Butcher Whole Grouper
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- What's up ya'll! Looking to butcher a whole Yellow Edge Grouper like a professional fishmonger? Check out this video to learn the steps needed to take care of this amazing big fish!
In this video, I'll show you how to fillet a whole Yellow Edge Grouper using simple, step-by-step instructions. I'll cover everything from knife skills to filleting techniques to cooking tips. This fish cleaning tutorial is perfect if you're looking to start cooking whole fish at home!
Check out the Dexter Outdoors knives I use:
dexteroutdoors...
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#fishmarket #fishmonger #grouper
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This is exactly how everyone should utilize their catch. Nothing is wasted. Shows respect for the animal. Very well done and explained.
Thank you brotha! It’s definitely important to me to respect the catch! 🙏
city people? people who lives on islands and communities eat all the fish
@@reedthefishmonger I want to know ,how does it taste the swordfish bone marrow which u drink earlier. Pls care to reply I want to know your view.
Love this long form video format. Well put together.
Thank you so much!! New ones every Monday! 😁
Phenomenal yield. Appreciate your respect for such a fantastic catch
Thank you brotha!!
I appreciate the fact you respect the sacrifice of life from the animal and utilize everything possible. The meat on the yellow edge is some of the best looking fish on earth.
Thank you so much brother!! Yellowedge is definitely one of my all time favorites!
I appreciate the longer videos. I cut fish for 20 years.
That’s awesome!! Where do you work!? Thank you for watching! 🙏
Reed, your videos are getting better and better!
Thank you so much brotha!!
I love this well explained longer format video! Thanks Reed! My Bahamian grandmother use to use the fish bones and head and bake boil fish. SO good especially if hung over.. LOL
Thank you for watching brotha!! I bet your grandmas fish head/bones bake was amazing! Do you remember what spices/seasoning she used!?
You make this look a whole lot easier than it really is. Great work!
Thank you for watching brotha!!
It is easy to get the same result if you take your time, to do it as fast as him takes practice .
Love the long format! I just cut up my first triggerfish following your video. To me it was better than any snapper I ever had, more firm and larger flakes, a great surprise!
Heck yeah!! Thank you for watching brotha! I love Triggerfish, the mild shellfish flavor with the large moist flakes is so good 🔥
Gulf trip in mid August. A Yellow Edge like that would make an absolutely awesome birthday present!
Happy early birthday brotha!! Good luck on your trip!!!
finally someone that uses most of the fish. usually you see the collar, belly, head, and spine being thrown out, but you can use those and make a nice stock.
Thank you! 🙏 Even after cutting everything out like I did you can still make a stock! 🙌
So blessed to live down the street from Captain Clays! Reed is the 🐐
Thank you Matt!!! You’re the man!!!
Beautiful. This is a video only a stoner can appreciate! The fish monger is definitely high as a kite and I like it!
Thank you for watching!! 🙏🙌
This is the best filet vid i see on youtube very clean and waste almost nothing thanks for the tutorial ✌️
Thank you for watching and giving feedback!! I really appreciate it 😁 New Fish Butchery Episodes every Monday at 8pm Eastern!
The head and the colar left behind has so much flavor and some meat.
Definitely! That’s why we use them for soups and stocks!
this guy's shop is impeccably clean
Thank you! 🙏
We should be paying you for these 1on1’s you are a beast, ive seen you handle all types of fish. Big or small meaty or less meaty. You know what your doing & your so happy doing it. True blessing to watch you ❤
yes, this is what we call saving every piece of fantastic fish. Never waste those. all of us are grateful seeing this approach!
Thank you brotha!! 🙏
no problem my king ahahaha hopefully we can watch you cook the fish you just done in the future!!!!!!! will super love what youre doing! @@reedthefishmonger
THE one and only thing that I miss about FL. The seafood. Great job breaking down that fish. You have that whole carcass and the head. I hope you made a nice batch of fish stock.
Where did you move? Sorry you’re missing out on our wonderful fish!!
