Harvesting Every Part of This Fish
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- เผยแพร่เมื่อ 6 ต.ค. 2023
- Learn how to maximize your catch by harvesting every part of this fish!
In this video I'll show you how to fillet Cobia using simple, step-by-step instructions. This fish fillet tutorial is perfect if you're looking to start eating different species of fish and using different parts of a fish in your cuisine!
- Reed the Fishmonger
Best fillet knife -
Use code: REED20 for 20% off
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#cobia #fishmonger #howtofilletfish
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Best Fishmonger on TH-cam, undisputed! Nothing edible goes to waste.
Best compliment!! Thank you so much! 🙏
You are amazing to learn from. Also, who wouldn't enjoy your incrediblly likable personality? I've subscribed.
Thank you so much!! Welcome aboard 🙏
Love how much respect you show the fish and the folks that caught it - you're epic dude, keep at it!!!
Amazing work on showing us how to clean a Cobia correctly and naming the cuts. One of my favorite fish to target because of its taste. Thanks buddy. I usually smoke the tail section, belly and wings with the skin on of course. Best smoked fish in the Atlantic IMHO.😉😉
Heck yeah! What do you put in your brine and what kind of wood do you like best!?
If you take newspaper and dry that slime off, then place them on newspaper that's on top of a stabilized cutting board, it goes a lot easier. I'm from Florida and catching and fileting cobra, triplets and grouper is a Tuesday to us. It does work.
what a way to break down that cobia reed u are the man that was flawless well done sir
Wow, thank you so much!!
Cobia is one of my favorite fish ever. I love to grill it with a little EVOO and a sprinkle (or three) of Tony's original Cajun seasoning. Now I know how to fillet it and get all the extra meat that we've been missing. Thanks for the tips.
Reed, I have watched hundreds of your videos & shorts. You show such a passion for your job. And you are very knowledgeable. Keep up the good work, young man.
Thank you so much for the encouragement and watching brother! I love that my passion comes through the screen 🙏 Out of everything I post, what would you like to see more of?
@@reedthefishmonger keep doing what you’re doing. Love it all!
Pretty good video. Thank you!
I do it simple. I dont open the bally to degut.
I cut out the "ventresca" and goes (Whole) to grill or oven. (Ventresca is the whole belly, both sides togheter, is a Spaniard way)
I select a big chunk of the rest to fillet let say a half and the other goes in slices to multy purpose.
Regards.
Fred.
Hey brotha! Love that you cook it that way. In professional settings Fish as expensive as this are just about always gutted before being cleaned to prevent contamination 🤙
@@reedthefishmonger I agree with you.
But however there is a very interesting way to degut this fish only cutting around the anal vent and removing altogether extracting the head and pulling out.
If you want i look for that video and bring you the link.
(or if you know it you can teach it in another video)
Big regards and i still following you with attention .
Fred.
Great idea for another video! Thank you 🙏
Fantastic videos on this channel. Your way of saving cobia ribs/belly/collar is more refined than what I've tried, thank you for that. Most people just throw it out... And I'm very happy to meet a Floridian who doesn't use city hose water to rinse all that flesh. I've watched people soak a bucket of filets in water from the city dock. Cheers man.
My first Reed video. Love this. Great information on the fish. How and why he's doing things. I'll definitely be watching more. Wish I knew this before I cut up my first ever caught cobia a few weeks ago
Amazing work, a true professional at your trade. I have learned so much from you so far.
Thank you so much! Happy to hear our videos are helpful 🙏
I've learned so much from your videos. Your presentation is top shelf. I love that you never let any meat go to waste. Cobia and trigger fish are my favorite Gulf eating fish. Always enjoyable to watch you handle fish. Great job, and thanks for your videos.
These vids are the best to watch right before I sleep. A great way to learn how to fillet and all the fish look so good! Definitely one of the channels i watch the most!
We see lots here in South Louisiana from purveyors / commercial and also from hobby fishermen. Yes, ideal for the grill. Offering Cobia / Lemonfish in a restaurant is a guaranteed sell.
I've not been fortunate enough to see anything but loins (for the restaurant) but after watching you, if I can bring in on the whole, I can fabricate smartly for a greatest yield.
