Everything tastes amazing when you're starving though. Australian salmon is good in a curry, you have to gut, bleed them and cut away the dark meat from the fillets and it breaks down quick so should cook it right away.
Interesting definitely keen to try this, FYI aussie salmon isn't a trash fish it tastes great, it doesn't freeze well but when bled and eaten fresh or even smoked it tastes great in my opinion
I get tailor lovers telling me all the time that salmon is a trash fish. I think it is 100 times better than tailor tastes basically the same but with a much better texture.
This fish is also known as Kahawai in NZ and has a similar reputation as a trash fish, but if you know how to prepare it correctly it can be very tasty. It helps to bleed it as soon as it's caught to prevent a heavy bloodline in the fish and make it taste less fishy. Super tasty smoked, as sashimi or ceviche, or made into a curry.
Will have to try smoke it next time! I brain spiked the salmon and bled immediately after we turned cameras off… just didn’t show as people find it a little offensive… but next time definitely will smoke it
@@thefishosgrill If he's still in business go for the traditional cruiser looking boat about 40 ft long with the Italian skipper who used to work on the fish farms. He is the only charterer who can take you in amongst the fish farms. I caught a magnificent Ocean Trout which was an "escapee" from the fish farms which was big enough to share with 4 people for dinner. They use the same pellets as bait, jammed into the hook of the hook, that the farms feed the trout and salmon.
I have little spot 5min from home that' almost always has kahawai, pop down there at least once a week and either smoke (great to give to family and friends) , sashimi or ceviche. Going head down tomorrow so can try this, looks great! Keen to give the skin shot as well
Im Vietnamese and my mum makes aussie salmon tastes like snapper and barramundi. Steamed salmon with ginger and shallots then finish with hot shallot oil and sweet soy marinade before serving. Im telling you this recipe makes any fish tastes incredible.
@@viet_redpill I’m half Singaporean, I grew up eating fish very similar it’s absolutely delicious… yet never tried with a salmon so will have to give that a go!!! Did you see our video when we made a flathead banh mi? Lol
Nice work guys, just stumbled upon your video here and subscribed. Im originally from Aussie and now living in NZ and like one of the other comments here they are called Kahawai here in NZ and unfortunately a lot of people unvalue them as a viable food source preferring to use as bait only. My boys love Kahawai fish burgers and also cubed up on skewers with pineapple, onion, capsicum and mushroom cooked on the BBQ or the real treat is sashimi. It has soo many good uses as long s its dispatched quickly and properly and eaten fresh. Its great to see this type of content on RUclips providing real advice and options. Keep up the good work.
That’s amazing thank you for the support and feedback 🙏🏼 so I watched Taku on outdoor chef life sashimi the kahawai and that’s next on the plans for me personally to try. I’m also seeing a lot of people smoke it, and bbq skewers sounds good too!! In NZ do you guys get tailor? I heard you don’t get them down your way?
Australian salmon are so good fresh . Realy good raw fish . Or on the BBQ . The old fishermen all say there only good for fish cakes . But that’s simple is not true . Awork mate was banging them out and they were no good . So when I speared a few I cut them in to stakes bone in marinated them in teriyaki sauce and smoked it . I took it to work and offered some to him . I asked him what he thought it was .He had no idea but said it was really good . When I told him what it was he was shocked and said he would definitely be keeping them for now on .
lol it’s always fun proving people wrong about certain things like this… we do have access to a smoker and are keen to try salmon smoked… and your teriyaki idea sounds amazing too!
Ate my first Australian Salmon I caught on Lord howe Island. Bled it standing it head first in a hole in the sand, cleaned it out thoroughly in saltwater, and cooked in foil in the oven with some lemon. Told other anglers since how amazing it was, (and quite a surprise given what I'd been told for years!) and they thought I was nuts. I was eating it within about two hours of catching it. The fish was so sweet and delicate. I'll never knock back som salmon on the plate ever again, and will take the laughs from those who think otherwise anytime.
Awesome, Kahawai is probably my favourite fish as it smokes so well. I would love the crispy skin receipe and will try it on other fish like snapper and see how it goes.
This is a great presentation of how to prepare Australian salmon. I think the reason that a lot of people don't like the fish is because they don't cut the bloodline out of it, or at least they don't do it as well as you did. Good job!
If you bleed the Sambo, ice it down, look after it and eat it the same day they are good. Perfect for fish cakes. I'm going to do your recipe as well - looks great! Thanks for the video.
