The Underrated Fish Locals Love
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- เผยแพร่เมื่อ 15 ก.ค. 2024
- This is the underrated fish locals love!
Learn how I fillet Jolthead Porgy at Captain Clay & Sons Seafood Market in Delray Beach, Florida.
Get the knife I use at www.reedthefishmonger.com!
www.killerdock.com/
www.dexteroutdoors.com/
#fishmonger #reedthefishmonger #porgy
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The respect you show the fish and the excitement you share about each species sure has given me a different affection for my local fishmonger and what he offers.
I love watching your work. A very skilled surgeon.
In the Northeast we have a slightly smaller version of this fish. In New England, we call them Scup. Delicious fish and wicked easy to catch!
Right, I'm from NJ and never seen a Porgy that big.
@@Lonewolf_1776 I have but it was 50 years ago.
@@Lonewolf_1776 In CT a porgy that size would be a state record lol.
Imagine if our scup up here got that big🤯
@@jimmyp5471 I'd give up striper fishing lol.
For some reason, Dexter knives do not get the respect. I believe they deserve. Yes they’re commercial grade and inexpensive, but there’s still a good knife. All you have to do is keep it sharp and take care of it.
when i worked in meat and seafood they were my favorite
@@dinaariaudio4944Thanks for the recommendation. I like products made to do work. F the shiny stuff.
Damn good knives!!!
💯 they sharpen easily, are durable, easy to clean, good thickness and great handles.
You remind me of my dad, may he rest in peace. He was fanatical about saving every piece of the meat.
Moving to FL this summer and I’m looking forward to the wonderful fishing experiences. I know I’ll be able to count on this channel to bring me up to speed on the local species and how to clean them. Thanks dude 👊🏻
I caught a big one in Bermuda years ago. The crew were amazed and were arguing over who got to take the head for soup. Delicious light white fish.
It’s always a treat to catch a nice Jolthead in the Carolinas
Love porgies, but I always scale the whole fish and leave the skin on the filet because to help prevent the filet to fall apart when cooking. I do the same with yellow tail.
Love the videos brother! Keep'em coming.
Awesome Stuff. Thanks Heaps!
After learning about how good the collars of most fish are, I was browsing local restaurant menus here in Canberra Australia and for the first time saw this item. It was Barramundi collars, I'm going to need to check this out.
Another great video, very informative and entertaining.
Thank you brotha! Barramundi is a killer fish, I’m sure the collars will be excellent! Especially coming from an establishment considerate enough to use them 🤙
Wow this man is a pro who cares about keeping the fish industry on going
Thank you brotha! The more we use the less we need to take 🤙
Thanks Reed.
Always great video's and i always pick up new nuggets in your videos. Would love to see a knife video, types, sharpening etc..
Grew up eating those Scup here in, Cape Cod. My grandfather gutted and scaled them but never fillet them but tail & fins trimmed. Cooked whole head and all fried in pan or baked a few diff recipes. All caught on drop lines by hand old school.
No Porgy is underrated. They are delicacies
up here in central and north nj, a big porgy in the summer and relatively rare is 3lb porgy, we call'm shad porgies. their meat to compares very well to the prized black sea bass. sometimes in the winter time we might get a 4-5lb almost max sizes when we fish in the deep water wrecks>190' and well above. most up here, cook porgies whole and super sweet. once people get a clean fillet without their tiny bones, people come back for them and they are hooked so to speak. when you say underrated and also not well known for most people unless you are fishing for them. super sweet fish. nice fillet work but heck, you have had a lot of practice
Greetings from Redondo Beach 🇺🇸 Nice video. Cheers 🥂
Catching Porgies is fun . Eating Porgies is great too. . Caught Big Porgies off Brooklyn and Queens. Long Island, NY as well.
One of my favorites
Reminds me of filleting sweet lip and red emperor from Great Barrier Reef Australia. Also known as red throat emperor. Same technique.
Would love to fish and process catch in Australia one day! Your Red Emperor looks similar to our Red Snapper 🤙
Also helps to properly chill fish before fileting, I think.
