I was waiting on that factoid in this video. I've never cooked snook on the half shell because I assumed the soapy taste from the skin would leach into the meat. I will now give snook on the half shell a try. Thanks Reed 👍
@@mtkoslowski no. The fish in this video looks like it is Centropomus Undecimalis, the common snook of the Order Carangiformes. The South African West Coast Snoek you think of is Thyrsites Atun of the order Scombriformes. So not even the same order, lest the same family, genus or species.
“The more we use, the less there is we need to take.” What an amazing statement! It’s sad more folks don’t follow it. God bless Reed, good stuff as always.
Yep that's it, I have a friend that fillets my Snapper for me and he keeps the heads and frames for his family as they prefer that to the fillets. One fish can feed 2 families instead of just one. In New Zealand there's an app called Free Fish Heads where guys can post the heads and frames of their catch and someone can then arrange to pick up the heads and frames when the boat comes back in from their trip. Utilisation is conservation!
@@jordythebassist Wow! Id be one to purchase or trade for heads and frames. Courtbouillon is healthful and executed well would require just fewest weight of flesh to garnish.
Yes, and finally someone who fillets the fish correctly. I caught and ate many snooks before there were slot rules on them. Tastes very good Southern Style... Flour , egg, breadcrumbs... pan fried .
Respect! I never realized the Snook had decent size cheeks. From now on whenever a catch a keeper the cheeks are getting harvested. Be advised UA-camrs! those gill plates are razer sharp and will slice you with ease. Always unhook a snook by holding the lower lip of the jaw. No teeth to worry about.
That's so funny I haven't been snook fishing in a couple years and I forgot about the razor gills 😂😂 One time I caught a big barbed catfish on my line and I thought I was being slick by putting my hand in my shoe and holding the catfish down, but the barb went straight through the bottom of my sneaker and into my hand and it blew up like a balloon for a week 😭
I don't fish and don't even eat much fish...and when I do, it's always already processed. But I find this channel fascinating and weirdly satisfying. I so admire the knowledge and care you bring to your work, Reed!
Incredible content Reed!! It's so nice to see the fishmonger scene in other countries, for example pompano and snook are prized fish for you guys, here in Florianopólis - Brasil, pompano is a common fish to see for sale, so common that's often overlooked, so as snook we have it always and in so many sizes. And many restaurants prefer to serve fish that isn't native to here because they don't think the native fishes are valuable and elegant. keep up the good work man!
and even if it is a local fish.... the restaurateurs will always tell you that you got an imported variety.... just so that they can charge you more....
Love that you're advocating using the bones and head for stock. I always do this and can't imagine throwing that part out without cooking it first to make broth.
Reed, you have already over half a million users! :O That´s amazing, because I remember watching you, while having few thousand subs. I´m really happy for you, because your content is great!
Thank you so much for this video. I’ve been fabricating fish (catfish, bass, and crappie) all my life but I never knew of the techniques I just saw you use. I just learned something. This is proof that you live and learn and you are never to old to learn something new. Again, thanks so much.
Another great video! I live in the Pacific Northwest - seeing so many fish species that are different is awesome. We are mainly about salmon, halibut and cod here.
@@reedthefishmonger, I live in Utah, so, no ocean fishing here. I was able to go out to the coast of Oregon and fish for salmon and cod a few years ago. What a great experience! You will love it.
I fished for decades with a bunch of guys. They showed me how to fillet. So I thought. It was before UA-cam! This technique is so much better! We threw out a lot of meat.Im so glad I stayed to the end! He used the head and skeleton to make stock!
Fish chowder is great and even better when you use fish stock as it's base. A bay leaf or two and a few crushed clove heads ( You don't need much ) Potatoes chunks and mashed potatoes to thicken it, pan wilted (sautéed) onion with some milk and butter. I usually make it without milk and butter, but add it when I'm heating up a bowl or two so it doesn't scald the milk.
Here in South Texas the head and bones are use to make a savory soup . Bones are removed before the rest of ingredients are added but the meat falls off the bones easily when boiled .
This is the best video I have seen about processing a fish. Very detailed, but easily able to be followed by other people. There are no snook in my area.... but your teaching style is still the best.
@ I really do enjoy your channel. I am waiting to see some cooking, and how you like to have your seafood done. Kindly hurry and make ONE cooking show soon.
Way back when, I met a man who fished for snook all of the time, near Indiatlantic, I believe. He had special sharpened spoons that he used to remove the cheek meat on snook and grouper, and I would guess about any other fish he wanted to. I remember seeing him cleanly take the cheek meat out of fish in just a few seconds.
We have so many fish to chose from on our island. We leave the snook alone, and thats why they get hugh. ( “sapati solda, it’s called in our local name). Greetings from the ABC islands.!
