Hello Reed. Love your videos. I have a suggestion for you. An idea more like. By now we're all familiar with cutting and breaking down the fish. Also, there are only so many species readily available to us here. So, in the neverending search for fresh content I'd look inward first... Maybe some footage from the market. There's an array of ideas that'll come from there. Spearfishing rocks too. And your collaboration vids are cool too. I understand that you're a fish monger and that's the focus. Love you brother. Just hoping you have a long and successful run in life. Thank you for making time for us.
Thank you for the feedback!! We’re filming smoking a swordfish spine today and bringing it to a professional sushi chef! Really really grateful for the feedback, as we’re coming out with different content let us know what you’re enjoying or not so we can make sure we’re going in the right direction. 🙏
@rightbro Wish I could. I live that dream through awesome creators Iike Reed. I wasn't critical, judgmental or disrespectful. Was feedback not criticism. Anyway, how cool is it to correspond directly with your favorite shows and people. I'd have sent feedback to Sesame Street and Hasbro in the 80's if I were able to. 😉
Just picked up your channel, & love the videos. I see so many butcher videos for beef but not as many for fish (yours are excellent). Great knife skills. I’m sure a lot of it is muscle memory, but you could be a surgeon.
This guy's an artist. I love watching his technique & the way he explains all the nuances of his craft like a college professor. AMAZING!!! I just wish his seafood market were closer to the Miami area. 👍👍👍
i remember one time visiting my uncle in florida and being at the pier where i seen fisherman come in with there red snapper or whatever fish they had and having a guy on a table filet them up and bag em so fast and he would throw the carcasses to the pelicans waitting under the dock it was enjoyable watching him turn those fish into pink ready to eat fillets so fast and the fisherman would pull a bank roll out his pocket and pay the man lol i was mesmerized with the skill
Reed, IMHO, you are the reigning Professor of SALTWATER Filet Science on RUclips, and a remarkable teacher with a genuinely rare gift/talent for "unusually" articulate explanations of what you do and how you do it for we amateurs. There are a lot of us in the Mid-Atlantic/NE area, however, who would like to see you take on some popular FRESH WATER varietals like Trout, Walleye, Rockfish/Stripers (my fave), and how about maybe the now ubiquitous Snakeheads or even like a 60lb monster Catfish? There are lots of other possibilities as well. Am confident Capt Clay's Seafood has a deep network of suppliers that could get you some these tasty FRESH WATER varietals and cement your rep as both the GRAND MASTER SALTWATER and FRESH WATER FILET SCIENCE on RUclips. Meanwhile, think this might be your best MASTERCLASS Filet 101 video yet, and even better than a similar one you did about a year ago. I've watched most all of videos (long and shorts) and thought it might also be your most insightful video analysis yet on the elusive subject of pin bones. Easy enough to understand how the rib cages set up, but it's often difficult -- well at least for me -- to get a handle on the how and whys of all the varying pin bone structures that different varietals have and how to deal with them most effectively. (Oh, and nice camera work on that as well!) Meanwhile, think you're well on your way to becoming RUclips's FILET-MASTER GOAT. You've already produced quite the legacy and continue to put out great content. Keep on truckin ...
Wow, thank you so much for the kind words and the great feedback! We will absolutely get some killer freshwater fish classes on here for you and everyone else interested. Eventually every fish you mentioned we’ll have a video on! Thanks again for the kind words brotha, have a killer day!
