The Ugliest Fish I've Ever Filleted
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- Опубліковано 28 вер 2024
- This is the ugliest fish I've ever filleted...
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#anglerfish #reedthefishmonger #monkfish
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It's always wonderful to see someone excited by their vocation and this gentleman REALLY likes what he does.
Wow! I’m amazed! Never thought a video about a fish would be so interesting! Very informative. I’ll be watching more of your videos!
I stopped by the store last week and picked up some monkfish. It was amazing! We made monkfish tacos with an avocado crema. I highly recommend trying it out!
Thank you for stopping by! I’ve never used monkfish for tacos but it’s on the list now! 🙌🙌
Never ruin a great fish with tacos lol ;)
Thats one expensive taco
Monkfish makes perfect sense for tacos.
@@whynottalklikeapirat it wasn’t bad at all! From what I remember I had like 1.09lbs for $22 I believe. It was so good!
Not-That-Poor-A-Man's-Lobster... this shiz ain't cheap!
I’m weak asF 😂😂😂
😅😅😅
@@jrussell5243 yeah its not cheap anymore! it used to very cheap even some fishermen thrown them away to the sea before korean war. 70 years ago poor people cooked it with spicy chilli sauces then it became so popular in korea! since that dish it getting expensive. even some fishmonger keep monkfish alive for special customers.
$3.99 per lb at Asian markets here in Floryduh.
Not cheap at all
Nicely done. Monkfish is hard to find in landlocked Kentucky, but it is delicious.
I,ve seen it at HEB in San Antonio, but makes sense since the Gulf of Mexico is about 200, or so miles to Corpus Christi.Lot of people go to Rockport , Port Aransas for fishing.
It's a shame that with food now the term "Poor Mans (whatever)" is going away.
Any type of protein now is just going to get more and more and more expensive.
Agenda 21
I agree brotha, everything is so expensive these days. Monkfish started cheap due to a lower demand vs. supply and increase in price as the demand got closer to and then exceeded the supply. There’s still inexpensive seafood options but it’s all relative.
I live on the west coast. Even though we have fairly strict fishing regulations, there are some species where they don't care (or have very high limits on) how many you take: sardines, anchovies, mackerel, squid, various sole species. You can use sabiki rigs or cast netting to catch these (except for sole since they are deep water). We also have limit of 35 per day on sea urchins and rock crabs. It's some work, but there are still cheaper options. I learned to do pressure canning for fish and meat to make it last.
Also with the monk fish, Reed didn't mention it, but the livers on those are fantastic, buttery like foie gras. You'll see it in sushi places as "ankimo". So good.
Nah. Tilapia and cod is cheap as hell. If you want to eat Asian Carp, you could feed the world on that.
@@jrussell5243🤡
Totally agree, one of the ugliest but most delicious fishes in the sea. In Galicia (Spain), we call it "peixe sapo" (toad fish).
One typical recipe is "salpicon": boiled, crumbled, mixed with onion, chopped red pepper, mussels and boiled egg. It is dressed with a vinaigrette and served cold.
I’ve never had anything like that recipe, I’d love to try it!
@@reedthefishmonger It´s somehow like a lobster salad, very refreshing in summer. Very typical in Spain, you can use monkfish or other seafood (lobster, shrimp, even surimi ...) of your election. You can customize to your personal preference or avalaible ingredients.
Basically chop the veggies finely and put them in a bowl, then add the boiled fish cut in small pieces, mix everything together and season with salt, vinegar and olive oil, then let it rest in the fridge for a couple hours.
BTW, it can be sound rude in english, but monfkfish is called "rape" in spanish.
Here is one video with one variation of the recipe
ua-cam.com/video/f_3fxiz5I34/v-deo.html
Best regards from Galicia (Spain)... home to the best seafood in the world, believe me ;)
@@mincos_outon I've heard and can't wait to visit. Thanks for sharing this!
"Peixe sapo" includes like 80+ species, is not a name for a specific fish, is just a vague name for a group of fish. And it does not include this species, it is referencing the family "Batrachoididae", Monk fish here is not even in the same family, or even order as those fish. (Monk fish is in Lophiidae family) They do somewhat resemble each other though.
@@reedthefishmonger It's looks like this fish does not have a digestive system, I never saw guts, intestines, stomach, or heart, etc
I've heard Monkfish referred to as a "poor man's lobster." I've ordered it before, and it was very, very good, but it wasn't cheap.
It’s gotten pet expensive over the last 10 years. Delicious though, glad you enjoyed it!
