Those that shun this great fish are probably living off memories when our grandparents would catch literal piles of them and have them laying in the sun on the sand until end of day. Little wonder they have a bad rap Killed and bled then chilled, 'Aussie Salmon' when fresh is a fine eating fish.

@thefishosgrill

2 ай бұрын

Yep agreed… 👍

Ate my first Australian Salmon I caught on Lord howe Island. Bled it standing it head first in a hole in the sand, cleaned it out thoroughly in saltwater, and cooked in foil in the oven with some lemon. Told other anglers since how amazing it was, (and quite a surprise given what I'd been told for years!) and they thought I was nuts. I was eating it within about two hours of catching it. The fish was so sweet and delicate. I'll never knock back som salmon on the plate ever again, and will take the laughs from those who think otherwise anytime.

Interesting definitely keen to try this, FYI aussie salmon isn't a trash fish it tastes great, it doesn't freeze well but when bled and eaten fresh or even smoked it tastes great in my opinion

@thefishosgrill

2 ай бұрын

I keep hearing to smoke them, might have to go target them and try!

@DeliriumElectric

Ай бұрын

Yes, smoked is awesome.

Fresh Australian salmon is one of the best fishing baits

There is a method to great tasting Aussie Salmon and its all in the prep. As soon as they are caught they need to be put to sleep and immediately bled using the japanese method. Slit the gills and put a slit just above the tail. If you are freezing you need to vacuum seal them. Using this method they always taste great. Always ensure removing the blood line when filleting, this will be minimal when bled correctly.

Gidday guys. I am a kiwi and it is tradition to basically only smoke our Kahawai (Aussie Salmon) around here. After watching your video ... Yahoo man ... I am in. Thanks for your guidance, I am off down the beach tomorrow to catch myself one and cook it up. Cool Bananas

Great video guys. I love the dedication that you kept fishing after it got dark. A very long time ago an old relative told me the done thing was to "bleed" Australian salmon straight after catch to help improve the taste.

Looks the goods 👍🏻 nice to see Australian salmon being used

@thefishosgrill

Жыл бұрын

Thank you!! Love Australian Salmon 👀

What a fantastic recipe! Thanks for sharing

@thefishosgrill

Жыл бұрын

Thank you!! Glad you enjoyed!

I don't understand why people don't like salmon. But It's OK that just means more for me

@thefishosgrill

2 ай бұрын

There so easy to catch as well… might try a few new recipes with them and see

Nice work guys, just stumbled upon your video here and subscribed. Im originally from Aussie and now living in NZ and like one of the other comments here they are called Kahawai here in NZ and unfortunately a lot of people unvalue them as a viable food source preferring to use as bait only. My boys love Kahawai fish burgers and also cubed up on skewers with pineapple, onion, capsicum and mushroom cooked on the BBQ or the real treat is sashimi. It has soo many good uses as long s its dispatched quickly and properly and eaten fresh. Its great to see this type of content on KZread providing real advice and options. Keep up the good work.

@thefishosgrill

Жыл бұрын

That’s amazing thank you for the support and feedback 🙏🏼 so I watched Taku on outdoor chef life sashimi the kahawai and that’s next on the plans for me personally to try. I’m also seeing a lot of people smoke it, and bbq skewers sounds good too!! In NZ do you guys get tailor? I heard you don’t get them down your way?

Well im definitely subscribed 😂 What an amazing chef 🤤 brilliant recipe and use of Australian salmon. Personally, I cube the salmon fillet and marinate it over night in teriyaki sauce and, then put them on skewers with sliced vegetables and bbq them and always finish with a little lemon but im gonna try her recipe next time 👍 looks to good to pass up. Thanks guys keep up the good work.

@thefishosgrill

Жыл бұрын

Thank you for the comment! Appreciate you 🙏🏼 I’ve always loved a teriyaki marinade on aussie salmon as well!! I have a recipe up my sleeve that I want to test and try also… Hoda’s recipe was bomb 💣 definitely give it a go!

If you bleed the Sambo, ice it down, look after it and eat it the same day they are good. Perfect for fish cakes. I'm going to do your recipe as well - looks great! Thanks for the video.

@thefishosgrill

Жыл бұрын

Awesome!!! Fish cakes are yum with Sambo can confirm. Hope you enjoy!!

Yummm! looks amazing Well done Hoda 👍

@thefishosgrill

Жыл бұрын

Thank you so much!!

