Ling Catch and Cook - How to Fillet Ling - Ling Kofta and Ling Korma | The Fish Locker

[@lfgfitzy3552]

Jim needs his own KZbin channel mate ! Every time I watch this man cook I’m always like yeh that’s proper food right there I’d eat at his restaurant

[@TheFishLocker]

He is wonderful isn’t he. 😊

[@lfgfitzy3552]

@@TheFishLocker you got into the perfect family mate lol you all sort of work well together… you catch it he cooks it you eat it.. and Hannah can cook too I’d call that a win Take care mate Love the vids

[@sharonallen-pote4781]

I love the Spargos Kitchen videos he makes it look so easy to cook.

[@TheFishLocker]

Jim is wonderful isn’t he. 😊

[@Jajalaatmaar]

Seems kinda lame to grind such a big fish up to dust instead of using the large pieces you can get from it.

[@tacticalnuclearpotato]

Jim is an absolute treasure, you're not to bad yourself John, the videos are absolutely fantastic, every one is a new day at school 😁

[@TheFishLocker]

I am glad that you are enjoying them mate. 😊👍🏻

[@ardcost1]

Your a lucky lad to have Jim cooking for you, makes the mouth water.

[@funnysods]

Shhhhhhh! You're letting everyone know what us fishermen have known for years, that Ling is one of the best fish for cooking we can get. I really don't understand why folks go mad for cod and haddock but wouldn't think of even trying ling, it's much better in my opinion. Great video, as always.

[@TheFishLocker]

It’s because captain birds eye doesn’t go Ling fish fingers.

[@natureisallpowerful]

Coalie and pollack are so underrated too.. however pouting I'm not sure,always smell like sewer outlets 😟

[@Kolor-kode]

@@TheFishLocker Can you imagine the size of those things though

[@JustMeZero988]

@@TheFishLocker Have you seen the latest Captain Birdseye advert? He looks like a teenager now 😂 so its fish all the way for me now. 🤣🤣🤣

[@TheFishLocker]

@@natureisallpowerful - I agree. 🤢

[@davidsparrow1176]

Thank you John for a easy step by step method of preparing a ling. Thank you Jim for some simple mouth water recipes. I would imagine it would also work well with wraps. Great video.

[@TheFishLocker]

My pleasure. 😊

[@PhreddCrintt]

Thank you once more Jim for simple and superb dishes! My mouth was watering! Wonderful video once more John (I have never seen a Ling prepped before) - my thanks to everyone once again.

[@TheFishLocker]

I hope the filleting video is helpful to folks.

[@PhreddCrintt]

@@TheFishLocker Excellent John - as always.

[@robertbrander2074]

That's the Best cleanest filleting job I've seen ! ... You know your trade well ! ... Cheers !

[@TheFishLocker]

It’s not the way some folks do it but it works for me. 👍🏻

[@PhotonChief]

@@TheFishLocker That's very similar to how we do pike.

[@ozzmosisable]

For almost 3 years i`m clicking the "Like"button on the 3-rd second of every of your videos.Another great one,thank you!

[@davidb.7093]

What a team you catch and Jim cooks, impressive food. The Kofta's look fantastic will try them with cod as we don't get ling where I live. Unfortunately my wife passed away Friday so I didn't comment when the video came out but watched it again at 1.50am as I could not sleep it was a nice video to relax me. (No sympathy needed we had a fun 43 years together)

[@TheFishLocker]

Oh David I am so very sorry to hear of your painful situation. Sadly there is nothing I can say but I hope that you are healthy and doing well my friend.

[@angiehoward7261]

Enjoyed watching start to finish! Mr, Jim you are😮 a wonderful chef! I have no recipes with turmic as a spice to use, your giving me a leash to break free of and explore new tastes in fish. I am what they say here, A southern cook. From hot water cornbread stuffed with jalapeños to my own Cole slaw. Thank you for sharing your immense talent for cooking.😊

[@JW-wp1qt]

A midweek video, an unexpected bonus JL. 👍

[@TheFishLocker]

Call it an early birthday present. 😉👍🏻

[@mickjames1609]

Hello.. That is one fish i have never caught. Looks good and i want to thank you for showing us . Catch it Clean it Cook it.. Regards Mick...

