I love your and Brook's catch and cook videos. I remove the collars on almost all my medium and large catches, bass, snapper, rudderfish, porgies, sheepshead, etc. Honestly the best/tastiest (like dark meat on chicken) part of the fish. However, there is an easier faster way to clean these. When I catch my fish, I bleed them immediately anyways by sticking a knife between gills and collar and cutting up and off where it attaches at the mouth, then in the cooler. At home, cut off the fins around collar with scissors first. Scale just around the collar & head area quickly. Then, fillet as usual. Then, snap and twist head off backbone. Now, stick your fingers in between the gills and collar and pull. The collar naturally separates without cutting. Guts & gills are all still attached to the head. Chuck head. You are done. Sounds like a lot, but it's quicker and cleaner.
Love the channel, giving me the confidence to give it a go. One question.; why bother descaling if you're going to skin the fillets anyway? Am I missing something obvious?
Take the fins and tail off the carcass from where you have it, brush with oil, add seasoning and grill it. The meat between the ribs falls right off. and the bones stay behind. Eat it like corn on the cob. You'd be surprised how much meat there is there, especially on a fish this size!
Watching fishing guides come back from a charter and "clean" their beautiful fish for the clients by cutting 1/2 the fillet off from the back of the rib cage to the tail and then toss the rest of the fish into the trash is infuriating and should be punished as a wanton waste violation.
I respect how you’re so against waste!
This is the most helpful video I’ve seen on cleaning and filleting grouper! Just subscribed
I love your and Brook's catch and cook videos. I remove the collars on almost all my medium and large catches, bass, snapper, rudderfish, porgies, sheepshead, etc. Honestly the best/tastiest (like dark meat on chicken) part of the fish. However, there is an easier faster way to clean these. When I catch my fish, I bleed them immediately anyways by sticking a knife between gills and collar and cutting up and off where it attaches at the mouth, then in the cooler. At home, cut off the fins around collar with scissors first. Scale just around the collar & head area quickly. Then, fillet as usual. Then, snap and twist head off backbone. Now, stick your fingers in between the gills and collar and pull. The collar naturally separates without cutting. Guts & gills are all still attached to the head. Chuck head. You are done. Sounds like a lot, but it's quicker and cleaner.
Thank ❤️ you! Very educational!
Great instruction...
Love the channel, giving me the confidence to give it a go. One question.; why bother descaling if you're going to skin the fillets anyway? Am I missing something obvious?
Just subbed man! Amazing work 👍🏻👍🏻
can you make a video how to fillet a whole flounder without cutting from the middle?
Great educational video
Take the fins and tail off the carcass from where you have it, brush with oil, add seasoning and grill it. The meat between the ribs falls right off. and the bones stay behind. Eat it like corn on the cob. You'd be surprised how much meat there is there, especially on a fish this size!
Nice!!!!
1st 💯
Watching fishing guides come back from a charter and "clean" their beautiful fish for the clients by cutting 1/2 the fillet off from the back of the rib cage to the tail and then toss the rest of the fish into the trash is infuriating and should be punished as a wanton waste violation.