what an incredible gift from that customer, and what a great gift back in the form of that dish! also what a life for that trout. homie went out in style.
No criticism at all; just information. The Test is one of the fairly few chalk streams in the UK - that means that the water for it comes out of natural springs in the chalk hills where the stream originates from. That leads to highly “filtered” water which in turn means a clear, clean stream allowing a lot of natural weed growth. I’ve fished the Test a few times and it’s a very interesting river. The majority of the fish (certainly in the beats that I fished) were not natural to the river but rather “grown” in trout farms and introduced to the river. It’s a very beautiful river and countryside but surprisingly easy to fish, by which I mean that the banks are generally well manicured with regular low bush behind which to crawl and hide. The river and its let’s are fairly wide - all of this makes casting and moving quite easy. By contrast, I fish weekly in season on the River Teise in Kent. It’s water comes from the Bewl Bridge reservoir and it flows through a lot of farmland. Therefore, it is very susceptible to mud flowing off the fields after rain. Generally, you can’t fish until you’ve had 3 or more days dry weather. It’s a complete opposite to the Test - the banks are generally in-manicured with lots of overhanging bushes and trees. In many places, it no more than 2m wide. You have to be really flexible on casting and getting access to the more hidden parts. The river has both brown and rainbow trout. Unless impossible, you return the brown trout but keep the rainbow. I eat my catch the same day or day after latest. My favourite way is to keep it simple. I gut but don’t fillet the fish. I fill the cavity with herbs (the local wild garlic is superb for this) and then slice up 1 or 2 lemons. Season well and then wrap it in foil allowing some air to stay inside the tightly crunched envelope. Generally, 30 or 35 minutes at 180 degrees. Take it out; allow to rest still sealed in the envelope for a good 10 minutes. Then open up and gently peel away the skin and you can lift out whole chunks of the trout meat. A worthy tribute to a great fish
@@MbisonBalrog the brown trout are native to the UK and the river. Rainbow trout are indigenous to Asia and the Americas but have been introduced to almost every country in the world
Engineering is a profession not a "trade". If you regard your routine work as trade then you are a technician. As a guide, Engineers wear suits and work on desks and computers whereas technicians carry a toolbox. The Terms "Engineer" and "Technician" are legally protected in the whole of Europe and are reserved for those who are entitled to place the letters C.Eng and Eng.Tech after their name. You're welcome.
My pops taught me how to clean trout when I was 6 and caught my first one, been doing it ever since, and I'm still not quite that efficient at it. Awesome to see.
@@simonshotter8960 I live 5 minutes away from river test and grew up on the river itchen. I think more love needs to be found in your technique of cooking wild caught trout
I caught a rainbow a little bigger than that brown in Wyoming this past October. Gutted it and removed the gills. Rubbed it down with a little avocado oil, salted it and fashioned a rotisserie right there beside the lake. The fish was ready to eat less than an hour after being caught as was the best trout I’ve ever had.
Damn my boy thats a hell af a beautyful fillet! I love how you show what you do regardless of what you do. Very inspiring for me. Im a home cook but im so curious for what you do at Fallow. I love to see head chef plate. All just so calm and proffesional. Keep it up guys
I've recently been watching some of your videos and I like that you show what it is like to cook on that level in that sort of environment, and that it has this live and real feel to it as compared to a safer studio environment. It is way more authentic. The only thing I wish you would take more care of is how you handle some of the tools and ingredients. The guy filleting the fish using the same cloth to wipe the cavity, his hands, the knive all in one go after getting rid of the gut and the guy plating, touching the spoon on the front end 3 times, then scratching his head to touch the spoon again. I know this is how it is sometimes, been working in kitchens myself. Sometimes you need a bit of a reminder. Keep up the good work otherwise.
0:45 love this channel, but trout are not exclusively bottom feeders, whoever told you that is spreading limited knowledge… In shallow water, like rivers and streams, trout eat from the surface and middle of the water column. This is why fly fishing is popular with trout… In deep water, like oceans and large lakes, trout eat from the bottom. However, trout always feed upwards, even if they are holding low, so it's important to keep some separation from the bottom when fishing for them. Trout are opportunistic feeders…
when im doing prep in the restaurant fish is almost always the furst thing i do cause fish is the freshest thing u get in the morning and i also want to be done with it:D
In Shotesham Park the river splits into two channels which rejoin just above Shotesham ford. The pool here is a popular location in summer time for paddling, swimming and fishing. ?
