Zero Waste Fish Recipes | Using Fish Skin& Collar

Upgrading squid for a Lingcod and creating a No fish waste recipe using skin and collar.
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[@bentoutofshape6319]

Yum! We are all looking forward to seeing more "invasive spieces catch and cook videos". Keep living the dream!

[@21Nekoda]

I hear Florida has a Python issue lol

[@bballera17]

I actually did this with Salmon skin a couple weeks ago but I baked the skin for like 1.5 hrs at like 220F and let the skin cool down with the oven then fried it the next day. Definitely doing it again!

[@BeyondTheMind007]

seems like a tedious arduous process

[@ghislainedidntkillherself]

@@BeyondTheMind007 you probably don’t cook

[@superwildside4585]

"Actually" did it? Does one usually mime it?

[@jimeneazy5999]

Seeing so many countries around the world make use of every part of the animal is inspiring. I wish the west had a more open mind and found things like organ meat and offcuts more palatable

[@drjekelmrhyde]

Minorities are likely to eat most of a animal. It's nothing wrong with it if you know how to cook it. I eat hoghead cheese, chicken necks and gizzard, and sometimes chicken feet.

[@davemei83]

We immigrants are trying to change that.

[@rahmadanyakbar8895]

@@drjekelmrhyde As a Indonesian, i feel the same. We eat all kind of animal part, even in cow and sheep. You easily found soup with beef lung, beef stomach and another part of animal. This is pretty normal in here, and im so glad they're not wasting anything.

[@jules_laurent]

I'm from Portugal, a Western country, and we also eat every edible part of the animal, from fish to chickens, pork, and even goat. It's pretty sad to see half the world is starving while the other half constantly wastes food.

[@user-sp9ue1ws7c]

@@jules_laurent i think by western he meant the united states/canada

[@Tofu_Corgi]

Does anybody here play Stardew Valley? This video reminds me of when I'm fishing in the game and I think I'm about to catch a rare fish and then it ends up being a bunch of Lingcod. 😅

[@laskinov]

Wow! I'm impressed, I've subscribed to your channel through your trip to Niue. I'm an expat Niuean living in Brizzy Australia, and I'm trying to teach these Australians that the best part of any fish is everything but the fillet, feed that to your cat. I go out on charters quite often, and its such a waste, when the Skippers prepares the days catch and fillet the fish, and chuck the good stuff overboard. I take all my catch whole, and I take as much as I can take in my cooler with the fish frames....People need to realise that they are throwing away gold.

[@jon131]

that looks so good! i never thought about chicharones with fish skin before, that looks amazing.

[@anthonyrstrawbridge]

❤️

[@adriennefloreen]

I forgot to say this in my other comment. Try a mixture of tapioca and rice flour to coat the fish or skins. I do that because I am allergic to gluten and corn. It actually works really well and a lot of people have tried my breading and liked it as much as ones made with gluten. It works especially well on the fish skin, it increases how much they curl up and crunch.

[@eminelbustamante8238]

Knife is life! im just a simple person who loves to cook and really love japanese food.. It is always my dream of having a real japanese knife.. Big fan here from Philippines..

[@modest_mind2526]

Food looks great but Jocelyn lookin fine. She has great style.

[@davescheer5038]

In order to get that 40” halibut you might have to put in more time on the water , which means you’ll probably end up getting more cod as bi catch , which means you’ll probably end up frying it again ( Why ! ) because it taste’s so dam good ! Ya when we do a fish fry , which is pretty often I fillet them and fry the spine to and pick the meat off the wife likes the whole fish fried with the flesh sliced to make it really crispy , dipped in soy sauce with some slices of bird peppers ( spicy)🔥. Got three mangrove snapper , two sheepshead , one large Northern puffer, and a bunch of pinfish , yesterday , Saturday we head out to the skyway fishing pier for blue crab , and what ever is hitting the bait ! Just another day in paradise✌️

[@ninonell]

I always give the collar away, and I never thought about doing that with the skin. Best video by far good stuff Taku 🤙

[@greatnortherntroll6841]

I usually just fry the skin without the boiling/drying process. It's more like chips rather than chicharones, but much quicker, and just as delicious!

[@lifeofeels8271]

That looks amazing! Thanks for showing us a new way to utilize the lingcod skin and collars. I love the collars. Never thought of frying them! Definitely going to have to try to make the lingcod chicharones!

[@benderslife]

Loving the upgrade in content and music use 👊👊👊

[@edwinyoon]

“So far, we’ve only gotten two… which is only enough for bait… a couple of times..” I dunno why but it made me laugh 😂

[@eduardopalomo7587]

Im mexican and I approve this chicharrones de pescado .... they looks deliciosos 😋

[@kermithious]

lala de mexico putting in work!