Awesome, Kahawai is probably my favourite fish as it smokes so well. I would love the crispy skin receipe and will try it on other fish like snapper and see how it goes.

Wow that was different! Sure looks tastier than fishcakes ! I can honestly say i have never seen the skin cooked like that before! Awesome video- thanks!

@thefishosgrill

Жыл бұрын

You should give it a go Ian, Hoda always cooks her crispy fish skin this way… the key is to make sure all the flesh and fat has been scraped off so your left with only the skin, then pat dry it. Put oil, salt and pepper for basic seasoning then it goes in between two pieces of baking paper, then in between two baking trays. 180 degrees for 10-15 minutes or until golden.

Top work.

@thefishosgrill

2 ай бұрын

Thank you! Cheers!

Just came across this,and what you did with that salmon and crispy skin looked amazing, you now have a new subscriber. Cheers

@thefishosgrill

Жыл бұрын

Thank you!!! appreciate the support!! Hopefully we will have some new exciting recipes to come!

That looks very tasty. Thank you for sharing.

@thefishosgrill

Жыл бұрын

You’re welcome! And thank you!

Keen to give this a go. I catch a fair bit of Aussie Salmon and have been making fish cakes after a few years of trying to cook it whole on the charcoal with mixed results. Would love the Hummus + Tabouli recipes if possible Cheers

Iki Jime and bleeding is by far the best and most important thing you can do for your fish quality.

@stoniofishing

Күн бұрын

Nice kebab! Wow

Cheers, will definately try this....

@thefishosgrill

Жыл бұрын

Hope you like!!

great show guys

Amazing, catch and cook👍👍👍👍

That look delicious! Im going to try it too.Thanks

@thefishosgrill

Жыл бұрын

Thanks! hope you enjoy!

Awesome, I'm going to try with mullet. Cause that's what I've got. Cheers and thanks.

@thefishosgrill

Жыл бұрын

100% always use what you have! It will turn out beautiful with mullet!

Yooo like your videos my bro! Keep it up 👍

@thefishosgrill

Жыл бұрын

Thanks my guy!!! Appreciate it 🙏🏼

Wow just finished watching the crispy skin looks killer will definitely try that as well

@thefishosgrill

Жыл бұрын

Definitely worth a try!! Thanks for the comment!

Really loved watching this. 100% agree that Australian Salmon is great when you cook it to what it is suited for. The best fishcakes I have ever made were with Australian Salmon. Loved the way you utilised the fish skin too and will definitely be giving this all a try next time I get some Salmon It would be awesome if you could share your tabbouleh and hummus recipes.

@thefishosgrill

Жыл бұрын

Thanks for watching Simmo and great feedback thank you!!! Glad you loved it! We contemplated putting the recipe but wanted to show how easy it was even if you bought the hommus and tabbouleh… I’ll upload the recipe soon 👀

wow this channel is brilliant

@thefishosgrill

Жыл бұрын

Thanks for watching 🙏🏼 appreciate you!

This is a great presentation of how to prepare Australian salmon. I think the reason that a lot of people don't like the fish is because they don't cut the bloodline out of it, or at least they don't do it as well as you did. Good job!

Well done and I have tasted that salmon wrap and it was delish.

@thefishosgrill

Жыл бұрын

Glad you enjoyed!!

The second you catch a Salmon CUT the thin bit under the gills that connects the body to the head quickly bend the head back it will pop and spurt blood out 1-2 m then put it strait on ice this will pull the remaining blood to the skin from the flesh ! Fillet Bone if you wish and remove skin . This is the best way i have found Been doing this for 50 yrs .WORKS WELL !!!

@thefishosgrill

Жыл бұрын

Thanks for the info! never tried this method but will definitely give it a go!!

Nice production and different recipes! Keep them coming.

@thefishosgrill

Жыл бұрын

Thank you so much!!! Will have some new episodes soon 🙏

@zworm2

Жыл бұрын

@@thefishosgrill keep an eye out for them. You pair have an interesting take and blend.

Looks lush!

@thefishosgrill

Жыл бұрын

Cheers!! Appreciate it!

Looks very nice , well done to you both

@thefishosgrill

2 ай бұрын

Thank you appreciate your comment!

