat to bleed the fish, rip out the gills plus cut a slit on both sides of the tail which helps it to bleed out more thoroughly. I use a bit of hessian to wipe out the bitter black abdominal lining then scrape along the spine at the top of the cavity to drain any remaining blood before it coagulates.
Cheers for that, i’ll definitely give that a go next time I get the line wet.
not too sure why you're getting any thumbs down for the vid. awesome job you're doing there mate. you're much more interesting than the other vids by the old guys out there. keep it up and looking forward watching more of your videos.
Great video Very thorough ! Thanks for posting this ! Looks tasty
+catyear75 thanks you heaps, no worries and yes it taste great!
thats some quality content you got here, you should have a lot more subs and views
Thanks mate
Good job
Not really, I think his videos have a different feel to them.
thanks!
Thanks Jayden. Just caught my first 2 blackfish ever a n d about to fillet and cook them according to your video.
Hi there! I really liked how you showed everything from start to finish. But as someone who has been cleaning and cooking fish for some time, I would like to share some tips I collected.
It might be easier to scale the fish before gutting and cutting the head off; this will make removing scales from the belly much easier.
When cutting the head off, you can get more meat by slicing with the knife positioned diagonally towards the head, about 45 degrees should do.
When filleting the fish, you can get more meat by running the tip of your knife on the back of the fish following its spine.
Since you are left-handed, you can either start on the right side of the fish from the head, or the left side from the tail.
Let's start from the right. Slide just the tip of your knife into the fish guided by its spine from its head all the way back to its tail. Do it slow and repeat until you reach the thicker bone in the middle. Then, with only the tip of your knife, work your way through the bone to the lower side of the fish. Once there, position your knife parallel to the thick bone, tip pointing towards the head. Then, with a downward force, cut through the lower half of the fish. Now, separate the fillet from the tail, and cut through the rib cage to release the fillet. Remove the rib cage by sliding the knife towards the rib cage until it is off, this way you can save even more meat. Repeat on the other side but this time start from the tail.
What other seafood do you catch other than this? I'll be waiting for more videos!
+Michael Akez B. Rahardjo wow thank you! You didnt only help me but you helped others that will view this video. Great detail aswell. I would love to go for a fish with you one day. And I catch many many species, Thank you again!
Good stuff young fella, never fished for these before, got all the info now.
Thanks heaps and no worries
I love how the Pelicans just waited waited for the scraps
Looks like you’ve got lots of pelican friends
Great video bro! Been watching it before every boat trip since 2016! Enjoy life and make sure those fish keep gettin hooked! Tight lines homie.👍🏽
Loved this video, thank u lots for it
No worries and thanks heaps
great Vid. thanks
+Jayden Gilmore , enjoying your videos bro, keep up the good work👍
thanks heaps guys!
Thanks for the video mate. I want to try Luderick fishing one day,, it was good to see your tutorial.
+Bear no worries! Get out there, it is great fun
nice and background music also awesome. 👍
thank you
Great video, champion!
Thank you
Thank you
really like your video
thank you
Great video mate :)
Can't wait till your next Spearfishing video is up
+Pittwater Spear Thanks man, I'm working on one now :)
thumbs up.
Great information
Well done again mate.
+Jack Murray Thanks Jack
U should have a lot more subs than what u got.
Lol! I fast forwarded to you gutting the fish. When you turned and all those birds went nuts it startled me to shit! Great video.
+Broxty ahahahah
Great video
thanks man
Very very nice video. Thank you for that
No problem
Thanks mate looks like fun will have to get out there
That's okay, put it in the diary!
Great clip bro 👍🏼
But the way you holding the knife to fillet them looks scary..😂😂
Thanks for the commentary
great video..
thanks
Nice vid good quality
thank you
i would normally just fillet the fish without gutting it but all in all great vid, Your doing good!
yeah true and thanks heaps
great video man, you deserve more views and subs!
+VTzxProductionsHD wow, thank you heaps!
👍🏻good video mate
Cheers
Awesome vid! Try putting on flour before egg yoke and making more and smaller incisions in the flesh to prevent curling :)
thanks for the advice
That vid was so good you just got anther sub
nice video structure and information presentation mate, got my sub. remember to look after your knife every bit as much as the rest of your gear, and as a chef myself I insist you cut away from yourself! keep up the good work.
Thankyou for the tips!
You are so good at this and have a lot of content you get another sub and a thumbs up from me :)
Thank you very much
Thank you very much!
Another good video. Keep it up brother!
+ImTannedGG thanks heaps
Thanks for the video!
+mecoo aslan No worries!
man australia seems so cool, awesome vid, do you ever skin your fish? we do that here in the states, at least where i'm from.
Yeah its pretty good, Is it good fishing over there? Sometimes I do skin them as well.
Depends where ya go round here, there's some REALLY slow fishing.. Lots of stocked lakes and stuff though so those are nice, coastal fishing is always a blast, I need to check Australia out one day, keep living the way you're living, lots of people over here in the states including me are envious.
sounds awesome!
