I just started as a fish monger. I don’t even know if i could call myself that. But I used a knife for over 15 years as a chef and you have an abundant amount of information. Thank you for your channel. This has been the most gratifying position I’ve been in. I watch these videos even after a long as day of cutting fish. I love this shit. Would love to connect to learn more. Thanks bro. I’m San Diego located.
You have the most informative videos I’ve ever seen when it comes to the correct way to fillet/handle a fish & I’ve never seen anyone who compares to your filleting abilities. The added information you provide makes your videos the premiere of “how to” fillet each variety.
New subscriber here. Hello from the west coast! I love watching you work with fish. Your work is incredible. You would easily work right alongside any Japanese fishmonger and that is my highest compliment. I consider the Japanese the absolute best in the world; the experts at fish filleting /cutting.
Back in Indonesia when I was diving and living locally or in small homestays a lot, usually what they would do with wahoo when the fishermen dropped by to sell it out of the boat on the beach was grill it whole on a low grill on the ground over a small fire of coconut shells, scoring it to the bone and salting at odd intervals down the side for about medallion size chunks to allow the heat to penetrate and cook it evenly. It would be crisp and golden on the outside but still juicy even though they tend to cook the fish a bit harder on the islands I suppose for health and preservation reasons, but I also find it helps makes you feel more full when you dont get crazy amounts of meat and all you tend to eat otherwise is rice and veggies. But the wahoo was usually pretty moist still cooked this way. The dry coconut husk would burn quickly, cleanly and intensely due to the oil, and the embers wouldn’t last long but as I recall a net of husks had about the perfect duration for the cook, the embers would literally die out as the fish finished on the grill. But man that aroma from the coconut husks was just awesome. For the first meal the fish would usually be served separate just whole and we’d lift the medallions off the bone. Any remaining medallions would go in the second meak usually deep fried or just placed as they were into a red or yellow wok sauce with vegetables and usually water spinach on the side. If anything was left after that it would usually get chopped up, skin and all and go into some fishcakes with a bunch of other stuff for a third meal or snack. Good times.
Love your content bro! Great to see someone explain how to handle the delicate meat of wahoo. I don’t know how many wahoos where the meat got all torn up on me doing exactly what you said not to do 😂!
Very nice and what a fish I don't eat raw fish but those pieces look perfect queen fish is still my favorite had never seen one until I watched you cut one thanks
Some of the best fish I have ever eaten was in England in the 70's. North Atlantic cod and chips. Phenomenal. Plaice as well. Even tried rock salmon (dogfish) and it was almost as good. I lived in Suffolk county.
@@drk321 doesnt exist anymore. We ruined the fish stocks and are continuing to do so sadly. Price of fish at the supermarket has doubled in a couple years
Absolutely enjoy watching you process all these fish. Ive never heard of most of them. Someday im gonna have to break the bank and buy a snapper fillet and see what it's like. Theyre fairly expensive. Till then ill just keep eating catfish and canned tuna
In India, we don't do fillet Wahoo. We cut the fish to cubes or thin stakes with bones. Mostly the fish is used to make curry or deep fried with variety of spices. That way nothing goes to waste, not even the head. The cutting process is so easy too. But different places, different ways, loved your work, you are the best I have seen in internet when it comes to least wastage while filleting.
Can you comment on gutting? Many times i don’t gut but instead i just filet around guts and i lot of the videos i watch on the tube do the same. In your opinion, when is it better to gut prior? Certain types of fish?
Hey Reed, love the channel! I love seafood and sushi in particular. I noticed you eat a lot of raw fish on the show. I am wondering how you know what is safe to eat and what isn't? I heard that its best to freeze fish first if you going to eat it raw. Are you concerned about parasites?
@@213viliamu ponzu is soy and japanese lime, why you mix with more soy and lime? why not just ponzu, chili oil, salt, serrano? And why you adding salt to soy and ponzu? Try adding a little ginger to your mix. Also, ponzu with some grated Daikon (large white radish) grated into the ponzu is good with oily fish.
@@theboringchannel2027 I add the soy because it’s cheaper than ponzu..haha..I add the lime to cook the fish a little..add the great salt from Kauai on the fish last..we like salt🤣 Also Daikon and pickled ginger is always in the fridge next to our sake..cheers🤙🏽
Hey Reed, how do you keep the wahoo from having a bunch of slime on the skin when cleaning? I heard some people scrub the skin prior to cleaning. I don’t want that slime to touch the clean meat. Thanks for the tips!
