Survival Tips - How to Kill, Fillet and Cook Fish | TAFishing

Description

Graeme shows you how to kill and cook a Fish! He goes fly fishing for trout and although he doesn't use a conventional wood fire, he shows you how to fillet and prepare the fish so that if a survival situation might occur, you can be prepared! This video was made for informational purposes only.

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Tags: fishing,survival,tips,kill,fillet,cook,fish,bushcraft,fire,fire lighting,camp fire,camping,wild camping,how to,survive,amazing,outdoors,wilderness,bear grylls,born survivor,knife,killing,shooting,hunting,trapping

Video Transcription

welcome to the totally awesome outdoor show

well I'm here deep in the Surrey hillside beautiful wooded hillside or French and trout fishery where there co trout fishing try catch a rainbow trout very inhospitable day use a fly rod tiny like the fly there might get lucky there's a lot of wind there's a storm coming in and rain it's all against me but I'm going to catch one show you how to kill it so you gut it clean it fry it hell I'll even show you how to eat it let's get fishing the trout I'd see movable right on the far bay so with all this bush and vegetation around the battery we had to watch my back cast and get the fly as close to the opposite banks I could they were just patrolling I guess picking up insects and all that age but remember you're dealing with the people that make the totally awesome fishing show our sister channel so yes it took me a little while but I did get hooked up to a rainbow trout using a very small I think there's a show pack shrimp anyway with the fish hooked up it was as we say fighting all the way to the frying pan the main thing is get that fish in the net and then you've got your meal catching it is one thing making sure you carry fish to kill skin cook gut is another getting that net yeah there is our dinner well there we go a prime example of rainbow trout from French and trout fishery in deep in the Surrey Hills beautiful woodland here very very thin what's a bit lucky to get this wrong as the weather's on the change now this is an ideal size if you're out hunting in the bush and you need heat a trout you don't want a huge great big trout in fact that's another probably three people the first thing I would do just show you basically what you want to do I've already bang that one on the head but a lot of people then I suppose they think they just come in the supermarket and they pick up a packet of frozen stuff hermetically sealed and that's that's how God made them no no God made of live that's the man to kill them get yourself one of these anything heavy implement would do this is called a priest I made this when I was 14 years old and fortunately haven't yet lost it piece of mild steel at school it was a project still going is a better for a priests being the religious person of whatever denomination he may be this priest and gives you the last rites when you're about to die that's why they call this the priest this one is dead when you hit any fish to kill it hit it right across the top of the head generally in line with the eyes don't tap it I've seen people do this and boil fishies flapping around for a while get hold of it and that was a skull going take two you can't go wrong with that I know this is a dead one but that's how hard you gotta hit it

you got your trout killed you're ready to gut it clean it and then skin it I'll show you how I do it okay to gut and clean that trout first you get a ball by these a sharp knife to make it sharp we can use a steel this is actually literally steel tiny ridges going that way and Icelandic use the cause of Christmas dinner that's what they used to do the shaft now you can use a stone I recommend washing the blade off use a stone it's still nice and clean use them in the kitchen succession easy just do this crisscross motion and then certainly nice exploding ass trout you can also get those regular kitchen cutting devices where you draw the blade sharp nit sharp and it sharply and then make sure throughout the woods wherever you are out in the field you want a flat surface to do this not all stones everywhere I brought with me obvious a piece of wood because I'm one of the flat surface just to show you guys and this way you'll make a nice neat job of it okay here's your rainbow trout and this way you need a flat surface first if you're going to travel with it anywhere and you're not going to cook it immediately you need to clean it so take the knife in that vent area and run the blade through the ventral fins right a cavity opening out like this get your hand in there get all the gunk and guts out not difficult not exactly the squeamish but I will show you something just there let's pull it out rip it out that is how small not that piece that piece that's how small that trout's highs very very small pump for a relatively large fish now get the guts out you can go back in the river back in the light there prior degree or if you're at officially obviously it goes in the waste receptacle now you need to split out the backbone here Justin up the whole bow you just run your knife along there but turn around this way and you're gonna get that flood the back

