I like that herrings are so easy to fillet. I learnt your Method 1 from my gran - it really is so easy to turn the fish upside down, squash it flat, and then remove the loosened backbone and all the other bones in one go. Great recipe - I've also tried making it with stewed redcurrant sauce, and I also put a little honey with the mustard to add a sweetened element. Delicious :)
We were gifted some whole herring which I have never prepared or cooked, so I am very grateful for your help! I love that you keep it simple: always the best ❤I’m excited and confident about making them now thanks to you! 🎉
Thank you very much sir. I love watching your videos because they are the most comprehensive videos I've found on butchering. You always do a fantastic job, and I've learned a lot from you. I've also learned a lot of great English recipes from you. Cheers from across the pond
These are some of the best tasting fish I've ever had. I got a bunch of canned Herrings and I was able to live off those for 1 week, when I was living on the beach. The ones I had were smoked and canned. Very delicious fish, high in cholesterol. Kept me two fish kept me energized for the entire day!!!
You can keep telling us you are not a chef, but with every video I watch, I start doubting more and more you are a chef. I would really love to see some more "mussels, clams, cockles" videos, like foraging, cooking and eating. Thanks again Scott, a really nice light summer dish! B
Great, nice video and great art. For people who would like Tunisian spices for fish : cumin, garlic, pepper and coriandre some lemon juice, mix it all and just dip the fish in it before the grill
Lovely stuff. Picked up some whole herring and this was a great lesson in filleting and delicious cooking method. Kept the roe and will try that tomorrow!
Once again, the Brit has proven us here in Australia who the real kings of cooking ocean are!!! Love it mate, going to try this dish! Dunno where I will find me some gooseberries though!!
HI Matt thanks for that mate,if you cant find gooseberries,try it with rhubarb,same method,and it works just as well,trust me,give it a go,its just as tart and also works well with oily fish,cheers Scott
I agree, I'd be thrilled with a gift of a pastry brush! I still long for an American baster. (sp?) To suck up juices and baste. Oatmeal is brillliant for breading (I am gluten intolerant). Good to know mackerel are okay. I never knew what to do do with gooseberries! Other fish possible, fine!! I happen lot love sweet/sour sweet/savory but it is not generally eaten by the French. Except in some regions. I just love the contrast. I learned to be less fearful about fileting, thanks to you. I did start using mackerel years ago in NYC. Sardines are a joy. Yay! Cress is wonderful, all types, I love the zing, and this French spouse was amused and brought me a huge bunch of it. (And pepper cress, very spicy, I recall!) He really liked it, too. Yup, this makes sense to me. Thank you so much! Uprated, will probably share.
Thanks Scott. Perfect timing. We'll be up on the west coast with 30 family to cook for. Free mackerel from the sea is what they'll now be getting methinks! Followed by stew using free venison. ATB
That sounds great Foss,perfect my friend,will go great with spankingly fresh mackerel,wish i was coming too,and the stew will seal the deal,let me know how it goes,many thanks.Scott
Ok if you have some room in a shed I can move in throw me some food hey that works Great job cooking love to watch your post's keep up the great job you are an inspiration for me thank you .
I don't know why all the preliminary warnings. Seems to me like it would taste great! Never had anything like it but I would love to try it. From the other side of the pond in case you were wondering about your viewership. Love the channel.
Herrings, arenques in spanish,....lookin' good and oh so yummy, fresh watercress, served with the fillets of herring, crispy outer skin and oh so juicy good interior! Uprated Scott, thankin' ya for sharin' yet another AWESOME Upload!! =)
First to view and comment on your new video Scott. Dish looks bleedin marvellous mate. Will try this with a bit of mackerel. Cheers mate. John (exiled Brit in Canada)
Nice one John,how are you my friend?.I was a bit wary about this one,purely because it sounds wrong,but it truly is a stunner,and so simple to do.It was originally done with mackerel,so give it ago and let me know what you think,(if it was good enough for the Normans and all that jazz)all the best,from over here in the UK.Scott
Great to see e simple recipe for the silver darling, I love herrings fried in oat meal or flower,I worked in the scottish drift net herring boats and have loved herring since those days in Gt Yarmouth.well done for the new method. thanks Kenny.
Up in the Arctic there is a herring run every year. You can catch hundreds in a couple of hours from the shore. They look a bit smaller than these herring. I wonder if they’d work well with this dish.
