Fresh Fish Over An Open Fire

[@GhostofRhurValley]

History channel needs to give this guy a show the people need to know about this, like I didn't know Washington was into growing peppers .

[@opcn18]

History channel from 15 years ago maybe, right now the history channel mostly does reality shows.

[@SkillUpMobileGaming]

+Emerson White Unfortunately, it's the sad reality of the situation.

[@harmleyten4]

He will be talking about ghosts and aliens... no thank you...

[@lasagnasux4934]

It makes me oddly happy to know that our first president liked spicy food.

[@dulio12385]

You mean the Used-to-Be About History Channel.

[@treygonzalez8425]

I love watching two people so excited about history talk about it. Especially when they're both so passionate and knowledgeable

[@TheWoodedBeardsman]

Wow, that looks great!

[@feech2]

Halfbean survival is going to be doing a South Texas fish plank cook soon. Inspired by this very channel. But done halfbean style.

[@poorboysadventures4636]

love your channel dude

[@michaelszczekot8920]

Hey I was watching you earlier

[@scottmx426no7]

@bradley hall for sure. I thought 5-6lbs tops.

[@Soop96]

U see her “scale” the fish

[@maxminutiae1170]

I just have to mention how excellent the music is in these videos. Very well done.

[@Bauhauskiddo]

In Sweden, we eat pickles herring a lot; it's a traditional food. It's actually really good in my opinion, but everyone's opinions vary. Did you know that you can tan fish skin and make it into leather? It's very useful for making waterproof garments such as shoes, and has been done by various native peoples.

[@ChibiPanda8888]

Bauhauskiddo cool! I didn't know that...

[@Jeanny.P_Hobbs]

Yep he is rigth, in Chile also you get beautiful wallets, gorgeous boots , belts etc manufactured entirely in salmon leather. Here paulinarobson.com/products/clemente-handbag

[@kezkezooie8595]

I live in Australia and you can get tanned fish skin here, too, although it's a bit of a luxury, specialist leather here. It's very beautiful though. As to pickled herring...YUM! I love it! Add some pickled or raw onion and I'm good to go :)

[@arjund.4817]

Pickled herring is delicous! I love eating them as a snack

[@keyworksales6241]

You can make glue from the fish as well. :)

[@Rowsdow3r]

If only there were more channels on KZbin that were dedicated to history as much as you are, and could deliver the quality, and entertainment.

[@vinnytube1001]

Watching this video again because of River Farm (up the road from where you filmed this) being put up for sale. Plus shad is a household favorite, despite the bones. Really nice flavor, although I appreciate that some people think it tastes too "fishy." Your channel really is a treasure trove of learning and amazement. Thank you Jon (and co-creators).

[@nicholaslayton2042]

I live maybe 15 minutes from Mount Vernon and I LOVE going there all the time to just walk around and check out the grounds and history or to their events they host every so often. The grist mill and distillery are awesome and if you haven't tried it, I would recommend trying some handmade whiskey from the distillery. Amazing tasting and perfect for people that love American history like myself!

[@BanZandar]

I just love watching these cooking programs. You always learn something new from them all the time. It's a shame I can only eat shellfish or I'd be making this as soon as possible.

[@conorryan3035]

You really, really need to be offered a show on History or the Cooking Channel. I love your obviously genuine enthusiasm for this stuff and it's contagious. Keep up the good work!

[@TheDeadPirateBob]

That fish looked tasty, but I am afraid she's missed the nutmeg.

[@bobb1767]

Came here to say this.

[@rosemcguinn5301]

But Jon puts his nutmeg on _his nutmeg_ not on fish Lolz

[@Shenorai]

Loosely followed the same seasoning recipe for pan-fried tilapia, though added nutmeg. Works well!

[@rosemcguinn5301]

Shenorai NUTMEG on Tilapia?????? Wow. Somhow that sounds weird - and yet you obviously liked it

[@Shenorai]

Considering today we tend to associate the Nutmeg smell with Apple Pie (or at least, that was the first thing that popped to mind for me), it does sound out there. Still, it worked very well with the other savory spices!