I really like these videos for the emphasis on attention to detail getting the most out of any fish. I am anal about wastefulness. Thank you for the lesson. Interesting you brought up fishing, and lack of regulation during the fifties. I am a Minnesota native, and I live in the Minneapolis/St. Paul metro, which is fairly close to Lake Superior. Lake Superior had a beautiful fish called Blue Walleye, which went extinct in the fifties due to over fishing, and the introduction of Rainbow Smelt. The Smelt competed for the same food as Blue Walleye, and were able to reproduce in greater numbers than Blue Walleye. That, and heavy over fishing, led to its extinction. We do still have regular Walleye though, and they are absolutely delicious.
Great informative video for beginner's, you can pretty much clean most fish the same way. Also turning your knife cutting edge out you save the blade from dulling. I've been cleaning fish this way for more than forty years. Tight lines everybody!!
Thank you for taking the time to put this info out. Nothing will go to waste on my next snook thanks to you. Best video I’ve seen on filleting this fish.
@ Happy Thanksgiving to you as well. Hope you keep doing this videos. I’ve learned so much. One of my favorites things you put out was the salt brine ice wash video, the quality of my processed fish meat is outstanding. You have completely changed the way I handle fish. I keep a small pop up container at the dock with some kosher salt now and forever. Thanks again.
A long time ago, I stopped with my wife and some friends in a seafood restaurant in Everglades City and have a delicious meal of snook. It was last century and the restaurant is long-gone. Memorable though. I haven't gotten a slot snook yet but I will eventually. Maybe. If I do, in season, I'll keep it.
Fresh content and great!as always reed your vid goes right to the top!best on you tube always good info ,technique and no bullshit.gotta love it!keep the faith...
Thank you for posting and pinning the comment not to eat the skin. I was shocked when you suggested grilling snook on the half-shell. Back in the old days when it was more common to scale a fish rather than skin them, snook were nicknamed "soapfish" for their funny aftertaste if you left the skin on.
Your presentations are very informative! Your videos have included such fish as pomfrets, alphonsino, barrel fish, tile fish, and a host of others. Since you have worked with so many species, I would like to know what are your top 5 fish in terms of eating qualities.
Sport fisherman have always led the charge when it comes to conservation. Just like sport hunters have. 31 years ago I became a Daddy and stopped killing trophy fish whether legal or not. Keep one or two to eat and put the breeders back. With the ones you keep watch Reed and cut the meat right. Good fishing to all of you.
Not to state the obvious, but sport fisherman and hunters are also the ones having the biggest negative impact on many fish and wildlife populations. I also hear lots of sport fishermen complaining about limits or conservation measures and spewing antigovernment rhetoric. As this guy says, before there were limits, the populations were low and likely many species would have been fished out. The waterways are a commons, meaning no one owns them or the things living in them. We all benefit from treating the commons with respect and ensuring their future as a habitat. If it wasn't for the government placing the limits, I guarantee you sportfishermen would fish them to extinction. The proof of that is in the history before limits were placed. Maybe not all of them would abuse their freedom, but enough would to make fishing an impossible endeavor. I love fishing, but I see the need for limits and respecting those limits.
With some fish, the trophy sized ones actually don't breed that well and have lower quality sperm and eggs. I think that's the case for snapper in New Zealand.
@@winesap2I’d like to see some hard numbers please. In my experience, (modern) hunters and sport fishermen are some of the most avid conservationists I’ve worked with because they want to protect the sport for posterity. Sure, there’s a few rotten apples in every barrel, but I’d argue that the massive bycatch and rampant illegal poaching that goes on in the commercial trawling industry is much more responsible for “species dying out.” Again, NUMBERS. Else you’re just spewing unfounded bullshit and hate.
@ just have history and every example of an unregulated commons that ever existed. It’s called tragedy of the commons and it’s a real phenomenon. So what numbers do you want me to provide? Sport fishing vs commercial? I don’t doubt that commercial fishing does have a huge impact on fisheries. It’s well known that they overfish. And everything beyond 200 miles is a free for all and the oceans are scoured by irresponsible fishing operations. But there’s a reason there are limits on sport fishermen too. The fishing pressure is intense, especially in places like Florida where the population is booming. I trust that the people whose job it is to monitor fish populations know fairly well what those populations are and limits are set based on those populations. Without the government setting these limits you can guarantee everything would be overfished.
I live in Puerto Rico and you can catch them in 3-4 feet of water at the beach here. They are quite abundant here at Punta Santiago and other beaches nearby.
you forgot to talk about Ciguateraaaaaaaaa ... Ciguatera during certain times of year and certain areas. You should definitely definitely explain that like all reef/shoreline predators these fish in certain areas will have it in their systems. Always check local advisories when eating any shoreline/reef fish in tropical areas. Thank you for the otherwise great video.
