If you take newspaper and dry that slime off, then place them on newspaper that's on top of a stabilized cutting board, it goes a lot easier. I'm from Florida and catching and fileting cobra, triplets and grouper is a Tuesday to us. It does work.
Amazing work on showing us how to clean a Cobia correctly and naming the cuts. One of my favorite fish to target because of its taste. Thanks buddy. I usually smoke the tail section, belly and wings with the skin on of course. Best smoked fish in the Atlantic IMHO.😉😉
Cobia is one of my favorite fish ever. I love to grill it with a little EVOO and a sprinkle (or three) of Tony's original Cajun seasoning. Now I know how to fillet it and get all the extra meat that we've been missing. Thanks for the tips.
Reed, I have watched hundreds of your videos & shorts. You show such a passion for your job. And you are very knowledgeable. Keep up the good work, young man.
Thank you so much for the encouragement and watching brother! I love that my passion comes through the screen 🙏 Out of everything I post, what would you like to see more of?
I've been eating cobia since the 1970's... in fact, in Destin Florida, my brother and some buddies start the "Crab Cruncher Classic" Cobia tournament. Other than trigger fish, it is my favorite. I do have a question about "fresh water" on the fish meat. I don't recall you discussing why you shouldn't clean off your fish with fresh water. Why? I was taught to clean your cutting board and fish as you cut... We never had the sterol cutting area like your fish market. Why not clean off the fish with fresh water? Totally enjoy your videos... the absolute best
I learn so much from watching your videos. As a kayak fisherman on the Pacific coast, I usually process my fish on the shoreline using a piece of driftwood or cutting board. Knowing ahead time where and how to make my cuts is very helpful. Thanks
Pretty good video. Thank you! I do it simple. I dont open the bally to degut. I cut out the "ventresca" and goes (Whole) to grill or oven. (Ventresca is the whole belly, both sides togheter, is a Spaniard way) I select a big chunk of the rest to fillet let say a half and the other goes in slices to multy purpose. Regards. Fred.
Hey brotha! Love that you cook it that way. In professional settings Fish as expensive as this are just about always gutted before being cleaned to prevent contamination 🤙
@@reedthefishmonger I agree with you. But however there is a very interesting way to degut this fish only cutting around the anal vent and removing altogether extracting the head and pulling out. If you want i look for that video and bring you the link. (or if you know it you can teach it in another video) Big regards and i still following you with attention . Fred.
woopsie… i’ve always washed my fillets of speckled trout in the faucet after i fillet them. Never knew you don’t want fresh water to touch it. Duely noted!
I would LOVE to know more about the comment that no fresh water should touch the fish meet. Here where I live, they cleand them and rinse them all the time on fresh water!!!
We see lots here in South Louisiana from purveyors / commercial and also from hobby fishermen. Yes, ideal for the grill. Offering Cobia / Lemonfish in a restaurant is a guaranteed sell. I've not been fortunate enough to see anything but loins (for the restaurant) but after watching you, if I can bring in on the whole, I can fabricate smartly for a greatest yield.
I live in South Louisiana also, mostly inshore fishing, but definitely a fish on my bucket list. Would love to try some. I have a hotshot business, let me know, and I'll geaux get it😅!
Fantastic videos on this channel. Your way of saving cobia ribs/belly/collar is more refined than what I've tried, thank you for that. Most people just throw it out... And I'm very happy to meet a Floridian who doesn't use city hose water to rinse all that flesh. I've watched people soak a bucket of filets in water from the city dock. Cheers man.
My first Reed video. Love this. Great information on the fish. How and why he's doing things. I'll definitely be watching more. Wish I knew this before I cut up my first ever caught cobia a few weeks ago
I've learned so much from your videos. Your presentation is top shelf. I love that you never let any meat go to waste. Cobia and trigger fish are my favorite Gulf eating fish. Always enjoyable to watch you handle fish. Great job, and thanks for your videos.
my most favorite fish to eat, love it steaked out with bone and broil it totally awesome to eat, you are a true professional at fileting fish love just to watch you do a truly awesome job.