[@WellWoopdidoo]

Never delt with a shad herring before so it might be different, but we always scaled the fish going against the scales. Gets under them and flicks them right off.

[@gea2854]

You'd have to do that if you wanted to roast/eat the skin. Looks like more a general "if i let loose scales fly around they'll get in the meat when I handle it" here.

[@nokomarie1963]

Which seems to be what's happening ;p

[@WellWoopdidoo]

Gea That is a fair point, we were preparing them for sale so needed the skin at an edible level. Excellent point. :)

[@zachsimon5587]

Doesn’t matter how you scale it because the terror is on the inside. The amount of bones! The native Americans used to say it was a porcupine turned inside out.

[@nicholastine9231]

Wasn't even a shad herring

[@mattking5242]

"The Founding Fish" by McPhee is an interesting book about the importance of the early American Shad fishery. Love the videos. Keep up the great work!!

[@rebekahleib9303]

I'm currently reading that, and loving it! :D I went to the Columbia this year to try my first time fishing the shad run. I was a bit late, though, and didn't get anything.

[@johnransom1146]

What a great museum interpreter. Very comfortable on camera and speaking.

[@bcaye]

Anyone who ever ate whole fish knows to watch for pin bones.

[@simplepanman]

Barbara Danley not to mention it's shad and they have a crap ton of bones

[@FGKing-gc3xn]

When im hungry I stop giving af ill let my bootyhole figure that problem out later

[@tylerherrod3454]

This is seriously one of the best channels i have had the pleasure of finding. It really is interesting learning about different cooking methods and recipes and realky knowing how far certain things have come. Not only that but i plan to try out mang of these recipes on my own with my daughter.

[@connorfad6049]

Great video, and they did go for shad for sure which is the majority of what they would catch, but that is a quill back I believe. Quillbacks are a species of cyprinidae or large minnow very similar to a carp. While shad are in the Clupedia order.

[@ethanmcgraw2692]

Yea you’re right I was looking at it and was 99% sure that a Shad herring isn’t a type of fish and I thought it was some type of carp or sucker but it is a quillback

[@timharper3390]

Scaling, species, boning, weight, gutting, and trashing of the roe all aside that cooked fish looks absolutely incredible and I’ve got a serious hankering for some fillets of any century now!

[@vikk3]

I cringed a bit when she threw the roe away with the guts.

[@hatsheput63]

when fishing at Montezuma reserve (upstate NY) we had an old fisherman tell us to nail the shad to a plank,cook it,then throw away the shad and eat the plank ! ~~ after seeing this,I may rethink trying shad.

[@misterhat5823]

I heard the same thing, but referring to how to cook a carp and lemon juice, salt, and pepper, was included.

[@robertl.fallin7062]

hatsheput63 ...old fisherman was right, lol.

[@johndo3930]

😂🤣😂👍 eat the plank lol thats funny

[@anonimai]

Did you ever end up trying it? If so how was it?

[@aureliusva]

Shad roe with old bay and butter is good. I don't care for the meat, even when smoked.

[@briangleason5597]

Thank You for all of the information, Mr Townsend you are the best. Thank You. This fish dish looked very delicious. Thank You for keeping the past alive. God Bless.

[@ErikBramsen]

That's gotta be the dullest meat cleaver I've ever seen.

[@butsukete1806]

Don't these people even have a brick to rub that knife against?

[@apcolleen]

Sharp knives save lives. and fingers.

[@Eric998765]

I've yet to see a sharp knife on any of these videos

[@zer00rdie]

Not to mention the way she handles the knives....

[@Joshtube309]

Loose lips sink ships

[@MyMaryleon]

Your videos are amazing and beautiful. It's nice to get away from the real-world and watch your masterpieces. Thank you kindly.

[@bardownsnipe]

You don’t saw a head off with a cleaver lol it’s called a cleaver for a reason

[@siphondhlovu1153]

bardownsnipe Does it really matter?