I'm very impressed with how much you stress the fact that we should not waste any of beautiful bounty from our oceans and rivers, I just wish more people thought like you Reed
Hey Reed, super informative as usual. I've still yet to experience any fish on the half-shell, I have to try harder. Collars and cheeks 🥰, do you know what causes that yellowing colour? Is it as simple as an unwanted fat type? Thanks for a great video as usual 🤩.
The first time I saw a Snook was snorkeling at Coquina beach in Bradenton Florida ... being from the land of beer and cheese I had no idea what i was looking at. I'm more used to seeing muskie, walleye, northern pike, blue gill, & perch... The great lakes are unsalted and shark free.. and some great wreak diving
This March will be my first time fishing in Florida in many years where I can keep snook without making a long trip further south due to restrictions after red tides and then then Ian. Always wanted to eat one and if I get one in the slot this year I will.
What kind of snook meat? BEAUTIFUL snook meat! Just kidding. This ol' Texas boy had never even seen a snook before now, much less known anything about them. Watching Reed at work is always oddly satisfying. Thanks, Reed!
There are snook in Texas. You have to be in the right spot and there aren't many. Probably every snook caught in Mexico goes in the boat. Happy Thanksgiving!
I miss snook fishin' and eating them. I grew up catching snook in Florida and later I caught different species in the Pacific in Costa Rica. There are no rules down there so we got to eat gualaje, the Pacific swordspine snook that doesn't get very big. I never saw any over 24". But a 14" one was common and delicious. We caught those on feather jigs for crappie and ultralight tackle. Fun stuff in the surf.
I remember as a kid learning to fish in the late sixties these older guys would show up at the cleaning station to see who won the bet for biggest snook, let me tell you ALL THOSE SNOOK LAYING ON THE TRUCKS TAILGATE WERE ALL HUGE, each fish covered the whole length of the tailgate on each truck!!!
great video.....the only time I was able to try this fish was at 15th Street Fisheries in Ft Lauderdale and it was amazing....but one question, I've read that watch out for gill side because its like a razor?
It's nice to see the harvest of cheek meat. Very unknown bit of the fish, but very nice and smooth. Growing up, my family ate a lot of steamed whole fish, and the cheek was a good bite.
I’ve been fishing the west coast of FL for 30 years, have caught and released plenty but still have never eaten Snook. I’ve built it up in my mind and waited so long to taste it that I expect it’ll be a letdown if I ever do.
Although the lighting wasn't consistent in this outdoor shoot, there were times that the extra light really made it easier to see what you were cutting.
Yes, for sure, it is a delicious fish to eat. What a fish anatomy class was this. There is No You tuber explains fish as much as Reed dose. Job well done. I am a professional chef and learning from Reed.
Reed, greetings from Mobile! I recently heard rumors of snook being caught in Fowl River! I’ve been fishing here since 1990’s and can’t say I’ve ever heard of a snook being caught here. Anyone ever hear of this?
Snook , Trout ( spotted weak fish ) Reds and fresh water Bass are all done almost the same way by myself. I don't mess with the gills of guts , I skip that process and go straight to the filleting process. Just think , back in the good old days Snook were netted ( by the truck loads ) and sold as fertilizer because they tasted like soap when the skin is left on. . Then someone cooked one with the skin removed and discovered how good they are. A long time ago ( late 50's) my parents ( me to ) would go to Marco, Fl and Snook fish. The locals thought we were crazy catching soap fish to eat. Years later there were a lot of folks going there to catch Snook and staying at Kelly Gant's Motel Marco. The only motel there.
I have purchased countless snook including a 30 pounder from anglers in Limon Costa Rica in the 80's 90's. These snook are the freshest I have ever bought, freshly caught and sold immediately
That piece of meat that’s the on the spine, you can roast it, and use it for broth. It makes a great soup or Dashi. But it’s best if you cut up bake it first get some flavor on it.
How do you not remove the scales off first? A fillet with scales is not a good stage to create.. You can skin the fillet after I suppose but just get the scales out of the way early and get clear of that mess before you expose the flesh .. I’ve never heard of fish flesh sticking to the skin . There is usually a thin fatty layer between the flesh and skin which makes separation easy.
My favorite fish! I've spear fished them in 10" of water, fished them all around S.America and Florida and yum! But, I find they're almost all gone in Florida.
This fish is very popular commercial fish in Mexico and you can commonly find it in markets. When I went spearfishing in freshwater rivers in Guatemala this was a prized target. They swim far up into the freshwater there. They fry they whole there and the skin doesn't have a soap taste at all. Maybe it's the diet of the fish in Florida.
Okay... WHY do you not want any fresh water to come into contact with any of the meat? I've caught, cleaned, and cooked for 50+ years, and that's the first time I've ever heard that. I'm not doubting it, I just want to know why and what I've been doing wrong.