When you catch Kaua (Australian Sea Salmon) bleed it straight after catching it. It's a beautiful fish. Smoking it is also fantastic. It is an underrated fish.
Nice video.🤩 I caught 4 salmon at Maroubra Beach the other night. I brain spike the fish, and then i dig a hole for each fish and bury them next to each other vertically face down in the chilled sand, which keeps them nice and cool with their tails sticking out. I believe that doing this may help them bleed out better as well.
Great video guys. I love the dedication that you kept fishing after it got dark. A very long time ago an old relative told me the done thing was to "bleed" Australian salmon straight after catch to help improve the taste.
Keen to give this a go. I catch a fair bit of Aussie Salmon and have been making fish cakes after a few years of trying to cook it whole on the charcoal with mixed results. Would love the Hummus + Tabouli recipes if possible Cheers
Those that shun this great fish are probably living off memories when our grandparents would catch literal piles of them and have them laying in the sun on the sand until end of day. Little wonder they have a bad rap Killed and bled then chilled, 'Aussie Salmon' when fresh is a fine eating fish.
Wow that was different! Sure looks tastier than fishcakes ! I can honestly say i have never seen the skin cooked like that before! Awesome video- thanks!
You should give it a go Ian, Hoda always cooks her crispy fish skin this way… the key is to make sure all the flesh and fat has been scraped off so your left with only the skin, then pat dry it. Put oil, salt and pepper for basic seasoning then it goes in between two pieces of baking paper, then in between two baking trays. 180 degrees for 10-15 minutes or until golden.
Well im definitely subscribed 😂 What an amazing chef 🤤 brilliant recipe and use of Australian salmon. Personally, I cube the salmon fillet and marinate it over night in teriyaki sauce and, then put them on skewers with sliced vegetables and bbq them and always finish with a little lemon but im gonna try her recipe next time 👍 looks to good to pass up. Thanks guys keep up the good work.
Thank you for the comment! Appreciate you 🙏🏼 I’ve always loved a teriyaki marinade on aussie salmon as well!! I have a recipe up my sleeve that I want to test and try also… Hoda’s recipe was bomb 💣 definitely give it a go!
They are called a Kahawai in New Zealand, I wish they were salmon 😂 very nice smoked and the trimmed loins make really good sashimi. You have to bleed them when you catch them though
Haha I wish they were salmon too! We did brain spike and bleed immediately although we made the decision not to show it on camera as people find it to confronting… smoking salmon and sashimi is next to try!
Really loved watching this. 100% agree that Australian Salmon is great when you cook it to what it is suited for. The best fishcakes I have ever made were with Australian Salmon. Loved the way you utilised the fish skin too and will definitely be giving this all a try next time I get some Salmon It would be awesome if you could share your tabbouleh and hummus recipes.
Thanks for watching Simmo and great feedback thank you!!! Glad you loved it! We contemplated putting the recipe but wanted to show how easy it was even if you bought the hommus and tabbouleh… I’ll upload the recipe soon 👀
The second you catch a Salmon CUT the thin bit under the gills that connects the body to the head quickly bend the head back it will pop and spurt blood out 1-2 m then put it strait on ice this will pull the remaining blood to the skin from the flesh ! Fillet Bone if you wish and remove skin . This is the best way i have found Been doing this for 50 yrs .WORKS WELL !!!
Nothing wrong ith kahawai. Also a brilliant sport fish. Catching these on a light softbait setup is great fun. I also trim off the bloodline which i use again for berley or even bait
There is a method to great tasting Aussie Salmon and its all in the prep. As soon as they are caught they need to be put to sleep and immediately bled using the japanese method. Slit the gills and put a slit just above the tail. If you are freezing you need to vacuum seal them. Using this method they always taste great. Always ensure removing the blood line when filleting, this will be minimal when bled correctly.
This looks sensational and great catch! The only thing I'd change is cooking on charcoals. Personally think ALL Kafta should be cooked over coals. Sahtain.
I'm in Victoria don't recognise that beach are you in NSW Salmon is my second favourite fish and always fry or baked whole skin on not scaled when meat starts to shrink away from the skin it's perfect
Thank you for your comment! Yes this was caught on NSW south coast! A lot of people judging by the comments love to eat so we may need a few more sessions and trial some new recipes!
