Seeing so many countries around the world make use of every part of the animal is inspiring. I wish the west had a more open mind and found things like organ meat and offcuts more palatable
Minorities are likely to eat most of a animal. It's nothing wrong with it if you know how to cook it. I eat hoghead cheese, chicken necks and gizzard, and sometimes chicken feet.
@@drjekelmrhyde As a Indonesian, i feel the same. We eat all kind of animal part, even in cow and sheep. You easily found soup with beef lung, beef stomach and another part of animal. This is pretty normal in here, and im so glad they're not wasting anything.
I'm from Portugal, a Western country, and we also eat every edible part of the animal, from fish to chickens, pork, and even goat. It's pretty sad to see half the world is starving while the other half constantly wastes food.
I actually did this with Salmon skin a couple weeks ago but I baked the skin for like 1.5 hrs at like 220F and let the skin cool down with the oven then fried it the next day. Definitely doing it again!
Does anybody here play Stardew Valley? This video reminds me of when I'm fishing in the game and I think I'm about to catch a rare fish and then it ends up being a bunch of Lingcod. 😅
I forgot to say this in my other comment. Try a mixture of tapioca and rice flour to coat the fish or skins. I do that because I am allergic to gluten and corn. It actually works really well and a lot of people have tried my breading and liked it as much as ones made with gluten. It works especially well on the fish skin, it increases how much they curl up and crunch.
Wow! I'm impressed, I've subscribed to your channel through your trip to Niue. I'm an expat Niuean living in Brizzy Australia, and I'm trying to teach these Australians that the best part of any fish is everything but the fillet, feed that to your cat. I go out on charters quite often, and its such a waste, when the Skippers prepares the days catch and fillet the fish, and chuck the good stuff overboard. I take all my catch whole, and I take as much as I can take in my cooler with the fish frames....People need to realise that they are throwing away gold.
That looks amazing! Thanks for showing us a new way to utilize the lingcod skin and collars. I love the collars. Never thought of frying them! Definitely going to have to try to make the lingcod chicharones!
In order to get that 40” halibut you might have to put in more time on the water , which means you’ll probably end up getting more cod as bi catch , which means you’ll probably end up frying it again ( Why ! ) because it taste’s so dam good ! Ya when we do a fish fry , which is pretty often I fillet them and fry the spine to and pick the meat off the wife likes the whole fish fried with the flesh sliced to make it really crispy , dipped in soy sauce with some slices of bird peppers ( spicy)🔥. Got three mangrove snapper , two sheepshead , one large Northern puffer, and a bunch of pinfish , yesterday , Saturday we head out to the skyway fishing pier for blue crab , and what ever is hitting the bait ! Just another day in paradise✌️
Knife is life! im just a simple person who loves to cook and really love japanese food.. It is always my dream of having a real japanese knife.. Big fan here from Philippines..
Greetings from Thornton Colorado! The expression on Mr. Lings face while he watches you filet him is priceless! Actually it’s the same look my ex gave me lol. She said “ you go fishing one more time I’m going to leave you.” Geez I miss her……
Those fish skin chicharrones look amazing. We used to do that with Black Sea bass skin at a restaurant I used to work at. It’s such a great garnish and an awesome way to utilize the whole fish. everything about this video was amazing taku. You inspire us all to be better about food waste. Ling wings looked delicious!
Wow, those fish dishes look tasty!! I will say that I've always been leary of fish that have small bones thinking they could get stuck in my throat. But we love fish. Thanks for another nice video!
I cooked up a feed of my halibut Yesterday. I wish you 100% success in snagging a big halibut very soon. SO GOOD !! Go ti so , samadista. Love your videos, Chef Taku.
I ate at a Michelin starred restaurant in the UK (Story) and they served fish skin crackers with dots of cheese and herbs. Pretty delicious, wish more places served it.
Taku my main man! I watch ur stuff because I love 🍣 and my grandma was Japanese... You remind me of my heritage ohhh and I slay fish too. One day we have to meet up and fish!! Keep up the good work!!
would love a lion fish catch and cook. i apologize if you've already done one! I'm fairly new to your channel. been subbed for 2 months now! LOVE! !all your videos!!
thanks for another killer catch and cook taku,always love to see what your gonna whip up next.enjoy your colabs with the addicted crew too.keep on grinding it out brother.
