How to Fillet Kitty Mitchell Grouper
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- What's up ya'll! Here are some ways to harvest every edible part of an exotic Kitty Mitchell Grouper!
In this video, I'll show you an efficient way to process a whole Kitty Mitchell Grouper using simple, step-by-step instructions. I'll cover everything from knife skills to filleting techniques. This fish cleaning tutorial is perfect if you're looking to start using fish collars, throats, cheeks and rib meat while cooking whole fish at home!
Check out the Dexter Outdoors knives I use:
dexteroutdoors...
Use code: REED20 for 20% off
#fishmonger #butcher #sustainableseafood
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Its like watching an artist create the finished (and well respected) product.
Thank you brotha!! 🙏🙌
The love and respect paid to the carcass. Blessings from the great spirit and the king of groupers toward the one who waste not.
The amount of time i got to say "That's what she said" to this video was awesome!!
😂😂😂😂😂
You make it look so easy bro. Love watching all your vids, keep them coming.
Thank you brotha!! 🙏
I'm a Louisiana boy here and I still like watching you !!! and were born to eat seafood !!!
One of my favorite states to visit for seafood!
This guy is awesome at fish cutting, never thought this would be as interesting as it is to watch
Thank you! 🤙
looks delicious! Grouper and yellowfin tuna are two of my favorite fish to catch and eat!
Two fantastic choices brotha!!
Beautiful work
Thank you!! 🙌🙏
Doesn't get much more thorough without boiling it, jeez, looks like the birds have already been at it. Nice work. I've only had one grouper meal in my life, I'm from the northeast coast and some random second floor dive bar near my job had a real nerdy cook apparently and got ahold of some grouper and made it blackened into wraps. It was friggin awesome, so good and so different from everything local. It felt like a big pollock but it actually tasted great. That was like 15 years ago and I still think about it.
Thank you for watching brotha! If you’re ever in Delray Beach Florida hit me up and I’ll get you some Grouper! 😁🤙
Dude, you're an artist with the blade. Every time I watch your videos, I get soooo hungry.
I can tell this is a slightly older epic. I spend 20 minutes a day watching this dude cut up fish I’ve never seen. What’s wrong with me? Truth …this is my meditation.
I really like the quick facts and info given throughout the video like why the eyes were popping out.
Thank you for the feedback brotha! I’ll definitely incorporate more of that for you!
Good job, maximum yield. Well done
Thank you brotha!! 🙏
Kitty Mitchell was a lady that loves that fish so much that she would trade a night of “companionship” for the fresh fish they caught
Well that ain’t lady like
And, the dress she wore was brown with yellow spots.
thank you for the tutorial, professor. great props!
Reed Fish Monger , Can you show a video showing you cutting the guts out please?
Had it last week! Great video.
Heck yeah!! How did you cook it!?
that ripcage hack was pretty sick haha i always try to strap off as much meat as possible from the rib but can b tricky. think the wind and belly flap of the fish r the best part especially smoked
Heck yeah brotha! The collars are my favorite but I love all the odd cuts! 🙌
Wow I have to remember that shoulder meat.
These are great points to make Reed, go through all that effort to harvest beautiful fish and I've seen a lot of guys just do a rush job when they fillet fish. Turns out they just hacked, lose me in really don't learn the process and properly removing the filet from the carcass. Great job as always, may I ask what you guys sell that for per pound. Word up brotha🤙🏼
I noted that you really love the collar on certain fish, which is habitually never thought by most people when cleaning their large fish. I, am guilty of this most of the time. Your videos I believe, haven’t pressed upon me to always keep this in mind.
I will admit, I’m a little afraid of filling a large fish after 38 years since the last time I filled anything over 4 pounds.
Love the videos!
Where did you learn your skills?You are a young man too be so knowledgeable.Love your channel,man. Keep up the,the fantastic content.
Awesome 👏
Credit for taking the fish head meat as well!!!
Zero waste = cooking whole !!!
That’s not always practical with a lot of his big fish.
There are plenty of people roasting delicious whole fish on utube if you want!
@@simonlong2305 at least cook the bones down for stock.....Fish head soup is absolutely amazing!!
Also, always loved the respect you put into every dissection ! Those fish are incredible resource and should be treated 100% respectfully, waist is not an option
Thank you so much Matt!! I really appreciate your feedback brother!
@@reedthefishmonger thanks brotha, got to give credit where credit is due, you earn it everyday. Thanks for putting up with my bad grammar it's all speak texting I did actually go to school 🤪
Good stuff.
An artist 👏
Another great video! Just a question> why dont you clean the scales at the beginning? Any particular reason?
the head and the rest of that fish can be use to make soup
Absolutely! I love fish head soups and curry
Fantastic video thank you for posting this! I was wondering what size fillet knife you are using in this video? I would greatly appreciate any information you can provide.
I love watching his episodes. I'm from the Mississippi Delta
. Everybody loves to fish. And I've learned better ways to clean fish by watching. I be showing out. By People asking me who taught you that. And they ask me alot to show them..I don't, I charge to clean there's lol
Thank you for the feedback! I’m happy these videos help! 🙌🙏
very nice videos, cheers
Thank you brotha!!
3:29 Adam Smith would be proud.