Will try do another video for the fish skin, although all Hoda did was take the skin off and pat dry it down with a paper towel and double check the inside of the skin has no “sinue”, put it between two baking sheets lined with baking paper, and put in the oven at 180C or until crispy…it’s roughly 20 mins. 7-Spice is now found in Woolies and Coles.. but the mix is generally all spice, black pepper, ground cinnamon, ground cloves, ground coriander, ground cumin, and ground nutmeg! All equal quantities mixed!
Gidday guys. I am a kiwi and it is tradition to basically only smoke our Kahawai (Aussie Salmon) around here. After watching your video ... Yahoo man ... I am in. Thanks for your guidance, I am off down the beach tomorrow to catch myself one and cook it up. Cool Bananas
Nice vid. She catches, AND can tranform junk into gold as well. Lucky man. I'll take your word for it...i've tried and i'd still say its simply all the seasoning that makes it taste good. Thats fine though. They do smoke well just like tailor, but thats the same story...disguise it to taste like something other than the fish, and its a winner. Love from Sydney's northern beaches....where the sun always shines and the salmon still taste a bit ordinary.
Haha appreciate your comment!! Yeah 💯 it’s all the seasoning that flavours it… we haven’t tried smoking salmon or tailor yet but from all the comments, it’s definitely worth trying. Northern beaches is a lovely area! Do hope you get to also get out and enjoy a fish as you live in a beautiful part of Sydney.
@thefishosgrill I've probably cooked it every way imaginable over the years...lol For a bit of fun I crumbed fillets with crushed up salt and vinegar chips, and shallow fried them. Surprisingly good!
@TheFishosGrill it's a south Indian flavour . Turmeric, chilli powder ,salt pepper , asafoetida, ginger garlic paste , garam, and a but of vinegar or lime juice. Very delicious .
Looks amazing l will try l love to cook especially grilling over charcoal I've made old school fish cakes from Australian salmon which are so good but this looks amazing. They also make great Traditional Thai fish cakes which is pounded fresh or done in a food processor.
Ma Shaa Allah, May Allah Bless you i used to fry them in Flour with nice coating and seasoning and garlic does the trick. Also the Egyptian style grilling then adding spices still does the trick. Next time i will the Kofta style.
Once again. If you know how to use a knife the aussie salmon is the best fish to save you money and is delicious. Try those clean fillets lightly dusted in in curry powder, celery salt and coated in flour, egg and panko breadcrumbs. Your friends will gasp.
It helps to reduce the bloodline if you break the fishes neck and gills when first caught. Would like your recipes for all mentioned in the video. I usually only eat an Australian style diet. I am keen to try your recipes. Thanks
At 8.24 skinning the fillet, try to leave fillet connected at very tail of fish. Turn it over and the tail holds the fillet while you commence to skin.
@@thefishosgrill I’d just like to ask one question, when you cooked the crispy skin you said you cooked it between 2 baking sheets but didn’t give anymore details. Can you explain more about the method? Secondly, you have great editing and graphics in your videos and you both work well together on camera. I know your channel is quite new but you should have 100 times the subs you do. I’m sure you’ll take off. I’ve subbed now so that when you’re famous I can say I was here in the early days🤙. It’s hard starting a new channel aye. Good luck in the future.
@@tezzaskayakfishing no problem. So this method will work on any fish skin. First thing you need to do is pat dry the skin with a paper towel. Grab 1 baking tray and line it with baking paper, place the skin on the baking paper, rub some olive oil and seasoning to cover it lightly. Grab another sheet of baking paper and place on top and then use another baking tray to put on top, you’re pretty much sandwiching the skin inside. Put in oven at 180 for about 10 to 15 minutes then remove from oven. Wait until it has cooled down so the skin crisps up then remove it from the trays/baking paper. You will know when it’s cooled down by touch so once it’s cool enough to touch with your hands your good to go. I’ll get Hoda to make a video on this one on the next episode.
lol next video we should have the crispy skin method.. although if you ever want to try it.. All Hoda does is take the skin off and pat dry it down with a paper towel and double check the inside of the skin has no “sinue”, put it between two baking sheets lined with baking paper, and put in the oven at 180C or until crispy…it’s roughly 20 mins.
Caught some when i was homeless and starving, living in my car. Filleted them, cooked them on the free bbq. Tasted bloody beautiful.
I’m glad you found them as a great source of food!! I think salmon is underrated for shre
Well done man, thats true survival.
Everything tastes amazing when you're starving though. Australian salmon is good in a curry, you have to gut, bleed them and cut away the dark meat from the fillets and it breaks down quick so should cook it right away.
