Home > Video > Video Dispaly

Video dispaly

  • The very BEST WAY to fillet a surf perch!

    2019-07-15

    I found this to be the best way to fillet a surf perch. The rattling sounds you hear is the knife tip cutting along the bones. If done correctly, you can get most of the meat without including any bones except for the spinal column which can easily be removed after filleting. I work slow here to show exactly how its done. I apologize for the dull knife. I had filleted 9 others prior to this one.

  • cooking TUNA! Catch, Clean, Cook and EAT!!!! Gabriella’s Quepos, Costa Rica

    2019-07-15

    cooking TUNA! Catch, Clean, Cook and EAT!!!! Gabriella’s Quepos, Costa Rica cooking TUNA! Catch, Clean, Cook and EAT!!!! Gabriella’s Quepos, Costa Rica cooking There is nothing better than a fresh yellowfin tuna, straight out of the water, on ice, cleaned and cooked… slightly cooked!!! The Orange Chipolte sauce over the seared tuna was as good as it possibly gets!!!! It really makes for an amazing day when you can go offshore, catch a beautiful fish and come back to the dock and enjoy it with friends!!!! As for cleaning any fish, a well made, sharp fillet knife makes the work so much easier! check out the knife I use the most! Silver Stag “Bone and Fillet” Subscribe & More Videos: Thank for watching, Please Like Share And SUBSCRIBE!!! #cookingfreshtuna, #tunameat

  • how to prepare Meal eaters sardines

    2019-07-15

    Preparation wash prepare sardines How to clean and fillet sardines Fresh, whole sardines can be cut into a butterfly fillet, or two smaller separate fillets.- Check to see if the sardine has any large scales on the skin, especially near the head. Remove the scales by scraping with the blade of a knife in short sharp bursts against the grain of the scales and back again.- Use scissors to cut off the fins from the top and bottom of the fish.- Use scissors to cut the fish open along the belly from tail to head.- Turn on a tap at the sink to start a little water running very gently.- Put your thumb into the cut belly near the tail and gently scrape up towards the head, pushing the guts out of the body.- Discard the guts and gently rinse the fish inside and out under the tap, being careful not to break the skin.- To butterfly the fish place it on its side and using a sharp knife cut down either side of the spine at the tail end. Then turn the fish onto its back and work your fingers along the sides of the spine, from tail to head, to separate the spine from the flesh.- Cut off the tail and head, with spine attached. You should be left with just the meat of the fish, as a butterfly fillet.- Trim the outer edges of the butterflied fish to remove any fin parts.- If you want two fillets then cut the butterfly in half along where the spine used to be. are tricky to clean, or butcher. They are, however, extremely thrifty and healthy. In this video, we show you how to clean and prepare sardines quickly and easily. Stay tuned, because we will be posting a video which shows you how to deep fry sardines; a more widely enjoyed way to eat them. How to Clean Fresh sardinesImage by dr.jd via FlickrI was raised by vegetarians, so I didn’t learn how to cook animal flesh until I was an adult. Actually trimming, cleaning, and otherwise preparing the flesh for cooking is often still somewhat daunting — and even more so with fish.Now that we live in the San Francisco Bay Area and can get fresh sardines fairly easily, it’s time for me to learn how to clean ‘em. There are six whole sardines waiting in my fridge right now; they’re destined to play the starring role in a curry by dinnertime. But first, I have work to do.Here are a few sites I’ve been reading today for inspiration, all describing similar (but different) methods for cleaning sardines: Also, I must give a shout out to Peter, the fish monger at Canals Seafood in North Carlton (Melbourne). His customer service was exceptional. Peter told me how to: clean and gut the sardines — gently rub off the scales with your fingers under running water (they come off quite easily), then break I wrote about this a few weeks ago. Just love sardines. If people actually ate the real deal they would realise how dam tasty they are! Reply Lesh says November 5, 2012 at 8:15 am Loved your post, Holly! I hope more people try the real deal after reading our accounts Reply Bhakthi says November 2, 2012 at 11:46 am YUM! Can’t wait to try gutting fresh sardines as I only ever eat the canned ones. Reply Lesh says November 5, 2012 at 8:10 am Great Bhakti! Would love to hear about your sardine experience once you’ve had a go Reply Sherilyn @ Wholepromise says November 4, 2012 at 4:12 pm Great Post Lesh – Unfortunately i have horrid memories of my grandfather eating sardines from a tin. The smell was horrendous and hung around for what seemed like days however with excellent information like this I am tempted to try the real deal and put that horrible memory to bed. Thank you. Reply Lesh says November 5, 2012 at 8:14 am Oh, Sherilyn, it’s such a shame when that happens – when childhood experiences mar such delicious and nourishing food. Like Brussels sprouts, for example. I hope you can overcome your sardine dislike and start enjoying this little fish! x