[@seancleary5357]

It's funny because that's not a cleaver but a square chef's knife or kitchen knife. Way too skinny and light to be a cleaver.

[@donaldmeadows1594]

That's actually a Chinese chef knife, she could have scaled and fillet with it.

[@moonrunner8791]

@@siphondhlovu1153 yes

[@coltonprice2879]

Even better, she left the fish dirty after she dressed it. Also never took the blood line out

[@Bromon655]

This video was published 2 months before I got to see Mount Vernon myself, still might be my favorite trip I've ever taken.

[@Tbird2191]

Being from Maryland, I can say that Shad is an excellent succulent fish that I wish was available to me now in my land locked state. However, that scaling job was interesting. I thought it was interesting the way she basically did not "scale" the fish due to the planking/nailing. Regarding the bones, my Mom always served it with soft white bread just in case we got a bone in the throat. LOL It's a great fish!

[@emmanuelsebastiao3176]

John. Thankyou ... These Videos you take us on, and especially those of Mt Vernon are nothing short of Amazing. Thanks Again.

[@RobertStCyr-pe7ic]

If I remember correctly, in "Cod: the Fish that Changed the World," Mark Kurlansky wrote that Portuguese salt was the standard salt used in the English fishing industry since at least the Fourteenth Century. That book is a great read BTW. It covers the North Atlantic ground fishing industry from the Middle Ages down to today.

[@joycejohnson3605]

I can remember shad planking at the James River at City Point in Hopewell VA.

[@whatsgoodreviews8400]

At first i thought she scaled it wrong, but then I remembered it needs the scales to roast it over a fire. I would say she split it wrong, I've only ever done it from the top of the head to the tail.

[@randytrashcan]

Glad you caught that. I'm not sure what the outrage is about in the comments here, but she explicitly said (during scaling) that the goal was to remove "excess" scales, not to remove *all* of the scales. If I'm cooking fish over a fire, I'm keeping the scales and skin on, personally.

[@lesahanners5057]

We also have shad runs out west on the Columbia River in Oregon & Washington, but no Mt. Vernon, just lots of history of the Oregon Trail Pioneers and others that came after. Thanks for a great video tho, it was really nice to see Mt. Vernon again. I visited it back in the 1990's, but didn't get to see anything like this. Wonderful! Looking forward to more.

[@buffewo6386]

Planking as a cooking method is not limited to fish. I have eaten other small game, chicken, venison, and (beef) steaks cooked this way! First time I personally cooked this way was a rabbit and it was delicious... at that was at the USAF Survival School!

[@buffewo6386]

3 things to remember. 1. Your plank and fire impart their flavors. I dont like pine for the board. If possible soak the board in water to prevent extra scorching. And no treated lumber!!!!!! 2. Doesn't have to be a permanent set up. Use it camping all the time. If you dont have nails use pegs made on the spot and/or tilt the plank back slightly to let the food grab the wood better. 3. Last of all, the best meat is relatively uniform in thickness and thin. The leaner the meat, the faster it cooks through and has less time to get tough. And remember that well done is better than food-borne illness. Hard to hike with salmonella... Hope this is helpfull folks.

[@joesmith-tg3co]

LMAO you boil rabbit at survival school use the organ meat make a soup drink the broth which is clean water and you get the full nutrition of the rabbit, rabbit by itself you will starve to death no fat, US ARMY Survival School, Part of old Mountain Phase Fort Collins, good luck leg

[@davidcox3076]

@@buffewo6386 "And no treated lumber!!!!!!" - Come on, now! That chemical tang is the best part.

