So i had to learn this myself through trial and error, and I really appreciate the attention you're drawing to all the product people are throwing away.
I do something much the same. I got my technique from an Aussie fishing channel. I also taught marine science for a few decades and dissected a lot of fish. Practice makes perfect along with a very sharp knife.
Up here in the Panhandle you can always count on catching SM when it’s warm, but most people never ate them much around here, preferring snapper and other reef fish which are abundant. Since regulations started making reef fish hard to come by, folks are starting to eat more SM. I fried some last year and was surprised by how good it was. I’ll definitely be targeting them this spring.
I used to bring a filet knife and soy sauce in my bag when I'd go out with guys fishing. They were picky, only chasing reds and snook, when we would see birds diving we'd still go cast to have a little fun. Which was usually Spaniards. Which I'd filet one on the boat and eat. So tasty. But they'd never try. They acted tough but were all talk as they wouldn't even try some of the best sashimi on the planet!!
On the west coast of Mexico Sierra Mackerel are by far my favourite, I now have a little more knowledge to maximize the return thank you. Wish I found this channel 3-4 years ago.
That is a good demo. And it seems like my instincts on how to fillet a Spanish mackerel was not too far off from the "fishmonger method" My question is that unlike most fish, like snapper or grouper, why do you not ride the backbone from the head to the tail on the dorsal loin?
...Great video, thank you...I've been catching & filleting Spanish Maceral Here in Old Naples Fl. for decades...I'm a little puzzled as to why you didn't cut out the strong blood line !...
I catch these off the beach when camping in mexico , they probably are my favorite ! Most people I know filet them from the back just like he did, That second filet is twice as much work for me for the reasons he states. The only thing different is I never skin them! That skin tastes amazing so unless you are making sashimi , leave the very thin skin on. In Todos Santos they make amazing ceviche with these that is totally unlike any I have had elsewhere in mexico or the US
I love your videos and have learned a lot! Would you be able to show how you filet a snook? It's one of my favorite Florida fish and I think I'm leaving a lot of good meat on the bone. Thanks much!
i just keep them whole gut them score them 3-4 times each side sprinkle salt pepper garlic on em and stick em in the oven to cook then when 10-20 min almost done turn on the broiler to crisp up the outside. or cut them into steaks, light coat in cornstarch and deep fry, salt peppet garlic right after it comes out of fryer.
Hey, really enjoy watching your videos, making it look so easy. I notice you use the same knife for most filleting. Could i ask what brand,length is that knife ?
A good soy sauce and good extra virgin olive oil make a great dip. They don't mix permanently but whisked together they'll stay together for a good number of minutes.
I really like spanish slightly seared like you would tuna. Of course its great grilled, smoked, in ceviche or even as sashimi. They get a bad rap for bad taste because people dont handle them correctly. You have to bleed the fish and put it on ice immediately. Keep it cold until you fillet it.
Im always confused about the no fresh water rinse. I soak my fish in salt water. I dont want all that damn salt on it when i eat it so i rinse it off in the sink...makes no sense to me to leave all that salt soak on it.
@@reedthefishmonger thanks for replying back to me my friend, I sleep,dream and eat fishing. Let me tell you I learned a lot with your videos. Great job.
It only needs to be frozen if it's wild and not tuna. Farmed salmons, snappers, jacks, etc and wild tuna don't need to be frozen and can be eaten raw 100% safely 😊
@@OkieDokieSmokie That's at least what MN law says. Been a fishmonger at a gourmet fish market for about 2 years now and that's what we've had to abide by. Even looked it it up myself on the mn.gov website 😁 I'm sure there's a lot more fish that are pretty safe and probably diff laws in other parts of the world, but yeah 🐟
Anakasis can really destroy your guts,never eat raw fish until its frozen 1 week or pickled. So stop the B.s. It's illegal to sell at restaurants raw fish w/0 freeze protocol. Russian fisholette
Can someone please get states, countries, governing bodies together and stop the nonsense of name the same fish by different names. South florida calls it spanish mackerel but in mexico its called sierra mackerel. Never ate Sierra until a few years ago when a mexican captain thought i was crazy for not making ceviche with it. Ever since then, ai am sold. Best fish for ceviche i have ever used.
