No criticism at all; just information. The Test is one of the fairly few chalk streams in the UK - that means that the water for it comes out of natural springs in the chalk hills where the stream originates from. That leads to highly “filtered” water which in turn means a clear, clean stream allowing a lot of natural weed growth. I’ve fished the Test a few times and it’s a very interesting river. The majority of the fish (certainly in the beats that I fished) were not natural to the river but rather “grown” in trout farms and introduced to the river. It’s a very beautiful river and countryside but surprisingly easy to fish, by which I mean that the banks are generally well manicured with regular low bush behind which to crawl and hide. The river and its let’s are fairly wide - all of this makes casting and moving quite easy. By contrast, I fish weekly in season on the River Teise in Kent. It’s water comes from the Bewl Bridge reservoir and it flows through a lot of farmland. Therefore, it is very susceptible to mud flowing off the fields after rain. Generally, you can’t fish until you’ve had 3 or more days dry weather. It’s a complete opposite to the Test - the banks are generally in-manicured with lots of overhanging bushes and trees. In many places, it no more than 2m wide. You have to be really flexible on casting and getting access to the more hidden parts. The river has both brown and rainbow trout. Unless impossible, you return the brown trout but keep the rainbow. I eat my catch the same day or day after latest. My favourite way is to keep it simple. I gut but don’t fillet the fish. I fill the cavity with herbs (the local wild garlic is superb for this) and then slice up 1 or 2 lemons. Season well and then wrap it in foil allowing some air to stay inside the tightly crunched envelope. Generally, 30 or 35 minutes at 180 degrees. Take it out; allow to rest still sealed in the envelope for a good 10 minutes. Then open up and gently peel away the skin and you can lift out whole chunks of the trout meat. A worthy tribute to a great fish
@@MbisonBalrog the brown trout are native to the UK and the river. Rainbow trout are indigenous to Asia and the Americas but have been introduced to almost every country in the world
what an incredible gift from that customer, and what a great gift back in the form of that dish! also what a life for that trout. homie went out in style.
Damn my boy thats a hell af a beautyful fillet! I love how you show what you do regardless of what you do. Very inspiring for me. Im a home cook but im so curious for what you do at Fallow. I love to see head chef plate. All just so calm and proffesional. Keep it up guys
@@simonshotter8960 I live 5 minutes away from river test and grew up on the river itchen. I think more love needs to be found in your technique of cooking wild caught trout
when im doing prep in the restaurant fish is almost always the furst thing i do cause fish is the freshest thing u get in the morning and i also want to be done with it:D
I've recently been watching some of your videos and I like that you show what it is like to cook on that level in that sort of environment, and that it has this live and real feel to it as compared to a safer studio environment. It is way more authentic. The only thing I wish you would take more care of is how you handle some of the tools and ingredients. The guy filleting the fish using the same cloth to wipe the cavity, his hands, the knive all in one go after getting rid of the gut and the guy plating, touching the spoon on the front end 3 times, then scratching his head to touch the spoon again. I know this is how it is sometimes, been working in kitchens myself. Sometimes you need a bit of a reminder. Keep up the good work otherwise.
In Shotesham Park the river splits into two channels which rejoin just above Shotesham ford. The pool here is a popular location in summer time for paddling, swimming and fishing. ?
0:45 love this channel, but trout are not exclusively bottom feeders, whoever told you that is spreading limited knowledge… In shallow water, like rivers and streams, trout eat from the surface and middle of the water column. This is why fly fishing is popular with trout… In deep water, like oceans and large lakes, trout eat from the bottom. However, trout always feed upwards, even if they are holding low, so it's important to keep some separation from the bottom when fishing for them. Trout are opportunistic feeders…
trout taste like mud because they are swimming in water with high algae content. best to fish these rivers in early spring rather than late summer to miss the bloom.
Is it a normal thing for the posh restaurants in the UK to cook customer's catch or game? I've heard that during the war, when rationing was on, it was quite common for someone to take down a phaesant and bring it to a restaurant for cooking and serving.
The skill and passion is amazing. That said - not sure why they keep on pushing rapeseed oil - it is clearly inferior to olive oil - not everything needs to be local.
Trout are known for bottom feeding? That's not right. The entire reason that fly fishing is a preferred method is that they prefer to feed on the surface. The way you make your trout taste best is to cut the gills and get as much of the blood out as possible as soon as it is caught and get it straight onto ice.
Couldn’t imagine only a few fishing that river.. we stock them in the states for anyone with a license and trout stamp to harvest them. What taste like mud?? Y’all really have no clue what you’re talking about. They’re predatory fish, they won’t taste like mud😂😂😂
@Jeff James unless it's a private fishery stocking on private land, I doubt it. State owned fish and game hatcheries stock public state owned bodies of water anywhere from weekly to bi monthly.
That's disgusting. He did not even washed and cleaned his cutting board. Everything was smeared on the cutting board, never wash off the inside cavity. You should watch how Japanese butter their fish.