[@oregonboy9]

Collars are seriously my favorite part of any fish. Definitely one of the most underrated parts on any fish.

[@LonC1966]

For ME it never gets old watching you fillet a fish.

[@tk9839]

That's a good omen having the Porpoises with you...

[@enjoycamping7507]

I started using the corn starch & flour mixture! Love the texture of it when food is fried! Interesting video! No waste! Love it! Thanks for sharing!

[@Anonymous...............]

a wonderful couple that i love to watch you both rock ....fish!

[@arieldanielle23]

"Ling wings" At first I rolled my eyes but then I laughed just because you seemed so pleased with the joke. 😂

[@victorlui5955]

Ohhhh. Fish skin chips!!! Nice. 😊

[@gom5799]

In Thailand they make crispy catfish skin with either salt or a Tom yum powder. So its citrusy and spicy. I like to put it on noodle soup

[@dwaynewladyka577]

Crispy fish skin is definitely a nice treat. This was awesome. Cheers, Taku and Jocelyn! ✌️

[@zeldanrj3]

That crunch had me salivating 😋😋😋🐟

[@IanAProPirate]

Love it Taku! Keep it up man!

[@timboslice6247]

This guys knife work is so dang impressive

[@caseyledford3662]

This reminded me so much of a die hard fishing video.

[@unitedscum]

Looks amazing!

[@skikid00]

I believe that was a Taku watching cruise! LOL

[@ericphan2488]

Great video man! Loving it

[@thelinecook]

Those fish skin chicharrones look amazing. We used to do that with Black Sea bass skin at a restaurant I used to work at. It’s such a great garnish and an awesome way to utilize the whole fish. everything about this video was amazing taku. You inspire us all to be better about food waste. Ling wings looked delicious!

[@stormydazeASMR]

SO EXCITED FOR #TAKUTUESDAY !!!! I love how you said "oh theres like 3 or 4" but as you were saying that, there was like 10 popping up behind you. lol

[@stephenyang7556]

You should also do that with salmon head! Always see you throw them out. Season and throw them on the grill, it's fire!

[@nicholasyebra1988]

I really aspire to be as good as you in the kitchen and on the fillet job

[@jtuck682]

I often ask for the ribs and collars when I have my fish fileted. Thank you for upping the ante with this video 🙂

[@jeffguthman]

Monterey bay! I use to work on one of those squid boats up there and saw you out there and yelled TAKU! You waved his and made my day!

[@OutdoorChefLife]

I remember that!

[@asayasartworks]

It’s like California style fish and chips!

[@viviannadz1877]

My favorite part of the fish head, collar, and the skin with cayenne even though my friends laugh at me lol

[@marymauntz5805]

These videos really pull me out of my mental chaos sometimes. 🙏🏼

[@BSGSV]

I already had dinner and you are making me hungry specifically for fried fish.

[@richardbidinger2577]

First time I've ever seen anyone make fish rinds. They look good though.

[@allan9692]

🔥🔥🔥 love crispy fish skin!! I love dipping it in clam chowder or congee! Its bomb!

[@dennistani1986]

Wow, those fish dishes look tasty!! I will say that I've always been leary of fish that have small bones thinking they could get stuck in my throat. But we love fish. Thanks for another nice video!

[@Sallycycles71]

Woohoo #65. Yes!!!! Dig your channel. Cheers from Kansas

[@gingerbeard65]

That looks so good, I look forward to every video you put out and you have inspired me to do more things outside. Keep up the great work!!!

[@1976DannyG]

Greetings from Thornton Colorado! The expression on Mr. Lings face while he watches you filet him is priceless! Actually it’s the same look my ex gave me lol. She said “ you go fishing one more time I’m going to leave you.” Geez I miss her……

[@rccourt4491]

look forward to Tuesday every week, keep up the good work!

[@Riftan]

I ate at a Michelin starred restaurant in the UK (Story) and they served fish skin crackers with dots of cheese and herbs. Pretty delicious, wish more places served it.

[@dynamicfreqz1112]

This looks amazing. I didn't realize that fish skin could do that.

[@brandonbild4904]

Mind blown....... on the chicarones and fried collars are an all time favorite for me. Great episode 👏

[@angielundboater]

thank you for doing this! I always hate seeing wasted parts, but now I know what to do with them! 💪🏻♥️

[@christinekwok6532]

Love jocelyns shirt! Wheres it from?

[@charlescoult]

Seriously one of your best yet.

[@thomcheney]

Hank Shaw is great! His cookbooks are awesome & his website is a great resource! You guys should collaborate!