Why do you care? The guy just asked a question. Dont be so nasty! Didn't your parents raise you right. Nothing nice to say then shut up!@Southern_Taurus_
Maybe specify that this is an Atlantic Spanish Mackerel... Coz you cant just call it a spanish mac, there are soo many of them. Are people actually learning things from this video? If so, is it because you have never dealt with fish before? This is like the most intuitive way to do it and if you have dealt with any fish before this is nothing new
I used your tip to not rinse fillets in fresh water.
It is amazing how much it makes a difference
Thanks
My Man...My fish processing skills kicked up a couple notches after applying your techniques. Thank you.
So i had to learn this myself through trial and error, and I really appreciate the attention you're drawing to all the product people are throwing away.
I do something much the same. I got my technique from an Aussie fishing channel. I also taught marine science for a few decades and dissected a lot of fish. Practice makes perfect along with a very sharp knife.
Greetings from Brazil! Sororoca is how we call spanish mack here. Delicious sweet meat when it’s fresh. Ty for the video!
Up here in the Panhandle you can always count on catching SM when it’s warm, but most people never ate them much around here, preferring snapper and other reef fish which are abundant. Since regulations started making reef fish hard to come by, folks are starting to eat more SM. I fried some last year and was surprised by how good it was. I’ll definitely be targeting them this spring.
SM are a staple in the Outer Banks of NC. Hard to beat
I know I'm not a big fish fan but this guy makes me reconsider! He enjoys it so much I actually believe my own palate might be lying to me 😂
I used to bring a filet knife and soy sauce in my bag when I'd go out with guys fishing. They were picky, only chasing reds and snook, when we would see birds diving we'd still go cast to have a little fun. Which was usually Spaniards. Which I'd filet one on the boat and eat. So tasty. But they'd never try. They acted tough but were all talk as they wouldn't even try some of the best sashimi on the planet!!
Closed minds miss out on some great food!
On the west coast of Mexico Sierra Mackerel are by far my favourite, I now have a little more knowledge to maximize the return thank you. Wish I found this channel 3-4 years ago.
Greta time at shop today it was my pleasure to visit you what a great family shop Jeffrey Renaud
Thank you so much for coming by!!
Tremendous video. You are an artist with a knife. I love Spanish mackerel and wish I could have been there. Perry P., SoCal
Nice Demo!!
I enjoy your cutting and videos
You know a lot about fish
I trust you a lot more than the FDA
I love Mackerel. Definitely under appreciated.
Iuse to catch these off the beach all the time with a spoon. I havent caught one in years.
That is a good demo. And it seems like my instincts on how to fillet a Spanish mackerel was not too far off from the "fishmonger method"
My question is that unlike most fish, like snapper or grouper, why do you not ride the backbone from the head to the tail on the dorsal loin?
...Great video, thank you...I've been catching & filleting Spanish Maceral Here in Old Naples Fl. for decades...I'm a little puzzled as to why you didn't cut out the strong blood line !...
Agree.... Spanish Mackerel is my favorite sashimi.
💥
Hey, what kind of sharpening method/stone do you use?
I catch these off the beach when camping in mexico , they probably are my favorite ! Most people I know filet them from the back just like he did,
That second filet is twice as much work for me for the reasons he states.
The only thing different is I never skin them! That skin tastes amazing so unless you are making sashimi , leave the very thin skin on.
In Todos Santos they make amazing ceviche with these that is totally unlike any I have had elsewhere in mexico or the US
Killer video my bro! Really enjoyed it!
Love ALL forms of Mackerel
I’m not a fan of all but there’s plenty that are excellent! Taste is absolutely subjective though 🤙
So right, such a underrated fish!
Imo, youre correct, spanish mack is one of the best sashimi fish we can catch here!
Merry Christmas to you and your family 🎄🎄🎄
Found this video a little late, butchered tf out my first mack lmaooo
No! Been commercial fishing and cleaning fish over 40 years. You knife skills are excellent! No waste.
Thank you brotha!! 🙏
you da man bruh, enjoyed the video
💯 agreed spanish is by far the most underrated fish!!!
