Reed, When I worked as a Mate on a fishing boat I cleaned thousands of fish. I learned a lot and became very good @ my trade. Watching You I've come to realization that there is always something more to learn. You my friend are Very Good @ what you do. Even Professionals can learn a thing or two from your videos. Thank you and keep up the good work.
Ive been working as a butcher for a long time but dont have any experience filleting fish except for some flounder, pike, lake trout, and all different types of regular trout ive caught (and even that im REALLY bad at). Your comparisons to beef cuts in this video is actually really helpful for me to understand the different parts of this fish. I will say that triangle belly part that you seperated out really reminds me of a brisket due to its fat content and shape. This is the most interesting fish ive ever seen filleted. Ive been watching your channel for a long time and i love your videos.
As a lifelong angler and ex fishmonger I love your channel, you are highly skilled man. There is a British record for this fish caught from Cornwall in 1973, it weighed 128lb and stands to this day, I very much doubt it will ever be broken. I have always had a fascination for all fish and love seeing all the different species you show us. Thanks for this.
The world record for the largest opah fish caught is 188.6 pounds, caught by Beau Leaman in August 2023 Caught off Southern California while jig fishing
I have never seen anyone go into such detail on cutting an opah! This is a fishmonger's master class! Reed presented cuts that I had no idea existed! IMPRESSIVE!!!
@@bknewyork247did you watch the video? The comment above tells you it is Opah, the video tells you it is also known as Moonfish. Edit: it’s a more tropical fish, rarely seen in NY.
Opah is very popular in Hawaii. Fishing and trolling for decades in the islands, I’ve never seen an opah in the wild and never heard of anyone catching one. Like Reed says, they are usually bi-catch in nets or longlines targeting other fish. I have seen a few coming off commercial fishing boats at the auction block in Honolulu but rarely. When you do see opah in the fish market, it sells like crazy and you have to be fast to get some before it’s gone. It was my girlfriend’s favorite fish to eat and we always looked for it in the stores. I had no idea how you’d go about cutting this fish and Reed shows how involved and different it is from other more common fish. Great job man! 🤙🏼
I really like how there is much respect given to the fish as you try and get as much as possible and just the introduction to these fish that i probably wouldn't have even known existed makes me want to learn about these different species. I appreciate this channel greatly please continue the great work and stay safe from the storms.
I LOVE the appreciation this guy has for the fish and that he really really knows what he is doing, even though it's a rare fish for him to filet. The fish was also laying there on its side watching him filet the meat like 😲
I am convinced that the "uglier" / stranger-looking a sea creature is, the better it tastes. Don't get me wrong, the opah looks like it'd be genuinely beautiful in the ocean, but I'm also referring to fish like flathead and monkfish.
I've never seen or heard of this amazing looking giant fish. Mad props to Reed's intuition and obvious enthusiasm to his craft. You somehow make it look easy.
OMG! It's the first time I saw a humongous fish like a Tuna. It's nice to know that you can eat the freshly cut fish without washing it or put seasoning. Thanks for sharing your vlogs. Very interesting and smart skills on how to butcher a large fish. Take care.❤
This is fascinating to watch. It's impressive to see how liquid the eye humour still is, showing just how fresh this catch is. I have to wonder how old this fish is & how long it took to go from a tiny egg to this massive specimen. From the massive eyeball, it's pretty apparent that it's a deep water fish & likely quite a good hunter. What does its diet comprise of?
I worked on a trawler 20 years ago in the Tasman sea. We caught several moonfish ( as they are known in New Zealand waters ) in a net as bycatch. They were huge, as big as dining tables, and absolutely delicious. The texture of their meat was dense, but still tender, and somehow satisfying.
I first saw opah at the Honolulu fish auction and had some at a restaurant near it. It was fantastic - and remains one of my most favorite fish! I love how you explained the different cuts of this wonderful fish.