[@Artchick1972]

It like tandoori. Probably got the idea from India

[@OlofTheBald]

(beef)

[@ThoseGuysCT]

Historically Shad are an extraordinarily important part of American history, with the annual Shad run up the Eastern coastline contributing to the seasonal meal offerings locally. I normally would not Point anything like this out but unfortunately there's several mistakes made in this video. Most notably, the fish being prepared is absolutely in no way shape or form a Shad. It's a local fish called a quillback sucker. Shad fishing and its history are fascinating, and for anyone interested in the Fisheries that still exist to this day for the inadverness American shad I suggest looking into it's historical value and especially now since the Shad run locally is on here in New England and along the east coast if you have a chance try fishing for one! I do love this Channel and all it's given to me over the years. Thank you for the work you put into it and the wonderful entertainment it brings. I've made several of these recipes, all of them which are delicious.

[@badabingbaby6961]

Holy crap, I think you were at Washington’s house when I was there! That could be our group in the background when they took their fish off the nails!

[@ThatMoonShroom]

Randomly looking for primitive cooking videos and remembered I've been here!! I filmed it all it was such an amazing time exploring, looking at the animals, buildings, and even going on a trail down to the dock, Great video!

[@GenScinmore]

I see Washington liked his spicy

[@Eireann.]

And they say white don't season.

[@Janon48]

George likes his fish spicy!

[@jamyphill]

Boy got jungle fever !

[@Hockeyfan9884]

At 3:20 the scaling of the fish was done in a manner in that it was done from nose to tail. I was taught with salmon to fully remove all scales , first do nose to tail, wash clean the skin , then carefull in reverse order ( from tail to nose scale that way ) and wash clean. Great video however. Love them all.

[@Misterz3r0]

George Washington was a rather industrious founding father dude. Not only was a military strategist, revolutionary, states man, president, gentleman farmer, but an exporter of seafood! Truly a great man to admire and a role model for all centuries.

[@ElizabethBattle]

"Founding father dude." 🤣

[@shelleynobleart]

She is fantastic! Great living history exposition!

[@freyjasvansdottir9904]

To scale a fish you scrape against the scales, not with the scales like she does.

[@hengli4888]

Freyja Svansdóttir and you use a bigger knife instead of a pocket knife

[@somnorila9913]

I agree. Although when salting and wind drying fish, you usually leave the scales on. No need to scrape it at all, just wash it a bit with your hands, some weak scales will fall. I think the gutting comes before beheading but i guess it works either way.

[@ullo-ragnartelliskivi4639]

sssh, she is larping being a frontier woman. dont destory her dreams.

[@MyDecade]

They didn’t have the internet to look this stuff up back then

[@kezkezooie8595]

@@somnorila9913 Yes. I usually keep the head on, but if I cut the head off, I usually gut afterwards, depending on the size of the fish.

[@TiffSpiffy]

Esse CT does a planked shad dinner every year, and it's something. Each fish (no 20-pounders) gets its own board ,and the rotate in and out on a regular basis. Lots of fun by the waterfront, and with the museum nearby and the town itself a gem, it's a day well spent.

[@Forevertrue]

That fish is hardly 20 lbs maybe 7lbs to be generous. Other than that I found this interesting, delightful, and informative. I was also amazed a t the scale of the operation. Thanks for this.

[@walkerprescott393]

Ineluctable Smith yeah, I agree about the weight, it's about the size of a house cat. Maybe 7-8 lbs

[@P0LYPRO]

Fish were heavier back then. I was thinking a couple pounds too.

[@rickmiller8720]

20 lb fish are huge...maybe 3 to 4 lbs.

[@CNYKnifeNerd]

@@rickmiller8720 Saying that fish is 3lbs is crazier than saying its 20lbs... Have any of you ever caught and cleaned fish??? Thats easily 12-15lbs.

[@CNYKnifeNerd]

@@walkerprescott393 Thats not how weight works... lol

[@MrMatthewcropley]

Absolutely LOVE this channel! very informative and love how the vids are done!

[@MrGoatflakes]

4:20 isn't that orange stuff the roe and edible and quite good?

[@enochchow4099]

eggs

[@grantraynard]

Fish eggs fried in butter, so good.

[@briangleason5597]

@@grantraynard I agree

[@jeskohelms1423]

Egg wash, dredge in corn meal and deep fry.....amazingly good.