Not a question pertaining to your awesome herring video, or any of your other videos, but I have to ask, are you going to post a cow butchering video? I keep looking around on TH-cam, and the best videos I've found are from a New Zealander. At least Michael Cross shows how to bone out a front quarter and hind quarter of beef. The rest are some old farmers that show themselves shooting a cow, then all the sudden they have all these nice cuts of meat, and explain the savings they made as far as buying the cow to slaughter themselves, then butcher, versus purchasing the equivalent of a whole cow at the super market. I love your videos, they are all very comprehensive, and would love to see how you butcher a cow, as well as how to make great cuts of beef
Hi Brook,i will be doing a beef butchery video very soon,it will be in September,so watch this space,it will be up close and in detail,hope this helps.Scott
Yum, thank you for showing us how to prepare the fish....i can catch lots of these myself (we call them mullet) but didn't think they were that great for eating, so now, yay, I don't have to buy the expensive unethically caught stuff they sell here.
Dude,...kalifornia here,....you got me interested in cooking again,...I like to hunt,...now I have a straight forward way to prep and cook what I catch,...appreciate you converting everything to American temp and weight standards,..you rock.
America needs to just go metric. I don't know why we don't. Almost the entire world is, but we, the US of A, have to insist on making it hard. It's an easier, more logical system...
Being scared of heat and smoke while frying is a funny, but very natural thing. Once you step over the line and actually do it, you discard it like you'd discard a fear of swimming without your feet touching the bottom.
Looks really lovely! Oats on herring I will give a try, but lemon on fresh fish is a real nogo. Destroys the fresh fish taste. But well: taste is sth you cant discuss! ;o) Greetings!!!
Great idea…thank you, I have rhubarb but no goosgogs!
7 ปีที่แล้ว
Looks so delicious. What kind of mustard is that - hot English? Also, would horseradish cream work the same magic? i know it goes brilliantly with trout. Going to stare into the fridge now...
isaac bartley Yes Isaac no problem mate,below is the link to my trout preparation and cooking video you may find helpful,many thanks,Scott th-cam.com/video/xK26ozy1P7g/w-d-xo.html&feature=iv&src_vid=TTZBlkljqUw&annotation_id=annotation_1896699265
So spoilt in New Zealand. This is only used for bait here, same as mackerel and sardines, and squid. Although many people catching and eating squid now. Thanks for this
Do you know what the US equivalent of porridge oats would be? We have no less than 1000 oat (oatmeal) varieties it seems. There's instant oatmeal, steel-cut oats, Scottish oatmeal, rolled oats, and more recently "whole-grain" oats (I'm not kidding).
any oatmeal will do i would say apart from the baby food stuff. my dad used to use pinhead (which is a sandier texture) oatmeal, but in this he appears to use standard porridge (rolled oats), you can pulse rolled oats into 'pinhead' using a blender dont pulse too much though or you will just have flour or maybe you want that?
Andy Douglass - rolled oats are what he uses here as porridge oats. instant oats are much more "broken" looking than the nice oval flattened ones he uses... steel cut oats are whole oats that have been cut in half by a blade.
I have two questions, #1- What does fresh Herring taste like? Is it a strong flavored fish or is it mild? I have never seen it in any grocery market where I live, other than the salted kind in a jar. #2- What are Goose berries? Are they in the same family as a Grape? Thanks for any help!
I like that herrings are so easy to fillet. I learnt your Method 1 from my gran - it really is so easy to turn the fish upside down, squash it flat, and then remove the loosened backbone and all the other bones in one go.
Great recipe - I've also tried making it with stewed redcurrant sauce, and I also put a little honey with the mustard to add a sweetened element. Delicious :)
Two of my favourite foods-and I would never have thought of combining them!
We were gifted some whole herring which I have never prepared or cooked, so I am very grateful for your help! I love that you keep it simple: always the best ❤I’m excited and confident about making them now thanks to you! 🎉
Thank you so much for this!!! I bought herring on a whim and I learned so much from your video.
thank you for showing the deboning trick. that has just made pickled herring a joy and not a chore....
