Ok i see this a lot even with pro chefs why scale the fish? why cut the head off? why gut the fish? just fillet with scales and head on then skin and section up
I used to always scale, gut and then fillet when I started fishing. But these days it really depends on how you plan to eat the fish. For example if you plan to dry age the fish for sashimi, it's usually done as a whole fish. So I scale, gut and leave in the fridge for a few days. Another benefit of doing this is when you're filleting you don't get scales, blood and gut juice all on the exposed flesh. If I plan to cook the fillets then just fillet the sucker with guts and scales on. Also the head of the fish is often used for fish soup or stock. So there is minimal wastage. There is no right and wrong way just different amounts of effort for what you want to achieve. This video was made many years ago and over time I have slowly changed my methods of processing fish.
If you want them to taste the best, bleed, gut and fillet and take the skin of straight after catching... Then cut any red blood lines out of them. The skin taints the flavor alot more than your would think....
What is the dressing on the finished dish, would you share the recipe? Im keen to try sashimi style this season. I'm also going to dry-brine for 20 or 30min to see if it helps firm up the flesh. Don't worry about the haters hiding behind their keyboards giving stick about filleting etc - they aint got a video up showcasing their mad skills......and you clearly state that like most of us viewing this, we're just amature fisho's having a go and doing our best.
Thanks for the positive comments. Yes alot people do get upset when something is done differently or if you use scissors for example! As requested I have added the ceviche recipe in the video description. Adjust ingredients to your liking hope you like it.
Why on earth would you gut the fish, head the fish, scale the fish, then fillet it? Complete waste of time better to leave the scales on ifbyou skin it.
![Australian Salmon [3] BEST WAYS OF COOKING](http://i.ytimg.com/vi/i-C5DyTAtn8/mqdefault.jpg)
![Australian Salmon [3] BEST WAYS OF COOKING](/img/tr.png)
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
It’s an underrated fish, as is Tailor. Both great smoked too.
Agreed! It’s great to see more anglers now utilising these species
Looks awesome. I quite like Aussie salmon quickly seared but still raw in the middle
take the fillets off, then skin it before tidying it up. Much easier
Ok i see this a lot even with pro chefs why scale the fish? why cut the head off? why gut the fish? just fillet with scales and head on then skin and section up
I used to always scale, gut and then fillet when I started fishing. But these days it really depends on how you plan to eat the fish. For example if you plan to dry age the fish for sashimi, it's usually done as a whole fish. So I scale, gut and leave in the fridge for a few days. Another benefit of doing this is when you're filleting you don't get scales, blood and gut juice all on the exposed flesh. If I plan to cook the fillets then just fillet the sucker with guts and scales on. Also the head of the fish is often used for fish soup or stock. So there is minimal wastage. There is no right and wrong way just different amounts of effort for what you want to achieve. This video was made many years ago and over time I have slowly changed my methods of processing fish.
Whatever works for you mate but you made that about 100 x harder than it needed to be.
If you want them to taste the best, bleed, gut and fillet and take the skin of straight after catching...
Then cut any red blood lines out of them.
The skin taints the flavor alot more than your would think....
Is kayak fishing ,as simple as-using the sonar to find where the fish are and then dropping a line,or is there more to it than that?
Yes and No, if fishing was that simple we would call it catching instead.
Who taught you to fillet salmon
Longest filleting ive ever seen, whats with the scissors?
What is the dressing on the finished dish, would you share the recipe? Im keen to try sashimi style this season. I'm also going to dry-brine for 20 or 30min to see if it helps firm up the flesh.
Don't worry about the haters hiding behind their keyboards giving stick about filleting etc - they aint got a video up showcasing their mad skills......and you clearly state that like most of us viewing this, we're just amature fisho's having a go and doing our best.
Thanks for the positive comments. Yes alot people do get upset when something is done differently or if you use scissors for example! As requested I have added the ceviche recipe in the video description. Adjust ingredients to your liking hope you like it.
Could you do a segment or video on fish finder
Not likely as I am still very new to using this fish finder, there are already some good videos out there which are very comprehensive
what exactly is “Australia Salmon”?
Kahawai
A species you generally give to your mother in law!
Why on earth would you gut the fish, head the fish, scale the fish, then fillet it? Complete waste of time better to leave the scales on ifbyou skin it.
filleting the fish without scaling can dull the knife + if filleting inside it makes way less mess if the fish is already scaled