I love watching these and learning to clean fish. Id love to see 2 section shows, where your first part is processing and the second is cooking some simple but great dish. Show us how to actually prepare the dish for a fantastic meal. Kinda like the Bearded Butchers does on their show for beef and pork. Im already strong on land animals and cooking but need to learn a lot more about fish. Thanks for running such a great channel.
These vids are the best to watch right before I sleep. A great way to learn how to fillet and all the fish look so good! Definitely one of the channels i watch the most!
I like your suggestion about throwing the frame onto the barbecue. I love the juices in between each of those bones on the spine when it comes to nice fish I would love to taste the Kobe juice.
Awesome video as usual brother, Cobia sushi is actually one of my favorite. Eat it over a slice of Avacado with some pink salt and Frank’s red hot sauce.
LOVE YOUR CONTENT! And I Love Cobia! Back in the late “90’s” my Uncle (Gary) came into town and crashed at my place… I came home from work and walked in to the house to the smell of “FRIED” fish… I asked Uncle “GARY”… “What’s Cooking?”… he said (Proudly), “I FRIED up that CATFISH that you had in the freezer for dinner, I thought it would be nice whip up some Fish so you dint have to cook”… I didn’t have any Catfish on hand at that time. Oh man I was PI$$ED!!! I asked him if he READ the LABEL on the package… he said “Yes”… but he thought I had “Mislabeled” the package… because it was CLEARLY Catfish… he was a “Landlubber” and had never gone Offshore, and had no idea what a COBIA was… So we had a nice CATFISH dinner… about TEN POUNDS of Prime Cobia Filets… it was good… BUT OH THE HUMANITY… He lost his Freezer Privileges after that Fiasco. And he was fairly indignant over the whole affair… I later (About a Year Later), GRILLED some COBIA Filets for us… after dinner he said “Now I understand why you were so Angry about the CATFISH Fiasco… and he apologized… It wouldn’t have been that big of a Deal… but it was rare for me to catch Cobia at the time… And I’ve Always been Very Particular about my Wild Game. One of the topics that you covered SPECIFICALLY in this video… that I have always held true too. IT IS SO IMPORTANT! “To Properly Handle Your Game From Harvest To Table!!!”. IT MAKES ALL THE DIFFERENCE IN THE WORLD!!!”… I have run across NUMEROUS people that said “I Don’t Like That!”. And then they tried it (Fish, Venison, Foul, What Ever) properly Harvested, Handled, Butchered and Cooked… And they Loved it. Saying “I didn’t realize it could be GOOD.”… Good Fish Shouldn’t Taste FISHY! Among other things. I truly Love your Content! And you’ve taught this old Sea Dog a better way to do a thing or to… and validated many other practices that I’ve held for years in respect to Fish Cutting. Merry Christmas! From Southeast Texas! 😎👍
Several years ago, I went on a party boat out of Lantana. Minutes before we were going to return to the dock after a day of catching small fish, I caught a huge cobia. They said it was over 40 pounds. They did not have a scale on board big enough. Reed's cobia was about half as wide as my fish. Being I was only visiting Florida for the weekend, there was no way I could keep it. A bidding war ensued on the boat. I sold it for $150 and someone on the dock bought the carcass from that guy.
Love how you utilize every part of the fish! Definitely a fan of the upper loins but I’ve never cut them in medallions like that! Hope to get one this season and I’ll give it a try! Thanks for the insight! I also see some barbecued Cobia ribs in my future!
I have a chance, but I really love the way you clean fish. You are just great. I’m glad I found yourself. I wonder if I can order fish the way you work
I really appreiciate the step by step instructions. I've learned a great deal and my fillets are a lot cleaner with less waste and the carcasses have a lot less meat left on the bones. Can you do a short video how to sharpen your knives? I have several Dexters and regardless what I do, I cannot get and keep a sharp-sharp edge.