Glad to be of help Ken,this will save you a load of time mate,all the best.Scott
Thank you very much sir. I love watching your videos because they are the most comprehensive videos I've found on butchering. You always do a fantastic job, and I've learned a lot from you. I've also learned a lot of great English recipes from you. Cheers from across the pond
Its a pleasure to have you on board Brooks,right back at ya from over the water mate,cheers.Scott
My Polish wife and I love your videos. If you're ever coming to Boston, USA, let us know. We have a nice guest room you can use.
These are some of the best tasting fish I've ever had. I got a bunch of canned Herrings and I was able to live off those for 1 week, when I was living on the beach. The ones I had were smoked and canned. Very delicious fish, high in cholesterol. Kept me two fish kept me energized for the entire day!!!
Found your channel looking for pheasant recipes not much of a cook , but now enjoy cooking all your recipes thanx for the videos .......
Thanks Dan,glad to be of help,many thanks.Scott
You can keep telling us you are not a chef, but with every video I watch, I start doubting more and more you are a chef.
I would really love to see some more "mussels, clams, cockles" videos, like foraging, cooking and eating.
Thanks again Scott, a really nice light summer dish!
B
Great, nice video and great art. For people who would like Tunisian spices for fish : cumin, garlic, pepper and coriandre some lemon juice, mix it all and just dip the fish in it before the grill
Now you must chop down the tallest tree in the forest. Very nice dish dude must give it a try.
Lovely stuff. Picked up some whole herring and this was a great lesson in filleting and delicious cooking method. Kept the roe and will try that tomorrow!
Once again, the Brit has proven us here in Australia who the real kings of cooking ocean are!!! Love it mate, going to try this dish! Dunno where I will find me some gooseberries though!!
HI Matt thanks for that mate,if you cant find gooseberries,try it with rhubarb,same method,and it works just as well,trust me,give it a go,its just as tart and also works well with oily fish,cheers Scott
Portugueses and Spaniards rule the sea cooking...Brits only cook haggis.
Sure.
i am growing some in oberon nsw... they are available if you hunt a wee bit!
And you have a well cooked brain.
Wow, love the simplicity of this recipe. Also impressed by your world cuisine knowledge - "kompot/chutney texture".
Used your method to fillet and came out perfect! Didn't have mustard so I used mayo and came out absolutely delicious.
Valuable information. Love the simplicity of your video; seriousness sans pretense. Many thanks.
yes i agree very simple to follow
THANKYOU great straightforward video, I brought some herring and looked for how to prepare and cook. Your video is brilliant 👍
It's good
Glad to meat you too. Cheers and all the best.
OMG WHAT A TRICK ! i had 2 caucht today :D and they were bony but it tasted good so this is AMAzing !
scott you are a genius mate and that's it
I agree, I'd be thrilled with a gift of a pastry brush! I still long for an American baster. (sp?) To suck up juices and baste. Oatmeal is brillliant for breading (I am gluten intolerant). Good to know mackerel are okay. I never knew what to do do with gooseberries! Other fish possible, fine!! I happen lot love sweet/sour sweet/savory but it is not generally eaten by the French. Except in some regions. I just love the contrast. I learned to be less fearful about fileting, thanks to you. I did start using mackerel years ago in NYC. Sardines are a joy. Yay! Cress is wonderful, all types, I love the zing, and this French spouse was amused and brought me a huge bunch of it. (And pepper cress, very spicy, I recall!) He really liked it, too. Yup, this makes sense to me. Thank you so much! Uprated, will probably share.
Love your work sir! Always learn something 👏🏽
Thanks Scott. Perfect timing. We'll be up on the west coast with 30 family to cook for. Free mackerel from the sea is what they'll now be getting methinks! Followed by stew using free venison. ATB
That sounds great Foss,perfect my friend,will go great with spankingly fresh mackerel,wish i was coming too,and the stew will seal the deal,let me know how it goes,many thanks.Scott
Love how you fileted them.
i always love herring fish its pretty delicious and easy to cook alot of benefits you can get it too..
Fascinating take on a dish I hadn’t even imagined!
Never tried anything much with Goose berry.. 😋😋Looks delicious. Thank you very much.
Just did this for dinner Scott. Excellent. I used mackerel. Many thanks
It looks delicious and the recipe is simple, I’m going to give it a try!
when i was a kid we used to get these rolled in foil container lovely
Nice one Scott. We don't seem to use fish often in our house, Might have to give the Scottish version a go.
Cheers sean that scottish recipe is a winner mate,you must give it ago,cheers.Scott
No goosegogs in my garden but I swapped in my homemade sloe jelly and that was awesome too.
