I hope all of you are enjoying the holidays! this video is one from my cooking course so if you are interested or you know someone that may be then Subscribe for more content when to know when this course will be out! ▶My Essential Kitchen Equipment video! - ruclips.net/video/D3bXAirUAY4/видео.html
Wow, this brought me back to my childhood! We spent a lot of our summers at a lake where we would catch fish. The only stipulation for fishing was that if you catch it, you clean it. I haven't done it in quite a while but this video brought it all back in a very fond way. This also brought back another memory that isn't as fond but still treasured. I was at the convent of a local religious community and a benefactor had prepared a meal. I was invited to partake. The meal consisted of Korea delicacies and I was offered a dish that looked interesting. The Korean Nun exclaimed "These are fish intestines! Be careful, they are a little spicy." Needless to say I was less concerned with the spice level. The taste? When cleaning fish there is an aroma that strikes you from the innards... That is what it tasted like. I was humbled and thanked them for inviting me to eat this humble meal and am glad I tried it, even though it was not quite something my palate was accustomed to.
I grew up catching and cooking fish. We always did it outside, never inside, so scales were never a problem. If possible, try and do it outside if you have to remove scales yourself. And Brovo to James for filleting this fish with a chef's knife. I've only ever done it with a fillet knife.
My favorite fish to eat, cook and filet as well! Don't forget if you freeze your salmon sous-vide, to open them up when it's time to defrost. Bad bacterias would develop without air.
Best ”school” that I went to was my first summer job in a big supermarket and its meat/fish/sausage/cheese counter. I was 17 years old. There I learned how to fillet different fish. The old lady who was in charge of the fish counter showed me the technics and tips, little different from yours with salmon, but I must say that’s been most useful thing ever. Biggest wild salmon I have fillet was 19,8 kilos, it was a real work. Those big salmons were from Baltic Sea and they were not so pink, actually those wild salmons are lighter colored than the raised norwegian ones. And their meat is very very fatty and tasty. But because of their food in the sea does not give them so much of the pink they are very light rosepink. I have a good long bladed fillet knife, that was the first thing I was thought, with a good, sharp knife you don’t hurt yourself as easy. I use all the ”scrap” from the fish to make a fish stock and my husband makes a treat in the microwave from the backbone, just little salt, pepper and lemon and pop it in the oven for minute or two. I don’t scale my salmon, usually if I take the skin off I fry it crispy on the pan and my dogs get some skintreats.
this video is such a big help to see how to fillet professionally! if your course is like this then I will want to take it, as you explain very well chef!
Absolute quality my my partner, she loves the idea of putting a tin in front of the cling film to stop it rolling so simple, yet so affective. Buying the whole Salmon and portioning it, in time thinking of becoming a Patreion James.
There was a canned salmon that had the slogan, "qenuine white salmon, guaranteed not to turn pink in the can" I'm in the PNW and have filleted a bunch of salmon. Most home kitchens will have a fillet knife, if not in the kitchen then in the garage with the fishing gear. Can't remember if you mentioned feeling the blade glide over the bones. It helps keep you at the right angle. My mother in law worked in a cannery and brought home the combs to make soup with.
Tip for a less mess scaling...put the fish in a bag, and get as many scales off into the bag as you can. As you pull the fish out, use your hand or a papertowel to get all the scales on the fish and leave it all in the bag. "Grandpas Tip" - scale with a piece of wood with some bottle caps nailed to it...just toss it out when your done. Easier way to get cling film to stick to anything is a little spray bottle of water. I've always got one in the kitchen for when you need just a little spritz to soften or rejuvenate something like tortilla shells or breads before warming.
Great Video buddy! That's one hell of a salmon there. That would cost a very pretty penny here. ....I'm sure it was for you as well. I didn't know that the farm raised salmon got their color from dyed food they ate. Still better than the GMOs they are putting in fast foods. Insane planet we live on. Great tutorial man. Now you can feast on salmon to your hearts content LOL... Nice Job!
thank you buddy! yeah 10lbs! salmon here is running about 8€ per Kg so about half of what it is in Washington I think. its been while... yeah they do but the biggest thing is the amount of fat that they have. yes it is!
The fillets looked good. I fillets dozens a day and been doing it for a decade. First thing I was taught was to never rock or as we say “saw” the fish. We also start from the back and quickly make our way around in as little cuts as possible. That way all that’s left is actually bones and most of the fatty by part . His carcass had so much meat in it, I would’ve gotten in trouble. It’s a good guide for the beginner tho. Great vid
Chef!!! Oh wow that's one big fish and one of the best thumbnails I've seen in a long time too!!! This is a fantastic tutorial and most interesting to know the difference between farmed and wild salmon. Awesome video my friend take care up there!!!
