COOK YOUR CATCH - The Easy Way!

Graeme does a lot of Sea Fishing. He also likes to cook some of the fish that he catches. In this video he shows you how he cooks a fillet of Cod that he caught recently.
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Totally Awesome Fishing is a weekly free-to-watch fishing show brought to you by father and son Graeme & Mike Pullen. Our videos feature lake fishing, river fishing, beach fishing, boat fishing, fly fishing and big game fishing. As well as How-To videos. Our aim is to help the average angler CATCH FISH!
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[@japenjosh]

Just wanted to say thanks for all the time you put in on these videos, the stuff we learn from you isnt buy-able Graeme! Keep up the great work Two thumbs up.

[@WadeBaune]

I invested in a vacuum sealer. It makes fish last four times longer in the freezer. And no freezer burn. I have seen and tasted the difference in my salmon. Go Oregon!!!!!!

[@TAFishing]

Thanks for the comment.I have heard that was the way to go so it could be something to try in the future.

[@davidstorton910]

I've got one of those mate bought just for freezing my fish, it comes out after a month as if you'd caught it yesterday

[@WadeBaune]

David Storton Agreed!!!

[@stevied8855]

Hi Graeme, Well thats on point if ever a video was. Ive yet to catch my first Cod and i reckoned i would put it back because i didnt know how to Fillet and Cook it. I reckon you have helped a ton of people with this video. What a Gentleman you are. Mike done well on the Steak too on TA Outdoors. Superb lads. Steve in Fife.

[@colsoncustoms8994]

What I always do is right behind the pectoral fin, cut down to the spine from top to bottom (making sure not to slice into the belly). Then make a second cut starting right against the dorsal fin and while cutting towards the head of the fish, following the bones down to the spine to meet the first cut. Then start cutting back towards the tail, riding the spine all the way back. If you leave a little bit of skin attached right at the very end of the tail, you can flip the fillet over and cut it off of the skin while it is still attached to the rest of the fish. Makes cleaning a mess of fish go pretty fast.

[@yes-rq4dg]

Great video! No matter how many times i watch any of your videos, no matter how old or new, they are all amazing, just wish i could catch fish like you could, im new to fishing and have an AMAZING record of 3 FISH , i know, amazing ;D,

[@heartattakjoe7152]

lol offcuts for the daughter. nice. another tip is to roll the fillets in flour (seasoned with salt and pepper) and shake/pat off the excess then fry until golden brown. this helps protect the texture of the fish, it is very good with seabass as it is more delicate. use oil to start frying, add a knob of butter for the last couple of minutes it helps stop burning but you get the buttery taste. i thin, flexible knife really helps with filleting and skinning the fish. also, once filleted run your finger down the centre line (not skin side) and you will feel the pin-bones. use tweezers or small pliers to pull them out then it is totally bone free

[@jamesharris4196]

Enjoying your show from the Gulf of Mexico in the US. It's a universal addiction Fishing is.

[@Frank-hn3yj]

If you cook Cod without skin it falls apart easily but you can dip it in beaten egg first and it will hold its shape. I tried this and works brill.

[@darrylmcleman6456]

if you want to freeze long term you can first freeze it then dip the frozen fish in cold water a few times. Enjoying your vids. Thanks

[@dermotlawless2612]

I know you didn't want any cooking advice but... leave the lid off the pan. it causes the fish to steam rather than fry and you don't get the same golden colour and flavour. you'll thank me!

[@simonroberts6427]

Quick tip, cod freezes and keeps a lot better if you don't wash it in fresh water before freezing. In my experience washing the fillets in sea water makes them taste loads better when they are cooked after they are defrosted. The meat also keeps its texture better too!

[@marksmith725]

Totally awesome. I haven't caught a keeper cod yet but this video has given me more determination to get that keeper cod on my hook well done "totally awesome fishing"👍

[@kevslife]

+TAFishing I saw you at the fish counter at Morrisons.. 😜

[@Jaak_the_Belgian]

Kev, Thanks. I knew he got his sardines and sprats somewhere, and now I know where.