That would be awesome if you could get whole ones in! Where do you work brotha!?
@@reedthefishmonger Baton Rouge lately. I'll have to email you more details 😉
@@crimsonfancyThat’s awesome! I was just there in July
I'll email soon and maybe I can visit down there or you let me know when you plan to get back to South Louisiana again. 🫡
I live in South Louisiana also, mostly inshore fishing, but definitely a fish on my bucket list. Would love to try some. I have a hotshot business, let me know, and I'll geaux get it😅!
Excellent video as always! Thank you. I choose any and all of the cuts.
Man I've been waiting for this video! Beautiful work!
Heck yeah!! What else would you like to see?
You are the bearded butcher of the sea! Nice work!
That’s a huge compliment, thank you!! 🙏
wow beautiful cobia! i chargrilled cobia medalion then served it with burreblanc sauce! simply amazing! thanks for cobia!
my most favorite fish to eat, love it steaked out with bone and broil it totally awesome to eat, you are a true professional at fileting fish love just to watch you do a truly awesome job.
Thank you brotha!! You cut them all the way through with skin on the outside and center spine in!?
@@reedthefishmonger yes that is the way we do it normally.
@@dwboat8That’s awesome! What do you season it with?!
Dude! Your videos rock! I’ve learned so much from watching all your filleting skills!
Awesome video as usual brother, Cobia sushi is actually one of my favorite. Eat it over a slice of Avacado with some pink salt and Frank’s red hot sauce.
I’ve personally never tried it raw! I know The cobia served in restaurants for raw consumption is farm raised in South America 😱
One of my favorites for sashimi, or ceviche!!! Ate plenty of them for lunch while on the boat!
Love how you utilize every part of the fish! Definitely a fan of the upper loins but I’ve never cut them in medallions like that! Hope to get one this season and I’ll give it a try! Thanks for the insight! I also see some barbecued Cobia ribs in my future!
dude i dont know why im watching a fishmonger on youtube.. but you make it look very interesting and appetizing
You're really taking it to the next level with the descriptive approach, step-by-step. Another quality video my brotha !! Making me so hungry, we've been seeing a good bit of Cobia here at my local fishmonger which is always awesome. I'm not able to fish offshore like I used to with my hips needing surgery. Hands down one of my top five favorite fish, catching and eating !
Thank you Matt!! I always appreciate your comments brotha! What’s your local market?!
@@reedthefishmonger yo yo Reed. Our local guy is Indialantic Seafood Co. We don't have the fish selections and offerings that you have in South Florida, funny how a couple hours on i-95 is such a totally different environment to harvest from.... Pat supports local fishermen 100%, and the only thing that is offered that was ever Frozen is shrimp. Everything is fresh even though things like salmon and cod etc are definitely not caught around here. You can also get sandwiches salads and wraps from the fresh fish selections, NES stuff like seafood boils that he steams in house. So cool your dad spears, definitely gives you guys a lot more options with local catch. My boss's boat is in Stuart if I can get down there soon I'm definitely going to come by and say hey personally, I've been wanting to get down there and check you out. 🤙🏼
Every video I learn something new!! Killer vid brotha keep it up 🤙
Heck yeah! Thank you for watching brotha!!
I've just stumbled upon your channel. I'm glad I did. Awesome content. I thoroughly enjoyed watching your video.
Welcome aboard! Glad you dig the content 🙌🙏
I have a chance, but I really love the way you clean fish. You are just great. I’m glad I found yourself. I wonder if I can order fish the way you work
Nice job! Love watching these videos. Very relaxing.
Thank you brotha! 🙏
I ❤ the biology and ecosystem stuff and the anatomical stuff and the camera work and all the stuffs🙌🏻🙌🏻💯
Thank you so much!! Cam the camera man is crushing it!! 🙌🙌
Amazing, thanks.
I’ve caught local fish, learned to cook, nobody has ever explained to me why the gills have to be removed before you cook the head.
Best Monger. Fillet tutorials on TH-cam. Peace!
Wow what a great video!
Very informative.
We called it ling down in the Gulf. Awesome grilling!
Definitely want a collar. Best!!
Learning so much from this guy
Awsome for ceviche !