@@reedthefishmonger Reed, thanks because as a long-term, SUPER FAN, think you should be the absolute go-to-channel for ANYONE who wants to know more about EITHER FRESH or SALT WATER filleting. We shouldn't have to search the net continually for varietal one-offs; cut straight to the chase and go straight to Reed's channel because there it is -- the definitive how to wrap. One-stop shopping! I'd even suggest you maybe break out your video library accordingly once you have a full Fresh Water collection. I have friends who often have to go to like double-digit channels trying to find the best way get the skin off rainbow/native trout, pick the troublesome and equally irritating pin bones and get the most meat. Same with Stripers and their dreaded red meat "fishy tasting" blood lines ... must be 20 videos on that alone. Walleyes, Pickerel, Muskies, Skinning Monster Cats and am thinking the new Snakehead interest would be great content (see more and more Snakehead filets and cutlets in seafood display cases here in MD. Even crappie and and small perch/sunfish like Juanello 1946 used to filet on his channel. (Best ways to filet even small fish that most of America catches.) Often imagine you as the "poster child" front man for Dexter knives as well ... I bought several new Dexters just based on watching you work with them for specialty cuts. Bottom Line: when anyone "goggles" RUclips for a Saltwater or a Fresh filet video, you should lead the "clicks to pics" list because you do it & explain it best. Keep on truckin'. P.S. Think a lot of us would also like to see Capt Clay join you for comments and color commentaries every now and then, and maybe even occasionally, even invite the local fisherman who caught your subject(s) and a QUCIK take on how they did it so we can partake vicariously. 🙂 I often find myself wondering what kind of tackle they caught them on bait, presentation, etc. Anyway, just a few random thoughts ...
Outstanding job as always! I recently used your methods with American Red Snapper and the yield was significantly higher than my previous efforts. Thank you for this channel.
Another awesome Video Reed. Thanks for the massive effort that it takes to make and share these videos with us! I don’t see how a business owner has time to do these. Thanks again
Thank you so much! I’m blessed to have a RUclips partner that helps film and edit the longer videos because they are substantially more work than shorts.🙏
This is by far the best fillet how to video ive come across! Cant wait to try some of these techniques in the Spring. Looks like a Dexter knife youre using. Which one would you recommend?
Hey watching you pretty much jump started my journey to filleting fish lol. Im starting out on whiting for now until i get better. Would you mind dropping a vid or a short as a guide?
Hey reed i enjoy your vids. what's your S.O.P for cleaning your filleting stations? Just a Dilluted bleach solution and thats it? Always wondered if theres a different way to clean up and minimize smelling bleach all the time. 🤙
Your fish are always gutted when the come in, do you recommend recreational anglers doing that before fileting fish? I often have problems getting the gut contents on my filets and then seem to have no choice but to hit em with fresh water and rinse it off.
I admit, I’ve been rinsing my fillets with fresh tap water. I do bleed my fish as I spear them, so they’re not bloody, but is it ok to rinse with salt water?
If my wife doesn’t like the fish skin fried and crispy I’m getting a divorce! If she doesn’t like the fried tail then that’s ok because that’s more for me.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hello Reed. Love your videos. I have a suggestion for you. An idea more like. By now we're all familiar with cutting and breaking down the fish. Also, there are only so many species readily available to us here. So, in the neverending search for fresh content I'd look inward first... Maybe some footage from the market. There's an array of ideas that'll come from there. Spearfishing rocks too. And your collaboration vids are cool too. I understand that you're a fish monger and that's the focus. Love you brother. Just hoping you have a long and successful run in life. Thank you for making time for us.
Thank you for the feedback!! We’re filming smoking a swordfish spine today and bringing it to a professional sushi chef! Really really grateful for the feedback, as we’re coming out with different content let us know what you’re enjoying or not so we can make sure we’re going in the right direction. 🙏
@reedthefishmonger I've been wanting to watch a smoking video. Great idea man! Thank you.
Get your own show
@@reedthefishmonger
@rightbro Wish I could. I live that dream through awesome creators Iike Reed. I wasn't critical, judgmental or disrespectful. Was feedback not criticism. Anyway, how cool is it to correspond directly with your favorite shows and people. I'd have sent feedback to Sesame Street and Hasbro in the 80's if I were able to. 😉
That’s a master piece. Been fishing for long time and seen hundreds of guys fillet fish on boat , no one does like you either such precision .
Thank you for the kind words brotha!
Thank you man! Keep up the good work. I admire your workmanship and integrity.
Incredibly kind, thank you so much!! 🙏 It’s a gift to share what I love and even more so that it’s enjoyed. Have a killer day!
A master in action. It’s mesmerizing how doing something over and over again leads to perfection.
Thank you brotha!
Thank you!! I finally analyzed the part going over the ribs and this was a great explanation and demonstration
Heck yeah! Glad it helped 🙏
Just picked up your channel, & love the videos. I see so many butcher videos for beef but not as many for fish (yours are excellent). Great knife skills. I’m sure a lot of it is muscle memory, but you could be a surgeon.