Snook being a salt water fish, if you wash the meat in freshwater, the meat will absorb water. I always fill my ziplock bag with freshwater to freeze freshwater fish. But I learned my lesson fast when I tried that with saltwater fish. As soon as my nicely thawed saltwater fish went in the deep fryer, it had so much water in the meat, the oil and heating steaming water exploded out of the deep fryer and kept boiling out over the sides with no ability to stop it until all the water steamed out. What a mess and dangerous too.
@@jb5676 Well I appreciate the explanation. I'm still a little skeptical, but I hear what you're saying. I live on a bay in Texas, and I've got saltwater in my veins. But I quit freezing fish a couple of decades ago. I keep what I can eat fresh, and give away the rest, and pretty much all of it was saltwater fish. But when I used to freeze fish, it was always in fresh water - because that's what came out of my faucet. But... maybe I just didn't know that it could have been better. I'm always up for learning. Come to think of it, I almost never fry fish either and that's what you said caused the problem. I pan seer it, or grill it on the halfshell. It's probably me that's the oddball. 😁
Being an avid kayak fisherman in SW Fla, snook is what I target 90% of the time. Having caught hundreds over the years I have never tried snook. For me, they are so challenging to catch (lures only) and the limited size and season, I would never keep one. I will by cod if I want to eat so I can fish again for the trophy.
I forgot to mention-you do not want to eat Snook skin. Believe it or not, it tastes like soap!
Is this fish in any way related to the snook caught off the coast of Cape Town, South Africa?
Edit: It’s spelled ‘snoek.’
I was waiting on that factoid in this video. I've never cooked snook on the half shell because I assumed the soapy taste from the skin would leach into the meat. I will now give snook on the half shell a try.
Thanks Reed 👍
@@mtkoslowski no. The fish in this video looks like it is Centropomus Undecimalis, the common snook of the Order Carangiformes. The South African West Coast Snoek you think of is Thyrsites Atun of the order Scombriformes. So not even the same order, lest the same family, genus or species.
They used to call it soapfish here a long time ago. Removing the skin is for yankees!
What is the yellowing, and why does it take bad?
“The more we use, the less there is we need to take.” What an amazing statement! It’s sad more folks don’t follow it. God bless Reed, good stuff as always.
Do you need your phony 'God' bs??? It's 2024.
Yep that's it, I have a friend that fillets my Snapper for me and he keeps the heads and frames for his family as they prefer that to the fillets. One fish can feed 2 families instead of just one.
In New Zealand there's an app called Free Fish Heads where guys can post the heads and frames of their catch and someone can then arrange to pick up the heads and frames when the boat comes back in from their trip. Utilisation is conservation!
How cool to read my own sentiment expressed so precisely. ✌️
@@jordythebassist Wow! Id be one to purchase or trade for heads and frames. Courtbouillon is healthful and executed well would require just fewest weight of flesh to garnish.
@@jordythebassistthat is a great idea. Especially if you have a garden.
Much respect for putting so much emphasis on not wasting. And same goes for all videos.
Yes, and finally someone who fillets the fish correctly.
I caught and ate many snooks before there were slot rules on them. Tastes very good Southern Style...
Flour , egg, breadcrumbs... pan fried .
I haven't been fishing in over 30 years, and have no desire to break down my own catch, but I find this channel absolutely fascinating.
There’s something about an expert making something look, and sound easy, while performing at a high level. Love to see it.
Sounds like you catch your fish 🐟 @ Whole Foods
get back out there
Respect! I never realized the Snook had decent size cheeks. From now on whenever a catch a keeper the cheeks are getting harvested. Be advised UA-camrs! those gill plates are razer sharp and will slice you with ease. Always unhook a snook by holding the lower lip of the jaw. No teeth to worry about.
That's so funny I haven't been snook fishing in a couple years and I forgot about the razor gills 😂😂 One time I caught a big barbed catfish on my line and I thought I was being slick by putting my hand in my shoe and holding the catfish down, but the barb went straight through the bottom of my sneaker and into my hand and it blew up like a balloon for a week 😭
@@MaddieDazey ouch! 😢
👌TOP.
Showing to use the "rest" for fish stock was the cherry on the cake.
I don't fish and don't even eat much fish...and when I do, it's always already processed. But I find this channel fascinating and weirdly satisfying. I so admire the knowledge and care you bring to your work, Reed!
Incredible content Reed!! It's so nice to see the fishmonger scene in other countries, for example pompano and snook are prized fish for you guys, here in Florianopólis - Brasil, pompano is a common fish to see for sale, so common that's often overlooked, so as snook we have it always and in so many sizes. And many restaurants prefer to serve fish that isn't native to here because they don't think the native fishes are valuable and elegant.
keep up the good work man!
and even if it is a local fish.... the restaurateurs will always tell you that you got an imported variety.... just so that they can charge you more....
Triggerfish is the best, taste like lobster 🦞
Love that you're advocating using the bones and head for stock. I always do this and can't imagine throwing that part out without cooking it first to make broth.
