I find it interesting how the attitudes have changed on Amberjack. I used to clean over 3000 lbs a week for the Sand Flea restaurant on Okaloosa Island back in the 70's and early 80's. Our number one dish was grilled amberjack - super popular all over the restaurant scene in the Destin/FWB area during that time. It's my favorite for slapping on the grill with our seasoning (somewhat secret) from way back in the day. Try it grilled with jalapenos smothered in pepper jack cheese and sweet southern cole slaw, you won't regret it.
Yeah it is fascinating how things make a comeback. My dad used to sell Pink Porgy for the same price as his Snapper to some restaurants. Then price plummeted, and now they’re making a comeback 😂
Shoot our old spots in Ft. Walton still serve up great Amber Jack. My top three favorite fish. I could eat grilled AJ any day of the week compared to almost anything
I had a wrestle with one from a sailing catamaran at 8 knots with the sails up. After 10 minutes, we dropped the sails and fought for another 10 minutes. Didn't weigh it, but it felt like 35+ pounds. Couldn't even hold a beer upright for an hour after that, my arms were spent.
Catching cooking and eating amberjack down in the outer banks will always be one of my greatest memories, this fish deserves more love it’s absolutely delicious.
I break down fresh fish every day here in the FL panhandle, and most of the guys who cut fish in the seafood markets here call it “wormjack.” While it’s true those spaghetti worms are large and obvious, most people would honestly be pretty surprised to see how many parasites I pull out of grouper (all species of grouper, including scamp) and red snapper as well. This was a really great video on showing the whole anatomy and cuts, including the cheeks.
Im a captain out of PCB and i have never heard it call wormjack. But yeah grouper have multiple species of parasites. Jack just have tapeworms and soem of them dont even have them. Every grouper has worm. Infact the reason certain grouper are kosher is because the they have so many different parasite some are considered accepteble
Fish look delicious… We Polynesien love to dice the fish into cubes(raw), chop some green onions, tomatoes, chili pepper, cucumbers, fresh squeezed coconut milk and fresh lemon juice… eat with taro of breadfruit 🔥🔥🔥🇦🇸🇹🇴🇼🇸🇫🇯🇵🇫
Excellent presentation! Retired chef here. It's so wonderful to hear a clear practical presentation from a professional. But no mention of the stock possibilities for your Court-Bouillon, velouté, etc?'
I'm a Greek boy from the Florida panhandle. About the only fish I won't eat is a puffer fish. They're just too unsafe. Salt water catfish, pinfish, ribbonfish, sea robins, false albacore, it doesn't matter. They're all edible, and if you know how to cook, they all taste great.
I was a prep cook at a high-end fish restaurant on the TX gulf coast. We served AJ often and listed it as such on our menu. The belly was one of the most expensive dishes on the menu. We had a fish monger who brought local catch in every morning and filet it. I would arrive just before he left to get his notes on each item he had. I do not recall ever having AJ collar available but we did have others. I bet he was taking that home or selling it to someone else, lol. I used to love how excited he would get while going over the day's catch.
A old lady used to come into the fish markets in Sydney and scrape all the bones with a desert spoon and leave with a bucket full of fish mince every morning
You talking about the belly of the fish reminds of the look on my youngest son's face the first time he had crispy salmon belly. "Dad, this is better than bacon." I immediately corrected him (as any good dad should do), "Son, we don't talk like that in this house. The words you were looking for were, 'as good as'." He understood the error of his ways.
Dude, I love your enthusiasm for the fish itself and the love of the end product. Great job, great job! I agree with you on the amberjack as one of the better eating fish, esp. the collar and belly meats.
In Italy Amberjack is considered a very precious fish, i was surprised to see it was the "trash fish" of the video, doesn't surprise me you actually like it. Great vid!
@@Anthony-pi6pf its just better to cook all fish/ceviche/sushi/sashimi/gravlax etc. to kill parasites in undercooked fish . Diphyllobothrium latum (broad fish tape worm) can be killed by freezing to-4 degrees below zero for at least 7 days and most home freezers cannot get that cold
I have lived 99% of my life in the Intermountain West, but because of RUclips deep sea fishing is on my bucket list. I love your videos Reed if I ever make it to your part of Florida, I'd love to meet you. Keep up the great work. As a side note: I watched Victor of Landshark Outdoors eat one of those Spaghetti Worms raw, just to prove they are not harmful.
This video was awesome man! Love the technique and the great way you have of showing and telling. Excellent production values but more importantly, gave me new appreciation for a fish I’ve always turned away from. Thanks!