Fishing, hunting, camping, a good knife man is worth his weight in gold
🙏🙏🙏
I only had monkfish once in a restaurant in San Francisco. I decided back then it was one of the best fish I’ve ever tried.
One of the best tasting fish ever. Back when I lived near saltwater, people would look at me like I was crazy for getting exited over catching and filleting something as ugly as this. I got to keep a lot of top shelf table fish caught by other anglers just by this senseless prejudice against ugly fish.
Ugly? Yes....delicious? Holy crap yes!!!
Best fish I ever ate, period!
Big compliment! What is your favorite way to prepare it!?
Man, I don't know if I could eat that one Reed....
They’re so good!!
@@reedthefishmonger You'll probably have to starve me out for a week first. Lol. Omg man just look at it...🤣
@@1Themasher1971bro I wish I could give you some I cook you would flip!
@@reedthefishmonger Tell you what....I'll put it on my bucket list to come see...
@@1Themasher1971🤙🤙🤙
I started my working career at 15 in a fish factory and we were filleting these beast which were massive.
we sold the cheeks as a side hustle,cooked right this is a very tasty fish.
In the words of Jeff Spiccoli, "GNARLY"!!!
Your videos have helped me get the most out of my fish. Thanks for sharing your skill and knowledge. Sending love from Australia.🎣🎣
Thank you for the informative and useful video.
I could have sworn I remembered some kind of add in the 90s for some zoo book or something like that that had this guy catching a fish after hiding on the sea floor.
Reed you are a bad man👍🏾!
My man! 🙏
Most underrated fish. Great taste, poor man lobster
They’re so good! How do you cook yours!?
Hmmm. I wonder if the skin is almost seperate from the flesh, because the pressure decrease from being dragged to the surface pushes air in between them. Like how you blow air between the skin and flesh when you make peking duck. Or if its just an adaptation to the deep sea. Interesting creature.
Rhode Island Here . Amazing have caught them but sold them hole . Excellent video
Looks like a giant oyster toad, or "mudtoad" as we used to call 'em (or "Damn uglies" if you were our friend Frieda). Now I'm gonna have to go look up whether they're related!
It’s a delicious fish and you can get it pretty cheap at Asian markets
You are very good at what you do
Thank you! 🙏
Bro walked in with a jump scare.
This fish does taste like lobster. I lost my interest in this fish when I saw the veins in the meat. I live 45 minutes away for the north Atlantic shore in NH, headed for the lobster!
More for me! 😂 I was just in NH eating lobsters 🤙
Very cool 😎! Thanks for sharing!
Thank you for watching!
I bought some at Costco a while back. I had a hard time cooking it right. Couldn't master the temp. One video I saw, the chef pierced the flesh while it was in the pan with a skewer and touched it to his cheek, saying it was ready when it felt warm but not hot. I dunno. There must be a happy place between raw and rubber.
You want a 145 internal temp so you could sear then finish in the oven or sous vide then finish in a pan. Also great stewed!
@@reedthefishmonger Thank you!
Ankimo is one of my favorite sushi’s!
Such a great fish!
It’s an Anglerfish. Monkfish aka Angel Shark is a separate species. The foody teats appropriated Monk in the 90s.
Didn’t know monkfish can be sashimi. Looks delicious. I’m gonna try that!
He said, "Gnarly!".
Monkfish is so delicious. Super meaty and dense. Kinda like lobster
I believe they're also sold at markets as Chilean Sea Bass which tested better than Monk Fish.
No way, their flavor and texture is COMPLETELY different 🤙
@reedthefishmonger
My apologies...
Chilean sea bass is actually called "Patagonian toothfish" and is a completely different species of fish from monkfish, which is also sometimes called goosefish or anglerfish.
I didn't even know they grow that big
Great video
Thank you for watching! 🤙
Ahh, takes me back to the banks of Piscatorius
That is the best tasting fish ever. So many many recipes especially a miso out of the head and backbone is 🤯. The cheeks charcoal roast with salt and pepper 🤤🤤🤤🤤
He went insane on that membrane 😮😂
😂😂😂
Bro was deflated.
😂😂😂
Ya know what’s funny is filleting an aloe Vera leaf is kind of like filleting a fish if you’re wanting just a clear piece of aloe without the veins.
I think of that every time I clean aloe
Is that a local Florida fish? I've caught tilefish and opah and pomfret down deep, but never seen monkfish here. You should contemplate a Fishmonger trip to Okinawa -- people in those markets are the only folk who might do even more with a fish than you. Meant as a compliment.
This fish came from the northeast US! I have an Opah coming in this weekend from Boston 🤙 Visiting Okinawa is ABSOLUTELY on my bucket list!
