Master Fishmonger Standard Guide to Pocketing - Plaice

Поделиться
HTML-код
  • Опубликовано: 12 май 2019
  • Master Fishmonger Terry Martin talks you through how to pocket a plaice

Комментарии • 3

  • @mofirminhosadiosalahrobert4904
    @mofirminhosadiosalahrobert4904 9 месяцев назад +3

    ive been a fishmonger for 20years , ive never been asked to pocket a fish , im a little disappointed as im quite good at doing it.
    you taught me something there didnt know the inside out method , im going to try that on tuesday , and have it for dinner

  • @jimflynn466
    @jimflynn466 Год назад +2

    Absolutely immense, wish I had your skill, can imagine that being cooked with a parsley sauce inside, brilliant, thanks for sharing.

  • @motormouthalmighty
    @motormouthalmighty 15 дней назад

    that looked like an absolutely seamless masterclass!I've just tried to skin and batter fry a plaice for the first time ever.it was an absolute disaster.i couldn't cut through the plaice for love no money.i couldn't remove the back it was like shoe leather I butchered it into three or four monstrosities.as instructed by that women on RUclips,I added garlic to the batter.i also added paprika,salt,lemon juice ,black pepper and a quarter of a teaspoon of some spice powders which had fallen out into the spices tin.(heroes tub)the result was an utter abomination.it smelled horrible.the fish all crumbled apart but did become soft and cooked.i tried a few bits but it was not good.i put it out for the cats.another RUclips disaster.more food thrown away again!if Hitler had seen what was in that frying pan,I wouldn't even be here to talk about it.people don't realise just how difficult that cooking and food preparation is!I know!all this!you would think that women would absolutely despise me even more but oh no!not women!they still love me anyway!