It's funny like in my country Kenya freshwater tilapia is not cheap and it's so delicious and is eaten by many people but in some places it's used as bait for catching crab, lobsters and other bigger fish.
Maybe a tutorial on which fish are good to prepare by scaling and keeping the skin on fish on versus those that are not suitable and why. Thanks, always learn a lot.
Where I come from, we process lots of fish. We peal the worm out. The chunk rest on a illuminated table so all the meat can be seen through. Then the worm is cut out. This is done in industrial processing.
I’ll never forget the time I was a kid down in Ft. Lauderdale with my pops for a flea market. We were staying at a motel right by Bahia Mar, and I asked my dad if I could go deep sea fishing. My old man told me, “If you can talk yourself into a boat, sure.” Thinking there was no way a boat would let some 12yo kid jump aboard, he figured he was in the clear. Boy was he wrong… I found a group of 20-something’s that were down for spring break or a bachelor party or something of the like. They were already drunk so thought it hilarious that this kid wanted to join the trip and welcomed me aboard. The only condition my dad gave the captain was that I was not allowed to bring back anything that we couldn’t eat, no “trophy fish”. We head out onto the sea and get a few lines in the water. After about 20 minutes or so, one of the lines goes spooling out and the group of cocked partiers resoundingly said, “Let the kid take the first one!!”. After all, the captain promised a fish for every trip. They would pick up the gear after a few more pops. Fight of my freaking life… that fish ran for what seemed like forever. I swear I worked that fish for 30-40 minutes but who knows. After what felt like an eternity, I landed what I remember being a 60-something lb amberjack. What an awesome moment for a kid, in the most literal way. I had never seen a sea creature that big, that close. Amidst all of my adrenaline, and the drunken cheers from my boat mates, the cap told me that this fish was garbage. “Nobody eats these!”, so back into the sea it went. Later on in that trip, we were up in Charleston, SC visiting my sister and we went out to eat at this touristy fish place. On the wall they have this huge chalkboard with all of the fish they bring in, and they mark the ones that are fresh that day. Imagine my shock when I looked up, and right smack at the top of that list….Greater Amberjack. Disappointed is an understatement. Though I’m sure not as disappointed as the rest of my crew that trip, as that was the only fish we hooked the whole day. They were livid by the end of it. Screaming at the captain that he had promised them all a fish. I’ll never forget his response, “I promise a fish for every trip, you lot were too drunk and let the kid have it, piss off! Besides, he’s the only one that could’ve handled that beast”. Then he turned and winked at me. Felt on top of the world that day.
I lived in Destin FL. Amberjack is always on the menu there and so extremely delicious. Anyway you cook it is equally fantastic. My favorite fish is Trigger Fish but nobody but locals even know what they are!!! Yes, fish has worms and it's no big deal. I shall search your channel for Trigger Fish to see if you cover it. You popped up on my feed which I'm delighted about. I sure do miss going to the fish market but in DFW we are by lakes so no decent fresh fish for me anymore.
Man I love your videos. You make it look so efforless like a sushi master... I fieshed in Maine 3 years, winter and summer,,,, gillnetting we rough gutted the fish before icing them... but you're a a whole 'nother level....Best o luck...!
You are the first to clear up for me if the Amberjack is like the West Coast Yellowtail thanks you did! The yellowtail is my favorite sushi Hamachi and I have not had any since moving to Mississippi 😞
My best takeaway from the vid was a new way to detach the collar. In the past I have taken a serrated knife and just sawed it out pectoral bone and all. Your method is infinitely easier. The sad thing is here in the Gulf our Amberack season last year was only 23 days. The Gulf is terribly over regulated.
Glad you got value from the video brotha! Unfortunate that you only get to keep them for such a short window but on the bright side they’re still fun as heck for catch and release!
Hey Reed! Im located on the west coast of Florida, and last year, i was in Juno beach area, and West palm for vacation. My restuarant group i work for has restuarants in your area, and when i went to west palm, it was on my bucket list to go see you. I've been following you videos since your old shop!,I'm a Chef at the Crows nest restuarant in venice florida (near sarasota) and our local fish guy supplies us with so much unique fish that goes beyond grouper and snapper. Just like above, we've had amberjack on our menu and it amazing how much people order it. I've worked with Porgy and that was amazing, Trigger fish was probably my favorite, African pompano, all types of grouper than just red grouper. what really surprised me was fish i never heard of that were very delicious. Almaco Jack, bar jack, that i believe where just all by products of grouper fishing, since that is primarly the most popular fish in our restaurant. Anyway, I mean i've learned how to filet fish properly because of you. Thank you for you and your dad taking the time to educate us, and i will pop my head in to say hello, probably during the summer time when things slow down at the restuarant!...Thanks for sharing your passion, and hope others watching you have the confidence in walking in their passions of life. Cheers, Brian Briones
You’re making me hungry. I sorely miss living near the coast. Fresh fish right out of the ocean is the best meat there is. My husband prefers land meat but I could eat only fresh fish and plants for the rest of my life and be totally happy. Especially if they look like this!!