[@necrokittie2291]

yes, and quite expensive in todays market, especially shipped over seas. it is more nutrient dense then the fish is and a real brain food.

[@theBaron0530]

We have shad festivals here in PA, along the Delaware, and here in the Lehigh Valley, around Easton, where the Lehigh flows into the Delaware. A lot of fun!

[@thizizliz]

That was so interesting! Man, it looked GOOD too. Yum. Thanks for taking us along - even though I was 2 years tardy. LOL.

[@davidwadsworth8982]

Been to shad festivals on the Hudson and Delaware River's, and hauled shad nets as a part time job. Pete Segers group showed how to cook on planks(cedar) smaller fish and bacon, planks were angled slightly away from the cooking fire. Dripped some molasses too on fish. Tasty to me

[@WardMan75]

I went there on my 8th grade trip and I couldn't of been happier to be there. Just being able to see the home and final resting place of the father of our country was absolutely amazing.

[@townsends]

It is an amazing site! We're very thankful for the chance to work with the great people there.

[@tobyjenny7622]

Jas. Townsend and Son, Inc.

[@tobyjenny7622]

Jas. Townsend and Son, Inc. is that type of fish real Bonney and will this work with others.

[@WardMan75]

Pernila Gustafsson nah

[@WardMan75]

Pernila Gustafsson I have read up on the history. I stand by what I said. The U.S. needed to break away and they did.

[@terminallumbago6465]

I've been to Mount Vernon. It's absolutely breathtaking

[@Blueeyes713]

George Washington never struck me as the kind of guy to experiment with growing spicy peppers.

[@Artchick1972]

Well he did

[@bekkishetter7504]

Was there; great place to visit. Look under the table cloth for the saw horse legs on their dinner room table. Also, look for his prayer stool in front of his wing back chair. He also had a prayer book and rules to live by that was filled with lots of great prayers and great rules to live by.

[@outdoorfreedom9778]

I had to shudder while watching her clean and prep the fish. Someone should have taught her how to do it before the camera was turned on. You would think someone on the crew knew how to sharpen a blade. The cleaning was sad but the cooking was pretty informative.

[@TrappedinSLC]

Outdoor freedom I think she was mostly trying to get the loose scales off, because they wouldn’t be eating the skin anyway? But it seems like the whole cleaning part could’ve been done more clearly.

[@tedlym.3390]

@@TrappedinSLC The fish looked already prepped and Deb was demonstrating it.

[@BenDownTooLong]

I am just happy that the nice lady finished the video with all of her fingers.

[@kristiepuffentalaga5002]

You need to do a video on pickling fish.

[@SarahFezio]

I would also like to see that. Or smoking oysters!

[@ezekielbrockmann114]

I pickle my own salmon. It's amazing.

[@charlesrockafellor4200]

They did sort of hit it with a salt cure that the original recipe had called [incorrectly] a pickling: kzbin.info/www/bejne/iqPZeqWfqbGDebc

[@ezekielbrockmann114]

@David Saddy Help Mr. Marston! That bandito stole my pickled smoked salmon!

[@tomm2812]

Grew up catching carp behind the house ... never knew they were shad herring. Could of sold them for more than a buck a fish to the guys on the river bank. Excellent video. Had to do a search... both shad herring and carp are roughly in the same fish family of herring, shad herring thrive in brackish water, carp in fresh waters. Best

[@philjos67]

She's never scaled a fish in her life!

[@jharvey433]

She never did any of that before... she wanted to be in the episode and she's the chief operating engineer of the recreation oversight committee

[@nicholastine9231]

Wasn't a shad herring either!

[@dentatusdentatus1592]

@@nicholastine9231 Do you know what kind of fish it was? Some kind of carp maybe?

[@peterv1318]

Nicholas Tine - yes it wasn’t but not sure what it was looks like a trash type fish.

[@peterv1318]

John Harvey - you got that right. And she needs to cut her nails.

[@iartistdotme]

I bet they could smell the cooked fish for miles around. Makes my mouth water - so fresh!

