I didn’t expect perfection for this price but with a quick honing out of the package with a steel this thing is perfect. Super knife!Sturdy sheath included.
WAIT...HOL-LUP! You "KNOW" it's ah whaller when the guy starts the cut at one end and has to take 2 steps running the knife TO GET TO THE OTHER END! DAAAAAAAAAAAYUM! NICE CATCH! WOW WOW WOW! That put my 17 1/2 lb. Halibut that I caught out in the Channel Islands last year to shame! But I'm still the man cause it's the biggest fish I ever caught 😂
Cutting upper side, bottom side, cheek, (turn) cheek, bottom side, upper side - such a beautifully symmetrical work. You can tell he is no just another worker. He is an artist.
That is some mighty fine eats!! I absolutely LOVE halibut!! I love how he made sure to get the cheeks. Someone will be eating good for a while. That was a nice catch!! 👌
Yeah its super cool to watch. George is a master. He had no idea I was recording and can fillet much quicker. This is the speed, efficiency, and precision he uses all day long.
I always get the cheek meat off walleye when I filet them, they're just little nugget sized things, but they're so good. I can't imagine having a cheek this size, that's gotta be awesome. Now I need to find somewhere I can buy halibut cheek meat. I have to try this.
Many are careful not to cut into or too close to the stomach as to avoid worms which is where most hang out. Never seen anyone eat the stomach and the worms can be throughout the whole fish, you just cook this out. I'd never freeze my halibut when caught fresh unless I absolutely had to. Eat it while it's as fresh as possible.
Yeah I release any over 60 or so pounds these days. I'm guilty of killing a few 150+ pound halibut in my life so I don't judge but they don't taste as good and this female is a great fish to release. He does a great job utilizing it though which is all anyone can ask for.
@@tonyz6421that’s not a fish story lol, that’s white fish basics. The larger the white fish, the worst the meat tends to be. 30-80 lbs is ideal. The meat is prime in flavor and texture and your yield is just right, chefs prefer a fish within those ranges for a reason. These aren’t like bluefin tuna, where the bigger they are the better they are, that’s a fish that never stops working, it’s constantly moving and constantly feeding. Halibut are bottom dwellers, their meat benefits from them not being massive. The larger the halibut, the more likely you are to run into mealy flesh, and the meat isn’t as succulent. The larger fish are still ok, but they’re nowhere near as sought after in the culinary world as the small to medium size.
Nice job; just did not show the entire fillet job; like removing the skin.......most of these halibut fillet videos seem to skip that step --- which is what most Alaskan fishers have trouble with. Is that in another related video?
The fish normally gets processed with the skin. They only fillet the fish and either hand it back to the clients in a bag or have them processed in 1 or 2lb packs and have them flash frozen for packaging to ship back home. I’ve spent enough time filleting fish and watching these guys fillet their personal fish. Skinning is the easy part.
Well done. Rather see that big female fish released but to each their own. You utilized it well. I just think over 80lbs or so they're not quite as good.
It’s to clean off excess worms, it doesn’t remove any flavor. People don’t exactly like blood on the meat, and it doesn’t hurt to spray the meat at all. Halibut is pretty bland, especially at that size
Спорт
Incredible. That makes my mouth water. Bucket list trip added
Wow it's cool watching someone who knows what they are doing just smooth moves no wasted effort
So satisfying to watch a skilled man with good tools do his thing.
They did it "just for the Halibut" hehehehe
Yolly Yoker 😂
Love that lil handle he cut for himself
"OYSTER" is what they call it. (CHEEKS) White side is THINNER, than the TOP side, usually double in thickness.
@@50buttfish I think he ment the top to be able to flip the fish over.
You can also do it w the tail, make a little handle for yourself
I didn’t expect perfection for this price but with a quick honing out of the package with a steel this thing is perfect. Super knife!Sturdy sheath included.
Bloody brilliant knife work.
A true master!
Love the clickity clack of a sharp knife skimming bones!!
Something really relaxing at satisfying about this real pro at work
Beautiful fish! Wow 200 pounder! Excellent job!