I love your videos and have learned a lot! Would you be able to show how you filet a snook? It's one of my favorite Florida fish and I think I'm leaving a lot of good meat on the bone. Thanks much!
i just keep them whole gut them score them 3-4 times each side sprinkle salt pepper garlic on em and stick em in the oven to cook then when 10-20 min almost done turn on the broiler to crisp up the outside. or cut them into steaks, light coat in cornstarch and deep fry, salt peppet garlic right after it comes out of fryer.
Hey, really enjoy watching your videos, making it look so easy. I notice you use the same knife for most filleting. Could i ask what brand,length is that knife ?
How do you cook them
A good soy sauce and good extra virgin olive oil make a great dip. They don't mix permanently but whisked together they'll stay together for a good number of minutes.
This guy is awesome.
Thank you so much! 🙏
I really like spanish slightly seared like you would tuna. Of course its great grilled, smoked, in ceviche or even as sashimi. They get a bad rap for bad taste because people dont handle them correctly. You have to bleed the fish and put it on ice immediately. Keep it cold until you fillet it.
I agree! When handled properly they’re phenomenal 🤙
What knive are you using and how do you keep it so sharp? New subscriber. Merry Christmas
That's a Dexter
Im always confused about the no fresh water rinse. I soak my fish in salt water. I dont want all that damn salt on it when i eat it so i rinse it off in the sink...makes no sense to me to leave all that salt soak on it.
As a carpenter, am I a woodmonger ?
Hi, what type/brand of knife are you using?
Hi! Dexter 7 inch
@@reedthefishmonger thanks for replying back to me my friend, I sleep,dream and eat fishing. Let me tell you I learned a lot with your videos. Great job.
Fala MUITO
Funny how we have to freeze fish for sushi/sashimi but raw oysters and clams are ok...😮😂
It only needs to be frozen if it's wild and not tuna. Farmed salmons, snappers, jacks, etc and wild tuna don't need to be frozen and can be eaten raw 100% safely 😊
There’s more to it but for the most part, yea.
@@OkieDokieSmokie That's at least what MN law says. Been a fishmonger at a gourmet fish market for about 2 years now and that's what we've had to abide by. Even looked it it up myself on the mn.gov website 😁 I'm sure there's a lot more fish that are pretty safe and probably diff laws in other parts of the world, but yeah 🐟
bullshit
Anakasis can really destroy your guts,never eat raw fish until its frozen 1 week or pickled.
So stop the B.s.
It's illegal to sell at restaurants raw fish w/0 freeze protocol.
Russian fisholette
What's wrong with the skin? I always eat mackerel with the skin on, grilled or sashimi.
Nothing is wrong with it. It’s going to have more “fishy” flavor.
Squeeze a little key lime into your soy.
Also oiler the fish, more important the wasabi becomes.
Extraordinarily mild and buttery when fresh and handled properly 🤙
BOOTOONG
well most people are becuase they want a $325 carbon rod to set themselves aside from the music and vg10
We call this fish anduhaw not many like this fish its has alot of fishy smell...good for fish soup when fresh...
This one has no strong fish smell 🤙
👍😎✌
Can someone please get states, countries, governing bodies together and stop the nonsense of name the same fish by different names. South florida calls it spanish mackerel but in mexico its called sierra mackerel. Never ate Sierra until a few years ago when a mexican captain thought i was crazy for not making ceviche with it. Ever since then, ai am sold. Best fish for ceviche i have ever used.
Why do you care so much ?
Sierra mackerel are a different species than Atlantic spanish macks.
That's because Sierra mackerel are a different species, found in Central American waters.
Why do you care? The guy just asked a question. Dont be so nasty! Didn't your parents raise you right. Nothing nice to say then shut up!@Southern_Taurus_
@@DiabetoDanmight be a Pacific species
spanish mackerel is cheap and delicious! Rinsing the fillet with water is big no no! all good flavor would be gone!
sashimi grade mackerel yum!
Raw heck no.
We call them doggie mackal
It's not a true Spanish Mackerel
Maybe specify that this is an Atlantic Spanish Mackerel... Coz you cant just call it a spanish mac, there are soo many of them. Are people actually learning things from this video? If so, is it because you have never dealt with fish before? This is like the most intuitive way to do it and if you have dealt with any fish before this is nothing new
I bet you're real fun at parties.
there's always a know it all 😂 ov fukc all 😂😂