This has to be one of the most educational fish fillet videos I've ever watched. I feel like there's not a single part of the fish that I don't know about. Keep it up man
I've been cooking professionally for 45 years. This is a great educational demo. Not many places break down their fish like this anymore. We would break them down and separate every fish the way you are doing. Every scrap was used and the bones were poached. Nice work 🤙🤙🤙
Hi Reed The Fishmonger, Snowy Grouper here. I would like you to lovingly and sexily cut me up and describe my phenomenal anatomy to your audience the exact same way you did my cousin in this video.
Amazing! The level of your respect and professionalism is at another level. Pure artistry. The amount of time that you put into giving your customers a pristine cut is worth more than you charging, I'm sure.
Reed after 34 years the seafood industry Your segments continue to be a fantastic promotion to seafood products everywhere and certainly helps to educate the general consumer about the incredible options available to them if they will open there minds to the range ....which also helps to take away pressure from traditional fish species that don't necessarily have to be everyone first and only choice for seafood Well done
Thank you for the kind words brotha! I love getting to help people view fish as more than just two fillets. Where did/do you work? Have a blessed day my friend!
@reedthefishmonger Thanks for the reply mate In Australia We are also processors and distributors. More recently we have acquired 2 commercial fishing vessels that operate in our line caught fishery targeting a range of deep water Snappers and other reef fish species We are also heavily involved in wild caught prawning sector as well Keep up the good fight my friend
Pretty impressive how you break that fish down into so many cuts! I'm sure there's many great ways to cook it, but right now my unsophisticated palate would love a pound or so of whatever part you recommend to cut up, dip in beer batter and deep fry. A splash of malt vinegar now and then, some crispy fries, a cold beer, I'd be all set.
If anyone had ever told me that I would be binge-watching a fishmonger on YT one day, I would have laughed...now, I am looking forward to shopping for whole fish daily....lol
Hey Reed, I love watching you fillet all these fish. It takes me back to my childhood. When the Crappies would run up the river and we would bring our catch home to my mother. She set aside what she was making for dinner and fillet all the little crappies we had caught. Mom filleted them with an electric knife. The electric knife cut through the fish like butter. Thanks for your videos.
I had a neighbor who was a mate on a charter fishing boat. One day they caught a monster Snowy...he kept the head a d cooked it relatively slow in smoker style grill, that meat was phenomenal. No seasoning...just cooked to perfection.
Fantastic (phenomenal 😂) video Reed . A real masterclass on how to utilise every part of the fish . I’ve filleted fish for many years and have learned heaps on how to fillet different species from your videos .
My (8 yr old) son and I love your channel, Reed. He picked up fishing a few months ago, and he loves it. We live in Long Island, NY, so he's been catching a lot of black bass recently (only 8-9 inches, so he returns). Every morning before school, he asks me to drop him off at a nearby bridge so he can cast and fish for an hour. He can't wait til he catches a keeper (16 inches) so he can fillet it! Thanks for the great content!
Huh, for working as a cook, this has upped my game in working with fish. I work at a hole in the wall locals only bar with a heavy fish specialty menu, and you've pointed out how to fix some of my mistakes on fish butchering. Got me started with your Monkfish video (and frankly, I hadn't broken down Monkfish since Culinary school almost 15 years ago) so its been super useful.
Awesome stuff. Very informative and greatly appreciated. Going to show this to my cooks so they stop making fish butchery look like it was done with a hatchet.
Giant groupers are a treat. In Asia, the head is chopped up into big chunks and cooked in soup, giving a thick and almost creamy stock that is rich in seafood flavour. But these big fishes are rare to come by in markets. Usually 1 or 2 big groupers per week. When I see them, I buy them and freeze them till it's time to cook the most amazing fish head soup.