[@TheFishLocker]

My pleasure Mick. 😊👍🏻

[@stevenwatson3963]

Sprago has a way to make people feel hungry, old school knowledge !.Great vid John, as usual.

[@mattstrawbridge3342]

Bleddy brilliant as always! Thank you, all of you!!! 👍👍👍

[@TheFishLocker]

Our pleasure Matt.

[@mattstrawbridge3342]

@@TheFishLocker 😊

[@jacquibradley1598]

When I went shark fishing in falmouth, I caught aling it fed 12 Army peeps, I was one & I cooked it!!!!! Thanks to you and your family again. Cheers from Cyprus.

[@TheFishLocker]

Awesome. Who did you go fishing with?

[@alexisgrunden1556]

The SIZE of those filets~! Damn, what a glorious fish! The filleted carcass, if it's not crabbing season, I can't help but think the local stray cats would adore the leftovers from that catch.

[@TheFishLocker]

They are a cracking fish mate. 😊

[@cantstandlazyskanks]

Wish I had a pal who could cook like that... Wow... Looks absolutely delicious....

[@TheFishLocker]

Jim is wonderful isn’t he. 😊

[@johnallen8618]

Oh these catch and cook videos, aren't good, you and Jim make such a great job of them, I'm hungry again, looked delicious 😎

[@debraanneclark2188]

The wizard Jim does it again yet another couple of simple recipes few ingredients but amazing results

[@lizwallace9672]

Well another great video John it’s a pity we can’t be there to eat it and enjoy as you do thanks again John till the next one take care

[@lizg5574]

I am hungry!! Breakfast time here - and toast just isn't what I am craving! Ah well! Thanks John and Jim. As always an amazing, inspirational vlog! Thank you! Lots of love to Carol, Hannah, Elizabeth and James xxx

[@jamesduffy5019]

Jim and John, every house should have one!! Delicious, not had Ling for a while. Can remember the fist time I had it at my cousins who had a restaurant, after a wreck trip, filleted and deep fried. Mmmmm. Top tips chefs👍

[@brendanmalone-ewing6535]

Loving the catch and cook videos. Jim knows his stuff, proper food!

[@harezy]

Fishlocker fish cakes looked amazing !!!

[@TheFishLocker]

😊👍🏻

[@corbfisher]

This is great! Some new recipes from Jim and another filleting example on the fish that "really isn't easy to fillet" to quote you. Nice!

[@wowechasketch]

Nothing like ocean fishing, beautiful catch, and so tasty!

[@TheFishLocker]

Simply delicious. 😊

[@christiandeininger1790]

Tastes better than freshwater fish

[@51rwyatt]

what a beautiful fish, and well handled

[@TheFishLocker]

Thank you. 😊

[@michaelmaher3213]

Fabulous lesson on filleting a ling john.some beautiful looking sections of meet there.great to see him doing hat he does best.i love watching Jim in the kitch as he comes up with so many mouth watering ways to cook up delicious looking meals.he should write a cook book.bet it would sell big time.this has been a wonderful video John .hi to all the family.see you soon on the next one.tite lines as always.

[@TheFishLocker]

Thank you Michael and have a lovely day. 😊

[@kaneherbert2369]

Hi John, I recently hopped over the tamar for a trip down your end and enjoyed a costal walk with the Mrs from Praa sands to Penzance. When we returned to Devon I watched a video of you diving/foraging where we were walking and was well impressed. Thank you for making these videos, they never get old. Tight lines.

[@christianoliver3572]

I really enjoy these catch and cook videos. We obviously don't have ling in the Gulf of Mexico but it's always good to try new recipes for what I can catch or trap here.

[@AlfUckhamHall]

Brilliant lesson in filleting.

[@TheFishLocker]

Thank you.

[@MattyO-72]

This is why I am OK with keeping enough of the saltwater catch for the table. Superb !

