Catch and Cook: Roast Fluke

Second catch and cook FLUKE! A perfectly roasted whole fish is a beautiful thing...if using thermometer pull at 125F (at the shoulders). Forgive me for beating a dead horse re salt, but salt is important! above may contain affiliate links above may contain affiliate links above may contain affiliate links above may contain affiliate links above may contain affiliate links above may contain affiliate links

[@Death_Row_Anglers]

This is by far the best-cooked​ Fluke I've ever seen. Thank you. Great job

[@CookingandFishing]

thank you!

[@edavis7350]

I happen to think the demo fish looks way better than the smaller one, That said, you're a man after my own heart!! So many ways to cook fish and so little time!! Good show!!

[@CookingandFishing]

Thanks!

[@brianlaffey3672]

wow huge fish ..looks great

[@CookingandFishing]

thanks!!

[@robertmitchell6651]

Hi Roger...nice vid...I found a scaler that actually works on fish up to strippers- a circular steel horse brush...works like magic...porgies...fluke...black sea bass...flounder...strippers...cod-no problem...the only neg comment I have is with the amount of salt you suggest to use...most people over salt...otherwise...great recipe...being from the Caribbean we cook the whole fish 99% of the time...add some scotch bonnet peppers...nice kick. Tight lines bro!

[@CookingandFishing]

I will look into the horse brush! The magic scaler works great, until you get down to the really fine-scaled fish like winter flounder/fluke etc. Thanks for the suggestion. As for salt...obviously season to taste, but I can tell you that as much salt as I rained down on that fluke, it ended up slightly *underseasoned*. With a thin fillet, you can easily overseason, but with whole fish for w/e reason that's hard to do. Esp if you're using kosher salt, which is half the sodium by volume.

[@ambrosia453]

Thank you very much, really well made video

[@CookingandFishing]

Thanks for watching!!

[@MABeerBrewer]

Beautiful. Nice walk through.

[@CookingandFishing]

thanks!

[@vart5692]

Nice job. Never knew about the scaling on the top side. Thanks for the tip!

[@jackomel3]

Thanks for the tips

[@Patton70]

The recipe is great! The best part is the cheeks! Where did you get and what do they call the D-Ring that you kept your Fluke on? I really need something similar to keep my keepers on while kayak fishing. Thanks!

[@CookingandFishing]

austinkayak, I think it's called the Big Game Fish Clip. Good product!

[@danielhardman2254]

looks beautiful and delicious

[@CookingandFishing]

Thank you!

[@seoul.d]

I will definitely be trying out this recipe. Great tips, jumped onto the Sub.

[@doctoredable]

If you have a power washer you can remove the scales very quickly directing the spray from tail towards the head. I do this with many fish. Very nice job scaling the fish with a knife!!!

[@Aster321]

Absolute cooking newbie here: As a general rule for fish, is it always better to add a little more salt if I'm not sure?

[@CookingandFishing]

For whole fish, yes. For fillets, esp thin delicate fillets w/o skin, you must be precise with seasoning. For anything you're cooking, pay attention to how much salt you're raining down on the food. Take a mental note of how densely the crystals lay on the surface of the fish. If you find it bland, next time use more salt. Generally I find home cooks underseason. With things like soups/sauces you can taste as you go...adjusting seasoning...but with steak/whole fish etc, you gotta throw that salt on raw. Also, do note that I'm using kosher salt, which is roughly half as "salty" per volume as regular table or sea salt!

[@anonymous4014]

Wow that looks delicious a side of white rice would compliment this as well

[@ptgosu]

you are gonna be perfecting your fillet skill in no time!

[@CallSignWhiplash]

Put that fillet skin side down on the grill, season it, top it with lemons and then baste with zesty Italian salad dressing.

[@CookingandFishing]

nice!

[@edman6111]

8:27 You can use less salt if you want it to suck, haha just kidding... got me to sub. Nice video and that fish looked very tasty. Is that 500 broil or bake?

[@CookingandFishing]

Thanks! 500 roast, convection on if you have it. If your fish is almost done but skin isn't crisp, blast it under the broiler for 30 seconds. Remember to rotate your pan!

[@bomiwonabi]

I died when he said that lmao

[@ojcdecato3163]

Awesome vids man you got a sub!!!

[@reelchaoscharters3605]

Looks good.. Not sure if I have the guts to try it this way.. Going out fishing today maybe I'll try.. Thanks

[@CookingandFishing]

You can remove the head if it makes it easier lol...tight lines!

[@hilalyendork7371]

That bs from Japan is some of the best seafood in the world. Also that knife that you’re using is actually a Japanese style knife not a chef knife “ . Your recipe looks amazing. Good video!!!

[@CookingandFishing]

Haha I accept your rebuke! I must however quibble with your knife ID: the only thing Japanese about that Mac knife is the origin. It's most definitely based on a French chef's knife profile. Thank you for your astute comments!

[@hilalyendork7371]

Cooking and Fishing Actually the id/name of the particular knife you are using in the video is called a Santoku or a Bunka from Japan. The profile of this knife is nothing like a classic French knife. I’ve used both professionally for more then 12 years. But anyway again great video and keep up the awesome content. 👍

[@CookingandFishing]

Come now, this is the knife I'm using: goo.gl/DUmUCq This is their santoku: goo.gl/nHTXt5 I'll agree that the Japanese version of "western chef knives" tend to drop more of a curve on the spine leading to the point, vs. say, a classic German profile...but that, is not a santoku! I like how we are both so polite in our youtube comment section disagreement...normally these things delve into the uncivil pretty quickly :)

[@hilalyendork7371]

I stand corrected...... 😉 I guess I didn’t see the blade correctly in the video. touché !!!!!! Again cool video. Also I want to ask you what kayak are you using?

[@CookingandFishing]

It's a strange angle I filmed that video in, hard to tell blade shape! My kayak is the Hobie i11s. It's an inflatable, pedal-driven kayak...perfect if you don't have the storage space but want to get out there and fish! Thank you for watching the video, happy cooking and tight lines!

[@smokster0604]

That's it I'm off to the boat and hopefully catch a fluke......

[@7citiesfishing]

been a struggle here in Virginia to limit out

[@CookingandFishing]

Pretty sure you guys have a different species of "fluke" down there, but yeah...it's been tough up here as well!

[@hooper4581]

Ha ! " bullshit from Japan " That's great. Outstanding vid can't wait to give it a try

[@CookingandFishing]

There really is a lot of BS from japan...but I'm eating crow on the scale-cutting...it works! Definitely don't need a fancy knife tho, that part is 100% crap! Thanks for watching!

[@justinhugh1875]

Love your vids. However, I kind of disagree with you here. I tend to think restaurants over do it on the salt. With fresh fish, less is usually better. At home you can always correct under seasoning, but not over seasoning. I do agree good kosher salt is much less salty.

[@CookingandFishing]

The problem is you can't really "correct" seasoning after cooking. The salt sticks to and penetrates raw fish, and evenly seasons the fish as it's roasting; adding salt after the fish is cooked won't achieve the same effect. By all means season to taste, but generally speaking for *most* palates there is a "correct" level of seasoning for w/e item you're cooking. To be perfectly honest that fish ended up slightly under seasoned lol. I've been letting salt sit on whole fish for 10 minutes (wrapped in dry paper towels), then hitting it again with salt right before roasting/grilling. And yes, kosher salt has less sodium by volume, but not by weight. It's also easier to control with wet hands. Thanks for watching!

[@nyrider8396]

Broil or bake?

[@CookingandFishing]

You roast or broil fish; cakes are baked :)

[@rawrfishing]

ummm i use a katana...