Reed, Im enjoying your enthusiasm and love of what you are doing. I started in a family retail market and moved into working in New York's famed Fulton Market by 1977. Boned maybe 4000 lbs of larger fish every DAY. I had other guys skinning. I remember the morning that the first farm raised Salmon arrived in the United States and never stopped coming in every Sunday and Wednesday night from JFK. It changed retail fish sales forever. Groupers have a wider or deeper collar so you cant collar cut it like you did that Faroe island Salmon. Norwegian Salmon came to the US first. It took the US Salmon fisheries 25 years to recover from the European invasion. Wild Salmon was garbage until about 1995-2000. Nothing better than American Red Snappers, for my table. Let me know how to contact you directly, I can assist your enthusiasm and content away from the channel. Great work!!! PS, Im not crazy about that really long dexter. We all used 7 and 8 inch dexters for boning and 9 inch russell knives to skin with.
This video is awesome. I love seafood, but I'm not confident in my own abilities and knowledge to buy a fish, dress it, and cook it myself. Your videos are actually inspiring me to do just that. I feel like I've been missing out on great fish because I don't know what I'm doing. My great grandfather was a butcher, so I got cattle and land animals. That was passed down to us. My grandfather would do fish, but he did it so rarely I never caught on. After watching you do that Grouper, I feel like I have to do one now. That fish looked amazing. I've had grouper, but I definitely haven't had most of those cuts.
@@reedthefishmonger well if you're going to do it, I'm pretty sure everyone who watches you would be glad. There's no one who could do it better than a fish monger. Anyone can say this particular chef cooks a particular fish the best. But there's no chef that knows so much about fish more than you. 💪
in addition, I think it would be great if you show the fish prep then cooking the best part of it. Man, just thinking of it makes me excited. The dish doesn't even have to look/taste perfect. The simpler, the better.
I'm not sure if you ever did a video on how to properly sharpen your knives, but I think that a lot of views would like to know how to get their blades as sharp as yours.
My man you have mad skills. I love to see a master craftsman at work in any trade. Your clear explanation of what you are doing as you do it is so informative I have realized my mistakes and will make corrections this spring. I also like the way you explain the fish anatomy in regard to cooking. Also, what brand are those knives. Thanks TK from NC.
Very delicious fish, here in New Zealand the Grouper family of fish is called "Hapuku" and is quite expensive. In the Arabian Gulf countries too they are popular going all the way to the Indian subcontinent. And there they are not filleted, they slice them across with the skin on and deep fry them.🐟 🐟 🐟 🐟
take a shot every time he says snowy grouper... kinda like playing a drinking game where every time you see the ocean in The Perfect Storm you have a drink
I'm dutch born the only experience with fish organs I recall would be liver especially as you said cod liver,on bread salt pepper,excellent!never heard of eating any other organs of any fresh or salt water fish.now I have a hankering for smoked eel....
Great episode. If I wanted, could I purchase a large Snowy grouper like that and have you separate and package it in all those portions? That would be cool. Same as what I have done with a beef.
Hey brotha! I use Dexter knives. They’re relatively inexpensive and easy to sharpen. I sell them on my website reedthefishmonger.com and you can use code RTF for 20% off the whole site. Thank you for watching!
Your videos make me so hungry after watching. I only wish you would spend some time afterwards and actually show us how to cook this delicious meat using various spices and marinades, then which method works best for each cut - grilling, baking, frying, sauteing, etc. Regardless, you have a talent and are using it to educate us. Keep it up!!
everytime the knife flicks, I don't doubt your skills but I also believe anything can happen. Pray for the cameraman; I hope he has insurance. love the content
What do you use to keep your knives sharp? I have used a whet stone for years but I feel like my technique is lacking, especially with my flexible filet knives.
I was trying to type a comment about why you didn't get a spoon and go to town. But I couldn't concentrate on typing because you kept talking over my thoughts. Turns out You were talking about getting a spoon. Well done Sir!
There is a trend and I’m starting to realize from all your videos: Ugly or deep cold water fish are the most consistent-Best tasting fish in the ocean?
@@reedthefishmonger We’re going to come down to you’ll fishery. What is the best time of the day to get the freshest fish(immediately off the boats)? Or, what days are normally supplied?
