Alright bud, thanks for commenting, i was up in Shetland as i was spreading my grandad's ashes and meeting family for the 1st time, but while I was there I took the opportunity and took my fishing gear too. I met John Arthur, Victor, and his wife Caroline during the visit as they are related. The hospitality from everyone I met was amazing and beautiful and hopefully, I'll take my family back one day.
Video content good but what let it down was absolutely NO voice over to describe what all the processes were. Just a bit of chit-chat in the background.
Thanks for commenting bud and that is somthing I should of kept in mind during editing. 😃 😃 If I ever get an opportunity like it again, it will be something I'll do. Take care and tight lines 🎣 🎣
Thank you for sharing your thoughts. While I’m not a chef, I do understand the importance of quality and ethical sourcing. While on the boat, I asked about the jigging system, the catch tray, and how the fish are culled. Due to being a small boat, they don't have the facilities or manpower to kill, bleed, gut, and then place the fish on ice within the short time they are out. The cost would be too high, and he would run out of business. I am aware that there are much bigger boats from Shetland that operate this way, but the scale of fish removal on those vessels can raise concerns about overfishing. The skipper on this boat took as much care of the fish as possible, treating them with the respect they deserve. This is his livelihood. If there were better ways to catch mackerel, I’m sure more boats would adopt the process. Unfortunately, this method seems to be the norm worldwide, not just in Shetland. You would think the agency or other governing bodies would look into how individual boats catch fish, but that would again cost more money.
If he came in your kitchen and told you how to cook you would soon tell him where to go. You know how to do your job , leave him to do his.I can guarentee ive been doing this job a lot longer than you have been cooking.
How on earth can you cull every fish on a commercial fishing boat? There is simply not the time or manpower available. This is his living, not a hobby, like an angler catching a dozen macks for his tea!
@@alimitchell5346 Beginner started commercial fishing 1967. Fifty seven years, still lobster fishing. I remember complaining to one of my chefs, for just dumping my lobsters in the sink. He replied to me, to you its lobsters, to us its food.
What a Hull lad doing up here in Shetland I've followed your shore angling for a couple of years.John Arthur and his Dad are good friends of mine
Alright bud, thanks for commenting, i was up in Shetland as i was spreading my grandad's ashes and meeting family for the 1st time, but while I was there I took the opportunity and took my fishing gear too. I met John Arthur, Victor, and his wife Caroline during the visit as they are related. The hospitality from everyone I met was amazing and beautiful and hopefully, I'll take my family back one day.
Video content good but what let it down was absolutely NO voice over to describe what all the processes were. Just a bit of chit-chat in the background.
Thanks for commenting bud and that is somthing I should of kept in mind during editing. 😃 😃 If I ever get an opportunity like it again, it will be something I'll do. Take care and tight lines 🎣 🎣
as a chef, i'm disgusted to see the fish not culled decently.
i use mackies on menu, mostly from shetland..
menu will change.
Thank you for sharing your thoughts. While I’m not a chef, I do understand the importance of quality and ethical sourcing. While on the boat, I asked about the jigging system, the catch tray, and how the fish are culled. Due to being a small boat, they don't have the facilities or manpower to kill, bleed, gut, and then place the fish on ice within the short time they are out. The cost would be too high, and he would run out of business. I am aware that there are much bigger boats from Shetland that operate this way, but the scale of fish removal on those vessels can raise concerns about overfishing. The skipper on this boat took as much care of the fish as possible, treating them with the respect they deserve. This is his livelihood. If there were better ways to catch mackerel, I’m sure more boats would adopt the process. Unfortunately, this method seems to be the norm worldwide, not just in Shetland. You would think the agency or other governing bodies would look into how individual boats catch fish, but that would again cost more money.
If he came in your kitchen and told you how to cook you would soon tell him where to go. You know how to do your job , leave him to do his.I can guarentee ive been doing this job a lot longer than you have been cooking.
How on earth can you cull every fish on a commercial fishing boat? There is simply not the time or manpower available. This is his living, not a hobby, like an angler catching a dozen macks for his tea!
@@Graham19951 45 years cooking??
Don't offer guarantees.
@@alimitchell5346 Beginner started commercial fishing 1967. Fifty seven years, still lobster fishing. I remember complaining to one of my chefs, for just dumping my lobsters in the sink. He replied to me, to you its lobsters, to us its food.