  • WATCH THE PROS USE THE BUBBA BLADE AT FISHERMAN’S PROCESSING

    2019-07-15

    Watch the Pros in action as they fillet giant Yellowfin Tuna and Wahoo using the Bubba Blade Fillet Knife at Fisherman’s Processing in San Diego. Brought to you by Bubba Blade, Bloody Decks, and Fisherman’s Processing. Pro Review

  • Japanese Knife (HOUCHOU) Skill. Fillet Mackerel Ver.@SUSHI BAR

    2019-07-15

  • Worlds Biggest Shark Fish Cutting Ever 2017 || Amazing Fish Fillet Slices With Sharp Knife || whale

    2019-07-15

  • Filleting a Pacific Mackerel

    2019-07-15

    | Pacific Mackerel, or Saba, is a common fish in Japan that is available most of the year but best enjoyed in the winter time. Saba is commonly grilled, or marinated in vinegar to make shime-saba. Saba is a rather simple fish to clean and fillet, which I demonstrate here as the 3-piece fillet, which results in 3 portions minus the head and guts. The process I use is: 1. Cut off the head and remove the guts – be sure to use plenty of water and a small knife or toothbrush for removing the main artery that runs the length of the mackerel along the backbone. 2. Slice along the mackerel’s rib bones making sure to cut as closely to the bones as possible (use your hand to help guide your knife). Hint: Leave the meat attached at the tail when making the second cutting stroke since it lets you hold the tail to complete the cut. 3. Repeat for the opposite side of the mackerel.The 2 meaty sides of the fish I went on to use for shime-saba, but the middle part with the backbone and tail I threw away – I could have easily saved it for soup.

  • Peter Miller FIllets a Blackfin Tuna with a Kershaw Fillet knife

    2019-07-15

  • How To #11: Filleting Salmon and Trout for Beginners (Regular Fillet Knife)

    2019-07-15

    I explain in this video a basic beginner’s method on how to fillet trout and salmon. This method can be applied to filleting bass, sunfish, perch, crappie, walleye, and more, as these types of fish are shaped differently but have the same bone structure. This method of cleaning trout and salmon results in two boneless fillets per fish (particularly if you cut the pin bones out). I use a regular fillet knife here, working the fillet off the backbone, ribs, and belly, all without gutting the fish, then optionally cutting the pin bones out. Rainbow trout, brown trout, brook trout, lake trout, and landlocked salmon are all almost exactly the same to fillet.For more outdoors tips and tricks I’ve learned, check out the rest of my How To Fishing and Hunting series.

  • SWIMMING in my Backyard POND! With HUGE BASS and Baby Fish that just hatched out!!!

    2019-07-15

    The Pond has become its own full blown ecosystem!!! For DMFD Merch, go to: Need a new Fillet knife? …

  • How to Fillet Albacore Tuna

    2019-07-15

    How to fillet a for making tuna steaks or sushi. 1st Remove the head and Guts then make a cut next to the dorsal fin all the way to the tail cut through all the vertical bones that runs throughout the length of the Tuna next cut all the way to the belly ensuring your knife runs as flat as possible to the bones, remove belly flaps. ( these are very Delicious to cook up in the smoker. Next step will be to cut lengthwise nevt to the vertical bones removing them and the blood line at the same time. Do thid on both sides of the vertical bones. Now you are left with 2 pieces of tuna fillet. Remove the skin by making an incision about 2 inches from the tail under the skin, this is just so that you can get a proper grip on the skin. Run your knife along the skin facing it down slightly and with a push and pull movement, pushing the knife and pulling the skin.

  • Fillet fish with an electric knife

    2019-07-15

    How to fillet a fish with an electric fillet knife. Demonstrated with a large white bass.

Communicate with Supplier?Supplier
Johnson Mr. Johnson
What can I do for you?