In many countries, the cheeks of the fish head is a chef's treat and the eyes are regarded as a delicacy. I'm not so keen on the eyes so offer them to my partner and say "I know you love these", which earns bonus points each time. I recently watched a documentary where scales were deep fried (I think) but I can't for the life of me find it now. As for the belly fat, if one is active and not eating under the golden arches, or eating over sweetened food with hydrogenated oils and corn syrup, you can accommodate fish belly fat in your diet - and it's delicious
Good day James I missed this. Here learning now. My brother and I use to fish together. I don’t fish anymore but did enjoy fishing with him but. Wasn’t the best at filleting fish lol
I preffer to separate the loins if possible, and cut along the back.. scraping the knife along the spine and use scissors on bones when needed. Leaves less meat on the spine .. Pliers are q pain in the ass. Depends on what you want and need tho
I know you don't know me personally but i just want to tell you that the food you're making in your videos looks delicious 😊 i just happened to watch your reaction to uncle roger roasting Jamie but here i am subscribing.Hope your channel grow even though you might not need it cause you are a professional chef 😁 wish i could cook like you 👍
Most informative video ,being honest there are lots of Bucher video on RUclips but I feel your English is quiet understandable for may be you becouse you have british accent , I studied in British format
Your from Washington state? Your accent does not reflect that. I'm 62 years old and am born and raised in Washington state. I would prefer not to be to critical of your salom/fillet skills. I live only 8 minute walk from a river in Southwest Washington plus have a jet sled boat. So yuppers, I catch and eat a lot of salmon. So next time you decide to come and visit Washington state let me know. If the salmon are running I could take you fishing and teach you more about how to process this wonderful fish. Have a great day.
My father was English and a Chef so we moved a lot. I have lived in AZ, NM, VA, CA, HI, from 12 to 26 I lived in Washington (Friday Harbor, Gig harbor and Kingston). I still have family there. Thank you for the offer! I was just back home as my father passed away a few months ago, but I do miss fishing its been about 10 years since the list time I went. I have been busy working over here in Europe. Have a great week Victor!
@@ChefJamesMakinson I'm so sorry to hear the news of your father's passing. But the offer is genuine. This upcoming season ( 22' ) is going to be touch and go because of covid. I believe some of my expected guests who live here in the states shouldn't be a problem but for you folks overseas it could. Generally speaking August, September, beginning of October the best time ( I'm sure you remember it's hard to catch salmon when there not running). Anyway have a great day. 👍 🌤🍻
@@victorbenner539 thank you Victor, please keep in touch! yes, I remember seasons well! I hope this next year will be better than the last, flying has gotten much more difficult than before. I hope you and your family have a wonderful holidays!
Today night is dedicated to whatching your videos. Againin almost perfect. 1) you take all the spines, then you porsion it 2) is too much by porsion, u say 200g in your dreams more like 300 or 350. But well done, as usual just details. Ps. 5 kg is for children. I did 70kg i whatched 300kg. About the taking the spines, a good thing is to count them. They can retract, and you dont feel them even if you press. Count. And i comment so much bc i am not a cook no more. Probably like you. What about a video about the cooking life. About how you love food and never can have it with your family?
I hope all of you are enjoying the holidays!
this video is one from my cooking course so if you are interested or you know someone that may be then Subscribe for more content
when to know when this course will be out! ▶My Essential Kitchen Equipment video! - ruclips.net/video/D3bXAirUAY4/видео.html
Wow, this brought me back to my childhood! We spent a lot of our summers at a lake where we would catch fish. The only stipulation for fishing was that if you catch it, you clean it. I haven't done it in quite a while but this video brought it all back in a very fond way.
This also brought back another memory that isn't as fond but still treasured. I was at the convent of a local religious community and a benefactor had prepared a meal. I was invited to partake. The meal consisted of Korea delicacies and I was offered a dish that looked interesting. The Korean Nun exclaimed "These are fish intestines! Be careful, they are a little spicy."
Needless to say I was less concerned with the spice level. The taste? When cleaning fish there is an aroma that strikes you from the innards... That is what it tasted like. I was humbled and thanked them for inviting me to eat this humble meal and am glad I tried it, even though it was not quite something my palate was accustomed to.
I grew up catching and cooking fish. We always did it outside, never inside, so scales were never a problem. If possible, try and do it outside if you have to remove scales yourself.
And Brovo to James for filleting this fish with a chef's knife. I've only ever done it with a fillet knife.
It's much easier with a fillet knife and not doing it on that counter as it is about 5 inches higher than normal for me to work!
This is a video I will be coming back when I have to fillet my next big one !