I would hate it to be served a fish in that way. Just get rid of the intestines & scales. Leave the fish as is, fill it´s belly with fresh herbs and a bit of salt and fry it in some butter. Done! I´m not a baby, I don´t need mom to fillet it for me. And it´s easier when it´s cooked anyway.
I’m an engineer by trade but to see a skilled person good at their job is a pleasure to watch bravo
and no one cares you are an engineer
No criticism at all; just information. The Test is one of the fairly few chalk streams in the UK - that means that the water for it comes out of natural springs in the chalk hills where the stream originates from. That leads to highly “filtered” water which in turn means a clear, clean stream allowing a lot of natural weed growth.
I’ve fished the Test a few times and it’s a very interesting river. The majority of the fish (certainly in the beats that I fished) were not natural to the river but rather “grown” in trout farms and introduced to the river. It’s a very beautiful river and countryside but surprisingly easy to fish, by which I mean that the banks are generally well manicured with regular low bush behind which to crawl and hide. The river and its let’s are fairly wide - all of this makes casting and moving quite easy.
By contrast, I fish weekly in season on the River Teise in Kent. It’s water comes from the Bewl Bridge reservoir and it flows through a lot of farmland. Therefore, it is very susceptible to mud flowing off the fields after rain. Generally, you can’t fish until you’ve had 3 or more days dry weather. It’s a complete opposite to the Test - the banks are generally in-manicured with lots of overhanging bushes and trees. In many places, it no more than 2m wide. You have to be really flexible on casting and getting access to the more hidden parts.
The river has both brown and rainbow trout. Unless impossible, you return the brown trout but keep the rainbow. I eat my catch the same day or day after latest. My favourite way is to keep it simple. I gut but don’t fillet the fish. I fill the cavity with herbs (the local wild garlic is superb for this) and then slice up 1 or 2 lemons. Season well and then wrap it in foil allowing some air to stay inside the tightly crunched envelope. Generally, 30 or 35 minutes at 180 degrees. Take it out; allow to rest still sealed in the envelope for a good 10 minutes. Then open up and gently peel away the skin and you can lift out whole chunks of the trout meat. A worthy tribute to a great fish
P
that was enjoyable to read thanks for sharing
Is the trout from Amerika?
@@MbisonBalrog the brown trout are native to the UK and the river. Rainbow trout are indigenous to Asia and the Americas but have been introduced to almost every country in the world
Why is this channel so small i dont get it, wonderful job guys respect the animal that gave us his life for us to consume greetings from Atlanta Ga.
Just popped up for me and I subscribed straight away after 2 vids.
Probably algorithm stuff, just keep liking and commenting and we can get them up in no time! They're an incredible channel!
@@supersloth1667 can't stop binge watching these guys lol
Blowing up huge recently though 👍🏻
They're growing quickly. I subscribed just a couple of weeks ago, and they had ~90,000 subscribers then.
what an incredible gift from that customer, and what a great gift back in the form of that dish! also what a life for that trout. homie went out in style.
When I see someone taking tweezers and pin-boning the fish, I give a thumbs up!
Damn my boy thats a hell af a beautyful fillet! I love how you show what you do regardless of what you do. Very inspiring for me. Im a home cook but im so curious for what you do at Fallow.
I love to see head chef plate. All just so calm and proffesional. Keep it up guys
Trout is such a fine fish. Pleasant to catch and delicious to eat. The roe is also wonderful.
Trout is disgusting, it tastes like mud
@@simonshotter8960 did you not watch the video
@@mishga5 all trout tastes like mud. I’m from Hampshire, you don’t need to talk to me about the river test or river or itchen trout, believe me
@@simonshotter8960 so you have never eaten trout?
@@simonshotter8960 I live 5 minutes away from river test and grew up on the river itchen. I think more love needs to be found in your technique of cooking wild caught trout
Seen a lot of filet videos,however none have ever mentioned the bloodline. Makes all the difference in the end product
when im doing prep in the restaurant fish is almost always the furst thing i do cause fish is the freshest thing u get in the morning and i also want to be done with it:D
It's a cook book!!!! A cooook booook!!!!!
I've recently been watching some of your videos and I like that you show what it is like to cook on that level in that sort of environment, and that it has this live and real feel to it as compared to a safer studio environment. It is way more authentic. The only thing I wish you would take more care of is how you handle some of the tools and ingredients. The guy filleting the fish using the same cloth to wipe the cavity, his hands, the knive all in one go after getting rid of the gut and the guy plating, touching the spoon on the front end 3 times, then scratching his head to touch the spoon again.
I know this is how it is sometimes, been working in kitchens myself. Sometimes you need a bit of a reminder.
Keep up the good work otherwise.
In 1:46 the dorsal aorta was still in and in 3:15 it was already removed x'D
Wow looks yummy
Nice work it looks delicious
Why did he wipe the skin with the bag he just used to pull the guts out?
tbh, ive seen many experienced fisherman removing insides and heads far more quick and efficient. Rince that with water (insides)
Awesome job Sir. Is it a gyuto you use?