Master Class!!!
Thank you for watching!
Shipping!!!! Yes!
Yes!!! 🙌🙌
Phenomenal job! Those big heads always mess me up.. so il outline both sides first.
Keep it up bro🤙
You are the best in your trade buddy.
I like your suggestion about throwing the frame onto the barbecue. I love the juices in between each of those bones on the spine when it comes to nice fish I would love to taste the Kobe juice.
Thanks for watching brotha! Big skeletons on the grill are so good!!
Its an honor and a pleasure my dude, phenomenal
Thank you for watching!
I Love Cobia !! i should get that boat in the water and go get one
I love cobia!
Love your channel bro
I really appreiciate the step by step instructions. I've learned a great deal and my fillets are a lot cleaner with less waste and the carcasses have a lot less meat left on the bones. Can you do a short video how to sharpen your knives? I have several Dexters and regardless what I do, I cannot get and keep a sharp-sharp edge.
perfect!
🙏
Learned a lot. Then subscribed. Great info. Now all I need is a nice Ling!
Welcome aboard! 🙌🤙
Definitely let us know when y'all are able to ship, please!!
Absolutely!! I’m pumped to give y’all access to the fish I have access to!
I use kosher salt, light brown sugar and minced garlic and refrigerate brine overnight before using.
I love how you didn't waste any of it
Thank you brotha!
Love you channel
LOVE YOUR CONTENT! And I Love Cobia!
Back in the late “90’s” my Uncle (Gary) came into town and crashed at my place… I came home from work and walked in to the house to the smell of “FRIED” fish… I asked Uncle “GARY”… “What’s Cooking?”… he said (Proudly), “I FRIED up that CATFISH that you had in the freezer for dinner, I thought it would be nice whip up some Fish so you dint have to cook”… I didn’t have any Catfish on hand at that time.
Oh man I was PI$$ED!!! I asked him if he READ the LABEL on the package… he said “Yes”… but he thought I had “Mislabeled” the package… because it was CLEARLY Catfish… he was a “Landlubber” and had never gone Offshore, and had no idea what a COBIA was…
So we had a nice CATFISH dinner… about TEN POUNDS of Prime Cobia Filets… it was good… BUT OH THE HUMANITY… He lost his Freezer Privileges after that Fiasco.
And he was fairly indignant over the whole affair…
I later (About a Year Later), GRILLED some COBIA Filets for us… after dinner he said “Now I understand why you were so Angry about the CATFISH Fiasco… and he apologized…
It wouldn’t have been that big of a Deal… but it was rare for me to catch Cobia at the time… And I’ve Always been Very Particular about my Wild Game.
One of the topics that you covered SPECIFICALLY in this video… that I have always held true too. IT IS SO IMPORTANT! “To Properly Handle Your Game From Harvest To Table!!!”. IT MAKES ALL THE DIFFERENCE IN THE WORLD!!!”…
I have run across NUMEROUS people that said “I Don’t Like That!”. And then they tried it (Fish, Venison, Foul, What Ever) properly Harvested, Handled, Butchered and Cooked… And they Loved it. Saying “I didn’t realize it could be GOOD.”… Good Fish Shouldn’t Taste FISHY! Among other things.
I truly Love your Content! And you’ve taught this old Sea Dog a better way to do a thing or to… and validated many other practices that I’ve held for years in respect to Fish Cutting.
Merry Christmas! From Southeast Texas! 😎👍
Ot looks absolutely delicious
They are phenomenal!
Nice Vid!
Thank you! 🙌🙏
I call them the pork chop of the Sea! I can grill them and you would think that it was a Pork Chop, like you said one of the best grilling fish!
They definitely have a phenomenal taste/texture/fat content for grilling!
CLASSIC QUOTE!!!
“If ya took the head off and fed it to the cats they’d starve to death”.
😂
I’m borrowing this one next time I’m filleting!!!!
I watch this like I’m ever catching a Cobia.
Pure Gold
"Schmutz" is Yiddish for "dirt". I believe the word you were looking for was "fascia".
Good Brother, I would love to meet you, and perhaps take a class with you. Think about developing an app or in person courses if your schedule allows. I appreciate your giftedness as does the community. God Bless you and your fam!