As a born and raised, 3rd generation charter/commercial fisherman in Pensacola I’ve always wanted to clean/eat 2 fish..Halibut and Opah.. Keep up the good work my friend..I know you’re very good at what you do but can tell you took extra care while cleaning the Opah and I 100% understand lol😂
Caught this video by accident and just had to watch it as I know the Opah is such a facinating creature. Did'nt know it is warm blooded like a mammal. Your butchery skills and knowledge were amazing to watch as you disected it.
What an Amazing job you did in breaking down this fish! So quick and precise, I am impressed. I have watched a LOT of fish being broken down and you really put them to shame!
Thanks for not belittling me when I suggested a knife and sharpener review, I am going through all of your videos and found the exact one. Some good info in that video.
Thank you for using absolutely everything on the fish! Would like to see you make something out of the meat you scrape off the bones, fishcakes maybe? Or make a video with a great chef and make her/him make 10 different dishes out of all the different cuts.
I'm glad that a lot of these channels are showing fish that are not normally eaten. I much rather see them go to use then just throwen away because they're by-catch
I think that is one of the most amazing fish you have had on the slab! Here in the UK you very rarely see anything interesting in a fishmongers. ☹️ It's a bit rubbish. Love the channel 👍
I saw schools of maybe 100 huge Cow fish. We called them sun fish. They float on their side with the fin sticking up out of the water. I would bet that these were 200 lbs or more. Tried to grab one with a grappling hook on a rope. I was on a West PAC cruise in the early 70’s on an Ammunition Ship.
I suspect the profit margin of that baby would pay a month's bills - assuming that the meat sells in a reasonable time. Or perhaps it can be frozen? Anyhow, a majestic creature. Reed? Also a pretty fair creature. 🙂
Good morning! Due to its high price to get to South Florida and its low yield it’s not very profitable. I aim for a 50% markup but on this fish that would be so high no one would buy it. Frozen fish would be a lower markup because it’s lower risk/waste but I don’t deal with much frozen product. Thank you for watching!
So very informative and fascinating,and well explained by the fish cutter man. I've never seen one of those unique, and beautiful fishes before and am glad to have been introduced to them!
Reed! One of my favourite videos, I also love butchery so this was a real treat. Great knife skills, knowledge and strength. I can't pick a cut to start with, I want them all :) Tongue in cheek question, how often do you get wormed? 🤣🤣🤣. Great video, thanks so much!
I'm curious as well if you have any issues, or do you just eat lots of Wasabi and sake? My sushi chef said that's is what kills any parasites in the raw fish...😮
Reed, you are absolutely a “Master” of your craft!! 🔪🐟 I can’t wait to stop in to the shop and meet you in person! Thank you for sharing and teaching us monger want to be’s!! Blessings🙏🏼 from Maine🤙🏻
I want to try this more than anything, I love fish, and the Opah just sounds like delicious heaven, I'd love to get a whole fish and do this whole fillet, use the leftover skeleton and bits for a bone stock, try out all the cuts, but I live in the north of Michigan, don't think I'll ever find one,
I love learning about various different fish and the knife skills that is required. Thank you for sharing your knowledge. Regards from Australia. Gary.
Reed, you always go above and beyond with cutting fish and maximizing the amount of meat you can get out of any fish that comes your way. Thank you so much for being an amazing fish monger.
I caught a monster one of these off Eastern Australia on a Tuna longline boat almost thirty years ago. Almost fell in gaffing it, so heavy for their size. I was covered in reflective pink scales at night, marvelling at the thing. At the time I was told it was pretty much worthless, obviously they didn't possess your skill or knowledge. From what you've just, incredibly skillfully, shown me, there was some seriously good eating to be had. Great content 👌
Reed! You have got skills, man. I love watching your videos. Somehow, they calm me down. I live in the mountains of Utah, and the biggest fish I have cut up are coho salmon, caught off the coast of Oregon. You inspire me! To catch more fish. To fillet more fish. To eat more fish. 👍
October 14, 2024 - This video amazed me. I had heard of Moon Fish but always as kind of novelty in Nature videos, but never as an edible fish. I'm sure there are a reasons, but I'm kind of surprised that it isn't considered a "first catch" fish. Congratulations to Reed one more time for a very interesting and informative video.
