As the son of a commercial Spearfisherman and Lobster diver, Hogfish made a regular appearance on the dinner menu. As a child my favorite part was the fried skeleton. The fins were like fish potato chips and I liked eating the meat between the bones. Not much has changed 😅 Have you ever tried that?
Crispy fish fins are the best! Very similar to potato chips like you said. Another fun thing to do with the extra bits of meat like the rib meat is to make puerto rican bacalaítos, but using it in place of the salted cod the recipe calls for. This hogfish reminds me of a big one like it my dad speared off Caja de Muertos, nine miles south of Ponce, PR, in the late 1990’s. Thanks for sharing!
Some people are luckier than others. I live in Florida and have never eaten hogfish, triple tail, snook, or redfish. I fish monthly. The size limits and date restrictions are outrageous.
Reed, not into fishing at all, but do like eating it occasionally. But what I do enjoy is watching a professional work regardless of his/her craft. The knowledge, the skill, the economy of motion. I respect and enjoy watching your “fishmonger” professionalism!
Never seen a hogfish, but that beautiful white meat looks amazing...that was best tutorial on cleaning fish and not wasting a morsel..great video..just found your channel..look forward to seeing more
I used to work this (we called them Hog Snappers) in the mid 90's at a French restaurant outside Philly. I'd forgotten they existed till just now. The yield was super low but we used to get gorgeous fresh specimins. The customers loved them
Reed,have seen many of your vids.a pleasure to watch you work.youve got some great skills!I use you as a source of truthful info.thank you and keep it up!!
Great vid and always enjoy the factoids, but one small correction on this one... Hogfish actually use two crushing/grinding plates that are in their throats to crush their shellfish diet, not their teeth. You can actually feel them if you insert your finger into their throat.
@@reedthefishmonger Have you ever done a video on the "Ike Jime" technique of dispatching and "circuit breaking" a fresh caught fish? Many top restaurants are now only buying Ike Jime handled fish. I'm a believer and user of this technique. It greatly improves the quality of fish meat texture and taste. Respectfully, thank you, in advance, for your reply. If you haven't tried "Ike Jime" I sincerely hope you try it or at minimum speak with someone who has. Thank you, in advance, for taking the time and courtesy to respond.🤞Peace be with and within you. 🙏 Stay strong and healthy. Keep the profession alive and progressing. Now a fan of you.
WHAT! I didn't know that got that big. Love your channel, I butcher on the side and I really appreciate your videos. I really love how you harvest many collars and cheeks. My fresh water friends here in Utah think I'm crazy when I pull cheeks from walleye. Keep it up man!
I come from a tradition ( Libyan Jew) that uses ,EVERY, part of the animals that we eat. one if the prised parts of fise is the......Head! We can do some extraordinary dishes frome big fishe head, especially Groupers. In israel we don't have this species, but according to what l see, it could make exquisite dish!
That that that right there, Reed... are you proposing to me? That is my fave of all time! Sidenote... it would be great to know the weights of all the fish you carve up.
Hey brotha! Hope you have a killer trip! Schedule is crazy right now with busy season but if you drive by Captain Clay’s pop in and say what’s up! Message me on Instagram before hand and I’ll let you know if I’ll be there 🤙
Every time I see someone filet a fish I know theres an art to it and the Japanese have mastered it, I wonder if people who do it too are that good or they just kinda do it the best way they know how.
Can you show how best or advise on how you sharpen. Going to purchase another Dexter with your discount. Thanks for all and great channel.. next week my boys and I are spearing in palm beach area.
Hey Reed. Thanks for reply. Fantastic can’t wait to see. Your knives are RAZOR sharp. I’m in Singer island for week. Keep my boat in palm beach gardens. Went 8 for 9 on Sailfish Saturday and a 53# king and gaffer mahi too. What dexter are you using ??
@@josh.bollenit’s all good brotha! I’m fine under one atmosphere but that’s pretty limited in my area. I stick to the fish market and top water mostly now
Hi larger male hogfish than that were once a regular occurrence but over harvesting has made specimens like him a rare occurrence we have to show restraint in taking these wonderful now trophy size fish or this video will be all that’s left for the future 🤔.
