Cod, Pollack and Ling - Fish and Chips - Catch and Cook | The Fish Locker
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- Опубликовано: 5 сен 2024
- How to fillet Pollack and Cod followed by good old Fish and Chips in Spargos Kitchen. Beer batter and flavoured batter comparison between Cod, Pollack and Ling. All absolutely delicious.
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I hope the filleting demonstrations were helpful. If you haven’t seen it already we have a great pro filleting video. 🔪ruclips.net/video/TwV5FIq02KU/видео.html
Sounds delicious The Fish Locker. I can't wait. I'll bring the tartare sauce.
Always helpful John. For those of us that don't get to do it on a regular basis, I find it helpful when you do.
Another great video particularly the filleting
There are SO many people on RUclips who haven't a clue what they're doing; it's very nice to see someone who actually does. 👍
Just finished watching the pro filleting video. It was great! I've filleted a fair amount of fish and I learned a lot. Highly recommended.
John, I’ve been filleting fish for 35 years and I’ve never even thought about cutting along the rib bones from the inside. It makes so much sense! I don’t often learn something spectacularly new but today was that day. Thank you!
I know other folks do it a different way but this works for me. It’s not the fastest but it gives me good fillets.
@@TheFishLocker that’s wot counts🤣 more fish on the plate less on the carcass 🤟🏻🤣👍🏻
I was going to comment the exact same thing!! Minus the 35 years bit. Seems a very clever way to save a bit more of the belly meat. I'm definitely going to start doing this
i always love how jim is so good at instructing as he cooks
He is simply wonderful isn’t he. 💙
@@TheFishLocker he’s epic bless him, family member I assume?
I know that since hunting season is winding down here in Michigan, many people are starting to look forward to winter and the ice fishing season. And a good beer battered fish is always a good thing. Always been curious about other places fish during the winter months.
Here tbh the fishing is going down hill. Feb/march is a very lean time.
WHERE in Michigan?
I know both Soos: Mich & Ontario.
@@redwingrob1036 Saginaw bay area
OO you're out in the Boonies. I'm envious!
GOOD 4 U
Where do the little worms in the stomach cavity come from?
A master class in filleting. Was taught by our skipper out from Whitby when filleting cod to go from the inside for the rib bones.
Jim is a real gent, always enjoy your video’s in the kitchen.
Jim is simply wonderful isn’t he. 😊💙
I don’t think you can find a better filleting skills on RUclips then this one.
Extreme precision!
Thank you very much.
Papa Jim sighting! I can smell it from here, 6,000 miles away. Looks scrumptious (not even sure if that's still a word, lol). Thanks for the filleting tips. The ling disassembly you did a few months ago was still your best one. I am reminded that it looked like you were undoing a puzzle.
That is such a good descriptive demo I am going to use it again. 😉
Good Nz morning John. I've made a note to myself. Never watch your cooking episodes on an empty stomach. Aagh the agony. I've got breakfast sorted, but not eaten. Yet! Thanks again for sharing. Thanks again for taking the time to upload yet another fantastic episode. Take care mate. Atb from down under.
Haha. Yeah the time diff out there must be odd. You hungry for battered fish and chips for breakfast. 🤣
Great catch 'n' cook video Fish Locker family. Catching those beautiful fish was exciting to watch, your filleting demonstration was masterfully done, and Chef Jim's Fish 'n' Chips looks delicious!
Thank you!! More please!!!
We have some more cooking videos coming up. 😉👍🏻
That all looked really delicious with the different batters. You have some really sharp knives and Jim so easy to follow with cooking instructions. Glad James enjoyed his pancakes, Pavlova looked fabulous. A master class on catching, filleting and cooking a family meal.
These are my favourite. I am able to share with the whole family the fruits of my passion. 😊
Fish & Chips...my FAVORITE food in the world.
Especially, with "a few" Guinness :-))
THANKS John.
Best Regards,
Ben
A British classic. 😉
@@TheFishLocker !!!!OMG...I MISS ENGLAND!!!!