Any fish caught and eaten same day is awesome, lots don’t freeze well, salmon, mullet, snook etc

@thefishosgrill

2 ай бұрын

Agreed, although I wonder… not that we have access to one but snap freezing fish shouldn’t lose too much quality

And the ATLANTIC SALMON is one of the very best eating fish who live their lives in the North Atlantic. In the summer they return to the waters where they were born; spawn and return to the cold waters of the Northern Atlantic.

@thefishosgrill

Жыл бұрын

100% Agree, love Atlantic Salmon!

Looks great the recipe for the skin would be nice thanks, the koftas look good

Looks,good, well d9ne!

@thefishosgrill

Жыл бұрын

Thank you!! Glad you enjoyed!

This looks sensational and great catch! The only thing I'd change is cooking on charcoals. Personally think ALL Kafta should be cooked over coals. Sahtain.

@thefishosgrill

Жыл бұрын

Couldn’t agree with you more! The Smokiness from the charcoal is delicious!!! Thanks for watching and commenting really appreciate it!

Looks yummy

@thefishosgrill

Жыл бұрын

Cheers appreciate it!! Should give it a try 😉

Going to give this a crack with my salmon. Normally fry it Indian spices

@thefishosgrill

Жыл бұрын

Oh really? What sort of spices do you use? Sounds delish!

@WhoDeenee

Жыл бұрын

@TheFishosGrill it's a south Indian flavour . Turmeric, chilli powder ,salt pepper , asafoetida, ginger garlic paste , garam, and a but of vinegar or lime juice. Very delicious .

@WhoDeenee

Жыл бұрын

@TheFishosGrill I used your method and made a some fish kebabs. Bloody amazing !!!

@thefishosgrill

Жыл бұрын

@@WhoDeeneeyum will try!! And glad you enjoyed!!

That looks cracker , I’ll be keeping my next salmon

@thefishosgrill

Жыл бұрын

100% let us know how you go!! If you need any help hit us up on Insta if need be!

Ty for sharing this video could I get the recipe please ty 😊

Great video

@thefishosgrill

Жыл бұрын

Thank you! Appreciate the comment :)

@tezzaskayakfishing

Жыл бұрын

@@thefishosgrill I’d just like to ask one question, when you cooked the crispy skin you said you cooked it between 2 baking sheets but didn’t give anymore details. Can you explain more about the method? Secondly, you have great editing and graphics in your videos and you both work well together on camera. I know your channel is quite new but you should have 100 times the subs you do. I’m sure you’ll take off. I’ve subbed now so that when you’re famous I can say I was here in the early days🤙. It’s hard starting a new channel aye. Good luck in the future.

@thefishosgrill

Жыл бұрын

@@tezzaskayakfishing no problem. So this method will work on any fish skin. First thing you need to do is pat dry the skin with a paper towel. Grab 1 baking tray and line it with baking paper, place the skin on the baking paper, rub some olive oil and seasoning to cover it lightly. Grab another sheet of baking paper and place on top and then use another baking tray to put on top, you’re pretty much sandwiching the skin inside. Put in oven at 180 for about 10 to 15 minutes then remove from oven. Wait until it has cooled down so the skin crisps up then remove it from the trays/baking paper. You will know when it’s cooled down by touch so once it’s cool enough to touch with your hands your good to go. I’ll get Hoda to make a video on this one on the next episode.

@tezzaskayakfishing

Жыл бұрын

@@thefishosgrill great stuff. Thanks guys 👌. I’ll be trying it

I like you guys

@thefishosgrill

Жыл бұрын

Thank you!! What an awesome comment really appreciate that!

whats the recipe for the hummus? or is it store bought?

I cook my salmon using David Sheldon's recipe for fish parties.

@thefishosgrill

Жыл бұрын

Nice I’ll check that out!!

YUMM 😋😋

@thefishosgrill

Жыл бұрын

Thank you for being one of our biggest fans and inspiration :)

You just missed a drizzle of lemon. I might make this but do them like little patties instead of skewering.

I think its hard to beat smoked fresh!

@thefishosgrill

Жыл бұрын

I have access to a smoker so next time will try!! Any specific wood flavours best?