Interesting definitely keen to try this, FYI aussie salmon isn't a trash fish it tastes great, it doesn't freeze well but when bled and eaten fresh or even smoked it tastes great in my opinion
I keep hearing to smoke them, might have to go target them and try!
Yes, smoked is awesome.
I get tailor lovers telling me all the time that salmon is a trash fish. I think it is 100 times better than tailor tastes basically the same but with a much better texture.
@@turtleman190 I agree with you on that… I do want to try smoke both though and see
@thefishosgrill would be interesting i haven't tried smoked either one day i will
That looks amazing. Aussie salmon are also great for Thai fishcakes.
Thanks for your comment! Thai fish cakes sounds amazing!! Will have to try
I’d love to know how to make authentic Thai fish cakes.
This fish is also known as Kahawai in NZ and has a similar reputation as a trash fish, but if you know how to prepare it correctly it can be very tasty. It helps to bleed it as soon as it's caught to prevent a heavy bloodline in the fish and make it taste less fishy. Super tasty smoked, as sashimi or ceviche, or made into a curry.
Will have to try smoke it next time! I brain spiked the salmon and bled immediately after we turned cameras off… just didn’t show as people find it a little offensive… but next time definitely will smoke it
Best fish. Sashimi it first...then crumb fried then smoked.
Great video, we fished from a charter boat in Straun, Tasmania, and the Italian skipper would fry the fillets as we caught them - fabulous
That sounded amazing!! We are looking to head down to Tassie soon for a fish!
@@thefishosgrill If he's still in business go for the traditional cruiser looking boat about 40 ft long with the Italian skipper who used to work on the fish farms. He is the only charterer who can take you in amongst the fish farms. I caught a magnificent Ocean Trout which was an "escapee" from the fish farms which was big enough to share with 4 people for dinner. They use the same pellets as bait, jammed into the hook of the hook, that the farms feed the trout and salmon.
Smoked , steamed, perfect. Like Mullet very oily , but prepared right unbeatable
I keep hearing smoked… will need to try!! And mullet I reckon is another underrated fish..
I have little spot 5min from home that' almost always has kahawai, pop down there at least once a week and either smoke (great to give to family and friends) , sashimi or ceviche. Going head down tomorrow so can try this, looks great! Keen to give the skin shot as well
Just tried recipe, it's exceptional, I think it may be my new go to for bbq nights,, thanks for sharing!
Any fish caught and eaten same day is awesome, lots don’t freeze well, salmon, mullet, snook etc
Agreed, although I wonder… not that we have access to one but snap freezing fish shouldn’t lose too much quality
What a wonderful menu. You have changed my 70 year old mind.Crunchy fish skin has always been my favourite. lebanese food....Yum, Yum.
Thank you for the comment and glad you enjoyed!
Enjoy, it's how i eat them. A very hard fighting fish, great sport and great eating, a fish to be appreciated and respected
Well done huda that looks amazing the way you deliver everything is incredible
Cheers, will definately try this....
Hope you like!!
Im Vietnamese and my mum makes aussie salmon tastes like snapper and barramundi. Steamed salmon with ginger and shallots then finish with hot shallot oil and sweet soy marinade before serving. Im telling you this recipe makes any fish tastes incredible.
@@viet_redpill I’m half Singaporean, I grew up eating fish very similar it’s absolutely delicious… yet never tried with a salmon so will have to give that a go!!! Did you see our video when we made a flathead banh mi? Lol
If you can't eat it by itself it's shit
Nice work guys, just stumbled upon your video here and subscribed. Im originally from Aussie and now living in NZ and like one of the other comments here they are called Kahawai here in NZ and unfortunately a lot of people unvalue them as a viable food source preferring to use as bait only. My boys love Kahawai fish burgers and also cubed up on skewers with pineapple, onion, capsicum and mushroom cooked on the BBQ or the real treat is sashimi. It has soo many good uses as long s its dispatched quickly and properly and eaten fresh. Its great to see this type of content on RUclips providing real advice and options. Keep up the good work.
That’s amazing thank you for the support and feedback 🙏🏼 so I watched Taku on outdoor chef life sashimi the kahawai and that’s next on the plans for me personally to try. I’m also seeing a lot of people smoke it, and bbq skewers sounds good too!!
In NZ do you guys get tailor? I heard you don’t get them down your way?