WAIT...HOL-LUP! You "KNOW" it's ah whaller when the guy starts the cut at one end and has to take 2 steps running the knife TO GET TO THE OTHER END! DAAAAAAAAAAAYUM! NICE CATCH! WOW WOW WOW! That put my 17 1/2 lb. Halibut that I caught out in the Channel Islands last year to shame! But I'm still the man cause it's the biggest fish I ever caught 😂
Hey any halibut catch is a great one. The smaller ones are better eating anyway :)
Cutting upper side, bottom side, cheek, (turn) cheek, bottom side, upper side - such a beautifully symmetrical work. You can tell he is no just another worker. He is an artist.
It's just how you do it.
George you put Gordon Ramsey to shame! Well done!
One things for certain..my man has filleted a trillion or 2! 😂
Beautifully done
That is some mighty fine eats!! I absolutely LOVE halibut!! I love how he made sure to get the cheeks. Someone will be eating good for a while. That was a nice catch!! 👌
She
@@MrSpykle She?
Who wouldn't get the cheeks??
Thank you for making me feel unskillful
They get more from a cheek than I get from most fish I clean....makes me feel kind of inadequate!
The cheek is the bomb
Impressive skills!!
Such skill and precision.
Yeah its super cool to watch. George is a master. He had no idea I was recording and can fillet much quicker. This is the speed, efficiency, and precision he uses all day long.
Great job
Why am I here? Just for the Halibut.
Super clean filets.
When I find a video of how to filet 200lb halibut in 4 min and the video is 4 minutes, I watch.
Whats to say.beautifull filets.refined skill.great job!
I always get the cheek meat off walleye when I filet them, they're just little nugget sized things, but they're so good. I can't imagine having a cheek this size, that's gotta be awesome. Now I need to find somewhere I can buy halibut cheek meat. I have to try this.
Looks amazing doesn’t it. A steak sized cheek meat
Curt the fursh, slirce the fursh, turn' the fursh, toss the fursh burns.
Amazing work
Best cheeks I’ve ever seen. Top notch cutting!
Man, that was fast. I always wondered if they had filets on both sides. Thank you for the demo. Only one cheek??
They have fillets on both cheeks
The mans knows his stuff.
Something smells fishy Shemp it,s you.
@@3_too_won easy pork u pine, pick two.
hes a pro
That there is one sharp knife!
Alternate universe title:
200lb human filled in under 4 minutes!
Profi👍👍. Czech Republik 👍
Amazing
applause....
I bet he does this just for the Halibut
Now that is how you do it. 👍🏼
Wow what skill
Sure made that look easy.
I love Halibut in Lemon Butter sauce😋😋😋😋
Taste better when you add white wine.
@@alextogo8367 tastes better the way you like it
O que fazem com as carcaças e peles?
I like the fish head and use the full halibut.
We didn’t keep the heads of the halibut we all ways put the fish on the hooks.
Complimenti✌️👍
Aca en México hay lenguados grandes pero no mucho son mas chicos, buen filete
How do you deal with the worms from stomach cavity?
I normally cut that part out before cooking. I also freeze my fish for at least a week before I cook it.
Eat them, once the fish is cooked, it's just more free protein.
Many are careful not to cut into or too close to the stomach as to avoid worms which is where most hang out. Never seen anyone eat the stomach and the worms can be throughout the whole fish, you just cook this out. I'd never freeze my halibut when caught fresh unless I absolutely had to. Eat it while it's as fresh as possible.
Not bad for first time!
@@briansaben5697 couldn’t agree more 😄
Hell yea getting that cheek meat!
But who doesn't get the cheeks??
O linguado e um dos peixes mais fáceis de filetar
😳 Wow
Cardinal sin at the end - NEVER RINSE YOUR FISH WITH FRESH WATER!!!
How come?
Wow
Omg
How much did the whole fish yielded? 120 lb?
I believe it was around 100 lbs.