I can’t believe the knowledge you have! Impressive, not to mention the skill! True professional!
Thank you so much! 🙏
Reed, you have already over half a million users! :O That´s amazing, because I remember watching you, while having few thousand subs. I´m really happy for you, because your content is great!
Great teaching video.
Appreciate your time and effort explaining and showing at the same time.
Thank you so much for this video. I’ve been fabricating fish (catfish, bass, and crappie) all my life but I never knew of the techniques I just saw you use. I just learned something. This is proof that you live and learn and you are never to old to learn something new. Again, thanks so much.
What kind welder do you use in the fabrication shop 😂
Another great video! I live in the Pacific Northwest - seeing so many fish species that are different is awesome. We are mainly about salmon, halibut and cod here.
Thanks brotha! I’d love to make a trip up there one day!
@@reedthefishmonger, I live in Utah, so, no ocean fishing here. I was able to go out to the coast of Oregon and fish for salmon and cod a few years ago. What a great experience! You will love it.
Excellent content. A good lesson in accessing every part of a fish and letting nothing go to waste.
I fished for decades with a bunch of guys. They showed me how to fillet. So I thought. It was before UA-cam! This technique is so much better! We threw out a lot of meat.Im so glad I stayed to the end! He used the head and skeleton to make stock!
Fish chowder is great and even better when you use fish stock as it's base. A bay leaf or two and a few crushed clove heads ( You don't need much ) Potatoes chunks and mashed potatoes to thicken it, pan wilted (sautéed) onion with some milk and butter. I usually make it without milk and butter, but add it when I'm heating up a bowl or two so it doesn't scald the milk.
Here in South Texas the head and bones are use to make a savory soup . Bones are removed before the rest of ingredients are added but the meat falls off the bones easily when boiled .
This is the best video I have seen about processing a fish. Very detailed, but easily able to be followed by other people. There are no snook in my area.... but your teaching style is still the best.
Thank you so much! 🙏
I enjoy watching your videos, your love and dedication is inspiring. Regards from Australia. Gary.
Thanks Gary! Glad you are enjoying the channel! 🙏
@ I really do enjoy your channel. I am waiting to see some cooking, and how you like to have your seafood done. Kindly hurry and make ONE cooking show soon.
Way back when, I met a man who fished for snook all of the time, near Indiatlantic, I believe. He had special sharpened spoons that he used to remove the cheek meat on snook and grouper, and I would guess about any other fish he wanted to. I remember seeing him cleanly take the cheek meat out of fish in just a few seconds.
We have so many fish to chose from on our island. We leave the snook alone, and thats why they get hugh. ( “sapati solda, it’s called in our local name).
Greetings from the ABC islands.!
I really like these videos for the emphasis on attention to detail getting the most out of any fish. I am anal about wastefulness. Thank you for the lesson. Interesting you brought up fishing, and lack of regulation during the fifties. I am a Minnesota native, and I live in the Minneapolis/St. Paul metro, which is fairly close to Lake Superior. Lake Superior had a beautiful fish called Blue Walleye, which went extinct in the fifties due to over fishing, and the introduction of Rainbow Smelt. The Smelt competed for the same food as Blue Walleye, and were able to reproduce in greater numbers than Blue Walleye. That, and heavy over fishing, led to its extinction. We do still have regular Walleye though, and they are absolutely delicious.
Thanks Reed. As always nice narrating! Nice video and great job
Thank you so much! 🙏
Great informative video for beginner's, you can pretty much clean most fish the same way. Also turning your knife cutting edge out you save the blade from dulling. I've been cleaning fish this way for more than forty years.
Tight lines everybody!!
Flat fish and round fish.
@@crimsonfancy "you can pretty much clean MOST fish the same way".
Snook is kind of a Florida delicacy so he did a lot more than needed for a regular fish...
@@malcolmkeith816 What's a "regular" fish? I treat all fish I catch and clean as a delicacy.
Thank you for taking the time to put this info out. Nothing will go to waste on my next snook thanks to you. Best video I’ve seen on filleting this fish.
Glad to hear it helped! Happy Thanksgiving brotha!
@ Happy Thanksgiving to you as well. Hope you keep doing this videos. I’ve learned so much. One of my favorites things you put out was the salt brine ice wash video, the quality of my processed fish meat is outstanding. You have completely changed the way I handle fish. I keep a small pop up container at the dock with some kosher salt now and forever. Thanks again.
A long time ago, I stopped with my wife and some friends in a seafood restaurant in Everglades City and have a delicious meal of snook. It was last century and the restaurant is long-gone. Memorable though. I haven't gotten a slot snook yet but I will eventually. Maybe. If I do, in season, I'll keep it.
Thanks!
You are always so interesting to watch and you do such a great job teaching us how to respect fish!
