Passionate About Fish - How to Fillet Pollack
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- čas přidán 28. 08. 2024
- Visit www.passionateaboutfish.co.uk for more videos, information and equipment.
An oldie but goodie!
This method of filleting is suitable for other species such as cod, haddock or whiting.
The stunning pollack was supplied by Rex Goldsmith at The Chelsea Fishmonger www.thechelseafishmonger.com
One of the best fillet jobs I've ever seen. Perfectly done.
Wish I'd seen this when the missus got back from her fishing trip two days ago... still learned a little for the next ones thank you!
This is the best filleting channel on CZcams. No one else can do it so effortlessly.
The most underrated fish in British waters, very tasty.
A true genius at his craft.
I'm a vegetarian yet i found it fascinating to watch the process of filleting a fish (i was watching this with pure concentration and so was my cat........... every few seconds me and Batman (the cat) would look at each other and then go back to watching the video............ Brilliant 👍
Truly miss Duncan and Sue: they were great and their channel was highly instructive, undramatic, and their skills were user-friendly. Hope that they are well. Cheers 🥂
I don't know how this has dislikes. Perfect job. Caught three of these, about to prepare them. Thanks!
Vegan warriors 🤣
Don't want to start getting recommended fish videos because I watched it
Karen’s at it again on the dislike button…
@Sue Lucas
You & Duncan had the best and most instructive channel for cleaning and prepping all types of fish & seafood; wish you’d both return to doing so! Hope all’s well & that your shoppe is thriving!
Its 2020 and this is still schooling people like me!
Kudos! With a nice sharp knife and this video, I reduced a whole pollock to two filets I could put in front of my guests, at £8/kg instead of £15/kg for fileted fish. Without the video, the fish would have ended up looking like a dog's breakfast.
Thank you so much chef, you are incredible, humble, authentic, passionate, knowledgable, articulate. I wish I could meet you and shake your hand because you are one hell of a man.
Thanks for the info. Went sea fishing today for the first time in my life - caught three of these, and just filleted them as per your video. Now to turn them in to some Thai fish cakes! Thank you :)
He makes it look so easy...
Another cracking video,caught a few Pollackofft the NW of Scotland this year and it was great to fillet them and not leave any waste meat on the bone. Tasted good too!
That is definitely a pollock. The lateral line curves downward on a pollock but is straight on a coalfish. The colouration of both species can vary from place to place.
Lovely technique and very informative video
Makes it look so easy
The easiest way to tell!
Hi there sue, 2021 on TV.. Cornwall This Fishing Life. First Class. Thanks.
Please update us. Keep the name active.... Happy New year to you.
Here I am, 10 years later
I ordered two of these based on the reviews. czcams.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
Excellent video, I love catching fresh fish and feeding my family. I catch lots of Pollock and my favourite way to cook them is to deep fry them in beer batter, Or smoke them and put them into a kedgeree. I have a vid on my site showing how to make a cheap smoker. Im already subbed to your channel but keep up the good work, You are a true master in what you do and i appreciate you taking the time to upload these vids. 5*
Wow what a detailed demonstration
Beautifully done! I thought my knife was sharp!
🌹
I’m eating captain Ds as I’m watching this! Goes hand and hand
I realy like all of yours videos i think they are very usefull, thanks sue and duncan!
Fantastic video, great technique.
So fast, too.
Excellent demonstration
love ur voice duncan! great skills
Great video thanks
Thank you.
Hi duncan , its andy from white fish line (youngs gy) good video all the best
Thanks, best vid yet.
0:06 oops wrong fish
Hahahah I saw that to! :)))
It's the ghost turbot ...
u r genius, well done, absolutely brilliant, thanks for sharing
I've only eaten frozen pollock which also tastes great.. judging by that, fresh pollock must be just delicious. Watching this video made me really, really hungry. :P
skin the callig(pollock) as per video put it in proper batter,beautiful.Batter is 3 parts water,1 part milk baking powder,lots of salt,white pepper,white vinegar and plain flower mix to correct consistency.Cook in hot oil,turning 2 or 3 times for 6 minutes till golden brown.I catch my own and cook it twice a week.Great video
Brilliant technique, thanks!!!