[@dizzlefshizzle]

23:09 😆 🤣 😂 I had to rehear that 😆 🤣

[@zaidworldexplore]

Wonderful video thanks for sharing👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@brt124]

Ling Wings for the Wing! LOL!

[@danielbrant9897]

Remove the cheeks on big fish then boil the heads and bones till done. Cool down and remove the meat off the head and bones to make fish balls. Strain the fish broth that can be used as well. Wet smoke salmon renders fish for salmon patties as well this way.

[@alexmorton5618]

Your shows are soooo…. Good, love the way you rate the end product man, keep up the good work!

[@energymasterjo]

The crunch sound was perfect💜

[@lancefeightner3286]

Taku my main man! I watch ur stuff because I love 🍣 and my grandma was Japanese... You remind me of my heritage ohhh and I slay fish too. One day we have to meet up and fish!! Keep up the good work!!

[@pallasxo8222]

I cooked up a feed of my halibut Yesterday. I wish you 100% success in snagging a big halibut very soon. SO GOOD !! Go ti so , samadista. Love your videos, Chef Taku.

[@Gmark25]

0:46 the amount of times I've made a similar reaction while surfing and seeing one of these guys pop up next to me is insane

[@anthonyaustin8088]

We need to see an Outdoor Chef Life/Andy's Fishing Wild Cook crossover!

[@pakc6949]

Another great video! I had frog skin in Thailand and it was so good.

[@shotgunaaron]

You are turning in to quite the fisherman! Nice work 🤙

[@michaelchaney5909]

I am going to deep fry every skin I can get my hands on legally and ethically. This MUST be a new food trend. People are missing out on Chicharrón

[@anthonyrstrawbridge]

papas fritas

[@weedhopper]

thanks for another killer catch and cook taku,always love to see what your gonna whip up next.enjoy your colabs with the addicted crew too.keep on grinding it out brother.

[@jerrykinnin7941]

Looks great

[@ahancho]

Jocelyn's hair color is fire af sheesh

[@johnhuey9912]

Great content lately Sir!

[@CuongTran-oe6zw]

I'm glad you guys had avid cider! But hopefully you guys come up to Portland for some cider breweries!

[@darrynkushman1]

The halibut are 200/ yards out 40ft depth of of water from shore at this time of year .

[@mikeybreakz6292]

i'm going to try this with walleye and bass. thanks taku

[@globaltransporterindonesia1211]

Kerupuk kulit ikan?in my country we did this too, sometimes we use a skin of cow and they dried for a couple week and then ready for frying. Its call "kerupuk kulit" kerupuk mean crunchy and kulit from animal skin like chicken or cow, or fish..

[@Doofyy11]

Beautiful fillet skills!

[@gradybrowning3976]

That looks delicious, the wings are some of the best meat on the fish.

[@savvasefsef]

collars are delicious!! how much time you boil the skin??👍👍👍

[@wildherring3988]

Looks delicious

[@betzaidavazquez5579]

Yum !! Looked so delicious, wish I could have some. Great video 💕👍

[@ransomxvi]

It's like pork rinds, but fish. Fish rinds! maybe more like Craklin?

[@fishsalmon8747]

OMG!!! Gotta try…😀🤙🏽fish on…

[@israelrivas134]

Yo Taku with the LaLa lol really Mex here now lol

[@Tayuss79]

Looks delicious 🤤

[@Samoan_D]

rad ..another great feast ty

[@hunter8turkey1]

Wow, I am always going to keep the wings and skins on my fish. Yummy

[@nastynate838]

nice!! you should do a Summer catch and cook series

[@TacohMann]

Such an interesting preparation, I love it!

[@threengcircus]

Taku great video. Love seeing folks utilize all of their catch. Say, how do I get you some hot sauce to try?

[@sandrajones3921]

That's really cool cos when my husband and I catch trout he never eats the skin I'm going to try that with the trout

[@larryohara6513]

The skin thing was really good looking. Can you do this with any fish to include fresh water?

[@celticsercetandvegas]

would love a lion fish catch and cook. i apologize if you've already done one! I'm fairly new to your channel. been subbed for 2 months now! LOVE! !all your videos!!

[@jessicavilla6001]

not the point of the video, but Jocelyn looks so beautiful in this!! so in love with that top!!

[@imoverhere8327]

Fish skin is a perfect beer drinking snack. I leaned that in thailand. They apparently know how to eat and drink😂

[@pauldennis2766]

Great video- really enjoyed. Keep em coming 👍

[@chadbarkway3073]

Great episode. Plus Jocelyn should probably wear that shirt every episode.

[@mattbrown7483]

awesome, I'm going to try this with perch or walleye. What is the purpose of boiling the skin first?