World's Largest Snapper Species
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- Опубликовано: 5 сен 2024
- World's Largest Snapper Species
Filleted at Captain Clay & Sons Seafood Market.
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Your dad must be very proud of you 👏👏👏
That is such an awesome comment, thank you!
@@reedthefishmongernahtzi Ukraine will bow to their conquer, is that understood liberal?
@@760HorsePowerlol dafuck this is a fish 🎣 video
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@@760HorsePowerThe president of Ukraine is literally Jewish.
Coming from Fort Lauderdale, love reed the fish monger
Thank you so much! My shop is in Delray so not for from you at all!
Wish I had access to these videos 30 years ago. Used to go reef fishing off the Queensland coast. Get home after 24-48 hours of fishing then immediately had to fillet and break down all the fish (sometimes up to 30 or 40 mixed reef species weighing up to 100kilogram total.) Heads and frames were kept but loss was inevitable as I hadn't perfected the techniques you employ.
Excellent as always Reed
Thank you so much!
@@reedthefishmongercan you show how to flay a large mouth bass thank you and have a great weekend me friend from Ontario Canada 🐕🫡
Reed’s personality is not for the camera. He is really a good guy in person. So is his dad brothers and crew.
What's wrong with his camera personality?!?!?
@@01Alphamale1 I meant to say Reed’s personality is not “just” for the camera. Meaning he’s not pretending. He’s really just as genuine as he comes across on camera. We buy seafood at their location many times during the month.
Look forward to learning and improving my skills.. I learn so much from you lessons. Thank you. Keep teaching.
Thank you for the feedback brother!
I am awaiting your new video pop up with new fish!
thanks for amazing snapper and special throat ' the bacon '
Thank you so much! The through is definitely a special piece!
Another great instructional video!
Has your business started taking online orders yet w/ deliveries at least up the East Coast as far as MD, if not across the country?
You're showcasing some wonderful fisheries that unfortunately some may never get to experience unless they're on a once in a lifetime bucket list trip on location.
Thank you brotha! We’re working on shipping still. Hoping to be finished by the end of Summer 🙌🙏
@@reedthefishmonger That will be fantastic!
You will love it when they do. The shop in Delray has fantastic fish.
Anyway you could do a video showing an intact fish skeleton? That could probably be very helpful and also interesting. I’m not sure how you could de-flesh a fish, but it would be cool to see
Hmm not sure if that’s doable without having to reassemble it, that would be interesting though!
@@reedthefishmonger everytime you mention “where the pin bones attach to the ribs” I’m always curious what that looks like
Definitely the best of all the snappers
Just yesterday I filleted one of that same size for a client and the amount of fat in the meat and the beauty of it is incredible.
As always, great brother, every day I learn something different with you.💪💪💪
Chiming in from Kendall Fl, Awesome video, thank you Reed 💯
Thank you brotha!! You’re not far from us, our shop is in Delray! 🤙
The art of filleting!! It's talent for sure!!Great job, dude!!🎯🎯🎯🎯🤗
Another great demo 🔥
Thank you so much! 🙏
Fish Anatomy 101 ! Thanks awesome instructions
Thank you! 🙏
Thought I was good at fish butchering. You are a Maestro.
Always great videos !
Snapper skeleton soup is fantastic!
As I’ve shared with you before in stories of fishing in Hawaii and cleaning fish, I’ve noticed something after binge-watching your channel the last few months. Something I’ve overlooked until now since nobody I knew was a professional fishmonger. We just winged it and did okay. Sometimes, not so okay. But watching you fillet most fish, you start on top and get to the spine. Then keep going from the top, over the ribs and finish the fillet from the top. Now I see how we, and most fishermen are screwing up.
We start at the top and get to the spine, then spin the fish around to start again at the bottom of the fish. No way to come cleanly over the ribs from that angle, so we just cut right through them. And the top cut never quite met up with the bottom cut. Our fillets were full of bones and everyone accepted that reality, but I feel almost foolish for doing it wrong all these decades.
The next whole fish I fillet will be done like the master Reed does it. Or at least as close as I can get.
Mahalo as always, Reed.
Aloha from Washington. 🤙🏼
That throat bacon is impressive as hell Reed.
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More throat... love it.
What about the tongues 😅
Great video as usual 🤩
Thank you brotha!! I’ve never eaten a fish tongue, have you?
The way you angle the knife and just flick it to separate the pin bones from the ribs just fascinates me. When I reached that part of the fillet process I would just switch to the serrated knife and power thu the rib cage. Your method is much better and safer. I would fin my palm all the time while I was sawing thru that rib cage.
Comparing wrapping paper to fish is probably the furthest comparison I've ever seen to anything but damn thats perfect hahaha! I want to move to FL just for all the tasty fish yall have lol
It’s honestly the closest sensation 😂😅
How do you do scores of smaller fish? Like surf perch, etc.?
I’ll post some of those too! 🙌
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Thank you for watching brother! 🙏🙌
Great one Reed! Can you do the rib cut on any fish? Or only certain ones/sizes?
Big fish!
The bigger the better! 🙌
Gotta love Reed he a Tru fish Monger!
Looks more like a giant mullet, with those large scales .. .
Dude u are a stud man. And love cubera snapper one of my favorites.
Thank you so much!! Cubera Snapper is killer!
You don't keep cubera collars?
I think you should add “master” to your name/Reed the fish monger master! 👍
May I ask what kind of knife you use? Where can I buy it?
Why didn't you scale it first? What is your scale technique now, after filleting?
good job
Looks nothing like a snapper to me, I'm Australian though.
What about the wings?
Luar biasa , pria ini memahami cara menikmati ikan dengan benar . 🎉🎉❤
U forgot the wings
PRICELEZZ WORK