You're really taking it to the next level with the descriptive approach, step-by-step. Another quality video my brotha !! Making me so hungry, we've been seeing a good bit of Cobia here at my local fishmonger which is always awesome. I'm not able to fish offshore like I used to with my hips needing surgery. Hands down one of my top five favorite fish, catching and eating !
@@reedthefishmonger yo yo Reed. Our local guy is Indialantic Seafood Co. We don't have the fish selections and offerings that you have in South Florida, funny how a couple hours on i-95 is such a totally different environment to harvest from.... Pat supports local fishermen 100%, and the only thing that is offered that was ever Frozen is shrimp. Everything is fresh even though things like salmon and cod etc are definitely not caught around here. You can also get sandwiches salads and wraps from the fresh fish selections, NES stuff like seafood boils that he steams in house. So cool your dad spears, definitely gives you guys a lot more options with local catch. My boss's boat is in Stuart if I can get down there soon I'm definitely going to come by and say hey personally, I've been wanting to get down there and check you out. 🤙🏼
Dude... I want to try every part. I live a couple of miles from lake of the woods, Walleye being my favorite local fish. Never tried cobia, but it looks amazing... and kinda interesting to process.
Hey Reed, heard you mention a few times say fresh water shouldn't touch saltwater fish meat. Is there a video where you explain that a bit more? Thanks man!
Good Brother, I would love to meet you, and perhaps take a class with you. Think about developing an app or in person courses if your schedule allows. I appreciate your giftedness as does the community. God Bless you and your fam!
Reed can you please help me understand the fresh water on salt water fish issue. If freshwater is such an issue in contaminating the meat, then why do people (me inlcuded) pack our fish ice when out on the water and not have any issues?
I would advise against using cobia, or any other bottom feeding fish as cbait in a crab trap. You can tell by the shape of the head.if its flat and wide it feeds on the bottom and that means a lot of crab. Crab will avoid their predators. This goes for cod and halibut as well. I was given some cod carcasses this summer and a couple halibut heads. I basically watched everyone on the dock killing it while I caught nothing all day. Then an old salt told me why. I rebaited with rockfish and went on to limit out fo the next 3 days. Even gave away some extras.
Hi Reed! So I'm watching this video and you taught me something new, but I need to understand why. Why is it that you don't use freshwater on the meat of saltwater fish?
@@reedthefishmonger I'm going to speak it into existence. When y'all get that part of the business off the ground I'll be one of the first customers to put in an order.
Best Fishmonger on UA-cam, undisputed! Nothing edible goes to waste.
Best compliment!! Thank you so much! 🙏
Love how much respect you show the fish and the folks that caught it - you're epic dude, keep at it!!!
Reed, you make me realize how passion not only makes what you do so beautiful, mainly it's what you do for all of us! Thank-you!
Thank you so much! 🙏 Happy Thanksgiving!
You are amazing to learn from. Also, who wouldn't enjoy your incrediblly likable personality? I've subscribed.
Thank you so much!! Welcome aboard 🙏
what a way to break down that cobia reed u are the man that was flawless well done sir
Wow, thank you so much!!
If you take newspaper and dry that slime off, then place them on newspaper that's on top of a stabilized cutting board, it goes a lot easier. I'm from Florida and catching and fileting cobra, triplets and grouper is a Tuesday to us. It does work.
Amazing work on showing us how to clean a Cobia correctly and naming the cuts. One of my favorite fish to target because of its taste. Thanks buddy. I usually smoke the tail section, belly and wings with the skin on of course. Best smoked fish in the Atlantic IMHO.😉😉
Heck yeah! What do you put in your brine and what kind of wood do you like best!?
Cobia is one of my favorite fish ever. I love to grill it with a little EVOO and a sprinkle (or three) of Tony's original Cajun seasoning. Now I know how to fillet it and get all the extra meat that we've been missing. Thanks for the tips.
