I have seen a lot of videos for filleting fish but your way is unique and very easy to do !! Most quarter the fish, then skin each piece..................great video !!!
I was on a head boat down near Fort Jefferson, Dry Tortugas. We were fishing a wreck at night in 70 feet of water. I caught so many Blackfin tuna I got tired of catching them. I think I brought 10 or 11 home. Had a killer Super Bowl party with the sashimi! Nice video, thanks for sharing.
I tell you what that's the best file a job I've seen yet on any fish especially the tuna you've been doing that a long time man that's the video of the copy right there where can I buy a raw tuna at a dead tuna and a fish box I'm in Louisiana New Orleans where can I buy a tuna and she lay them like you doing right now and have a great couple meals I would like to know the answer to that anyway nice job
I have fillet a million fish. But never a tuna. Thanks for the post. I did dover, rex, black cod, red cod, flounder, salmon and trout and probably some that I can't remember. I got paid by the pound and wow, did I get fast! In 1982 I made $18.10 an hour. That's the fishing industry. Big cash for hard, disgusting, filthy work. My best day ever was with black cod. I must have cut up a billion pounds. Well, that is what it felt like... It was a good day. Let's say that. I made a good paycheck!
Pro tip, make your initial cuts on BOTH sides of a fish before you take 1 whole side off. Makes it much easier to get the second side off and you miss less meat.
Good video Man.. Jeez there's alot of haters commenting on this I don't see any reason to.. nice quick vid with good substance sure maybe it's not how you TH-cam armchair pros do it but be a little open minded people.. lol
Don't discard the ribs - they are great on the smoker and make a wonderful fish dip - very easy to pick once smoked. The belly has the highest fat content. It is wonderful smoked as well.
I'm in the middle of relocating to Miami This week and things are in total disarray as you can imagine. Lived in this house for 15 years lots of crap to throw out. lol .... Closing is this Friday so it is crunch time. Yikes! Gonna do a preface of the drone video used for fishing like we spoke of... soon.
We're referring to the fish waste. To some people, it can be fish guts, can be fish turds, the slime, but it's pretty much anything you're not going to eat. lol
Cool vid but you may want to mention concerns about parasites. You need to be flash freezing the meat if you are going to eat it raw or filleting the fish immediately after catching it (this still has a small amount of risk)
Nice detailed vid You need a thinner boning knife or you need to stone your current one more often and steel it every few cuts. You'd get the sack in a abbatior with that knife :p
You've clearly never caught Tuna. Or any fish for that matter. There will always be small pools of blood in the organs, because it's not pumped out easy. If it weren't bled, especially a tuna, it would be way more bloody. I suggest you don't talk shit if you don't have the slightest clue of what you're talking about
What is the calculated mercury content of a tuna of this size? I use to love to eat sea foods but now days no one can give a definitive answer as to what's safe to eat and how much is safe to eat. Instead they'll dish out the gloom and doom answers in an attempt to scare folks away from eating fish all together. It's hard to tell if it's just real science preaching the real dangers of mercury poisoning or if it's the greenies trying to spare the fish's feelings.
We don't have tuna fish swimming in our lakes and streams here in Az. According to the Game and Fish department, the fish we do have here should not be eaten more than twice a week; or something to that effect. Those same recommendations state that larger sea faring fish like tuna, sword fish, etc. contain even larger amounts of mercury than our local lake and river fish do. I wish they were wrong about it because I do miss eating the fish I use to catch.
He's doing more cutting and losing a lot of meat with his fillet cuts. If he cut them in 4 sections he would get all the meat to the bone and not have to cut through any bone. You do not wash tuna with water it kills the flavor and ruins the color.
Hey so once you get your primals just get an initial cut of the skin off of the meat you want to keep. Don't bother cutting it all off because you can actually get it off easiest by just using your hands and a fast karate chop/slicing motion. Just put the primal meat side up hold down the skin using a rag(the skin that you already freed up) and just move the meat back and forth while your hand is going under the meat and above the skin. It'll come right off and it'll be the absolute closest cut you've ever made because it's separating at the membrane and not by the meat itself. This leaves no meat on the skin afterwards. Also try to never make multiple cuts because the more cuts you make the more damage you're doing to the meat itself and you'll have lots of those little slices all over it which don't go for as much money and make it harder to cook perfectly.