Much respect Reed, you make it look easy. I really enjoy the knowledge you have about the fish you work with. You are the best.
Thank you so much brotha!! 🙏
Fresh content and great!as always reed your vid goes right to the top!best on you tube always good info ,technique and no bullshit.gotta love it!keep the faith...
The best fish breakdowns on the interwebs! Great demonstrations and commentary’s. Liked and subscribed
Thank you for posting and pinning the comment not to eat the skin. I was shocked when you suggested grilling snook on the half-shell. Back in the old days when it was more common to scale a fish rather than skin them, snook were nicknamed "soapfish" for their funny aftertaste if you left the skin on.
Love your vids and i always learn something new without fail. Much love from Australia 🤙
Thank you for the support brotha! 🙏
Your presentations are very informative! Your videos have included such fish as pomfrets, alphonsino, barrel fish, tile fish, and a host of others. Since you have worked with so many species, I would like to know what are your top 5 fish in terms of eating qualities.
Great video. Your knowledge of anatomy and your explanations are outstanding.
Sport fisherman have always led the charge when it comes to conservation. Just like sport hunters have. 31 years ago I became a Daddy and stopped killing trophy fish whether legal or not. Keep one or two to eat and put the breeders back. With the ones you keep watch Reed and cut the meat right. Good fishing to all of you.
Not to state the obvious, but sport fisherman and hunters are also the ones having the biggest negative impact on many fish and wildlife populations. I also hear lots of sport fishermen complaining about limits or conservation measures and spewing antigovernment rhetoric. As this guy says, before there were limits, the populations were low and likely many species would have been fished out.
The waterways are a commons, meaning no one owns them or the things living in them. We all benefit from treating the commons with respect and ensuring their future as a habitat. If it wasn't for the government placing the limits, I guarantee you sportfishermen would fish them to extinction. The proof of that is in the history before limits were placed. Maybe not all of them would abuse their freedom, but enough would to make fishing an impossible endeavor. I love fishing, but I see the need for limits and respecting those limits.
With some fish, the trophy sized ones actually don't breed that well and have lower quality sperm and eggs. I think that's the case for snapper in New Zealand.
@@winesap2 you really think sport fishers can hold a candle to the commercial fishing industry? lol.
@@winesap2I’d like to see some hard numbers please. In my experience, (modern) hunters and sport fishermen are some of the most avid conservationists I’ve worked with because they want to protect the sport for posterity.
Sure, there’s a few rotten apples in every barrel, but I’d argue that the massive bycatch and rampant illegal poaching that goes on in the commercial trawling industry is much more responsible for “species dying out.”
Again, NUMBERS. Else you’re just spewing unfounded bullshit and hate.
@ just have history and every example of an unregulated commons that ever existed. It’s called tragedy of the commons and it’s a real phenomenon.
So what numbers do you want me to provide? Sport fishing vs commercial?
I don’t doubt that commercial fishing does have a huge impact on fisheries. It’s well known that they overfish. And everything beyond 200 miles is a free for all and the oceans are scoured by irresponsible fishing operations.
But there’s a reason there are limits on sport fishermen too. The fishing pressure is intense, especially in places like Florida where the population is booming.
I trust that the people whose job it is to monitor fish populations know fairly well what those populations are and limits are set based on those populations. Without the government setting these limits you can guarantee everything would be overfished.
My grandfather used to fish for snook in Florida when I was a kid. I remember how good it was.
Just found this channel. Reed does a nice narrative giving a lot of great information.
I learn so much from you, Reed. Thank you!!
Thank you for watching! Hope you have a great Thanksgiving!
I live in Puerto Rico and you can catch them in 3-4 feet of water at the beach here. They are quite abundant here at Punta Santiago and other beaches nearby.
you forgot to talk about Ciguateraaaaaaaaa ...
Ciguatera during certain times of year and certain areas. You should definitely definitely explain that like all reef/shoreline predators these fish in certain areas will have it in their systems.
Always check local advisories when eating any shoreline/reef fish in tropical areas.
Thank you for the otherwise great video.
We used to catch snook off the bridge in south Florida (Tampa / Clearwater) when I was in my late teens. Big fun!
Was it that Courtney Campbell
@@rickyrishel8198 It was exactly that one!
I'm very impressed with how much you stress the fact that we should not waste any of beautiful bounty from our oceans and rivers, I just wish more people thought like you Reed
Amazing yield, you are a true master. Love your uploads.
Not sure if I’ve ever eaten snook, but I’m sure ready to try it now. Another good demonstration of maximum harvest
truly my fave of all the fish found in fl, even pompano
Love your videos! You make it look so easy.
Great video. Its a long way to Florida. But, this video made me want to plan a trip.
What is the yellow stuff that you cut away?
Fish eggs - Roe
It's bile. If you accidentally cut the bile sac, it's gonna stain. It will also make the meat bitter.