[@TheFishLocker]

Nothing goes to waste. 😊

[@mateuszzdziebko3391]

I just had an amazing time watching and listening.. Fillets are PERFECT! I can tell You and Jim are Pals :) I only wish i'll ever have a Pal like either one of Yous :D It looks ablosultely gorgeous!! Makes me hungry for fish. Today is Cod, unfortunatelly not fresh, caught by myself, but it'll have to do . Best wishes to all the family :) Carry on x

[@TheFishLocker]

Jim is simply wonderful. I am so fortunate to have him as my father in law. 😊

[@williamsonpeter3452]

Best wishes to you and the family specially BiG Jim hope all is well. Good luck, keep up the good work. Peter.

[@ackosadventures2486]

You and Jim master class in fish filleting and fish cookery great video John 👍👍

[@wendymaddock7705]

Yumie xx john xx like the way you cooked the fish xx 😘

[@TheFishLocker]

Thank you Wendy. 😊

[@Davhamish720]

Nice video. Hope Jim's hand is ok. Looked like he picked up a hot pan 🔥

[@TheFishLocker]

Haha. Yes he did. I left that bit in becuase it made me chuckle. 🤣

[@keithhaynes8079]

Thank you both again for the video take care everyone down there.

[@lewus255]

Master chef 🙌 John good lesson how fillet fish 🐟 obviously need good quality fish it's not easy 😉 😀 👌 😜 😄 👍 😉 😀 👌 😜

[@luiscampos2406]

You never ever disappoint us . Keep up your hard work. Love to all family

[@TheFishLocker]

I shall do my best. 😊

[@mikedooling7483]

Mmm nom mom nom couldn’t be better, Ling’s a very under rated fish.

[@petergarbutt9521]

When your skinning, skin couple of inches in, push the point of your knife threw the skin, where it meets the meat, size of your finger, put your finger in the hole, finish skinning. Helps you holding, stopping slipping off the skin.... Or three inch in, two holes, two fingers.... Or if you do lots, drill half inch hole in your board, on a 45° approx, stops skin slipping off peg, faceing opposite way your skinning, bang plastic peg in, pin instead of your finger, both hands free. My favourite fish, ling. Love the videos, stay safe

[@TheFishLocker]

I have seen a similar trick for when filleting and skinning halibut

[@samgarrod4781]

I love making koftes, the possible combinations are infinite. 🍴

[@DamienE11]

Always love seeing another Jim video. My little nieces and their mum have covid so I'm stuck in quarantine for the rest of the week as a close contact, guess I've got plenty of time to go through all your old videos in the next 3 days! Thankfully two of them are asymptomatic and the other only has a mild fever

[@apadventure]

Fantastic stuff John, cheers for the update on how to fillet these beautiful fish!

[@NIallBlackie]

Thank you John, this was an incredibly good video - the best filleting job I have ever seen... Marcus Wareing would have been speechless! I had been given 2 whole lings: watched your video and had them filleted and in the freezer inside half an hour, and some bait for my lobster pot as well! I would have made a right hash of them without your video! (Looking forward to the new fishing season starting)

[@TheFishLocker]

😊👍🏻🎣

[@gradybrowning3976]

Little tip, if you cut the head off they are so much easier to fillet and won’t roll around. I used to have the same problem with Cobia and someone showed me the head trick, much better.

[@TheFishLocker]

I am not saying you’re wrong, just that I don’t agree mate. I’ve tried it with the head off and find it harder. I hold onto the head for the first few cuts and for purchase. Without it it’s harder.

[@gradybrowning3976]

@@TheFishLocker Lol Guess I shouldn’t give advice for something I don’t know, never filleted a Ling but it works for me with Cobia. 😂

[@TheFishLocker]

@@gradybrowning3976 - I have never filleted a Cobia. So I can’t say anything about that one 🤣🤷🏻‍♂️

[@delclark6256]

Thumbs Up John.... Del..

[@TheFishLocker]

👍🏻👍🏻

[@JustMeZero988]

No Double Dipping 19:24 👍👍👍👍👍 Excellent. Love Spargos Kitchen. 10/10 I enjoy watching Jim cooking, and giving out idea's on how to cook and prepare food to make it even more delicious. The only comment I can make is for Jim to make more appearance's in your video's or start his own channel. As I have said before, keep em coming.