Beautiful fish, one of nature's wonders for sure. They get bigger but being a formidable game fish they are rarely caught. I have found any "fin" meat is very good table fare. For not being a common fish for you to filet, that was amazing to watch.
We regularly see Opah in fish markets here in San Diego. Down in Baja there is a restaurant, only open on weekends, wpecializing in Opah. It is near Ensinada, MX.
We caught an Opah close to twice that size IN THE BERING SEA during the " El Nino " weather event about 20 years ago which brought tropical fish into Alaskan waters. A Great White shark was also rumored to have been caught out of Sitka during this time. I commercial fished on a 306 ft. pollock processor that caught it. Several of us carved it up to bring back home and I'll never forget that blood red, beef looking meat.
@@reedthefishmonger I actually DO have a picture somewhere... LOL, Incidentally I was working up there in the ninties when a sport fisherman caught the world record halibut just out of Dutch Harbor on rod n reel.... 459 lbs. For some reason this same halibut was also reported at being 515 lbs. They have the fish hanging on the wall in the Dutch Harbor museum which I saw before. One of our competitor fishing processors, the F/T Pacific Glacier caught a squid over 30 ft. in the late eighties which was about the same time we brought up a human corpse in the net with his head rotted off. He was Identifies as Japanese due to his Japanese raingear he was wearing. The Coast Guard told us to just store the body on deck until we came into Dutch harbor for offload. Back then, the crew could drink on board and so after shift some of the crew would drink beer and look at the corpse and put their empty cans in the body bag WITH " Gnarly Charlie " which they named him. By the time they came in to port, old Charlie had put on a fair bit of aluminum weight. I wonder what the Coast Guard thought when carrying the bag of bones and loose cans rattling around. Maybe they said comedian Rodney Dangerfield's famous quote... " No respect! " I was told this story from numerous people after I started working there about 2 years later. One of our Catcher boats had a sea lion come up on their trawl deck on it's own because there were orca's chasing him down. The deck hands used fire hoses to try to get him back off the deck and into the sea. He REFUSED to budge unsurprisingly. Those orcas KNEW he was onboard and circled around for a while.
I love fish but didnt wanna eat it because I had a phobia of a bone getting stuck in my throat, youve helped me tremendously in overcoming that phobia and I can now fully eat fish! Thank you Reed youre the best and your skills are top tier!
Of course I’m obsessed with this channel, not only do I enjoy the hell out of catching fish. My second best thing is cutting fish and of course, the final joy in all of this is cooking and eating this fish so my question fishmonger what do you sell this stuff for per pound.
I like learning how the cuts of fish that I've had in restaurants are prepared. I've had "Opah Chops" in a a seafood restaurant before that I'm guessing were parts of that high loin just sliced into 3/4" thick chops and then grilled.
What a fantastic video -- very much appreciate your joy and respect for that fish. Years ago I lived on the Big Island and our local Costco would have these different cuts wrapped up for sale at amazing fresh local-caught prices. I haven't had opah since then. Will have to visit your shop one day from my (other) side of Florida. A monchong video would be interesting -- I've heard of people catching them on your coast and Keys, usually called pomfret locally. It's another deep-water rich yummy treat.
Here is one quality that one must possess to win, and that is definiteness of purpose, the knowledge of what one wants, and a burning desire to possess it.
When I was a Sous Chef back in the 80s in Santa Barbara, Calif at the Harbor Restaurant our fishmonger brought an Opa in. We'd never seen anything like it. To bad UA-cam or even the internet (as most know it) didn't exist back then, or I would have had an easier time breaking the Opa down. Good thing we were a busy place so we sold out of it within 2 days. Not much better location or period in my life. Young and rockin it. 🤙
The whole time watching this i was thinking bro needs a headlamp. That knife SHARP AF and going deep i saw some crazy shadows. Like when he was lifting and cutting.