Hey Reed, super informative as usual. I've still yet to experience any fish on the half-shell, I have to try harder.
Collars and cheeks 🥰, do you know what causes that yellowing colour? Is it as simple as an unwanted fat type?
Thanks for a great video as usual 🤩.
Hey brotha! Yellowing comes from not being gutted right away. This fish was a few days out of the water in my buddy’s cooler. Happy Thanksgiving!
Thank you Reed, catching a Snook is on my bucket list. My boat is a Robalo if you know , you know.
Your attitude towards not wasting is admirable...wish more folks had your respect and value for our limited resources.
Thank you! Tens of Millions of pounds of fish caught every year. If we collectively got 5% more off each fish it would make a HUGE difference. 🙏
@reedthefishmonger Here in Trinidad & Tobago where snook sells for as high as $35 per lb, we go as far as to suck on the bones 😉
The first time I saw a Snook was snorkeling at Coquina beach in Bradenton Florida ... being from the land of beer and cheese I had no idea what i was looking at. I'm more used to seeing muskie, walleye, northern pike, blue gill, & perch... The great lakes are unsalted and shark free.. and some great wreak diving
I’d love to fish the Great Lakes sometime soon! Happy Thanksgiving!
Im here in palm beach fl.. Never knew u could cook snook with the skin on...
Only grilled on the half shell
Snooks are delicious ! ❤❤❤❤
Hi Reed. You reminded me of my chiropractor when you removed the head from the skeleton, lol. Love you videos, friend.
This March will be my first time fishing in Florida in many years where I can keep snook without making a long trip further south due to restrictions after red tides and then then Ian. Always wanted to eat one and if I get one in the slot this year I will.
What kind of snook meat? BEAUTIFUL snook meat! Just kidding. This ol' Texas boy had never even seen a snook before now, much less known anything about them. Watching Reed at work is always oddly satisfying. Thanks, Reed!
Thank you so much for watching brotha! Happy Thanksgiving!
There are snook in Texas. You have to be in the right spot and there aren't many. Probably every snook caught in Mexico goes in the boat. Happy Thanksgiving!
Thank you!!! I was waiting for it!
Thanks Reed, very good stuff, thanks again.
Thank you for watching!
Hey Reed! fantastic videos! Do ya think you could publish one on processing skate?
I miss snook fishin' and eating them. I grew up catching snook in Florida and later I caught different species in the Pacific in Costa Rica. There are no rules down there so we got to eat gualaje, the Pacific swordspine snook that doesn't get very big. I never saw any over 24". But a 14" one was common and delicious. We caught those on feather jigs for crappie and ultralight tackle. Fun stuff in the surf.
Snook is super popular in Colombia (Caribe Colombiano anyways) róbalo is all that. Its a shame they're difficult to get here in FL
The first time I ate Snook, I fell in love with the taste of this fish. The flavor was eating some Chick-fil-A. I could eat Snook everyday!
I remember as a kid learning to fish in the late sixties these older guys would show up at the cleaning station to see who won the bet for biggest snook, let me tell you ALL THOSE SNOOK LAYING ON THE TRUCKS TAILGATE WERE ALL HUGE, each fish covered the whole length of the tailgate on each truck!!!
Absolutely! They put a hurting on the population back then!
great video.....the only time I was able to try this fish was at 15th Street Fisheries in Ft Lauderdale and it was amazing....but one question, I've read that watch out for gill side because its like a razor?
It's nice to see the harvest of cheek meat. Very unknown bit of the fish, but very nice and smooth. Growing up, my family ate a lot of steamed whole fish, and the cheek was a good bite.
We used to buy Halibut cheeks from a place in Alaska. Ohhhh, so good, no matter how you cooked them, but poached in butter was the best!
I’ve been fishing the west coast of FL for 30 years, have caught and released plenty but still have never eaten Snook. I’ve built it up in my mind and waited so long to taste it that I expect it’ll be a letdown if I ever do.
Although the lighting wasn't consistent in this outdoor shoot, there were times that the extra light really made it easier to see what you were cutting.
Yes, for sure, it is a delicious fish to eat. What a fish anatomy class was this. There is No You tuber explains fish as much as Reed dose. Job well done. I am a professional chef and learning from Reed.
Snook,mahi,mutton,cobia and sheepshead are my top 5 favorite Florida fishes.
Wish I would’ve seen this video sooner. Guess I’ll have to get me another snook soon. Great video bud .
Snook is a great fish for fish chowder. It is a firm meat and tastes great.
"Just the Tip"...Got It!!🙃
Rules are rules
Snook makes some of the best ceviche! On my bucket list to catch
In Brazil we call it "robalo". Very sportive fish and very fine meat. One of the most wanted species by fishermen.
Great video. getting all the meat off a fish, might come in very handy someday!
What is the ‘yellowing’ that you cut away and dispose of?