Reed, I have watched hundreds of your videos & shorts. You show such a passion for your job. And you are very knowledgeable. Keep up the good work, young man.
Thank you so much for the encouragement and watching brother! I love that my passion comes through the screen 🙏 Out of everything I post, what would you like to see more of?
@@reedthefishmonger keep doing what you’re doing. Love it all!
I've been eating cobia since the 1970's... in fact, in Destin Florida, my brother and some buddies start the "Crab Cruncher Classic" Cobia tournament. Other than trigger fish, it is my favorite. I do have a question about "fresh water" on the fish meat. I don't recall you discussing why you shouldn't clean off your fish with fresh water. Why? I was taught to clean your cutting board and fish as you cut... We never had the sterol cutting area like your fish market. Why not clean off the fish with fresh water? Totally enjoy your videos... the absolute best
I learn so much from watching your videos.
As a kayak fisherman on the Pacific coast, I usually process my fish on the shoreline using a piece of driftwood or cutting board. Knowing ahead time where and how to make my cuts is very helpful.
Thanks
Pretty good video. Thank you!
I do it simple. I dont open the bally to degut.
I cut out the "ventresca" and goes (Whole) to grill or oven. (Ventresca is the whole belly, both sides togheter, is a Spaniard way)
I select a big chunk of the rest to fillet let say a half and the other goes in slices to multy purpose.
Regards.
Fred.
Hey brotha! Love that you cook it that way. In professional settings Fish as expensive as this are just about always gutted before being cleaned to prevent contamination 🤙
@@reedthefishmonger I agree with you.
But however there is a very interesting way to degut this fish only cutting around the anal vent and removing altogether extracting the head and pulling out.
If you want i look for that video and bring you the link.
(or if you know it you can teach it in another video)
Big regards and i still following you with attention .
Fred.
Great idea for another video! Thank you 🙏
Great job. I find cobia to be one of the hardest fish to fillet. I usually do a good job it just takes a while. You made it look effortless.
woopsie… i’ve always washed my fillets of speckled trout in the faucet after i fillet them. Never knew you don’t want fresh water to touch it. Duely noted!
I would LOVE to know more about the comment that no fresh water should touch the fish meet. Here where I live, they cleand them and rinse them all the time on fresh water!!!
We see lots here in South Louisiana from purveyors / commercial and also from hobby fishermen. Yes, ideal for the grill. Offering Cobia / Lemonfish in a restaurant is a guaranteed sell.
I've not been fortunate enough to see anything but loins (for the restaurant) but after watching you, if I can bring in on the whole, I can fabricate smartly for a greatest yield.
That would be awesome if you could get whole ones in! Where do you work brotha!?
@@reedthefishmonger Baton Rouge lately. I'll have to email you more details 😉
@@crimsonfancyThat’s awesome! I was just there in July
I'll email soon and maybe I can visit down there or you let me know when you plan to get back to South Louisiana again. 🫡
I live in South Louisiana also, mostly inshore fishing, but definitely a fish on my bucket list. Would love to try some. I have a hotshot business, let me know, and I'll geaux get it😅!
Fantastic videos on this channel. Your way of saving cobia ribs/belly/collar is more refined than what I've tried, thank you for that. Most people just throw it out... And I'm very happy to meet a Floridian who doesn't use city hose water to rinse all that flesh. I've watched people soak a bucket of filets in water from the city dock. Cheers man.
My first Reed video. Love this. Great information on the fish. How and why he's doing things. I'll definitely be watching more. Wish I knew this before I cut up my first ever caught cobia a few weeks ago
dude i dont know why im watching a fishmonger on youtube.. but you make it look very interesting and appetizing
It is called therapy.
I've learned so much from your videos. Your presentation is top shelf. I love that you never let any meat go to waste. Cobia and trigger fish are my favorite Gulf eating fish. Always enjoyable to watch you handle fish. Great job, and thanks for your videos.
my most favorite fish to eat, love it steaked out with bone and broil it totally awesome to eat, you are a true professional at fileting fish love just to watch you do a truly awesome job.