AJ steaks on the grill are the bomb. As far as the worms go, my dad always said they were “extra protein.” If you think you’ve never eaten worms/parasites in your meat or fish before, think again.
Thanks so much for this…I’m sold on amberjack. We often catch them off the SC coast and the worms do bother me. That said, I have taken them home and they are delicious and so meaty as they have to be very large to legally keep. I will begin asking the mate for the collars as I usually smoke fish collars.
When I go fishing in the Gulf and Bay down at Orange Beach and Pensacola I keep what they call trash fish, like Ladyfish, catfish and others. If you know what you're doing they can be great.
I like to make AJ (pork chop ) out of the upper loin with bone in . The bottom loin cut and rap in bacon cook on cast iron griddle on the grill with cheery wood smoke
What we call in TX a bull redfish, Red drum, spot tail. These fish have scales like armor! And the collar on big ones is also delicious as is that amberjack
You're educational and articulate: great job! Don't think I've ever had a bad kampachi, but not the easiest fish to find. Definitely interested in trying the kama.
Unfortunately, every amberjack I've ever caught was eat up with worms head to tail, and we only got a few cuts, because what we did salvage was fantastic!
Happy they appreciate them more where you live. I’ve been on the commercial, retail, and wholesale side of things for over a decade. They are finally becoming more accepted in recent years. 🤙
@@reedthefishmonger good to hear. I am definitely just an occasional recreational fisherman but along the northern gulf coast (Alabama/Florida panhandle) the main complaint about amberjack I hear is they're never in season when they're caught lol. Keep up the awesome videos!
That's a hook-and-liine caught fish. The fish house preferred our diver-shot AJ's because the fish was killed instantly, and the meat was pure white, no redness at all. Remember the pro fish cutters pulling out the worms with needle nose pliars. Very good eatin'. Cheers!
In college the cook at our cafeteria cooked halibut . It was baked. As I was starting to eat I came upon son Me worms. I pointed this out to person beside me. Everyone stacked their fish on a table. The table was full of fish! The cook came out of kitchen crying. But it is cooked she said. Since I have matured and fished different waters I realize most fish have worms
My biggest reef donkey was loaded with worms throughout the whole fish. Such a shame. Wish it had been concentrated like yours was because I didn't feel like picking them all out and just couldn't stomach it after trying.
Here in Australia we have Yellowtail Kingfish, Amberjack (more rare) highfin Amberjack (Almaco for you guys again more rare) and Samsonfish all in the same family, Samsonfish have a bad reputation because they get a parasite (Kingfish and Amberjack can get it too) that turns all the meat soft and mushy but if it doesn't have it is quite nice. Edit Kudoa thyrsites is the parasite, when thje fish dies the parasite releases enzymes that break down the flesh
@stefanschwalenberg8320 what you call bluefish we call tailor and the south Africans call shad. What he cut up in this video looks like a pale Samson fish
You and the Bearded Butchers should try to do a Surf and Turf collab. The BB brothers and you make butchering fish and game so easy....but it is not! Top shelf skills.
I love large amounts of meat for cheap! Yesterday I went into the butcher looking for some meat to roast but I only had $20. Ended up getting corned beef (about 2kg).
I have a request could you do a video on the smaller/lesser (but still great) fish like black margate, sheep’s head, etc… I’ve seen a few but would love to see a real pro put on a demo
this is beautiful fish for sashimi and grilling. unfortunately there is no big one like this near my hometown but it's still superb thanks for amazing fish!
On the West coast, they call their AJs "Yellowtail". Same body just Pacific. Favored in sushi or grill like AJs. Good smoking fish too. Nice fish demo en.m.wikipedia.org/wiki/Yellowtail_amberjack
I work in a seafood restaurant... Every fish they bring in is like " yellowtail this...amber that..." I love these kinds of videos so I can educate my coworkers.
