You were great on Saturday Kitchen - hope we get to see more of you on the TV!
On the filleting front ... how about creating some online tutorial content to point any readers too? That way you can keep instructions to a minimum in the book, meaning more recipes PLUS you get to convert readers into online ‘followers’.
I agree...I’ve always found instructions on filleting/boning meat n fish etc in books impossible to follow...directing the reader to online videos is the way...I hope that the issues with the plight of salmon will be covered in the book..?🙏
Only a brief section on fish butchery would be cool. I think none of us wanted to f@@@k up the mackerel yesterday 😂..... thanks for yesterday btw - great day 👍🔥
I'm a new fan having just picked up a copy of Seared - I'll definitely review it for you!
On reading the part about browning steaks it occurred to me that could we cook a thin serloin (as you get from a supermarket, about 1cm thick) on just one side? Thus forcing the heat to travel right through to the upper side, and taking longer in the process. Might this yield a better Maillard reaction?
Ah thanks Kevin! This is interesting. But.... well, I don't think I would recommend searing on only one side, as you'd miss out on 50% potential maillard. What I do with thinner steaks is cook them from very very cold, I would even consider fro frozen to be honest. But I expect the purists would shoot me. I would brine and freeze, then pull and cook ready brined.
Have just left a review for you on Amazon for Seared.
In terms of the fish, gutting it can churn my stomach but I would still like to know how to do it properly, I just need to get over it! Filleting advice etc would be good, if I have time I prefer to prep the fish myself, but if I'm pushed for time I will get it prepped for me. I agree with the other comments of maybe limit the content in the book a little bit and then refer people to online content, hooking up with a fishmonger would also be good, video tutorials etc.
I'm looking into getting a Konro, be interested to know what you think of those?
Thought you were great on SK but they have to give you your own slot where you can cook over all sorts of fire - if they don’t, they’re missing a trick.
I love having a crack at filleting fish but it’s not to everyone’s taste. Why don’t you enrol one of your excellent suppliers to do a YouTube series/tutorial with you? Fish filleting, oyster shucking, scallop cleaning etc? Great for your following and good publicity for the fishmonger. Just a thought.
Morning, I gut and fillet fish bought from a fish market. Then I bought a whole tuna and tried to gut and fillet it. It now looks like I’ve tried to massacre it with a rusty jigsaw blade!
I would like a section on fish butchery. Always fun to give new skills a go and develop an appreciation for the experts. Links to online tutorials would be ideal but I understand the effort involved.
Fish filleting (gutting and head/fin removal is fine) for me is sadly never going to be a muscle memory (we only eat fish once or twice a week) and I hate wasting a scrap of a beautiful fish or have ugly jagged fillets where I just don’t possess those knife skills or patience frankly. So if I want a beautiful fillet (mostly prefer whole flat fish anyway) then it’s over to the experts imo. I also tried a bit of butchery but same reasoning - not adverse but can’t practice weekly so rely on those whose art outshines my shamefully amateur hacking. I’m also biased in that I love your recipes so I’d always be voting that way! Thanks so much for all you do with fire n food.
More recipes in the new book please. Will review Seared tomorrow so the behemoth doesn’t get suspicious about all these reviews left today. I assume it’s ok to reference your newsletter in the review.
As a whole I would appreciate more recipes with a smaller reference to prep please. I struggle to get whole fish near where I live anyway unfortunately. Really looking forward to cooking more fish outside though. Can’t wait.
I'd be in the 'more recipes' camp. I love the sciencey parts and some tips on prep is handy. But I'd probably leverage the fishmonger or buy fillets unless the recipe called for whole fish.
Not sure there is a need for fish prep, personally I’m happy doing it as have done for years and enjoy it. If I’m not up for it I’ll ask the fishmonger as they are way better at it!
More interested in different fire cooking techniques and tips personally.
You’ll have to get an invite to James Martin so you can get your fire going or better still your own series!!
You were great on Saturday Kitchen - hope we get to see more of you on the TV!
On the filleting front ... how about creating some online tutorial content to point any readers too? That way you can keep instructions to a minimum in the book, meaning more recipes PLUS you get to convert readers into online ‘followers’.
I agree...I’ve always found instructions on filleting/boning meat n fish etc in books impossible to follow...directing the reader to online videos is the way...I hope that the issues with the plight of salmon will be covered in the book..?🙏
I think this is the right approach yes. And there will be no salmon in my book and a thorough explanation as to why x
Ah, excellent ideas!
Only a brief section on fish butchery would be cool. I think none of us wanted to f@@@k up the mackerel yesterday 😂..... thanks for yesterday btw - great day 👍🔥
I’m cooking some of the recipes from yesterday tonight 👍
ha ha, I know, it was a bit high pressure!! Lovely to cook with you again xx
Hi
I would like more on preparing fish i.e. filleting, gutting etc. for your new book.