As always, great video! Glad to see you are doing well!
Thank you. 👍🏻😊
Another top vid John, I didn't teach you to fillet fish some time in the past did I? Not many people fillet that way, I try and waste nothing, the fish has gave its life, the best I can do is respect that and get as much from it as I can from it,
I have mates who brag about filleting a cod in less than a minute, then spend half an hour taking small bones out, I am a big believer in the fact that it is much better to do a job correctly than it is to do quickly 😉 well done youngen.
I am 100% in agreement. Doing it fast doesn't mean its done right. Take your time to do it right. 👍🏻
Great to see the preparation, John. I always love Spargo's cook-ups
Thank you Andy. 😊
John your filleting is amazing thanks for the tips and Jim thanks for the tips on the cooking.
Thank you very much. 😊👍🏻
Absolutely brilliant! You might be interested to know I was a work experience co-ordinater and I used to place youngsters on Grimsby Docks. What a fascinating industry from the Icers to the Packers.The fillters use two 8" knifes at the same time to fillet mainly haddock and it is quite something to watch. You did a great job explaining it and it looks so tasty! Top vlog!
I only got to Grimsby once. The docks were huge.
@@TheFishLocker They are layered... on the quayside the icers re- ice the fish and auction the boxes of fish. Then if it needs to be filleted for processing or chippies it goes to the filleters a line behind the docks. Once they have applied their craft it is re iced again and you can buy that fish if you know which door to go to. Then behind them you have the processers and incredibly every Mcdonald's Fillet of Fish for Europe is processed and stored in... take a breath a minus 45C frezzer warehouse I was taken in there... it was nippy!!! And boxes of fish taller than houses!
Got to admit you and Spargo certainly did those fish justice,awesome 🐟🎣
I just provide the ingredient. Jim does the magic.
Looks absolutely fantastic! Much love from Canada.
Have a wonderful day. 😊
Yay! Great to spot the Botham’s of Whitby tea mug too!
Great vlog as usual, John.
We love Bothams.
Great video. Hope Jim is well. Sounds a bit under the weather. Blessings to all.
Thank you Greg. We have had a difficult time of things but we are good.
No better meal than totally fresh fish 'n chips! Lush.
I've cooked hundreds of fish 'n chip meals for the pub. May I suggest that for the non beer batter, that you utilise self raising, as there's no raising agent in the mix. It'll give you a beautifully light batter.
And as you've shown, tartare sauce is so simple to make and so superior to what you can buy. 👍
I agree Chris. Nothing better than homemade. 👍🏻
I especially love the Spargos kitchen episodes - the food looks gorgeous!
Jim is wonderful isn’t he. 😊
John your way of catching and filleting fish is a work of ART!!!! Jim's way of preparing it is so homey yet sophisticated enough so I'll never run out of way to cook fish!
Great job as always, say Hi to Hannah and the kids. loads of love :*
I’m glad you enjoyed the video. 😊
You did a fine filleting job on those fish, would have enjoyed helping you out on that detail. I never used turmeric before, gonna have to try it. What a meal though, huh? My mouth kept watering LOL Thanks fo rthe video John!
Only use a little dash of Tumeric. Too much makes it very bitter.
Good quality fresh fish with a seasoned beer batter and the right potatoes makes Britain's signature dish.
There's good fish 'n chips, there's bad fish 'n chips and there's great fish n' chips. I'm guessing that that was great. Double frying the chips shows dedication, three different species of fish shows excellence and this video makes me yearn for my native east coast.
Top Bananas from here in France and when am I invited for tea?
Peace and love to you and yours.
Sam. Xx
Thank you Sammy. I do take great pleasure in the fact that we can provide such wonderful food for our family. Have a great day and take care. 😊
Great video! Good to see how many are following your fishing adventures. Thanks for the tips on cleaning and filleting fish. We have marvelous fresh water trout in New Hampshire. I only have to gut them. Left the heads on and grill or bake, stuffed with butter, garlic and herbs. My favorite meal in Bradford, was the good fish & chips shop, across from my flat, including the mushy peas and vinegar. Yes I would deep fry outside as well :-)
Sometimes you just cannot beat good old fish and chips. 😊👍🏻
The spiced batter sounds awesome although it all looked fantastic. Good chips like that are worth the effort of cooking outside. 🤤👍
Absolutely.
