63 éves magyar halász ember vagyok. Én is most akarok venni, egy kereskedelmi cégtől, fagyasztott fekete tőkehalat. Sajnos ez évben nem lett saját zsákmány halam. (Édes víz, Mura folyó, engedéllyel halászom, van fenn videóm is.) Norvég hal filé "black cod" 3249 HUF / KG. Konyhára kész, nem kell tisztítani. 😁
Thank you from The Culinary Institue of America, Hyde Park, New York. It seems like ya'll are doing it the right way, throwing back the juveniles, not bringing up the traps too fast, the open market will not buy under sized fish, quotas, and the pots themselves do not seem to be damaging the environment. I would call this sustainable.
Cheers from southeast Alaska P.O.W... great video ! We get free 350 black cod personal use permits here.. Love to eat them but one a week is about it..it is just so rich..they are the butter fish for sure.
I understand your idea and its great do the same thing myself in Sweden. But: You have very in modern way of working. Then your gere is like 1980 back in Sweden.
Richard S. They have a really slow metabolism and don’t move much. The seas were rough that day so we were in a hurry to get all the gear in so it wasn’t hanging off the side of the boat. We threw the small ones back and then left the big ones on the deck while we ran the last pot. We have to make room to get the fish down in the slush. They are only on the deck a few minutes before they go down.
Any thoughts on what percent, if in fact any , of the returned fish actually survive the barotrauma from being raised from 3,600 foot depths, just to be released back onto the surface? Are you familiar with the "Return Them Right Program" sponsored by Florida Fish and Game aimed at increasing survivability of Reef Fish caught from far lesser depths?
I got 1 kg of black cod fish frost filet for a gross price of 9 euros and 35 cents. Lithuanian fishmonger Vici -> Hungarian merchant Matusz -> me, the customer.
I really don’t know why fisheries want you to release undersized fish as every pro fisherman knows they are already dead. There’s no way they will survive. From a Cook Islander
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Never knew how much was involved in getting the fish to market. Great video, very informative.
In Hawaii we call it butter fish cost is high for this fish understandably why!! Appreciate fishermen keeping fresh fish for people accessible!!
No idea how I ended up here but I watched it all. Really interesting, great job guys
Such transparency is highly appreciated!
Amazing video, fishing the Farallons rod and reel is a dream of mine. Looks awesome!!
Hi from New Zealand guys! An absolutely fascinating video. Great to see what happens after the fish come into port. Thank you.
Thanks for the look behind the scenes! I really appreciate all your hard work.
Cool! I’ll make sure to drop by as soon as traveling is safe again.
I would love to buy some fresh sardines. Are you able to net/catch them?
Had a chance to try some black cod for the first time. It won't be the last. Amazing flavor and a little oily but not fishy tasting whatsoever
63 éves magyar halász ember vagyok. Én is most akarok venni, egy kereskedelmi cégtől, fagyasztott fekete tőkehalat.
Sajnos ez évben nem lett saját zsákmány halam. (Édes víz, Mura folyó, engedéllyel halászom, van fenn videóm is.)
Norvég hal filé "black cod" 3249 HUF / KG.
Konyhára kész, nem kell tisztítani. 😁
Wow! Thanks for great video!
Thanks for your hard work!
Good luck!✌🙂
Thank you from The Culinary Institue of America, Hyde Park, New York. It seems like ya'll are doing it the right way, throwing back the juveniles, not bringing up the traps too fast, the open market will not buy under sized fish, quotas, and the pots themselves do not seem to be damaging the environment. I would call this sustainable.
Blackcod don't have air bladders, they can be brought out of the deepest waters with no harm, they boogie back down deep in a flash.
Amazing. Such dangerous work. Such a wonderful food. Thanks for your work!
Greetings from Las Vegas.
Great video!!!
Please forgive a stupid question but you don't have to bleed the Cod before putting them on ice?
Why don't you bleed the fish before going in the hold? I was taught the sooner they are bled the better the quality.
Did you make that bait station? Best setup I've seen for hand cutting bait.
Cheers from southeast Alaska P.O.W...
great video !
We get free 350 black cod personal use permits here.. Love to eat them but one a week is about it..it is just so rich..they are the butter fish for sure.
Looks really good guys. Thanks.
In the late 1880's they had what were called the Egg Wars in the Faralons, google it
Show us more fish. The fish are kinda the whole point.
Is there a reason the catch is not bled? Looks like the Ling Cod might have been, but the rest? Tx.
Impressive!!!
I understand your idea and its great do the same thing myself in Sweden. But: You have very in modern way of working. Then your gere is like 1980 back in Sweden.
That was cool
How can l go with you and go fishing
Why do you use such a large heavy pot, would smaller ones not be easier worked with..aquamesh etc?
how come I can bought some small black cod at asian supermarket while here look like has size limit?
You sell sushi grade salmon that is safe to eat raw?
I want to know more about fishing
How can I start commercial fishing?
Why are there fish still on deck when they are raising the 3rd pot? Why are the black cod so still? Do the released small ones really survive?
Richard S. They have a really slow metabolism and don’t move much. The seas were rough that day so we were in a hurry to get all the gear in so it wasn’t hanging off the side of the boat. We threw the small ones back and then left the big ones on the deck while we ran the last pot. We have to make room to get the fish down in the slush. They are only on the deck a few minutes before they go down.
Wow... thank you
Don’t all of the fish you don’t keep die from decompression when you toss them over?
99% of them die thats for sure
Some fish can handle the pressure change better than others. Black Cod can handle the pressure change pretty well from what I understand.
Where to buy these Black cod?
Any thoughts on what percent, if in fact any , of the returned fish actually survive the barotrauma from being raised from 3,600 foot depths, just to be released back onto the surface? Are you familiar with the "Return Them Right Program" sponsored by Florida Fish and Game aimed at increasing survivability of Reef Fish caught from far lesser depths?
Why not bleed them and then the slurry?
Ask him if he wants some cheese with that whine ! Ha Ha Ha
Need a deck hand ?
I got 1 kg of black cod fish frost filet for a gross price of 9 euros and 35 cents. Lithuanian fishmonger Vici -> Hungarian merchant Matusz -> me, the customer.
Waooo. Megustaria. Saber. Más
Waoooo
Can’t believe people eat cod
Blagh
I really don’t know why fisheries want you to release undersized fish as every pro fisherman knows they are already dead. There’s no way they will survive. From a Cook Islander
I. Want to fishing with you
Why not catch your squid. Its easy.
And dumb me moved out of the bay area.
No, not dumb
Hello Brother how you like me. I. Can Talk. To you. Go. Alaska. Fishing
Quiero. Comprar. Nasas. Así. Redonda