Noted, and see you in June. I shall be expecting you to roll up your sleeves and wield the filleting knife ;-)) x
I'm a new fan having just picked up a copy of Seared - I'll definitely review it for you!
On reading the part about browning steaks it occurred to me that could we cook a thin serloin (as you get from a supermarket, about 1cm thick) on just one side? Thus forcing the heat to travel right through to the upper side, and taking longer in the process. Might this yield a better Maillard reaction?
Ah thanks Kevin! This is interesting. But.... well, I don't think I would recommend searing on only one side, as you'd miss out on 50% potential maillard. What I do with thinner steaks is cook them from very very cold, I would even consider fro frozen to be honest. But I expect the purists would shoot me. I would brine and freeze, then pull and cook ready brined.
Thanks for your suggestion - I'll try the freezing method!
Review written - I hope it helps.
Have just left a review for you on Amazon for Seared.
In terms of the fish, gutting it can churn my stomach but I would still like to know how to do it properly, I just need to get over it! Filleting advice etc would be good, if I have time I prefer to prep the fish myself, but if I'm pushed for time I will get it prepped for me. I agree with the other comments of maybe limit the content in the book a little bit and then refer people to online content, hooking up with a fishmonger would also be good, video tutorials etc.
I'm looking into getting a Konro, be interested to know what you think of those?
Ah thanks for the review Sue, much appreciated. And noted on the fish butchery, all good points!
I have never used a konro grill, must rectify that!
x
Hi Gen,
Hope you are keeping well!
Definitely would love advice on gutting, filleting and even butterflying fish - thank you.
Managed to procure a copy of your How to eat Outside book recently - really pleased about that and really looking forward to Your new book!
Take care
Dan x
You found a copy?!? Brill!
Thanks for your thoughts on filleting xx
If you don’t want to do the filleting then you’re only doing half the job. All skills a fish, open fire book should contain I think.
It's definitely a divisive topic, as you can see form the other comments!!
Hi Gen, just reviewed Seared 🤘
Thought you were great on SK but they have to give you your own slot where you can cook over all sorts of fire - if they don’t, they’re missing a trick.
I love having a crack at filleting fish but it’s not to everyone’s taste. Why don’t you enrol one of your excellent suppliers to do a YouTube series/tutorial with you? Fish filleting, oyster shucking, scallop cleaning etc? Great for your following and good publicity for the fishmonger. Just a thought.
Ah this is a good suggestion, thank you!
I leave it to the fishmonger, would be good to have small bit on it .
Morning, I gut and fillet fish bought from a fish market. Then I bought a whole tuna and tried to gut and fillet it. It now looks like I’ve tried to massacre it with a rusty jigsaw blade!
A whole tuna??? Ambitious stuff!!
Hi,
I would like a section on fish butchery. Always fun to give new skills a go and develop an appreciation for the experts. Links to online tutorials would be ideal but I understand the effort involved.
Really looking forward to this book coming out.
Thanks.
I think a short section on fish preparation is all I would want. I tend to look at videos more on butchery type stuff as find those easier to follow.
Yeah agreed, I watch videos on it too.
Fish filleting (gutting and head/fin removal is fine) for me is sadly never going to be a muscle memory (we only eat fish once or twice a week) and I hate wasting a scrap of a beautiful fish or have ugly jagged fillets where I just don’t possess those knife skills or patience frankly. So if I want a beautiful fillet (mostly prefer whole flat fish anyway) then it’s over to the experts imo. I also tried a bit of butchery but same reasoning - not adverse but can’t practice weekly so rely on those whose art outshines my shamefully amateur hacking. I’m also biased in that I love your recipes so I’d always be voting that way! Thanks so much for all you do with fire n food.
Yeah, excellent points. Thank you. And I definitely prefer my flatfish whole.
More recipes in the new book please. Will review Seared tomorrow so the behemoth doesn’t get suspicious about all these reviews left today. I assume it’s ok to reference your newsletter in the review.
And please do ref my newsletter - the more the merrier, so lovely having you all out there to fire questions and ideas about xx
As a whole I would appreciate more recipes with a smaller reference to prep please. I struggle to get whole fish near where I live anyway unfortunately. Really looking forward to cooking more fish outside though. Can’t wait.
i am also including a list of places to buy fish online - just like in Seared with meat. So many direct access points to the fish from boats now
Ah thanks Sara, I hadn't thought of that. Really appreciate everyones lovely reviews xx
I'd be in the 'more recipes' camp. I love the sciencey parts and some tips on prep is handy. But I'd probably leverage the fishmonger or buy fillets unless the recipe called for whole fish.
Noted, and sensible thoughts, thank you!
Not sure there is a need for fish prep, personally I’m happy doing it as have done for years and enjoy it. If I’m not up for it I’ll ask the fishmonger as they are way better at it!
More interested in different fire cooking techniques and tips personally.
You’ll have to get an invite to James Martin so you can get your fire going or better still your own series!!
They are def way better at it for sure!! There wil be fire and tips aplenty xx