Because they don't have fat? That cannot be true. Fat is one thing that will actually spoil and rot in a freezer. Plus think of how much frozen tilapia is in a supermarket, and they don't have a bit of fat.
Feathers, Fur, and Fins fish with more fat have a higher tendency to hold together wen frozen to be cut. (Like for sushi Or sashimi). Tilapia falls apart if not taken care of. But it's a bit more firm when it has more fat. And it's frozen to kill any parasites
I have seen a lot of videos for filleting fish but your way is unique and very easy to do !! Most quarter the fish, then skin each piece..................great video !!!
I was on a head boat down near Fort Jefferson, Dry Tortugas. We were fishing a wreck at night in 70 feet of water. I caught so many Blackfin tuna I got tired of catching them. I think I brought 10 or 11 home. Had a killer Super Bowl party with the sashimi! Nice video, thanks for sharing.
What a beautiful fish and the guid definitely knows what he's doing thanks for sharing
If you've never had fresh kill tuna raw like this, you don't know what living is.
I tell you what that's the best file a job I've seen yet on any fish especially the tuna you've been doing that a long time man that's the video of the copy right there where can I buy a raw tuna at a dead tuna and a fish box I'm in Louisiana New Orleans where can I buy a tuna and she lay them like you doing right now and have a great couple meals I would like to know the answer to that anyway nice job
Very Cool Video! Thumbs Up!
That looks so good! A couple of those steaks, a hot pan, brown butter, salt and pepper. Nothing's better
Love that knife handling ! Great vid. Thanks
damn you make it look so easy! Thanks for the video saved my butt with 3 black fins we caught!
He is an artist with that knife
Thank you, Nice Job. That's very helpful.
I have fillet a million fish. But never a tuna. Thanks for the post. I did dover, rex, black cod, red cod, flounder, salmon and trout and probably some that I can't remember. I got paid by the pound and wow, did I get fast! In 1982 I made $18.10 an hour. That's the fishing industry. Big cash for hard, disgusting, filthy work. My best day ever was with black cod. I must have cut up a billion pounds. Well, that is what it felt like... It was a good day. Let's say that. I made a good paycheck!
nice video what kind of fillet knife is he using
Thanks Danny... He's using the Boning /Fillet knife hamzn.to/2lOg6wq
Sam Root thanks Mr root
cool to watch good knife work
Great video, as always Sam!
+Joel Stewart thanks man ..
Pro tip, make your initial cuts on BOTH sides of a fish before you take 1 whole side off. Makes it much easier to get the second side off and you miss less meat.
+ejlarson249 oh fuckoff clearly what he's saying makes sense. You don't need a video to prove it
ejlarson249+ Your stupidity speaks for itself
ejlarson249 pro tip, remove head from ass before typing
ejlarson249 suck on my pro tip
Kids....haha you so funny.
Good video Man.. Jeez there's alot of haters commenting on this I don't see any reason to.. nice quick vid with good substance sure maybe it's not how you TH-cam armchair pros do it but be a little open minded people.. lol
We do find Blackfin Tuna on menus here in the Lower FL Keys.
yea no shit they come from the ocean you can see out your window.
You don't bleed tuna out after catching? Nice vid, thanks!
awesome knife man
Thanks guys! Wonder if we can get it in SoCal?
Don't discard the ribs - they are great on the smoker and make a wonderful fish dip - very easy to pick once smoked. The belly has the highest fat content. It is wonderful smoked as well.
That knife was like butter
Super nice vid
Really liked the content and style of your videos: just subbed. Btw that looks delicious
Nice ones. When is the fishing video?
I'm in the middle of relocating to Miami This week and things are in total disarray as you can imagine. Lived in this house for 15 years lots of crap to throw out. lol .... Closing is this Friday so it is crunch time. Yikes! Gonna do a preface of the drone video used for fishing like we spoke of... soon.