So you blow torch for a few seconds the strips of filleted trout, not cooked? I’m sorry but I really don’t understand this. Would you mind explaining what the difference is between this and sashimi? Thanks.
you guys do keep a few secrets you won't easily share with your viewers. Like needing to remove the thin black skin inside the fish because it turns bitter when cooked. Here it just magically disappears. Or how to debone the tail part. But I'll assume it's skipped just to save time in the video, not by malice. Also, trout is not a bottom feeder, quite the opposite, it's carnivorous, it feeds on flies and stuff floating on top of the water.
Yes I wondered also. Maybe the slime makes it unstable, but he wasn’t going to use the skin at that time so it wasn’t going to contaminate? Not sure, but I thought the same.
Is it a normal thing for the posh restaurants in the UK to cook customer's catch or game? I've heard that during the war, when rationing was on, it was quite common for someone to take down a phaesant and bring it to a restaurant for cooking and serving.
The brownies are muddy tasting from English chalk streams. Farmed ones like this are a bit better. The rainbows are closer to salmon. All very nice smoked though
I could f10 trout in the time it took him to do one. Maybe he went slow for demonstration purposes.salt the fish, bread well in cornmeal and deep fry. chows down and he’s still cleaning the the fish. At least that’s how we do it in the South.
I realize that it wasn't necessary to take the kidney out (the dark line below the spine of the fish you can see inside the cavity) because you were filleting it, but surely you remove it eventually even if you're just using the frame for stock?
Caveat as this may be an Australian thing in our generally faster flowing rivers but a trout that size wouldn’t be worth eating here as anything above 2pounds doesn’t have much flavor. Great cook up tho
trout taste like mud because they are swimming in water with high algae content. best to fish these rivers in early spring rather than late summer to miss the bloom.
Smoke it, but first make sure a layer of white is under the skin,fat, and eigth of an inch is good. If it hasn’t a good layer of fat don’t bother for that is where the flavour is and if it is farmed trout don’t bother at all.
Someone needs to teach you how to properly clean a trout. I don’t question anything I’ve seen on this channel, but this was a rookie attempt and you made a mess of the guts in the fish. After you spilt the belly, take your blade, go under and through the jaw under the tongue and pull the blade forward towards the lips cutting all the way through. Stick your index finger through that hole so you’re pressing in the tongue. Then pull down and the gills and guts come out. Then clean the blood line along the spine. You’re welcome
The skill and passion is amazing. That said - not sure why they keep on pushing rapeseed oil - it is clearly inferior to olive oil - not everything needs to be local.
As an Alaskan and lifelong sport salmon/steelhead/trout fisherman and species wide commercial fisherman I will say that I; 1000% guarantee, can out filet any chef….particularly this “chap”. The dinner looks good though
@@Tu_Padre31no any fish caught out of fresh water is not considered to be safe to eat raw. Freshwater fish hold way more bacteria. That’s how you get yourself incredibly sick.
Since when is trout been considered a bottom feeder? Literally trout have to have the best Waters otherwise they die....... They are almost too sensitive
Everyone in the comments trash talking like they can do it better, from behind their keyboard in their basement as they pull chips from the bag and wipe the dust on their pants.
Trout are known for bottom feeding? That's not right. The entire reason that fly fishing is a preferred method is that they prefer to feed on the surface. The way you make your trout taste best is to cut the gills and get as much of the blood out as possible as soon as it is caught and get it straight onto ice.
Mate having filleted many thousands of fish, why head and gut the fish. Just take a fillet off each side in seconds. You wasted so much time. I can't cut chives like you, but I can fillet a fish way better than that.
Beautiful. I always hear people complain about the bones but if you cook it property it should easily flake and taste wonderful. I spent the summer on a beautiful lake in NW Montana and they had lake salmon but it's really a lake trout. Small and delicate! en.wikipedia.org/wiki/Kokanee_salmon I was blessed to be gifted two fresh Kokanee this summer! Absolutely stunning fish! I have a small pair of crafting flat-nose pliers that I use to remove pin bones.
When I see someone taking tweezers and pin-boning the fish, I give a thumbs up!
what an incredible gift from that customer, and what a great gift back in the form of that dish! also what a life for that trout. homie went out in style.
Why is this channel so small i dont get it, wonderful job guys respect the animal that gave us his life for us to consume greetings from Atlanta Ga.
Just popped up for me and I subscribed straight away after 2 vids.
Probably algorithm stuff, just keep liking and commenting and we can get them up in no time! They're an incredible channel!
@@supersloth1667 can't stop binge watching these guys lol
Blowing up huge recently though 👍🏻
They're growing quickly. I subscribed just a couple of weeks ago, and they had ~90,000 subscribers then.
