Filleting Australian Salmon for Ceviche
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- Опубликовано: 14 окт 2024
- DISCLAIMER
I AM BY NO MEANS A PROFESSIONAL.
I AM JUST AN AMATEUR FISHERMAN WHO CATCHES THE ODD FISH A FEW TIMES A YEAR.
THIS IS MY PROCESS OF FILLETING AND PREPARING THE FISH.
Filleting Australian Salmon for Ceviche.
Australian Salmon while fun to catch, it isn't what you would call a great eating species. They must be eaten fresh and the fish must be handled correctly to preserve the quality, ie. fish must immediately brain spiked, bled and kept cool. In my opinion it's best eaten when served as sashimi or for ceviche. When eaten on the same day or the next day after it's caught, the flesh will still be acceptable. By the 3rd day I find the flesh starts to get soft and fall apart.
Update: As requested I have added the ceviche recipe below
Ceviche Recipe
2 tablespoons grapeseed oil
1 teaspoon soy sauce
1 teaspoon yuzu/lemon juice
1 clove garlic puree
20g black pepper
1.5 teaspoons white miso
1.5 tablespoons mirin
1.5 tablespoons sake
Some sugar to taste if too salty
Add diced red onion and spring onion.
Optional dressing is shisho leaves
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![Australian Salmon [3] BEST WAYS OF COOKING](http://i.ytimg.com/vi/i-C5DyTAtn8/mqdefault.jpg)
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Great to see this, I've been doing it for a while and recommending it to people. It makes a great change and lets the salmon shine. I just use lime or lemon juice, finely diced red onion, salt & pepper and coriander if I have any.👍
Looks awesome. I quite like Aussie salmon quickly seared but still raw in the middle
It’s an underrated fish, as is Tailor. Both great smoked too.
Agreed! It’s great to see more anglers now utilising these species
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.
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.
take the fillets off, then skin it before tidying it up. Much easier
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.
Whatever works for you mate but you made that about 100 x harder than it needed to be.
Who taught you to fillet salmon
Longest filleting ive ever seen, whats with the scissors?
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
Have you caught Australian Salmon? If you want them to taste any good they must be bled and the bloodline removed ASAP and that's pretty hard to do if you don't gut them. Removing the scales before filleting them prevents scales getting on the flesh and makes them much easier to fillet because the knife doesn't slip around on the scales. That's "why on earth".