Reed!! Many of the fish you process you go through how to get the "collar." Is the "collar" of the wahoo not worth it? Thank you for your content. Your videographer is doing a great job as well getting all the juicy angles.
Very impressive, I totally wanted to try that raw wahoo! Im not sure if this is a good idea but seems like you could make some killer fish stock out of most of that carcass?
![[LIVE] ใครคุยเรื่องบอล "พ่องตาย" #คุยให้เด็กมันฟัง EP.43 (13/7/67)](http://i.ytimg.com/vi/8bHYL8RuBqs/mqdefault.jpg)
![[LIVE] : ONE ลุมพินี 70 | คู่เอก "โฟกัส vs สเตฟาน"](http://i.ytimg.com/vi/_fVieQ89DRQ/mqdefault.jpg)
I live in Nebraska. If I ever catch a Wahoo when fishing in Nebraska, this video will come in handy. 😂😂😂
Hopefully it was at least entertaining 😂
Just think of it as a saltwater muskie.
I suspect they're also pretty rare here in the middle of Texas. 🙂
@@jeredalmeida1880 OR as a salt water wahoo
I just started as a fish monger. I don’t even know if i could call myself that. But I used a knife for over 15 years as a chef and you have an abundant amount of information. Thank you for your channel. This has been the most gratifying position I’ve been in. I watch these videos even after a long as day of cutting fish. I love this shit. Would love to connect to learn more. Thanks bro. I’m San Diego located.
You have the most informative videos I’ve ever seen when it comes to the correct way to fillet/handle a fish & I’ve never seen anyone who compares to your filleting abilities. The added information you provide makes your videos the premiere of “how to” fillet each variety.
I agree, he makes it look easy. It actually is, but he's the pro.
New subscriber here. Hello from the west coast! I love watching you work with fish. Your work is incredible. You would easily work right alongside any Japanese fishmonger and that is my highest compliment. I consider the Japanese the absolute best in the world; the experts at fish filleting /cutting.
You are showing off cutting the fish upside down 😂I don’t think people know how hard it is to learn how to do it! Great job as always Reed!
Takes time but learning to use gravity 😎😎😎
I do and guy he made it look esy lol😂
wow.. i really wanna pan fry that beautiful fillet! dang.. amazing!
3:05 “work snacks” I love it 😂
I'm working right now... At a computer... My snacks suck in comparison.
Back in Indonesia when I was diving and living locally or in small homestays a lot, usually what they would do with wahoo when the fishermen dropped by to sell it out of the boat on the beach was grill it whole on a low grill on the ground over a small fire of coconut shells, scoring it to the bone and salting at odd intervals down the side for about medallion size chunks to allow the heat to penetrate and cook it evenly. It would be crisp and golden on the outside but still juicy even though they tend to cook the fish a bit harder on the islands I suppose for health and preservation reasons, but I also find it helps makes you feel more full when you dont get crazy amounts of meat and all you tend to eat otherwise is rice and veggies. But the wahoo was usually pretty moist still cooked this way. The dry coconut husk would burn quickly, cleanly and intensely due to the oil, and the embers wouldn’t last long but as I recall a net of husks had about the perfect duration for the cook, the embers would literally die out as the fish finished on the grill. But man that aroma from the coconut husks was just awesome. For the first meal the fish would usually be served separate just whole and we’d lift the medallions off the bone. Any remaining medallions would go in the second meak usually deep fried or just placed as they were into a red or yellow wok sauce with vegetables and usually water spinach on the side. If anything was left after that it would usually get chopped up, skin and all and go into some fishcakes with a bunch of other stuff for a third meal or snack. Good times.
Unreal !!! Your info/content seems to get better and better ...
😁
This is my first year ever bringing in wahoo at work never seen a whole fresh wahoo before looks like a mahi mahi fillet very nice fish
Where do you work brotha!?
I've learned so much from this channel.
That’s awesome! Thank you for watching! 🙏
@@reedthefishmonger I thank you for sharing your skills.
Love watching you do your job. Awesome knowledge and presentation
Great informative video as always
Love your content bro! Great to see someone explain how to handle the delicate meat of wahoo. I don’t know how many wahoos where the meat got all torn up on me doing exactly what you said not to do 😂!