[@DalekDrone09]

I'm pretty old fashioned with my sense of style and how I want to live my life, and I think I just found my people right here. Subbed.

[@davemarx7856]

As an anime nerd, I ship them lol

[@garyfrancis6193]

You have chosen well my friend.

[@frankbags462]

I love these videos. this guy is very lucky to relive history. I'm very envious

[@anastasi2012]

She might not have any idea how to scale a fish but Debbie is definitely a Gilf!

[@godgokublack5568]

What the hell is wrong with you?

[@jkack53]

I visited Mount Vernon when I was about 10 years old and found it fascinating. I would love to return someday. I am now 64 years old, but continue to find American History amazing.

[@bigDbigDbigD]

There are still gills on it.

[@DACFalloutRanger]

bigDbigDbigD I saw that too. This lady is a poser.

[@candicerose135]

bigDbigDbigD very toxic😷😷

[@amenthegreat3761]

@@candicerose135 It's not toxic😂

[@ineedmorecarrots6063]

@@amenthegreat3761 its not toxic but it tastes gross

[@QueenCityHistory]

Mount Vernon is definitely on my bucket list!!!

[@prescribedfire1953]

Curious as to what kind of wood you used. Also in some other cultures the plank is just that and the nails likely would have been wood. This was carp cooked on a fence. Still, I'd eat it.

[@juancorral6068]

One of my favorite videos of yours Townsends.

[@arkanglegeibriel]

So many people here are saying this is a carp not a shad, mostly due to the color. Unfortunately here's the news: YES IT'S ACTUALLY SHAD! The color is likely due to it being frozen 2:19 there are several differently colored scales near the top ridge staggered horizontally, originally black in the wold and discolored due to being frozen (a quick google search on "frozen shad" and you can see the whole fish, the markings are identical). Don't mix up other scales for what I'm mentioning, some have turned gold, but there's a clear pattern going horizontally but spaces somewhat apart. This is where I note that some Shad species contain a single spot like that while some species contain more than one. Where this pattern doesn't exist? Carp. Specifically Quillback Carp(as mentioned by lukkyluciano) does NOT contain these unique markings. I'm curious if people think this fish was caught fresh? Almost certainly not. So yes, it has the right body shape and markings, that fish IS a Shad.

[@LeotheBarbarian]

I have frozen skipjack/shad herring whole to save and use for cutbait... the color doesn't change. that isn't a shad for sure maybe quillback or grass carp

[@daveychainz]

I've fished for both Shad and Carp, and that's definitely a Carp. The sucker mouth and large scales are all earmarks of Carp. Sorry.

[@MavicityHerself]

We do this in the phlippines with milkfish. But we don't remove the scales for better frying. The split fish is marinated in vinegar, garlic, and lots of black pepper then fried.

[@bitsnpieces11]

I do believe she's moving the knife the wrong way to scale it, unless it's unlike any fish I've ever known. Also, is that yellow roe I see her putting in the waste pile?

[@dokstrange6891]

Yes its roe.

[@bitsnpieces11]

I'd rather have that than the fish.

[@superblyrandom9630]

bitsnpieces11 true! The roe tastes amazing. Also she's trying to scale in the wrong direction.

[@jhughes8160]

Yep, she's scaling it in the wrong direction

[@tolpacourt]

She's an ignorant cow.

[@theBaron0530]

@4:02 as she's gutting the shad, that raises a good question-what did they do with the entrails? 18th century society was frugal and didn't waste things. Especially on a farm or a plantation. So, as she mentions about the head, that it would be used to make a stew, would they have saved the entrails, for chum for fishing, for example, or, for composting for the kitchen garden or other planting?

[@idvhf]

I was half-expecting some nutmeg to be added, to suit John's tastes...

[@SaintP-ed8ut]

That what I was thinking too lol

[@docmdb87]

This channel blows my friggin mind every time, love you!

