Thank you so much!! Partnered up with a professional for these long videos! Butchery episodes every Monday at 8pm and Cooking Show episodes every Friday at 8pm Eastern
@reed_thefishmonger beautiful upgrade! I did some research this morning on your history and relocation. Im so happy for you guys to have such nice property to work within and I hope to get closer one day to be able visit. Wish the best for you and your family. 🍻🍻👌🏻
@@crimsonfancy Wow thank you so much!!! We are so blessed to have such a wonderful community that has helped us grow. Would love to have you over brotha!! 🙏🙌
Thank you for the feedback brotha! I’ll still be doing 5 or more shorts a week. PLUS Long Form Fish Butchery videos every Monday and a Fish Cooking Show every Friday at 8pm Eastern! 🙌
Very cool that a lot of your Florida fish we have in Hawaii as well. In Hawaii we call that one “Onaga”. Japanese name but most our fish have both Japanese and Hawaiian names. I’ve only caught a couple while bottom fishing for Opaka’paka in 600 feet of water. Onaga is a really prize fish to catch. We cook that one on the barbecue with the skin on but the scales removed. A little lemon garlic butter on the fillets and man you’re in heaven brah! Great fish cutting as usual! 🤙🏼
You definitely have a good eye & cutting skills to find the interesting parts & pockets of fish filet' i.e. -- Swordfish - Tomahawk shoulder cuts. (fantastic !!!!!) 😁
Great stuff, awesome details! Hope to see a flounder soon!! some shellfish/ crustaceans would be awesome as well. Regardless I'm pumped to see what you got coming up.
Thank you brotha!! I’m not getting Flounder in at the market currently but next load I see I’ll do a video for you! Might be a while, but I’ll get it 😁
great video. I am only confident enough to cook the yellowtail snapper filets from Capt Clays - so tasty. Have you ever tried a restaurant in Jupiter called Leftovers? great fish dishes there. Thanks again for the videos!
Thanks for the videos. Do you have any on knife sharpening? I’ve done the following recipe and it was great: Cast iron skillet is key Pre-Heat oven to 400 degrees Have 5-6 fresh garlic cloves peeled and chopped in big chunks. Shred some Parmesan cheese Season both sides of fish with salt (kosher or pink Himalayan) and pepper Heat up avocado oil until it just begins smoke. Add fish and let them sear for 1-2 minutes on each side. If they are thicker pieces, let them cook longer and vice versa for thinner fillets. Don't add fish too early or it won't char/ crisp. Once seared, add 2-3 chunks of butter to each piece and then put the garlic on top of each. Stick the entire pan in the oven and finish cooking 12-15 minutes. Once done, set the pan on top of the stove and spoon melted butter over the top of each fillet
Thanks for watching brotha! I have a short video on knife sharpening but I’ll get a Long version out soon! That dish sounds phenomenal brotha!! Have you ever worked in a kitchen!?
I saw a vid where they deboned the collars. U ever think about doing that? Also i find its a lot easier if you scale the collars before you remove them.
Great episode! Thank you for the info; just wondering, what happens to the fish heads? Are they sold at market or thrown back into the ocean? I ask because it seems like the head accounts for at least 20% of the fish's weight.
Hey brotha! Thank you for the video idea, I will definitely make a Salmon video!! I fillet it leaving the entire collar on the fillet and remove it after. That way I can add a little extra meat on the collar 🤙
@@reedthefishmonger thanks I look forward to it. I really learned a lot watching you. I fish all the time up here in Alaska. And I really love filleting the fish. Watching the way you do these fish has really helped me with rockfish techniques, using the tip to run down the back first, disconnecting the pin bones, and going all the way through the fillet from the rib bones before going over the ribs. Thank you!
Be interesting to see you get a Deba knife and learn how to do that technique, then you could go on to one of those crazy Taiwanese 'tear drop' cleavers' . I always remember what Chen Kinichi' could do with a massive Chinese cleaver.
I'd cook for five days 1st day Thai style with coconut and herbs, grilled 2nd day Japanese style with some delicious Soy sauce 3rd day Teriyaki sweet chili grilled style, lots of ginger 4th day Deep fried with fries and beers 5th day smoked on the BBQ with scales and skin still on one side
If you’re removing the skin anyways there’s no need. In addition, it’s great grilled with scales on! The meat slides right off when it’s fully cooked! 🙌
Unless you’re going to cook it on the half shell (scales on) or remove the skin anyways. Anytime in leaving the skin on and scales off I remove the scales first.
2 to 3 portions left on the skeleton or one teriffic stew stock from the amount of meat left on that skeleton -------- need to be a pinch more detailed.