[@simonhopkins3867]

Jaak 😂

[@rickwilson5937]

Take this from a fishmonger Graham , yeah you could have a filleting knife but unless you are spending a good chunk of money then for an amateur then a good well sharpened kitchen knife doe's the job. And to your credit you have done a better job than 99% of amateurs I have seen. Good job👍👍👍

[@alancarter5141]

mad as a box of frogs but somehow addictive you are

[@jackmehoff2961]

Awesome looking meal you fixed there ! try frying those potatoes in the butter/oil after the fis, it will pick up that sweet cod flavor. Here in the states I grew up on panfish, we always freeze fish in a bag of water. I found a bag of perch frozen 10yrs, still tasted great. Thank You for sharing your video with us. ATB

[@rickkania8398]

Thanks mate, nice to know. Good fishing, tight lines my friend. Your vids are great.

[@Kremlin60]

Seeing it bent in a bucket, ungutted and unbled made me die a little bit inside... I was taught a technique by an old fisherman where no blood or water contaminates the meat.

[@manjichromagnon5480]

Do tell

[@briansgardenandpolytunnel8172]

when I was a kid, fish shops sold cod with the skin still on. I used to love the taste of it............brian

[@paulmccarthy2310]

lovely fish. lovely video. thanks

[@doverivermedia3937]

Super Job there Graham. Totally delicious looking ! I have to admit, I'm 'Cheffy' and have my own methods, but having just bought a boat, am inspired by your channel to catch fish !

[@williamta9408]

great job mate!

[@guineafowl8029]

Yay, Dad-cooking! Love it.

[@gordonmiller4439]

Very nice job and a scrumptious meal, Graeme! Hope to see Wayne on TA Fishing soon again!

[@TAFishing]

Yes,he will be appearing VERY soon ! ! In fact get ready for 2 films

[@steveg8322]

Love cod,pollock,haddock,skin ON.Great video as usual!

[@TheMrWoodsman]

Good job Graham, you know how to ear well.

[@iii-fi3et]

i had my dinner just before watching this :)

[@fisherman5517]

made my mouth water.

[@gazzertrn]

Graeme stein , love it . please do some more cooking vids , totally awesome cooking show .

[@stevenmorris2293]

Sheer torture watching you cook that tasty meal with a nice ale as well. 😝👍🇬🇧

[@hezzy2813]

That looked excellent. cheers Graham.

[@lukkyluciano]

cod is so expensive now in the US. When I was young and I'd order a fish sandwich at the bar, it was almost always fresh cod. Now when you order a sandwich on a Friday, it could be haddock, pollock, or god knows what. When I was young, haddock was the cheaper sandwich and it was called "scrod"

[@davidlewis4162]

This has made me so hungry, excellent job

[@emilysmither2653]

My dad is a butcher. Instead of using cling film couldn't I use a vacuum packers because it takes all the air out because we use this for meat.

[@felixsmith659]

thats big but ive only gone fishing off minehead harbour wall and caught dogfish

[@lewandlo]

Just a hint, if your freeze the fillets with no skin on. RInse off the fish in a bowl untill the water is clear,put them in a ziplock bag fill enough water in the bag .Bleed out the air and you will have no freezer burn. heers.

[@jamesmc6825]

I love eating the skin when it's deal fried in batter

[@HimynameizStu]

i like the fish with the head and tail still on

[@retro1980x]

Meal looks lovely! Only thing i would do differently is I would not nuke the peas in the micro as they are done in 2-3 mins in a pan and better for you.

[@jamesaritchie1]

They're no better or worse when heated in a pan. That's pure myth. Heat is heat, whether it's a gas flame, an electric plate, a campfire, or a microwave.

[@garlicandchilipreppers8533]

I think you should bleed them out, you get a lot nicer looking fillet. I use the two cut method just a small stab behind the top of the rear gill and again at the front where both gills come together to severe the artery. Even after a knock on the head the heart beats for several minutes and they bleed out quicker if submerged in water. All Norwegians bleed their fish out even commercial fisherman do it.