Australian salmon are so good fresh . Realy good raw fish . Or on the BBQ . The old fishermen all say there only good for fish cakes . But that’s simple is not true . Awork mate was banging them out and they were no good . So when I speared a few I cut them in to stakes bone in marinated them in teriyaki sauce and smoked it . I took it to work and offered some to him . I asked him what he thought it was .He had no idea but said it was really good . When I told him what it was he was shocked and said he would definitely be keeping them for now on .
lol it’s always fun proving people wrong about certain things like this… we do have access to a smoker and are keen to try salmon smoked… and your teriyaki idea sounds amazing too!
What a great idea never thought of doing fish this way😊
Cheers for the comment! Give it a go! Hopefully you enjoy
Ate my first Australian Salmon I caught on Lord howe Island. Bled it standing it head first in a hole in the sand, cleaned it out thoroughly in saltwater, and cooked in foil in the oven with some lemon. Told other anglers since how amazing it was, (and quite a surprise given what I'd been told for years!) and they thought I was nuts. I was eating it within about two hours of catching it. The fish was so sweet and delicate. I'll never knock back som salmon on the plate ever again, and will take the laughs from those who think otherwise anytime.
Awesome, Kahawai is probably my favourite fish as it smokes so well. I would love the crispy skin receipe and will try it on other fish like snapper and see how it goes.
This is a great presentation of how to prepare Australian salmon. I think the reason that a lot of people don't like the fish is because they don't cut the bloodline out of it, or at least they don't do it as well as you did. Good job!
Awesome smoked. Raw fish. Battered etc. but bleed them straight away. Kiwis call them kahawai
I keep hearing the same thing about smoking or eating as sashimi… will definitely need to try!
If you bleed the Sambo, ice it down, look after it and eat it the same day they are good. Perfect for fish cakes. I'm going to do your recipe as well - looks great! Thanks for the video.
Awesome!!! Fish cakes are yum with Sambo can confirm.
Hope you enjoy!!
When you catch Kaua (Australian Sea Salmon) bleed it straight after catching it. It's a beautiful fish. Smoking it is also fantastic. It is an underrated fish.
I agree definitely an underrated fish!! And smoking definitely will be next to try! Thank you!
Nice video.🤩 I caught 4 salmon at Maroubra Beach the other night. I brain spike the fish, and then i dig a hole for each fish and bury them next to each other vertically face down in the chilled sand, which keeps them nice and cool with their tails sticking out. I believe that doing this may help them bleed out better as well.
Thank you for your comment! Well done on the catch and that’s an awesome tip to use thank you!
What a fantastic recipe! Thanks for sharing
Thank you!! Glad you enjoyed!
Great video guys. I love the dedication that you kept fishing after it got dark. A very long time ago an old relative told me the done thing was to "bleed" Australian salmon straight after catch to help improve the taste.
Keen to give this a go.
I catch a fair bit of Aussie Salmon and have been making fish cakes after a few years of trying to cook it whole on the charcoal with mixed results.
Would love the Hummus + Tabouli recipes if possible
Cheers
Those that shun this great fish are probably living off memories when our grandparents would catch literal piles of them and have them laying in the sun on the sand until end of day. Little wonder they have a bad rap Killed and bled then chilled, 'Aussie Salmon' when fresh is a fine eating fish.
Yep agreed… 👍
Great video !! I’ve caught so many Australian salmon in my life but never keep it. I’m Asian but I love these kind of good !!
Thanks for the comment!! I’m half Asian so future videos will have some influence 😂😂 but am a big big fan of Viet cuisine!!
Looks the goods 👍🏻 nice to see Australian salmon being used
Thank you!! Love Australian Salmon 👀
Wow that was different! Sure looks tastier than fishcakes ! I can honestly say i have never seen the skin cooked like that before! Awesome video- thanks!
You should give it a go Ian, Hoda always cooks her crispy fish skin this way… the key is to make sure all the flesh and fat has been scraped off so your left with only the skin, then pat dry it.
Put oil, salt and pepper for basic seasoning then it goes in between two pieces of baking paper, then in between two baking trays.
180 degrees for 10-15 minutes or until golden.
Looks really yummy !!!!! awesome.......👍👍👍👍👍👍👍👍👍👍👍👍👍
Thank you for your comment! Definitely was yummy:)
I didn’t know guy Sebastian could fish too 🤙🏾 😊
@@poerava lol… wish I had his voice though, sing my own intros 😂😂
Believe it or not he can😂
@@thefishosgrill
Hehe 😉
Well im definitely subscribed 😂 What an amazing chef 🤤 brilliant recipe and use of Australian salmon. Personally, I cube the salmon fillet and marinate it over night in teriyaki sauce and, then put them on skewers with sliced vegetables and bbq them and always finish with a little lemon but im gonna try her recipe next time 👍 looks to good to pass up. Thanks guys keep up the good work.
