Fish Filleting - Local Vermillion - Snapper - Rock Fish

Watch one of our SBFM team members fillet and prepare a locally caught Vermillion Snapper in our wholesale facility in Santa Barbara, California. Our local Vermilion Snapper Fillet (also known as red snapper) is a local favorite known for its mild flavor, low oil content and flaky texture. This fresh fish is most commonly used to make ceviche or grilled in aluminum foil.

[@Largemouth_Bass_2.0]

Good video 👍

[@ishwithfish]

clean and straight forward production, very helpful, ty!

[@Death_Row_Anglers]

Good video just subscribed to you channel i'm looking forward to your next video good luck

[@Machster10]

Have you tried butterflying rockfish? Zero meat is wasted. Remember, its the bones, fat and skin that gives fish flavor. You just use shears on one side of the ribs then cut down just to the skin and the whole fish will open up. Do not scale since the scales insulate the meat. You place the fish skin side down on indirect heat and slowly BBQ it with hardwood chips.

[@christopherporcallo8354]

Ceviche? 🤤

[@bsxboy]

Does this fish taste good?

[@hammer44head]

yes, but it has to be freshly caught or it tastes like crap.

[@zimrianispresent8123]

Lovely

[@msjamil8020]

its a small pice of Groper hamoor

[@EPA3]

Wut