@djmorry8748

Жыл бұрын

@@thefishosgrill Manakau sawdust ,- chips or some other hardwood! Put brown sugar and sea salt onto the fish after you clean and split , about a couple of handfuls of both! Dont worry the salt and sugar doesn't over power the fish! Cook the fish in the hot smoker until you can pull the backbone out with no trouble! Do this with Grey Mullet as well as any oily fish such Trout and fresh water Salmon! Easy and the biggest trouble is getting some to eat before the rest have eaten it! Lol Cheers from NZ

@thefishosgrill

Жыл бұрын

@@djmorry8748 that’s awesome thanks for the tips.. I can use a Bradley pellet smoker and have quite a few different flavoured chips so will have to play around and try your method with the cook!

Love catching and eating salmon, it helps the taste by removing all the blood flesh

@thefishosgrill

Жыл бұрын

100% agree!!! Great tasting fish with a little effort!

Everything is good fresh. Gotta be same day cook up

@thefishosgrill

Жыл бұрын

Agreed! and handled correctly!

@dragginmedown

Жыл бұрын

@@thefishosgrill snook too. Which people turn their nose up to

@thefishosgrill

Жыл бұрын

@@dragginmedown To be honest I always livebait it... Ill get Hoda to try cook one since winter is approaching haha

@dragginmedown

Жыл бұрын

@@thefishosgrill sweet

Something good

At one point you said you were doing a WOG thing. Racist. But I love it. Teaching us skippys how to cook! Thank you. D

We call it kahawai in nz to get the best out of this fish u need to bleed it its a personal favorite for me

@thefishosgrill

Жыл бұрын

Do you watch Outdoor Chef Life? Taku just did a series in NZ and one episode he specifically targeted Kahawai, he turned it into sashimi 🤤🤤

@hypenation84

Жыл бұрын

@@thefishosgrill actually I watched that episode thumbs up 👍 he tried his hardest to catch a kingi while he was here

@thefishosgrill

Жыл бұрын

@@hypenation84 we want to come to NZ and lock onto those kings… there frieken horses

How would you even know if your eating fish? It’s hidden by all the other ingredients.

@thefishosgrill

Жыл бұрын

I like to call it “enhancing” the flavour of the salmon lol but yes you’re right… just another way of being creative with fish

i roll a fillet in flour then beaten eggs and penko crumbs. Shallow fry in butter add pepper and salt and lemon juice.. maybe tartar ..fukin delish. not every fish is gonna be a king george!

@thefishosgrill

2 ай бұрын

Yeah that sounds awesome… it’s the little differences, the fact you fried in butter just takes it to a new level! Butter makes everything taste good haha

@catchingfafishing

2 ай бұрын

@@thefishosgrill fresh Salmon caught on the day. Bled and put on ice. And real butter not margarine. Should of mentioned that but most folks use margarine. Gross lol

@thefishosgrill

2 ай бұрын

@@catchingfafishing it’s a little more expensive but if you ever get the chance, try cultured butter… it’s a game changer for everything

@catchingfafishing

2 ай бұрын

@@thefishosgrill ok thanks I'll look into it

Who cares what is added, it should taste good but more importantly the proteins are onboard

@thefishosgrill

Жыл бұрын

Flavour is everything!! 😃

Aus salmon is a very nice fish anyone that doesn't like it cant cook to save their own arse lol

@thefishosgrill

2 ай бұрын

I think you can make anything taste good if prepared and cooked right.. what’s your fav way to cook Aussie salmon?

@krispycool1

2 ай бұрын

@@thefishosgrillin foil under hot coals with butter lemon lime and herbs

Sister invite me for a session someday, I will come from India to join you with my wife😇

SHHHH!!! If people realise Australian salmon is good eating the wanker long line and netting pros will overfish this species too. But thanks for the cooking ideas :)

@soobz

Жыл бұрын

PS would like to see the crispy skin and tabbouleh recipes

@thefishosgrill

Жыл бұрын

@@soobz 😂😂 you’re welcome for the ideas… and next episode will be a guide to cooking crispy skin 100%

It has a fishy taste funny that. Never had a fish with chicken taste

Awesome fish...we call that a Kahawai here in NZ. I actually prefer it. Great as sashimi, ceviche and plain fried fresh in butter 👌🤙👍

@jakemanmoanaroa8345

Жыл бұрын

Blood meat and all 😋

@jakemanmoanaroa8345

Жыл бұрын

I love the way you cooked yours 😊

@thefishosgrill

Жыл бұрын

We HAVE to come to NZ, I want to tackle one of those stonker kingies!!! And agree with what you said! I cant wait to try it as Sashimi!