[@TheFishLocker]

Jim has worked his whole life and is winding down to retirement. He will do as much as he wants to. 😉

[@Julianne955]

Looked absolutely delicious! I truly enjoy when you take us into Sir's kitchen. I so wish KZbin had smellavision.

[@7pointstag709]

great looking fish im sure it was good too

[@TheFishLocker]

Delicious. 😊

[@mattspencer7270]

Wasn't expecting this tonight nice one John 😃👍

[@TheFishLocker]

Call it an early Christmas present. 😉

[@mattspencer7270]

Haha cheers mate 🤣

[@yvettebowles9011]

It's huge. I've never seen a ling fish that big before. I've only been ling fishing once. They run in Montana for just a couple of weeks and you night fish to catch them. Good eating. I remember someone called them "poor man lobster".

[@IrelandRider]

Just to say have a merry Christmas and a Happy New year to you and your family 👍

[@TheFishLocker]

Thank you Richard and best wishes to you and yours mate. 😊

[@allenhughes867]

Saw you on escape to the country John nice.

[@TheFishLocker]

Cheeky little cameo. 😉

[@natureisallpowerful]

Ling koftas, that's a first. Its great to try different ways of cooking food I suppose 👍

[@TheFishLocker]

They were delicious.

[@trentfox6436]

Always love the videos and mister spargo is an amazing chef he always makes me hungry

[@nicholaskemp2246]

Terrestrial TV star now as well mate! 🤣 🤣 Saw ya a couple of days back!

[@casjr99]

Wish i had a chief like yours. Looks great and probably taste awesome. Thank for sharing!

[@casaanimalia7809]

Looked stunning, as all dishes have done that Jim has prepared. Great and informative video as always 😉

[@robertturner8040]

Wish we had ling here in mid wales i have had lots in Cornwall and would smoke the belly meat .Its a very nice fish people are to fixed on Cod .Be nice to see a similar go with a Conger .On another note I'm in the proses of prepping a 16' Quayline with a 55hp Johnson to beach launch at my home beach Tywyn still got a bit to do yet on it I did the new VHF cause and test last week with a friend we both passed .I will start filming when we go out an stick it up on YT.

[@TheFishLocker]

Good luck. 👍🏻

[@bobplum2214]

First John what a nice fish and such a great demo on how to prepare it, next congrats to your father in law for his cooking skills does he have his own eating house as a business love the fact he grows most of his own veg best wishes to Hanna and James and all the rest of your family Manchester UK; hope you do the washing up for Jim why do you call him sligow hope I spelt that right

[@TheFishLocker]

Why do I call him what? 🤷🏻‍♂️

[@bobplum2214]

Not making excuses but i am deaf nearly in both ears caused by noisy workplaces but it sounded like sligoes kitchen to me

[@TheFishLocker]

@@bobplum2214 Spargo’s kitchen. It’s in his apron. 👍🏻

[@timothywilliams4089]

What a great video, loved the recipes and very impresssive fish preparation, although in the pro kitchen, fish goes on a blue board, and green is for veggies( humour intended). Will wait for my next ling!

[@chrisdinneen9287]

👏👏👏 god! you made me hungry lol that look delicious and I bet it tasted like it too.😋

[@TheFishLocker]

Tasted amazing.

[@dpt6849]

Huge fish. I did read turkeys possible not available. Stuffed fish seems to be optional if it comes to seize.🍽 I wonder. How many pounds filet does such a fish provide? It seems to be a decent amount of proteins for the winter.

[@TheFishLocker]

I haven’t eaten turkey in likely 10 years.

[@dpt6849]

@@TheFishLocker That is not strange seen what you bring home from the sea👍

[@jamesspargo7821]

Turkey, one of my favourite meats, often disliked because it’s over cooked!

[@jamesspargo7821]

I’ve order a big’un this year, no shortage of birds I Am assured by my butcher

[@andym1908]

Got to say John absolutely brilliant. Is the The Spargo kitchen still open in Falmouth? 👏👍

[@TheFishLocker]

Spargo’s kitchen is literally Jim’s kitchen at home. So likely no. 😉🤣

[@andym1908]

@@TheFishLocker still brilliant.