Frick'n outstanding
what an amazing title "fishmonger!"
🙏🤙
Hickory or oak but it doesn't matter, depends on your preference.
This fish looks tasty man😂🔥
You’ve never had cobia before!? I’ll have to put you on brotha 🤙
Hi Reed! So I'm watching this video and you taught me something new, but I need to understand why. Why is it that you don't use freshwater on the meat of saltwater fish?
Reed can you please help me understand the fresh water on salt water fish issue. If freshwater is such an issue in contaminating the meat, then why do people (me inlcuded) pack our fish ice when out on the water and not have any issues?
With such a fresh fish you can also eat raw, right? Cobia is great for crudos and sashimis
I watch this so o know how to " not miss out this delicious (insert species) meat"!!
😅🙏
Do a kahawai next
Enjoy your videos, nice work! What shears do you use?
Thank you brotha! I use Fiskars 🤙
I wish you guys could ship!
We’re currently working on that! Hoping this Winter!
Chairman voice
KOHBEEAHHHHHHHHHH
Heard a lot about Cobia never had it wonder where to buy it from ?
Florida Seafood Markets! They migrate so they’re not a year round fish
I saw the title as cobra at first
I missed why we shouldn’t get fresh water on saltwater fish. We rinse all fish we buy with tap water.
Do you ship Cobia to Iowa
Im a bit confused on the upper/lower loins. Is upper closer to the head and lower the tail half?
Upper or high loin goes from head to tail. Low loin does too. The Low loin is on the belly side. The pin bone line is in the middle of the two 🤙
Are you looking for a worker in your fish market? Just retired and looking to get back into something I love.....
Is this Cobia or greater amberJack ??
love the stuff you are doing
however, with information so readily available on the internet, i wonder why decent fishmongers in the US like yourself dont request the fisherman to perform brain spike and let blood out of the fish properly like the japanese does while knowing the blood does affect the taste of the fish and is the first thing that goes bad.
all they need to do is the break the bloodline right behind the gill right after the brain spike, the still moving heart will pump out most of the blood and you will have a cleaner fish and a filleting process
This is a thousand year old industry and the commercial fishermen hold all the cards. There’s hundreds of markets to every commercial licensed vessel. Meaning, I can request whatever I want but I don’t have enough pull with the demand they have on their catch. Outside of friendships which I do have close relationships with many. The new generation is getting more into it which is nice. In addition, if a spiked fish flops on a deck first it’s a mute point because the slushed one would be nicer. Nuance, lots and lots of nuance
Please forgive my ignorance.
Why is fresh water on the fillet a bad thing?
Sorry..
Does the market you're working ship fresh fish too?
We’re working on it!! I’m a partner at Captain Clay And Sons Seafood Market 🙏
@@reedthefishmonger I'm going to speak it into existence. When y'all get that part of the business off the ground I'll be one of the first customers to put in an order.
We’re are you located? Ty
Why can’t wash the with fresh water
Ive never had cobia. What would I love to try ? Any part of it for the exception of the head.
Every part of the fish is phenomenal! Mild shellfish flavor from their fat due to diet 🤙🤙🤙
Do people ever eat the fish liver?
OK you asked for it!! Give me the whole fish, I had Cobia only once in my life and been chasing it ever since. They don’t come by the US Virgin Islands. Sad~!!
Hope you get to find one brotha!! They’re so good!
Not choke on em either friend lol
never had Cobia. But have had many John Dory cheeks
sick
🙏🙌
🤫🤫🤫. Your telling everyone the secrets bro. Those ribs are fire on the grill.
Doesn't matter if he's telling everyone the secrets. You still have to do the job. Reed makes it look very easy, but that takes quite a bit of practice and experience with the knife. These are master classes!
😂😂😂
Thank you brotha! 🙏
Can you guys hire me please? Will travel. Lol I’m an ex fishmonger and I want back in.
We’re not hiring currently, if you want to message me on Instagram we can see if there’s a connection 🤙
Did you say stinky? As in it’s gonna be fishy tasting like mackerel or tuna?
Why can't freshwater touch saltwater fish?
All these fish getting "just the tip"😅