Another amazing video thank you so much for sharing
Great video. Excellent presentation.
Reed, greetings from Mobile! I recently heard rumors of snook being caught in Fowl River! I’ve been fishing here since 1990’s and can’t say I’ve ever heard of a snook being caught here. Anyone ever hear of this?
Snook , Trout ( spotted weak fish ) Reds and fresh water Bass are all done almost the same way by myself. I don't mess with the gills of guts , I skip that process and go straight to the filleting process. Just think , back in the good old days Snook were netted ( by the truck loads ) and sold as fertilizer because they tasted like soap when the skin is left on. . Then someone cooked one with the skin removed and discovered how good they are. A long time ago ( late 50's) my parents ( me to ) would go to Marco, Fl and Snook fish. The locals thought we were crazy catching soap fish to eat. Years later there were a lot of folks going there to catch Snook and staying at Kelly Gant's Motel Marco. The only motel there.
Sounds like you’ve had a great life friend
I have purchased countless snook including a 30 pounder from anglers in Limon Costa Rica in the 80's 90's. These snook are the freshest I have ever bought, freshly caught and sold immediately
In the US that would get you in big trouble. 😅
Wow! I caught my first snook in 1968. I sure wasted a lot of meat over the decades! By the way, do you have a video on knife-sharpening?
That piece of meat that’s the on the spine, you can roast it, and use it for broth. It makes a great soup or Dashi. But it’s best if you cut up bake it first get some flavor on it.
I have seen many fishing UA-camrs target these as a trophy fish, but not one has ever mentioned eating them.
It's probably the best tasting inshore fishing you can catch
How do you not remove the scales off first? A fillet with scales is not a good stage to create.. You can skin the fillet after I suppose but just get the scales out of the way early and get clear of that mess before you expose the flesh .. I’ve never heard of fish flesh sticking to the skin . There is usually a thin fatty layer between the flesh and skin which makes separation easy.
My favorite fish! I've spear fished them in 10" of water, fished them all around S.America and Florida and yum! But, I find they're almost all gone in Florida.
I just love it everytime he says "delicious / beautiful meat".
One of my favorites!!
Reed the Fish Surgeon. 😷🎣
🙏🙏🙏
I have to ask what brand and what kind of knife do you use for cutting your fish?
I use Dexter knives! You can use code reed20 for 20% off Dexteroutdoors.com 🤙
I've grown up eating snook in North eastern Brazil , same Atlantic snook we only take the guts and scales , cook it whole
I'm glad that you suggested to use the remainder of the fish to make a fumet.
Hate seeing fish go to waste!
@@reedthefishmonger I 100% agree!
This fish is very popular commercial fish in Mexico and you can commonly find it in markets. When I went spearfishing in freshwater rivers in Guatemala this was a prized target. They swim far up into the freshwater there. They fry they whole there and the skin doesn't have a soap taste at all. Maybe it's the diet of the fish in Florida.
Snook is an abundant fish in Costa Rica
Why its called "Florida Snook" different species
No wasting, I love it.
Okay... WHY do you not want any fresh water to come into contact with any of the meat? I've caught, cleaned, and cooked for 50+ years, and that's the first time I've ever heard that. I'm not doubting it, I just want to know why and what I've been doing wrong.
Snook being a salt water fish, if you wash the meat in freshwater, the meat will absorb water. I always fill my ziplock bag with freshwater to freeze freshwater fish. But I learned my lesson fast when I tried that with saltwater fish. As soon as my nicely thawed saltwater fish went in the deep fryer, it had so much water in the meat, the oil and heating steaming water exploded out of the deep fryer and kept boiling out over the sides with no ability to stop it until all the water steamed out. What a mess and dangerous too.
@@jb5676 Well I appreciate the explanation. I'm still a little skeptical, but I hear what you're saying. I live on a bay in Texas, and I've got saltwater in my veins. But I quit freezing fish a couple of decades ago. I keep what I can eat fresh, and give away the rest, and pretty much all of it was saltwater fish. But when I used to freeze fish, it was always in fresh water - because that's what came out of my faucet. But... maybe I just didn't know that it could have been better. I'm always up for learning.
Come to think of it, I almost never fry fish either and that's what you said caused the problem. I pan seer it, or grill it on the halfshell. It's probably me that's the oddball. 😁
Just an FYI That snook at the start is a tarpon snook
Just the tip, always childlike hilarious, excellent as always Reed!
Great eating fish. The thing is having it fresh, for ceviche or breaded.
Being a leaner white meat fish means it will hold better for a few days compared to an oily fish. But yes, fresh is always best!
Great as usual Reed
Being an avid kayak fisherman in SW Fla, snook is what I target 90% of the time. Having caught hundreds over the years I have never tried snook. For me, they are so challenging to catch (lures only) and the limited size and season, I would never keep one. I will by cod if I want to eat so I can fish again for the trophy.