Worked on a factory trawler catching pollack. First, it's amazing how many fish are pulled up in each net haul compared to your one from your boat. Second, we had machines which separated the fillet and then also separated excess meat which was used for surimi. You sure caught a nice one though.
We do get some lovely ones inshore here. 👍🏻
Excellent video John, and what a meal. Good job I was eating at the time because it looked so sensational, I was really jealous. Hats off to Jim once again. Whilst eating and watching Escape to the Country, who popped up but Hannah looking in the pink and you flogging Kenji lure rods from the pier lol. Well done on your TV appearances, made up for you.👍❤️
Haha. Just a cheeky little cameo. 😉
Absolutely bloody fantastic, what a amazing freshly caught meal.
Wonderful family 👪 you've got there John.
Complements to Jim, what an amazing chef ..
Thanks Pete, doesn’t get any better than fresh caught and shared with family does it. 😊
Fabulous video, always special when we are welcomed into Jim’s kitchen for a masterclass meal !! thank you and your family sir 👍🏼🎣
It is our pleasure. 😊
Everything on that plate looks mouthwatering😋 good job Jim👍
Thanks mate. 👍🏻
Hi, good to see you are using turmeric. But next time when you fry fish with turmeric, marinate fish with a teaspoon of garlic and half a teaspoon of ginger and with little salt and red a teaspoon of red chili 🌶 powder. I bet you would like it. 😃😃
Someone else mentioned using chilli flakes. I shall give it a try. 😊
With fresh cod in nets just outside, I can't wait to have a go at your way of fish and chips!
I hope you enjoyed it. 😊
I love using the head and carcass for stock, and fish soup. Thanks for the awesome catch and cook.
Our pleasure William. 😊
Beautiful video John as usual. Well, I for one would definitely like to see more of Jims cooking videos! If that's something you and Jim are planning on doing more of, happy days!! All the best my friend
We will work to Jim’s schedule. 😊👍🏻
The Chips look scrumptious and appetizing. Well done Jim. Hello to you all.
Hi there. 😊
Always loved the way you fillet, especially the way you dealt with the rib bones! Very optimal❤️
Other people will do it differently and I can't say mine is the best way but I find it gives a good fillet and is efficient. 😊
I remember when I was a kid here in United States there was an UK fish and chip opened up, it was so good.
The best in the world. 😉
Having everything so fresh must be the best taste in the world!!
Oh there is nothing like it. Fresh caught and cooked and enjoyed with family. 💙
Looks very good again, here we put also some shallot in the tartare sauce and cut everything very fine, so the taste will be more intense , and for fish in batter I always prefer to use a frying pot without the heat elements in the pot, just put it on the gas stove and than the fish can not stick on the elements as they always do by me!
That is very fair comment. I shall mention about finely chopping in future to try it. 👍🏻
You can take the boy out of Whitby...
As a Yorkshireman who grew up in Cornwall and who regularly blanks when fishing from the Dutch coast, I love these videos.
Haha. That is true. Glad you enjoy the videos my friend. 😊
@@TheFishLocker I've spent 18 months trying to catch a seabass from shore and nothing... No boat charters either thanks to Covid. But John "this bass was so big I had to lead it to a landing spot" Locker cleans the shore where I grew up.
Your uploads are perfect, thank you.
such a good chef....great watching him cook
Wonderful isn't he. 😊
My mouth is absolutely watering at the sight of the delicious meal being prepared
Jim is wonderful isn't he. 😊
@@TheFishLocker definitely and his recipes aren't difficult to follow you should bring out a fish locker cookbook
GR8 idea!
