Filleting Whole Swordfish
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- Опубликовано: 22 мар 2024
- Professionally filleting whole Swordfish at my fish market!
In this video you will learn how to harvest the best parts of a Swordfish.
- Reed the Fishmonger
Get my fillet knife at
www.reedthefishmonger.com
www.killerdock.com/
#fishmonger #reedthefishmonger #swordfish
MB01S9OYLPXMAWK
How would you cook this Swordfish Tomahawk!?
So many options!! Marinate for a few hours and grill (I’m not a pro). Question for you! As a fishmonger, have you ever used fish marrow like beef marrow is used?
@@zackkullis5555😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢
Worked on a Sword boat back in the '70's and we were regularly catching fish over 250 pounds. I'm glad the fishery has recovered since it almost crashed in the 90's, but it's still kinda sad to see juveniles like this one come to market.
Always fun watching a professional fish cutter. Zero waste left on the bone when done properly and the techniques differ depending on the fish.
I spent 35 years as a fisherman in Hawaii and have cut literally hundreds of fish. Trolling for Ahi (tuna), Ono (Wahoo), and Marlin.
Our biggest Marlin weighed just under 600 pounds and just about killed both of us as it came in green over the transom. Marlin isn’t really sought after as table-fare but excellent for smoking. The only fish worth more smoked than raw in Hawaii. And I know the best Marlin smoker in the islands. Raw marlin is about 8 dollars a pound but smoked is around $25. Still, I don’t care. I want this monster off my boat and dealt with by a pro.
After sawing off the bill and tail of the marlin, it still took up half the deck of our fishing boat so we gutted it and filled the cavity with ice.
Headed back to Kaneohe from the Kaiwi Channel 20 miles out. Once in cellphone range I called Steve. “You guys went out this morning, how’d you do?” He asked.
“Well, it was pretty slow and we got a couple mahi so we set out the Marlin lures to head back in, knowing and hoping we wouldn’t catch one of the damn things, but we caught a monster! Easily over 500.”
Steve said, “Good going! Perfect timing too! I just got done with another guy’s marlin so my smoker is open. I’ll meet you guys at the pier.”
We’ve done this with Steve a few times before and he has a few rules he sticks to. First, he won’t bother with a marlin under 300 pounds since the work is the same but not worth the effort in profit. The deal is, he’ll cut the fish into manageable cross sections and then cut it again at home into sticks for smoking. He marinates and smokes the marlin in his huge walk-in smoker and keeps half the meat. We get half the meat back. When Steve saw the marlin he guessed it close to 600 pounds. Minus the head, tail, bones, skin, maybe 450 pounds of meat. Once smoked, that weight is reduced by half. So Steve gets 125 pounds of smoked marlin to sell and he gave us the other half. Now we’re basically stuck with hundreds of sticks of the best smoked marlin on the island but not about to set up a stand to sell it. So as usual, we gave it away to neighbors and friends. That’s the aloha way.
Anyway, fishermen in the neighborhood are always the most popular and people would come over with coolers and food and guitars.
Our boat coming home always meant a party was about to commence, and people in Hawaii will have a party for sometimes no reason at all. Good fun. 🤙🏼
Wow that sounds like an amazing life brother! Thank you for sharing that story. I bet your life would’ve made a killer tv show 🤙
@@reedthefishmonger , Ya know, we still joke about that. If only we could have filmed all the crazy stuff we did. But this was long before “reality TV” and RUclips, even camera phones didn’t exist. Plus, the attitude was taking pictures or videos meant you weren’t working so you’re in the way and not helpful. It was a different time where we didn’t share secrets with the world.
But you’re right, these days I regret not having this crazy stuff on film. It’s all filed away in my memory banks and just comes out when I see cool videos about fish cutting like yours. You’re a real pro man. It’s great that you can share your skills with people and we really appreciate that. I’m still amazed at how long I’ve caught and cut fish but never mastered the art as well as you professionals in the game.
Progress keeps progressing, us old timers left in the dust. That’s so cool.
@@Woodstock271 I'm from Back In The Day also. Love your story and I myself think times were better then. Your story goes on to prove it. Peace Brother
@@gerardfenn3988 , Yeah man. The old days were even better than the later days I fished in Hawaii. In the old days there was no GPS, no cell phones, but the fishing gear was basically the same. The mosquito fleet back then could only communicate to each other by CB radio. VHF was only for emergencies so we had our fishing channel 23 everyone monitored. We’d call a friend in the area and we had a pre-arranged code to go to another channel to share secrets and coordinates to where the fish are. You didn’t want every boat finding out so I’d say, “Alii’lani, take it up five.” And that meant to go down two channels. The other boats would click up five channels and we’d go down two.
