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Wow! Wish y’all were around in the 80s. We threw so much meat away. We’d cut out cheeks at the best. Thank you so much.
Hey at least the crabs are well!
Nice to have you home. The Clam is back lol.
And YES I want to see more of you guys eating and giggiling‼️👍👍👍👍👍🦈🐠🐡
Haha. There will definitely be more
@@CookingWithClams Thank's for that you King of foods‼️💝
Nice to see you with your Key West family for Thanksgiving! Family first! Keep the video’s coming!
Happy thanksgiving!!
Very nice! Crazy the left over meat and what you can do with it!! The crockpot idea was wicked, I'm sure that could be easily be turned into a stew! Oh the possibilities! Keep it up!
Ohhhh definitely a stew! I’ll give you credit
I quite enjoy the two of you together. I’ve been a long time subscriber of Erin’s and just joined you a couple weeks ago. I’m liking it!!!
Thank you Steve!!!
Judges can't be in the room until it's time for them to judge! Happy Thanksgiving to all 3 of you!
Great job Will as usual 👍
Thank you Kelly happy thanksgiving!
Time to find shorts with bigger pockets. That would be a puppet show. Carnitas are looking amazing. Happy Holiday!
Happy thanksgiving cuz!
Great to see an upload after a stressful day. CWC good for the soul!
Thank you Tom! Hope the night is better than the day
That looks amazing. Your Long Island roots came through with the olive oil versus the butter!!! Keep filming we'll keep watching.
Take the guy outta Long Island…
@@CookingWithClams LoL 😂
Now THAT brought home how much actual food is put back into the ecosystem when cleaning seafood. But it IS put back and helps to feed other seafood. I enjoyed this video for that alone!
Thanks, Will, for showing us a very different way to actually use all of what we catch.
I love when you and Aaron and the lady share meals. Thank you.
Thank YOU!!
Great video! Love seeing you guys doing your thing! Truly appreciate that you both are consciously using or repurposing most parts of the fish you catch.
Thank you Peggy! It’s so easy to do!
Awesome video! Looks delicious and thanks for the educational aspect! 👌
Thank you for watching!
Great video! Dibs is a very good friend to have when you want to use the off parts of a fish. Food looked awesome
Right? The goat!
@@CookingWithClams agreed. I’m a foodie. Really enjoying your vids
Another great video and recipe! Keep em coming Will and thank you again for sharing!
Thanks for always watching and leaving a comment
Glad you had the Cute one on too. Just teasing. Nice job, but know I’m Hangry!
Aaron???
Food looked awesome keep up the good work buddy and happy thanksgiving
Nothing better than a simple street taco
I used to work on my grandfathers blueberry farm and I was the only non-Latin employee and I learned from them that those seeds when left in the chilies and cooked like that they will put a bitterness into the sauce just like the fish gills would so if you want to add heat grab a few Chile de árbol and knock the seeds out they’ll add all the heat you want and very little flavor
Ahh I never knew that, great tip!
Welcome back will even though you never left...lol
Haha
Happy Thanksgiving! We always sprinkle a little feta cheese on our fish tacos.
Happy thanksgiving!
I can’t believe those weren’t the best tacos of all time. They looked absolutely next level
Wanna know what made them even better? We dipped them in the braising liquid! That was the missing piece
Id try a basic polish style borscht with the fish stock. Adding, marjoram, all-spice berries with a hint of non spicy paprika, 1 whole onion, garlic gloves, leek and a carrot, black pepper. Once that reaches pinnacle perfection stock I'd would add thin sliced beets. About 7 of them to the fish stock and let the beets bleed out for a hour on simmer. Serve with fresh minced garlic and freshly chopped parsley. Add white vinegar and salt to taste.
You had me at leeks
BACON!!! Or at least the grease for the crispy.
Happy Thanksgiving, y’all! From San Antonio!
Happy thanksgiving!!
Awesome recipe, thanks Will
Thank you Kenny!
Looked awesome! I think that green sauce would be good on anything.
Literally anything
That looks phenomenal. Can’t wait to see another cook off!! Happy holidays Will
I can’t suffer the heartbreak hahs
Hey Clam Master Will🙌😎👋!!! Aaron my brother from another mother and Madeleine 🙌😊👋!!! another lovely session with some good eats, that looked awesome, hope y'all are doing well, and as always stay safe, stay awesome out there y'all 🙌😎😊👋
Happy thanksgiving homie!!