Seeing that retractable jaw reminds me of a Xenomorph from the Alien Francises. I bet a lot of inspiration for alien creatures of Science Fiction and Science Horror come from Animals right here on Earth.
I don’t think they look at them as a threat and don’t expect to get killed. Maybe that could be the thing. 😂 but oh are they wrong hopefully they spread the word.
OK fishmonger, if hogfish only feeds on crustaceans why did I get secretary poisoning from hogfish? I hope you have an answer for me. Of course, I fish on St. Croix in the US virgin islands
So sorry to hear you got ciguatera brotha that’s gnarly stuff! Talking about the diet of a fish the majority rule will always be used. Meaning, they can eat other stuff, they’re wild animals. Curious, did you or a friend catch the fish? I ask because Hogfish at a restaurant is often a cheaper fish in disguise.
@@reedthefishmonger bought it from a friend thats a local commercial fisherman, the fish was fresh, as can be probably caught 20 minutes before I bought it from him. I’m a former deep-sea fisherman myself been fishing since Jesus was a boy never had issues ciguatera poisoning. I have Fish the spectrum all my life bottom Fishing dropping open ocean wahoo beast hunting the works now I’m scared to eat bottom fish where the sweet food really comes from.
the biggest Hogfish i ever caught weighed 24 pounds without the tail and guts, a shark got just the tail, was lucky that was all the shark got, was still able to sell the fish
@@reedthefishmonger i bottom fish Dry Tortugas and fished Spiny Lobster and Stone Crabs out of Marathon Fl, I am still in Marathon working at a fish house now, i am 66 years old now my boat days are done
@@reedthefishmonger What’s Your Dad’s Name, I Might Know Him… I’m A 3rd Generational South Florida Native From Palm Beach, Florida… But @ The Moment I’m With Family In Lake Placid, Florida
Since you didn't filet the skin and scales off those slabs, I am concerned that you have a considerable false weight in your assessment. Never ate or cleaned hog fish so I don't know if the skin is edible or if this fish was scaled before you fileted it.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
As the son of a commercial Spearfisherman and Lobster diver, Hogfish made a regular appearance on the dinner menu. As a child my favorite part was the fried skeleton. The fins were like fish potato chips and I liked eating the meat between the bones. Not much has changed 😅 Have you ever tried that?
Crispy fish fins are the best! Very similar to potato chips like you said. Another fun thing to do with the extra bits of meat like the rib meat is to make puerto rican bacalaítos, but using it in place of the salted cod the recipe calls for.
This hogfish reminds me of a big one like it my dad speared off Caja de Muertos, nine miles south of Ponce, PR, in the late 1990’s.
Thanks for sharing!
How interesting!
I never knew you could eat the fins. Interesting…
Some people are luckier than others. I live in Florida and have never eaten hogfish, triple tail, snook, or redfish. I fish monthly. The size limits and date restrictions are outrageous.
That's fuckin gross man. Fish cores go in the compost.
Reed, not into fishing at all, but do like eating it occasionally. But what I do enjoy is watching a professional work regardless of his/her craft. The knowledge, the skill, the economy of motion. I respect and enjoy watching your “fishmonger” professionalism!
Growing up in the Bahamas hogfish was my favorite fish. Love it more than grouper
I don’t blame you! It was one of my favorites growing up in South Florida!
Your camera operator did some great work documenting removal of the cheek meat. Pass along my props!
.
Never seen a hogfish, but that beautiful white meat looks amazing...that was best tutorial on cleaning fish and not wasting a morsel..great video..just found your channel..look forward to seeing more
I used to work this (we called them Hog Snappers) in the mid 90's at a French restaurant outside Philly. I'd forgotten they existed till just now. The yield was super low but we used to get gorgeous fresh specimins. The customers loved them
Reed,have seen many of your vids.a pleasure to watch you work.youve got some great skills!I use you as a source of truthful info.thank you and keep it up!!
WOW 😳‼️ I thought I’d seen all the types of large fish there were on shows like Jeremy Wade’s. But this is a new one and a nice looking fish.
@REED, You my man are the fish surgeon!
Great vid and always enjoy the factoids, but one small correction on this one...