As soon as I heard say how much you liked the sound of ripping the cheek, I immediately subscribed. I thought I was the only one..
thank you for showing us what other nation been doing for centeries.
We’re definitely late to the party! Better late than never!
Thank you for showing that throat cut i catch alot of reds and keep the throats but with the bone ....been trying to figure out how you did it since i saw ......after years and years of fishing i have found that one of the most relaxing thing to do is drink a cold beer and fillet fish in the afternoon as the sun goes down.....just makes me feel good to efficiently harvest all the meat off my catch ......knowing that I am going to feed many family members and friends .......i think thats why i like ur video's so much the sound that knife makes as it glides through those pin bones is music just like fish flopping inside the box
Hey brotha! Happy to hear this video helped in some way!! I also love the sound of a fillet knife on fish 😁 and I love the satisfaction you get out of feeding your family and friends, I’m the same!!
Very neat and tidy knife skills. I learnt stuff.
Thank you for watching brotha! 🙏
No waist, young man you are a credit to your craft, well done, stay safe and God bless.
Thank you so much!! God bless you too! 🙏
crispy fish skin and scale chips + hearty soup with bones and head. Well done! The most yield of all Western fish channels!
Thank you for watching brother!!
Reed, u r an artist with that knife.......was a pleasure to watch. i remember back in 70's when i was a mate on a pb, bluefishing at night, i used to wait till all the customer left, and i would go into the fish barrel and cut bluefish cheeks for an hour. congrats to ur buddy on that y. e. grouper. hope he had an electric reel or a high speed jobby. thx for the video, i am now a subscriber....
Thank you so much for the feedback! And sharing your story! What are bluefish cheeks like? Are they milder than the fillet or equally gamey?
@@reedthefishmonger they are super good, not pure white meat but not a strong flavor like the fillet. i hooked my wife on these before we were married. as long as i brought some home, never had a problem going fishing or working the pb. btw, can you get the boss to sell fish online. i would like to buy some
Fanatstic work ! In Italy we call this ' dalla testa alla coda ' , from head to tail.
Make a stock from the bones and you've used the complete animal, bravo !
Thank you for sharing! We’re late to the No waste movement but better late than never!
Just awesome! Nice to see a complete breakdown.
Thank you so much!! New full butcher videos every Monday!
That looks delicious, ty for the prep instruction...
Heck yeah! Thank you for watching brotha!!
I appreciate the tutorial, I’m a grouper fan. But you have showed me a lot in just this clip here. Thanks
Thank you for watching brotha!! I’m glad it helped!
I recommend using the head because it is more soft and buttery
Head meat is delicious!
“Lip to Tail” and ZERO Waste … fantastic demonstration. Just happened into your channel and right away I knew .. to subscribe. Keep up the GoOD work! 🔪🎣
ChefDés 👩🏻🍳
Chicago, IL
Hey Chef! Thank you so much for the kind comment!! Where do you work? I’d love to check out what you’re up to in Chicago!
I appreciate using as much of the fish as possible... we also use the head etc for soup...
Thank you! I also love fish head soup! What are your favorite spices to put in your fish head soup!?
@@reedthefishmonger I can do better than that: I used to eat this sometimes in Thailand where I was an English teacher... and my girlfriend at the time could make it (now I can as well bc I like cooking): th-cam.com/video/Iia-znRuVaE/w-d-xo.html&ab_channel=CinecurryFoodHut
Grouper is my go-to favorite fish for grilling... those cheeks are the best part imo... awesome vid
Definitely top shelf fish! Thank you for watching! 🙏🙌
Nothing should goes to waste - thank you for that attitude - i hope you use the fish carcass to cook a nice fishstock on.
Thank you! That's the plan!
excellent video, Reed. informative & entertaining.
Thank you for the feedback!! 🙏
Dude! Amazing tutorial ! Thank you so much! I clean so many grouper snapper down here in the gulf and I usually jus harvest the fillets, cheeks, and hard to get throats. Such a nice way to help fishermen be the best we can be and not leave any meat….for the crab basket ;)
Thank you so much for the kind feedback brother!! I’m glad this was useful for you!