In Shotesham Park the river splits into two channels which rejoin just above Shotesham ford. The pool here is a popular location in summer time for paddling, swimming and fishing.
?
So random that this fish is from the river Test...my friend's dad has one of the licenses to fish there right now and we're going there on Saturday 😂
MAP gas is fastest / hottest. Yellow bottle in the US is MAP on the torch
Amazing content
I just might buy a whole fish
0:45 love this channel, but trout are not exclusively bottom feeders, whoever told you that is spreading limited knowledge… In shallow water, like rivers and streams, trout eat from the surface and middle of the water column. This is why fly fishing is popular with trout…
In deep water, like oceans and large lakes, trout eat from the bottom. However, trout always feed upwards, even if they are holding low, so it's important to keep some separation from the bottom when fishing for them.
Trout are opportunistic feeders…
trout taste like mud because they are swimming in water with high algae content. best to fish these rivers in early spring rather than late summer to miss the bloom.
Is it a normal thing for the posh restaurants in the UK to cook customer's catch or game? I've heard that during the war, when rationing was on, it was quite common for someone to take down a phaesant and bring it to a restaurant for cooking and serving.
Id say so
Noooice 🤩
Blessed vid thank you king
How to:
- Catch
- Whack
- Clean
- Rest
- Dress
- Cook
- Eat
- Repeat
f me looks so good
Why dont you remove the guts from the gills, You can take everything out without cutting the belly and risking spoiling the fish.
Manuel neuer prepping a fish
This was Shohei Othani last night serving Mike that 3-2 slider
When you’re cutting its guts out do you have to cut all the way to the bum?
fish dont have bums, the have an anus.
Why wouldn’t you scrape out the bloodline
Am I the only person who hates the LPG taste of blow torched food? I can always tell when a torch is used.
Made a mess of the gutting and filleting.
Shame on you, you forgot to pluck out the cheeks...it's the pearl of a trout!
The skill and passion is amazing. That said - not sure why they keep on pushing rapeseed oil - it is clearly inferior to olive oil - not everything needs to be local.
That’s how you catch a trout
Bud you need a lesson from trout fishermen in pa or wva.
Does this hurt the trout?
Not at all. The trout lives a full and happy life after it is eaten.
He made just 2 napkins from that beautiful big fish….
Never seen a person butcher a trout this bad.
Is this trout from Amerika ? Apparently Europe eat more trout while in US we eat Branzino which comes from Europe
What brand knives do you guys use?
He’s using what is called a “fish slice”
4:25 - "you could eat it raw." Really? River trout?
Small trout from cold running streams are fairly safe raw, this one is a little too ok the large side to be eaten raw.
Trout are known for bottom feeding? That's not right. The entire reason that fly fishing is a preferred method is that they prefer to feed on the surface. The way you make your trout taste best is to cut the gills and get as much of the blood out as possible as soon as it is caught and get it straight onto ice.
grilled fish with head attached a lemon over this junk anyday
Have we all gone insane? This dish probe costs 100.00usd for 6 slices of farm raised trout slathered in sauce.
You doing fish first time 😂😂
All I can say is overdone trout,just fry and season it.m8😂
Couldn’t imagine only a few fishing that river.. we stock them in the states for anyone with a license and trout stamp to harvest them. What taste like mud?? Y’all really have no clue what you’re talking about. They’re predatory fish, they won’t taste like mud😂😂😂
Trouts are usually not stocked at all.
@Jeff James unless it's a private fishery stocking on private land, I doubt it. State owned fish and game hatcheries stock public state owned bodies of water anywhere from weekly to bi monthly.
Do not eat any freshwater fish raw
Oh lol trout is basically an invasive species 😅
Yea just what I want Mapp gas residue on my fresh fish YUCK
STOP!!!
Less is more.
That's disgusting. He did not even washed and cleaned his cutting board. Everything was smeared on the cutting board, never wash off the inside cavity. You should watch how Japanese butter their fish.
Lost too much meat on that when you romoved the head.
Good effort but rushed.
ok mr expert. How's your restaurant doing?
I would hate it to be served a fish in that way. Just get rid of the intestines & scales. Leave the fish as is, fill it´s belly with fresh herbs and a bit of salt and fry it in some butter. Done! I´m not a baby, I don´t need mom to fillet it for me. And it´s easier when it´s cooked anyway.
It’s not mom cooking for you in a fine dining restaurant.
Poor fillet job
Waste of time gutting and removing head, just to filet it…amateur
and this is why you let fish mongers prepare your fish and chefs cook it
new
i thought tom hanks cooking a trout
Looks like this dude is gutting a fish for the first time ...
What did he do wrong? Gutting a fish in the middle of his restaurant. Where could he improve?
Yeah agreed
He's a chef not a guy who fillers fish for a living. He did a great job on my opinion
man you just got up and decided to be rude, just enjoy the rest of the cooking show :(
Filleted to high class resteraunt standard.
Not how I would do it for home cooking but then I'm not a pro and an artist ❤
Trout is crap, it tastes like soil no matter how its prepared, a fish for the peasants. x