I hope you can get together with Leif and go to the mountains and do some catch and cook. He is really funny I love his work also. Be safe Peace, Dennis
Remove the cheeks on big fish then boil the heads and bones till done. Cool down and remove the meat off the head and bones to make fish balls. Strain the fish broth that can be used as well. Wet smoke salmon renders fish for salmon patties as well this way.
they would fry up even better if you held them under with a large spatula or spoon...but a strainer like used to clean the top of the oil in restaurant/fast food fryers would be ideal, you did tempura in the restaurant, you know what i mean. :P kinda like when you are frying chips for salsa you want to push them under not let them float on top of the oil....tempura sinks....skin/chips don't edit: oh yea as always amazing video....you and jocelyn are great.
NOPA does an off-menu salmon head roasted in their wood-fired oven during the season that's just insane; pure hedonism to eat. Might be a fun idea with a halved-up ling head and a campfire, or maybe just that little pizza oven on your grill.
Seeing so many countries around the world make use of every part of the animal is inspiring. I wish the west had a more open mind and found things like organ meat and offcuts more palatable
Minorities are likely to eat most of a animal. It's nothing wrong with it if you know how to cook it. I eat hoghead cheese, chicken necks and gizzard, and sometimes chicken feet.
We immigrants are trying to change that.
@@drjekelmrhyde As a Indonesian, i feel the same. We eat all kind of animal part, even in cow and sheep. You easily found soup with beef lung, beef stomach and another part of animal. This is pretty normal in here, and im so glad they're not wasting anything.
I'm from Portugal, a Western country, and we also eat every edible part of the animal, from fish to chickens, pork, and even goat. It's pretty sad to see half the world is starving while the other half constantly wastes food.
@@jules_laurent i think by western he meant the united states/canada
I actually did this with Salmon skin a couple weeks ago but I baked the skin for like 1.5 hrs at like 220F and let the skin cool down with the oven then fried it the next day. Definitely doing it again!
seems like a tedious arduous process
@@BeyondTheMind007 you probably don’t cook
"Actually" did it? Does one usually mime it?
Yum!
We are all looking forward to seeing more "invasive spieces catch and cook videos".
Keep living the dream!
I hear Florida has a Python issue lol
Does anybody here play Stardew Valley? This video reminds me of when I'm fishing in the game and I think I'm about to catch a rare fish and then it ends up being a bunch of Lingcod. 😅
I forgot to say this in my other comment. Try a mixture of tapioca and rice flour to coat the fish or skins. I do that because I am allergic to gluten and corn. It actually works really well and a lot of people have tried my breading and liked it as much as ones made with gluten. It works especially well on the fish skin, it increases how much they curl up and crunch.
that looks so good! i never thought about chicharones with fish skin before, that looks amazing.
❤️
Wow! I'm impressed,
I've subscribed to your channel through your trip to Niue.
I'm an expat Niuean living in Brizzy Australia, and I'm trying to teach these Australians that the best part of any fish is everything but the fillet, feed that to your cat.
I go out on charters quite often, and its such a waste, when the Skippers prepares the days catch and fillet the fish, and chuck the good stuff overboard.
I take all my catch whole, and I take as much as I can take in my cooler with the fish frames....People need to realise that they are throwing away gold.
That looks amazing! Thanks for showing us a new way to utilize the lingcod skin and collars. I love the collars. Never thought of frying them! Definitely going to have to try to make the lingcod chicharones!
Food looks great but Jocelyn lookin fine. She has great style.
In order to get that 40” halibut you might have to put in more time on the water , which means you’ll probably end up getting more cod as bi catch , which means you’ll probably end up frying it again ( Why ! ) because it taste’s so dam good ! Ya when we do a fish fry , which is pretty often I fillet them and fry the spine to and pick the meat off the wife likes the whole fish fried with the flesh sliced to make it really crispy , dipped in soy sauce with some slices of bird peppers ( spicy)🔥. Got three mangrove snapper , two sheepshead , one large Northern puffer, and a bunch of pinfish , yesterday , Saturday we head out to the skyway fishing pier for blue crab , and what ever is hitting the bait ! Just another day in paradise✌️
I usually just fry the skin without the boiling/drying process. It's more like chips rather than chicharones, but much quicker, and just as delicious!