I saw that big flounder in the first frame. 🤣
So that's where imitation crab comes from.
The Pollock is most common ingredient in "Imitation Crab" at stores.
That’s Alaskan Pollock, different species
Can you come to Norway and clean our fish? We have too much fish and not enough filleting skills😋
Thanks for the info
Great tips! Thank you 👍
Beatiful job. I have question. I have "Coalfish" / saithe / (Pollachius virens). Can I make fillets like Pollock?
Thank you for the suggestion.
Thank you ☺️
Master at work
Top class
which is the best knife to fillet the fish and where can I buy one? Thank you
Sounds passionate about fish.
omg man i never see such a good job at filiting a pollack :P well done
mine didnt look like that :) tasted good though :) , Thanks , great clear video
Could anyone confirm (from personal experience) whether the pollock fish has scales or not? thanks for answering.
No. It’s more of a skin.
It has scales. Fish under this genus have scales. The only fish that are scaleless are catfish and a few species of shark. Also some freshwater fish
Yes it will although a perhaps less gruesome way to do it is a short, hard knock to the head with a long metal object. I do this two or three times usually to make sure the fish is dead and not just stunned.
incredible skill !!..i dont need a fillet knife then ?
cheers
Its like skinning and deboning a bass in easy mode lol
I remember watching a BBC documentary once about the London Billingsgate fish market; they had some brilliant interviews with the fish porters, a species of human not known for their tact and diplomacy; one gestured to a box of cod and said “..that’s £14 a kilo”, (prices are a guesstimate, it was a while back) then, to a box of pollock, “..and that’s £7 a kilo” , “..there’s a reason for that..” he said, “..that..” pointing to the pollock “...tastes like sh!t......”
Thanks for sharing, what is the make of the knife?
We've always used Victorinox Fibrox 7" filleting knife - they work really well and last years. Make sure you only use it for fish filleting, as the blade is quite flexible and can get damaged if you're using it to cut through anything too challenging. Also, keep it sharp on a steel rather than a chantry, as a steel isn't too harsh on the blade and will keep it in good condition,
Can u tell me if this fish has a spongy texture? Or I am bring sold fake pollock
Nice Job.
Thanks for these great videos. What do you do with the wasted bits like the head and bones?
Fish stock
What brand is that filleting knife @sue
yeah that sounds like a good way, tastier fillet when they've been bled asap aswell apparently
Will there be more videos?
Flawless
He sounds like Nigel Mansell
super
Do you own a restaurant?
I just put the knife flat in the gills and cut straight down through the fish, much easier
Hello again, nice to receive 2 constructive comments from you in one evening. I'd be really interested to have a go at your much easier method. Can you post a link to your video so I can see for myself how much better you are
Many thanks
+Sue Lucas
damn is sue throwing shade?
+absoluteego lol that's what it sounds like. long John silvers brought me here by the way.
No this is the right way.
Beer batter and fried taters! Peace and fish'n grease!
What's taters, precious?
I do the job by powerfully hitting the fish once on its head (which renders it unconscious) and then cutting the main artery between its gills and heart, killing the fish to blood loss while completely unconscious. No fish has ever seemed to suffer after the knock.
🤔
hmm
Vegans... take notes 👍
🙂☹️
It's pronounced FILL LAY
In the US….
It's pronounced FILL ET
i'm 99% sure that's a coalfish. Pollack are bronze with light coloured lateral line. That one just looks like a coalie to me. I hate the flavour and texture of both species. To me they're rank. Fodder for fish pie at best.
People do sometimes get confused with these species, but it is a pollock, not coley. Coley has a white lateral line whereas pollock is dark. Also, pollock's bottom jaw protrudes further than the top, so it's quite easily recognised. Both are great value alternatives to other white fish, and if really fresh are quite tasty
has it been scaled or left for a while or something?
Iain Clark It's not an inshore pollock, which are really bronze, offshore can be slightly more 'grey'. Also, sometimes the colour isn't quite 'true' due to my poor filming techniques - fishmonger's don't make the best cameramen :)
why without the skin ..i like fish with skin on is more tasty ;) ...
Waste grain
As soon as you have finished filleting it throw it in the bin as its the most tasteless, watery fish iv'e ever had the misfortune to cook.
Rotten fish....