You are a master with the knife 😮
That was a wicked gaff job. I always enjoy your knife skills. I've been wasting fish. Thank you for the excellent tutorials.
Nice Vid Reed!
Reed, you do a great job. I'm not a fisherman but you make me want to try it again. Thanks
Thank you Richard! Hopefully you can get out there 🤙
Very nice and what a fish I don't eat raw fish but those pieces look perfect queen fish is still my favorite had never seen one until I watched you cut one thanks
Excellent video! Happy to have found your channel and subscribed.
Thank you! 🙏
Great video
Living in England I’ve never tasted most of these fish, but I enjoy the content nonetheless!
Some of the best fish I have ever eaten was in England in the 70's. North Atlantic cod and chips. Phenomenal. Plaice as well. Even tried rock salmon (dogfish) and it was almost as good. I lived in Suffolk county.
Don't feel too bad. I lived in the USA for half a century and never tasted wahoo or any number of fish shown here.
@@drk321 doesnt exist anymore. We ruined the fish stocks and are continuing to do so sadly. Price of fish at the supermarket has doubled in a couple years
@@Hmm.223 I have heard. Same thing here in Hawaii. 4 years ago fresh mahimahi or ono would cost $5.99/lb. Today it is usually $16-$19/lb.
@@drk321Aloha. I remember when monchong was considered second tier. Not anymore.
Absolutely enjoy watching you process all these fish. Ive never heard of most of them.
Someday im gonna have to break the bank and buy a snapper fillet and see what it's like. Theyre fairly expensive.
Till then ill just keep eating catfish and canned tuna
Amazing tutorial. You're a fish anatomist👍🏻👍🏻👍🏻🍣🐟🦈
Great job with the knife, working on a boat I've cut a lot of fish and have used the up side down trick a few times. Great video
Thank you brotha! Where was the boat you worked on?
@@reedthefishmonger San Diego, we'd fish down the Baja Coast. In Oregon now fishing albacore in season and long line black cod, halibut and rockfish
This dude should have way more subscribers.
Thank you! Working on it 😅
Love your vids and I have them same appreciation for proper fish cleaning and prepping. Whats your favorite fillet knife that covers most work? THANKS
Thank you! Dexter’s 7inch is my go to for most jobs 🤙
In India, we don't do fillet Wahoo. We cut the fish to cubes or thin stakes with bones. Mostly the fish is used to make curry or deep fried with variety of spices. That way nothing goes to waste, not even the head. The cutting process is so easy too. But different places, different ways, loved your work, you are the best I have seen in internet when it comes to least wastage while filleting.
Is there a way to order whole fish? Because where I live their isn’t any fish mongers or whole fish for sale. Keep up the great work!
When it comes to snacks, work snacks are always the tastiest.
Can you comment on gutting? Many times i don’t gut but instead i just filet around guts and i lot of the videos i watch on the tube do the same. In your opinion, when is it better to gut prior? Certain types of fish?
Reed doesn't show gutting because of complaints. It's a shame some people are always looking to get triggered.
@@pakde8002 thats not what i asked.
Aloha. Better to gut larger fish when caught, then ice. Ahi especially.
Hey Reed, love the channel! I love seafood and sushi in particular. I noticed you eat a lot of raw fish on the show. I am wondering how you know what is safe to eat and what isn't? I heard that its best to freeze fish first if you going to eat it raw. Are you concerned about parasites?
Excellent video, great knife skills, if I ever see a wahoo in the UK I'll be sure to catch it and refer to this :)
Sounds unlikely 😂 hopefully it was not entertaining than helpful haha
@@reedthefishmonger I live in hope! 🤣
So jealous of that Wahoo bite hahaha
Drink every time you say wahoo meat :) Awesome vid I didn't think about filleting them that way
Aloha. I’ve obviously never tried that sauce before, but I’m a ponzu guy myself.
Sashimi Only way we eat um..ponzu, shoyu, lime, chili oil, salt and Serrano peppers thinly sliced…BRAH!!
@@213viliamu Aloha. Skip the Serrano’s, replace with Hawaiian chilli peppers, and I’m sold!