This has to be one of the most educational fish fillet videos I've ever watched. I feel like there's not a single part of the fish that I don't know about. Keep it up man
Thank you for the kind words brotha!
I've been cooking professionally for 45 years. This is a great educational demo. Not many places break down their fish like this anymore. We would break them down and separate every fish the way you are doing. Every scrap was used and the bones were poached.
Nice work 🤙🤙🤙
Thank you for watching chef! 🙏
Hi Reed The Fishmonger, Snowy Grouper here. I would like you to lovingly and sexily cut me up and describe my phenomenal anatomy to your audience the exact same way you did my cousin in this video.
Amazing! The level of your respect and professionalism is at another level. Pure artistry. The amount of time that you put into giving your customers a pristine cut is worth more than you charging, I'm sure.
Reed after 34 years the seafood industry
Your segments continue to be a fantastic promotion to seafood products everywhere
and certainly helps to educate the general consumer about the incredible options available to them if they will open there minds to the range ....which also helps to take away pressure from traditional fish species that don't necessarily have to be everyone first and only choice for seafood
Well done
Thank you for the kind words brotha! I love getting to help people view fish as more than just two fillets. Where did/do you work? Have a blessed day my friend!
@reedthefishmonger
Thanks for the reply mate
In Australia
We are also processors and distributors. More recently we have acquired 2 commercial fishing vessels that operate in our line caught fishery targeting a range of deep water Snappers and other reef fish species
We are also heavily involved in wild caught prawning sector as well
Keep up the good fight my friend
Drinking game: Take a shot every time Reed talks about losing meat. Take 2 shots any time he says "delicious."
You trying to go blind!? 😂
And 3 every "fenomenal"!!!!
youd get alcohol poisoning 😂😂😂
Wouldn't be healthy or wise. Lots of fun though
Drinking game, take a shot every hour it takes you to fillet that fish.
Pretty impressive how you break that fish down into so many cuts! I'm sure there's many great ways to cook it, but right now my unsophisticated palate would love a pound or so of whatever part you recommend to cut up, dip in beer batter and deep fry. A splash of malt vinegar now and then, some crispy fries, a cold beer, I'd be all set.
Thank you brotha! For that prep, I’d go for bone-out collar, belly, or the tail meat BUT any part of this fish would be amazing fried! 🤙
If anyone had ever told me that I would be binge-watching a fishmonger on YT one day, I would have laughed...now, I am looking forward to shopping for whole fish daily....lol
One of the most relatable comments I ever read 😂
Hey Reed, I love watching you fillet all these fish. It takes me back to my childhood. When the Crappies would run up the river and we would bring our catch home to my mother. She set aside what she was making for dinner and fillet all the little crappies we had caught.
Mom filleted them with an electric knife. The electric knife cut through the fish like butter.
Thanks for your videos.
I had a neighbor who was a mate on a charter fishing boat. One day they caught a monster Snowy...he kept the head a d cooked it relatively slow in smoker style grill, that meat was phenomenal.
No seasoning...just cooked to perfection.
Fantastic (phenomenal 😂) video Reed . A real masterclass on how to utilise every part of the fish . I’ve filleted fish for many years and have learned heaps on how to fillet different species from your videos .
You are a true artist, my friend. Having been a bit of a gourmet butcher in my earlier days, I can really appreciate you. Keep up the good work!
Thank you for the kind words! Have a killer day my friend!
My (8 yr old) son and I love your channel, Reed. He picked up fishing a few months ago, and he loves it.
We live in Long Island, NY, so he's been catching a lot of black bass recently (only 8-9 inches, so he returns).
Every morning before school, he asks me to drop him off at a nearby bridge so he can cast and fish for an hour.
He can't wait til he catches a keeper (16 inches) so he can fillet it! Thanks for the great content!
That's so cool ! I love the passion your son has for fishing.
Delicious video, Reed! I love how you edit them without losing any meat from the video!!!
Thank you for that feedback! I’m glad you’re enjoying our videos! 🙌🙏
@@reedthefishmonger Love them!!!!