[@hawkeye1939]

you really need a fillet knife. a twig is nearly as sharp as that thing u used lol. enjoyed the vid all the same as always

[@damianboulton8358]

the skin is the best part

[@Krummelz]

"..don't be jiggling the pan..", he says, as he jiggles the pan.

[@lillie1951]

Drooling, Graeme.

[@twoodyutube]

A meal fit for a king, and the wife of course.

[@jamesvan-lint7351]

Graeme you are probably the uk's best all round fisherman alive but leave the cooking to the pro's mate 😂

[@TAFishing]

As the saying goes.."Jack of all trades..but master of none "...very true in my case.

[@pgruszewski]

I hope Graham didn't dump the remnants, which are (without guts, of cours) excellent base for fantastic fish soup!

[@jacobjensen3577]

Freeze your fish in a bag with water prevents Burns

[@davidkevinRogers]

wow that fish dish looked awesome grae, great job dude,,,

[@aidanfitzpatrick648]

This is class😊

[@ashthefisherman8965]

great video, only tip I've got I would bleed the fish straight away and you will have whiter meat.

[@derekpitcher9195]

Great video Greame,but it don't look like Mike got very much of a taster!!!!!!!!!! haha

[@seanmichaelmcparlandfishing]

when is the video going up of you catching them. I can't wait

[@james-im1ju]

That looks lovely mate

[@paulb1912]

Love the video... Typical guy in the kitchen lol

[@pirate4u526]

Looks great and I bet you are in her good books too.

[@rickhayward9832]

Thats it, you have done it now, I need some cod, what time should i come round ?

[@nathandavies9227]

well done wish I had some of your loverly food

[@J.t_fishing1]

I think you done a really good job

[@davidstorton910]

The reason you cook it in oil and butter is that the butter burns at a low temperature and the oil stops it burning

[@InshoreAddicts]

MmMmMm!!!! I need to get some Cod now for tomorrow nights dinner!

[@felixsmith659]

Inshore Addicts good idea

[@johnjeson3052]

THE HEAD MAKES BEAUTIFUL SOUP ,VERY NICE VEDIO

[@luckyaf859]

That's a huge meal

[@jadoodookun1972]

Lovely video, thanks :-)

[@stuartmartin9543]

God, that made me sooooo hungry!!

[@comedyfishing4422]

Nice videos man ! I love how u skin them never thought about getting the skin off that way i usually use a pair of pliers to get the skin off But i think that way is a lot easier.

[@phild2473]

Nice work Boss

[@markfletcher3728]

Made me feel hungry!

[@jomama2988]

well done!

[@_420josh]

I like your all videos grandpa 👍😌😌

[@paulhaywood5197]

yumy

[@eddiecarlcalhoun]

looks delicious!!!!

[@peternufc1981]

Beauty cod that cho

[@Sira1973]

Graeme does Master Chef. lol

[@filipbahunek2504]

Great video, and wow, the cod looked like it turned out fantastic! Just one question. What was that one side that you mixed with milk? Don't think I've ever had it before.

[@LAY9706]

It was some type of parsley and chive sauce he said. Kinda reminds me of tartar sauce from the looks.

[@filipbahunek2504]

Liam Arvin alright, thanks!

[@willmacaluso5293]

Yum!

[@davidharvey5672]

yum

[@TheGozman100]

Awesome

[@arebrec]

Graeme, I've been told on the comments section of another one of your vids, that British cod has parasitic worms. Is this true? How can you tell? Are they tiny or clearly visible? Thanks

[@justluke8836]

arebrec most white fish have parasitic worms..enjoy them.

[@carymccreight8625]

good video

[@danevans9776]

My uncle once caught a 50 lb cod.

[@mac148]

my uncle once caught crabs (:

[@markfindlay8636]

Cod's life matter!

[@Mass002200]

That looks damn tasty

[@kristenreid2831]

Brilliant as always. Was the fishing session recorded? Cheers.

[@TAFishing]

Yes,it is already scheduled to go up.And wait for this.Wayne had a blistering session last Sunday. He had Cod to over 24lbs !!....Got to get a bigger frying pan !

