Seafood Preparation Videos

Filleting Utensils - Steve Jamieson

This video from the Coastwatch Vault shows advice from professional filleter Steve Jamieson on the right utensils for filleting fish. Having a good scaler, steel and knives is very important and Steve shows a nifty way to store them safely.

www.coastwatch.com.au

More Videos

Filleting Spotty Mackerel

From the Coastwatch Vault, tips from Steve Jamieson on filleting, skinning and removing the blood line from spotty mackerel

Peel & Devein Green Tiger Prawns

From the Coastwatch Vault, tips from Steve jamieson on how to peel and devein green tiger prawns, leaving the tail on which is good to do for many prawn recipes

Peel Cooked King Prawns

From the Coastwatch Vault, tips from Steve Jamieson on how to peel and devein cooked king prawns

Cleaning Painted Crayfish for BBQ

From the Coastwatch Vault, tips from Steve Jamieson on cleaning painted crayfish for the BBQ

Cleaning Sandcrabs

From the Coastwatch Vault, tips from Steve Jamieson on cleaning sandcrabs, which is required for steaming them or for stir fry recipes

Tips on Buying Seafood

From the Coastwatch Vault, tips from Steve Jamieson on buying fresh seafood. Disregard the prices seen, as this was shot in 1997, but the info is still good today

Filleting Parrot - Steve Jamieson

From the Coastwatch Vault, Steve Jamieson's tips on filleting Parrot Fish

Butterfly Tiger Prawns - Steve Jamieson

From the Coastwatch Vault tips from Steve Jamieson of how to butterfly green tiger prawns. A great idea cooking for tempura prawns.

Choosing the right knife - Steve Jamieson

From the Coastwatch Vault this video shows tips from Steve Jamieson on the importance of using the right knife for different seafood preparation tasks

Filleting Bream Whiting Flathead Tailor - Steve Jamieson

From the Coastwatch Vault this video shows professional filleter Steve Jamieson’s tips on filleting the most commonly caught estuary fish, bream, whiting, flathead and tailor. Knowing how to fillet these species is very important, because it’s simply wasteful to catch good fish and not be able to properly prepare them cooking. Each species requires a slightly different technique and if you study what Steve does and copy it, you will get a good clean fillet with minimal return left on the frame and also learn how to use your knife safely.