I love watching you filet these fish, never knew there was such an art to it.
Thank you for watching! 🙏🙏🙏
Now thats how you clean a fish and get the most of all the meat. Awesome.
Thank you! The more we use, the less we need to take! 🙏
Huh, for working as a cook, this has upped my game in working with fish. I work at a hole in the wall locals only bar with a heavy fish specialty menu, and you've pointed out how to fix some of my mistakes on fish butchering. Got me started with your Monkfish video (and frankly, I hadn't broken down Monkfish since Culinary school almost 15 years ago) so its been super useful.
This video is like free masterclass. I bet chefs would be watching this especially those who are trying to perfect fish butchering
Thank you brotha! I’d be honored if this video was used to help chefs and cooks 🙏
I'll bet the stray cats don't even like hanging out around your fish market, they'll starve😂
Makes you think you could do it yourself....yeah, me and my future Jerry finger
😂😂😂
Awesome stuff. Very informative and greatly appreciated. Going to show this to my cooks so they stop making fish butchery look like it was done with a hatchet.
Thank you for watching chef! If this video is a help to your cooks that’s a big win in my book! Have a killer day 🤙
Giant groupers are a treat. In Asia, the head is chopped up into big chunks and cooked in soup, giving a thick and almost creamy stock that is rich in seafood flavour. But these big fishes are rare to come by in markets. Usually 1 or 2 big groupers per week. When I see them, I buy them and freeze them till it's time to cook the most amazing fish head soup.
Fish Anatomy 101. This was absolutely mind blowing, I had no idea how much meat can be removed and used. Excellent 👍🏼
this is so cool. I'm glad there are people out there doing this with this level of knowledge and attention to detail
Incredible video Reed. I’ve learned more in your videos about fish than from any other source.
Omg snowy and yellow edge are amongst my very fav deep water fish! Absolutely spectacular!!
Hey Lacey! I’m right there with you! 🙏🙌
Reed, Im enjoying your enthusiasm and love of what you are doing. I started in a family retail market and moved into working in New York's famed Fulton Market by 1977. Boned maybe 4000 lbs of larger fish every DAY. I had other guys skinning. I remember the morning that the first farm raised Salmon arrived in the United States and never stopped coming in every Sunday and Wednesday night from JFK. It changed retail fish sales forever. Groupers have a wider or deeper collar so you cant collar cut it like you did that Faroe island Salmon. Norwegian Salmon came to the US first. It took the US Salmon fisheries 25 years to recover from the European invasion. Wild Salmon was garbage until about 1995-2000. Nothing better than American Red Snappers, for my table. Let me know how to contact you directly, I can assist your enthusiasm and content away from the channel. Great work!!!
PS, Im not crazy about that really long dexter. We all used 7 and 8 inch dexters for boning and 9 inch russell knives to skin with.
I fell in love with the shorts Reed and had to subscribe great videos and absolutely love your voice. ❤
Wow! Thank you so much for watching!! 🙏🙏🙏
This video is awesome. I love seafood, but I'm not confident in my own abilities and knowledge to buy a fish, dress it, and cook it myself. Your videos are actually inspiring me to do just that. I feel like I've been missing out on great fish because I don't know what I'm doing. My great grandfather was a butcher, so I got cattle and land animals. That was passed down to us. My grandfather would do fish, but he did it so rarely I never caught on. After watching you do that Grouper, I feel like I have to do one now. That fish looked amazing. I've had grouper, but I definitely haven't had most of those cuts.
You're the best fillet guy on all of RUclips. I have to stop by your market and give you some business. I'm in Miami Gardens. You're not too far.
Thank you so much!! Would love to take care of you when you come to visit!
Talk about using every part of the fish! Excellent demonstration
Amazing as usual! Great job Reed👍🏼👍🏼
Thank you so much brotha! 🙏
Monger is an artist! No joke. 🙏. I'd like to get the recipes for each of the cuts. I'm mega impressed with this entire video. Thanks for sharing.
Phenomenal 😊 super skills, great to see.