Moonfish aka Opah. Saw a whole one in a LA market once. Meat guy said it was for Tongans. I use to eat it weekly. I would do and herb crust breading with a lemon butter , caper sauce. Excellent fish. Than after 2011 all we could get in the markets were the bellies. Still good but the loin is my favorite. Vuuuuggg I miss Maui😓
Which cut are you going for first!?
I think it would go for the belly first
Do you not harvest those huge eyes?
- Going for the head first. 😊
@@gerardjohnson2106 - There isn't much of a market for it. Tuna eyes, yes.
eyeballs first
I'm obsessed with this channel. I don't even eat fish, but this guy does such a fantastic job of explaining his work he's really compelling to watch.
Thank you so much for the kind words. 🙏
Same bruh... Fish is nasty to me but I'm learning a lot by watching him!
I can understand not eating raw fish, but not eating any fish at all is crazy to me
👍👌👏 Same here, definitely.
Best regards, luck and health in particular.
I can't imagine not eating fish. Fish a lot of times is better than any other protein. I grew up on the water though.
Reed, When I worked as a Mate on a fishing boat I cleaned thousands of fish. I learned a lot and became very good @ my trade. Watching You I've come to realization that there is always something more to learn. You my friend are Very Good @ what you do. Even Professionals can learn a thing or two from your videos. Thank you and keep up the good work.
Ive been working as a butcher for a long time but dont have any experience filleting fish except for some flounder, pike, lake trout, and all different types of regular trout ive caught (and even that im REALLY bad at). Your comparisons to beef cuts in this video is actually really helpful for me to understand the different parts of this fish. I will say that triangle belly part that you seperated out really reminds me of a brisket due to its fat content and shape. This is the most interesting fish ive ever seen filleted. Ive been watching your channel for a long time and i love your videos.
As a lifelong angler and ex fishmonger I love your channel, you are highly skilled man. There is a British record for this fish caught from Cornwall in 1973, it weighed 128lb and stands to this day, I very much doubt it will ever be broken.
I have always had a fascination for all fish and love seeing all the different species you show us. Thanks for this.
Thank you so much for the kind words brotha!! In 2014 there was a 181 pounder caught off the coast of San Diego California. Crazy fish!!
The world record for the largest opah fish caught is 188.6 pounds, caught by Beau Leaman in August 2023 Caught off Southern California while jig fishing
Do they know roughly the age of one of these fish that size?
I have never seen anyone go into such detail on cutting an opah! This is a fishmonger's master class! Reed presented cuts that I had no idea existed! IMPRESSIVE!!!
Thank you for watching! 🙏
What’s the name of this fish?
@@bknewyork247 Karl
Opah @@bknewyork247
@@bknewyork247did you watch the video? The comment above tells you it is Opah, the video tells you it is also known as Moonfish.
Edit: it’s a more tropical fish, rarely seen in NY.
Opah is very popular in Hawaii. Fishing and trolling for decades in the islands, I’ve never seen an opah in the wild and never heard of anyone catching one. Like Reed says, they are usually bi-catch in nets or longlines targeting other fish. I have seen a few coming off commercial fishing boats at the auction block in Honolulu but rarely. When you do see opah in the fish market, it sells like crazy and you have to be fast to get some before it’s gone. It was my girlfriend’s favorite fish to eat and we always looked for it in the stores.
I had no idea how you’d go about cutting this fish and Reed shows how involved and different it is from other more common fish.
Great job man! 🤙🏼
I've had the privilege of eating Opah. Delicious!
Thanks for the great explanation my guy facts 😂😂
I really like how there is much respect given to the fish as you try and get as much as possible and just the introduction to these fish that i probably wouldn't have even known existed makes me want to learn about these different species. I appreciate this channel greatly please continue the great work and stay safe from the storms.
Thank you so much for the kind words! My family and crew are all safe from the storm.🙏
I LOVE the appreciation this guy has for the fish and that he really really knows what he is doing, even though it's a rare fish for him to filet. The fish was also laying there on its side watching him filet the meat like 😲
The colors on and in this fish is insane, beautiful fish. So much respect taken to clean the fish and get the max out of it.
