MeatEater's How To Fillet A Lingcod With Steven Rinella and Andrew Radzialowski

Steven Rinella and Andrew Radzialowski break down how to fillet one of the tastiest fish around - the lingcod.
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[@jimforgrave6365]

Love the way Steve always looks like he just got off the couch during a commercial to shoot these real quick....haha

[@mikecase9365]

It's funny because what he does and shows is what I was taught. Fishing and hunting was taught to me is 50% getting and 50% what to do with it. I love that his shows shows both. Most every show only shows the getting part cause they think that is the exciting part. And I'm here to say when you have properly prepared game or fish I'm just as excited to eat as I'm excited to get. Steve if you read this I would to be on an episode. Just saying lol

[@shellyphillips7437]

Love your Ethics in my opinion your the only hunting show worth the time inside PortRenfrew, Vancouver Island, BC

[@craigarnold323]

Hey Steven, when you are vacuum sealing any meat always put the meat in the bag unsealed. Then place in freezer for at least 1 hour then vacuum seal. This way the vacuum process doesn't suck moisture and flavor out of the meat, trust me it works and is recommended by manufacturers of vacuum sealers.

[@dylanw8823]

Thats actually a pretty good tip

[@mxamiss5]

Im on San Juan Island and just saw these diving. Very cool.

[@brianaustin2135]

Beautiful filets nice job...a few things I do different but excellent tutorial

[@Northwestfishingfanatics]

Nice and clean. The right way to do it. If you ever want to do some Albacore Tuna fishing let me know. I've seen all your shows and know you would have a blast. Wide open bites net 30-40 fish in no time at all. Pure pandemonium.

[@fremplefishy2028]

How do you take out the rib bones?

[@b.b.5048]

Question for everyone watching this: do you notice the fish stink a lot more when you freeze it with the skin on? I seem to notice that. I especially notice it when I fry the fish on a pan. No matter how high the fan is or how many windows I open it stinks up the house for a day or two, and yes I clean everything up and throw paper towels etcetera in the garbage OUTSIDE.

[@outdoorfreedom9778]

This was A while ago but nothing has changed much. For 2019 the limit on Ling Cod is only one a day. Not thrilled with that but the Rock Cod are still 10 per day.

[@napoleonwilkie4985]

Stewardship, is hard on us all!

[@ThaxChef]

I Really enjoy your videos and shows! plus a big fan of you with Joe Rogan. One question, what vacuum sealer are you using? Looks really fast!

[@MrStickyIggy]

i have one theyre great: www.westonsupply.com/Weston-Vacuum-Sealer-PRO-2300-Stainless-Steel-p/65-0201.htm freeze your meat partially before you vaccuum and you wont get juice in the tray!

[@georgehatfield9473]

Great video. What kind of knife was used to fillet the Ling Cod? Thanks in advance.

[@ErilAq]

one way to skin a fish also involves using your fingers instead of a knife once you get enough to hold onto. I find it to be a little more forgiving than a knife. basically same steps, cut until you hit skin, create a "handle" of skin you can grab, angle your hand, and run your hand along the fillet.

[@334outdoors8]

When are more episodes coming on the sportsmans channel or is my DVR screwing up again

[@samwagner31]

334 Outdoors they’re exclusively on Netflix now

[@Mr4thahaters]

he only said it once but the key is a LONG, SHARP AF knife. Filleting fish in the field with my pocket knife is always a little sloppy.

[@justinkleinsteuber6269]

K I'm gonna be the guy.... so you just leave the rib bones in the fillet with this fish? I usually do pickerel and perch and run my fillet knife down the ribs till I hit the belly same cut to the finish. Is this just pull the bones out of when eating or what's going on?

[@dylanw8823]

You also risk the bones puncturing the vacuum bag and wrecking the seal

[@kpnitrl38]

Is this technique the same today for bleeding and fitting the fish?

[@Cozman430]

Nice video guys!!

[@bssaassin1900]

Some lingcod have a bluish green color in the meat. Either way very delicious fish.

[@IvanIvanov-vy7pt]

Where I live these fish tend to have worms in the summer. Wonder if you have noticed any where you are at?

[@dtigert233]

That where the saying "green around the gills" comes from?

[@shustyrackleford_710]

No.... It comes from your face looking green, right around the place we'd have gills if we had them...

[@colindonlevy940]

I spearfish lingcod all the time in Northern California! What knife is that?

[@PanthraxIV]

A little late but for what it's worth, it looks similar to a Victorinox knife I cut meat with for a long time. www.webstaurantstore.com/victorinox-41534-14-cimeter-knife-with-fibrox-handle/35341534.html?Google&GoogleShopping&gclid=Cj0KCQjw3InYBRCLARIsAG6bfMSW37sCd28H3XtfKTfWLxM9qhZ0BtzK8FAQnMnR3ptScPMF3AS1FSIaAluaEALw_wcB Great quality knives.

[@bssaassin1900]

As a kid we would launch at Fort Bragg and catch lingcod and a variety of rockfish. Some had that beautiful blue meat. Miss those times.

