Butcher 100 POUND TUNA
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2023
- What's up ya'll! Today we are going to process a 100 lb Yellowfing Tuna core.
Learn the steps needed to take care of this amazing and delicious fish! In this video, I'll show you how to process a whole Yellowfin Tuna using simple, step-by-step instructions. I'll cover everything from knife skills to filleting techniques. This fish cleaning tutorial is perfect if you're looking to start using all of the parts of a fish in your cuisine!
- Reed the Fishmonger
Check out the Dexter Outdoors knives I use:
Use code: REED20 for 20% off
dexteroutdoors.com/reed-the-f...
#tuna #fishmonger #butcher
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He’s so good at butchering… explaining…. And being energetic…. My favorite part of the entire internet
Wow! Thank you so much for that feedback!! 🙏🙏🙏
I absolutely love watching people who love and are passionate about what they do for a living. I’m sure this is something he’d do for free and without an audience.
He's a real person, no fake part about it. I agree and we need more people in this world like this.
Comments like this make my day, thank you so much for sharing! Comments saying “You know what you’re doing” are absolutely appreciated but “I can tell you love what you do” is 100x more rewarding for me 🙏
We don’t clean yellowfin on the boat, because laws and such, but we usually get the first small blackfin in the slurry real quick and about 30 minutes later someone is turning it into sashimi. Usually have to fight everyone off with a knife to get a bite.
Glad I swung by to get a piece of that for my dinner tonight. Continued success Reed!
That was you!!! So nice to finally meet you brother!!
Nothing cooler than seeing someone truly stoked on their job 👍Good Vibes
Thank you! 😁🙏
It's amazing to watch him. I've been around and cleaning fish since my birth but this guy is a true expert at his craft
In the Oahu mosquito fleet lots of us had a rule. The first tuna over 100 pounds was kept, cleaned, and passed out to neighbors and friends instead of sold at the auction block. It was considered good luck. One year we caught our largest Yellowfin ever and the mosquito fleet record for two years standing, at 326 pounds. Tuna that size are rare in Hawaii these days when years ago 400 pounders were common. Our usual first of the season good luck tuna was just over a hundred pounds and easily manageable with two guys at our cutting station in the yard. For this 300+ tuna though, I called a Japanese fishmonger I know and asked what to do.
He said, “Just hang the fish up by the tail at about head height. You don’t want be trying to roll it around with all that weight. You can easily spin it in the air. One guy cuts the loins off as the other guy catches. Good luck.” So that’s what we did.
That was so much easier and cleaner than trying to flip that monster with gravity working against us. Trimming the lions on the table, we had some top quality fresh off the boat, fatty tuna to give away. The neighbors were super happy and I ate tuna every day for a week. Not sure about the “good luck” part about giving away a thousand dollar fish though. We didn’t catch another Ahi that year and we never caught one anywhere near that big again. Oh well, our neighbors always watched the house and the dogs while we were at sea.
gr8 job on the filleting process. the belly flap looks gr8 for sashimi
Thank you brotha!! Belly on Yellowfin isn’t like Bluefin but it’s still great!
These videos are very instructive and always make me hungry, great work!
You are a good butcher. Good to watch. Thanks.❤
Man you are the best I've ever seen wow
great content
Thank you brotha! 🙏
I want that for lunch today! Instead though, I'm having Sheefish. I'll be that's one fish you have not filleted Reed! They are the best eating fish in the world.
Great job on the Tuna Loins!
Thank you brotha!! I don’t get to cut many big Tuna
Beautiful fish.
as a former commerical fisherman, you should explain why one side has a fin and the other is cut off. the side you want to buy is the finless side as we call it the dry side. the side with the fin is always positioned in the ice or wet side. from the time we catch the fish, cut the head off, the finless side always stays to the dry side of the ice from the time we offload till the time it hits the stores. nice knife work!!!
Thank you for the tips brotha!! Now chefs reading this comment are going to request the fin side 😂😂😂
@@reedthefishmonger the fin intact side also stays colder,
Amazing craftsmanship
Thank you so much!! 🙏
Professional.
Sushi Chef approved!
Thank you chef!! 🙏
great vid
Thank you!!
Nowhere else is a spoon just as important as a shark boning knife 🤙🏼
Some of the best meat!!
How sharpen the knife needs to be?
YES
😂
Tasty looking stuff!!
Sooooo good!!!
@@reedthefishmonger just the rack on that thing for a fish soup would be great. Awesome content!! Keep the details coming!
@@gaarevalnever use a dark meat fish for a fume' culinary arts 101 🤮 !
@@patrickgregory1078 can't say I ever eaten fumes but id be happy to give it a shot. All I know is I'd throw down on some broth from that rack and hell if the head was available toss that in there too. May not win any stars with the tire company but it would be a tasty treat at my table.
@@gaarevalyour better off boiling the tire!😅
Great vids.
What knives do you use?
This man isamazing and so polite, love seeing such videos.👍
Reed, this is amazing! Hey, if we catch a big mama like this, can we bring it into you guys for quality mongering? (we are neighbors to Capt. Clay’s)
We’d be happy to process your fish for you! $1-2 a pound or sometimes just tipping the cutter.
"put some oomph behind it and slide. all.the.way. down."
Hehe
😂😂😂
Hey Reed , what do you sharpen your knives with??
Gill hook?
What is that knife you are using?
American vs Japanese
American: Money shot
Japanese: Notice me senpai
👍😎✌
🙏🙏🙏
Can you eat the blood line?
how much money did that 100 yellowfin cost?
Is that parasites at the top of the high loin?
Cartilage
I like Yellowfin belly better than Bluefin for sushi.
I enjoy both! Bluefin unequivocally has better fat and softer meat in the belly/collar.
Indeed, both are very good. But I got to ask Brian how much bluefin have you eaten. I have seen yellowfin chosen a lot in a blind comparison, but then again it's all about how good the fishermen treat the catch... That dictates everything
@@mattgurin6168 I have eaten quite a bit of both. I just enjoy the texture and flavor of yellowfin more but to your point we get much more consistent quality in yellowfin than bluefin here in Florida in my experience.
@@BrianJacobson true, I am here in Florida as well in coastal Brevard County. But occasionally we get bluefin from North Carolina sent to us that our friends catch. Ate a lot of bluefin and yellowfin living in Hawaii for 10 years as well
Ope, he's going in, is he going to call it the vent or the cloaca?
"BOOTYHOLE!"
Oh ok.
🙃😬😱
What is he bloodline? Why do some species, like tuna, have such pronounced bloodlines, some species not so much, and others none at all?
Many factors! Size, diet, water temperature, and how much the fish does or doesn’t travel are all factors! Passed that, genes
@@reedthefishmonger I did want to ask, what do you guys normally do with the bloodline after butchering? Is there any way to use it, perhaps selling them as bait? Because I know it's much too fishy to be consumed.
Oh no not flipper😢😢😢😢😮😮😮 f j b 😊
Leaving meat on spine is a waste, Japanese chefs use spoon to scoop away meat on spine even on yellowfin tuna.
Shut up
he did scoop the meat off the spine
@@darydotthere is ALWAYS one dumbass
@@darydotHe is not denying that. He is just stating that leaving meat there is a waste. The expression is true.
True yellowfin with the long anal and dorsal fins. Bigeye tuna look almost the same, but these two fins are shorter.
Yellow fin is my favorite tuna. I know everyone loves blue fin, but for yellow fin are better. Taste better and funner to catch.