No criticism at all; just information. The Test is one of the fairly few chalk streams in the UK - that means that the water for it comes out of natural springs in the chalk hills where the stream originates from. That leads to highly “filtered” water which in turn means a clear, clean stream allowing a lot of natural weed growth.
I’ve fished the Test a few times and it’s a very interesting river. The majority of the fish (certainly in the beats that I fished) were not natural to the river but rather “grown” in trout farms and introduced to the river. It’s a very beautiful river and countryside but surprisingly easy to fish, by which I mean that the banks are generally well manicured with regular low bush behind which to crawl and hide. The river and its let’s are fairly wide - all of this makes casting and moving quite easy.
By contrast, I fish weekly in season on the River Teise in Kent. It’s water comes from the Bewl Bridge reservoir and it flows through a lot of farmland. Therefore, it is very susceptible to mud flowing off the fields after rain. Generally, you can’t fish until you’ve had 3 or more days dry weather. It’s a complete opposite to the Test - the banks are generally in-manicured with lots of overhanging bushes and trees. In many places, it no more than 2m wide. You have to be really flexible on casting and getting access to the more hidden parts.
The river has both brown and rainbow trout. Unless impossible, you return the brown trout but keep the rainbow. I eat my catch the same day or day after latest. My favourite way is to keep it simple. I gut but don’t fillet the fish. I fill the cavity with herbs (the local wild garlic is superb for this) and then slice up 1 or 2 lemons. Season well and then wrap it in foil allowing some air to stay inside the tightly crunched envelope. Generally, 30 or 35 minutes at 180 degrees. Take it out; allow to rest still sealed in the envelope for a good 10 minutes. Then open up and gently peel away the skin and you can lift out whole chunks of the trout meat. A worthy tribute to a great fish
P
that was enjoyable to read thanks for sharing
Is the trout from Amerika?
@@MbisonBalrog the brown trout are native to the UK and the river. Rainbow trout are indigenous to Asia and the Americas but have been introduced to almost every country in the world
Next time just email us all that novel of a comment, please
I know nothing about the pure skill and mastery of preparing high class meals but I recognise a fish when I see one. Respect.
I’m an engineer by trade but to see a skilled person good at their job is a pleasure to watch bravo
and no one cares you are an engineer
Engineer by Train? lol
I’m an astronaut and agree.
@@cadthunkinthey fixed it since you said that lol.
Engineering is a profession not a "trade". If you regard your routine work as trade then you are a technician. As a guide, Engineers wear suits and work on desks and computers whereas technicians carry a toolbox. The Terms "Engineer" and "Technician" are legally protected in the whole of Europe and are reserved for those who are entitled to place the letters C.Eng and Eng.Tech after their name. You're welcome.
My pops taught me how to clean trout when I was 6 and caught my first one, been doing it ever since, and I'm still not quite that efficient at it. Awesome to see.
Trout is such a fine fish. Pleasant to catch and delicious to eat. The roe is also wonderful.
Trout is disgusting, it tastes like mud
@@simonshotter8960 did you not watch the video
@@mishga5 all trout tastes like mud. I’m from Hampshire, you don’t need to talk to me about the river test or river or itchen trout, believe me
@@simonshotter8960 so you have never eaten trout?
@@simonshotter8960 I live 5 minutes away from river test and grew up on the river itchen. I think more love needs to be found in your technique of cooking wild caught trout
I caught a rainbow a little bigger than that brown in Wyoming this past October. Gutted it and removed the gills. Rubbed it down with a little avocado oil, salted it and fashioned a rotisserie right there beside the lake. The fish was ready to eat less than an hour after being caught as was the best trout I’ve ever had.
nice
Where in Wyoming?
Damn my boy thats a hell af a beautyful fillet! I love how you show what you do regardless of what you do. Very inspiring for me. Im a home cook but im so curious for what you do at Fallow.
I love to see head chef plate. All just so calm and proffesional. Keep it up guys
something very consoling about watching this. the skill and precision. the commitment to learning a thing and doing it right
I've recently been watching some of your videos and I like that you show what it is like to cook on that level in that sort of environment, and that it has this live and real feel to it as compared to a safer studio environment. It is way more authentic. The only thing I wish you would take more care of is how you handle some of the tools and ingredients. The guy filleting the fish using the same cloth to wipe the cavity, his hands, the knive all in one go after getting rid of the gut and the guy plating, touching the spoon on the front end 3 times, then scratching his head to touch the spoon again.
I know this is how it is sometimes, been working in kitchens myself. Sometimes you need a bit of a reminder.
Keep up the good work otherwise.