[@lukkyluciano]

she probably had to use quillback(not a carp) because shad doesn't come to Virginia anymore in great numbers. Our founding fathers wiped them out

[@GhostofRhurValley]

Ive caught a few up here in Mass in the Connecticut river.

[@candicerose135]

lukkyluciano the fu king arseholes

[@zachbartlett2829]

lukkyluciano shad are everywhere in Virginia in any area. Though I believe it is no longer legal to harvest American shad anymore

[@Shitballs69420]

The American shad still spawns all up and down the Atlantic coast of North America, every year in hoards. Where I'm from they're considered a garbage fish, however it's a very popular pastime in regards to sport fishing. I myself have had shad and they're good, but they're still a herring hence "herringbone".

[@Shitballs69420]

And sorry to nitpick but quillback suckers are in the "carp family" (order: cypriniformes). However I do agree quillback is the species she's handling.

[@KerriGilpin]

Great episode! Love the historical site, info and cooking fish on a plank! Also this lovely lady could be a Catherine Keener double!

[@B33rsauce]

first! I live right around here! George Washingtons boyhood home is literally 15 minutes from me.

[@debiesubaugher]

J Beezers looks like Colonial Beach

[@ryantraver1647]

George Washington grew up near Kame House?

[@Quarton]

I love all of your videos - and this one is especially interesting, from Mt. Vernon, since I've traced my family back to Martha Washington's family. Thanks for sharing!

[@FegrusMojo]

Can't beat a fresh fish over a fire. Well you probably can these days but, if you catch/clean/cook it yourself it's awesome.

[@yungphoenix2735]

FegrusMojo True, you feel so alive and the food is more satisfying.

[@FegrusMojo]

Correct, you can't pay money for that in any shop, it's a direct connetion with nature ;)

[@RecipeForFun]

Such a fantastic episode. That's a beautiful fish. I love hot peppers seasoning.

[@1975Jdonov]

Enough comments already mention that is not a shad. My biggest problem is how she prepared it. first she didn't actually scale the fish. Fish scales are hydrodynamic so they overlap from the head of the fish to the tail. So that means you need to scale a fish with a tail to head motion. Next when planking a fish over a open fire I was taught to alway show skin side up. It help keeps moisture in for a better tasting fish. I really enjoy this channel but you really need to screen these so called experts.

[@rsoubiea]

the experts usually donate their time and are historical experts.

[@BearClawAK47]

Rhonna Marsden usually, but not this time it appears.

[@alalalala57]

1975Jdonov Tell Washington's servants to do it differently then.

[@gerikinnaman6755]

Since they nailed it to the plank, I think she only took off the "Loose" scales and left the rest on for stability. Just a thought.

[@emilyhunter666]

His name is Jon, he's explained this in a couple of other videos. James is his brother, father or grandfather, take your pick.

[@adamsloan9616]

I was privileged enough to get to go there just a few months ago. It was a real pleasure and honor to get to be there.

[@franksparks9110]

Recipe for planked carp''...Clean and season a 3 to 5 lb. carp to taste. Lay skin side down on a plank of your choice..cedar or oak is preferred. Roast the planked carp in an oven at 375 degrees until flesh is flaky. Remove from oven . Scrape the mess off the plank and eat the plank..Old Southern recipe! LOL

[@revinaque1342]

Frank Sparks I've seen that a lot in the comments section of this video. :) What does it mean? Does carp taste bad?

[@franksparks9110]

Revina Que Carp are considered a "rough or "trash" fish and are VERY bony. I know folks who eat them but not on a regular basis.

[@ΣπυρίδωνΔούκας]

Frank Sparks would you recommend sorghum molasses with the board?

[@lohman15]

She’s gorgeous! And awesome job as always!!

[@jonc.m8717]

5 oz a day. That's starving wages.

[@keeristdiablo540]

Bear in mind, that was in addition to the salt pork, mutton, and the large quantities of vegetables.

[@joemo1033]

@@keeristdiablo540 Yup. They had it pretty good. He took good care of his staff.