You had to talk fast because the other spies would eventually find you by scanning the channels one by one. By then, your buddy knows where to meet you and you go silent back to 23. Work the school as a team. Real fun cat and mouse game.
Now we use cellphones but there’s no antenna sights on land that can bounce a signal over the horizon, so cellphones don’t work 20 miles out. We still use CBs out there. They work no matter how far from land you are.
“Old-school” is a phrase I’m quite fond of now because I’m old. I know more than the young pups who cheat with their new gadgets. Without them, they are lost. It’s still required by the U.S. Coast Guard to have a compass on board but very few youngsters know how to use one. When the GPS goes tits up, they are lost. We’ve rescued a few lost souls who couldn’t find the islands because they were slaves to electronics and helpless without them. “No worry kids, Grandpa going lead you to Molokai.”
Thanks for the kind words my “old-school” friend. 🤙🏼
I really appreciate the joy with which you make your videos, and how open you are in sharing. Thank you.
Awesome! Cleaning the swordfish made me think of shark (the poor man’s swordfish). Have you ever made a video of cleaning a shark, maybe a blacktip. That would be interesting because they’re a little more accessible for fishermen.
Shark video is definitely going to happen 🤙
@@reedthefishmonger Fantastic!
that collagen/ mercury comment made me laugh
My guy Reed is going to be like the Mad Hatter in a few years. 😂
😂
That's such a perfect eating size sword! Such a fantastic fish!
Absolutely delicious! So tender and juicy when cooked right 🤙
I'd use the tail meat for cat food !! when i filleted 2 whole groupers following your videos (4 and 6lbs), the head and skeleton went into a pressure cooker to make fish bone broth/jelly and meat scraps all went into the next couple of days of cat meals. my two kitties were OBSESSED with the fresh grouper scraps and the jar of jelly is still going strong in the fridge!
That’s awesome!! I love hearing about “scraps”getting used for different purposes! Lucky cats 🤙
Dude you are Nuts eating the Coligen gel in the Backbone!
Makes you strong like oysters 😂
@@reedthefishmonger Dude... you rock! XD
Seems pretty effortless too 😛
Awesome video appreciate your craft and expertise
Nice video brotha love it
Thank you sir. Very informative and entertaining = please keep these videos coming sir.
i love watching you fillet fish of all types!!! want to share any secrets on how you sharpen your fillet knives? they always look so sharp even the long ones you use for making steaks out of swordfish etc. thanks and keep up the good vids!!
You are a pro
MY FAVORITE ❤
Hard to beat fresh Swordfish!
LMFAO "collagen and mercury concentrate"! Awesome.
TNX 4 VID LOL
Thank you for watching 🤙
Reed tell the folks to use a knife with a wet blade, glides through the fish like a hot knife through butter.
interesting how u also wash the black slime off the swordfish. saw a video where they washed off a big swordfish with a water blaster.
Can you teach us how to make the smoked fish dip you talked about in this video?
I always used to nail the tails of big fish to a fence post. Sort of like trophies. They dry out, and stay there for years.
Was that cold salt water? Or fresh? I remember you saying about washing snapper, that the water should be saltes
Awesome video!!!
What kind of Dexter slicer do you use?
Thank you! 7inch Sani Safe 🤙 you can find them on my site code RTF for 20% off
i have a big dryed tuna tail. you can dry it too. for accessory :)
Please do a video on types of Knifes you use and Sharping tips and how often you sharpen your knifes thanks.
Will do!
@@reedthefishmonger Even just simply knife cutting techniques, learned experiences, how not to slice yourself up as a pro...
Collagen/mercury shots!!! 😂
That tail you cut off can crisp up in the deep fryer. Make sure to cut off the fins first, it would be like crispy pork knuckles. Great for beer chow
Great video again! Can I ask what you use to sharpen your knives, anything special?
Thank you brotha! I use cheap ol’ whetstones 🤙
I want a swordfish tomahawk so bad right now.
I don’t blame you! They’re phenomenal
Times have changed it’s called regulation for the fish species it might be smaller but legal so it also has a right to be caught as well
Can you get the wings to eat from every fish? Thanks again,great video brother!