Thank you! The more we use the less we need to take 🙏
@@reedthefishmonger exactly! I love to make a soup out of all the leftover scraps. So delicious!
Man! That was so cool to watch!
I had no idea those existed!
An actual warm-blooded Fish.
Crazy.
Aloha, I've been in the seafood industry for over 20 years and I've never heard anyone break down the anatomy of opah so intricately. Well said! 🤙🏽🤙🏽😎
It's so relaxing to watch you cut fish and talk about what you're doing. Great vid.
Thank you for watching! 🙏
I must say....THIS GUY CAN WORK A CRAZY SHARP FILLET KNIFE!!!
The skill it takes to make this look SO FRIGGIN EASY!!!
!!!UNBELIEVABLE!!!
I am convinced that the "uglier" / stranger-looking a sea creature is, the better it tastes.
Don't get me wrong, the opah looks like it'd be genuinely beautiful in the ocean, but I'm also referring to fish like flathead and monkfish.
Your right! Especially fish in Japan.
@@brandonlee6773 God, I really wanna try a legit Japanese monkfish miso hotpot.
I've never seen or heard of this amazing looking giant fish. Mad props to Reed's intuition and obvious enthusiasm to his craft. You somehow make it look easy.
I totally thought this thumbnail was clickbait with a little fish all blown out of purgation! How wrong I was, and truly appreciate it!
Thank you for watching! 🙏
i've never gone fishing, certainly have never filleted a fish, but man do i love this channel. always interesting.
Impressed with Reed, as he knows the anatomy of all these different fish.
OMG! It's the first time I saw a humongous fish like a Tuna. It's nice to know that you can eat the freshly cut fish without washing it or put seasoning. Thanks for sharing your vlogs. Very interesting and smart skills on how to butcher a large fish. Take care.❤
This is fascinating to watch.
It's impressive to see how liquid the eye humour still is, showing just how fresh this catch is.
I have to wonder how old this fish is & how long it took to go from a tiny egg to this massive specimen. From the massive eyeball, it's pretty apparent that it's a deep water fish & likely quite a good hunter. What does its diet comprise of?
I worked on a trawler 20 years ago in the Tasman sea. We caught several moonfish ( as they are known in New Zealand waters ) in a net as bycatch. They were huge, as big as dining tables, and absolutely delicious. The texture of their meat was dense, but still tender, and somehow satisfying.
I don't know how I got here on UA-cam, but definitely staying now. So so interesting and educational.
I first saw opah at the Honolulu fish auction and had some at a restaurant near it. It was fantastic - and remains one of my most favorite fish! I love how you explained the different cuts of this wonderful fish.
As a born and raised, 3rd generation charter/commercial fisherman in Pensacola I’ve always wanted to clean/eat 2 fish..Halibut and Opah.. Keep up the good work my friend..I know you’re very good at what you do but can tell you took extra care while cleaning the Opah and I 100% understand lol😂
Learned something new here - I've seen these before, but I had no idea that was a warm blooded fish. Had no idea there was such a thing.
Caught this video by accident and just had to watch it as I know the Opah is such a facinating creature. Did'nt know it is warm blooded like a mammal. Your butchery skills and knowledge were amazing to watch as you disected it.
There isnt enough detailed fish fileting videos like you do, thank you for showing us how to do it professionally and fast!
I am totally into this channel too. This is fun, informative, and it is nice to see somebody so knowledgeable and so enthusiastic too. Thanks dude!
Heck yeah! Thank you for the kind words! 🙏
You know, I thought I could fillet fish like you...
I CANNOT!!
😂🤣
I can relate
I’m sure you do great bro! 🙏
@@amri3816 Samesies that's I laughed! #Relate
OMG. I had no idea how much I would like this video. I learned so much.
What an Amazing job you did in breaking down this fish! So quick and precise, I am impressed. I have watched a LOT of fish being broken down and you really put them to shame!
I just found this channel - I love it! I was a lifelong fisherman, but unfortunately, my health prevents that now. Watching you work is a joy for me!
