Step by step guide on how to fillet, debone and skin Ling. Followed by a delicious homemade fish curry in the FishLocker kitchen. For those interested in the …
All i like to see is fishing you know like working life is boring like why not live in a survival house freedom you can fish for food you can grow for food grow animals like its really cool
It looks amazing I love curried fish also the satisfaction of catching it yourself. It’s about two weeks ago I convinced my wife to have carried fish and she absolutely loved it. I like watching your cooking videos because you use every day ingredients, thanks so much for sharing this with us I hope to see more soo;n.
High fish locker team sorry I haven’t kept up to date with your video’s but been busy at work and house renovations just slowly getting up to speed on what you guys have been up to we are currently still in lockdown up here but hopefully will get out fishing for the first time in about six months soon take care and stay safe
Love ling my favourite white fish on my coast Country Down Northern Ireland our shore cod are to full of worms most of the time. Thank you for a great video👍
Another very informative video John 👍. Can you help. I'm going to Cornwall in August and I'm looking to buy a decent inshore lure rod&reel. Can you recommend any and how do you rate Penn rods. Cheers
Gotta give that recipe a try at some point! Is conger eel edible at all? I've heard different things about it but never tasted it or found a restaurant/chippy which serves it…
well that looked yummy ..well done to the chef …the filleting looked similar to doing a pike which are hard to fillet because of the Y bones..but you did a great job john ..will have to try ling now..yeah….thanks and stay safe family ..hope this lockdown can end soon ..missing family is hard …regards to the missing chef spargo..cheers
Very informative, Mr. Locker! That fish was filleted expertly and the yield is surprising. If that fish had teeth, it would look like an Asian snakehead. Thanks to the missus for her "curry in a pan" recipe. Yum.
Masterclass from the dynamic duo!! I’m starving. When I used to do a lot of wreck fishing, I always buried the carcasses in the garden, great compost! Fresh Ling is gorgeous. Great recipe Hannah! Rick Stein, whose he!😬👍
Brilliant as always. Nothing wasted, great filleting tutorial. Ling looks delicious, good alternative to monkfish. I'll be trying that, just missing fresh coriander.
maybe you already know the channel but maybe you like the channel flying fish tv.. a dude from new sealand fishing in a kayak catching tuna and other exotic stuff.. you are sometimes complaning about those pesky dogfish.. he is complaning about 12 foot long tigersharks bumping his kayak..:P
Also tagged in the description here is a fantatsic tutorial of filleting fish. 👍🏻🐟 https://youtu.be/TwV5FIq02KU
Great video and cooking as always!
Maybe someone could make you some custom knives! 😉
All i like to see is fishing you know like working life is boring like why not live in a survival house freedom you can fish for food you can grow for food grow animals like its really cool
I wish we had Ling in the US. Watch out Ling, I'm coming for you !!!!!
Really interesting episode John! Superb job of filleting what looked like a tricky fish. Cooking segment the perfect follow up.
Hi hanna, very nice made my mouth water, notice a pair of lips on your neck is it a tatt or was John hungry
It looks amazing I love curried fish also the satisfaction of catching it yourself. It’s about two weeks ago I convinced my wife to have carried fish and she absolutely loved it. I like watching your cooking videos because you use every day ingredients, thanks so much for sharing this with us I hope to see more soo;n.
Dude, sharpen your knife, that’s pretty much dull
High fish locker team sorry I haven’t kept up to date with your video’s but been busy at work and house renovations just slowly getting up to speed on what you guys have been up to we are currently still in lockdown up here but hopefully will get out fishing for the first time in about six months soon take care and stay safe
Out of everone i like it when she cooks the most
I've allways thought, cut your ling in steaks, because they're to fiddley, for filleting!!.
Never realised so many fish had worms till I started watching fishing videos …
Love ling my favourite white fish on my coast Country Down Northern Ireland our shore cod are to full of worms most of the time.
Thank you for a great video👍
Another very informative video John 👍. Can you help. I'm going to Cornwall in August and I'm looking to buy a decent inshore lure rod&reel. Can you recommend any and how do you rate Penn rods. Cheers
Gotta give that recipe a try at some point!
Is conger eel edible at all? I've heard different things about it but never tasted it or found a restaurant/chippy which serves it…
well that looked yummy ..well done to the chef …the filleting looked similar to doing a pike which are hard to fillet because of the Y bones..but you did a great job john ..will have to try ling now..yeah….thanks and stay safe family ..hope this lockdown can end soon ..missing family is hard …regards to the missing chef spargo..cheers
That's a tasty bit of meat there! Definitely putting this recipe on the list. Thanks John and Hannah x
once again a wonderful video ..thanks for the lesson in filleting and cooking …going to try the recipe with pickerel here in the states…
Now that's what I'm talking about!! I've just eaten but man I'm feeling hungry all over again 🤣🤣🎣🎣
Cracking video m8 i have never tried ling but looks a lovely meaty fish keep up the gd work john tight lines 🎣
Mmmm im well hungry now, looks delish.
Yum. That looked fantastic. I was thinking the smoker when you were filleting.
Very informative, Mr. Locker! That fish was filleted expertly and the yield is surprising. If that fish had teeth, it would look like an Asian snakehead. Thanks to the missus for her "curry in a pan" recipe. Yum.
I love fish curry! Also never heard someone from down south call an evening meal tea like us northerners 🤣
Looked so tasty, thanks Hannah for sharing the recipe. Fantastic ling John, well done
great content john cheered me up
Yum!
Masterclass from the dynamic duo!! I’m starving. When I used to do a lot of wreck fishing, I always buried the carcasses in the garden, great compost! Fresh Ling is gorgeous. Great recipe Hannah! Rick Stein, whose he!😬👍
Great video lads, ye are a talented couple we'll done curry looks beautiful. I didn't realise John you wore red lipstick 💋💋💋😀
That looks very delicious
Is that a hickey on her.!!!?
Oh mate, that's definitely on the 'to try' list this year – All is to do now is catch the bugger – Thanks John and Hannah
Brilliant as always. Nothing wasted, great filleting tutorial.
Ling looks delicious, good alternative to monkfish. I'll be trying that, just missing fresh coriander.
Nice job with the knife surgeon John.
Well, there's nothing left for a human, but I bet the crab will adore those ling leftovers! Here's to no more sharks in your pots! XD
Oh my word this looks super delicious 👍❤🇺🇸
when you say that worms are mostly in the belly meat of the fish, is that ALL fish or just that specific kind of fish?
Angry so mad you did'ent ask me round for tea lol I eill try out your recipe. Fab vid again. 🙂
Looks fab. Great stuff both of you. Never had Ling myself. Might treat myself.
compliments to the chef. it looks good and i bet it tastes better .
Not a handsome fish. the Ling. But delicious to eat. And Mrs. Locker is certainly currying favor with her delicious looking curry.
LOL… "there are other poppadoms available"
maybe you already know the channel but maybe you like the channel flying fish tv..
a dude from new sealand fishing in a kayak catching tuna and other exotic stuff..
you are sometimes complaning about those pesky dogfish.. he is complaning about 12 foot long tigersharks bumping his kayak..:P
Wow that's a lot of fish!!
Worms in the belly meat ? are they dangerous ? obviously you want to be cooking the meat, but can they burrow in to you if your handling them alive ?
Never had Ling before.. but curious. How does it taste compared to other white fish?