Most fish! Some aren’t good or worth the trouble
I haven't seen 'Swordfish sushi', so excuse this question.... _Have you tried it? And if so, what does it compare to?_ *THANKS!*
What do you do with the bills and tail fins if any with your billfish? Thank!
The swords are saved for decorations and the tail often goes overboard 🤙
Based on the size of the head, it appears to be a juvenile.
It’s a pup well over size limit 🤙
I do my tomahawks vicariously by watching reed.
Thank you for watching brotha!
Another awesome video but i am a little confused. In several of your other videos, you state to never wash your fish with fresh water. But now you purposely wash the sword with freshwater hose. Can you explain why?
Great question! Never let freshwater touch exposed meat. Once I cut it open no freshwater touches the fillet 🤙
I suppose the hose shoots sea water?
We have to use all of it. Think Thialand.
Bones go on the smoker 🤙
No scales on these?
Please! I have a question. I am wanting to buy "the exact Dexter Russell" filet knife I see you using so often. You shared it was the 7" narrow flexible blade... But what Dexter model number is it ?!!
I've found so many different 7"ers from Dexter Basics to many fancier others. I only want to buy the Dexter model 7" you use. Sir, you have totally sold me completely. Highly skilled influencer yiu are. Also, let me know if you have a Dexter discout code that saves me but helps you too!!! FishMonger... Thanks for the great influence you have had on my fish prepping. You ARE Tops!!!
PS: I have a rather large collection of filet knives from Martini to Bubba to other Dexters. But none cut like your Dexter. Totally blown away by your mastery of skills. You Da Man! So share...
what Dexter model filet knife is your favorite "Go To Dexter" filet knife ????.
In advance, respectfully thank you, for your response.
Sincerely, Bill
Shamu's former trainer
Hey Bill! Thank you for the kind words. Here’s a direct link to my knife reedthefishmonger.com/products/7-sani-safe-flexible-filet-knife code RTF for 20% off 🤙
Bro-Miester! Thank you so much for the info and disco! Awaiting delivery. You Da Man!
Those Tomahawks look great! Such a shame that in countries that don't have their own sword fisheries, you only ever see sword loins (not that they're not tasty but still...) That would be going straight into a cast iron pan with a teriyaki glaze!
I’ve never tried teriyaki, I bet it’s good! I treat them like steak, heavy salt and pepper and beef fat 🔥
@@reedthefishmonger oh that's great - now I've got to clean up all this drool!
@@HCH9990😂😂😂
couple of questions…
is there still a concern that swordfish have high mercury content?
is the sword kept and what can be done with it?
Sword is high in mercury. Many medical professionals suggest as long as you’re only eating high mercury fish once a week or less you’re fine. We save the swords for decoration 🤙
I thought that was Brad Leone for a second 🤔
How much of a problem are swordfish worms?
Collagen and mercury concentrate is bananas 😂
Where these caught?
Mexico?
Yo Reed, What about the "Cheeks" ? They are wonderfully Fatty and on big fish are good sized. Also, we used to cut about a half inch to an inch strip along the slice in the belly then fried it up. We called it "Swordfish Bacon"
Hey brotha! Personally not a fan of sword cheeks. The big ball of fat that doesn’t render is rough 😂 sword belly is the best part of the whole damn fish though 🤙
I was always taught when possible it is best to use salt water when cleaning fish. Any truth to that? Also use a brush to clean the skin to get as much of that mud off as possible.
Great question! Only (icy) saltwater on exposed meat. The fillet can soak up some of the freshwater compromising the taste, texture, and longevity of the fillet. The outside of the fish is totally fine/safe to spray down 🤙
Man this may be kinda morbid but it would be so cool to preserve the head and make an actual sword out of it
What would I do with the head meat? Make Vienna sausages.
Not much meat in there! But a broth or a soup is doable 🤙
Crab bait tail
The "not so good" collar meat I call it armpit meat because it's under the pectoral fin is great smoked. I've got a lot of people hooked on salmon armpit meat. It's white just like the cheeks.
Salmon collars are killer! Much fattier than cheeks and phenomenal smoked 🤙
Lol, mercury concentrates😂 dude isn't hiding anything
A baby swordfish
Small pup for sure! Well over legal size limit in South East Florida 🤙
I would hang it on the back porch to scare away mermaids
Great to see you are using everything of the fish!