Key West Kayak Fishig
Great tutorial!
Do you have a video of the bleeding out process in the saltwater brine?
Fern W pretty simple. You cut the gills out and throw it in the live well.
Cycle fresh sea water in when it gets bloody.
Thank you😊
what instrumental song was that at the end of the vid
it sounded so beautiful & cool
nice
can you please! please! tell me what camera youre using to film this? the quality is impeccable
Quesia Bermudez its a $15 Wal-Mart fone.
Quesia Bermudez Yup I'm kinda curious too.
*******PHONE. anyone who can't spell phone should be killed. thin out the herd. we don't need idiots like you reproducing.
Not the cleanest fillet i've seen but still good video...Efficient but not the cleanest...#Liked + Subscribed...Keep it coming baby...Cheers
dang-it Chris... now I'm hungry!
What kind of knife are you using on this fish?
Welcome to Miami bro!
A friend brought back black fin tuna up from Key West. We are about to make sashimi. It was already cleaned. We just cut out the bloodline 🐠
That's a beautiful fish wish I was there to help you eat it. Shit juice and all.
+Jeff None thanks man!
HAHAHA!! Fresh shit juice with wasabi is the BEST!
We're referring to the fish waste. To some people, it can be fish guts, can be fish turds, the slime, but it's pretty much anything you're not going to eat. lol
Just cut off the Toro bits?
Hahahah ah shit juice
Well at least you answered half the title of your video
Low fat would also mean lower mercury levels right?
What type of knife is that? Thx
a metal knife
Austin C good one lol
Some nice DSL's...
It can't get any better than that. Right off the table.
Why are they not on a menu? You never mentioned it in the video. I am positive I never missed you explain it. So, why?
He mentioned it in the very beginning...
was this on a public fishing charter? does this guy do charters
Like slicing butter with a hot knife
Raw without a flash freezing sounds pretty iffy to me.
joseph koukl only if you want fish parasites in your gut and liver.
I like it raw too dawg. Raw, shit juice all day.
Justin Rouse you make it sound nasty
dela vago He rubbed shit juice on it... You don't think that's nasty?
Is that a bonita?
+andy wilkerson Blackfin tuna
Fuck dude im getting hungry! Thst is great eating! good catch, cool video !!!!!
So why are they not on the menu
Fate they don't freeze well we said
Not sure if it’s normal to do so, but I found it weird how he was rubbing the meat
I was waiting to here someone plug a sponsor.(mustad knife)
HE DUMPED MY FAVOURITE PARTS INTO THE THRASH. OH GAWD.
Wait didn't this guy say it was already bled out???
Yep, doesn't seem to be true though.
Cool vid but you may want to mention concerns about parasites. You need to be flash freezing the meat if you are going to eat it raw or filleting the fish immediately after catching it (this still has a small amount of risk)
Caught 2 around 35-40 lbs. And God damn there delicious lol
Nice detailed vid
You need a thinner boning knife or you need to stone your current one more often and steel it every few cuts.
You'd get the sack in a abbatior with that knife :p
didnt bleed it and rubbed the poo all into the meat, what profesionals!
Ophiodon elongatus he said it was bled, dumbass.
It clearly wasn't bled
He bled it, trust me. If he didn't it would have been way more bloodier.
You've clearly never caught Tuna. Or any fish for that matter. There will always be small pools of blood in the organs, because it's not pumped out easy. If it weren't bled, especially a tuna, it would be way more bloody. I suggest you don't talk shit if you don't have the slightest clue of what you're talking about
He reminds me of Mr. Popo from DBZ.
I knew someone would comment about his face :)
You didn't rinse off the shit juice that got onto the meat behind the belly? It was yellowish-brown and you just rubbed it right into the meat. :P
L.I. Archer wiping that bile into it breaks down the meat and makes it tender
John Smith if that's so why don't he extract the bile and let it sit?
Because things like bile to keep like that lol.
He was kidding.. hopefully
as the video mentions, it's a low fat tuna. The parts he loves so much are the fatiest part of the fish.
Japanese wash tuna off multiple times in water as thy are cleaning it.