Thank you brotha!! You cut them all the way through with skin on the outside and center spine in!?
@@reedthefishmonger yes that is the way we do it normally.
@@dwboat8That’s awesome! What do you season it with?!
Any part of a Cobia is delicious. It's like the fillet mignon of the sea.
You are the bearded butcher of the sea! Nice work!
That’s a huge compliment, thank you!! 🙏
I love watching these and learning to clean fish. Id love to see 2 section shows, where your first part is processing and the second is cooking some simple but great dish. Show us how to actually prepare the dish for a fantastic meal. Kinda like the Bearded Butchers does on their show for beef and pork. Im already strong on land animals and cooking but need to learn a lot more about fish.
Thanks for running such a great channel.
These vids are the best to watch right before I sleep. A great way to learn how to fillet and all the fish look so good! Definitely one of the channels i watch the most!
I like your suggestion about throwing the frame onto the barbecue. I love the juices in between each of those bones on the spine when it comes to nice fish I would love to taste the Kobe juice.
Thanks for watching brotha! Big skeletons on the grill are so good!!
Awesome video as usual brother, Cobia sushi is actually one of my favorite. Eat it over a slice of Avacado with some pink salt and Frank’s red hot sauce.
I’ve personally never tried it raw! I know The cobia served in restaurants for raw consumption is farm raised in South America 😱
wow beautiful cobia! i chargrilled cobia medalion then served it with burreblanc sauce! simply amazing! thanks for cobia!
LOVE YOUR CONTENT! And I Love Cobia!
Back in the late “90’s” my Uncle (Gary) came into town and crashed at my place… I came home from work and walked in to the house to the smell of “FRIED” fish… I asked Uncle “GARY”… “What’s Cooking?”… he said (Proudly), “I FRIED up that CATFISH that you had in the freezer for dinner, I thought it would be nice whip up some Fish so you dint have to cook”… I didn’t have any Catfish on hand at that time.
Oh man I was PI$$ED!!! I asked him if he READ the LABEL on the package… he said “Yes”… but he thought I had “Mislabeled” the package… because it was CLEARLY Catfish… he was a “Landlubber” and had never gone Offshore, and had no idea what a COBIA was…
So we had a nice CATFISH dinner… about TEN POUNDS of Prime Cobia Filets… it was good… BUT OH THE HUMANITY… He lost his Freezer Privileges after that Fiasco.
And he was fairly indignant over the whole affair…
I later (About a Year Later), GRILLED some COBIA Filets for us… after dinner he said “Now I understand why you were so Angry about the CATFISH Fiasco… and he apologized…
It wouldn’t have been that big of a Deal… but it was rare for me to catch Cobia at the time… And I’ve Always been Very Particular about my Wild Game.
One of the topics that you covered SPECIFICALLY in this video… that I have always held true too. IT IS SO IMPORTANT! “To Properly Handle Your Game From Harvest To Table!!!”. IT MAKES ALL THE DIFFERENCE IN THE WORLD!!!”…
I have run across NUMEROUS people that said “I Don’t Like That!”. And then they tried it (Fish, Venison, Foul, What Ever) properly Harvested, Handled, Butchered and Cooked… And they Loved it. Saying “I didn’t realize it could be GOOD.”… Good Fish Shouldn’t Taste FISHY! Among other things.
I truly Love your Content! And you’ve taught this old Sea Dog a better way to do a thing or to… and validated many other practices that I’ve held for years in respect to Fish Cutting.
Merry Christmas! From Southeast Texas! 😎👍
One of my favorites for sashimi, or ceviche!!! Ate plenty of them for lunch while on the boat!
Best Monger. Fillet tutorials on UA-cam. Peace!
Amazing work, a true professional at your trade. I have learned so much from you so far.
Thank you so much! Happy to hear our videos are helpful 🙏
Man I've been waiting for this video! Beautiful work!