In Greece it is considered a delicacy though they roughly get at this size plus you have to be super experienced fisherman to find them #fishing #amberjack They usually are cought during May were in general fish activity is high in the Med and we locally call em "May-fish" aka Mayatiko
Great video. You present well and your skill at filleting is amazing. One question as a consumer. What happens to the rest of the carcass. I am not a big fish fan. I like Salmon and not much else (I hate getting small bones). My all time favorite fish is #1 Smoked Arctic Char and #2 Smoked Trout. But it is very hard to find.
What do you want to see cut next!? PS cooking each part video coming soon! 🙌
Shark, they keep eating my Grouper and Hogfish.
how about catfish?
African pompano
Redfish
Snakehead fish！
I find it interesting how the attitudes have changed on Amberjack. I used to clean over 3000 lbs a week for the Sand Flea restaurant on Okaloosa Island back in the 70's and early 80's. Our number one dish was grilled amberjack - super popular all over the restaurant scene in the Destin/FWB area during that time. It's my favorite for slapping on the grill with our seasoning (somewhat secret) from way back in the day. Try it grilled with jalapenos smothered in pepper jack cheese and sweet southern cole slaw, you won't regret it.
Yeah it is fascinating how things make a comeback. My dad used to sell Pink Porgy for the same price as his Snapper to some restaurants. Then price plummeted, and now they’re making a comeback 😂
I remember the Sand Flea and I remember the amberjack.
Shoot our old spots in Ft. Walton still serve up great Amber Jack. My top three favorite fish. I could eat grilled AJ any day of the week compared to almost anything
Amberjack Sandwich at the Back Porch was my go to back in the day
Stewby’s!
Definitely one of the hardest fighting fish in the sea. They don't stop, we call it combat fishing.
Definitely feel it the next day!
Reef donkeys
we call 'em 'reef donkeys'. stubborn coming up from the deep, fighting the whole way. my pb AJ is 74 lbs. they get even bigger!
I had a wrestle with one from a sailing catamaran at 8 knots with the sails up. After 10 minutes, we dropped the sails and fought for another 10 minutes. Didn't weigh it, but it felt like 35+ pounds. Couldn't even hold a beer upright for an hour after that, my arms were spent.
@@nhojcam Mine is only 38 lbs. I can't even imagine getting a 70 plus pounder up. Definately better be tackled up for it, lol.
Hi bro from a proud 4th generation Fishmonger in Italy.
Catching cooking and eating amberjack down in the outer banks will always be one of my greatest memories, this fish deserves more love it’s absolutely delicious.
I break down fresh fish every day here in the FL panhandle, and most of the guys who cut fish in the seafood markets here call it “wormjack.” While it’s true those spaghetti worms are large and obvious, most people would honestly be pretty surprised to see how many parasites I pull out of grouper (all species of grouper, including scamp) and red snapper as well. This was a really great video on showing the whole anatomy and cuts, including the cheeks.
Im a captain out of PCB and i have never heard it call wormjack. But yeah grouper have multiple species of parasites. Jack just have tapeworms and soem of them dont even have them. Every grouper has worm. Infact the reason certain grouper are kosher is because the they have so many different parasite some are considered accepteble
You sir, are an artist. Love to watch what you do.
Thank you brotha!!
Fish look delicious… We Polynesien love to dice the fish into cubes(raw), chop some green onions, tomatoes, chili pepper, cucumbers, fresh squeezed coconut milk and fresh lemon juice… eat with taro of breadfruit 🔥🔥🔥🇦🇸🇹🇴🇼🇸🇫🇯🇵🇫
We love you, Polynesian dude... but we definitely prefer to cook our fish . . .
Hey that sounds delicious right there!
reminds me of ceviche, will definetely try some time, thanks for the recipe
Sounds great! I would definitely love that!!
@@jasonjackson6055Good! More for me!!
Excellent presentation! Retired chef here. It's so wonderful to hear a clear practical presentation from a professional. But no mention of the stock possibilities for your Court-Bouillon, velouté, etc?'
I'm a Greek boy from the Florida panhandle. About the only fish I won't eat is a puffer fish. They're just too unsafe. Salt water catfish, pinfish, ribbonfish, sea robins, false albacore, it doesn't matter. They're all edible, and if you know how to cook, they all taste great.
I was a prep cook at a high-end fish restaurant on the TX gulf coast. We served AJ often and listed it as such on our menu. The belly was one of the most expensive dishes on the menu. We had a fish monger who brought local catch in every morning and filet it. I would arrive just before he left to get his notes on each item he had. I do not recall ever having AJ collar available but we did have others. I bet he was taking that home or selling it to someone else, lol. I used to love how excited he would get while going over the day's catch.
