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?
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. 🤙🏼
@@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.
@@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. 🤙🏼
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.
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!
Separate the meat from the fins, save them to dry and grind to meal for making cat treats. Cook the tail meat,(after brushing off the black/silver scale dust), start a bouillabaisse.
So my beloved was a Michelin Star trained chef and had a restaurant up in Cape Cod Massachusetts for 20 years. I showed her this video cause she made a swordfish puttanesca. Her dish was amazing. So when I came across your video, I showed her and she was very interested and her assessment of you is. that you rock. Be well
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.
I wondered how he (Reed) keeps his knife sticky sharp. @reedthefishmonger do us a favor and PLEASE do a video on how to maintain a "sticky" sharp knife to cut up fish. 🙏PRETTY PLEASE with a cherry on top of whipped cream.🙏🙏
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!!
Hope you read this. Our walk-in neighborhood Sushi Cafe in San Mateo CA was "Mutsu." Chef knew us, cute young couple. Big...BIG Yellow-fin tail meat, lightly smoked not cooked. He saved it for us. Usually a staff hidden treat. We ate the whole thing and talked of his life story, immigrating from Japan. 49 years ago. So! I'd smoke that thing in a mix of Pecan and Apple wood for dinner! That tail meat was awesome! Some of it we ate Sashimi style... yummm.
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 🤙
Just curious if you have let if bath in ice for several day draining the water then replacing with new ice until no blood is left in the swordfish. I found this method really improves the flavor and removing all the blood over a few days gives the meat a more true taste and zero fishy taste. What say you. Of course I do this myself and I am not in business.
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?
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 🤙
The filet mignon of the aquatic world. Always good if not over cooked and best grilled of course. Blind test with my friends they cant tell it from beef.
I've seen East Asian fishmongers cut up their swordfish, but they first skin their species of swordfish because they have spines underneath the skin, which I can only presume helps the swordfish swim faster. Could you please help explain the anatomy of these species of fish, please, and thank you
Hi Reed. Does swordfish have scales? I have heard that when it is small, less than 2-3 feet, it has scales and the loses them. Some say even large swordfish have scales but the kind of grow into or under the skin. What is your experience?
💯🔥👍💥‼️ WHAT I LOVE ABOUT YOUR OVER ALL CONTENT, PRESENTATIONS, DETAILED EXPLAINING, AND DEFINITELY MOST IMPORTANTLY UNLIKE MOST OTHER CHANNELS IS YOUR VERY HUMBLE DOWN TO EARTH RESPECTFUL PERSONALITY ALWAYS IN A GOOD POSITIVE FRIENDLY MOOD AND OF COURSE MOSTLY YOU DON'T WASTE ANYTHING OF YOUR PRODUCT AND CAN GIVE A RATS ASS WHAT ANYONE ELSE THINKS
Those wings you said weren’t ideal are amazing on a bbq with just salt and pepper, I think the wings of most fish are amazing here in oz they are prized
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 🤙
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 🤙
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
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!
In the USA that might be the case but not in the rest of the world, in New Zealand and Australia there are fish consist over the 500lb mark being caught and they're plentiful at that. Matt Watson is a recreational angler from NZ that doesn't see many fish under the 400lb mark and has seen them up to and possibly over 900lb.
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.
Our family growing up had Swordfish like once every few months.. Now Swordfish isn't as popular as it used to be...You should be wearing a clean white appron not folded up around you waist either.. An appron worn around the neck and tied off behind your waist..
Methyl mercury, cancerous tumors and intramuscular parasites. These are fairly common with swordfish. I like my steaks broiled with butter and sour cream and grilled baby asparagus with sauce Hollandaise on side.
Butchering half of beef or a whole hog, it’s the same each time almost. Fish on the other hand, it’s different with each fish. I'm guessing he's got a few years experence. He makes it look easy... Oh yeah, “Making sure you don’t lose any of that delicious ‘insert type of fish here’ meat” He says that in just about every video he does.
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😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢
Fr 🥺
That fish should be illegal it is so small
@@unrealuknow864 yeah 🥺
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. 🤙🏼
when he said "... what ever, I am not wasting it"
warmth my heart ❤
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!
