How to fillet a skipjack TUNA | Bart van Olphen
Тәжірибелік нұсқаулар және стиль
Dear fishy friends! Today I’ve got a very practical video for you guys. Requested many times over the years: how to fillet a skipjack tuna. And who better to show you how to perfectly fillet a fish than my friend Hoessein himself?! Hoessein is part of the fishing community of Mandhoo, Maldives, with whom I work closely together. Every tuna they catch, they catch with pole & line. One by one, fish by fish. Very sustainable and without almost any by-catch. Here in Mandhoo they do not only eat the filet, but they use almost the whole fish. Something we should more do all over the globe. Proud to present to you: Hoessein filleting a skipjack tuna, live from a tropical beach in the Maldives! Watch & learn.
If you want to see a recipe with skipjack tuna please see: www.fish-tales.com/recipe/sea...
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See you next Fishy Friday!
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Пікірлер: 38
Skipjack is one of my favorite fish. So good
That was really cool! Nice technique. 👍🏻
Far out that was quick and clean
Beautiful location!!
Nice video guys..
I'd appreciate to see more filleting in your videos. Other than that, keep up the good work. Goed bezig!
I would appreciate much more commentary along with the great visuals...like to cut points, or where and in which direction the midline bones lie. In NZ most locals would only use this beautiful fish as bait!!
A quick Tip, use the belly flat as bait or discard it, Skipjack tuna that have been living inshore often feed on Zooplankton and as a result get a type of Kudoa parasite in the meat surrounding the stomach, they look like small white growths, nothing to worry about as they are easily seen and discarded and usually only in the belly portion of the fillets, but still something to be aware of 👍🏽.
This is the first time I’ve seen someone hold the fish vertically when filleting. In a sense it does work because you’re taking advantage of gravity to help you fillet. Anything to reduce the amount of sawing back and forth helps, right?
It looks more like meat, and so tasty! I wish we had tuna in Swedish waters...
Hi Bart, I'd really like to see a recipe with fish leftovers (such as the bones), my local fishmonger has a lot of 'm, but I'm not sure what to do with fatty fish bones, since they're supposedly less suited for making stock
@joegt123
4 жыл бұрын
Why would they be less suited? Fat in stock is flavor and healthy omega 3 fodder.
@lehui8266
4 жыл бұрын
@@joegt123 Oh it was said in one Barts cooking books. I wasn't really sure why though. Edit: the book was called "de visbijbel" or in English "the fish bible"
@Alexander711
3 жыл бұрын
Maak bouillabaisse van de restjes!
@lehui8266
3 жыл бұрын
@@Alexander711 Hmm goed idee, moet ik eens proberen
Show us how you cook it all.
3:14 used him as a human napkin
@xangurung
3 жыл бұрын
oh god. How do u guys notice all this stuff. lol
how does he keep so clean? long sleeves...
@EzekielDeLaCroix
4 жыл бұрын
Mark of a chef; messy apron, clean sleeves.
@gretashapiro4118
4 жыл бұрын
More takes and editing
watch me do this infront of my sous chef wish me luck lads!
That was some work to get that fileted
Thought it was half of blue fin, but it's not even 1/10th
Is this guy Sri-Lankan?
@aquaplantsmv
2 жыл бұрын
Maldivian
@davehenderson3739
2 жыл бұрын
@@aquaplantsmv Close enough.
Why does he remove the skin?
@cheryl63...
4 жыл бұрын
because he hates it! :D or crips it up later. for snackums
@natbarron
4 жыл бұрын
Is tuna skin quite tough?
@EzekielDeLaCroix
4 жыл бұрын
@@natbarron As a Filipino we have recipes for it. Turning it into a crackling of sort. We also cook it for awhile in a soup so that the skin becomes softer.
@cheryl63...
4 жыл бұрын
@@natbarron okay maybe not..:) makes sandals out of it.. stinky feet for sure... i have fished deep sea tuna. the skin is tough!
@natbarron
4 жыл бұрын
Ezekiel De La Croix sounds delicious- the spine bones and head could also be used in a fish stock
Butcher at work. Horrific knife techniques.
He’s not good 😒