Thank you for watching brotha! Happy you found us 🙏
This guy's an artist. I love watching his technique & the way he explains all the nuances of his craft like a college professor. AMAZING!!! I just wish his seafood market were closer to the Miami area. 👍👍👍
Thank you Chef!! Grateful for the love brotha. 🙏
Excellent teaching on your knife techniques! Awesome video
Thank you brotha! 🙏
i remember one time visiting my uncle in florida and being at the pier where i seen fisherman come in with there red snapper or whatever fish they had and having a guy on a table filet them up and bag em so fast and he would throw the carcasses to the pelicans waitting under the dock it was enjoyable watching him turn those fish into pink ready to eat fillets so fast and the fisherman would pull a bank roll out his pocket and pay the man lol i was mesmerized with the skill
Heck yeah! Great memory!
Reed, IMHO, you are the reigning Professor of SALTWATER Filet Science on RUclips, and a remarkable teacher with a genuinely rare gift/talent for "unusually" articulate explanations of what you do and how you do it for we amateurs. There are a lot of us in the Mid-Atlantic/NE area, however, who would like to see you take on some popular FRESH WATER varietals like Trout, Walleye, Rockfish/Stripers (my fave), and how about maybe the now ubiquitous Snakeheads or even like a 60lb monster Catfish? There are lots of other possibilities as well. Am confident Capt Clay's Seafood has a deep network of suppliers that could get you some these tasty FRESH WATER varietals and cement your rep as both the GRAND MASTER SALTWATER and FRESH WATER FILET SCIENCE on RUclips. Meanwhile, think this might be your best MASTERCLASS Filet 101 video yet, and even better than a similar one you did about a year ago. I've watched most all of videos (long and shorts) and thought it might also be your most insightful video analysis yet on the elusive subject of pin bones. Easy enough to understand how the rib cages set up, but it's often difficult -- well at least for me -- to get a handle on the how and whys of all the varying pin bone structures that different varietals have and how to deal with them most effectively. (Oh, and nice camera work on that as well!) Meanwhile, think you're well on your way to becoming RUclips's FILET-MASTER GOAT. You've already produced quite the legacy and continue to put out great content. Keep on truckin ...
Wow, thank you so much for the kind words and the great feedback! We will absolutely get some killer freshwater fish classes on here for you and everyone else interested. Eventually every fish you mentioned we’ll have a video on! Thanks again for the kind words brotha, have a killer day!
@@reedthefishmonger Reed, thanks because as a long-term, SUPER FAN, think you should be the absolute go-to-channel for ANYONE who wants to know more about EITHER FRESH or SALT WATER filleting. We shouldn't have to search the net continually for varietal one-offs; cut straight to the chase and go straight to Reed's channel because there it is -- the definitive how to wrap. One-stop shopping! I'd even suggest you maybe break out your video library accordingly once you have a full Fresh Water collection. I have friends who often have to go to like double-digit channels trying to find the best way get the skin off rainbow/native trout, pick the troublesome and equally irritating pin bones and get the most meat. Same with Stripers and their dreaded red meat "fishy tasting" blood lines ... must be 20 videos on that alone. Walleyes, Pickerel, Muskies, Skinning Monster Cats and am thinking the new Snakehead interest would be great content (see more and more Snakehead filets and cutlets in seafood display cases here in MD. Even crappie and and small perch/sunfish like Juanello 1946 used to filet on his channel. (Best ways to filet even small fish that most of America catches.) Often imagine you as the "poster child" front man for Dexter knives as well ... I bought several new Dexters just based on watching you work with them for specialty cuts. Bottom Line: when anyone "goggles" RUclips for a Saltwater or a Fresh filet video, you should lead the "clicks to pics" list because you do it & explain it best. Keep on truckin'. P.S. Think a lot of us would also like to see Capt Clay join you for comments and color commentaries every now and then, and maybe even occasionally, even invite the local fisherman who caught your subject(s) and a QUCIK take on how they did it so we can partake vicariously. 🙂 I often find myself wondering what kind of tackle they caught them on bait, presentation, etc. Anyway, just a few random thoughts ...