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 🤙
Separate the meat from the fins, save them to dry and grind to meal for making cat treats. Cook the tail meat,(after brushing off the black/silver scale dust), start a bouillabaisse.
So my beloved was a Michelin Star trained chef and had a restaurant up in Cape Cod Massachusetts for 20 years. I showed her this video cause she made a swordfish puttanesca. Her dish was amazing. So when I came across your video, I showed her and she was very interested and her assessment of you is. that you rock. Be well
I really appreciate the joy with which you make your videos, and how open you are in sharing. Thank you.
that collagen/ mercury comment made me laugh
My guy Reed is going to be like the Mad Hatter in a few years. 😂
😂
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 😛
This guy make sure no meat goes to waste 💯 That's what's up 👏🏽👏🏽👏🏽👏🏽
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.
Greed and corruption.
@@mg8718probably all those guys taking the large 250 lb spawners crashed the population 😅
@@rr-sp5ii Wiping out all our fish to sell them too Japan.
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...
I wondered how he (Reed) keeps his knife sticky sharp.
@reedthefishmonger do us a favor and PLEASE do a video on how to maintain a "sticky" sharp knife to cut up fish. 🙏PRETTY PLEASE with a cherry on top of whipped cream.🙏🙏
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!!
Money bro is money! Great presentation. Thanks.
Hope you read this. Our walk-in neighborhood Sushi Cafe in San Mateo CA was "Mutsu." Chef knew us, cute young couple. Big...BIG Yellow-fin tail meat, lightly smoked not cooked. He saved it for us. Usually a staff hidden treat. We ate the whole thing and talked of his life story, immigrating from Japan. 49 years ago. So! I'd smoke that thing in a mix of Pecan and Apple wood for dinner! That tail meat was awesome! Some of it we ate Sashimi style... yummm.
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!
You are a Master Butcher!
When I worked fish prep in a restaurant that spined got spiced and thrown on the grass and devoured by the cook staff me included...yum
I love how i watched the whole vid as if i have a swordfish too lmao
Just curious if you have let if bath in ice for several day draining the water then replacing with new ice until no blood is left in the swordfish. I found this method really improves the flavor and removing all the blood over a few days gives the meat a more true taste and zero fishy taste. What say you. Of course I do this myself and I am not in business.
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
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.
Great to see you are using everything of the fish!
My dogs love when I come back from a tuna trip, they love the tails.
This guy knows what he's doing 💯🫡🫵🏽
Was that cold salt water? Or fresh? I remember you saying about washing snapper, that the water should be saltes
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
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?
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 🤙
Awesome video appreciate your craft and expertise
Wow amazing cutting skills ❤
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
That's such a perfect eating size sword! Such a fantastic fish!
Absolutely delicious! So tender and juicy when cooked right 🤙
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 live not too far away from that restaurant. Only about46 minutes to an hour on the highway. So, if I wanted, I could go there any time I wanted.
Was that caught across the grand Banks short of the Flemish caps?
The filet mignon of the aquatic world. Always good if not over cooked and best grilled of course. Blind test with my friends they cant tell it from beef.
I've seen East Asian fishmongers cut up their swordfish, but they first skin their species of swordfish because they have spines underneath the skin, which I can only presume helps the swordfish swim faster. Could you please help explain the anatomy of these species of fish, please, and thank you
You, sir, are an artist. I recommend you start using the insanely sharp, purpose designed Japanese fish knives.
That swordfish is huge! I know that tasted good.
Hi Reed. Does swordfish have scales? I have heard that when it is small, less than 2-3 feet, it has scales and the loses them. Some say even large swordfish have scales but the kind of grow into or under the skin. What is your experience?
Great video again! Can I ask what you use to sharpen your knives, anything special?
Thank you brotha! I use cheap ol’ whetstones 🤙
3:04 is that from a squid attack or just from resting on a non-slip mat lol
MY FAVORITE ❤
Hard to beat fresh Swordfish!
LMFAO "collagen and mercury concentrate"! Awesome.
I haven't seen 'Swordfish sushi', so excuse this question.... _Have you tried it? And if so, what does it compare to?_ *THANKS!*
That's a very young swordfish... is it legal size?