And don’t worry, this skeleton will still work in a Crab trap even after you scrape it with a spoon 😂
That is a beautiful fish. I bet he tasted great. I love grouper.
Definitely tastes great! Yellowedge Grouper is one of my all time favorites! It’s actually the fish I’m holding in my profile picture 😁
You can get way more meat out of those collars, but I know that's not what you were going for here. Awesome video!! I get angry watching people throw away carcasses after taking off the filets. This was a breath of fresh air.
Absolutely brotha!! Leaving the bone in definitely gets you more meat. Thank you for watching and commenting your thoughts! 🙏
Good stuff Reed. We need more of this in the community!
Here’s my question. I was taught by my local elders to NEVER let my fish touch fresh water. We always bleed, ice slurry, and rinse each fillet at the dock in a bucket of pure clean seawater with ice to remove scales and blood. Fresh water tends to break down the meat faster but I still don’t understand why that happens. I understand in a clean enviroment like you have you may not need it but when standing outside at the fillet table with 40 snapper and a handful of grouper, we need some way to rinse off that grime n slime.
Thank you for the comment brotha! Saltwater fillets will absorb freshwater compromising the texture and flavor. To rinse off fillets make a saltwater and ice brine, you can safely do a quick rinse off in that as long as it’s cold enough!
@@reedthefishmonger I’m gonna send you a recipe in the ole PM’s. Somethin u gotta try
@@reedthefishmonger 1-1.2%
@@jacksuarez6827sounds great, thank you! 🙏
Definitely rinse in a clean saltwater slurry. If it’s higher salinity than the fish came out of, it’ll firm the meat up. Just don’t overdo it on the brine time because that will actually start breaking the tissue down, like a salt brined turkey or beef.
Awesome video. Will love to see a few preparations with it. Perhaps ceviche with trimmings and some grill filets skin on💪💪
Will definitely do this! New cooking episodes every Friday!
professional fish cleaning at its finest ..well done sir .mad respect.
Thank you brotha!! 🙏
When I was a Mate on a charter boat on Miami Beach, I would use a knife, the blade being about 14” long and two inches wide. You would make your first cut the same way as in the video, but you would keep your knife cutting through the fillet, right on down to the tail…quick and easy, then trim the bones……
If you can make that first long line a deep cut without losing and meat that’s super impressive!! Most people can’t, including myself
impressive cleaning job!
Thank you so much!!
great vid brother! another method we use in NZ - is to scale the fish first then cutting 'steaks' from the top of the fish vertically down all the way through, either side and straight through the vertebrae bones. so you're left with a steak which has both upper loin and belly meat all in one piece, has bones left in obviously, grouper is delicious!
Steaking fish definitely utilize all of the meat! Love it brotha!
Excellent video tutorial! At the end of a hard day all I want to see is Reed breakdown fish in different ways! Greetings from Trinidad. Regards Shane.
Thank you so much for watching and giving feedback!!! I’ll be posting new Fish Butchery videos every Monday!!
@@reedthefishmonger excellent, looking forward to it, love learning new ways to prepare fish for various meals. 🙏🫡
That's a beautiful grouper, I want a piece of it. 😊😎😊
Thank you! Captain Clay and Sons Seafood Market will be shipping soon!
Grouper here are called Phoey Kow in hokkien meaning 'thick skin'. the larger ones are prized for that fatty skin in claypots or soysauce steamed whole. One of my favourite fishes to catch and cook
You Sir are an artist, got hungry just watching that - and guaranteed I am going to try that grouper!!!
Heck yeah! Thank you brotha!!
I will admit I have been wasting meat, but after watching & saving this video, that ends today. Great video. Thank you!
Heck yeah brotha!! I love that this video helped! 🙌
Outstanding vid. Its been a year since i las subscribed to anything.
Oh wow! Thank you so much brotha!!!