What a beautiful brownie, wow!
Excellent SBS. You made it look very easy❤
0:45 love this channel, but trout are not exclusively bottom feeders, whoever told you that is spreading limited knowledge… In shallow water, like rivers and streams, trout eat from the surface and middle of the water column. This is why fly fishing is popular with trout…
In deep water, like oceans and large lakes, trout eat from the bottom. However, trout always feed upwards, even if they are holding low, so it's important to keep some separation from the bottom when fishing for them.
Trout are opportunistic feeders…
In 1:46 the dorsal aorta was still in and in 3:15 it was already removed x'D
Seen a lot of filet videos,however none have ever mentioned the bloodline. Makes all the difference in the end product
Wow looks yummy
when im doing prep in the restaurant fish is almost always the furst thing i do cause fish is the freshest thing u get in the morning and i also want to be done with it:D
Nice work it looks delicious
Hearing someone describe trout as a muddy flavor blows my mind as an Australian.
That’s a huge trout!
How did you cure it ? Kind of the most important step ???
In Shotesham Park the river splits into two channels which rejoin just above Shotesham ford. The pool here is a popular location in summer time for paddling, swimming and fishing.
?
tbh, ive seen many experienced fisherman removing insides and heads far more quick and efficient. Rince that with water (insides)
Awesome job Sir. Is it a gyuto you use?
Amazing content
So you blow torch for a few seconds the strips of filleted trout, not cooked? I’m sorry but I really don’t understand this. Would you mind explaining what the difference is between this and sashimi?
Thanks.
It's a cook book!!!! A cooook booook!!!!!
So random that this fish is from the river Test...my friend's dad has one of the licenses to fish there right now and we're going there on Saturday 😂
Never heard anyone say trout tastes like mud, over here it's considered a delicacy way more precious than salmon
Bro needs a fishing trip to America.
you guys do keep a few secrets you won't easily share with your viewers. Like needing to remove the thin black skin inside the fish because it turns bitter when cooked. Here it just magically disappears. Or how to debone the tail part. But I'll assume it's skipped just to save time in the video, not by malice. Also, trout is not a bottom feeder, quite the opposite, it's carnivorous, it feeds on flies and stuff floating on top of the water.
Ate trout last night.
Why did he wipe the skin with the bag he just used to pull the guts out?
Yes I wondered also. Maybe the slime makes it unstable, but he wasn’t going to use the skin at that time so it wasn’t going to contaminate?
Not sure, but I thought the same.
MAP gas is fastest / hottest. Yellow bottle in the US is MAP on the torch
I love your channel your very knowledgeable... However trout or not bottom feeders.
Noooice 🤩
Is it a normal thing for the posh restaurants in the UK to cook customer's catch or game? I've heard that during the war, when rationing was on, it was quite common for someone to take down a phaesant and bring it to a restaurant for cooking and serving.
Id say so
If he's got a loicence to take trout in Pommyland, you can bet he's got money to make these guys do whatever he says...
The brownies are muddy tasting from English chalk streams. Farmed ones like this are a bit better. The rainbows are closer to salmon. All very nice smoked though
When did they cure it??
I could f10 trout in the time it took him to do one. Maybe he went slow for demonstration purposes.salt the fish, bread well in cornmeal and deep fry. chows down and he’s still cleaning the the fish. At least that’s how we do it in the South.
With all the tomatoes, lemon, herbs and ketchup, can you even taste the trout?
Blessed vid thank you king
I realize that it wasn't necessary to take the kidney out (the dark line below the spine of the fish you can see inside the cavity) because you were filleting it, but surely you remove it eventually even if you're just using the frame for stock?
Caveat as this may be an Australian thing in our generally faster flowing rivers but a trout that size wouldn’t be worth eating here as anything above 2pounds doesn’t have much flavor. Great cook up tho
When you’re cutting its guts out do you have to cut all the way to the bum?
fish dont have bums, the have an anus.
I just might buy a whole fish
Does this hurt the fish?
Why dont you remove the guts from the gills, You can take everything out without cutting the belly and risking spoiling the fish.
Need a vid of this please
trout taste like mud because they are swimming in water with high algae content. best to fish these rivers in early spring rather than late summer to miss the bloom.
Smoke it, but first make sure a layer of white is under the skin,fat, and eigth of an inch is good. If it hasn’t a good layer of fat don’t bother for that is where the flavour is and if it is farmed trout don’t bother at all.
Am I the only person who hates the LPG taste of blow torched food? I can always tell when a torch is used.