Can you teach us how to make the smoked fish dip you talked about in this video?
💯🔥👍💥‼️ WHAT I LOVE ABOUT YOUR OVER ALL CONTENT, PRESENTATIONS, DETAILED EXPLAINING, AND DEFINITELY MOST IMPORTANTLY UNLIKE MOST OTHER CHANNELS IS YOUR VERY HUMBLE DOWN TO EARTH RESPECTFUL PERSONALITY ALWAYS IN A GOOD POSITIVE FRIENDLY MOOD AND OF COURSE MOSTLY YOU DON'T WASTE ANYTHING OF YOUR PRODUCT AND CAN GIVE A RATS ASS WHAT ANYONE ELSE THINKS
What is the legal length?
Reed tell the folks to use a knife with a wet blade, glides through the fish like a hot knife through butter.
I would make a fish stock out of the swordfish tail. I really appreciate how you supposed to get as much meat off the fish as possible
You are a pro
Nice video brotha love it
Collagen/mercury shots!!! 😂
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.
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!
That spine bone meat is MY FLAVORITE cut .... Some thing about the rib bone. Gives it more flavor Bit at the ribs, and slide it off the rib bones YUM
Those wings you said weren’t ideal are amazing on a bbq with just salt and pepper, I think the wings of most fish are amazing here in oz they are prized
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 🤙
How much would 2 bone in swordfish tomahawks cost in today's local market?
It always seems a shame when people catch swordfish or marlin. Stunning fish and this one seems very small
i have a big dryed tuna tail. you can dry it too. for accessory :)
I do my tomahawks vicariously by watching reed.
Thank you for watching brotha!
Where these caught?
Mexico?
How much of a problem are swordfish worms?
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 🤙
Collagen and mercury ha?
Thank you sir. Very informative and entertaining = please keep these videos coming sir.
that swordfish had a run-in with a huge squid
TNX 4 VID LOL
Thank you for watching 🤙
No scales on these?
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
Nice buddy
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😂😂😂
I want a swordfish tomahawk so bad right now.
I don’t blame you! They’re phenomenal
The large genetic stock has been fished out. This is what's left and getting smaller.
In the USA that might be the case but not in the rest of the world, in New Zealand and Australia there are fish consist over the 500lb mark being caught and they're plentiful at that. Matt Watson is a recreational angler from NZ that doesn't see many fish under the 400lb mark and has seen them up to and possibly over 900lb.
Yes agreed we gotta shut down all fishing for 3-5 years and let it rebound or we are screwed
What about cheeker meat?
What would I do with the head meat? Make Vienna sausages.
Not much meat in there! But a broth or a soup is doable 🤙
Hi Reed great videos. I am big fan of swordfish a favorite but some people stear clear because of the worms. Can u comment?
Great now I'm hungry for swordfish.
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
It doesn't have scales? 😮
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 🤙
5:03 👀
Thats a very small swordfish, is that even a legal catch?
Our family growing up had Swordfish like once every few months.. Now Swordfish isn't as popular as it used to be...You should be wearing a clean white appron not folded up around you waist either.. An appron worn around the neck and tied off behind your waist..
That fish never took a shower in his life that’s why the dirt 😂
Tuna is by far the best fish in the world
Bro fell asleep first at the sleepover
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..😋
Lol, mercury concentrates😂 dude isn't hiding anything
I thought that was Brad Leone for a second 🤔
Were scales on that fish or is it like tuna
Once the head and tail are removed all i can see is a giant sardine ready to be canned. 😂
Methyl mercury, cancerous tumors and intramuscular parasites. These are fairly common with swordfish. I like my steaks broiled with butter and sour cream and grilled baby asparagus with sauce Hollandaise on side.
Knife is sharp
We have to use all of it. Think Thialand.
Bones go on the smoker 🤙
Butchering half of beef or a whole hog, it’s the same each time almost. Fish on the other hand, it’s different with each fish. I'm guessing he's got a few years experence. He makes it look easy...
Oh yeah, “Making sure you don’t lose any of that delicious ‘insert type of fish here’ meat” He says that in just about every video he does.
Very pathetic any so called low life sportsmen would keep a baby swordfish, very sad,