[@meqt172005]

I wish I could go to Spargo's kitchen! It looks amazing!

[@dazzer273]

What kind of shore or harbour fishing is good at this time?

[@Scotland_my]

Ling Kofta!? That's the future that is! 🤤🤘

[@jmar3956]

Loving the content as always John, hope you and the family are well mate 👌

[@TheFishLocker]

Cheers bud, aye we're all good mate. 👍🏻

[@lewus255]

Questions John this warms are in all fish or just ling????

[@BeneathTheGold]

I would love to try ling.

[@davidtitcombe4686]

That looked lovely and simple that we could try that at home. When is Spargo Jim going to do he's cook book am so looking forward to that, should it happen.

[@trampster7306]

Another fantastic catch & cook thanks John & Jim! Great info about filleting a big Ling, nice bit of filleting - curious to know, if that was a 20Lb fish, how much edible meat came off it? Jim's Ling Pattys and the Ling in breadcrumb & spices looked delicious, but not keen on anything creamy like Yoghurt, detest Coconut, and don't like Mint in food - everyone to their own! Regards to all - stay safe & well! 👍👍

[@TheFishLocker]

It was a 20+lb fish when caught. So maybe 18-20lb gutted. So maybe a stone? Just over.

[@trampster7306]

@@TheFishLocker I was guessing about half the weight of the fish, allowing that it had been gutted, and I was guessing that head was about 4 Lb! Best regards - Dave.😁👍👍

[@gradybrowning3976]

Man you have the biggest Ling Cod over there, they are absolutely huge!

[@TheFishLocker]

You need to go the distance to find the big ones. 😉👍🏻

[@l.r.sfishing4011]

I'm watching this wile eating fish tacos 🌮 I flipin love it!!!! Great stuff mate really enjoyed this. Looking forward to your next video. All the beet to you and the family. 😊😁 tight lines 🎣🎣🎣

[@bradhorner1358]

Thanks Again for The Interesting Video Top Marks Well Done Cheers Brad

[@bluethunder1951]

We love fish tocos, but, fish cakes on nan bread looks very inviting, will definitely try it.

[@tranunki]

Jim should bring out a book with all the recipes

[@TheFishLocker]

Yes he should. 😊👍🏻

[@jbpost52]

Nice ling, is that the second one which you caught? I remember last week you got a big one near the underwater wreck. Anyway, a fish you can feed a big family with, or like you said freeze for second and third meals. Thanks for the filleting portion. And lastly the wonderful chef at preparing the meal. Be sure to give the chef a portion of the fish as a gift for his work in making the video.

[@TheFishLocker]

I shared the large ling between our families and we have been eating it for days. 😊

[@Lulu-jl5zd]

Brilliant!

[@bluethunder1951]

We love fish tocos, but, fish cakes on nan bread looks very inviting, will definitely try it. 😁

[@realtalkz3930]

Excellent technical video

[@TheFishLocker]

My pleasure. 😊

[@takpark2763]

I once new a lad from Airy Hill who would say " here we are, out on the playground, looking for a good scrap " 💪 😆

[@vincentbartlett2962]

Great video I really enjoyed it ' now I'm hungry.

[@camoisthestuff51]

Was it just time that gave the fish's skin/scales that dappled colour?

[@TheFishLocker]

Yes.

[@jared2786]

Thanks John, cracking video as always. What knife do you use, or any suggestions on a good one? Pop a link across or something would be appreciated.

[@jackmchammocklashing224]

In the 60's we used to get from the Chippy a Cod steak a cut cross the fish, or sometimes a fillet which had the Skin on it both deliciaous, same with Haddock skin on

[@TheFishLocker]

The one with skin on both sides. Did it not have bones in it?

[@jackmchammocklashing224]

@@TheFishLocker yes

[@vereabsolutum9131]

Would not a longer filet knife work better on a fish this size? I have 3 different sized filet knives to work on small, medium and large fish.