The worms add flavor, i promise the worms in my brain arent making me say that.
COOK THE FISH NEXT TIME
RFK loves him some worms.
Its extra protein. More bang for your buck😂😂😂😂
nothing like the runs for a smooth finish
A old lady used to come into the fish markets in Sydney and scrape all the bones with a desert spoon and leave with a bucket full of fish mince every morning
I love that! The meat along the bones is killer and often discarded or turned into stock/crab bait
@@reedthefishmonger I make poke bowls out of it.
You talking about the belly of the fish reminds of the look on my youngest son's face the first time he had crispy salmon belly. "Dad, this is better than bacon." I immediately corrected him (as any good dad should do), "Son, we don't talk like that in this house. The words you were looking for were, 'as good as'." He understood the error of his ways.
Dude, I love your enthusiasm for the fish itself and the love of the end product. Great job, great job! I agree with you on the amberjack as one of the better eating fish, esp. the collar and belly meats.
New to the channel. I just love watching food artists doing their craft. Working with food is just amazing, I see it as a gift from God to mankind.
In Italy Amberjack is considered a very precious fish, i was surprised to see it was the "trash fish" of the video, doesn't surprise me you actually like it. Great vid!
Those tape worms are why i must cook all my fish.
not all fish are as prone as these to carry them.
@@Anthony-pi6pf its just better to cook all fish/ceviche/sushi/sashimi/gravlax etc. to kill parasites in undercooked fish . Diphyllobothrium latum (broad fish tape worm) can be killed by freezing to-4 degrees below zero for at least 7 days and most home freezers cannot get that cold
Samurai Fishmonger, you the sensei of fish filleting mybro...keep them coming.
Thank you brotha! 🙏
Ive seen some big 'jacks caught. Often they'd win the "biggest fish" contest back when I was fishing head boats. A fine sport fish.
You are the man!! I've been eating those donkeys as sashimi for twenty years, love it!! Great technique brother!
Horse meat is delicious.
I have lived 99% of my life in the Intermountain West, but because of RUclips deep sea fishing is on my bucket list. I love your videos Reed if I ever make it to your part of Florida, I'd love to meet you. Keep up the great work.
As a side note: I watched Victor of Landshark Outdoors eat one of those Spaghetti Worms raw, just to prove they are not harmful.
For a moment there I thought you were going to waste the collar and the cheek. Thank you so much for dispelling the hysteria around spaghetti worms.
This video was awesome man! Love the technique and the great way you have of showing and telling. Excellent production values but more importantly, gave me new appreciation for a fish I’ve always turned away from. Thanks!
Just FYI...the link at the end took me to cooking Atlantic Croaker. Thanks for sharing your skills, knowledge and expertise.
This dude knows his fish! Outstanding videos...informative and entertaining!
Thank you Gary!
It's funny how different cultures view fish. In East Asia (Korea/Japan especially) this fish is sought after and considered a delicacy.
It's funny like in my country Kenya freshwater tilapia is not cheap and it's so delicious and is eaten by many people but in some places it's used as bait for catching crab, lobsters and other bigger fish.
@@Fred-O86 yeah funny how it works. Haha even here in the states tilapia is considered “low quality” fish.
Maybe a tutorial on which fish are good to prepare by scaling and keeping the skin on fish on versus those that are not suitable and why. Thanks, always learn a lot.
Great video idea, thank you! 🙏
Where I come from, we process lots of fish. We peal the worm out. The chunk rest on a illuminated table so all the meat can be seen through. Then the worm is cut out. This is done in industrial processing.
I’ll never forget the time I was a kid down in Ft. Lauderdale with my pops for a flea market.
We were staying at a motel right by Bahia Mar, and I asked my dad if I could go deep sea fishing. My old man told me, “If you can talk yourself into a boat, sure.” Thinking there was no way a boat would let some 12yo kid jump aboard, he figured he was in the clear. Boy was he wrong…
I found a group of 20-something’s that were down for spring break or a bachelor party or something of the like. They were already drunk so thought it hilarious that this kid wanted to join the trip and welcomed me aboard.
The only condition my dad gave the captain was that I was not allowed to bring back anything that we couldn’t eat, no “trophy fish”.
We head out onto the sea and get a few lines in the water. After about 20 minutes or so, one of the lines goes spooling out and the group of cocked partiers resoundingly said, “Let the kid take the first one!!”. After all, the captain promised a fish for every trip. They would pick up the gear after a few more pops.
Fight of my freaking life… that fish ran for what seemed like forever. I swear I worked that fish for 30-40 minutes but who knows.
