Would you ever consider making a video on knife sharpening and how you keep your knives so sharp?? Thank you in advance and I’m now a subscriber to both this channel and facebook!
These guys are hugely prized in asian cookery, specifically japanese - eating these boys as sushi or sashimi, or in simmered dishes is absolutely delicious. I wish I could get these consistently to my restaurant - especially ones that are more local. Looks incredible.
I do the same with every fish, fowl, or mammal. At Thanksgiving, for a current recipe, after I debone the turkey take the skeletal frame and simmer it with whole onion, ginger 🫚, and a pinch of salt. You get a wonderful stock for just about anything. ❤❤
Super cool! Huge eyes to see in the deep, dark! I would love to get my hands on some of this beautiful fish! Flesh looks firm and clean and perfect. Amazing the skin can peel right off but obviously unique to cutting off with a sharp knife. Gimme those collars though I'm not familiar with the black membrane. I do love the idea of simmering the carcass and head for court bouillon. Another awesome show, Reed 👍🏻🍻❤
loved this alfonzino break down reed u are the best of best looked like u drank a redbull tho before this viedo the way ur hands weere shaking with knife or mabey the scales of the fish were so sharp had u shakey lol love ya dood!
We have lots of that kind of fish in my country but i never thought it can grow that much big..the biggest i see in person was just a bit shorter than a foot..that was so tasty..and we call it marilat.
@reed_thefishmonger question out of curiosity. Do people eat goldfish or koi? Have you ever filet them and eat one? What did it taste like? Alfonsino looks like big gold fish
Thank you for the question! I use cheap whetstones and cheap Dexter knives. I have short videos on Knife sharpening on my channel, I’ll make longer ones though. Code reed20 for 20% off dexteroutdoors.com
always enjoy your filleting videos. satisfying to watch haha. have u tried filleting a bluefin trevally? would like to see that. trevally r one of my most favourite fish to fillet cause i find it so much easier. this skinning method at 3:30 is my favourite instead of using the knife mainly cause i always have issues haha
One of my favorite fish, your lucky if you catch a fat one cuz it will have a lot of meat in eat, the fish in the video is totally thin for its size...
I believe that black membrane inside the belly ribs is its fat. Think of it as the bacon of fish. Certain cultures, like Filipinos, loooove this part of the fish and will never discard it. Tastes best when grilled intact with the fish belly (butterflied and cleaned of innards, of course) over coals.
You're thinking of milkfish which do have black membranes and a layer of fat right beside the membrane. This one doesn't, as mentioned it has a below average fat content.
Would you ever consider making a video on knife sharpening and how you keep your knives so sharp?? Thank you in advance and I’m now a subscriber to both this channel and facebook!
The throw away comment on the head finger meat as similar to mahi and pompano is gold.
Amen brother! Great video, love all the technique and teaching people how to utilize the entire fish. 🙏🏽🤙🏾💯
Thank you for the feedback brotha!!
These guys are hugely prized in asian cookery, specifically japanese - eating these boys as sushi or sashimi, or in simmered dishes is absolutely delicious. I wish I could get these consistently to my restaurant - especially ones that are more local.
Looks incredible.
The skin peals off like spade fish.
Hi, I'm a fishmonger from Spain, we call this fish Virrey, very tasty and expensive fish
That’s awesome! Thank you for sharing! 🙏🙌
In Australia, we call it Imperador. Alfosino is other fish, looks very very similar, but the meat is pink color, and not that tasty.
@@WillzzzzzIn the US it’s called Alfonsino and Imperador is just another name for it.
@@reedthefishmonger yu're wellcome, you inspired us to work better anda impruve our skill
Absolutely love the educational entertaining videos. Thanks for the hard work!
Thank you for the feedback! I enjoy making them 🙌🙏
I'm in the Azores now and my friend gave me two about half the size of this. One of the tastiest fish I have ever tried.
Love your content Reed. Keep the taste test ones coming also. They are the best.
Thank you Steven! I’ll get a new one of those up for you! Thank you for the feedback 🤙🤙🤙
Very nice example of a beautiful big alfonsino done right.
I caught one this last weekend deep drop fishing in the Gulf of Mexico.
I do the same with every fish, fowl, or mammal. At Thanksgiving, for a current recipe, after I debone the turkey take the skeletal frame and simmer it with whole onion, ginger 🫚, and a pinch of salt. You get a wonderful stock for just about anything. ❤❤
I am a fisher from lombok island indonesia.sometime i get fishing in my island sea.but still baby size.we call here red big eyes fish👍
Eyeballs are really good
How do you cook them?
@reed_thefishmonger roast the fish hole or just the head
Great job on the x2 different ways to get the skin off!!! 👏
Them collars are straight up 🔥 if you smoke them with oak. Slow and low that is the tempo......