Fantastic filleting skills, it’s so nice to watch someone who’s skilled at it and making the absolute most of the fish. What’s a nice meal as well! 👍🏼
It's all about practice mate. 😊
Wonderful!! From start to finish. Thank you too Jim for the recipes!
Glad you enjoyed the video Mike. 👍🏻
Great camera job on filleting! Hope you reach a million subs nex year.😉
Thank you very much Aleksandar. 😊👍🏻
Three cheers for The Fish Locker, Jim and rock solid, no nonsense British cuisine!
Fantastic Guys… That grub looked totally yummy… I’m not going to name any TV chefs , but I hope all of your followers will agree with me , when I say that the way you filleted those fish was first class and properly walked us through the whole process, now it looks much easier..😳🧐😉. Well done.
Oh by the way, my mum would have used the heads in a fantastic curry…
Yes we waste too much food these days.
We have a pro filleting video on the channel, it is something I have seen so many people struggle with. I hope it helps. 😊
I know you probably don’t celebrate thanksgiving, but
I hope you had a nice week of meals! :D
I love your videos, especially the ones where
You show how to cook the things you catch.
By the way, James is indeed the best boy.
James really is a little superstar isn't he. 💙 Best wishes and have a lovely day Arwen. 😊
FANTASTIC , AMAZING GRUB , wat a team u all make , best wishes to u all, EXCELLENT
Thanks Robert. 😊👍🏻
Oh man John, I love watching you guys cook fish. I sit here with pen and paper trying hard to copy your recipes. I hope they work for lake or fresh water fish.. great videos thanks!!
Jims recipes are wonderful because they are so versatile. 😊
My God what a feast!! The three best fish in one plate ! for the fish lovers it can’t get any better than that 🤤🤤🤤🤤 just beautiful! I’ll try the maionese and mango chutney never tried but looks delicious.
Along with the lightly flavoured batter it is wonderful. 😊
Just a great video. Thank you John and gang!
Our pleasure Rob. 😊
I always love the caught and cook video.
Thank you very much. We love them. 😊
Looks good. I keep meaning to try mango chutney mayo with some curry powder fried mackerel but haven't got around to it yet. Definitely on the to do list for next season.
It adds a lovely sweet layer to it. 😊
Hello James how are you, I missed all you clips I wasn’t well I will see now , good to see you . Love you from Iran 🇮🇷
I am glad that you are healthy again sir. I hope you enjoy catching up on the videos. 😊
Love your channel :) i hope to start some shore fishing this year!
I hope you enjoy yourself. 😊
Very educational and lovely to watch. The definition of sustainable!
I am glad that you share our passion for responsible fishing and living Marcos. Take care and have a great day. 😊
I always appreciate filleting/cooking videos, thank you!
It is my pleasure. I hope the instructional aspects help folks out. 😊
If someone put me to live off grid right now I would (maybe) survive just thanks to you 😝
I just hope that our videos can help folks out. 😊
WOAH Who's rocking the boat !!!!
🤣
Mango chutney 😍 you will love the Caribbean!
😊👍🏻
I got Sea sick in the first minute of watching lol.. amazing job Jim that was a proper fish-n-chips. Personally I'm not a fan of beer batter anything. I do a couple different batters for fish. A wet batter like yours and then two different dry batters. One flour - egg wash - Italian bread crumbs. The other 60/40 cornstarch and seasoned flour for very thin fish, calamari and shrimp. That way you don't over power the seafood your cooking. And it's less carbs than traditional batters and breading.
Surely you didn’t? It wasn’t that rough. 🤢
@@TheFishLocker no I didn't but it looked pretty bad. And I've only been out in waves like that a couple of times. And that was enough for me to be a fair weather fisherman lol
Another fantastic video, I really love Jim's cooking he explains everything so well, thanks Jim. I know that I've said this before but even if we can't catch our own fish we all can cook it. The filleting part was excellent, buying a whole fish is much cheaper so it's a skill worth learning. Just one comment I know that you want the cod heads for your crab pots but there's still a lot of meat on them that makes good eating.