Nice one mate, thanks
This. Is amazing i wish i was as good as you
+Mitch Roberts Thanks mitch :)
Our version of blackfish on the East Coast of America is known as a Tautog. Your version looks like what we have here called a Bergall, which is in the same family as the Tautog. Both belong to the wrasse family. I'm surprised your blackfish eat seaweed. Our Tautog eat crustaceans, and our Bergalls pretty much eat anything, but I've never tried catching them with seaweed.
+L.I. Archer wow! thats awesome and good luck over there.
Bergalls do taste great.
Nice video bro!
+Jamal Marcia thank you
i believe its corn flour then egg, then crumbs. great video none the less
thank you
you deserve more subs you got an extra sub
nicely done mate
Thanks heaps
great stuff, dude - thanks
No worries, thanks
Usually Flour, Egg then breadcrumbs
sick video dude, i will definitely give it a try. Would love to this a video explaining how to rig up for luderick
Thank you and best of luck!
looks good
+dave bender thanks you
What camera do you use mate. Awesome video. Good on you
A mixture of an iphone and go-pro tho I have been using a Cannon 80D lately, thanks heaps!
Lol the Pelicans
Live meat grinder
cool
Aussie mateeeeee. Nice video bud, keep it up
ahaha thanks and for sure!
awesome vid bro
thanks man
nice video really enjoy watching that. parore(we call luderick parore in nz) are really great fighters lol wat was the soundtrack u were using for ur video?
+Basic_Fishing Thanks heaps and parole, awesome. The song is called Klingande - Juble
Nice vid dude
thanks
Nice video mate, where did you catch them?
+Jake “Mits” Millikan south newcastle
Nice vid
Thanks
Good job !
thanks
You'll have better luck holding the fish the other way when filleting. I noticed you're left handed so tail in your right hand and pulling the fish while the knife cuts to the left. You'll get better fillets and you're less likely to cut yourself if you slip. You're cutting towards your fingers right now.
+Ed Lau okay thank you
You must be sponsored
Nice catches
Thanks
Those giant birds scared the shit out of me when you turned around the first time to give them the guts
ahaha
good video mate. great eating fish especially when the skin is removed as well. is this in sydney somewhere
Thank you, yes very lovely! About 2 hours drive north of sydney
is that lucy's wall? im sure ive fished next to you one morning.
nice vid mate.
+murdman87 yeah ahaha most probably
Awesome video mate, great advice, were abouts is this exactly?
+Jordan Voglsinger south newcastle
well done. thanks
no worries, hope you learnt a thing or two!
Nice vid mate. What rod are you using there?
Thanks for that, The rod is actually two rods combined; top from an old beach rod and the bottom was a small over head rod that add up to 11.5 ft.
great video :) and your so cute
+Viclarry Flores ahaha thanks
Should mention that removing the black stomach lining will improve the eating.
cool video! Y want to fish in that place😊
thanks
When you fillet, you should have the knife go away from you that way you don't accidentally cut yourself =)
+Christian Bucay true, I never thort of that thanks :)
your cute lolo
+brokenredflag ahaha thanks
great video, try flour then egg then crumbs mate
Thanks heaps and for sure!
Its Lancel Lannister!
i was just watching season 2 again lololololololololololol
When filleting the fish start at the top and bottom of the fish running along dorsal and anal fin then just use the fish bones to guide the knife. You seemed to have lost a lot of meat just riding the backbone up the fish.
okay thank you for that tip
Cool video . What is the name of the location where you fished?
NSW , Newcastle
Thanks for the video
+MKG no worries, I hope you liked it!
Thank you for your instruction ^^, BTW, Where did you catch them?
+Quang Huy Vũ (AgeMiu) no worries, and near Newcastle
Left handed
Is that an old Rambo knife, with the compass on the bottom?
Yes it is something like that!
You could have ate the white bits. They're actually pretty good.
aw, i’ll try that for next time thank you.
Flour egg then crumbs bro
+sam baddeley okay thanks
Awesome video Bud! But save your fingers don't fillet a fish towards your hand!!
Thank you and sure won't again!
those pelicans scared the craps out of me
I love the music aswell! What is the title if you don't mind :)
yeah its pretty good and no worries here it is! Klingande - Jubel
Jayden Gilmore 8_
is that fresh water or saltwater
Saltwater mate
the jayden gilmore
+Daniel Steel hello
I never see that bite before
What kind of rod is the that
Flower first egg second crumbs last mate
your cute
Love this vid but what are fishing in a whale with a big pole and hook
thanks and what do you mean?
LMAO WE SHOULD SHOW THIS TO JON B. +apbassin
Mine
That's not an 8ft rod. More like a 12-13ft
Wouldn’t it make sense to scale it first??? And you never ever fillet towards you hand! Major no no!!
Any relation to Roger Gilmore? Nice video
Not that I know of and thank you
what is the song in the video
Klingande - Jubel
have you ever used a blackfish fillet for jewies buddy?
no I havn’t tried them, any good?
+Jayden Gilmore
Ive never used em myself but my grandad who used to fish for both luderick and jewies swore that luderick fillets off the rockwalls were gun baits for the bigger jewies
awesome, might have to throw a line out!