After what felt like an eternity, I landed what I remember being a 60-something lb amberjack. What an awesome moment for a kid, in the most literal way. I had never seen a sea creature that big, that close.
Amidst all of my adrenaline, and the drunken cheers from my boat mates, the cap told me that this fish was garbage. “Nobody eats these!”, so back into the sea it went.
Later on in that trip, we were up in Charleston, SC visiting my sister and we went out to eat at this touristy fish place. On the wall they have this huge chalkboard with all of the fish they bring in, and they mark the ones that are fresh that day. Imagine my shock when I looked up, and right smack at the top of that list….Greater Amberjack.
Disappointed is an understatement.
Though I’m sure not as disappointed as the rest of my crew that trip, as that was the only fish we hooked the whole day. They were livid by the end of it. Screaming at the captain that he had promised them all a fish. I’ll never forget his response, “I promise a fish for every trip, you lot were too drunk and let the kid have it, piss off! Besides, he’s the only one that could’ve handled that beast”. Then he turned and winked at me. Felt on top of the world that day.
I lived in Destin FL. Amberjack is always on the menu there and so extremely delicious. Anyway you cook it is equally fantastic. My favorite fish is Trigger Fish but nobody but locals even know what they are!!! Yes, fish has worms and it's no big deal. I shall search your channel for Trigger Fish to see if you cover it. You popped up on my feed which I'm delighted about. I sure do miss going to the fish market but in DFW we are by lakes so no decent fresh fish for me anymore.
Man I love your videos. You make it look so efforless like a sushi master...
I fieshed in Maine 3 years, winter and summer,,,, gillnetting we rough gutted the fish before icing them... but you're a a whole 'nother level....Best o luck...!
You are the first to clear up for me if the Amberjack is like the West Coast Yellowtail thanks you did! The yellowtail is my favorite sushi Hamachi and I have not had any since moving to Mississippi 😞
My best takeaway from the vid was a new way to detach the collar. In the past I have taken a serrated knife and just sawed it out pectoral bone and all. Your method is infinitely easier. The sad thing is here in the Gulf our Amberack season last year was only 23 days. The Gulf is terribly over regulated.
Glad you got value from the video brotha! Unfortunate that you only get to keep them for such a short window but on the bright side they’re still fun as heck for catch and release!
They are over fished....
Hence the short season....
Hey Reed! Im located on the west coast of Florida, and last year, i was in Juno beach area, and West palm for vacation. My restuarant group i work for has restuarants in your area, and when i went to west palm, it was on my bucket list to go see you. I've been following you videos since your old shop!,I'm a Chef at the Crows nest restuarant in venice florida (near sarasota) and our local fish guy supplies us with so much unique fish that goes beyond grouper and snapper. Just like above, we've had amberjack on our menu and it amazing how much people order it. I've worked with Porgy and that was amazing, Trigger fish was probably my favorite, African pompano, all types of grouper than just red grouper. what really surprised me was fish i never heard of that were very delicious. Almaco Jack, bar jack, that i believe where just all by products of grouper fishing, since that is primarly the most popular fish in our restaurant. Anyway, I mean i've learned how to filet fish properly because of you. Thank you for you and your dad taking the time to educate us, and i will pop my head in to say hello, probably during the summer time when things slow down at the restuarant!...Thanks for sharing your passion, and hope others watching you have the confidence in walking in their passions of life. Cheers, Brian Briones
Venice homeowner here… love the crows nest!
You’re making me hungry. I sorely miss living near the coast. Fresh fish right out of the ocean is the best meat there is. My husband prefers land meat but I could eat only fresh fish and plants for the rest of my life and be totally happy. Especially if they look like this!!
I’m right there with you! I could eat fish and vegetables every day 🤙
AJ steaks on the grill are the bomb. As far as the worms go, my dad always said they were “extra protein.” If you think you’ve never eaten worms/parasites in your meat or fish before, think again.
In the UK we have a fish called Coalie, it's flesh has a slight grey hue, therefore it's unpopular. It tastes fantastic and it's very sustainable.
Thanks so much for this…I’m sold on amberjack. We often catch them off the SC coast and the worms do bother me. That said, I have taken them home and they are delicious and so meaty as they have to be very large to legally keep. I will begin asking the mate for the collars as I usually smoke fish collars.
When fish were abundant, we always just threw those back. Fun fighting fish.
Sad part I heard it was filled with worm and I always throw it away like black drums ,maybe I keep a few and give it a try
That's a nice kitchen shop! Thanks for showing us good folks on how to properly trim those jack fishes. Awesome! 💯
Thank you for watching brotha! 🤙
Amberjack is one of my favorite Salt Water fish to eat!!!!