Thank you!, i had problems with filet the herring/Sill ... Now i know how to make it !! =D
is it just me or does the acsent make this 10x better
Ok if you have some room in a shed I can move in throw me some food hey that works
Great job cooking love to watch your post's keep up the great job you are an inspiration for me thank you .
Looks delicious ill try it soon.
Now i KNOW IT I will Cook and call my friends and family and all and I will let THEM EAT!!!!!!! I'm so very exited
That is brilliant skills
Scott - I love your stuff mate; simple recipes but executed with perfect artistry. I'm off fishing!
Would this deboning technique work for American shad as well
I don't know why all the preliminary warnings. Seems to me like it would taste great! Never had anything like it but I would love to try it. From the other side of the pond in case you were wondering about your viewership. Love the channel.
Thanks Scott,will try this recipe next week.Have to go to a proper fishmongers in the High St.I hate super market fish mongers.
Lovely. Look yum
Looks really nice! Greetings for the USA.
Its trout season I'm going to try the push trick to de-bone. Thanks.
another great vid scott thanks
Cheers Tony much appreciated mate.Scott
Thank you for the great content!
Wow i love this push fish trick, thanks Mate!
That's my tea sorted for tonight
Great video mate, cheers
Herrings, arenques in spanish,....lookin' good and oh so yummy, fresh watercress, served with the fillets of herring, crispy outer skin and oh so juicy good interior! Uprated Scott, thankin' ya for sharin' yet another AWESOME Upload!! =)
Joe,you made that sound delicious,then i realised you were talking about my recipe,many thanks my friend,your a gent,cheers.Scott
Thanks for the video, I've bought a bucked of salted herring and had a lot of problem gutting them in reasonable time. Now to problem
First to view and comment on your new video Scott. Dish looks bleedin marvellous mate. Will try this with a bit of mackerel. Cheers mate. John (exiled Brit in Canada)
Nice one John,how are you my friend?.I was a bit wary about this one,purely because it sounds wrong,but it truly is a stunner,and so simple to do.It was originally done with mackerel,so give it ago and let me know what you think,(if it was good enough for the Normans and all that jazz)all the best,from over here in the UK.Scott
Nice!
Wow!
Great to see e simple recipe for the silver darling, I love herrings fried in oat meal or flower,I worked in the scottish drift net herring boats and have loved herring since those days in Gt Yarmouth.well done for the new method.
thanks Kenny.
kenny forman Glad to be of help Kenny all the best mate.Scott
Good show old boy
Great work, thanks Scott.
nice scott thanks from sweden
Looks delicious!
Up in the Arctic there is a herring run every year. You can catch hundreds in a couple of hours from the shore. They look a bit smaller than these herring. I wonder if they’d work well with this dish.
Can't stop watching your video's Scott, your very inspiring, thank you for sharing all these with us ☺ keep going #SRP 👍
Should gut straight after catching, far superior end product. Great vid btw
Not a question pertaining to your awesome herring video, or any of your other videos, but I have to ask, are you going to post a cow butchering video? I keep looking around on TH-cam, and the best videos I've found are from a New Zealander. At least Michael Cross shows how to bone out a front quarter and hind quarter of beef. The rest are some old farmers that show themselves shooting a cow, then all the sudden they have all these nice cuts of meat, and explain the savings they made as far as buying the cow to slaughter themselves, then butcher, versus purchasing the equivalent of a whole cow at the super market. I love your videos, they are all very comprehensive, and would love to see how you butcher a cow, as well as how to make great cuts of beef
Hi Brook,i will be doing a beef butchery video very soon,it will be in September,so watch this space,it will be up close and in detail,hope this helps.Scott
Yum, thank you for showing us how to prepare the fish....i can catch lots of these myself (we call them mullet) but didn't think they were that great for eating, so now, yay, I don't have to buy the expensive unethically caught stuff they sell here.
Your amazing I found out about your channel on the munchies channel.
Fantastic watching Scott love every video 👌👍👏🏻👏🏻👏🏻👏🏻👏🏻
This looks great! Thanks! Will try this out tomorrow :D cheers!
Dude,...kalifornia here,....you got me interested in cooking again,...I like to hunt,...now I have a straight forward way to prep and cook what I catch,...appreciate you converting everything to American temp and weight standards,..you rock.
