Reed, I love watching your expertise. You’re educating so many of us who love eating fish but are either inexperienced or unsure of how to process the fish we’ve either caught or bought.
same with water temperature. Learnt this from his other videos. If you really want to wash it do it with cold salt water. Can't remember the exact salt and water ratio though
Squeebiebalmy8776 is correct! Your fish will absorb some of the water compromising the texture and taste. It will also break down and age the fish much quicker. 🙏
it's so stunning! it would be great pleasure put some special stuffing on that fish then chuck into the oven :D cooking the fresh fish is full of joy! 🤤😍😙
Reed, brother another very good instructional video sir. Thank you. I'm wondering, because I've never had a Bronzino fish before, can this canoeing technique be done with Speckled Sea Trout, Striped Bass, Red Drums, and or Black Sea Bass?
Thank you brotha! This cut can be applied to most fish but they won’t all stand up like this. Speckled trout and Black Sea Bass would likely work best out of the list you gave
Looks fantastic, I'm still trying to butterfly without cutting through the skin, once I have that mastered I'll give this a go. Is it easier to start with larger fish? Have to admit though, the meat around the head was delicious, be such a waste to discard it 😀
Take your time As if i have any to begin with I swear every time people come and say "oh i watch it on youtube" to butterfly, canoe, "reverse" butterfly, double cutlet and ask to do it for them, i blame you reed
I think most Americans never seen a fish with a head on. Reed you have opened the eyes of America to eating other parts of the fish. Fish head curry the best bro using Snapper
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What would you stuff inside this canoe!?
In short, a whole omelet sans other meat.
Bell peppers, cheese, egg, the works.
Pepper stew
A canoe needs a paddle fish to roe. Crab cakes, mushrooms and bacon drenched in hot rindless brie. 🍆
Crab/pepper/onion/cream cheese/parmesean/bread crumb mix
French fries, cheese and gravy.
Reed, I love watching your expertise. You’re educating so many of us who love eating fish but are either inexperienced or unsure of how to process the fish we’ve either caught or bought.
Thank you for the kind words! I think sharing skills and information is the best thing we can use this app for. 🙏
I should call her
It definitely needs to get stuffed before getting cooked
😂😂
This is gold! 😂
My wife just asked me what I was laughing at.
We used to call my buddy "Bronzino", and I never knew why, but now I do! It's because he looked like a fish! Thanks Reed!
😂😂😂
Keep up the good work educating us fishermen on how to better filet our fish! More meat is being saved because of your channel for sure!
Thank you brotha! The more we use the less we need to take 🤙
I don't really like to eat fish nor have I ever cut/prepare a fish but, ?I love watching your videos.
Thank you for watching! I love hearing there’s entertainment value in addition to being educational. 🙏🙌
Yup...that IS what I was thinking!! It been too long since I went canoeing!!
Life is short get your canoe wet as much as possible! 🙌
@@reedthefishmonger ❤❤❤
Why should you not use fresh water on expose meat? I hear I am making a mistake, but tell me why please :)
saltwater fish meat will absorb the fresh water compromising flesh quality and making it mushy
same with water temperature. Learnt this from his other videos. If you really want to wash it do it with cold salt water. Can't remember the exact salt and water ratio though
Squeebiebalmy8776 is correct! Your fish will absorb some of the water compromising the texture and taste. It will also break down and age the fish much quicker. 🙏
Wow! Thank you for letting ne know!
Osmotic pressure.
Wow thank you so much! I fish and love to cook fish whole. This is the prep I was looking for.
Heck yeah! What would you cook it with? 😁
@@reedthefishmonger probably some lemony roasted potatoes and maybe some green beans
You're not a fishmonger... You're a fish wizard ♥️🌹💐😉
I can see this technique used to make the masgouf even better.
Thank you! 🙏 Yes, similar but less bones and the head isn’t split 🤙
it's so stunning! it would be great pleasure put some special stuffing on that fish then chuck into the oven :D
cooking the fresh fish is full of joy! 🤤😍😙
Special stuffing? 😳 lol on a serious note, what would you stuff it with!?
This is advanced! It must be how those seafood restaurants do those elaborate stuffed fish dishes. Pro work.
Thank you for watching! 🙏
Reed, brother another very good instructional video sir. Thank you.
I'm wondering, because I've never had a Bronzino fish before, can this canoeing technique be done with Speckled Sea Trout, Striped Bass, Red Drums, and or Black Sea Bass?
Thank you brotha! This cut can be applied to most fish but they won’t all stand up like this. Speckled trout and Black Sea Bass would likely work best out of the list you gave
@@reedthefishmonger Perfect! Thank you!
So good! Canoeing seems like filleting, but taken to the next level.
I’m still working on filleting. 😂
Love your videos, Reed. 👍
Thank you for watching!
Make a video on the nutrituion on different type of fish and wether whole fish cooked or filleted is the best way to consume and cook please.
Back when I was a smart talker, (AKA a cunninglinguist) a subject much like the thumbnail was often the highlight of an evening.
😂😂😂
Looks fantastic, I'm still trying to butterfly without cutting through the skin, once I have that mastered I'll give this a go. Is it easier to start with larger fish?
Have to admit though, the meat around the head was delicious, be such a waste to discard it 😀
I2lb fish are going to be the easiest more or less. Bigger fish can have tougher ribs and pin bones. 🤙
Take your time
As if i have any to begin with
I swear every time people come and say "oh i watch it on youtube" to butterfly, canoe, "reverse" butterfly, double cutlet and ask to do it for them, i blame you reed
My bad 😅
What scissors are those? I bought a Dexter fillet knife after watching your videos, and I love it :)
Heck yeah! These scissors are made by Chef Liwei the grandfather of fish dry aging. I have them on my site Reedthefishmonger.com 🤙
“I know what you’re thinking”
Me: I’m not really thinki… (intrusive thought: FISHUSSY!)
It looks like the shape of things to come!
If you’re lucky 😮💨
It looks like a European sea bass ? Great technique
Spot on brotha! Bronzino is a European Seabass 🤙
@reedrhefishmonger why no fresh water on exposed meat?
I love your skills, very good 👍
Thank you! 🙏
Love your content
Thank you! 🙏
Those fish must have been Bled First?.... You should have shown/mentioned this
Why can't fresh water touch it?
Can I do this with a trigger fish ?
Yes but not worth the effort. Triggerfish are great cooked whole though 🤙
Everything reminds me of her 😢
I’m so sorry bro 😭
😂 same here 😂
Surgical!!🤙🤙
Why no fresh water? We rinse ours off all the time.
Exposed fish flesh will absorb some of the water on the surface significantly reducing it’s shelf life as well as compromising taste and texture.
@@reedthefishmonger so washing it just before you cook it should have little impact.
Are those fish farm raised
Yes sir!
If it looks like one, smells like one...
😅
I think most Americans never seen a fish with a head on. Reed you have opened the eyes of America to eating other parts of the fish. Fish head curry the best bro using Snapper
Thank you brotha! I love a good fish head curry too. What’s your “must have” ingredients in yours?
@@reedthefishmonger gotta have okra in the curry
Aight hear me out
😅
Pause lol
😅
Did you just cut through the skin?😊
People do weird things. I hope you charge the hell out of them for ding this.
Labor free if you buy the fish 😅
This better not smell🤣 like fish
😳😳😳
Weird fleshlight
😂
…..it looks like it smells like fish….
😅
Very average work