[@WelcomeToTheBackLogs]

She's something else. Knows how to clean a fish and can hammer a nail. Something a lot of young men these days don't.

[@venividivici4253]

Exactly.

[@joshsorvino5899]

4lb carp not 20lb shad

[@thatcanuck5670]

Josh Sorvino that was bothering me, too. still looks tasty though.

[@carpii]

Josh Sorvino yup, even if it was a shad, the world record is only 11lbs, and it was nowhere near that

[@godbelow]

Carp are most certainly not tasty. They are just garbage bottom feeders.

[@doctorwarpspeed8779]

Agreed Carp are terrible fish to eat, fun fish to catch.

[@thatcanuck5670]

Not necessarily. Carp taste rather sweet if they're caught in cold, clean water.

[@colesonadams6194]

I remember being at Mount Vernon, It was some of the most fun I have ever had. I sure do miss it.

[@cpmathews2566]

Don't use galvanized Nails!

[@Hongobogologomo]

why

[@rufusjustrufus8213]

@@Hongobogologomo Not certain, but I imagine the zinc coating would contaminate the fish

[@bb-ce7qf]

He seems so starstruck by her. So wholesome and indeed these are the people we should be looking up to and "idiolizing"

[@paulw6550]

"Contemplate this on the plank of woe."

[@jessehall9816]

You are living the dream of living history, thank you for the amazing videos

[@PlasticRocket2]

Honestly this has to be the oddest handling of a fish that i have seen. Hope you enjoyed the scales.

[@briancooley8777]

The cleaning was horridly done as well

[@onetrucksizedsalmon2962]

@@briancooley8777 should have seen my sister cleaning her first fish

[@Artchick1972]

Well this is from 200 years ago

[@MrGoatflakes]

2:10 that could have been up to ten to fifteen *thousand* ton of fish! How the hell did they make anywhere near enough salt to preserve is all is just one mind boggling question that springs to mind! How many people were working there? Sounds like a city!

[@teaes3248]

You should come to Newfoundland. Do up a salt cod.

[@UndrState]

I'd definitely appreciate some Canadian food history content !

[@kevinbyrne4538]

I was about to say that this video reminds me of mid-coast Maine in the old days, when cod fish would be filleted and the fillets would be placed on racks to be dried by the sun.

[@johnon6466]

my nan and pop used to send salt cod here to Ontario through the mail every year ...how i miss that its been 5 or so years

[@becacine]

Tea Es I would love to try seal flipper pie .

[@teaes3248]

Flipper season was a couple weeks ago. Made a couple while the meat was in season. It doesn't freeze great so it's better fresh right off the boat.

[@LucidSpaceDog]

I've seen this one before. Ah well. Worth watching again :) One of the great things about the Towsend videos.

[@mattplyler12]

Good video. Nowhere near a 20lb fish though. More like 3-5

[@chrisworthen1538]

Shad roe from the Connecticut River was a seasonal treat.

[@mrclean8049]

Great video but that wasn’t a shad it was a Buffalo fish, also that was more like 7 pounds not 20

[@xenoscoot]

Yup. Buffalo fish are made into fried fish balls in Louisiana. Easiest way to deal with needle bones.

[@melissajackson79]

I have always wanted to visit Mount Vernon! What an amazing experience that must be!

[@annewiegle6875]

I am very sorry I can't get shad in the market any more. What did GW do with the roe? The interpreter obviously was not experienced at gutting and splitting fish! Re: the heads! They are FULL of meat- should not be discarded.

[@JamesMilliganJr]

Lord, it must have a tremendous undertaking to handle over one million fish!!! great video.

[@Lycan_24_7]

yeah that's carp, but its the prep technique and history learned that counts in this video

[@moisttowelette2578]

jc632k she was inexperienced with the carp. Didn't scale properly, threw away eggs, didn't even know that it was a carp.

[@justeph79]

Lolol! Want to take her fishing with me to tell my buddies how big the ones were that got away. Seriously though, her knowledge/ability to clean and cook the shad is very impressive! Thank you for the great video!