@@adamyoung480 either one is good by me🤙🏽🤙🏽
@@213viliamu ponzu is soy and japanese lime, why you mix with more soy and lime? why not just ponzu, chili oil, salt, serrano?
And why you adding salt to soy and ponzu?
Try adding a little ginger to your mix.
Also, ponzu with some grated Daikon (large white radish)
grated into the ponzu is good with oily fish.
@@theboringchannel2027 I add the soy because it’s cheaper than ponzu..haha..I add the lime to cook the fish a little..add the great salt from Kauai on the fish last..we like salt🤣 Also Daikon and pickled ginger is always in the fridge next to our sake..cheers🤙🏽
What’s the name of that fish sauce you use? Thanks brother, absolutely great video!
What knives to you use ? Looks like dexter Russell?
Also what sharpener?
Which is better for sashimi between top or bottom loin?
"the fillete just lies there while you work the meat" 😂😂😂
Fkn Clean Bruh 👌
Love your vids. I think the word you like the most is DELICIOUS.
Hey Reed, how do you keep the wahoo from having a bunch of slime on the skin when cleaning? I heard some people scrub the skin prior to cleaning. I don’t want that slime to touch the clean meat. Thanks for the tips!
Happy I found your channel. Can you do a video on cleaning catfish?
Thank you! I’ll definitely get one of those up eventually 🤙
Reed!! Many of the fish you process you go through how to get the "collar." Is the "collar" of the wahoo not worth it? Thank you for your content. Your videographer is doing a great job as well getting all the juicy angles.
Thank you brotha! Wahoo collars are good but not the best. Make sure they don’t have the nasty black parasite in them before trying it
Very impressive, I totally wanted to try that raw wahoo! Im not sure if this is a good idea but seems like you could make some killer fish stock out of most of that carcass?
You can it's great. Incredibly clean tasting because of the low fat content.
Wahoo isn’t my favorite for stock but it is a delicious fish 🤙
Aloha Reed. Do you not like to have a fish rest for a day or two? Or is it just not an option?
After rigor is good to go! It will be slightly more tender a day or two later for raw perpetration 🤙
I never filet wahoos, always steak them, marinate and grill.
I've yet to see him steak out a fish. Is it not a skill or do people just want everything boneless these days? What an effeminate way to eat meat😂
@@pakde8002Aloha. Back in the day, people steaked
@@pakde8002Fish all the time. Not so much anymore.
Avoid all the mistakes, just give me the fish
Looks like Tanigue!!
Would you filet a ‘Narrow-Barred Spanish Mackerel’ in the same way? They look very similar to each other
Absolutely!
Top 🇧🇷🇧🇷🇧🇷
Thank you!! 🙏
Reed ..... What brand of knife do you use and how do you sharpen it? Thanks
Aloha. The knife is a Dexter.
You should do one of those on the water, cleaning table videos with some fresh water species like Specks or Bluegill
I know what you mean, i hate when my knife levitates.
Mario: wahoo!
Or whatever he says
😂😂
Raw wahoo bro….. goooooooood s#$t
Yahoo 😂😂😂
yahoo wahoo
Try that in 3 to 5 while pouring some soy sauce 😂😂😂😂
Сколько см лезвия ножа жду ответ
Сколько см лезвия ножа жду ответ по рускому по аглизские не знаю
I've caught hundreds of wahoo over the years, and it never even occurred to fillet one. We always just cut cross-section steaks.....
Steaks are great too but wahoo is great seared like tuna 🤙 how do you cook your steaks?!
I think cudas taste like wahoo. Meat looks and feels similar too.
Small cuda is just as good as Snapper! Big Cudas are also called Cuban Wahoo 😂
Can’t believe it wasent wormy. Most are.
Did they gaff him with a glock 19?
😂😂😂 fast moving fish and ripping current
When you say " work snacks" you don't mean to say your eating the flesh of the fish while your preparing it for sale
Of course he does. Nothing wrong with that at all.
@@drk321
First, Yuk
Second the health department would flip
Probably should weigh him before and after his shift 😂
@@bobbyvff Then avoid doing it when the health department are there.
Aloha. That’s exactly what he’s saying. Just the scraps.
The parasite made me not want to eat the Wahoo meat.
If I wanted commercials, I would watch TV. Those just prevented me from watching your video
Hard to be motivated to spend hours editing for Free. Sorry it didn’t work out for you brotha