Great video guys. Saw the catch & cook hint, so that justified jumping the normal order of play! Wrasse & Spuds looked delicious. Not so many Wrasse here now - they've been targetted and caught for the Scottish Salmon farms to clean the Salmon. Pots and traps not far from the shore have made shore fishing in some places difficult. Many thanks - stay safe & well. 🎣🎣👍👍
Hello from Oklahoma, U.S. If there were any of them fishes in this neck of the woods, I'd use the skills beautifully set out in this video. Never seen any of these buggers and never will. Still Trojes, in my humble opinion, gives a kick ass education on wrasse grabbing. Cheers!
Hi great video. Beautiful colours on the rass. Not telling you how to suck eggs but when filleting you find it easier to cut upwards when going over rib cage. But every1 is different good job you did anyway. I worked in a fish factory for 16 years. Take care 👍
Jeez Troj! You watching me? Penultimate pull of my pots last night, before the end of season 😢 - no crustacea but plenty of Wrasee. Put them all back, save one which had blown. So today, it's filleting and cooking day! Thanks for explaining that it's the bigger ones which go for the crabs etc. That's maybe why my post are 'empty'. Cheers man!
As a child I use to fish for turbot and brill from my fathers boat on the other side of the the island where there are more sandbanks. We caught plenty. On this side its a lot harder as the ground has a lot more snags with all the rocks. I have caught them there in the past to 18lb. Unfortunately a lot of netting has taken place in recent years and you rarely see them my way now so we don't tent to target them anymore.
The desperation comment was about your video...(get anything out) I'm around your age and you are the first person I have heard of eating a wrasse in my life... Never even saw it on ANY menu and no I've never tried it and nor will I..... bon appetite
The funnest thing is this video has been in production for the last 2 years, I had just never got around to finishing it due to the multiple parts, One reason you wont see wrasse on a menu is its not commercial viable it cant be just trawled up. You may see it in the fishmongers but rare to see on any menu. I grew up catching wrasse filleting and grilling with butter and herbs. I new a fair few older fishermen who loved a good wrasse for the table . I still have people who want wrasse from me although not so many now and one lady who wants wrasse more than any other fish. I was told wrasse was bony when I was a small child but it was simply not true I was also told scad was bony again not true That one is no more bony than a mackerel. Often many fish classed as bony or trash are simply not commercially viable or just a lot more work to prepare. Given the time and prepared properly they taste every bit as good.
Nice little Guide on the wrasse, a very sporting fish on light tackle awesome👌
fantastic fishing video. Thank you both
Great video guys. Saw the catch & cook hint, so that justified jumping the normal order of play! Wrasse & Spuds looked delicious.
Not so many Wrasse here now - they've been targetted and caught for the Scottish Salmon farms to clean the Salmon. Pots and traps not far from the shore have made shore fishing in some places difficult. Many thanks - stay safe & well. 🎣🎣👍👍
I assume the wrasse would die once the waters cooled in winter in those farms.
Hello from Oklahoma, U.S. If there were any of them fishes in this neck of the woods, I'd use the skills beautifully set out in this video. Never seen any of these buggers and never will. Still Trojes, in my humble opinion, gives a kick ass education on wrasse grabbing. Cheers!
Some good advice, there are no wrasse where I am but still interesting.👍👍👍🎣🎣🎣
Thanks for this interesting video!
Hi great video. Beautiful colours on the rass. Not telling you how to suck eggs but when filleting you find it easier to cut upwards when going over rib cage. But every1 is different good job you did anyway. I worked in a fish factory for 16 years. Take care 👍
Jeez Troj! You watching me?
Penultimate pull of my pots last night, before the end of season 😢 - no crustacea but plenty of Wrasee. Put them all back, save one which had blown. So today, it's filleting and cooking day!
Thanks for explaining that it's the bigger ones which go for the crabs etc. That's maybe why my post are 'empty'.
Cheers man!
A question ...could you deep fry the skins (I know they deep fry fish skin in Australia) end up like pork scratchins ...though fish obviously!
Yes but would need to scale them. We avoid scaling them as the scales are real bad at blocking the bilge pump on the boat.
Do you ever target Turbot and Brill?
As a child I use to fish for turbot and brill from my fathers boat on the other side of the the island where there are more sandbanks. We caught plenty. On this side its a lot harder as the ground has a lot more snags with all the rocks. I have caught them there in the past to 18lb. Unfortunately a lot of netting has taken place in recent years and you rarely see them my way now so we don't tent to target them anymore.
Caught few Ballan biggest over 2lb easy yeah there theety not designed for limits of Rock 's and stuff
This video stinks of desperation....eating Wrasse....🤢🤢
Whats desperate about eating wrasse. Tastes every bit as good as any other eating fish. Have you even tried it ?
The desperation comment was about your video...(get anything out)
I'm around your age and you are the first person I have heard of eating a wrasse in my life...
Never even saw it on ANY menu and no I've never tried it and nor will I.....
bon appetite
The funnest thing is this video has been in production for the last 2 years, I had just never got around to finishing it due to the multiple parts, One reason you wont see wrasse on a menu is its not commercial viable it cant be just trawled up. You may see it in the fishmongers but rare to see on any menu. I grew up catching wrasse filleting and grilling with butter and herbs. I new a fair few older fishermen who loved a good wrasse for the table . I still have people who want wrasse from me although not so many now and one lady who wants wrasse more than any other fish. I was told wrasse was bony when I was a small child but it was simply not true I was also told scad was bony again not true That one is no more bony than a mackerel. Often many fish classed as bony or trash are simply not commercially viable or just a lot more work to prepare. Given the time and prepared properly they taste every bit as good.