Thank you for the comment! Appreciate you 🙏🏼 I’ve always loved a teriyaki marinade on aussie salmon as well!! I have a recipe up my sleeve that I want to test and try also… Hoda’s recipe was bomb 💣 definitely give it a go!
They are called a Kahawai in New Zealand, I wish they were salmon 😂 very nice smoked and the trimmed loins make really good sashimi. You have to bleed them when you catch them though
Haha I wish they were salmon too! We did brain spike and bleed immediately although we made the decision not to show it on camera as people find it to confronting… smoking salmon and sashimi is next to try!
Just came across this,and what you did with that salmon and crispy skin looked amazing, you now have a new subscriber. Cheers
Thank you!!! appreciate the support!! Hopefully we will have some new exciting recipes to come!
Ok, I'll try it again after trying it 20yrs ago 👍
@@renbenism 😂😂
Yummm! looks amazing
Well done Hoda 👍
Thank you so much!!
Really loved watching this. 100% agree that Australian Salmon is great when you cook it to what it is suited for. The best fishcakes I have ever made were with Australian Salmon. Loved the way you utilised the fish skin too and will definitely be giving this all a try next time I get some Salmon
It would be awesome if you could share your tabbouleh and hummus recipes.
Thanks for watching Simmo and great feedback thank you!!! Glad you loved it!
We contemplated putting the recipe but wanted to show how easy it was even if you bought the hommus and tabbouleh…
I’ll upload the recipe soon 👀
wow this channel is brilliant
Thanks for watching 🙏🏼 appreciate you!
I can't think of anything that wouldn't go with those spices. Maybe it's a wog thing lol
Crispy skin looks amazing
😂😂 it’s a staple definitely in our household… appreciate your comment thank you!
Wow just finished watching the crispy skin looks killer will definitely try that as well
Definitely worth a try!! Thanks for the comment!
The second you catch a Salmon CUT the thin bit under the gills that connects the body to the head quickly bend the head back it will pop and spurt blood out 1-2 m then put it strait on ice this will pull the remaining blood to the skin from the flesh ! Fillet Bone if you wish and remove skin . This is the best way i have found Been doing this for 50 yrs .WORKS WELL !!!
Thanks for the info! never tried this method but will definitely give it a go!!
Nothing wrong ith kahawai. Also a brilliant sport fish. Catching these on a light softbait setup is great fun. I also trim off the bloodline which i use again for berley or even bait
I agree.. catching on light gear is definitely fun!! What do you use salmon bait to catch?
That looks very tasty. Thank you for sharing.
You’re welcome! And thank you!
There is a method to great tasting Aussie Salmon and its all in the prep. As soon as they are caught they need to be put to sleep and immediately bled using the japanese method. Slit the gills and put a slit just above the tail. If you are freezing you need to vacuum seal them. Using this method they always taste great. Always ensure removing the blood line when filleting, this will be minimal when bled correctly.
The slit just above the tail is something i thought only i knew. Respect.
Smoked kahawai is one of the best fish ive had
I’ve heard this in so many comments… it’s gotta be next to try…
Well done and I have tasted that salmon wrap and it was delish.
Glad you enjoyed!!
This looks sensational and great catch! The only thing I'd change is cooking on charcoals. Personally think ALL Kafta should be cooked over coals. Sahtain.
Couldn’t agree with you more! The Smokiness from the charcoal is delicious!!! Thanks for watching and commenting really appreciate it!
Great video. well presented. love the infusion of different flavours. keep up the good work.
@@SolidSnake- appreciate the comment and feedback thank you!
This looks amazing...I'm fishing in outback west qld Australia so will try yellow belly aka golden perch.
Wow, you shared such great ideas and tip. ❤
Thanks mate appreciate your comment!! Hope you enjoyed!
I'm in Victoria don't recognise that beach are you in NSW
Salmon is my second favourite fish and always fry or baked whole skin on not scaled when meat starts to shrink away from the skin it's perfect
Thank you for your comment! Yes this was caught on NSW south coast! A lot of people judging by the comments love to eat so we may need a few more sessions and trial some new recipes!
good video guys - you shoud have more subs :)
Haha cheers! We haven’t put a video out in over a year but looking at bringing it back :)
Awesome video! Do the same for Euro Carp - the unloved freshwater fish of the inland please.