Like so
rough?
why the fish so stiff try harder this timw thats a big problem can you please explain why
I want some 🤤
3:49 hitmarker
What is the calculated mercury content of a tuna of this size? I use to love to eat sea foods but now days no one can give a definitive answer as to what's safe to eat and how much is safe to eat. Instead they'll dish out the gloom and doom answers in an attempt to scare folks away from eating fish all together.
It's hard to tell if it's just real science preaching the real dangers of mercury poisoning or if it's the greenies trying to spare the fish's feelings.
TIM MONTANO federal and state guidelines are the most reputable you can find
We don't have tuna fish swimming in our lakes and streams here in Az. According to the Game and Fish department, the fish we do have here should not be eaten more than twice a week; or something to that effect.
Those same recommendations state that larger sea faring fish like tuna, sword fish, etc. contain even larger amounts of mercury than our local lake and river fish do.
I wish they were wrong about it because I do miss eating the fish I use to catch.
the only thing I could take away from these comments is shit juice. 😂😂
It’s blood, dummies
These fish are called aku here in hawaii and are considered rats used for live bait to catch Marlins or yellow fin tuna ( ahi)
when h me cut the first meat out it looks like a dry kind of fish after cooking it
"Been bled out" my ass.
heading to Brownsville for the toilet bowl.sit off's at noon!
Shit juice rubbed at 2:57. Thank me later 😉
What kind of filet knife was that.
a metal one
Wow you must get all the MILFs with those dad jokes.
yes that is an accurate statement
Austin C
Hahaha
Still trying to figure out how this got in my what to watch...
looks like a bonita
Wtf was that brown smear he rubbed into the fish??? 2:57
It’s blood! WTF is wrong with you people?
Belly is the best part..."to hell with your favorite...this is what I like...." xD
oh yeah, wasabi shoyuu
He's doing more cutting and losing a lot of meat with his fillet cuts. If he cut them in 4 sections he would get all the meat to the bone and not have to cut through any bone. You do not wash tuna with water it kills the flavor and ruins the color.
If I had not seen you cut it up, I would have said elk loin.
Very nice, but I'd be worried about Anisakis, wouldn't you?
Big fish like this should be freezed before eating it raw (they say).
Hey so once you get your primals just get an initial cut of the skin off of the meat you want to keep. Don't bother cutting it all off because you can actually get it off easiest by just using your hands and a fast karate chop/slicing motion. Just put the primal meat side up hold down the skin using a rag(the skin that you already freed up) and just move the meat back and forth while your hand is going under the meat and above the skin. It'll come right off and it'll be the absolute closest cut you've ever made because it's separating at the membrane and not by the meat itself. This leaves no meat on the skin afterwards. Also try to never make multiple cuts because the more cuts you make the more damage you're doing to the meat itself and you'll have lots of those little slices all over it which don't go for as much money and make it harder to cook perfectly.
why they're never on a menu. ???
"My good friend... huh... Chris Walters" good friends but he remember the guy's name.
save the "waste" and use it for crabbing.
oh...the waste ! you BBQ the meat with the bones in it for the best eating ! and he throws it away. a fireable offense in Hawaii
you gotta use sunscreen my man. That fish looks so good I'm starving
Freshwater here in the keys has chloramines. Thanks fkaa
Skipjack or albacore not really good for sashimi. IMO.
Looks like hamachi
he doesn't no cut that fish
stop fondling the loin !!!!!!!! holy crap
😂🔥
1. Throw a lot of meat as trash. 2. Spend a lot of effort doing this, then, sandwich?????!!!
great way of getting worms
So I guess I missed the part why they're never on a menu.
Because they don't have fat? That cannot be true. Fat is one thing that will actually spoil and rot in a freezer. Plus think of how much frozen tilapia is in a supermarket, and they don't have a bit of fat.
Feathers, Fur, and Fins fish with more fat have a higher tendency to hold together wen frozen to be cut. (Like for sushi Or sashimi). Tilapia falls apart if not taken care of. But it's a bit more firm when it has more fat. And it's frozen to kill any parasites