Hella sick🙌🏻🙌🏻💯
Thank you brotha!! 🙌🙏
Another excellent tutorial and always showing respect for the off-cuts that so many miss out on. Keep the fillets (though I love it all) and give me the carcass, cheek, collar and throat and even trade! 😉
Thanks, Reed. Keep on killin it!
Thank you for watching brotha!! The collars are my favorite off-cut, which is yours!?
@@reedthefishmonger all of the offcuts are good 👍🏼
@@reedthefishmonger I pick the collar in most places here because rare to see cheeks and rarer to see throats. I've brought in halibut cheeks to offer that were so perfect but came from barn doors so I could sell single or two. I love the way the grain resembles skate and best in brown butter / "grenobloise."
For "sweetest meat closest to the bone" ...always collar. If I had to choose, bone-in collar roasted hot, hot oven or grilled ....throw away the utensils, get my face in it and dog it. Make a mess. LOL!
Much love, Reed. 🍻🍻
Yo whats up❤❤❤❤❤ Grouper all day😋😋😋😋😋
One of the best! 🙌
In my country. Nothing goes to waste. The bone and the head will become soup. With vegetables. 😂😂😂
Hi, can you do a vid, just about your knife...the knife looks interesting
Another awesome video experience. Thank you!
Question - Is the Speckled Hind Grouper and The Kitty Hawk Grouper the same?
This grouper you just demonstrated on looks exactly like the one a friend caught on a trip out of Tarpon Springs, FL but we were told it was a Speckled Hind Grouper by the crew.
Apparently yes! I thought they were different but they are the same species. Smaller ones are spotted but red.
Thank you brotha! Correct! They are the same. There’s also Red Hind which look similar when they’re small.
Rock hind are another that are smaller and look similar, I actually caught 3 last weekend 30 miles out of clearwater fl.
Is ciguatera a concern with a grouper this large?
kitty Mitchell sounds kind of kinky to me man so if ur thinking of what I'm thinking then were both terrible lol ;) j/k bro u killed it as always thanks for the lesson bro !!!!
Definitely some great legends of how the name came to be 😂
what knife do you like to use that holds good edge and has the stiffness to perform that pin bone swipe that you do. want something that makes a sure cut so do slice holding hand up!
Hey brotha! Dexter is my go-to! In this video I’m using a 7 inch flexible blade the whole time. They also make a great 7 inch stiff. Code reed20 gets you 20% off dexteroutdoors.com
@@reedthefishmonger just ordered
Dope shit brother!
Thank you so much brotha! 🙏🙌
Awesome 👍🏾👍🏾! What’s the name of that knife if you don’t mind me asking?
Thanks for watching brotha!! I use Dexter and this is their 7 inch flex. You can use code reed20 for 20% off dexteroutdoors.com 🙌🙏
@@reedthefishmonger appreciate it brotha!
Dude, you have mad skills!! I bet you can find a cut of meat in a brick!!
Hahaha thank you so much brotha!! 🙏🙌
Caught one deep dropping and I couldn’t give it away… so tough
What brand filet knife you using?
does barotrauma effect the taste of the meat? it has to do with oxygen i think and I know muscle holds oxygen?
What brand of knife is the light saber?
Have you ever tried the lips and the tongue Reed? Those are gorgeous.
What does the commercial fisherman sell that for ?
$9 a pound whole. That makes trimmed fillets about $22-$25 at cost not factoring time/labor receiving, processing, and displaying to getting it to the public. 😱
In my humble opinion, on the whole is best value and why Reed is doing us a great service by instructing. Nonetheless, if we wish to buy butchered to spec or fillet or portion control, the time and labor saved could be worth the cost.
Great, freshest fish is these days a premium.... and for me, more value than top beef cuts. So, grouper that's ultra fresh and excellent like this could (and should) rightly cost as much as portioned, prime, center-cut beef filet / tenderloin.
I feel the value is in the fish because we can see beef (even top yield grades) anywhere (Costco, Sam's Club).... but the freshest pelagic fish are so rare and sexy, so healthful and so worth the cost. Turnaround for big box stores is hard to manage and even if they have a well-managed program for farm-raised, they unfortunately aren't able to provide beautiful, unique catches like what a local fishmonger can offer. This huge grouper being an example of great beauty that we won't see offered to the general public unless we visit a fish man that we have a friendly relationship with. :) Love your fishmonger and I know he'll provide. ❤
I hope you guys don't mind my "chiming in." I just so love to see such fresh and well cared for seafood. It's the ultimate! The next level, friends.
🤤
How about fish brain? Do u eat it?
🔪🐟💯
🙏🙏
thought it was a warsaw grouper
bad ass videos
Any use for the eyeballs? Like Grouper Eyeball Soup or anything? 🤣🤣🤣🤣🤣🤣🤣🤣
What's your favorite and least favorite fish to butcher?
Favorite: swordfish and Halibut. Least favorite: Not sure I have one. African Pompano can be tougher but I wouldn’t say I don’t like cutting them 🤷♂️
@@reedthefishmonger Looking forward to swordfish butchering video.
It's all fun and games until the ciguatera hits...
Fish soup out of the head👍
He forgot the throats,tons of meat there.
🧢🎥New camera man just put a camera on your hat 🧢
Can you eat the brain?
Why do younger people have to categorize themselves as generation what ever? How about you're a person that tries to have their shit together.
Such a waste of fish skin
Come through, you can have it
Come through, you can have it
Too much talking..