For us Italians the head is the tastier part of the grouper. We do also linguine (pasta) with grouper head but with other ingredients, it's really delicious.! Greetings from Italy
Reed my man. Thank you for the educational work you do mate. I have learned so much from watching your work. I must say, the content,presentation and zest you inject makes it look like Fun. Your skills and knowledge are outstanding. Keep up the good work my friend. All the best to you, all the way from Moe town in Gippsland. Australia. I love your style.😂
Not sure what you mean by that because of all dishes I seen, they're used with the green parts. Using only the white part sounds like a lot of waste all for an inferior flavour.
Ha, you can keep the main dish. I would grab the goods in the pressure cooker pot, call some friends and go sit on a picnic table and proceed to pick the meat off the bones and eat the veggies.
the best chicken stock always starts with cooked bones.. smoking it takes it to the next level. I'll have to try this when I make my next fish Chowder.
Hey Reed, I'm in Australia and would love to see you fillet some large Barramundi and Yellow Belly perch. Hope you can source some. By the way, Barramundi has some wickedly sharp gill slits
The absolute lack of chemistry between those two and the extra pungent atmosphere helps showing like a magnifying glass that the first guy should rather stick to fishmongering, 😂 And the other has such a godlike level of patience and pliable character that you would never know if you're having a honest conversation with him, ever. And I'm not even a youtuber lol I enjoy the fish filleting videos 100 times more than this. And yeah I think those in rhe french chef school call it fumee, so those who went to that school also call it like that. Just a wild guess. The price goes up because they have the guts to rise the price knowing they will still get clients perhaps
Reed, your title and thumbnail aren’t doing this video justice. Took me a several days to know that this was a cooking video. Also, all Fumè are stocks but not all stocks are fumè.
Watching you split that head reminds me of the whole fish head, served at the award winning "Fallow" - a pub in London - ruclips.net/video/49FMhZDeV1k/видео.html
Hawk tuah at 8:07
Such a good comment I pinned it over my own.
For us Italians the head is the tastier part of the grouper. We do also linguine (pasta) with grouper head but with other ingredients, it's really delicious.! Greetings from Italy
Spot on! The head is phenomenal!
Outstanding dish, got the grouper and off to market to get the other ingredients, thanks for sharing
Heck yeah brotha! You’re going to love it!
My kind of food! Excellent! Thank you!
Bro it was so good!!
Awesome video. From the sea to the table
Reed my man.
Thank you for the educational work you do mate.
I have learned so much from watching your work.
I must say, the content,presentation and zest you inject makes it look like Fun.
Your skills and knowledge are outstanding.
Keep up the good work my friend.
All the best to you, all the way from Moe town in Gippsland. Australia.
I love your style.😂
Thank you so much for the love brotha!! I’d love to visit the fishery in your neck of the woods one day!
for lemongrass, the white parts at the bottom is used not the leaves, those are discarded
Not sure what you mean by that because of all dishes I seen, they're used with the green parts. Using only the white part sounds like a lot of waste all for an inferior flavour.
thanks for the recipe,i think ill have to try it.
You’re going to love it!
Really great video man I loved this
Love the chef’s knives! And shoutout to a fellow lefty!
Ha, you can keep the main dish. I would grab the goods in the pressure cooker pot, call some friends and go sit on a picnic table and proceed to pick the meat off the bones and eat the veggies.
Trust that nothing was wasted 🤙
That looked so good. Hungry now!
It was phenomenal! Try it out sometime 🤙
the best chicken stock always starts with cooked bones.. smoking it takes it to the next level. I'll have to try this when I make my next fish Chowder.
You don’t have to sanitize your fish with chlorine 😂😂. We just use fresh limes and water
That was a joke bro 👍
@@reedthefishmonger oh… I was fried watching this last night. Thank God 💯😭
My mouth is watering.
It was so good!!
Love the content! Say could you do an octopus with recipe suggestions? Thanks. You the machine.
Octopus coming up! 🫡
Love your videos, Reed. 👍🐟
That is how we do in Africa we smoke the fish
There is no wasting
Love it brotha!
Smash or pass!?
Smash all the way! Absolutely lovely
Thats alot of work and money in ingredients. Would definitely eat it though.
@@kerrymiller4074🙌🙌
@@Finac69worth every step brotha! Nothing was expensive either except for the fish
Love to watch your channel.
That looks amazing!
Bro it was so good!!
Outstanding!
Thank you! It was so good!
More videos with this guy!
I would happily pay $40 for that dish!
You and I both bro! I wish there was a restaurant where I could get food like this!
We went exotic on this meal 👍🏽
Bro it was so good!!
@@reedthefishmonger It really looked good. You should do more content like that 👍🏽
@@scorporsupremacy7948Thank you! We’ll definitely do more 🙏🙌
Hey Reed, I'm in Australia and would love to see you fillet some large Barramundi and Yellow Belly perch. Hope you can source some. By the way, Barramundi has some wickedly sharp gill slits
8:00 im dead
😂
I guess Solar guitars are not doing that great? didn't think Ola Englund stop making music and start a fish business 🤣
Groundhog day!
Had to get rid of the glitch 😅
Aloha. Fume and fish stock are different. Fume means smoked in French.
They are referring to Fumet not Fume to different meanings
The absolute lack of chemistry between those two and the extra pungent atmosphere helps showing like a magnifying glass that the first guy should rather stick to fishmongering, 😂
And the other has such a godlike level of patience and pliable character that you would never know if you're having a honest conversation with him, ever. And I'm not even a youtuber lol
I enjoy the fish filleting videos 100 times more than this. And yeah I think those in rhe french chef school call it fumee, so those who went to that school also call it like that. Just a wild guess. The price goes up because they have the guts to rise the price knowing they will still get clients perhaps
Aloha Reed. Fume actually means smoke in French. If you ever go there, Par Fume, means no smoking.
This one is spelled fumet 🤙
@@reedthefishmonger Aloha. You are correct. Had to re-educate myself. Been out of the industry awhile, thank goodness.
fume means smoked.
In one of your videos you said to never use fresh water to rinse ffish off, why is this an exception?
That rule is for the flesh not stock
I would never hose off a fillet. In a perfect world I would’ve even brined the head but a hose is what I had. 🤙
Never fresh water. Eva
Reed, your title and thumbnail aren’t doing this video justice. Took me a several days to know that this was a cooking video. Also, all Fumè are stocks but not all stocks are fumè.
Watching you split that head reminds me of the whole fish head, served at the award winning "Fallow" - a pub in London -
ruclips.net/video/49FMhZDeV1k/видео.html
WTF is that??? 8:44 washing pasta??? That is the biggest mistake you can do, don't call yourself a chef!
1st, Chef Luke has one multiple awards, one of which is multinational. Second, have you ever used buckwheat noodles?
Fucking amateur hour today lol