Opa was new fish for me.reminds me of a sunfish.kudos reed!for keeping it fresh!also showing your skills and knowledge.keep em coming!
"Which cut would I want?", Yes!!🤤
😂😂
Thanks for not belittling me when I suggested a knife and sharpener review, I am going through all of your videos and found the exact one. Some good info in that video.
Well this is a new fish for me! Never saw one before! Great job explaining the parts!
Your brain is amazing. You said repeatedly that this is a rare fish for you, yet you remember everything about it. Helluva memory and skill
Thank you so much! I think it’s just because I enjoy it 🤙
Proves just how vast the sea is, can you imagine swimming next to this beauty 😮
Thank you for using absolutely everything on the fish! Would like to see you make something out of the meat you scrape off the bones, fishcakes maybe? Or make a video with a great chef and make her/him make 10 different dishes out of all the different cuts.
I'm glad that a lot of these channels are showing fish that are not normally eaten.
I much rather see them go to use then just throwen away because they're by-catch
Super interesting. Love the way you always utilize every part of the fish.
I think that is one of the most amazing fish you have had on the slab! Here in the UK you very rarely see anything interesting in a fishmongers. ☹️ It's a bit rubbish.
Love the channel 👍
That eye was so fresh! It was like it was watching it's own head being cut into.
I saw schools of maybe 100 huge Cow fish. We called them sun fish. They float on their side with the fin sticking up out of the water. I would bet that these were 200 lbs or more. Tried to grab one with a grappling hook on a rope. I was on a West PAC cruise in the early 70’s on an Ammunition Ship.
It's a pleasure to watch a master at his craft. Mike Rowe is right.
Crazy is the work you’re doing 👌🏽 pure art ❤
Reed you did again!
Your content is amazing.
Educational, informative, interesting, & essential to our food community.
Great job to you & your staff
I suspect the profit margin of that baby would pay a month's bills - assuming that the meat sells in a reasonable time. Or perhaps it can be frozen? Anyhow, a majestic creature. Reed? Also a pretty fair creature. 🙂
Good morning! Due to its high price to get to South Florida and its low yield it’s not very profitable. I aim for a 50% markup but on this fish that would be so high no one would buy it. Frozen fish would be a lower markup because it’s lower risk/waste but I don’t deal with much frozen product. Thank you for watching!
@@reedthefishmonger I'm local to you Reed, where can these fish fillets be found?
So very informative and fascinating,and well explained by the fish cutter man. I've never seen one of those unique, and beautiful fishes before and am glad to have been introduced to them!
Reed! One of my favourite videos, I also love butchery so this was a real treat.
Great knife skills, knowledge and strength. I can't pick a cut to start with, I want them all :)
Tongue in cheek question, how often do you get wormed? 🤣🤣🤣.
Great video, thanks so much!
Thank you so much for the kind words John! Parasites are pretty common in the gill/mouth area but that species isn’t in the meat or cheap meat.
I'm curious as well if you have any issues, or do you just eat lots of Wasabi and sake? My sushi chef said that's is what kills any parasites in the raw fish...😮
agree man. makes me think to switch career 😂 I never knew I wanted to be a fish monger so bad until I discovered this guy. 😅
Opah? I've seen her on TV back in the 90s.
"You get a car! And you get a car! And you get a car!"
Fun stuff.
She is bigger than an Opah!
I'll take the grill and the opah!
Reed, you are absolutely a “Master” of your craft!! 🔪🐟 I can’t wait to stop in to the shop and meet you in person! Thank you for sharing and teaching us monger want to be’s!! Blessings🙏🏼 from Maine🤙🏻
Very kind brotha, thank you so much! 🙏
I want to try this more than anything, I love fish, and the Opah just sounds like delicious heaven, I'd love to get a whole fish and do this whole fillet, use the leftover skeleton and bits for a bone stock, try out all the cuts, but I live in the north of Michigan, don't think I'll ever find one,
I love learning about various different fish and the knife skills that is required. Thank you for sharing your knowledge. Regards from Australia. Gary.
I have NEVER wanted to try a fish as much as this.