Thank you for your comment Sven it mean a lot to me! Happy New Year! :)
My favorite fish to eat, cook and filet as well! Don't forget if you freeze your salmon sous-vide, to open them up when it's time to defrost. Bad bacterias would develop without air.
Best ”school” that I went to was my first summer job in a big supermarket and its meat/fish/sausage/cheese counter. I was 17 years old. There I learned how to fillet different fish. The old lady who was in charge of the fish counter showed me the technics and tips, little different from yours with salmon, but I must say that’s been most useful thing ever. Biggest wild salmon I have fillet was 19,8 kilos, it was a real work. Those big salmons were from Baltic Sea and they were not so pink, actually those wild salmons are lighter colored than the raised norwegian ones. And their meat is very very fatty and tasty. But because of their food in the sea does not give them so much of the pink they are very light rosepink. I have a good long bladed fillet knife, that was the first thing I was thought, with a good, sharp knife you don’t hurt yourself as easy. I use all the ”scrap” from the fish to make a fish stock and my husband makes a treat in the microwave from the backbone, just little salt, pepper and lemon and pop it in the oven for minute or two. I don’t scale my salmon, usually if I take the skin off I fry it crispy on the pan and my dogs get some skintreats.
this video is such a big help to see how to fillet professionally! if your course is like this then I will want to take it, as you explain very well chef!
thank you tom!
Absolute quality my my partner, she loves the idea of putting a tin in front of the cling film to stop it rolling so simple, yet so affective. Buying the whole Salmon and portioning it, in time thinking of becoming a Patreion James.
Haha thank you Billy! Little tricks can help! ;)
There was a canned salmon that had the slogan, "qenuine white salmon, guaranteed not to turn pink in the can"
I'm in the PNW and have filleted a bunch of salmon. Most home kitchens will have a fillet knife, if not in the kitchen then in the garage with the fishing gear.
Can't remember if you mentioned feeling the blade glide over the bones. It helps keep you at the right angle.
My mother in law worked in a cannery and brought home the combs to make soup with.
Tip for a less mess scaling...put the fish in a bag, and get as many scales off into the bag as you can. As you pull the fish out, use your hand or a papertowel to get all the scales on the fish and leave it all in the bag. "Grandpas Tip" - scale with a piece of wood with some bottle caps nailed to it...just toss it out when your done.
Easier way to get cling film to stick to anything is a little spray bottle of water. I've always got one in the kitchen for when you need just a little spritz to soften or rejuvenate something like tortilla shells or breads before warming.
excellent video man!! I will definitely want to get your course when it is out! keep this up!
Awesome, thank you!
Fish looks amazing! 👌
It was!
Great Video buddy! That's one hell of a salmon there. That would cost a very pretty penny here. ....I'm sure it was for you as well. I didn't know that the farm raised salmon got their color from dyed food they ate. Still better than the GMOs they are putting in fast foods. Insane planet we live on. Great tutorial man. Now you can feast on salmon to your hearts content LOL... Nice Job!
thank you buddy! yeah 10lbs! salmon here is running about 8€ per Kg so about half of what it is in Washington I think. its been while... yeah they do but the biggest thing is the amount of fat that they have. yes it is!
The fillets looked good. I fillets dozens a day and been doing it for a decade.
First thing I was taught was to never rock or as we say “saw” the fish.
We also start from the back and quickly make our way around in as little cuts as possible. That way all that’s left is actually bones and most of the fatty by part . His carcass had so much meat in it, I would’ve gotten in trouble.
It’s a good guide for the beginner tho.
Great vid
the one thing I don't like about this flat is the, the counter I am using in he video isa about a half foot higher then normal
This is interesting content how to fillet fish good tutorial thanks for sharing
Thanks for watching!
The belly is the best part. I also love eating the brown parts.
So informative! I need to be better at this and this is my new guide, thanks James!
im glad that you like it! ;)
Chef!!! Oh wow that's one big fish and one of the best thumbnails I've seen in a long time too!!! This is a fantastic tutorial and most interesting to know the difference between farmed and wild salmon. Awesome video my friend take care up there!!!
thank you so much!! yes it was! not that easy to handle haha i hope you are enjoying the holidays down under!! :)
In many countries, the cheeks of the fish head is a chef's treat and the eyes are regarded as a delicacy. I'm not so keen on the eyes so offer them to my partner and say "I know you love these", which earns bonus points each time. I recently watched a documentary where scales were deep fried (I think) but I can't for the life of me find it now. As for the belly fat, if one is active and not eating under the golden arches, or eating over sweetened food with hydrogenated oils and corn syrup, you can accommodate fish belly fat in your diet - and it's delicious
I love halibut cheeks! but they are hard to get here haha :)
Nice slizer si good job,thanks to sharing good evening I watching her tampsheart done and stay safe and god bless you and your family
Thank you very much!!