[@TheFishLocker]

10” is long enough for anyone. 🤣

[@morgansenior9945]

Brilliant video 🙌🏻👍🏻

[@TheFishLocker]

Thank you 😊👍🏻

[@tonycamplin8607]

Jim's latest masterpiece looks fantastic, the only thing that I'd change is I wouldn't add any salt,each to his own though. Looking forward to trying those sauces. I remember once that you added a link to all Jim's videos in one place, maybe you could include it in his future videos. You definitely seem to get a lot of good solid meat from a ling don't you? When I skin fish I personally find it easier with the skin uppermost, obviously you don't. Say thanks to Jim.

[@TheFishLocker]

It’s far simpler for people to just visit the channel and watch “The Spargo’s kitchen” playlist. That way you can watch whichever one you want, rather than the order that I post them. 👍🏻

[@tonycamplin8607]

@@TheFishLocker thanks for telling me this. I didn't know that you could do this. I'm not very savvy regarding the internet.

[@TheFishLocker]

@@tonycamplin8607 - If I post a link it gives you a list as I have it set out. There may be 10 videos in there. You may have seen 9 of them and only want #10. So rather than having to skip through 9 vids by searching you can go straight to what you want.

[@tonycamplin8607]

@@TheFishLocker Thanks, that now all makes perfect sense to me.

[@werftv4580]

ling looks pretty white in the fillet.. nicely done Mr Locker...

[@TheFishLocker]

Done right they are brilliant. 👌🏻🐟

[@DanaKot336]

Very educational!! Thank you 🤍 Is it necessary to freeze fresh fish because of the worms/microorganisms etc.? Or is it safe to eat it fresh like this? (Cooked or raw, without freezing)

[@Tinyvalkyrie410]

I’m no expert, but my understanding is that freshwater fish are far more likely to contain parasites that are dangerous to people, but the only way with any wild caught fish to be totally sure it’s safe (besides tuna for some reason) is to deep freeze the fish for multiple days. I think it just depends on the level of risk you are comfortable with. I recently read an article on Serious Eats called something like “What does sushi grade even mean?” that went into really good depth about different parasites, their associated risks, and how to mitigate them. It seem really well researched, so I’d recommend starting there for more info

[@dianehall5345]

John, thanks for directing me to this episode. Is Ling a bottom dweller? I see it is compared to Cod. Not as flaky as Cod, but nice white flesh. I'm assuming the taste is similar?? Great chef at work in that lovely kitchen! I also bought a set of those frying pans and like them. Light weight and non stick. My cast iron fry pans get heavier with each passing year! Keep the recipes coming! ~ Diane

[@TheFishLocker]

Ling as the same family as cod so the taste is very similar. The flesh is just meatier, rather than flaky. 😊👍🏻

[@dianehall5345]

Thanks John. I do enjoy Cod. Sent you and your family photos of our farm, but I think it may have gone over to your clothing line site. Hopefully they can forward it to you.

[@davidbutler1030]

John I wish you would get lost with these cooking videos, Im now rooting through the freezer for a bit of ling to have a go, well done, great watch

[@Nick_Jarrett]

"this is where you get most of the worms in the meat" You make ling sound so appetising John 😅 I'll stick to "turf" curries

[@TheFishLocker]

All wild fish and game has parasites. In fact many farmed ones do to. You have likely eaten them without even knowing. Cooking something properly kills everything anyway.

[@Nick_Jarrett]

The outcome looked really good though. I was eyeing up Jim's pan before he even mentioned it was a birthday present Its refreshing to see in the cooking videos how you use basically the same things that I do and have in the kitchen, it really brings up the level of familiarity. Can't say I'm a fan of the peri mahi sauce, I prefer the bhut jaloka one or a smokey chipotle which I then add a bit of ghost pepper to depending on the food since you don't want to overpower flavour with heat.

[@TheFishLocker]

@@Nick_Jarrett - We are simply sharing what we do in every day life. Simple and honest. The only difference is now we film some of it.

[@simeonantonov9467]

@@TheFishLocker that's the best part of the channel. While stuck in the city, just watching this is quite the escape of mind and also privides quite the good cooking ideas. :D

[@copsan]

And what makes you think Land based animals don't have worms.

[@gregthomas2904]

Looking better Jim'!!!!

[@JesseJames2507]

Ouch i see jim burned his fingers at 23:13. food looks lovely again

[@NiallMurphyphotography]

Thanks John