Another great video..watching all the way from South Africa 🇿🇦
Woah!! Thank you for watching brotha!!
@reed_thefishmonger - I am a keen fisherman myself and have learned a lot from watching your videos.. thank you 😊
I have a similar story as Robert ,my Pap was a coal miner but had a small farm ,cows ,pigs ,chicken,and few others,and their horses ,he also hunted every came to him he wouod always have a freezer full of tasty grill meat and yes he let me. Have some and cook but I had to help took the the leftover down to the hogs cleaned up I made money some meat and the biggest thing he taught me a lot over those summer ,and my grandma had a garden the family and friends would get together and can and make sauce ,man I miss them.
Sounds like you had a great life brother!
I enjoy the rib bones because I eat around them like ribs, which are always amazing. I think that the flakier and milder the fish, the better the outcome.
Great cut! If only there was more meat there!
Good job!!most people would take off the filets on both sides and toss the rest !!! If I had that fish I would cook it all!!INCLUDING THE HEAD 😊
Thank you for watching brotha!! How do you like to cook your fish head!?
Excellent!
Thanks for the training on this.
Thank you for watching!! 🙏
more of these videos please!
You got it!! Every Monday! 🙌🙌
Expert with your knife thanks king I learn a lot
Excellent job processing that grouper! As a chef I'd be making fish stock out of the bones and head.
Thank you brotha! Absolutely! Nothing gets unused
Awesome content 🔥🔥🔥🔥🔥🔥🔥🔥
Thank you so much!! 🙏🙏
New subscriber here....thank you for your detailed explanation of what your actually cutting and blade techniques. Well put together 🤘
Thank you for the feedback!! I’m glad you enjoyed it!
Those scrapes at the end would make an awesome fishcake
I agree!! One of my favorite ways to utilize it!!
Fillet fish all the time & never knew there was so much extra meat! Going to use this method next time I catch a grouper! I throw all my left over fish pieces back in the ocean for the fish to eat so no waste.
Happy this video helped brotha! Thank you for watching!! Back in the ocean is much better than a trash can! 🙌🙌
Always amazed at your knife skills! I’ve been filleting fish for a long time, and I’m nowhere near as good as you, jealousy is a terrible thing, more power to you brother
Love to see how nothing goes to waste, as a fisherman my self i hate seeing people disrespect other living beings.
I totally agree man! It breaks my heart seeing fish get wasted!
Amazing Butchery, great technique!!
Thank you!! 🙏🙏
I love Reed so much but..
Why is everything always “a thing of beauty”? 😂😂😂😂😂
Amazing work Reed!
Viktor!!! Thank you so much brotha!!
That fish looks great 🙏🙏
One of my favorites! It’s actually the fish I’m holding in my profile picture!
We’ve been getting great yellow-edge out of Clearwater. Best grouper there is
One of the best fish in the whole ocean brotha! In clearwater you’re burning big bucks in fuel to be in Yellowedge territory!!
@@reedthefishmonger about 200 miles out. We do 3 days for this trip. Pulley ridge
@@floridaman727Expensive trip but worth every Penny when those colors start to surface!!
Yeah Reed Pretty Work!
Thank you so much brotha!! 🙏🙌
Fish Head Soup is Amazing! use it all
Heck yeah!!! What’s your favorite spices for your fish head soup!?
MAN MY LATE FATHER USED TO CUT UP A FISH JUST LIKE THIS, WAAY BACK IN THE DAY. HE NEVER WASTED ANY EXTRA MEAT!! HE USED TO DO IT SO WELL THAT THE WHOLE NEIGHBORHOOD FROM 4 BLOCKS OVER WOULD COME TO THE GARAGE TO GET THEIR FISH, DUCK PIGS ,DEER& BEEF BUTCHERED UP . AND GET THIS MY FATHER WAS A MASTER PLUMBER BY TRADE!!!!
That’s awesome!! Your dad sounds like a bad ass!