Heck yeah!! What else would you like to see?
Several years ago, I went on a party boat out of Lantana. Minutes before we were going to return to the dock after a day of catching small fish, I caught a huge cobia. They said it was over 40 pounds. They did not have a scale on board big enough. Reed's cobia was about half as wide as my fish. Being I was only visiting Florida for the weekend, there was no way I could keep it. A bidding war ensued on the boat. I sold it for $150 and someone on the dock bought the carcass from that guy.
Dude! Your videos rock! I’ve learned so much from watching all your filleting skills!
Love how you utilize every part of the fish! Definitely a fan of the upper loins but I’ve never cut them in medallions like that! Hope to get one this season and I’ll give it a try! Thanks for the insight! I also see some barbecued Cobia ribs in my future!
Its an honor and a pleasure my dude, phenomenal
Thank you for watching!
Nice, I'll give cobia a go. I find if I iki the fish, pull out it's gills and put in sea water and ice bribe it is awesome.
I have a chance, but I really love the way you clean fish. You are just great. I’m glad I found yourself. I wonder if I can order fish the way you work
I ❤ the biology and ecosystem stuff and the anatomical stuff and the camera work and all the stuffs🙌🏻🙌🏻💯
Thank you so much!! Cam the camera man is crushing it!! 🙌🙌
Every video I learn something new!! Killer vid brotha keep it up 🤙
Heck yeah! Thank you for watching brotha!!
Excellent video as always! Thank you. I choose any and all of the cuts.
I've just stumbled upon your channel. I'm glad I did. Awesome content. I thoroughly enjoyed watching your video.
Welcome aboard! Glad you dig the content 🙌🙏
I really appreiciate the step by step instructions. I've learned a great deal and my fillets are a lot cleaner with less waste and the carcasses have a lot less meat left on the bones. Can you do a short video how to sharpen your knives? I have several Dexters and regardless what I do, I cannot get and keep a sharp-sharp edge.
I use kosher salt, light brown sugar and minced garlic and refrigerate brine overnight before using.
We called it ling down in the Gulf. Awesome grilling!
You're really taking it to the next level with the descriptive approach, step-by-step. Another quality video my brotha !! Making me so hungry, we've been seeing a good bit of Cobia here at my local fishmonger which is always awesome. I'm not able to fish offshore like I used to with my hips needing surgery. Hands down one of my top five favorite fish, catching and eating !
Thank you Matt!! I always appreciate your comments brotha! What’s your local market?!
@@reedthefishmonger yo yo Reed. Our local guy is Indialantic Seafood Co. We don't have the fish selections and offerings that you have in South Florida, funny how a couple hours on i-95 is such a totally different environment to harvest from.... Pat supports local fishermen 100%, and the only thing that is offered that was ever Frozen is shrimp. Everything is fresh even though things like salmon and cod etc are definitely not caught around here. You can also get sandwiches salads and wraps from the fresh fish selections, NES stuff like seafood boils that he steams in house. So cool your dad spears, definitely gives you guys a lot more options with local catch. My boss's boat is in Stuart if I can get down there soon I'm definitely going to come by and say hey personally, I've been wanting to get down there and check you out. 🤙🏼
Shipping!!!! Yes!
Yes!!! 🙌🙌
Dude... I want to try every part. I live a couple of miles from lake of the woods, Walleye being my favorite local fish. Never tried cobia, but it looks amazing... and kinda interesting to process.
Nice job! Love watching these videos. Very relaxing.
Thank you brotha! 🙏
Learned a lot. Then subscribed. Great info. Now all I need is a nice Ling!
Welcome aboard! 🙌🤙
Smoked Kobe is my favorite
Phenomenal job! Those big heads always mess me up.. so il outline both sides first.
Keep it up bro🤙
I call them the pork chop of the Sea! I can grill them and you would think that it was a Pork Chop, like you said one of the best grilling fish!
They definitely have a phenomenal taste/texture/fat content for grilling!