Outstanding job as always! I recently used your methods with American Red Snapper and the yield was significantly higher than my previous efforts. Thank you for this channel.
Freaking love this comment! That’s what it’s all about! Thank you for sharing 🙏
Well Done video Reed! Very descriptive, step by step approach.👍👍👍👍
Thank you David!
That second fish and the filleting speed was amazing, loving your channel.
Thank you brotha!! 🙏
Another awesome Video Reed. Thanks for the massive effort that it takes to make and share these videos with us! I don’t see how a business owner has time to do these. Thanks again
Thank you so much! I’m blessed to have a RUclips partner that helps film and edit the longer videos because they are substantially more work than shorts.🙏
Magician of fish fileting.
8:57 The video just stops on a still picture, lol. Killer video as always, though.
Man that’s a real bummer. We always watch them through before uploading. Thanks for letting me know!
Money broski is money! Great presentation. Thanks.
Thank you for watching! 🙏
This is by far the best fillet how to video ive come across! Cant wait to try some of these techniques in the Spring. Looks like a Dexter knife youre using. Which one would you recommend?
Picked clean👌
Hey watching you pretty much jump started my journey to filleting fish lol. Im starting out on whiting for now until i get better. Would you mind dropping a vid or a short as a guide?
Love this!!! Thank you for sharing! Drop a video on whiting? No problem!
You do saltwater fish only? I'd like to see how you make fillet out from walleye, pike, carp, bream, catfish, perch, largemouth bass etc..
Great videos been helping me fillet fish better the problem I’m having is keeping my knife sharp Any tips on sharpening knife?
Hey reed i enjoy your vids. what's your S.O.P for cleaning your filleting stations? Just a Dilluted bleach solution and thats it? Always wondered if theres a different way to clean up and minimize smelling bleach all the time. 🤙
Hey brotha! Diluted low temp sanitizer scrub, then soap and water, then thoroughly rinse
Great Video
Thank you!
Aloha. You and Taku!
🤙🤙🤙
Do you have a knife sharpening video? If so please link, if not that would be a great content idea.
It’s linked at the end of the video 🤙
the sharpest knife ever. what are your secrets to sharpening it.
Awesome stuff. Now its time to cook it.
Thank you brotha! More cooking videos coming! 🙌
Your fish are always gutted when the come in, do you recommend recreational anglers doing that before fileting fish? I often have problems getting the gut contents on my filets and then seem to have no choice but to hit em with fresh water and rinse it off.
Gutting is a great way to make sure none of the bile gets on your fillets and helps hold the fish longer 🤙
Reed, love ya man, do you think youll ever ship fish across the country? Lol im an east coast boy stuck in pescapurgatory lol indiana
Hey John! We’re hoping to be shipping in the near future. We’ll definitely let you all know when we get it going!
Thanks
Anytime!
I admit, I’ve been rinsing my fillets with fresh tap water. I do bleed my fish as I spear them, so they’re not bloody, but is it ok to rinse with salt water?
Amazing MC!
Thank you so much!
Subscribe!
Thanks for watching brotha!
I know you mainly fillet saltwater fish but if you come across a large bowfin would you fillet that for us
If I come across one, absolutely! 🤙
This had to be a challenging video for you. You normally go through all the knife motions so fast that it had to be difficult to slow down this much
Cool videos. Where is the actual storefront located? Name? Address? Website?
Thank you! Captain Clay & Sons Seafood Market in Delray Beach, Florida
@@reedthefishmonger sweet i'm down in Fort Lauderdale. Have to make a trip up some day ✌🏼
I want to know if anyone knows of a place where I could start to work with fishes this way
I wonder if he is chef John p fish monger
I don’t think I am 😂
@reedthefishmonger he lives in Fort Lauderdale he has his cooking channel but I follow u both
Rubia✌️
🙌🙏
How many fish did you f*ck up before you go good at it?
If my wife doesn’t like the fish skin fried and crispy I’m getting a divorce! If she doesn’t like the fried tail then that’s ok because that’s more for me.
Great video
Thanks for watching!