Hogfish actually use two crushing/grinding plates that are in their throats to crush their shellfish diet, not their teeth.
You can actually feel them if you insert your finger into their throat.
Never ate Hogfish. That white meat sure looks delicious. Thanks for the video brother.
🤜🌟🤛🐠🐠🐠
Very cool. Great to see a "real pro" show how it's done! KUDOS! 👏👏
Subscribed for more!
Thank you, BRAVO 👍👍
Thank you for subscribing! Working on some great videos for your guys!
@@reedthefishmonger Have you ever done a video on the "Ike Jime" technique of dispatching and "circuit breaking" a fresh caught fish? Many top restaurants are now only buying Ike Jime handled fish. I'm a believer and user of this technique. It greatly improves the quality of fish meat texture and taste. Respectfully, thank you, in advance, for your reply. If you haven't tried
"Ike Jime" I sincerely hope you try it or at minimum speak with someone who has. Thank you, in advance, for taking the time and courtesy to respond.🤞Peace be with and within you. 🙏 Stay strong and healthy. Keep the profession alive and progressing. Now a fan of you.
As Puerto Rican we used to eat Hogfish so many times is Super Delicious 😋 is One of The Best Fish ever
WHAT! I didn't know that got that big. Love your channel, I butcher on the side and I really appreciate your videos. I really love how you harvest many collars and cheeks. My fresh water friends here in Utah think I'm crazy when I pull cheeks from walleye. Keep it up man!
Thank you brotha!! Walleye cheeks are great, they’re the crazy ones for missing out 😂
No one talking about how horrifying that things head is
Can you clean a tautog, aka blackish. I would like to see how you deal with how slippery they are
I don’t sell them at the market so I’ll have to do a fishing trip for them first. It’s on the list though! 🙌
I use a shammy.. the thing that you dry your car with. buy one just for fishing.. hope i helped you in some way.
Anybody with a recipe?? Pan sear, restaurant style, grill, etc... Reed absolutely did a terrific job on processing this fish??? Holy sh...!!!! 😮😮😂😂😂
Salt and pepper in a pan with simmering butter is all you need with a fish this good! 🤙
@reed_thefishmonger Thank you and got you!!! 🙏
I come from a tradition ( Libyan Jew) that uses ,EVERY, part of the animals that we eat.
one if the prised parts of fise is the......Head! We can do some extraordinary dishes frome big fishe head, especially Groupers. In israel we don't have this species, but according to what l see, it could make exquisite dish!
I would love to try it! I make Grouper head soup and curry 🤙 this fish has much less meat on the head for its size
Yes its from The Carribbean. Small ones are even kept in Aquariums...as are there cousins...Spanish and Blue Hogfish
my gramps used fish heads, bones, flukes, innards ect to make his fish sauce (luckily we had space and nobody was bothered by the smell)
Israel….? 😷
You know our ancestors were hungry to pull that out of the water and wonder what it tasted like 😂
That that that right there, Reed... are you proposing to me? That is my fave of all time! Sidenote... it would be great to know the weights of all the fish you carve up.
😂 Thanks you for the feedback! I’ll use the scale more in my videos! 😁
Awesome video Reed! I’m headed out to Pulley Ridge soon, might have a few volunteers for an upcoming video 🤙🏼 LMK
Hey brotha! Hope you have a killer trip! Schedule is crazy right now with busy season but if you drive by Captain Clay’s pop in and say what’s up! Message me on Instagram before hand and I’ll let you know if I’ll be there 🤙
Man what a Monster Hog fish! I think a Scamp is just as good if not better!
I agree brotha! Scamp is killer!
Every time I see someone filet a fish I know theres an art to it and the Japanese have mastered it, I wonder if people who do it too are that good or they just kinda do it the best way they know how.
Had Hogfish for the first time in Belize whole and blackened ,amazing !Have yet to find in the states yet!
Hogfish bar and grill, stock island Florida keys.
Can you show how best or advise on how you sharpen. Going to purchase another Dexter with your discount. Thanks for all and great channel.. next week my boys and I are spearing in palm beach area.