Carp - pest of the sea lol thanks for the comment! carp definitely would be interesting!
Amazing cook 🧑🍳 ah you’re husband is blessed by a angel 😇 ah
Thank you!! My wife is definitely blessed to have me 😂😂 nah jokes she’s amazing thanks for your comment!
Looks lush!
Cheers!! Appreciate it!
Nice video 😊 can you please show us how to make the fish skins and 7 spice?
Will try do another video for the fish skin, although all Hoda did was take the skin off and pat dry it down with a paper towel and double check the inside of the skin has no “sinue”, put it between two baking sheets lined with baking paper, and put in the oven at 180C or until crispy…it’s roughly 20 mins.
7-Spice is now found in Woolies and Coles.. but the mix is generally all spice, black pepper, ground cinnamon, ground cloves, ground coriander, ground cumin, and ground nutmeg! All equal quantities mixed!
Gidday guys. I am a kiwi and it is tradition to basically only smoke our Kahawai (Aussie Salmon) around here. After watching your video ... Yahoo man ... I am in. Thanks for your guidance, I am off down the beach tomorrow to catch myself one and cook it up. Cool Bananas
Looks,good, well d9ne!
Thank you!! Glad you enjoyed!
wow your production is excellent bro, TV quality . New subscriber here!
Thank you so much for your comment really appreciate it! Hope you enjoyed :)
Nice vid. She catches, AND can tranform junk into gold as well. Lucky man.
I'll take your word for it...i've tried and i'd still say its simply all the seasoning that makes it taste good. Thats fine though.
They do smoke well just like tailor, but thats the same story...disguise it to taste like something other than the fish, and its a winner.
Love from Sydney's northern beaches....where the sun always shines and the salmon still taste a bit ordinary.
Haha appreciate your comment!! Yeah 💯 it’s all the seasoning that flavours it… we haven’t tried smoking salmon or tailor yet but from all the comments, it’s definitely worth trying.
Northern beaches is a lovely area! Do hope you get to also get out and enjoy a fish as you live in a beautiful part of Sydney.
That’ll be a tasty way of cooking it, tried fish cakes and it was awesome, will try this thanks 👍
I grew up with fish cakes.. especially salmon fish cakes. Still love them till this day 😂😂 cheers and appreciate your comment!
Nice production and different recipes! Keep them coming.
Thank you so much!!! Will have some new episodes soon 🙏
@@thefishosgrill keep an eye out for them. You pair have an interesting take and blend.
Loved it guys.. Awesome recipe!
I catch and cook a lot of Australian Salmon.. Absolutely love it.
Great video.. just subscribed.
Cheers for the comment definitely appreciate it!!
What’s your favourite ways to cook them? I personally find them a very underrated fish..
@thefishosgrill I've probably cooked it every way imaginable over the years...lol
For a bit of fun I crumbed fillets with crushed up salt and vinegar chips, and shallow fried them.
Surprisingly good!
I catch a lot of Australian salmon down here on the NSW far south coast, and enjoy eating them. BUT, next time it is your recipe!
That look delicious! Im going to try it too.Thanks
Thanks! hope you enjoy!
Awesome, I'm going to try with mullet. Cause that's what I've got. Cheers and thanks.
100% always use what you have! It will turn out beautiful with mullet!
Yummy beaut recipe.
Cheers!! Appreciate your comment! And hope you try one day!
Iki Jime and bleeding is by far the best and most important thing you can do for your fish quality.
Nice kebab! Wow
That looks great.
Thank you! Appreciate your comment :)
Going to give this a crack with my salmon. Normally fry it Indian spices
Oh really? What sort of spices do you use? Sounds delish!
@TheFishosGrill it's a south Indian flavour . Turmeric, chilli powder ,salt pepper , asafoetida, ginger garlic paste , garam, and a but of vinegar or lime juice. Very delicious .
@TheFishosGrill I used your method and made a some fish kebabs. Bloody amazing !!!
@@WhoDeeneeyum will try!! And glad you enjoyed!!
Super cool recipe
Cheers for the comment appreciate it!
Looks very nice , well done to you both
Thank you appreciate your comment!
Looks amazing l will try l love to cook especially grilling over charcoal I've made old school fish cakes from Australian salmon which are so good but this looks amazing.
They also make great Traditional Thai fish cakes which is pounded fresh or done in a food processor.