Fish n chips tonight, I think. 👍
Thank god for commercial fisherman I worked a bandit boat many years really fun snowy and tile fishing good to watch other end of processing
I wish there was a youtuber who solely cooks fish around the world with dishes they are perfectly designed for.
Awesome idea! 🙌
@@reedthefishmonger well if you're going to do it, I'm pretty sure everyone who watches you would be glad. There's no one who could do it better than a fish monger. Anyone can say this particular chef cooks a particular fish the best. But there's no chef that knows so much about fish more than you. 💪
in addition, I think it would be great if you show the fish prep then cooking the best part of it. Man, just thinking of it makes me excited. The dish doesn't even have to look/taste perfect. The simpler, the better.
You're a bloody legend, Reed!
This is Fascinating, the knowledge you are sharing on here is unrivaled. It’s always cool to see a True professional do their thing!
I love watching because I learn about seafood that I have never heard about! I research the fish too and learn which regions they are from! ❤
I'm not sure if you ever did a video on how to properly sharpen your knives, but I think that a lot of views would like to know how to get their blades as sharp as yours.
I have! It’s on the channel, thank you! 🤙
...that was an impressive demonstration....i applaud your skill....
Dude your knowledge is impressive,Bravo sir
Thank you so much! 🙏
Great video, again. Thanks for the Amberjack bellies and collars last month !
My man you have mad skills. I love to see a master craftsman at work in any trade. Your clear explanation of what you are doing as you do it is so informative I have realized my mistakes and will make corrections this spring. I also like the way you explain the fish anatomy in regard to cooking. Also, what brand are those knives. Thanks TK from NC.
Damn, your videos are making me want to move to FL..... to your neighborhood! Thanks Reed
Come on down! 🙏🙌
Would love to see you do video on ikejime or at least the importance of bleeding fish and the difference it makes!
Coming soon!! 🙏🙌
Great, great skill and information!
Thank you for watching!!
In all seriousness, fenomenal video. What a neat job.
You are absolutely incredible. You are an artist on" fish butchery"👏👏👏👏👏
Thank for the kind words my brotha!! 🙏
It's like a beautiful science this channel. Pure GENIUS ❤
Reed, GREAT video! What other fish do to cook/Grill without scaling?
Thank you Steve! Any fish that have scales that don’t flake off easily is great grilled skin on.
This folks is what is referred to as a Master Class in filleting a fish.
Very delicious fish, here in New Zealand the Grouper family of fish is called "Hapuku" and is quite expensive. In the Arabian Gulf countries too they are popular going all the way to the Indian subcontinent. And there they are not filleted, they slice them across with the skin on and deep fry them.🐟 🐟 🐟 🐟
No matter what country this fish family seems to be one of the more expensive, it’s universally good 😂
Reed you should make a book on all the different fish filets. I think you would have a good following.
All those smaller end pieces look like they'd be SO killer fried up Fish 'n Chips style!
Absolutely! Among many more
very nice sir!! I want to have some fish now after watching your art.
Thank you for watching! I hope you find some good fresh fish!!
I'd buy your fish if had a store near Phila. You are phenomenal with your vids. You make me want to eat fish every day!
In New Zealand its more usual to cross cut grouper than fillet them, to get nice thick grouper steaks for the BBQ.
take a shot every time he says snowy grouper... kinda like playing a drinking game where every time you see the ocean in The Perfect Storm you have a drink
He forgot the eyeballs. The whole eyeballs without the solid core is the most delicious part of the fish. The throat is just the second.
Money bro is money! Great production. Thanks.
Great Vid! You are a pro for such a young man
Thank you so much! 🙏
I’m half way through the video and I’m really hoping that you make a gigantic fish tater chip with that tail
I love crispy fish fins! They’re much better when smaller with more delicate fins 🤙
I'm dutch born the only experience with fish organs I recall would be liver especially as you said cod liver,on bread salt pepper,excellent!never heard of eating any other organs of any fresh or salt water fish.now I have a hankering for smoked eel....
thanks fishmonger. i learned a lot today.