[@outdoorfreedom9778]

Doesn't this leave the rib bones in the fillet?? When going out on the day boat and having the deckhand do the filleting the rib bones are always left in?

[@DIYTechnician]

Very cool and informative fillet job fellas! Not many things better than ling. I did a video on how to fillet sea bass which i also love. Ill post the link below.

[@DIYTechnician]

kzbin.info/www/bejne/n3mmoGB_bcZ_p80

[@Pumpkinhead848]

So to bleed the fish do you cut across the gills or do you remove them.

[@rlk5709]

What about the row of bones down the middle of the fillet?

[@Gehqster]

The adventures of Dana white and Troy Aikman

[@monarch8086]

Beautiful

[@gomandrews]

Where'd the rib bones go?

[@ARcinder]

Into a stock!

[@clevjam]

I was wondering the same thing. I didn't see them remove the rib bones they cut through.

[@otter6035]

Probably left them in on purpose it keeps better in the freezer if you don’t cut into the flesh until your ready to cook it.

[@charlie21gunner87]

I was thinking the same and read a few comments to see if anyone else noticed. They proly saved them for a later rack of ribs? I'm pretty sure a filet is meant to be boneless.

[@silverback7659]

No dislikes? Is this real life?

[@troysnyder6273]

I prefer to freeze my fish in water..old school poor man style.. vacuum bags break ther seal when digging through the freezer...

[@daleportorford]

You really should remove the pin bones before vacuum packing as they can sometimes poke holes in the bags. Plus, who wants bones in their meat?

[@fremplefishy2028]

Are the rib bones the same as the pin bones?

[@NWforager]

i love the blue meat

[@Mystrohan]

You ever seen a blue one?

[@SCREEVER333]

Northern Cali has some really blue dudes. Beautiful fish.

[@nopeno2350]

That's it

[@todamoon9187]

Is that legal size ?kind small

[@ronwood3324]

I like to remove all the bones, even the ribs.. I've had way too many bones penetrate

[@FuNeRoCk]

why not cook the whole fish theres so much nice meat on the head and you can use it to make a nice broth

[@mrfish49el]

So most chefs don't take fish without gills because they can't get a good read on the freshness. Everything else will be gutted out but gills left in.

[@powdernitz]

want to see deboning too.

[@Andy-ih1fh]

No need to gut the fish. I do this a bit different. But good video

[@dogguy8603]

Northern california native here, and yah, our saltwater fish are just ugly

[@dieseltanker4078]

Umm andrew is my uncle

[@mikesalmon9945]

No better eating in the world

[@drok7619]

That tile work is horrible

[@frank-efingerz127]

I caught one today that could have eatin that small one.

[@brunsta234]

that is one ugly fish . just saying .. probably tastey if Steve says so

[@humphrey4976]

dwd ded check out a monk fish, they are super tasty

[@foolslayer9416]

Ugly on the outside, but delicious on the inside...

[@johnathannelson6195]

Also known as "poor man's lobster". Take from that what you will.

[@napoleonwilkie4985]

Seems like it missing something that pulls the whole thing to home? I hate to be picky, but your shows tend to "bring it" when theres a cook and eat segment. Brings joy of living when you share a meal with all your friends...

[@mbaum63]

Enough with the cut aways use picture in picture..

[@xKTtheGreatx]

Wow Dana White lost weight since he started eating game

[@shawnhenderson1130]

That thing is tiny

[@stephenswistchew7720]

You should not have taken that wee fish away from its mother should have skinned the fillet in two if your going to cut it anyway google Stephen swistchew filleting and I will show you what I mean other than the pin bones. Not a bad video

[@TornadoZ576]

why isnt it blue?

[@Nicholas-pl2dv]

Mr. Chris P. Bacon there are different kinds of lingcod

[@Broxty]

This is a washington/British Columbian ling. We don't get as many blue ones up here, all about their diet.

[@napoleonwilkie4985]

Rumor is...its female if its blue??

[@hammer44head]

@@napoleonwilkie4985 - sex isnt in play, the females and males can have that aqua blue color same as Cabezon.

[@Mooseracks]

HONESTLY...there is a better way to fillet lingcod...AND A LOT LESS WASTE... I would love to show how...

[@jheric619]

Hi my name is steve from sham wow! 😂😂

[@justinrawley3313]

Burbot

[@freddie2378]

Anyone notice the lump on the lower left side of the skinny guys neck when he talks! That can’t be normal! I hope he’s got that checked

[@Hartwig870]

Much easier to leave the tail attached to the very end of the fillet. Seen people slice themselves open screwing around like at 4:29. The tail makes a natural handle. Never cut towards yourself, this guy is a clown.

[@zach4425]

Maybe cook some animal we have actually heard of 🤦🏻‍♂️ come on guys. Be smarter

[@freezer337]

This NOT how you fillet a lingcod 😂

[@pikeknifeandforge4632]

thats a pretty small lingcod

[@sim392]

I guess

[@sdf1990]

What about them rib bones. I cut them off too guys didn’t see ya do that part

[@peterk814]

Never cut toward yourself