Definitely want a collar. Best!!
Definitely let us know when y'all are able to ship, please!!
Absolutely!! I’m pumped to give y’all access to the fish I have access to!
You are the best in your trade buddy.
CLASSIC QUOTE!!!
“If ya took the head off and fed it to the cats they’d starve to death”.
😂
I’m borrowing this one next time I’m filleting!!!!
Learning so much from this guy
Thanks You my men you make look so easy
Hey Reed, heard you mention a few times say fresh water shouldn't touch saltwater fish meat. Is there a video where you explain that a bit more? Thanks man!
I’ve caught local fish, learned to cook, nobody has ever explained to me why the gills have to be removed before you cook the head.
Master Class!!!
Thank you for watching!
I love how you didn't waste any of it
Thank you brotha!
Good Brother, I would love to meet you, and perhaps take a class with you. Think about developing an app or in person courses if your schedule allows. I appreciate your giftedness as does the community. God Bless you and your fam!
Reed can you please help me understand the fresh water on salt water fish issue. If freshwater is such an issue in contaminating the meat, then why do people (me inlcuded) pack our fish ice when out on the water and not have any issues?
Wow what a great video!
I love cobia!
Awsome for ceviche !
Ot looks absolutely delicious
They are phenomenal!
Cobia is so good, I would love to try the wings
You’ve got to try them! So flavorful!
I would advise against using cobia, or any other bottom feeding fish as cbait in a crab trap. You can tell by the shape of the head.if its flat and wide it feeds on the bottom and that means a lot of crab. Crab will avoid their predators. This goes for cod and halibut as well. I was given some cod carcasses this summer and a couple halibut heads. I basically watched everyone on the dock killing it while I caught nothing all day. Then an old salt told me why. I rebaited with rockfish and went on to limit out fo the next 3 days. Even gave away some extras.
Hi Reed! So I'm watching this video and you taught me something new, but I need to understand why. Why is it that you don't use freshwater on the meat of saltwater fish?
Great Video!
With such a fresh fish you can also eat raw, right? Cobia is great for crudos and sashimis
Very informative.
Amazing, thanks.
I watch this like I’m ever catching a Cobia.
Love your channel bro
Dude I wanna try those wings!!!
Course Irma took out the only smokehouse I knew that smoked Cobia on fort Myers Beach
Hickory or oak but it doesn't matter, depends on your preference.
Im a bit confused on the upper/lower loins. Is upper closer to the head and lower the tail half?
Upper or high loin goes from head to tail. Low loin does too. The Low loin is on the belly side. The pin bone line is in the middle of the two 🤙
perfect!
🙏
Does the market you're working ship fresh fish too?
We’re working on it!! I’m a partner at Captain Clay And Sons Seafood Market 🙏
@@reedthefishmonger I'm going to speak it into existence. When y'all get that part of the business off the ground I'll be one of the first customers to put in an order.
Do you skin your trigger fish fillets?
Ive never had cobia. What would I love to try ? Any part of it for the exception of the head.
Every part of the fish is phenomenal! Mild shellfish flavor from their fat due to diet 🤙🤙🤙
Can you please do a video of a nannygai?
Please forgive my ignorance.
Why is fresh water on the fillet a bad thing?
Sorry..
Heard a lot about Cobia never had it wonder where to buy it from ?
Florida Seafood Markets! They migrate so they’re not a year round fish
youre amazing man
I kept hearing "stinky meat". My bad. It's steaky meat.
Funny!!!!😄
Love you channel
I wish you guys could ship!
We’re currently working on that! Hoping this Winter!
Nice Vid!
Thank you! 🙌🙏
Do you ship Cobia to Iowa
Enjoy your videos, nice work! What shears do you use?
Thank you brotha! I use Fiskars 🤙
Why can’t wash the with fresh water
This fish looks tasty man😂🔥
You’ve never had cobia before!? I’ll have to put you on brotha 🤙
why no fresh water ??