I am glad that you enjoyed the video and yes. Nail on the head. I use the carcasses for the pots but they can be used for stock and elsewhere. 👍🏻
@@TheFishLocker Thanks for the reply. I am pleased to note that it got James's approval even if it was second best after the pancakes!!
Yet more good recipes to add to my collection along with another good demonstration on filleting, so much great content and recipe ideas. the mango mayonnaise looks amazing yet so simple. nice relaxing watch what better way to start a Monday morning.
The mango chutney Mayo is a real nice sweet addition to the flavoured batter. But the homemade tartare sauce is not to be forgotten either. Both are absolutely delicious. 😊👍🏻
That's as good a demonstration of filleting fish as you'll see anywhere on RUclips. Well done mate, a masterclass.
I hope it helps folks out. 😊
Hi John, I have been watching many of your videos. They are lovely and inspire me to go fishing myself. I also like to bring fish to the dining table as well. Jim is an inspiration in the kitchen, what an amazing chef! I was wondering, is Jim a family member of yours, or just a really good friend? How did you come to meet one another? Best regards Fred, from Denmark 🎣🎣
He is my wife’s father.
@@TheFishLocker That is lovely, god bless you for having such a great relationship with your father-in-law 🙏
Theres something quite therapeutic about watching a fish being filleted. And you can't half tell that those fish were bled. Respect to Jim for the cooking 👍
It makes such a difference doesn't it.
It definitely does. To be honest John, I used to knock them on the head like most people. Then we see another way of doing things and I just copy your method these days👍
@@natureisallpowerful - Haha. I’m always trying to learn new and better things. It’s just evolution.
@@TheFishLocker yes its all about being open minded to different ways of doing things 👍
Brilliant video John so imformative
Thanks Micheal.
ANother great instructional! Thanks John! The rib bone removal is great! Definitely going to give that a try next time! And, the meat on that cod looks exquisite!
Simple, and fresh. 👌🏻
Well I remember watching you catch the fish as I am glad I do not get seasick lol, that was a great demonstration of the filleting and it all looked fantastic ice sea little fish locker enjoying fish and chips but obviously preferred the pancakes the family were all looking well so thanks again for the video mouth was watering at the cooked fish never had long or pollock but it all looked great thanks again till the next one take care
Thank you Liz. Sorry this is a late reply, these comments slipped by me. It was nice to see a comment from you again as I feel like we haven't spoken in ages? I hope you are well and staying happy. 😊
Love the cooking videos. 3 suggestions, oops! I have found if you put chips in fridge for an hour before 1st fry they don't froth as much (drier). I also have been using self raising flour for my beer batter these days along with a teaspoon of baking powder, I know beer, flour and powder are all raising agents but it does give a really light batter. Chutney in mayo and turmeric in batter for color is defo being adopted, thank you.
👍🏻 Cheers Andy.
Stuff’s lookin good man, thanks for another great video. Keep up the great work, can’t wait to see the video video.
It went live tonight. 👍🏻
Another great watch thank you.
Any time Stuart. 😊👍🏻
Going to have to try your method of removing rib bones. I usually just cut through them and then remove them from the fillet, but I'm kinda trash at it and seem to always cut too deep for some reason.
If you ever have a chance to, try a Japanese Deba knife for filleting. It is COMPLETELY different from using a Western fillet knife/long boning knife, but extremely effective. I like Deba better, but your mileage may vary.
Its all about practice. 😊👍🏻
A good tip my father an old trawler man used to do to stop the fish sliding on the fillet board or wherever,was to put a cloth on the board try it you will be surprised. John Plymouth
That tip is as old as fishing mate. 😉
Looks absolutely brilliant....
Tasted brilliant too.
WOW That beer batter is a must try, thanks again John and Jim, regards Terence (Tel) Garbett
It is our pleasure.
Great video, I am still salivating hours after watching the video 😊
This was a fun little video John. Got a little concerned when the swells looked like they were going over the transom there son! I could watch Jim cook for hours. He's just so down to Earth and damn charming! Mango chutney and mayo huh? I'll take your word on that one brother! Thank you for another enjoyable half hour.