@@reedthefishmonger There are 4 or 5 flavors of opah depending on which cut of the fish...I'll look forward to that video! You would end up with 1-hour chapters after visiting Okinawa -- first 20 minutes just on cleaning the head to make foaming-eye soup.
Hey they made monkfish a real thing from RuneScape!
Funny, American lobster used to be the poor man’s meal, prison food even. Watch out PB&J!! You’re next!!
Doesn't look like I'll be cleaning one anytime soon. At 2,000 feet deep it would take more line than you could find in the whole state.
Cool fish. I’ve eaten. Was good. What do you do with all the scraps from the fish, like that skin that just came off?
Imagine the first dude that said...hey...let's it that ugly thing
Drinking game - take a shot every time he says “absolutely”.
Absolutely down! 🍻
All that membrane, skin, and connective tissue in monkfish makes for amazing fish stock.
The spine is the best part for stock 🤙
A fishing fish! How Clever!
Dude took the head off like a chiropractor 😂
🙇♂️🙏😂
Oh look it's a Chasmbass, I can make some Aurora
Holy crap, what a trip!
...searches yt for how to catch monkfish
I knew what it was right away because of RuneScape lol
I tried monkfish a few years back. After all the work cleaning the ugly beast and frying In garlic and butter , expecting a poor mans lobster experience ! I ended up with… junk fish !! Couldn’t find any lobster resemblance except maybe texture.
Delicious meat is his favorite 2 words I see. Bro said it 50 times
But whose counting 😂
3:44 Facehugger moment … or should I say … fishhugger …?
Huh? 😂
@@reedthefishmonger 😁 Alien reference
does it have guts?
You,re actually the first human AI , gj
😮
Reminds me of tasty walleye cheek meat.
OYSTER TOAD FISH TASTE JUST LIKE THEM.
I don't know why, but I almost thought you were gonna wear that head. Guess I have been binge watching too many sitcoms.
You could also eat the membrane this is so waste full.
In our country we don't waste anything, in Asian country we don't waste thing
Don’t know why this thought hit me, but aliens probably don’t fuck with us be cause we butcher our animal friends and eat them when we don’t have to
What is your most challenging fish to fillet,sir?
Big Margaret and Drum have rib bones that are hard to cut through and go around so maybe those. The more challenging fish just require a slightly different approach.
Actually, it doesn't taste anything like lobster....BUT....if it's overcooked the texture is exactly like overcooked lobster....and that's where the comparison ends. Lotsa misinformation for years about this.
I’ve eaten many of both and humbly disagree. I can relate through Golden Tilefish though. Many say it’s like lobster and I totally disagree with that stance. The bigger ones will get meatier with larger rolling flakes and I imagine that’s where the comparison comes from.
He's got a "tip up" at the tip of his nose!!!!maybe this is an argument for reincarnation???😮😅😊
Nice!!!
I opened YT for something else and the thumbnail made me do a 180 back to watch the video lol
I hope you kept the liver! Ankimo is spectacular.
It was removed before shipping. I get the liver in for myself though 🤙
Never seen anyone make filleting a fish exciting but you are trying! Great video
In France this fish is like one of the best you can get
Thank you for sharing! How do they cook them in France?
He makes it look easy - but I found this to be a moderately difficult fish to fillet w/minimal waste. He really seems to be a highly skilled fish butcher
Monger. Fish monger.
@@Gary-e4h A fish monger is a fish SELLER, someone that procures and supplies seafood. In that particular case, the Fish Monger was acting as a fish butcher
Honestly the best part of a monkfish you didnt even get with the fish! Monkfish liver is unbelievable.
Ankimo > foie gras!
I watched the video waiting for the liver! 😢
Monkfish is delicious, talk about ugly.... Makes a sea robin look beautiful !
They used to serve monkfish for lunch at my elementary school back in the 70s. Bay Crest Elementary, Tampa, FL.
Seriously!? That’s crazy!!!
I feel like it was prolly Tilapia and the lunch ladies were like "these li'l ankle biters won't know the difference." 🤣
@@d.man.2174 Yeah, swapped out tilapia and took the monkfish home
monkfish is unmistakable… truly lobster-esque. loved it back then and still love it.
That's wild! How long have people been eating this toad-fish?
Monkfish get HUGE. Largest one I've seen myself was close to 130lbs, cheeks like serving platters!
I still know old timers who refuse to even have them on their boats, they cut the line with the fish still in the water. It was known as an ''Ufisk'' (trash fish).
Holy smokes I would pay to get to clean that fish!! Where was that!?