Absolutely brotha! Planning on making that video soon for you 🤙 did you get back from your trip yet!? I’m in Palm Beach County
Hey Reed. Thanks for reply. Fantastic can’t wait to see. Your knives are RAZOR sharp. I’m in Singer island for week. Keep my boat in palm beach gardens. Went 8 for 9 on Sailfish Saturday and a 53# king and gaffer mahi too. What dexter are you using ??
1:24 Think it would be dope if you could add visuals for info like that
Biggest hogfish I ever caught was a 31 inch. Hogfish that weighed 16.5 lbs. Best eating fish out there.
That’s a monster brotha!! Where were you fishing!?
I am always impressed how white their meat is.
Mutton snapper is one of my personal favorites.
Big ole ciguatera fish!
That is some beautiful fish meat!
Curious question. With that much of a skeleton how well does the hogfish carcass do for making stock?
Am a fisherman here in the U.S.Virgin Island St.Croix 🇻🇮 seen bigger Hogfish than this one you got buddy 1love
That’s awesome brotha! 🤙
Very interesting about yield quantity, hope you discuss that more in future vids.
Thank you for the feedback!
Do you do with the collars and head? Do u sell them too?
Absolutely! We call them Snapper wings! Great on the grill, fried, or roasted 🤙
Would love to try hog fish some day
Great fish but there’s better! If you’ve ever had Triggerfish (old wife) or sheepshead they both have similar diets
Fwaa a hogfish jaw mount would be pretty epic!
It’s gotta be caught by me to be worth mounting though 🥲
@@reedthefishmonger you dive much? Sounds like you were exposed to it a fair bit
@@josh.bollenhaven’t since a gnarly head injury but I grew up diving a lot.
@@reedthefishmonger sorry to hear mate. No more shooting hogfish for ya the ?
@@josh.bollenit’s all good brotha! I’m fine under one atmosphere but that’s pretty limited in my area. I stick to the fish market and top water mostly now
I have a place in the keys, that have so many in that side that you fill the cooler in 1/2 hour.
And I’m going to have a nightmare after watching this video. 🤣🤣🤣😂
You can catch them on hook and line using fiddler crabs
Hogfish is excellent eating.
It looks the most like a slaughterfish from Skyrim as any fish I've ever seen
The nicest comments section on RUclips
Place in Clearwater has a kick ass hogfish sandwiches! Rumba Island bar and grill!
Do you sell them pocket T-shirts anywhere?
We’ll be shipping soon!! Via Captain Clay and Sons Seafood Market 🤙
That is one heinous fish, but the filet meat looks beautiful.
the best fish to eat if you ask me.
Been using the same technique on my fresh water catfish.I aust get one of those knives tho.
Ese pez es un capitán así se le conoce en mi isla de PR
🤙🤙🤙
Funny how some of the Ugliest Fish like Hogfish and Grouper are the tastiest and best eating.
So true! Like Triggerfish, ugly as sin but absolutely delicious!!
What a peculiar looking critter.
They are pretty wild looking!
Hi larger male hogfish than that were once a regular occurrence but over harvesting has made specimens like him a rare occurrence we have to show restraint in taking these wonderful now trophy size fish or this video will be all that’s left for the future 🤔.
Hogfish are on a rebuilding program with an increased size limit and decreased bag limit. I agree further steps would be helpful to their numbers 🤙
Seeing that retractable jaw reminds me of a Xenomorph from the Alien Francises. I bet a lot of inspiration for alien creatures of Science Fiction and Science Horror come from Animals right here on Earth.
Best fish in the gulf
What is your yield on a flounder??
Lofnl…” Dumber than a box of rocks”! So funny, but so true. Those and Red Groupers.
😂😂😂
Not the big ones
I speared one of those in Bermuda.
Was this shot off of Delray/Boynton?
Nope! This fish took a plane ride to get to me. 😂 My dad has shot bigger back in the day, many broken records sold to markets with no F’s given 😂
What about the collar meat?
The name is appropriate.
Start using SI units the people cab understand
Dear Sir, Perhaps you could do a video in the proper way to sharpen knives?
You said get it cleaned up not cut up lol. Nice 👍🏽
😂🤷♂️
Why you always eat only fillets?
I don’t think they look at them as a threat and don’t expect to get killed. Maybe that could be the thing. 😂 but oh are they wrong hopefully they spread the word.