If I ever fly halfway around the world, I’m visiting you!
Great post! 👍
Thank you for watching! Hope you get to try it! 🙏
One of your most enjoyable videos to date even though I will never need to fillet an Opah 👌🙂
Thank you for watching! 🙏
- That is such a *beautiful* fish my friend.
Right!? They’re crazy to see in person!
Reed, you always go above and beyond with cutting fish and maximizing the amount of meat you can get out of any fish that comes your way. Thank you so much for being an amazing fish monger.
Love watching any master show off their craft. Just amazing.
thanks for this detailed butchering, very interesting to see the different parts of this special fish
Omg!!! I seriously was going to request you get your hands on this massive beauty 😍 thxx
I caught a monster one of these off Eastern Australia on a Tuna longline boat almost thirty years ago. Almost fell in gaffing it, so heavy for their size. I was covered in reflective pink scales at night, marvelling at the thing. At the time I was told it was pretty much worthless, obviously they didn't possess your skill or knowledge. From what you've just, incredibly skillfully, shown me, there was some seriously good eating to be had.
Great content 👌
Reed! You have got skills, man. I love watching your videos. Somehow, they calm me down.
I live in the mountains of Utah, and the biggest fish I have cut up are coho salmon, caught off the coast of Oregon.
You inspire me! To catch more fish. To fillet more fish. To eat more fish. 👍
This is EPIC... His SKILLSET is Absolutely Amazing 👏
October 14, 2024 - This video amazed me. I had heard of Moon Fish but always as kind of novelty in Nature videos, but never as an edible fish. I'm sure there are a reasons, but I'm kind of surprised that it isn't considered a "first catch" fish. Congratulations to Reed one more time for a very interesting and informative video.
Beautiful fish, one of nature's wonders for sure. They get bigger but being a formidable game fish they are rarely caught. I have found any "fin" meat is very good table fare. For not being a common fish for you to filet, that was amazing to watch.
Thanks for educating me, I really appreciate and enjoyed it a lot.
First off, are you & loved ones ok out there with the storm??? Second, OMGosh!!!!!! This would feed a family for quite a while!!!!!
It's Definitely GINORMOUS!!!
That was amazing. I never heard of this fish. Thanks for featuring it.
I live in San Diego and we are lucky to have this fish at our Saturday Fish market downtown.
WOW! This is fantastic mate, great to see all the cuts of meat and how their filleted. What a fish never seen one. Cheers🍻
Idk why this was on my recommendations, but it was actually very cool. Watched the whole thing and amazed 👏🏽
We regularly see Opah in fish markets here in San Diego. Down in Baja there is a restaurant, only open on weekends, wpecializing in Opah. It is near Ensinada, MX.
Your friend is a true artist in cleaning all kinds of fish
We caught an Opah close to twice that size IN THE BERING SEA during the " El Nino " weather event about 20 years ago which brought tropical fish into Alaskan waters. A Great White shark was also rumored to have been caught out of Sitka during this time. I commercial fished on a 306 ft. pollock processor that caught it. Several of us carved it up to bring back home and I'll never forget that blood red, beef looking meat.
Wow! That’s insane, I’d love to see a picture!
@@reedthefishmonger I actually DO have a picture somewhere... LOL, Incidentally I was working up there in the ninties when a sport fisherman caught the world record halibut just out of Dutch Harbor on rod n reel.... 459 lbs. For some reason this same halibut was also reported at being 515 lbs. They have the fish hanging on the wall in the Dutch Harbor museum which I saw before. One of our competitor fishing processors, the F/T Pacific Glacier caught a squid over 30 ft. in the late eighties which was about the same time we brought up a human corpse in the net with his head rotted off. He was Identifies as Japanese due to his Japanese raingear he was wearing. The Coast Guard told us to just store the body on deck until we came into Dutch harbor for offload. Back then, the crew could drink on board and so after shift some of the crew would drink beer and look at the corpse and put their empty cans in the body bag WITH " Gnarly Charlie " which they named him. By the time they came in to port, old Charlie had put on a fair bit of aluminum weight. I wonder what the Coast Guard thought when carrying the bag of bones and loose cans rattling around. Maybe they said comedian Rodney Dangerfield's famous quote... " No respect! " I was told this story from numerous people after I started working there about 2 years later. One of our Catcher boats had a sea lion come up on their trawl deck on it's own because there were orca's chasing him down. The deck hands used fire hoses to try to get him back off the deck and into the sea. He REFUSED to budge unsurprisingly. Those orcas KNEW he was onboard and circled around for a while.
