I'm glad I found you guys, I love your philosophy and appreciation for the product. Cheers from Australia. Josh Niland over here is on a similar mission to educate people about how to look after their fish
Awesome vid as usual, mate!! So I am totally with the most humane way possible of decapacitating (ickygun, etc.) the fish straight after the decision whether or not to keep it. I am also on par with putting the fish on ice (or in a saltwater slurry) right away and also bleeding the fish properly to preserve maximum quality of the fillets. Where I am still unsure is whether it's better guts-in or guts-out in the ice? Depending on the type of fish I try to utilize every part of the fish for stocks, coldsmoking, etc. apart from the non-edible parts of the guts. So what makes more sense at the end of the day? Is there any downside to putting the fish on ice guts-in?
I work on the theory that as soon as you expose the gut cavity the flesh is more likely to be contaminated with bacteria. I say leave the gut in and put on ice. Bonus is it's less work. And the fish is easier to fillet.
Is the reduction in bacteria count due to the icing straight after the kill or is it due to the filleting technique? I'd say going from the look of the fish before filleting it would be the former.
Yeah fresh water vs salt water is just talking nonsense. I always wash in fresh water and the fish has never tasted better. The key is to eat the fish fresh and don't leave it for a long time.
I'm Sorry People..., has a Portuguese, when i see people cuting filets like this in a Snapper, i all the time ask to myself if you throu out the baley and the head of the fish. I say this because, if you do it, you realy don't know that the most tasty meat is there, on the soft meat of the baley and in the muscles inside the head. Soo, if you do it in a Snapper like that one, you'll take out the best meal, at list for one person. In Portugal, if you share a fish like that beetwen fishermans, the one who caugth it has the rigth to chose the head (best part for us). Any oey the fillet was very weel done. Best regards.
We agree! And we are trying to educate everyone on what you can do with the tastiest parts of the fish. Check out this video where one snapper feeds ten people. www.ultimatefishing.tv/home/video/444/one-fish-feeds-ten
Filleting wastes so much flesh. Only ever do cutlets on a fish like this. Also, you can't cook a fillet evenly, because there is a thick end and a thin end.
He's a native English speaker so he's pronouncing it the perfectly acceptable English way, as opposed to the annoying pretentious American trying too hard to be cultured way.
@@justinelliott3529 He's from New Zealand. People from NZ usually pronounce filet like this. Filet may be a french word like lots of other french words they get absorbed into the language over time and change. The same applies in reverse too, I'm sure there are lots of English words that get adopted and adapted to different languages.
I'm glad I found you guys, I love your philosophy and appreciation for the product. Cheers from Australia. Josh Niland over here is on a similar mission to educate people about how to look after their fish
Awesome vid as usual, mate!! So I am totally with the most humane way possible of decapacitating (ickygun, etc.) the fish straight after the decision whether or not to keep it. I am also on par with putting the fish on ice (or in a saltwater slurry) right away and also bleeding the fish properly to preserve maximum quality of the fillets. Where I am still unsure is whether it's better guts-in or guts-out in the ice? Depending on the type of fish I try to utilize every part of the fish for stocks, coldsmoking, etc. apart from the non-edible parts of the guts. So what makes more sense at the end of the day? Is there any downside to putting the fish on ice guts-in?
I work on the theory that as soon as you expose the gut cavity the flesh is more likely to be contaminated with bacteria. I say leave the gut in and put on ice. Bonus is it's less work. And the fish is easier to fillet.
@@bigdog7658 this makes total sense.
nice snapper! i love that fish so much!
Amigo eres el mejor, saludos desde barranquilla Colombia
i'm a big fan because my dad and I always watch you video
Good advice, thank you
Is the reduction in bacteria count due to the icing straight after the kill or is it due to the filleting technique? I'd say going from the look of the fish before filleting it would be the former.
Nice Snapper. Good to hear the T in fillet.