Thanks for taking your time to make online cooking course..all wishes!!
Thank you too!
Amazin video, great job. See you on your next video
Thank you 👍
in the Philippines we use salmon belly and the head as the main ingredient of Sinigang. It’s a sour soup.
very interesting! we use it a lot in the northwest
As someone who enjoys salmon belly (as sashimi/sushi) greatly, that's always the most important part of the fish when i fillet
Nice and informative!
Thank you!
Hello new friend. wonderful. Thanks for the great video
Thanks and welcome!
Good day James I missed this. Here learning now. My brother and I use to fish together. I don’t fish anymore but did enjoy fishing with him but. Wasn’t the best at filleting fish lol
Wow that fish is huge
Wow that fish is huge
That is one beautiful looking salmon too. This is very interesting James
Not to worry! I hope all of you are well! :)
@@CookingWithNeighbors yes it was! Haha
Very nice good sharing
Thank you so much 🙂
What a great video, thank you Chef. 👏👏👏
Glad you enjoyed it! :)
We lived in issaquah WA for 15 years
Nice and informativel
thank you!
Nice skills Chef. Great video. Hope to see you soon.
Thank you so much 👍
I preffer to separate the loins if possible, and cut along the back.. scraping the knife along the spine and use scissors on bones when needed.
Leaves less meat on the spine ..
Pliers are q pain in the ass. Depends on what you want and need tho
I know you don't know me personally but i just want to tell you that the food you're making in your videos looks delicious 😊 i just happened to watch your reaction to uncle roger roasting Jamie but here i am subscribing.Hope your channel grow even though you might not need it cause you are a professional chef 😁 wish i could cook like you 👍
Thank you Justine! It means a lot! :)
Nice upload 👌 amazing and fantastic 😍
Thank you!
Most informative video ,being honest there are lots of Bucher video on RUclips but I feel your English is quiet understandable for may be you becouse you have british accent , I studied in British format
I'm glad that you can understand, I have worked with a lot of non native English speakers so I try to explain the best I can!
@@ChefJamesMakinson my pleasure
Hey James, great videos I love the way u explain :) How much grams of filet u usually get out of one fish?
thank you! this one i got 13 portions and some leftovers for salmon cakes.
Certainly cleaner than my last attempt. I separated the meat from the ribcage by running my thumb between them.
Why waste the belly, by the way?
I use it for salmon cakes.
Your from Washington state? Your accent does not reflect that. I'm 62 years old and am born and raised in Washington state. I would prefer not to be to critical of your salom/fillet skills. I live only 8 minute walk from a river in Southwest Washington plus have a jet sled boat. So yuppers, I catch and eat a lot of salmon. So next time you decide to come and visit Washington state let me know. If the salmon are running I could take you fishing and teach you more about how to process this wonderful fish. Have a great day.
My father was English and a Chef so we moved a lot. I have lived in AZ, NM, VA, CA, HI, from 12 to 26 I lived in Washington (Friday Harbor, Gig harbor and Kingston). I still have family there. Thank you for the offer! I was just back home as my father passed away a few months ago, but I do miss fishing its been about 10 years since the list time I went. I have been busy working over here in Europe. Have a great week Victor!
@@ChefJamesMakinson I'm so sorry to hear the news of your father's passing. But the offer is genuine. This upcoming season ( 22' ) is going to be touch and go because of covid. I believe some of my expected guests who live here in the states shouldn't be a problem but for you folks overseas it could. Generally speaking August, September, beginning of October the best time ( I'm sure you remember it's hard to catch salmon when there not running). Anyway have a great day. 👍 🌤🍻
@@victorbenner539 thank you Victor, please keep in touch! yes, I remember seasons well! I hope this next year will be better than the last, flying has gotten much more difficult than before. I hope you and your family have a wonderful holidays!
Why no salmon bone stock? I'd like to imagine it is the same.
I prefer to make fumét with white fish bones as you do not have that salmon flavor in everything you add it to.
🇩🇪💕👍👍👍👍
thanks
Just curious..why don't you use salmon belly...does it taste off putting
It's not common to use
Today night is dedicated to whatching your videos. Againin almost perfect. 1) you take all the spines, then you porsion it 2) is too much by porsion, u say 200g in your dreams more like 300 or 350. But well done, as usual just details.
Ps. 5 kg is for children. I did 70kg i whatched 300kg. About the taking the spines, a good thing is to count them. They can retract, and you dont feel them even if you press. Count. And i comment so much bc i am not a cook no more. Probably like you. What about a video about the cooking life. About how you love food and never can have it with your family?
only if people want it