I love fish but didnt wanna eat it because I had a phobia of a bone getting stuck in my throat, youve helped me tremendously in overcoming that phobia and I can now fully eat fish! Thank you Reed youre the best and your skills are top tier!
This guy is like the Bearded Butcher of the Seas. His butchering Skills are Fantastic !!!
Of course I’m obsessed with this channel, not only do I enjoy the hell out of catching fish. My second best thing is cutting fish and of course, the final joy in all of this is cooking and eating this fish so my question fishmonger what do you sell this stuff for per pound.
Thank you for watching!! 🙏 sold from a range of 19.99 - 34.99 per pound depending on the cut
Well done, Reed! Thanks for another master class session ... highly educational and always entertaining!
Good job for one haole boy!
That’s a compliment from a Hawaiian.
No malcontent at all….
Good job, you can be one local boy!!!
Big Ole cartoon ass fish, I want to try it lol
I like learning how the cuts of fish that I've had in restaurants are prepared. I've had "Opah Chops" in a a seafood restaurant before that I'm guessing were parts of that high loin just sliced into 3/4" thick chops and then grilled.
We caught 2 opah off baja down deep. 100 pounders. Big fish. It's quite amazing to see.
I've been following you for about a month now and brother you have a gift!
This is not a fish, this is a SEA MONSTER!
😅
Wow, that was the most interesting fllleting I’ve ever seen! Great job! 👍👏👏👏👏👏👏👏
Thanks appreciate this one, was curious about this fish. Had it a few times.
Thank you for watching! If you don’t mind sharing, where did you have it and how was it cooked?
Now all we need is some beer batter and chips and we're in business.
Thanks for all the info. Where I live I’ll probably not see this big boy unless it’s shipped in frozen.
Reed is the goat of fish mongers. I learn so much from his Chanel.
I tried this for the first time at Solare in SD. It’s now one of my favorite 🐠
What a fantastic video -- very much appreciate your joy and respect for that fish. Years ago I lived on the Big Island and our local Costco would have these different cuts wrapped up for sale at amazing fresh local-caught prices. I haven't had opah since then. Will have to visit your shop one day from my (other) side of Florida.
A monchong video would be interesting -- I've heard of people catching them on your coast and Keys, usually called pomfret locally. It's another deep-water rich yummy treat.
Dude, you are a 10th degree blackbelt fillet master / fishmonger! Amazing work!
I LOVE Opah! I first tried it when in Kauai, but also I have found it at Costco here in Washington State. That fish is amazingly delicious!
Here is one quality that one must possess to win, and that is definiteness of purpose, the knowledge of what one wants, and a burning desire to possess it.
When I was a Sous Chef back in the 80s in Santa Barbara, Calif at the Harbor Restaurant our fishmonger brought an Opa in. We'd never seen anything like it. To bad UA-cam or even the internet (as most know it) didn't exist back then, or I would have had an easier time breaking the Opa down. Good thing we were a busy place so we sold out of it within 2 days. Not much better location or period in my life. Young and rockin it. 🤙
The whole time watching this i was thinking bro needs a headlamp. That knife SHARP AF and going deep i saw some crazy shadows. Like when he was lifting and cutting.
Moonfish aka Opah. Saw a whole one in a LA market once. Meat guy said it was for Tongans. I use to eat it weekly. I would do and herb crust breading with a lemon butter , caper sauce. Excellent fish. Than after 2011 all we could get in the markets were the bellies. Still good but the loin is my favorite. Vuuuuggg I miss Maui😓