Ten Brazil nuts per pound of fish has enough Selenium to neutralize the Mercury.
Woah! That’s crazy, thank you for sharing!
thats a baby
Small pup for sure. Well above legal size where we live 🤙
sword burgers with tail piece
Sign me up!
Are you in Delray?
Yes sir!
When do you think you will do another pompano video? The season is open all year so I'm already trying to get me one!
Pan seared, very light cajun spice to not overpower the fish.
Simple is best with fish this quality! What kind of pan do you use, steel or cast iron?
Dukes mayo, garlic, dill, lemon, course salt and cracked peper pinch of blackened season..😋
If you had a handful of motion you sure wouldn't want to be touching the fish!
Grill it with a sweet chili glaze
Thank you for commenting! What’s your favorite chili glaze recipe? Or favorite store bought brand?
@@reedthefishmonger I use the Mae Ploy brand
@@MTNmyMAGThanks for the tip!
Do you ever find abscesses? I've purchased market swordfish steaks and I found voids filled with a stinky yellow paste substance. I couldn't find any information on it. Turned me off of the species.
Swords get tumors like most large creatures. They should NEVER end up at the customers house. That was a big mistake by your monger. Hopefully you give sword another shot someday. I’ll be shipping this Summer 🤙
Those pockets are where a worm known as a "Nimatode" has burrowed into the fish and lives off the muscle. The glob you got is a decomposing worm. Capt. Mike
P.S.: in Cali they try to cut'em out or pull them out. It does not effect the meat. Capt. Mike
Anthony Bourdain said they are full of giant worms. Is that true?
Full of small worms that are safe to eat just like much of what we eat
Ok, I'll take 4 stakes.
Mercury, concentrate lol
😂
But can he fillet a blob fish 😅
WARNING: THE MERCURY LEVEL IN THIS FISH IS ABOUT .80 PPM.
I'm sick at my stomach!
Eating raw marrow????
Feed it to your dog?
Sounds like a waste of high end fish, lucky dog
@@reedthefishmonger I guess it depends on how much you like the dog? I meant the tail after you took the meat off.
@@Marss13zahhhh I thought you were responding to the Tomahawk comment 😂 sorry about that! tail meat is fine for the pup
If you can life it, it’s too small.
That’s a little one. No wonder it’s harder to find big ones. Sucks
I donated this fish. It’s over the legal size and weight.
Thats a baby marlin
Psych!!!
My ex tried filleting my sword
I'm getting very frustrated here. Many times my computer tells me you have a new video posted and when I click on your channel it's the same video that's been up there a week or more. Nothing new. What gives?
Not sure brotha, this one was posted March 23rd. I get minimum 1 new video up a week
I'd use the meat together with the parts from the fins and make a tasty soup. Would be delish! ^_^
Were scales on that fish or is it like tuna
Swordfish is good, but one of the most overrated fish in the ocean. It's pretty mid imo.
I'd make a nice fat bowl of poke with the tail meat.
Very pathetic any so called low life sportsmen would keep a baby swordfish, very sad,
I just can’t get with thick pieces of fish! I find sword fish to be like a fish steak. I can’t do it
More for me! 😁
I had swordfish one time and didn't care too much for it. Really strong fishy taste.
Hey brotha! Swordfish does not have a strong fishy taste unless it’s old or poorly taken care of on the water or both
That fish should never have been killed it is too small and never had a chance to reproduce
Well above legal size where we live. We have a strong Sword population down here that’s managed well. None of those multiple day boats that pull in hundreds of fish. Just small vessels that get a couple at a time 🤙
That tail meat can be good for ceviche or caldo de pescado.
Nightmare of Microplastic 🤧
That may be legal but come on dude.
That's a baby sword. Who keeps a small pup like this? Shameful.
Waaaaa
He isn’t the one who catches the fishes, he’s just a fishmonger
Sometimes they die after the fight
Commercial fishermen who pay their bills following the law to a t. This fish is well over commercial size limit so it sounds like your fight should be with the rules not the rule followers. Have a blessed day 🤙
@@reedthefishmongerIf it took more than 20 minutes to reel in that monster I'd be surprised. I'd be embarrassed to show up at the dock with this juvenile. The long liners do enough damage.
Amazing how times have changed. That fish would have been released to grow up before we wiped out that fishery. Now juvenile fish are keepers.
This fish is well over commercial size limit so it sounds like your fight should be with the rules not the rule followers. Have a blessed day 🤙