@@reedthefishmonger Northern Norway! The norwegian record is 250 pounds. 70 inches long, 39inches wide. Built like a boulder LOL
@@laksen1997 wow that monkfish tailmeat would be legendary for michelin restaurant
Remember that also on Gloucester, Beverly or Salem day boats long ago. Old guys would offer to cut the line, put on new hook, transfer the weights if you gave them the fish. And the tip.
Bro straight up went 2D
For real 😂
thanks for the video, but 99.9% of us can promise you with absolute certainty that we will never clean/filet one of these fish. they sure are good eating though!
I knew straight away it was a Monk Fish, you can usually tell by the bald part on top of their heads with the ring of hair going around it 😂. Its actually a really nice fish to eat, expensive but nice.
Reed, you just skinned and filleted Jabba the Hutt 🤣. What an amazing fish, one of those cheeks battered and fried with some chips and a salad would make a great meal.
Great video, thank you.
I bright the cheeks one for myself! Browned butter + S&P, so good!
This is a DELICIOUS fish!! Great choice.
Thank you for watching! 🤙
this is why God said the only fish you’re supposed to eat has fins and scales. I don’t know what this thing is.
I love how enthusiastic this dude is... really puts a smile on my face.
beautiful monkfish! so popular in Korea! when i gut the monkfish there are always heaps of fish in the stomach :D
That’s awesome!! What kind of fish!?
@@reedthefishmonger mostly anchovies and baby mackerel baby jawfish even prawns! monkfish is like catfish in the sea! eating everything around them 😋
I’ve seen Monkfish at the local Asian market,going to have to give it a try
Reed I hope you kept the liver it's outstanding eats probably as good as the fillets
The fish don’t get shipped with the liver but I love monkfish liver! I’ll definitely do a video on that in the future!
@@reedthefishmonger I'm guessing the commercial fishermen sell them separately for high dollar at Asian markets that distribute to sushi and fancy restaurants?
The way japanese shokunin break down ankou is while it's hanging.
😮😮😮
monkfish without liver isn't monkfish, just a regular fish
I wish they came with the liver 😢
@@reedthefishmongerI’m confused, they don’t come with a liver?
아귀=Monk Fish의 껍질은 조림, 스튜를 하여 먹어도 맛있습니다.
대한민국의 경우, 콩나물/고추가루/Monk Fish의 껍질, 생선토막, 내장을 조림하여 먹습니다.
Monk Fish 조림에서 Monk Fish의 껍질은 푸딩처럼 쫄깃하고 내장은 푸아그라처럼 기름지고 부드럽습니다.
Woah that’s Wild!! I’d love to try it!!
I have many great memories eating "ah-gu jjim" in Sin-Sa Dong Seoul,......with lots of so-ju to wash it down of course ! And no, I'm not Korean, I just know good food.
Monk tails are amazing. $3\lb here near dc,. great for frying, pan seared with sauce. get a shar filet knife and it's easy
Monkfish chiropractic technique for cervical adjustment.
😂😂😂
Where are they predominantly caught? I had to Google this, since no matter what name I put in "Fish Rules," (because there's a lot of them) nothing came up. When I googled it, it had pretty much said that it was commercially fished for In the US, from Maine to North Carolina. Some of the frequently asked questions underneath, had asked if there were any monkfish in Florida, and when I checked the carrot down, it had mentioned that they were found also in Florida, so I don't really know. Can you shed some light on that? Thanks bro for taking time to do these videos. There are so many fish catching videos out there, but to know how to do what you do helps tremendously, especially since I personally have no idea how to fillet properly, I mess it up almost every time. But with your videos, I'm learning! God bless!
That cheek looks like a nice steak 👍🍀😉
It was so good!! Plump and sweet
Bloody Brilliant Mate!!! Keep it comin'. Love watchin' what you do. Just a little jealous I must say, your office looks much better than mine.
Thank you so much! I definitely am blessed to have the office I do 🙏
My dad used to make us Mong fish for dinner when I was a kid. Serve with melted butter and it tasted exactly like lobster to me and 3x the portion size. It’s awesome!
That’s awesome! Sounds like you ate well growing up!
I used to see quite a bit of parasites in monkfish when I worked behind a seafood counter, so a word of caution before eating it raw. They are bottom dwellers, after all.
Monkfish is about my favorite actual fish (vice crustaceans). Almost impossible to find in US, COSTCO in the UK sells bone-in Monkfish tails, which I fall upon like manna from heaven. I've never been presented with a whole Monkfish but I'd love to try the cheeks. IMO, Monkfish does really well in a "loaded" Paella.