OK fishmonger, if hogfish only feeds on crustaceans why did I get secretary poisoning from hogfish? I hope you have an answer for me. Of course, I fish on St. Croix in the US virgin islands
Ciguatera poisoning ?
So sorry to hear you got ciguatera brotha that’s gnarly stuff! Talking about the diet of a fish the majority rule will always be used. Meaning, they can eat other stuff, they’re wild animals. Curious, did you or a friend catch the fish? I ask because Hogfish at a restaurant is often a cheaper fish in disguise.
@@reedthefishmonger bought it from a friend thats a local commercial fisherman, the fish was fresh, as can be probably caught 20 minutes before I bought it from him. I’m a former deep-sea fisherman myself been fishing since Jesus was a boy never had issues ciguatera poisoning. I have Fish the spectrum all my life bottom Fishing dropping open ocean wahoo beast hunting the works now I’m scared to eat bottom fish where the sweet food really comes from.
There are studies showing that many crustaceans eat dinoflagellates that contain ciguatoxin.
the biggest Hogfish i ever caught weighed 24 pounds without the tail and guts, a shark got just the tail, was lucky that was all the shark got, was still able to sell the fish
Heck yeah, that’s awesome! Where do you commercial fish brotha!?
@@reedthefishmonger i bottom fish Dry Tortugas and fished Spiny Lobster and Stone Crabs out of Marathon Fl, I am still in Marathon working at a fish house now, i am 66 years old now my boat days are done
Why does it look like that
Im scared now 😧😂
Que rico debe de ser, hacer un ceviche estilo peruano con esa carne tan blanca y suave. Yummi Yummi
Is it the "bacon" of the sea?
Great video
Thank you! Is there a fish you’d like to see me do in the future?!
Spear a 15 pound in Jamaica
That’s epic!!
wouldnt you expect a fish that cracks hard shells for a living to have bigger cheek muscles?
O wow 👀 I b scared of this fish
Please make a video on the lips of all the fish, fried they are great
no throat? 😕😳
Wings were 100% removed, just not in the video 🤙
I bet that head, with all its toughness makes a great fish stock if you boil it for 8 hours.
I’ve Speared Countless Hogfish That Size & Bigger Over Many Years Of Commercial Spearfishing
You and my dad both! He’s been commercial spearfishing and lobster diving since the 70’s. We’re in South East Florida, where are you out of!?
@@reedthefishmonger What’s Your Dad’s Name, I Might Know Him… I’m A 3rd Generational South Florida Native From Palm Beach, Florida… But @ The Moment I’m With Family In Lake Placid, Florida
@@reedthefishmonger I’m a Retired Deep Sea Saturation Diver & Life Long Commercial Fisherman
@@markweigel3301 We’re in Delray! My dad is Clay Brand. Captain Clay and Sons Seafood Market
The Carolinas have monster hogs.
Wish we had more down here!
You need to add the weight of both cheeks to see what that total yield weight is
Bro why put stack the fillets scale to meat on the scale though
make sinigang with the head and bones....do not waste
I didn’t get it in but I had guessed 3 pounds each. Oh well. I’ll be faster next time.
That’s a damn good guess!! Better than most
That’s not a fish..that’s a “HOG” 😬
Not all fish are edible bro !
Since you didn't filet the skin and scales off those slabs, I am concerned that you have a considerable false weight in your assessment. Never ate or cleaned hog fish so I don't know if the skin is edible or if this fish was scaled before you fileted it.
🍁💙
i think the muscles below the lips could be quite full, and i wouldn't miss on those collars..
In general labridae fish have tasty lips and heads
Bet that tongue is great fried! ❤
pog fish
ahhhhhh you put the skin touching the meat!!!
I know 🤦♂️ heat of the moment filming 😂
Meat looks is like sheep’s head
You should have also cut off the collars
I did, just not in the video 🤙
MANE
There's no such thing as a poor yield...only poor creativity
Ciguaterra specimen, no thanks.
My Philippina wife was highly unimpressed with all that unused meat around the head. They dont waste a thing.
The word is FILLET, not FILLEY !!!!!
They are well on their way to the end of the Dodo 🦤 bird.