You must be a miserable jackass.
@@teabaggervance8 your name is one letter away from sheep
What exactly is a steel bay? Great video thanks
Noce cutting skills!
So if your not on the boat or at the dock can u add salt to a bowl of water to rinse the fish off?
i usually cut off head..scale it..gut..cut in half..and fry it in iron skillet. much better tasting than raw fillets.
That's a nice fish
On all fish? Regardless of whether it’s a freshwater or saltwater fish?
Good work man..
Good Fishing..
Did u bleed the big snapper as it was killed?
thank you 4 man mean or right all good
How do you make your salt ice?
Throw ice in saltwater in an esky (chillibin)
why dont you gut the fish on the boat as soon as it is caught?
Thanks for that matt
If you’ve eaten fish from a fish and chip shop it’s been washed in fresh water
Yeah fresh water vs salt water is just talking nonsense. I always wash in fresh water and the fish has never tasted better. The key is to eat the fish fresh and don't leave it for a long time.
That first fish looked like it was full of roe.....you fussy nothing wrong with a bit of gut😂😂
He just explained u know nothing about fishing 😂
Were you a song writer before?
طهي السمك كامل افضل من الشرائح
I would like to see how he processes a kingie
I'm Sorry People..., has a Portuguese, when i see people cuting filets like this in a Snapper, i all the time ask to myself if you throu out the baley and the head of the fish. I say this because, if you do it, you realy don't know that the most tasty meat is there, on the soft meat of the baley and in the muscles inside the head. Soo, if you do it in a Snapper like that one, you'll take out the best meal, at list for one person. In Portugal, if you share a fish like that beetwen fishermans, the one who caugth it has the rigth to chose the head (best part for us). Any oey the fillet was very weel done. Best regards.
We agree! And we are trying to educate everyone on what you can do with the tastiest parts of the fish. Check out this video where one snapper feeds ten people. www.ultimatefishing.tv/home/video/444/one-fish-feeds-ten
@@UltimateFishingTV Beatiful mate. That's the way i like it most. Soo..., nothing more to say about. Best regards and keep doing the good job.
@@UltimateFishingTV
… when you catch a fish to keep. What’s the best way of killing it or bleeding it before you put it on ice? Thankyou
Happened to me only if I didn’t gut the fish, left it ungutted in the fridge overnight and it was mushy I threw it away
What is that noise in the background
Holy cow this was so bothersome... Fillit 🤦🏻
We think the same when people say “fillay” Lol.
@@robinaboy ikr there is a T on the end of the word
And yet the word has a "t" on the end of it right?
True story bro!
Filleting fish.
Filleting wastes so much flesh. Only ever do cutlets on a fish like this. Also, you can't cook a fillet evenly, because there is a thick end and a thin end.
You just fucking butchered that fish.. Im sorry but all my head chefs have never cut a fish like that no matter how fast they need to do it in..
the rubuch by far ...
Sup 2 pewDiePie
Terrible filletting! go to Japan and learn it.
way too much meet left on belly. poor fish
Jesus h Christ you could used an axe to perform a better job. There was that much left on the fish it could of swam away.
It's just the guts if you cut deeper
Watch his other video of how he uses the whole fish head frame and all he takes care of everthing
I would roast the frame no waste at all
No idea
Yeah if you love eating guts dumbass
Good video but You talk better than you fillet
Waste
pronounce filet correct he is not
fuck up
He's a native English speaker so he's pronouncing it the perfectly acceptable English way, as opposed to the annoying pretentious American trying too hard to be cultured way.
Dean he sounds Australian
@@justinelliott3529 He's from New Zealand. People from NZ usually pronounce filet like this. Filet may be a french word like lots of other french words they get absorbed into the language over time and change. The same applies in reverse too, I'm sure there are lots of English words that get adopted and adapted to different languages.
"FiLlEy"
hungry man doesn't care how you fillet..just eat the bastard