Kollster13: not bad. see someone here talk about knifehandling and its safe to conclude
with the following: those guys have no clue about how to handle a knife.
mikecorbeil: @five0pd310 Fish skins can be very tender. I never skinned troutI caught,
fe, and don't think a person would need to skin a catfish, except for maybe
the largest ones, eels, even walleye or bass. The latter two can be
de-scaled and then baked, fe, and their skin will be easy to eat. It's the
scales that're bothersome, based on my experiences anyway. I always liked
roasted chickens skin, after good roasting. It isn't healthy for me in some
ways, but I like it. Fish is better.
Craig Arndt: Mmmmmmm. Love salmon, good work.
hunterjacob2: Thanks so much for the video helped a lot I had to do 3 salmon and it was
my first time. didn't do it exactly as perfect as you but it still came out
Rohdes0: i agree with you there id be surprised if that guy has any fingers left by
the time hes done his salmon I wouldn't recommend anyone follow this guy's
way as its way to dangerous and long-winded
mikecorbeil: @five0pd310 I also wonder if there'ld be any health benefit from eating the
skin along with the fish's flesh, when the fish has no scales or has
extremely tiny scales, or scales have been removed. That's only for fish
caught in NON-polluted or non-poisoned waters, since some otherwise great
waters have natural presence of mercury at dangerous levels for human
health. There's a small lake or sizable pond well within Algonquin Park in
Ontario, Ca, with high merc. content, naturally
five0pd310: @mikecorbeil Storing salmon without skin will make the meat more likely to
fall apart or be mushy. That's been my experience anyway.
mikecorbeil: Why did the guy not remove the skin ? It could be easily done with a good
michigankilla: Question. Why is the belly meat important? I was under the impression that
all of the pcb's and other chemicals the fish ingests throughout its life
are mostly stored in the belly fat. Just wondering why it is good.
mikecorbeil: @five0pd310 Fish is better, but we have to be very careful, with all of the
toxic pollution humans have caused.
John Park: I was wondering do you angle the knife slightly into the back bone as you
slide it through?
Kevin Kim: @GamerProductz never had smoked salmon?
viggy123: and theres no small bones you have to pick out?
mikecorbeil: @five0pd310 You're right for storage. When that's the intention, then the
skin should definitely be kept in place. But I wonder if we need to remove
the skin before cooking or eating salmon. I sometimes fished for brook
trout and, later, also brown trout in some brooks in southeastern Quebec,
and the waters were clean, healthy. I never removed the skin, which was
always very tender. The scales are too tiny to be noticed when chewing. But
maybe larger specimen have tough skin tho.
five0pd310: @mikecorbeil I like the way some fish skins add an extra crispness to the
plate, but as you mentioned, some fishes skins would be too tough for that.
It's just a matter of personal taste, I guess.
five0pd310: @mikecorbeil I like the skin on with most freshwater, scaled fish. It adds
crispiness and flavor. Of course some fish skins are way to tough.
John L. Beath: @michigankilla The belly meat has more fat and oil making it good for
GamerProductz: @jbeath WTf o.o" you mean like 'SMoking Smoking' or Smoking?
Chris Sharples: I am very surprised how long it took him to fillet that Salmon. He did it
the hard way. There is no need to remove the fins at all as they will come
off once the fillets have been trimmed, which took him ages by the way. If
he kept the chopping board dry, wiped it down etc it would of been so much
easier to fillet that fish. It was all over the place and very dangerous to
do it that way.
Armend T: @jpark907 you angle your blade down to the bones. This is one of the best
videos on how to tak the rib bones out without loosing some of that meat.
GamerProductz: @AimForTheTeeth Nope o.o
Filleting salmon instructions and salmon fillet lessons4.6
out of 5