Monterey bay! I use to work on one of those squid boats up there and saw you out there and yelled TAKU! You waved his and made my day!
I remember that!
Knife is life! im just a simple person who loves to cook and really love japanese food.. It is always my dream of having a real japanese knife.. Big fan here from Philippines..
I always give the collar away, and I never thought about doing that with the skin. Best video by far good stuff Taku 🤙
Im mexican and I approve this chicharrones de pescado .... they looks deliciosos 😋
I started using the corn starch & flour mixture! Love the texture of it when food is fried! Interesting video! No waste! Love it! Thanks for sharing!
Collars are seriously my favorite part of any fish. Definitely one of the most underrated parts on any fish.
“So far, we’ve only gotten two… which is only enough for bait… a couple of times..” I dunno why but it made me laugh 😂
Crispy fish skin is definitely a nice treat. This was awesome. Cheers, Taku and Jocelyn! ✌️
For ME it never gets old watching you fillet a fish.
SO EXCITED FOR #TAKUTUESDAY !!!! I love how you said "oh theres like 3 or 4" but as you were saying that, there was like 10 popping up behind you. lol
My favorite part of the fish head, collar, and the skin with cayenne even though my friends laugh at me lol
"Ling wings"
At first I rolled my eyes but then I laughed just because you seemed so pleased with the joke. 😂
Woohoo #65. Yes!!!! Dig your channel. Cheers from Kansas
a wonderful couple that i love to watch you both rock ....fish!
Loving the upgrade in content and music use 👊👊👊
Greetings from Thornton Colorado! The expression on Mr. Lings face while he watches you filet him is priceless! Actually it’s the same look my ex gave me lol. She said “ you go fishing one more time I’m going to leave you.” Geez I miss her……
Those fish skin chicharrones look amazing. We used to do that with Black Sea bass skin at a restaurant I used to work at. It’s such a great garnish and an awesome way to utilize the whole fish. everything about this video was amazing taku. You inspire us all to be better about food waste. Ling wings looked delicious!
I often ask for the ribs and collars when I have my fish fileted. Thank you for upping the ante with this video 🙂
🔥🔥🔥 love crispy fish skin!! I love dipping it in clam chowder or congee! Its bomb!
These videos really pull me out of my mental chaos sometimes. 🙏🏼
That's a good omen having the Porpoises with you...
I already had dinner and you are making me hungry specifically for fried fish.
Ohhhh. Fish skin chips!!! Nice. 😊
Wow, those fish dishes look tasty!! I will say that I've always been leary of fish that have small bones thinking they could get stuck in my throat. But we love fish. Thanks for another nice video!
lala de mexico putting in work!
I cooked up a feed of my halibut Yesterday. I wish you 100% success in snagging a big halibut very soon. SO GOOD !! Go ti so , samadista. Love your videos, Chef Taku.
That crunch had me salivating 😋😋😋🐟
look forward to Tuesday every week, keep up the good work!
Love it Taku! Keep it up man!
That looks so good, I look forward to every video you put out and you have inspired me to do more things outside. Keep up the great work!!!
This looks amazing. I didn't realize that fish skin could do that.
You should also do that with salmon head! Always see you throw them out. Season and throw them on the grill, it's fire!
I believe that was a Taku watching cruise! LOL
Seriously one of your best yet.
You are turning in to quite the fisherman! Nice work 🤙
Hank Shaw is great! His cookbooks are awesome & his website is a great resource! You guys should collaborate!
thank you for doing this! I always hate seeing wasted parts, but now I know what to do with them! 💪🏻♥️
In Thailand they make crispy catfish skin with either salt or a Tom yum powder. So its citrusy and spicy. I like to put it on noodle soup
Your shows are soooo…. Good, love the way you rate the end product man, keep up the good work!
I'm glad you guys had avid cider! But hopefully you guys come up to Portland for some cider breweries!
Great video man! Loving it
I ate at a Michelin starred restaurant in the UK (Story) and they served fish skin crackers with dots of cheese and herbs. Pretty delicious, wish more places served it.