Thank you Greg, aye it was a bit sloppy by the end but that boats a fine little sea boat. The mango mayo adds some sweetness and works well with the flavoured batter but its not for everyone. Take care my friend. 😊
I enjoy watching Mr. Jim cook very much! Does he have his own channel?
Jim is wonderful isn’t he. He just helps us with our channel. 😊
Great stuff John and Jim 👏 what u have are exceptional family ties looking forward to your next sea going adventure 😀 Hi 5 James 🍺🍺🇮🇪
This is the way I feel families should be. 😊
that looked like one wonderful meal!
with a great cheff and some good practical tips on fileting. maybe some flat fish in another episode would be great to watch, if you might find them there.
i bet you have enjoyed the meal after the work on that.
and i can't argue with james , pancakes are wonderful to eat .. so is the fish'n'chips .. and pavlova .. (it made me hungry even after eating a lot of pasta today)
cant wait for the next dogfish free adventure
I hope the filleting demos help folks out. We do have a dedicated filleting video on the channel that does show flatfish. Just search “Fish Locker How to fillet fish”
found it watched it ..just forgot i already watched it , but always good to refresh the memory.
thankyou john ;) hope the weather changes so i can catch a chrismass dinner 2 - 3 fish would do it can you point the cods this way please ;)
I hope you dont get sea sick john! Those are big waves! I hear that there is a storm affecting parts of the UK. love the video!
Aye mate the winds been howling!!!
Thoroughly njoyed this lil f&c vid n thanks again 😉💪👏👏👏
It is our pleasure. 😊
Excellent educational video John. I've caught and cleaned my own fish since I was a young'n, but always filleted the way you do, but just run the knife blade over the stomach bones finishing the fillets, leaving the cavity flaps on the carcass. I will try your way next time I fillet. You certainly keep a very good edge on your filleting knife which makes a massive difference. Very mouth watering educational video. Well done all.
Oh absolutely. A sharp knife is vital!!
Love what you do - mayo with mango chutney - inspired but I added some lime pickle
Wow, I bet that had some flavour!!
Top cheffing by Jim as always; compliments to the chef! Looked amazing :-)
He is wonderful isn't he. 😊
Beautiful fish so fresh, bet that tasted lovely ,
Your a brave man out in that sea .
Brave of daft?!
looking great. now u have bait for the pots and food for the belly
Nothing goes to waste. 😉
A little sloppy out there. I took my boat to Palm Beach over the holiday and it was about as rough as that. I lost a sailfish but I did get a really weird wrasse called a pudding wife wrasse. I thought about the ones you get over there and this thing was beautiful. I get tautog and cunner in New Jersey but that fish was crazy looking with its colors
I have googled them fish before. Amazing stuff.
Dude I thought it was a blue parrotfish and after I let it go I found out that the world record is only 3.8 and I know from tautog that this fish was about 4 so I may have tossed a record I'll never know 😆
Looked delicious mate, you popped up last night actually I went to a quiz and one of the question was what is Dulse and because i watch your videos I was the only one who knew lol 😂😂 nice one
Haha. Brilliant. I hope you won!!!! 😊👍🏻
@@TheFishLocker well I got that one right 😂😂
Absolutely delicious cod pollock and ling
Agreed
Great video once again mate.
Thank you.
Love it. Makes me want to go fishing. :)
Glad you enjoyed it. 😊
I love your channel. My family and i Love Cornwall, we live in Birmingham and love our annual holiday to Cornwall. I love when your with your family gathering and cooking together it like me and my parents. Hi Brum and Merry Christmas from my family to yours = )
Thank you very much Catherine, I am really glad to hear you guys enjoy the videos. We love getting out on the shore together. Have a lovely day and take care. 😊
Excellent work mate. 👌
Thank you.
That did look tasty I do fancy trying that flavoured batter
Mate it was awesome. 😊