👍🏾👍🏾
I wonder if this was his first time 😂
1st or 2nd 😄
❗
Is this kind of fish Sushi grade?
Not really. Great for steaks and bbq more than anything. However I do make some really good ceviche with it as well
That looks smaller than the 180 pounder I pulled in last year. Going again this year and hoping for something smaller and hopefully more tender.
Yeah I release any over 60 or so pounds these days. I'm guilty of killing a few 150+ pound halibut in my life so I don't judge but they don't taste as good and this female is a great fish to release. He does a great job utilizing it though which is all anyone can ask for.
I'd say you don't know how to cook them properly. Any halibut cooked right is good. C'mon man. And that's a fish story for sure
@@tonyz6421that’s not a fish story lol, that’s white fish basics. The larger the white fish, the worst the meat tends to be. 30-80 lbs is ideal. The meat is prime in flavor and texture and your yield is just right, chefs prefer a fish within those ranges for a reason. These aren’t like bluefin tuna, where the bigger they are the better they are, that’s a fish that never stops working, it’s constantly moving and constantly feeding. Halibut are bottom dwellers, their meat benefits from them not being massive. The larger the halibut, the more likely you are to run into mealy flesh, and the meat isn’t as succulent. The larger fish are still ok, but they’re nowhere near as sought after in the culinary world as the small to medium size.
wow...wrecking machine....samuri....
Use the carcass for a nice fish stock, don't waste anything
45 gallons of fish stock later...
@@gs6810 give some to friends and family man
they smoke up beautifully and theres lots of meat in the head too
They use it...
@@tonyz6421 nope. It all goes in to carcass tubs at the end of the day unless somebody asks for them
Bella fileteadora, me are pescador, jajaja.
Gonna deep fry that with french fries?
Money Dood…
and off to coal point it goes
And HFP
Arraias e cações tem cartilagens e menos espinhos
😂why did it take so long🤔they are such an easy fish to fillet
note that she took out the cheeks also - probably 3 pound cheeks - yum
I could only imagine eating cheek meat the size of chicken breasts
Nice job; just did not show the entire fillet job; like removing the skin.......most of these halibut fillet videos seem to skip that step --- which is what most Alaskan fishers have trouble with. Is that in another related video?
The fish normally gets processed with the skin. They only fillet the fish and either hand it back to the clients in a bag or have them processed in 1 or 2lb packs and have them flash frozen for packaging to ship back home. I’ve spent enough time filleting fish and watching these guys fillet their personal fish. Skinning is the easy part.
did you spear do another spearfishing trip up there?
Jes, yes I got 2 halibut this year. A 50lb and a 70lb
that ante 200lb lol
Sure is, bud
Love the cheeks!!!!!!!!
Well done. Rather see that big female fish released but to each their own. You utilized it well. I just think over 80lbs or so they're not quite as good.
BS
He left alotta meat on that bone
No he didn’t
hardly doubt that one is 200 lbs.
Well it is buddy
Lol, you're just jealous....you're biggest fist is a 6" trout, if that.
halibut is one of rare tasty fishes. All those tunas, sword fishes etc are tastless rubbish. Also, grouper is good
Dude aint that fast
You jelly
Ha. Im faster and better . At it. Thats a nice fillet but slow. Ya ass clown
You lie
You Jel(lie)...
@@dustinclark8186 Baiting fish and catching them may be more fulfilling than trolling people.
200 lbs my ass.
It’s 200.
Another green eyed dolt.
200 pounds my Ass
You’re right… It was 206 to be exact, I apologize for lying to you.
How do you know, cause you're 400lbs and have a eye for weight?
Ok bobby
No pesquen ese pez esta amenazado se va extinguir.
Amazing! It was all top notch until water was sprayed on the filets. No need.
It’s to clean off excess worms, it doesn’t remove any flavor. People don’t exactly like blood on the meat, and it doesn’t hurt to spray the meat at all. Halibut is pretty bland, especially at that size
Partially true, however if you're watching closely, he only lightly sprayed it and it needs a brief spray. Good grief.
not gain down the middle ,, seriuosly