Upgrading squid for a Lingcod and creating a No fish waste recipe using skin and collar.
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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..
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.
not the point of the video, but Jocelyn looks so beautiful in this!! so in love with that top!!
Porposises mean dont worry about sharks but they also mean dont expext to catch any fish while they are close. They are much bettrr fishermen than us.
3:47 "…halibut candy." Taku san candy as well. I've seen the evidence.
a wonderful couple that i love to watch you both rock ….fish!
Do you need to scale the skin before making the chicharrones?
That's a good omen having the Porpoises with you…
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.
Whoooooaaaa she looks so hot in that!
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!
Hey Taku, what style of Maui jims are you wearing? My boyfriend loves them, I want to get him them for his birthday.
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
the fish skin is like a Chinese food called " xiapian"
what were they drinking???
Could you use an air fryer for the fish skin chicharones?
Im mexican and I approve this chicharrones de pescado …. they looks deliciosos 😋
I believe that was a Taku watching cruise! LOL
Nice video as always Taku! Did you descale the skin of the ling before you prepped it for being fried?
The halibut are 200/ yards out 40ft depth of of water from shore at this time of year .
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!! <3
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..
rad ..another great feast ty
Wonderful video thanks for sharing👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
If I tried this with other fish do you have to descale it first?
bitchin' episode.
Ohhhh. Fish skin chips!!! Nice. 😊
Hi Taku. 😊
@23:10 for Taku double dickin the rockfish!
Great content lately Sir!
When are you going to release the Video of, The Iguana Ramen, catch & cook, from Florida.. ?? 👍🏻👍🏻
Print a lingcod
The skin thing was really good looking. Can you do this with any fish to include fresh water?
Yo Taku with the LaLa lol really Mex here now lol
When you use Japanese ingredients you should explain what they are. I'm sure most of us viewers are not Japanese and have no idea what it is lol. Just a thought.
~Sincerely,
A white guy. 😅
Great content