@@CookingWithClams hope you have a great time dude, and enjoy the keys, looking forward to the cook off and I hope Madeleine does cook in the next one too, have a drink for me too, fighting this cold/flu now feeling meh but watching you all picking me up a bit 🙂
@@ataglance556 get well!
@@CookingWithClams thanks dude 🙌😎👋
Interesting I've never had shredded pork carnitas only cubed they were smoked then deep fried the fish was an interesting choice thanks for sharing
Trying to do some traditional recipes but replacing the protein with fish. Some have worked great
another nice one, and french cuisine is good but with always a pound of butter on the side of the pan, ready to mostly go in ahah !
Haha in butter we trust
Good job Will those tacos looked awesome man Arron inhaled his first one had to be delicious man that's a lot of meat off the head I cooked the collar already on the grill that'll good stuff I know filets from the head is like the ribeye of the fish tks Will I have to try this looked so good, Happy Thanksgiving.
Thank you wade!! Lemme know what you think
@@CookingWithClams I will let you know when I cook it tks man you a great guy , Arron and his wife are fantastic people also I enjoy both of y'all videos tks a million.
lol love the end where you laugh at the fact that your eating dinner to a camera. None of that fake TH-cam stuff!
It feels ridiculous at times
@@CookingWithClams I bet haha
Lovin your channel. I'm in Australia and I where I am we have a more Asian influence on the cooking. That sauce looked amazing. Love our seafood here and I reckon it would go a treat. Cheers
One day I hope to make it there!
Looks good! Here’s an idea: Maybe adding Avocado to the taco would help add the fat you’re looking for.
Avocado makes everything better so this checks out
Another great idea for the off parts and looks absolutely delicious. Wishing you Aaron ans Madeline a very Happy Thanksgiving!
Happy thanksgiving!
I've never had carnitas, but I like what you did with this dish! I've learned that I need to eat dinner before watching you and Aaron cook because oh my, I get hungry! 😂😂 I think I've said this already Welcome Home Will! Have an amazing week! I can't wait for the next cook off...you three are the best!
Thank you!!! Happy thanksgiving!
Welcome home, Will 🙌🏻Dinner looked delicious 😋. Happy Thanksgiving to you all.
Happy thanksgiving!
Haappy Thanksgiving guys! Love the content this year and Im thankful for guys like you that take the time to share these awesome videos! Looking forward to many more....
Happy holidays Tony!
Looks awesome!
Thank you Chris
Well done Will.. Happy Thanksgiving.... Off to Aruba tomorrow, hopefully I can catch a tropical fish down there!!! 🍿✔
You will!!
Happy Thanksgiving to all of you
Happy thanksgiving!!
you seem like a good dude. great recipe.
I’m alright… haha thank you Zach I appreciate the kind words
Can't wait for the next cookoff between you and Aaron. Happy thanksgiving will
In time. Happy thanksgiving
Looks amazing as usual. Bet you're not missing NY 🥶😉
Happy Thanksgiving to you all.
Haha headed back soon! But only a short visit
You should check out hi-soft cutting boards, get your self a nice med-large one they are a bit expensive but trust me youll love it, so much room to cut things on, and easier to clean than wooden board, and so much nicer on the knife edge than wood or plastic.
I definitely will
That actually looks delicious. Happy Thanksgiving.
Happy thanksgiving!
fry a couple slices of side pork in skillet then toss in the fish, i prep duck with side pork should work well with the grouper
I think this would be best
Love you Guy's !!!
❤️❤️❤️
Man those look tasty! Definitely going to have to try this, not too many grouper in Kansas 🤣🤣, but a nice striped like you mentioned would work
I would did them in the juice they were braised in
👍👍
🙌
Hamachi is Yellowtail. Hamachi Kama is yellowtail collars. I see it on sushi menus or at least a few places here in Phoenix.
Yes Kama was the word I was looking for!
@@CookingWithClams I've seen it served in a bowl with a broth and it looks elite.