Hey brotha! Thank you for watching and commenting! If you want to see what happens to the rest of it you can check out this longer video 😁 ruclips.net/video/ZW7HXjHSFIE/видео.html
As a tradesman myself - you are a pro brother no doubt about it! So glad to have found your channel indeed!
This is the only chnnel that brings this content. And it’s high quality!
Thank you so much brotha!! Where do you spearfish? My dad has been commercial spearfishing since the 70’s
Love seeing the quality of your content continually growing brotha
Thank you so much!! Partnered up with a professional for these long videos! Butchery episodes every Monday at 8pm and Cooking Show episodes every Friday at 8pm Eastern
Thats an awesome kitchen to work out of
Thank you! That’s our cut room at Captain Clay And Sons Seafood Market in Delray Beach, Florida 😁
@reed_thefishmonger beautiful upgrade! I did some research this morning on your history and relocation. Im so happy for you guys to have such nice property to work within and I hope to get closer one day to be able visit.
Wish the best for you and your family. 🍻🍻👌🏻
@@crimsonfancy Wow thank you so much!!! We are so blessed to have such a wonderful community that has helped us grow. Would love to have you over brotha!! 🙏🙌
Love this longer content. I still like the shorts too tho. I'd grill those wings, and do a mixture of blackened and fried fillets. Great job!
Thank you for the feedback brotha! I’ll still be doing 5 or more shorts a week. PLUS Long Form Fish Butchery videos every Monday and a Fish Cooking Show every Friday at 8pm Eastern! 🙌
Nice work! It's nice to see a skilled worker that obviously loves his work!
Thank you so much brotha!! It’s such a gift to do what I love every day!
Man, you make it look easy. But again, you have been doing it for year's.
That is why I call you the King.
Thank you for sharing.
🦈🐡
Thank you brotha!! I share these videos so it can be easier for those that watch! 😁
Very cool that a lot of your Florida fish we have in Hawaii as well. In Hawaii we call that one “Onaga”. Japanese name but most our fish have both Japanese and Hawaiian names. I’ve only caught a couple while bottom fishing for Opaka’paka in 600 feet of water. Onaga is a really prize fish to catch. We cook that one on the barbecue with the skin on but the scales removed. A little lemon garlic butter on the fillets and man you’re in heaven brah!
Great fish cutting as usual! 🤙🏼
Beautiful fish!!! Amazing!!👍🏻
Thank you for watching!! 🙏
First time I’ve watched you. Excellent episode Thank you - I look forward to seeing more
Thank you for watching brotha!! New Fish Butchery episodes every Monday at 8pm Eastern 🙌
You definitely have a good eye & cutting skills
to find the interesting parts & pockets of fish filet'
i.e. -- Swordfish - Tomahawk shoulder cuts.
(fantastic !!!!!)
😁
Thank you so much brotha!! I definitely have fun with it! 😁
Flame tail snapper in qld Australia . Very tasty , nice job on that
Excellent fish, matched by your technique.
Great stuff, awesome details! Hope to see a flounder soon!! some shellfish/ crustaceans would be awesome as well. Regardless I'm pumped to see what you got coming up.
Thank you brotha!! I’m not getting Flounder in at the market currently but next load I see I’ll do a video for you! Might be a while, but I’ll get it 😁
@@reedthefishmonger cant wait, excited to see what's next.
That's an exceptionally pretty fish, wow.
I agree! Thank you for watching! 🙏😁
great video. I am only confident enough to cook the yellowtail snapper filets from Capt Clays - so tasty. Have you ever tried a restaurant in Jupiter called Leftovers? great fish dishes there. Thanks again for the videos!
Thank you for watching! Any of our guys at Captain Clay’s can help you with cook times and recommendations! Leftovers is awesome, great food!
Thanks for the videos. Do you have any on knife sharpening?
I’ve done the following recipe and it was great:
Cast iron skillet is key
Pre-Heat oven to 400 degrees
Have 5-6 fresh garlic cloves peeled and chopped in big chunks. Shred some Parmesan cheese
Season both sides of fish with salt (kosher or pink Himalayan)
and pepper
Heat up avocado oil until it just begins smoke. Add fish and let them sear for 1-2 minutes on each side. If they are thicker pieces, let them cook longer and vice versa for thinner fillets. Don't add fish too early or it won't char/ crisp.
Once seared, add 2-3 chunks of butter to each piece and then put the garlic on top of each. Stick the entire pan in the oven and finish cooking 12-15 minutes.
Once done, set the pan on top of the stove and spoon melted butter over the top of each fillet
Thanks for watching brotha! I have a short video on knife sharpening but I’ll get a Long version out soon! That dish sounds phenomenal brotha!! Have you ever worked in a kitchen!?
No, but back in my younger days, I waited tables at an oceanfront restaurant and my wife and I love to try new recipes.