Taste like the fuel that's in the can
Someone needs to teach you how to properly clean a trout. I don’t question anything I’ve seen on this channel, but this was a rookie attempt and you made a mess of the guts in the fish. After you spilt the belly, take your blade, go under and through the jaw under the tongue and pull the blade forward towards the lips cutting all the way through. Stick your index finger through that hole so you’re pressing in the tongue. Then pull down and the gills and guts come out. Then clean the blood line along the spine. You’re welcome
f me looks so good
The skill and passion is amazing. That said - not sure why they keep on pushing rapeseed oil - it is clearly inferior to olive oil - not everything needs to be local.
If trout only feed from the bottom then why would they ever take a dry-fly ? Asking for a friend obvs
Shame on you, you forgot to pluck out the cheeks...it's the pearl of a trout!
As an Alaskan and lifelong sport salmon/steelhead/trout fisherman and species wide commercial fisherman I will say that I; 1000% guarantee, can out filet any chef….particularly this “chap”. The dinner looks good though
So when was the trout cured? Why not add that to the video?
This was Shohei Othani last night serving Mike that 3-2 slider
Having fished and filleted fish for 40 years, I just got an education.......
What brand knives do you guys use?
He’s using what is called a “fish slice”
Manuel neuer prepping a fish
9:39 he said "because it's cured" ............
I didn't see the curing bit :(
Anyone ?
4:25 - "you could eat it raw." Really? River trout?
Small trout from cold running streams are fairly safe raw, this one is a little too ok the large side to be eaten raw.
@@Tu_Padre31no any fish caught out of fresh water is not considered to be safe to eat raw. Freshwater fish hold way more bacteria. That’s how you get yourself incredibly sick.
Does this hurt the trout?
Not at all. The trout lives a full and happy life after it is eaten.
How to:
- Catch
- Whack
- Clean
- Rest
- Dress
- Cook
- Eat
- Repeat
Can i bring in my goldfish and see what you can do with him?
Made a mess of the gutting and filleting.
Since when is trout been considered a bottom feeder? Literally trout have to have the best Waters otherwise they die....... They are almost too sensitive
Remember they're wankers for a reason!
Why wouldn’t you scrape out the bloodline
I prepare my trout by buying them flowers and complimenting them on their appearance. A clean bottom is imperative.
Bud you need a lesson from trout fishermen in pa or wva.
12:40 I'm sure it's delicious but that looks like a mess
Is this trout from Amerika ? Apparently Europe eat more trout while in US we eat Branzino which comes from Europe
He literally says its from europe
Everyone in the comments trash talking like they can do it better, from behind their keyboard in their basement as they pull chips from the bag and wipe the dust on their pants.
Could always get a bigger damn k if! Lol
*Retitled: How to destroy a trout in **12:57*
Trout are known for bottom feeding? That's not right. The entire reason that fly fishing is a preferred method is that they prefer to feed on the surface. The way you make your trout taste best is to cut the gills and get as much of the blood out as possible as soon as it is caught and get it straight onto ice.
Please tell me im not the only one who thinks that green tomato sauce looks just like the fish gut mess he got all over the place...
Don't put too much sauce on trout, you will overpower the fish flavour.
Filayting
So basically your customer is a rich man, he has the right to fish there and not many others.
You jealous?
He made just 2 napkins from that beautiful big fish….
That’s how you catch a trout
Mate having filleted many thousands of fish, why head and gut the fish. Just take a fillet off each side in seconds. You wasted so much time. I can't cut chives like you, but I can fillet a fish way better than that.
You doing fish first time 😂😂
Bro that trout was never cured before you blowtorched it haha
Totally ridiculous that people aren't allowed to fish. It's not hard to manage fish populations by paying for stocking with the costs of the permit.
Do not like the presentation at all.
Thats the whitest trout i have seen
Have we all gone insane? This dish probe costs 100.00usd for 6 slices of farm raised trout slathered in sauce.
He clearly stated the river the fish was caught in.
Rapeseed oil ! Really ?
Not such a great plate up. Sounds beautiful though!
This guy makes s career of talking out of his ass.
Imagine being able to own a river so ridiculous
Beautiful. I always hear people complain about the bones but if you cook it property it should easily flake and taste wonderful. I spent the summer on a beautiful lake in NW Montana and they had lake salmon but it's really a lake trout. Small and delicate! en.wikipedia.org/wiki/Kokanee_salmon
I was blessed to be gifted two fresh Kokanee this summer! Absolutely stunning fish! I have a small pair of crafting flat-nose pliers that I use to remove pin bones.
Wheres the rest of the fish 😂
Nasty farm trout ! That meat taste like crap 💩