Not that it matters but I do it differently with porgy.. I gut it first...then I start at the tail and cut toward the head..all the way to the "shoulder"..cut the meat off behind the gill. Than trim the bones...it takes half the time and you get a better yeild
In the caribbean we have those porgie 3× the size of those excellent game fish especially night time and yes delicious
Such a good eating fish. I'm a mutton fisherman, and on occasion, I'll catch one. It's a treat, I'd trade two to one any day.
Your vids are great
Thank you brotha!
Can you do a cooking video of all the fish you fillet?
Porgy is a cousin of the south pacific snapper, which is a prime fish, and fetches a high price.
Thanks. new sub.
Thank you for subscribing brotha! 🙏
Expert!!!
Nah. I was an avid spearfisher in the 90’s, lived on St. John usvi. When I fished (4-6 times a week) I had top 5 target species in mind, grouper, snapper, scrawled filefish, queen triggerfish, and last was jolthead porgy. The reason it was least of the five is the bones!! Too many little pin bones, a pain compared to the others🤷♂️
The best fish for fish curry
I'm curious how close it is in taste to our "snapper" in New Zealand: Pagrus auratus, also a porgy and one of our highly prized fish.
I think I would separate the top half from the bottom half of each fillet because the one is thicker than the other, so I think they would cook at a different rate. That's what I do with my Crappies. Does anyone disagree?
I love this channel. Really wanna fish Florida waters.
Yea that’s stupid
We catch lots of them here in the Bahamas....
Absolutely!
Do you ever get a chance to clean Alaska or North West rockfish? Quillback, Rougheye and a few others have huge backbones and can be hard to clean. Any tips?
Hey brotha! I don’t carry those fish but I’ll be traveling to catch them so I can film cleaning them! 🤙
Yes the best tasting fish I've ever had raw in my opinion
You eat the fish raw?
@@The93ssfd yes its great try it pls
As sushimi, in thin slices, not as large filets@@The93ssfd
I cannot disagree!
Can you show us some videos sharpening your knives?
Never had porgy but that meat looks so good , nice work !
They’re delicious! Thank you brotha!
Good lad him👍🍺
You know that this fish is served at British Airways Concorde Lounge, right?
Damn this dude is a surgeon. I've seen medics with less knife ability and less sharp tools.
Ey man, ive seen u filet tons of fish, can u show how to remove the guts?
Never had porgy fillet. We fry them whole in NJ. They aren't big like the one you have.
How to sharpen your knives with flexible blade
Is that the same species as a Porgy - just big ones? Where are these big ones caught?
Would you mind doing a video of an edible ray and shark?
Heck yeah! 🙌
Hi wich knife brand /model you use?? Thank you!!
Hey brotha! I use Dexter’s 7inch. You can find it on reedthefishmonger.com 🤙
They are delicious! Rather eat them than mangrove snapper.
Hard to choose between the two but if I were selling them I’d eat the Porgy and sell the mangrove 😂
Whoever said it's underrated doesn't know anything about the quality. They serve them at the restaurant for red snapper in Tarpon Springs
It’s about 1/3 the commercial market value of Red Snapper
I caught 3 sheep's head and one Jughead...Cooke them...the jug was way better than the sheep
How do you filets not have blood?
Aloha. Probably bled when caught.
ALWAYS bleed your catch!
Aloha. Yep, always cut the gills while the fish is stunned but not dead. The heart still beats after it’s unconscious and pumps all the blood out the cut gills. We always did this in the ocean water so the blood leaches away from the fish. The main thing is you can’t bleed a fish properly once it’s dead. That heart still has to be beating to get all the blood out. I’ve been fishing in Hawaii most my life and we always bleed out every fish. Huge difference in taste. The blood is where the fishy taste comes from. A very fresh and bled fish doesn’t taste or smell fishy at all. 🤙🏼
But can he fillet a blob fish 😊
I would scale the entire fish, step one
If you’re removing the skin anyway scaling is a wasted step
@@reedthefishmonger but scales go everywhere, so may as well get them all off, wipe the entire fish down with a cloth, and then the skin is easy
I95
I don’t know how you have 10 fingers
They grow back like a lizards tail
The blood of them stinks so bad to me. I commercial grouper fish and I can eat a sandwich with the same hand I’ve been cutting thrice frozen squid or Boston mackerel, but the blood of a porgy will make me gag for some odd reason.
Men of Culture we meet again.
Saltwater Crappie...
Fill it not fill lay