America needs to just go metric. I don't know why we don't. Almost the entire world is, but we, the US of A, have to insist on making it hard. It's an easier, more logical system...
Those gooseberries are huge! What variety are they, I'd like to grow some here in the Vermont. We have pea-sized ones.
this looks so yummy!
Being scared of heat and smoke while frying is a funny, but very natural thing. Once you step over the line and actually do it, you discard it like you'd discard a fear of swimming without your feet touching the bottom.
I never tough of using gooseberries that way, great idea!!!
Hi mebly,on paper it shouldn't work,but trust me,its a match made in heaven,many thanks.Scott
Looks really lovely! Oats on herring I will give a try, but lemon on fresh fish is a real nogo. Destroys the fresh fish taste. But well: taste is sth you cant discuss! ;o) Greetings!!!
Oh man! Come to Holland after COVID and I will teach you how to eat them properly 😂 stay safe and a happy new year from an ex butcherboy
Agree completely. They were fantastic
Do you have to scale these fish?
PS i subscribed brother ! nice video
great video!
thats how my farther makes herring with oates i never watched him do it though they are delicious.
Nice one :-)
Very interesting way too cook the herring. might try it on another type of fish myself as I don't come across Herring too often. thanks Carl.
do these still have the scales?
My boyfriend and I used rhubarb as a sub. Super tasty !
Great idea…thank you, I have rhubarb but no goosgogs!
Looks so delicious. What kind of mustard is that - hot English? Also, would horseradish cream work the same magic? i know it goes brilliantly with trout.
Going to stare into the fridge now...
I'm from Russia I love herring
would that de-boning method work with small trout?
isaac bartley Yes Isaac no problem mate,below is the link to my trout preparation and cooking video you may find helpful,many thanks,Scott
th-cam.com/video/xK26ozy1P7g/w-d-xo.html&feature=iv&src_vid=TTZBlkljqUw&annotation_id=annotation_1896699265
+isaac bartley I was just about to type that same question
Probably dont want to bruise trout meat its not as oil-ly, i dropped and bruised up a rainbow and i wished i had not once.
Isaac, cook the trout with the bones in and they will pull out easily once the fish is done.
How do you know when its cooke
"You must cut down the mightiest tree in the forest, WIIIIIIIIITH.......THESE HERRINGS!"
so if i did use this method of cleaning it , i won't find any bones at all in the fish ?
this looks like it would go great with some rice pilaf.
So spoilt in New Zealand. This is only used for bait here, same as mackerel and sardines, and squid. Although many people catching and eating squid now. Thanks for this
Are you leaving the scales on or did you already descale?
All fish bout in UK shops or fresh markets will already be descaled before being presented for sale.
Save the roes .....one of the best bits boiled and then fried
Gooseberries! My great grandpa use to love gooseberry pie. I lost the recipe in a fire🙁
Maybe you know how to make gooseberry pie?
I bought my girl friend a pastry brush for her birthday I think she likes it but can't ask her because I'm now single!!
Do you know what the US equivalent of porridge oats would be? We have no less than 1000 oat (oatmeal) varieties it seems. There's instant oatmeal, steel-cut oats, Scottish oatmeal, rolled oats, and more recently "whole-grain" oats (I'm not kidding).
any oatmeal will do i would say apart from the baby food stuff. my dad used to use pinhead (which is a sandier texture) oatmeal, but in this he appears to use standard porridge (rolled oats), you can pulse rolled oats into 'pinhead' using a blender dont pulse too much though or you will just have flour or maybe you want that?
Andy Douglass - rolled oats are what he uses here as porridge oats. instant oats are much more "broken" looking than the nice oval flattened ones he uses... steel cut oats are whole oats that have been cut in half by a blade.
Did you remove the pits from the gooseberries?
+cultclassic999 Never mind, gooseberries here in India have pits. It's an entirely different plant.
+cultclassic999 i know rt, gooseberries in India are big.
Wanna try this recipe !! have you fried them?? let me know. thanks
I have two questions,
#1- What does fresh Herring taste like? Is it a strong flavored fish or is it mild? I have never seen it in any grocery market where I live, other than the salted kind in a jar.
#2- What are Goose berries? Are they in the same family as a Grape?
Thanks for any help!
He said the fillets were boneless but you could hear the bones snapping as he was cutting through them, and see them when in the frying pan..