Brilliant! Thank you
Very instructive and passionate. Tomorrow I catch myself a Snowey ;-)
most excellent breakdown of a grouper fish! learned about fish 'bacon'
Absolutely awesome brother
Thank you brotha!! 🙏
excellent break down, minimal waste.
Time to make stock of the bones
Thank you brotha! These boxes made a killer broth 🤙
Great episode. If I wanted, could I purchase a large Snowy grouper like that and have you separate and package it in all those portions? That would be cool. Same as what I have done with a beef.
Not sure why Im watching this, but he's giving a good education in it
Great Videos. What part of Florida is your Restaurant
Thank you! We’re a family owned seafood market in Delray Beach 🤙
A master with a knife. Scary… but Phenomenal.
Reed where do you get your knives. I have several fillet knives but your knives seem to be razor sharp. Care to share ????
Hey brotha! I use Dexter knives. They’re relatively inexpensive and easy to sharpen. I sell them on my website reedthefishmonger.com and you can use code RTF for 20% off the whole site. Thank you for watching!
Great video now I just need a snowy grouper and I'll be fine
wow, a coelecanth! that prehistoric fish is delish!
I don’t know why this is so interesting
Oddly satisfying to watch things get cut up? 😁
Who knew!
Now you do! 😁
I live in Aruba. Grouper used to be the go to fish. Now i avoid any grouper. Just had too much of it.
So much verity in the ocean no stress!
Aruba in the house 👍🌞
Absolutely Amazing channel ❤️❤️❤️❤️❤️❤️
I like the Filet-O-Fish part its really good with fries
Your videos make me so hungry after watching. I only wish you would spend some time afterwards and actually show us how to cook this delicious meat using various spices and marinades, then which method works best for each cut - grilling, baking, frying, sauteing, etc. Regardless, you have a talent and are using it to educate us. Keep it up!!
You left quite a bit of the red meat on the grouper; I usually cut it off. Doesn't it taste fishy?
Yes, in my opinion. I trim the bulk of it off.
everytime the knife flicks, I don't doubt your skills but I also believe anything can happen. Pray for the cameraman; I hope he has insurance. love the content
we sells those ribs and people goes banana over it. which in the market, we got plenty of them too 😆
Very interesting and now I am more appreciative of eating this delicious fish.
I love that!!
Thank you. Amazing.
23:40 when you go flat knife does this mean pressure slightly more on the spine of the knife?
Grouper Troopers
🤣🤣🤣
Act your age not your shoe size
Reed is wonderful. Thanks! But as an amateur I would just hurt myself with fish of that size. This job is probably better left for pro's!
Drool. It's so fun watching your videos!
Thank you so much! 🙏
What do you use to keep your knives sharp? I have used a whet stone for years but I feel like my technique is lacking, especially with my flexible filet knives.
Grouper is a high demand reef fish in Asia. There are even grouper farms in Taiwan China Thailand
I was trying to type a comment about why you didn't get a spoon and go to town. But I couldn't concentrate on typing because you kept talking over my thoughts. Turns out You were talking about getting a spoon. Well done Sir!
Hahaha thank you brotha! The more we use the less we need to take 🙏
Another great video 🔥🔥
When you held the head up I had flashbacks to Return of the Jedi
Who would have ever thought watching a guy clean fish so entertaining. Great shit, Reed. Keep it up
That Fish pretty much looks like a giant Smallmouth Bass. Bass is delicious too!
A bass this size would be insane!!
Most fish heads and the bones make awesome broth and enough meat for dinner in the soup. People need to stop wasting it!
There is a trend and I’m starting to realize from all your videos:
Ugly or deep cold water fish are the most consistent-Best tasting fish in the ocean?
There’s plenty of phenomenal shallow water fish too. You’re right though, the deep dwellers are some of my favorites!
@@reedthefishmonger We’re going to come down to you’ll fishery. What is the best time of the day to get the freshest fish(immediately off the boats)? Or, what days are normally supplied?
Nice filet job. Head meat is the sweetest.