[@kristenreid2831]

Rob Cordon Why bother with this kind of reply? Just watch something else.

[@kristenreid2831]

TAFishing Brilliant! Can't wait to see. Keep up the good work!

[@TAFishing]

It's ok Kristen, We actually have the video coming soon of when Graeme catches the Cod ! Rob clearly hasn't watched all of our beach fishing videos yet..

[@TAFishing]

I've had Cod to over 30lbs,in fact 2 twenties and a thirty on the same day,but you are totally right...they were probably caught on shitty tackle.I must remember to buy a load of expensive tackle and see if I can blank....Luckily after over 50 years catching fish I have yet to buy one off an another angler.Might I suggest you view the 500 plus videos we have up ??

[@floydgilmour3994]

Another awesome vid Greame, but what was the wife's verdict on the cod??

[@TAFishing]

Loved it....we just had Baked Whiting tonight from a trip a couple of days ago.

[@saulsmart1005]

Rare cod ? ... it's been a quiet year for them but rare ? ... going a bit far there.

[@Sira1973]

Rare? I think if you watch his video he put loads back and only takes what he like to eat on the day. Can't see the problem far rather Graham has a Cod than fishmen catching a load with nets and having to chuck them all back dead. What would you rather?

[@saxboss1]

Rob Cordon honestly rob you sound like an ass that nobody really wants to know. Are you bitter about how successful this father-son team has gotten on KZbin

[@briansgardenandpolytunnel8172]

if the skin is descaled properly ,its as tasty as the flesh if cooked properly. I love it.

[@mattgosling6757]

did you catch them from your boat or shore?if you already answered in the vid I missed it.

[@TAFishing]

My boat

[@millerallan35]

abso brill...

[@Oheky]

Graeme did you get any worms in your cod fillets??

[@TAFishing]

Didn't notice,but if I did they tasted ok.

[@Oheky]

After filleting mine which caught in the Mersey I took them home and after watching a few KZbin video on how to fillet, hacked at the first two or three. Before cooking them the wife re-fused to eat the remains after she noticed the worms in the flesh. They tasted OK after cooking though, but she would touch them and refuse to eat COD from the chippy now. lol.

[@connorcramp3560]

This is random but do you know where any good pike lakes are graham ??

[@connorcramp3560]

Greame **

[@TAFishing]

No,we are looking ourselves.Not big Pike,just a bit of action.

[@connorcramp3560]

TAFishing oh well I've always wanted to do it never have done I live in Hampshire and can't seem to find anywhere around

[@connorcramp3560]

And some of the places you fish I recognise aswell you Arnt to far from me

[@gabrielbell4867]

Connor Cramp might be a bit of a trek, but Chew valley is good mate

[@gertkriel5764]

How did it taste??????????

[@nedspencer7910]

What bait were you using for that

[@mac148]

doesnt matter cod will eat anything try lug worm and squid cocktail or peeler crab if you can get it big baits on a pennel rig

[@MegaBait1616]

nice Cod but why didn't you clean it at the dock ? mess up your kitchen..........:)

[@jamesaritchie1]

Does everyone in England pronounce "fillet" as "fill-it"? Over here, we say "Fill-A".

[@GrayHateborn]

Yes, both the verb - to fillet and the noun a fillet are pronounced as fill-it here.

[@kaderarrison8581]

Yeh it's fillit

[@mac148]

cause we speak english not french just like you guys say erb instead of herb its our language anyway so fuck off you dumb yank

[@JakeReid21]

I thought that was mr feeny

[@rickkania8398]

Where did you go to catch these?.

[@TAFishing]

Near the Isle of Wight.Southern England.

[@mac148]

the sea cod can be caught everywhere around the uk

[@TheEntertainmentsOnMe]

Keith arthurs voice has changed a bit since his talksport days full respect Keith .

[@obfoutdoors596]

+TA Fishing Do u fish in Ireland

[@fabiotorlasco6902]

You've stewed it graham not fried......bless!!

[@hamiltonsteeleisgaz]

keep the skin on