Taku my main man! I watch ur stuff because I love 🍣 and my grandma was Japanese... You remind me of my heritage ohhh and I slay fish too. One day we have to meet up and fish!! Keep up the good work!!
Mind blown....... on the chicarones and fried collars are an all time favorite for me. Great episode 👏
nice!! you should do a Summer catch and cook series
That looks delicious, the wings are some of the best meat on the fish.
We need to see an Outdoor Chef Life/Andy's Fishing Wild Cook crossover!
It’s like California style fish and chips!
This guys knife work is so dang impressive
would love a lion fish catch and cook. i apologize if you've already done one! I'm fairly new to your channel. been subbed for 2 months now! LOVE! !all your videos!!
I am going to deep fry every skin I can get my hands on legally and ethically. This MUST be a new food trend. People are missing out on Chicharrón
papas fritas
OMG!!! Gotta try…😀🤙🏽fish on…
First time I've ever seen anyone make fish rinds. They look good though.
thanks for another killer catch and cook taku,always love to see what your gonna whip up next.enjoy your colabs with the addicted crew too.keep on grinding it out brother.
I hope you can get together with Leif and go to the mountains and do some catch and cook. He is really funny I love his work also. Be safe Peace, Dennis
This reminded me so much of a die hard fishing video.
Wow, I am always going to keep the wings and skins on my fish. Yummy
Ling Wings for the Wing! LOL!
Yum !! Looked so delicious, wish I could have some. Great video 💕👍
23:09 😆 🤣 😂 I had to rehear that 😆 🤣
0:46 the amount of times I've made a similar reaction while surfing and seeing one of these guys pop up next to me is insane
The crunch sound was perfect💜
Another great video! I had frog skin in Thailand and it was so good.
I really aspire to be as good as you in the kitchen and on the fillet job
Beautiful fillet skills!
Yo Taku with the LaLa lol really Mex here now lol
Remove the cheeks on big fish then boil the heads and bones till done. Cool down and remove the meat off the head and bones to make fish balls. Strain the fish broth that can be used as well. Wet smoke salmon renders fish for salmon patties as well this way.
Make your own salted egg fish skins! Like Irvins 😍
The fish looked very good 🐟🐟🐟🐟🐟🐟👍👍👍🔥🔥🔥
Great video- really enjoyed. Keep em coming 👍
not the point of the video, but Jocelyn looks so beautiful in this!! so in love with that top!!
That's really cool cos when my husband and I catch trout he never eats the skin I'm going to try that with the trout
they would fry up even better if you held them under with a large spatula or spoon...but a strainer like used to clean the top of the oil in restaurant/fast food fryers would be ideal, you did tempura in the restaurant, you know what i mean. :P kinda like when you are frying chips for salsa you want to push them under not let them float on top of the oil....tempura sinks....skin/chips don't
edit: oh yea as always amazing video....you and jocelyn are great.
🔥🔥🔥 Catch & cook Taku ✊🏼🧐👊🏼😎🤙🏼! Cheers y’all
NOPA does an off-menu salmon head roasted in their wood-fired oven during the season that's just insane; pure hedonism to eat. Might be a fun idea with a halved-up ling head and a campfire, or maybe just that little pizza oven on your grill.
i'm going to try this with walleye and bass. thanks taku
Fish skin is a perfect beer drinking snack. I leaned that in thailand. They apparently know how to eat and drink😂
Such an interesting preparation, I love it!
I love to watch your video dude. You are da man!!!
The skin thing was really good looking. Can you do this with any fish to include fresh water?
Great content lately Sir!
furikake chicharonnes? never thought about putting these ingredients together. Love the fusion. Keep up the awesome work. And, take care.
Dude… you could make those in a restaurant.. it’d be a winner winner ling wing dinner!
rad ..another great feast ty
Great episode. Plus Jocelyn should probably wear that shirt every episode.
Wonderful video thanks for sharing👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
Taku great video.
Love seeing folks utilize all of their catch. Say, how do I get you some hot sauce to try?
Love jocelyns shirt! Wheres it from?
collars are delicious!! how much time you boil the skin??👍👍👍