generally by running your fingernail along it just like this all comes out if you can do this at the water so so much better I'll just do it here because it's very very windy today I'm going to it's and in the mic and obviously out in the woods there isn't a kitchen the woods is the kitchen and that's all clean now you can bake this fish hole if you want wrap it in foil or you can fill it in I'll just show you now how to fill it it start with a knife blade and just around the back of this fin here I'm going to cut that down right through till I just peel the boat then around this on the back here now watch for your hands when using a sharp knife you just start a little pointing this is how I do it I'm not saying it everybody's the same pretty much the basic way of doing it and then run that blade just along the edge of the back boat you're just trying to make a split and the top edge of the backbone like this you can feel the blade of the knife just tickle along there and allegedly you'll be able to trim that meat away from the bone just like this here clipping the bones it's going to come out the bottom there and there you can see beautiful clean meat now lift quite a bit me on the bone Megan I'll just corner not use it as d bone looking one piece just to show you how to cook put this one away for a minute now you've got the belly cavity there I find there's not a lot of meat on that belly belly cavity so I would take that office a sort of white bit fancy that can go away as well so now you can cook this as it is you can't fry that you can flour it and fly it neat or you can skin it which is what I'm going to do I'm just going to make a little cut there hold the blade flat and then you call this the skin just moving the knife gently like this almost against the skin and you're using this skin here to pull with your thumbnail in there some people actually put like this I hold in there just to give them a bit of a grip like this if you're wiggling the skin their skins come off completely and that's left me with a fillip which I can then cream up and out the woods don't forget anything you you throw back in the river it's going to be fine now you can go along here with a pair of tweezers put out small bones I'm just going to show you how to bruffey how to cook it I'm going to cut this into cubes like this and you can see there's plenty of meat there there's six pieces I'm going to give this a wash and then add my little bit of seasoning over actually make this one a curried rainbow trout with some ginger that's stuff you can take with you in small canisters in the field in a knapsack in your backpack and you could do this alright there we go I got my frying pan obviously to be small I've got some water with me get it from a river get it from the lake get it really clean so I'm washing it all just going to drain out and you can if you want get rid of paper towel like this and just dry the excess off there like that you put all this in your knapsack depends how Scheffer you want to get okay so drying it off now have my seasoning with this and I keep it really basic you can see it's all there pretty ready to go right on you get some mild curry powder just shake it it's very lively now I'm doing this in the pan you can do where you want there's a little bit of color curry powder there just gives a little bit of edge to a another wise fairly bland fish and here let's measure this is a camping bushcraft teaspoon or ginger shake that in there it's as much as little as you want okay

quite a bit of ginger now your now I'm using the frying pan before I actually start cooking out with the oil I want to mix that bit of color into the meat I could push it in the meat that's it yeah I can smell that now lovely jubbly right now you want to get a dish or in my case I just happen to be in the bush with a plate as I say I'm just doing this to show you to put it on a piece of tinfoil it's all stuff you can fold up so that's already that's all season I'm going to dry this off put some oil in it forget it on the cooker bit of cooking oil virgin oil a pair

two tables maybe a little bit more three tablespoons in there get that onto the fire I've actually brought the camping stove out my pouches for this fork weakness because under the canopy is our wood fishing lodge and it's real broaden iron on the weather at the moment I'm hoping to get this done before it tips down the rain it already blowing pretty hard so like it even catch that trout just letting that cooking oil heat out there now just be advised they might take a little bit more heat to get that going because you're going to have stuff like wind on in the shelter as I say there's a wood fishing line so I'm trying to keep out the wind just so the flame picks up you'll hear it bubbling and crackling away and you'll know then that the oils getting it hot now one thing I will say we fish it doesn't take very long because I've cubed these up I would suggest five minutes four to five minutes with them just turn it occasionally and don't forget if you did have it on and let's say a metal plate which you're trying to keep hot it still comes fish still cooks better to cook it but not ruin it so give that a minute or so for that cooking oil getting a lovely and hot there now so really quick and especially if you let there get down to the EM beside a wood fire if you work you out with your bushfire let those embers go down you'll get covered in smoke you'll find is very very hot and it will cook quickly okay the other thing is I'm going to do is we're going to put all these in fairly quickly because by the time you get to the tenth piece the first piece is starting to cook how to smell that ginger garlic the colored there's another guy picking on the lake out there every time I could be out to earn myself a few problems spell the people piece of code laid out their corpse literally 50 minutes ago a little bit

and again it's something you can judge yourself we'll move it to the side of the fire or you can make it you can build this a stone circle and put a griddle across it like that to get your pan height so let's get that cooking like that or man if you only had smell-o-vision on this camera that is really nice

looky good but listen if you get little containers like this that fit inside your knapsack you can take even smaller ones in this here we could use a old film canisters anything small and you can just take a tiny piece of seasoning tiling the creature curry powder get yourself almost one of these little bit of cooking oil in there make sure the top seal tape out maybe you know to put it in your knapsack you've got everything you need you gotta have you then cook us all your fire and your fire starting kit you everything you need is there you might just want to make a little bit better flavor by putting extras in there salt peppers like I've got ginger curry powder just when you think you're measuring it maybe you like it just want to be out in the bush couple of tablespoons full of anything and that really that's all you need so it's not like you're packing a load of cooking utensils we're not talking sherry we're talking just doing regular cooks kraut you might catch a river or stream or lake you just want to catch it put it add a little bit of edge to it well ready to turn this man where we go guys all done trying to put the fish on the plate for this storm comes in I put a piece of paper towel there again you can fold all that up get it in your knapsack little bits and pieces like that make life so much easier

there's a lovely queue to meet what I'll do is I'll take it out the pan I'm just drawing it through the orange juice to get the maximum amount of flavor out of that ginger and coloring any one thing to do egg my mouth yeah it smells great you cannot beat fresh fish 15 minutes old and who does all our concern this will tiny little fly see it just on the top there into a gourmet meal