金目鯛かな。煮付けも美味しい。
you are the best, love your show.🤙
Nice fish mate...Looks very similar to our South Australian Nannygai! Also very nice to eat😎
🙌🙏
Thanks Reed.🤙
Anytime brotha!
Super cool! Huge eyes to see in the deep, dark! I would love to get my hands on some of this beautiful fish!
Flesh looks firm and clean and perfect. Amazing the skin can peel right off but obviously unique to cutting off with a sharp knife.
Gimme those collars though I'm not familiar with the black membrane.
I do love the idea of simmering the carcass and head for court bouillon.
Another awesome show, Reed 👍🏻🍻❤
Thank you brotha!! Yes this fish was waaaaay down there! Definitely a absolutely delicious clean white meat fish!
another excellent post-grad presentation, professor ... kudos!
Thank you! 🙏
@@reedthefishmonger au contraire, sir ... we all thank you!
loved this alfonzino break down reed u are the best of best looked like u drank a redbull tho before this viedo the way ur hands weere shaking with knife or mabey the scales of the fish were so sharp had u shakey lol love ya dood!
Thank you for the compliment! Spot on about the energy drink 😅
Very nice Reed! Absolutely beautiful filleting. How far North can u catch them? Is Virginia or Maryland an option?
Thank you! Furthest north I’ve seen them was Ft Lauderdale FL
alfonsino: Italian for giant gold fish!
Basically😂
We have lots of that kind of fish in my country but i never thought it can grow that much big..the biggest i see in person was just a bit shorter than a foot..that was so tasty..and we call it marilat.
I think they are related but they are not the same fish
@reed_thefishmonger question out of curiosity. Do people eat goldfish or koi? Have you ever filet them and eat one? What did it taste like? Alfonsino looks like big gold fish
Carps is the same family as koi ,koi just ornaments fishes that people don't eat
Can you share your knife sharpener or what you suggest for fillet knives?
Thank you for the question! I use cheap whetstones and cheap Dexter knives. I have short videos on Knife sharpening on my channel, I’ll make longer ones though. Code reed20 for 20% off dexteroutdoors.com
@@reedthefishmongerdexter makes good knives.Been using them for years.
Excellent ❤
🙌🙏
I am from Barbados and we call those fish Goggle Eyes. Never got one that size though
Quick question, Please do you hand sharpen blades daily?
Hi Reed, do you ever come across Orange Roughy? If so, are they similar to the Alfonsino?
that would make some GUUUUD korean sashimi.. beautiful fish
always enjoy your filleting videos. satisfying to watch haha. have u tried filleting a bluefin trevally? would like to see that. trevally r one of my most favourite fish to fillet cause i find it so much easier. this skinning method at 3:30 is my favourite instead of using the knife mainly cause i always have issues haha
Hey brotha! Thank you for watching! I’ve never cleaned one of those. We don’t catch them in the US but maybe I’ll get one shipped in to play with! 😁
That is butter!😋
Remindes me of cleaning trigger fish.
The eyes must be pretty tasty! You'll bo well after making a soup out of them!
In Australia we call this fish a Nannygai.
Thanks for sharing! 🙏
Looks like a movie prop almost lol
Hahaha totally!!
The proportions of this fish are unsettling.
Right? 😂
Man that EYE
What makes it rare? I'm thinking the depth, but I don't have much knowledge of salt water fishing.
Looks like a big menpachi
Like cutting a Toro or squirrel fish .
6:42 pause
Is this Big red snapper?
Different family all together! They do look like a chode Queen Snapper though 😂
whats the price?
Ya cheeky BASTID!
.
😂😂😂
I thought you could do something with the eyes of this fish. Pickle them maybe?
Those eyes look delcious
One of my favorite fish, your lucky if you catch a fat one cuz it will have a lot of meat in eat, the fish in the video is totally thin for its size...
👍😎✌
🙌🙏
Love fish, hate fish bone😅
it's Imperador. not Afosino
Same fish, different name brotha. 🤙
I believe that black membrane inside the belly ribs is its fat. Think of it as the bacon of fish. Certain cultures, like Filipinos, loooove this part of the fish and will never discard it.
Tastes best when grilled intact with the fish belly (butterflied and cleaned of innards, of course) over coals.
It’s membrane not fat but it is edible
Ah, I see.
You're thinking of milkfish which do have black membranes and a layer of fat right beside the membrane. This one doesn't, as mentioned it has a below average fat content.
You are killing the dead fish
Yall just wasting fish meat ..smh fish didn't die to be wasted like this
What was wasted?
Can you spell that name for me? Don’t see these in the Virgin Islands.
en.wikipedia.org/wiki/Alfonsino