Ma Shaa Allah, May Allah Bless you
i used to fry them in Flour with nice coating and seasoning and garlic does the trick. Also the Egyptian style grilling then adding spices still does the trick.
Next time i will the Kofta style.
Once again. If you know how to use a knife the aussie salmon is the best fish to save you money and is delicious. Try those clean fillets lightly dusted in in curry powder, celery salt and coated in flour, egg and panko breadcrumbs. Your friends will gasp.
That sounds pretty awesome appreciate the recipe!! Will definitely try that!
Yooo like your videos my bro!
Keep it up 👍
Thanks my guy!!! Appreciate it 🙏🏼
That looks cracker , I’ll be keeping my next salmon
100% let us know how you go!! If you need any help hit us up on Insta if need be!
It helps to reduce the bloodline if you break the fishes neck and gills when first caught. Would like your recipes for all mentioned in the video. I usually only eat an Australian style diet. I am keen to try your recipes. Thanks
At 8.24 skinning the fillet, try to leave fillet connected at very tail of fish.
Turn it over and the tail holds the fillet while you commence to skin.
Epic video guys!
@@rhysclay6368 thank you glad you enjoyed!
Instead of rolling the fish mix onto a skewer, I'll make small flat balls.
No skewers with me...😊
Top video ❤
Top work.
Thank you! Cheers!
Great video
Thank you! Appreciate the comment :)
@@thefishosgrill I’d just like to ask one question, when you cooked the crispy skin you said you cooked it between 2 baking sheets but didn’t give anymore details. Can you explain more about the method? Secondly, you have great editing and graphics in your videos and you both work well together on camera. I know your channel is quite new but you should have 100 times the subs you do. I’m sure you’ll take off. I’ve subbed now so that when you’re famous I can say I was here in the early days🤙. It’s hard starting a new channel aye. Good luck in the future.
@@tezzaskayakfishing no problem. So this method will work on any fish skin.
First thing you need to do is pat dry the skin with a paper towel.
Grab 1 baking tray and line it with baking paper, place the skin on the baking paper, rub some olive oil and seasoning to cover it lightly. Grab another sheet of baking paper and place on top and then use another baking tray to put on top, you’re pretty much sandwiching the skin inside.
Put in oven at 180 for about 10 to 15 minutes then remove from oven. Wait until it has cooled down so the skin crisps up then remove it from the trays/baking paper. You will know when it’s cooled down by touch so once it’s cool enough to touch with your hands your good to go.
I’ll get Hoda to make a video on this one on the next episode.
@@thefishosgrill great stuff. Thanks guys 👌. I’ll be trying it
Awesome fish...we call that a Kahawai here in NZ. I actually prefer it. Great as sashimi, ceviche and plain fried fresh in butter 👌🤙👍
Blood meat and all 😋
I love the way you cooked yours 😊
We HAVE to come to NZ, I want to tackle one of those stonker kingies!!!
And agree with what you said! I cant wait to try it as Sashimi!
Fresh Australian salmon is one of the best fishing baits
I like you guys
Thank you!! What an awesome comment really appreciate that!
I cook my salmon using David Sheldon's recipe for fish parties.
Nice I’ll check that out!!
whats the recipe for the hummus? or is it store bought?
We call it kahawai in nz to get the best out of this fish u need to bleed it its a personal favorite for me
Do you watch Outdoor Chef Life? Taku just did a series in NZ and one episode he specifically targeted Kahawai, he turned it into sashimi 🤤🤤
@@thefishosgrill actually I watched that episode thumbs up 👍 he tried his hardest to catch a kingi while he was here
@@hypenation84 we want to come to NZ and lock onto those kings… there frieken horses
I was waiting for the skin. lol . looks choice.
lol next video we should have the crispy skin method.. although if you ever want to try it..
All Hoda does is take the skin off and pat dry it down with a paper towel and double check the inside of the skin has no “sinue”, put it between two baking sheets lined with baking paper, and put in the oven at 180C or until crispy…it’s roughly 20 mins.
Amazing, catch and cook👍👍👍👍
Bleeding the kahawai helps reduce blood with meat.
I bled it straight away just didn’t show it on camera as people find it a little offensive.
Thanks so much, the only time iv tried salmon it tasted like wet card board
Love Yers xx
Looks great the recipe for the skin would be nice thanks, the koftas look good
I don't understand why people don't like salmon. But It's OK that just means more for me
There so easy to catch as well… might try a few new recipes with them and see
great show guys
Ty for sharing this video could I get the recipe please ty 😊