Man I wish I could try them - great concept for sure. Do you think it could be done with King salmon head and collar and or halibut. Pretty sure on the halibut but less sure about salmon. Thanks
Only one way to find out! I’d say try it
you have to start putting the recipes in writing in the description….i know you cook by feel but u got to dumb it down for the rest of us …you have great content i made the green coconut curry came out amazing then tried making your tomatillo salsa but it came out too citrusy and bad because i had to guess and approximate amounts ..please make this change i really think it will get your videos shared more often and grow your channel …love what your doing i live in tampa and just started harvesting all my fish collars and heads from offshore fishing …so good im almost reluctant to tell my buddies cause i want it all for myself
I understand your request but I don’t think I ever will. For a few reasons, if I say one jalapeño, it isn’t really clear or concise because they’re all different sizes and spice level. Some limes are waaaay tart and some are on the sweeter side and all produce different quantities of juice. Aaron Madeleine and I eat very similarly and have similar palates as far as salt citrus and spice go. so it’s easy to cook for them. When I cook professionally on charters and in my restaurant I tend to tone it down just a bit to appeal to a larger audience. Tomatillos are pretty acidic to begin with so every time I make that sauce, it’s honestly different, sometimes it needs two limes sometimes only half. As I agree with you that adding a recipe would make some people happy, it’s not what I totally set out for the channel to be, it was more just to show what you can do with offcuts rather than exact recipes. I hope that this doesn’t deter you from continuing to watch the channel. In the restaurant I have a recipe bible, my workers follow it exactly and the sauces always slightly vary even though they are following the exact recipe. I then have to adjust them to taste.
i get it …just more trial and error for me probably will make me a better cook …won’t change a thing still a great channel and will still share w friends…keep it coming i’ll think you’ll blow up regardless …maybe even just ingredient list in the description to help people get prepared to try and duplicate your dishes …i’ve made your stuff for friends and family and they ask for the recipe and i explain u have to watch the video and take notes or rewatch multiple times to follow it ….intimidates some people from trying or even watching the video and i think youll hook them if they watch u even once …
Cheek meat!! Cheers
Unbeatable
Grouper Consomme
Hamachi is pacific yellow tail it’s a fish about 15-25 lbs
Kama was the word I was searching for. Most sushi places have hamachi Kama on the menu, I got the words mixed
WILL, YOU CANT GET BLOOD FROM A TURNIP IN REGARDS TO FATTY CARNITA VS FISH..HAHA! HOWEVER, I'M MY OWN WORSE CRITC ON MY COOOKING AS WELL :)
Haha true
Also you should pull the otoliths out of the fish heads before you cook them and save them in a jar
Funny enough I’ve never done that. Next big fish
Yum. As is, but maybe a little bit of ‘lardons’ if you are that way inclined …. That wouldn’t be cheating, would it?
If the end result is delicious food….no not cheating
Will what restaurant do you work at in the Keys?
Just privately for small groups
Hey Will, would you ask Madeline for her Recipe for the Brussel sprouts. I can't find it in Erin's Video's
Yeah of course!
@@CookingWithClams Thanks I am cooking them in the Morning. I think its raisins, bacon, honey, cooked in butter and olive olive oil, feel like I am missing something
@@outlawjjsmith I think that’s it! I texted but no answer
woud love to have a grouper skull
The bones??
@@CookingWithClams yes
Relax that sauce is hot enough to kill germs
Haha
Yes....butter, but one slice of bacon in the pot? 🤔🤷♂
Trying to keep it all fish, but butter would have worked
@@CookingWithClams I went out on a limb with that comment, and I know that you are the Master 💯
I was just thinking about the pork and fat aspect, and bacon came to mind 🤷♂️😁
@@michaeltaylor3172 oh you’re spot on. It would actually be incredible
You never put the on anything that's a filter of the fish not good as a lot of bacteria
Not sure what you mean
Hey Clams
Happy belated Thanksgiving.
See you when you drop the next video.
Happy day after!!
I don't think you are getting any sympathy from that crowd!!!! Happy Thanksgiving Gang!!
Haha happy thanksgiving!
You ALL pics me off you never share with me that's not fair nor right
Packing a to go box next time
🤙
Thank you!
HERE IS YOUR IN DEPTH TUTORIAL FOR PICKING A FISH HEAD:
Pick the meat off of and from within the damn head until there is no more meat on the damn head.
Bingo! Can I put that quote in the cookbook?