I saw a vid where they deboned the collars. U ever think about doing that? Also i find its a lot easier if you scale the collars before you remove them.
I put out videos on just about every way of doing it! I agree, scaling first is definitely easier!
Outstanding - both the art and video!
We have yelloweye aka red snapper here in AK and its seriously our tatiest fish you can catch, above all salmon and halibut.
Yelloweye is phenomenal! 🤙
Soon enough 250k 🤙🏼 another successful day in the OR Dr. Reed !
Thank you so much Matt!!!
Great episode! Thank you for the info; just wondering, what happens to the fish heads? Are they sold at market or thrown back into the ocean? I ask because it seems like the head accounts for at least 20% of the fish's weight.
Love these vids bro
Thank you so much brotha!! New Fish Butchery Episodes every Monday at 8pm Eastern! 🙌🙏
That’s awesome. Can you please show us how to remove salmon collars is the same way or can you just do it the same way as this queen snapper?
Hey brotha! Thank you for the video idea, I will definitely make a Salmon video!! I fillet it leaving the entire collar on the fillet and remove it after. That way I can add a little extra meat on the collar 🤙
@@reedthefishmonger thanks I look forward to it. I really learned a lot watching you. I fish all the time up here in Alaska. And I really love filleting the fish. Watching the way you do these fish has really helped me with rockfish techniques, using the tip to run down the back first, disconnecting the pin bones, and going all the way through the fillet from the rib bones before going over the ribs. Thank you!
You rince the fish in « salt water » is the salt important?
Be interesting to see you get a Deba knife and learn how to do that technique, then you could go on to one of those crazy Taiwanese 'tear drop' cleavers' . I always remember what Chen Kinichi' could do with a massive Chinese cleaver.
It would be fun to experiment with for sure! I’ve never used one!
Hi, which brand model knive do you use, how do you sharp it, wet stones? Thank you, great work you do.
Amazing!
WOW WHAT A BEAUTIFUL FISH. HOW MUCH DOES A FISH LIKE THIS COST?
What gloves are you wearing to protect from cuts and knicks?
Basic vinyl gloves. They won’t protect you from anything serious
That's a big one
I'd cook for five days
1st day Thai style with coconut and herbs, grilled
2nd day Japanese style with some delicious Soy sauce
3rd day Teriyaki sweet chili grilled style, lots of ginger
4th day Deep fried with fries and beers
5th day smoked on the BBQ with scales and skin still on one side
Heck yeah!! Those all sound delicious! If you could only pick ONE, which would it be!??
Don’t get those up in Minnesota, damn !
No sir but I hear you get some pretty good freshwater fish! What’s your favorite!?
BTW, trophy Queenie there
Such a gift to clean it!
We need you to do a shark next
Heck yeah! I’m doing a shark trip with @deadcrab in October!
Nice to put on bbq grill
Absolutely!! How would you season it for grilling!?
Ceviche !
The man himself!! Love me some ceviche! Do you put any non-traditional ingredients in there!?
Thats called a flame snapper in the Pacific Islands
Correct! In the US and surrounding islands it’s called Queen Snapper! 🙌
Nah same family but slightly different
@@ElijahMcgeorgeyeah it is
@@granttunbridge3412 google knows a little more than u
Steamed or fried
What seasoning do you like to use!?
I’m more of a eater than a cook and obviously came across the videos I don’t like things to spicy so I’m mellow and sweet flavours
@@rhodesc1your would like Eathai’s brown sauce! Has all the basics in one cooking sauce for savory/sweet 🤙 www.eathaiflorida.com
the "nothing left" can be made into alot of things
Absolutely! We make soups, stocks, fish cakes and more! ruclips.net/video/ZW7HXjHSFIE/видео.htmlsi=FbfTf01xyWx3Uyo2
So, why not descale the fish first?
If you’re removing the skin anyways there’s no need. In addition, it’s great grilled with scales on! The meat slides right off when it’s fully cooked! 🙌
Easier to skin it after filleted.
World hunger has left the group chat…
I’m an older millennial, can you decipher this for me? 😂
🤣
Pull the guts, the gills and the eyes.. and dry age one..
I’d love to get into Dry Aging!!!
Golden rule , scale fish before they come into house .
Unless you’re going to cook it on the half shell (scales on) or remove the skin anyways. Anytime in leaving the skin on and scales off I remove the scales first.
2 to 3 portions left on the skeleton or one teriffic stew stock from the amount of meat left on that skeleton -------- need to be a pinch more detailed.
Hey brotha! Thank you for watching and commenting! If you want to see what happens to the rest of it you can check out this longer video 😁 ruclips.net/video/ZW7HXjHSFIE/видео.html
Where are all the internal organs of this fish??
Everything lovely except the painting on your arms
I’m glad you enjoyed the rest 😂