Being your dad done all that butchering his freezer was always full with special cuts of various meats,my Pap was a coal miner had a small farm couple pigs, chickens,cow or two ,few horses and my grandma had a garden and would have canning and sauce parties ,the whole family would help ,I waa there a lot during the summer months made some money ,meat and learned a lot man I miss them .
That’s dope. Please do a video where you cook certain pieces.
Thank you for the feedback!! I definitely will! 🙌
That’s one beautiful fish and beautiful video
Thank you so much!!! I agree about the beauty of the fish, they’re one of my favorites to look at!
Amazing skill set!
Thank you brotha!!🙏
Nice vid!
🙏🙏🙏
FINALLY!!!!!!!!!! someone who loves the collars. You gotta be my brother from another because the collars are my favorite part as well. To me the meat in the collar has a different flavor from the rest or maybe im just tripping 😂
I’m right there with you brotha!! You’re not tripping, Collar meat is bangin’!!!
@@reedthefishmonger 💯💯 yessir Bro. Nice video
@@ikehayesThank you!! 🙏 New episodes every Monday @8pm Eastern 🙌
@@reedthefishmonger Gotcha brother
What an absolute clinic, bravo sir bravo!
Thank you brotha!! 🙌🙏
Great video, thanks for sharing. Well filmed, well explained.
Thank you for the feedback brotha!!
Awesome Grouper Fish 🙏🏼🔱
Thank you brotha!! 🙏
Like your style trim makes fish sticks I think you call them or mix with potatoes for fish cakes
Mashed potato fish cakes are so good!!!
Good job.
Thank you!!
Harvesting alll that meat is respecting the fish!!
Couldn’t agree more!
One thing you NEVER hear from a Fisherman/Hunter would be something like "look at this nasty ass fish/animal" or "gross beast". Always reverence, I love it lol
Never thought of that!! 😂😂😂
Excellent info!!👍👍
Respect for not wasting a bit of parts of the fish’s soul. But. I wonder if the skin of the fish would taste good when thoroughly grilled.
Thank you brotha!! Skin on Grouper is like leather
New subscriber. Just saw that you typically only make short videos. Please make more long videos showing the entire process!
Thank you for subscribing!! New full length Fish Butchery Episodes every Monday and a Cooking Show Fridays!
Damn it Reed,You must clean my Striped Bass,let me know when you coming to Long Island !!!
That’s a deal! 🙌
"Reed_thefishmonger, your video on butchering a whole Yellow Edge Grouper is both informative and fascinating! You're providing a valuable skill to your viewers by showing them how to properly handle and prepare such a remarkable fish. Your step-by-step guide and attention to detail are truly commendable. Keep up the great work in sharing your expertise and insights into the world of seafood. Looking forward to more informative and engaging content from your channel! 🐟🔪🍽 #FishButchering #SeafoodPreparation"
Wow! Thank you so much for your feedback!! I really appreciate you taking the time to share this! 🙏
Still just making me hungry love the content.
Thanks for watching brotha!!! New full Butcher videos every Monday!
Great can't wait. I'm in Port Charlotte making my way down that way for some peacock fishing soon gonna have to stop and get some of that fresh fish.
@@grantgaudry3121Heck yeah bro!! If you need guide recommendations let me know!
Fantastic job and vidéo 👏👏
Thank you brotha!! 🙏
You're one COOL DUDE 💯🤙👍✌️
Thank you so much!! 🙏
Now this is how you fillet a fish!
Thank you!! 🙏
The more I watch your channel the more I want to eat fish. Too bad that good fish is expensive and hard to find in Sweden.
Very informative 👍🏾👍🏾
That is a gorgeous grouper! I've shot a lot of grouper, but I don't think I've ever seen a Yellow Edge Grouper... ever! Local PBC ?
Amazing Work my man!
Thank you so much brotha!!
Nothings going to waste I love that . Fish didn’t die in vain
Too delicious to leave anything behind! 😁 Thank you for watching! 🙏
I had to cut a Warsaw once. Holy balls that was a big fish