Haha FINALLY. Ive been waiting for someone to mention that for years :P Yeah there was none when i got there, weird restaurant, had to order some(they ONLY used white *shudder*)
@AmorAmbee oh it definatly does, plus you can use it for decoration - i didnt record it but a few weeks later i did the same thing, but left the skin slightly connected at the top of the fillet, and removed the fillet - basicly a fillet with the skin on, but able to be ''peeled'' back - so all the flavour but none of the hastle.
@AmorAmbee Just takes lots of practice lol, it was the last of a big batch i needed that night for service - try it out, its actually pretty hard to poke through their skin, so its "fairly" safe as long as you dont go trying to cut the fish a new mouth :P
The rip method does not work, the flesh of these fish stick like buggery to the skin, making your life a bit of hell. hence the reason we figured out the 'key hole skinning' as my apprentice is calling it now lol.
Its a lot easier than we originally thought, i posted on here to show another chef in melbourne because he wouldnt believe me lol. Ive yet to try it with other fish (i use barramuni primarily), but from the texture of the skin and how it connects to the fish, it should work iwth salmon etc. Took a few fish to get right btw, so be careful lol.
Also i was able to leave the skin laying over so when i served it i could leave the skin "on" without it being a pain to the customers.
@FlyinTwinky Yeah anything to impress the customers lol - oh btw, dont panic if the knife hits your hand. also use a very sharp filleting knife - full metal and high flex is better as you have to ''feel'' the flesh connecting through the blade.
I was rushing when i recorded this, was low on battery on the camera haha. So if anyone wants to point out i missed a little of the skin on the bottom left of the fish and didnt start low enough on the tail - i had a good reason(and that was the last of 20kg of baby barramundi too lol).
you do know barra must be 58 cm to be taken legally and that is not 58cm i live in gladstone qld australia and i fish at lake awoonga so i do know what legal sizes are just check lake awoonga i am sure u have heard of it if u fish for barra
fish skin are tasty...
TimeManInJail 2 days ago
I LOVE fish skin. It's got all the omega-3 fats and other goodies.
anythingnew 1 year ago
@anythingnew
I do too but the number of customers who want their fish without skin, meh and their paying lol.
Decoy830 1 year ago
wrong chopping board , you're fired ;]
kukial 1 year ago
@kukial
Haha FINALLY. Ive been waiting for someone to mention that for years :P Yeah there was none when i got there, weird restaurant, had to order some(they ONLY used white *shudder*)
Decoy830 1 year ago
@AmorAmbee oh it definatly does, plus you can use it for decoration - i didnt record it but a few weeks later i did the same thing, but left the skin slightly connected at the top of the fillet, and removed the fillet - basicly a fillet with the skin on, but able to be ''peeled'' back - so all the flavour but none of the hastle.
Decoy830 1 year ago
@AmorAmbee Just takes lots of practice lol, it was the last of a big batch i needed that night for service - try it out, its actually pretty hard to poke through their skin, so its "fairly" safe as long as you dont go trying to cut the fish a new mouth :P
Decoy830 1 year ago
I know an easier way to skin a fish, don't know if it will work on these fish.
FlyinTwinky 4 years ago
The rip method does not work, the flesh of these fish stick like buggery to the skin, making your life a bit of hell. hence the reason we figured out the 'key hole skinning' as my apprentice is calling it now lol.
Decoy830 4 years ago
Thought there might be a reason you were doin it that way. Pretty cool though.
FlyinTwinky 4 years ago
Its a lot easier than we originally thought, i posted on here to show another chef in melbourne because he wouldnt believe me lol. Ive yet to try it with other fish (i use barramuni primarily), but from the texture of the skin and how it connects to the fish, it should work iwth salmon etc. Took a few fish to get right btw, so be careful lol.
Also i was able to leave the skin laying over so when i served it i could leave the skin "on" without it being a pain to the customers.
Decoy830 4 years ago
@FlyinTwinky Yeah anything to impress the customers lol - oh btw, dont panic if the knife hits your hand. also use a very sharp filleting knife - full metal and high flex is better as you have to ''feel'' the flesh connecting through the blade.
Decoy830 1 year ago
I was rushing when i recorded this, was low on battery on the camera haha. So if anyone wants to point out i missed a little of the skin on the bottom left of the fish and didnt start low enough on the tail - i had a good reason(and that was the last of 20kg of baby barramundi too lol).
Decoy830 4 years ago
you do know barra must be 58 cm to be taken legally and that is not 58cm i live in gladstone qld australia and i fish at lake awoonga so i do know what legal sizes are just check lake awoonga i am sure u have heard of it if u fish for barra
fusion117 4 years ago
Its a farmed barramundi from overseas, its the only legal way to get baby barramundi. I dont fish, im a chef(hence the commercial kitchen)
Decoy830 4 years ago
Also it would take a while to catch 20kg of barramundi @ 300g each. - In the main description
Decoy830 4 years ago