The collars of any fish are the best part IMO.
salmon collars :O
When I go fishing in the Gulf and Bay down at Orange Beach and Pensacola I keep what they call trash fish, like Ladyfish, catfish and others. If you know what you're doing they can be great.
I’ve been watching your short videos and no joke you are legitimately the best filleting person I’ve seen.
Thank you so much brotha! I’m blessed to do what I love!
Always had worms here on NC coast, but you can get a lot of good tasty meat doing exactly what you’re doing. Great job bro 💯🔥and that belly is mmmmmm
I like to make AJ (pork chop ) out of the upper loin with bone in . The bottom loin cut and rap in bacon cook on cast iron griddle on the grill with cheery wood smoke
Love me some AJ chops!!
Nice job fillets that big boy! Love the collar cut, I speculate it will taste awesome.
Amber jack and some other pelagic fish have a high worm concentration in their tales.
What we call in TX a bull redfish, Red drum, spot tail. These fish have scales like armor! And the collar on big ones is also delicious as is that amberjack
You're educational and articulate: great job! Don't think I've ever had a bad kampachi, but not the easiest fish to find. Definitely interested in trying the kama.
Thank you brotha! Kampachi is often referring to farm raised Amberjack. Fattier and excellent raw! 🤙
Unfortunately, every amberjack I've ever caught was eat up with worms head to tail, and we only got a few cuts, because what we did salvage was fantastic!
God bless the fisherman who brought that animal to you. God bless you who brought that animal to some people. All of you are studs.
Thank you brotha! God is great! 🙏
I never understood why people say this is a trash fish, absolutely beautiful meat
They’re just scared of eating a fish that has worms. What they don’t know is many popular fish do like Cod and Halibut
I love watching this guy work even though I've never been able to eat fish.
COOK EM
when I was selling fish I saw cod that surprised me they were still alive, soo many worms in 'em! U.K. here.
I have never once heard amberjack referred to as a trash fish...
Happy they appreciate them more where you live. I’ve been on the commercial, retail, and wholesale side of things for over a decade. They are finally becoming more accepted in recent years. 🤙
Spaghetti worms though?
@@Hengel_AndrewsReef Donkey's are awesome, great fighting, good eating, and the worms are harmless.
@@reedthefishmonger good to hear. I am definitely just an occasional recreational fisherman but along the northern gulf coast (Alabama/Florida panhandle) the main complaint about amberjack I hear is they're never in season when they're caught lol. Keep up the awesome videos!
Same...solid clickbait title. Never once in all my years fishing have I heard of an AJ being "trash"...
Misleading for sure.
thats a nice superb clean cut... nothing wasted 👋👋👋
First timer here, thanks brother, great show.
Reed, I love your content and your passion for what you do. Subscribed!
That's a hook-and-liine caught fish. The fish house preferred our diver-shot AJ's because the fish was killed instantly, and the meat was pure white, no redness at all. Remember the pro fish cutters pulling out the worms with needle nose pliars. Very good eatin'. Cheers!
My dad’s been commercial spearfishing since the 70’s. He’s 67 and still doing it 🤙
Got me at hamachi. Love grilled hamachi collars as apupu woth drinks. Now i must try this.
Hamachi (Yellowtail Jack) is killer stuff! 🤙
Good work with the better camera angles. Thanks.
Amberjack is what we went to the Gulf fishing for every Sept. I love it.
Aloha. Nice skills. That top loin looked perfect for butterfly steaks, great for the grill!
Great butterflied too! Thank you for watching!
An old wives tale passed on by my dad, squeeze fresh lime juice on the tail section, and the worms comes climbing out
Not to mention the fight on light spinning tackle 💯🦍
Wow very big 🙉 I love it 👍
Thank you for watching! 🙌
Kudos to you fantastic at what you do. Videos are great as well.
Thank you! 🤙
In college the cook at our cafeteria cooked halibut . It was baked. As I was starting to eat I came upon son
Me worms. I pointed this out to person beside me. Everyone stacked their fish on a table. The table was full of fish! The cook came out of kitchen crying. But it is cooked she said. Since I have matured and fished different waters I realize most fish have worms
My biggest reef donkey was loaded with worms throughout the whole fish. Such a shame. Wish it had been concentrated like yours was because I didn't feel like picking them all out and just couldn't stomach it after trying.
Really enjoy seeing someone disprove common myths. I do the same with carp, gar, shad, creek chub, pigeon, racoon, to name a few.
Heck yeah! Had a killer coon dish in West Virginia back in the day 🤙
My mate made and ate badger curry once but he said he accidentally ate some glands that he wasn’t meant to eat and he was tripping off it
@@reedthefishmongerDo you have a recipe or know how to cook it? Plenty of coons in South Texas where I am from.
When I worked in SE Alaska, King Salmon was often by catch. I would get cheeks from some big Kings, What great meat!
Here in Australia we have Yellowtail Kingfish, Amberjack (more rare) highfin Amberjack (Almaco for you guys again more rare) and Samsonfish all in the same family, Samsonfish have a bad reputation because they get a parasite (Kingfish and Amberjack can get it too) that turns all the meat soft and mushy but if it doesn't have it is quite nice.
Edit Kudoa thyrsites is the parasite, when thje fish dies the parasite releases enzymes that break down the flesh
We have yellowtail kingfish here as well i think they get bigger or by you
@@romeroharris6008 the biggest are found in New Zealand, all the world records come from New Zealand and Australia for Yellowtail kingfish
Samsonfish?? Never heard of it. Looks like what we call bluefish.
@@stefanschwalenberg8320Samson fish dont look anything like bluefish, they look like amberjacks with brown patches on them
@stefanschwalenberg8320 what you call bluefish we call tailor and the south Africans call shad. What he cut up in this video looks like a pale Samson fish
I had Amber j in Cape Verde just done whole on bbq and was absolutely gorgeous very tasty fish and smaller ones don't have worms.😅
Big fan of your podcast. Learn so much. Keep on teaching.
Love that your kitchen is so clean and tight. Amberjack confit.
Love your videos and your skills.
Can you wear a go pro so we can see all the precise angles where you place your knife? It would be really awesome for the newbies ❤
They are good eating I used to get the tails of the salmon and blue eye from the cutlets
You and the Bearded Butchers should try to do a Surf and Turf collab. The BB brothers and you make butchering fish and game so easy....but it is not! Top shelf skills.
I always gets hungry when people describe food as "buttery".
Can't wait for the cooking video 😋
Heck yeah! Each cut is slightly different so it’s fun diving into it!
I can't find the cooking video :/
Id choose this man & a boat if i had to survive on a island, hes freaking GREAT !
It looks like what we call Samson Fish in Australia. Samson's also have worms.
I love large amounts of meat for cheap! Yesterday I went into the butcher looking for some meat to roast but I only had $20. Ended up getting corned beef (about 2kg).
I worked offshore and would catch a big AJ to bring home, except for the worms the meat is great on grill or smoker.
I have a request could you do a video on the smaller/lesser (but still great) fish like black margate, sheep’s head, etc… I’ve seen a few but would love to see a real pro put on a demo
Just filmed a sheep video. Margate will definitely be on the lineup too. Thank you for the requests brotha, keep them coming!
Very professional. Well done.
Thank you! 🙏
Can you pull red snapper throats the same way? Always had issues getting them but they are great!
this is beautiful fish for sashimi and grilling. unfortunately there is no big one like this near my hometown but it's still superb thanks for amazing fish!
Thanks for sharing I will keep ajs from now on! Subscribed 😊
Love AJ. Used to spear them off the wrecks south of Pensacola.
Heck yeah! Fun to shoot and reel in 🤙
@@reedthefishmonger reef donkeys can give you a whooping.
Must say though Reed you sure have a skill for cutting fish a real top,skill
On the West coast, they call their AJs "Yellowtail". Same body just Pacific. Favored in sushi or grill like AJs. Good smoking fish too.
Nice fish demo
en.m.wikipedia.org/wiki/Yellowtail_amberjack
I work in a seafood restaurant... Every fish they bring in is like " yellowtail this...amber that..." I love these kinds of videos so I can educate my coworkers.
You do a damn good show. Thank you.
Thank you for watching! 🙏
In Greece it is considered a delicacy though they roughly get at this size plus you have to be super experienced fisherman to find them #fishing #amberjack They usually are cought during May were in general fish activity is high in the Med and we locally call em "May-fish" aka Mayatiko
Great video. You present well and your skill at filleting is amazing. One question as a consumer. What happens to the rest of the carcass. I am not a big fish fan. I like Salmon and not much else (I hate getting small bones). My all time favorite fish is #1 Smoked Arctic Char and #2 Smoked Trout. But it is very hard to find.
lapar tengok ikan ni..
nampak sedap..
ada cacing ke tak ke,masak elok-elok,sedap ni