My Favorite Trash Fish

This is my favorite Trash Fish!

In this video you will learn how to harvest the best parts of an Amberjack. Fillet, belly, cheeks, and collars.

- Reed the Fishmonger

My fillet knife - Dexter Knives
Use code: REED20 for 20% off

#fishmonger #reedthefishmonger #amberjack

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[reedthefishmonger]

What do you want to see cut next!? PS cooking each part video coming soon! 🙌

[kevinbryan]

I find it interesting how the attitudes have changed on Amberjack. I used to clean over 3000 lbs a week for the Sand Flea restaurant on Okaloosa Island back in the 70's and early 80's. Our number one dish was grilled amberjack - super popular all over the restaurant scene in the Destin/FWB area during that time. It's my favorite for slapping on the grill with our seasoning (somewhat secret) from way back in the day. Try it grilled with jalapenos smothered in pepper jack cheese and sweet southern cole slaw, you won't regret it.

[pulesferslal]

Fish look delicious… We Polynesien love to dice the fish into cubes(raw), chop some green onions, tomatoes, chili pepper, cucumbers, fresh squeezed coconut milk and fresh lemon juice… eat with taro of breadfruit 🔥🔥🔥🇦🇸🇹🇴🇼🇸🇫🇯🇵🇫

[mxbass]

Definitely one of the hardest fighting fish in the sea. They don't stop, we call it combat fishing.

[adamdonofrio]

You sir, are an artist. Love to watch what you do.

[timgoodwintv]

Catching cooking and eating amberjack down in the outer banks will always be one of my greatest memories, this fish deserves more love it’s absolutely delicious.

[MAX-scfg]

Hi bro from a proud 4th generation Fishmonger in Italy.

[ewetyube]

I was a prep cook at a high-end fish restaurant on the TX gulf coast. We served AJ often and listed it as such on our menu. The belly was one of the most expensive dishes on the menu. We had a fish monger who brought local catch in every morning and filet it. I would arrive just before he left to get his notes on each item he had. I do not recall ever having AJ collar available but we did have others. I bet he was taking that home or selling it to someone else, lol. I used to love how excited he would get while going over the day's catch.

[joepollard]

I'm a Greek boy from the Florida panhandle. About the only fish I won't eat is a puffer fish. They're just too unsafe. Salt water catfish, pinfish, ribbonfish, sea robins, false albacore, it doesn't matter. They're all edible, and if you know how to cook, they all taste great.

[stephenharper]

Excellent presentation! Retired chef here. It's so wonderful to hear a clear practical presentation from a professional. But no mention of the stock possibilities for your Court-Bouillon, velouté, etc?'

[EmeraldCoastChefs]

I break down fresh fish every day here in the FL panhandle, and most of the guys who cut fish in the seafood markets here call it “wormjack.” While it’s true those spaghetti worms are large and obvious, most people would honestly be pretty surprised to see how many parasites I pull out of grouper (all species of grouper, including scamp) and red snapper as well. This was a really great video on showing the whole anatomy and cuts, including the cheeks.

[geoffblight]

A old lady used to come into the fish markets in Sydney and scrape all the bones with a desert spoon and leave with a bucket full of fish mince every morning

[Pepe-dqib]

The worms add flavor, i promise the worms in my brain arent making me say that.

[matthewb]

You talking about the belly of the fish reminds of the look on my youngest son's face the first time he had crispy salmon belly. "Dad, this is better than bacon." I immediately corrected him (as any good dad should do), "Son, we don't talk like that in this house. The words you were looking for were, 'as good as'." He understood the error of his ways.

[tomsanders]

Ive seen some big 'jacks caught. Often they'd win the "biggest fish" contest back when I was fishing head boats. A fine sport fish.

[becauseyoucan]

Those tape worms are why i must cook all my fish.

[garyshiozaki]

This dude knows his fish! Outstanding videos...informative and entertaining!

[jyc]

It's funny how different cultures view fish. In East Asia (Korea/Japan especially) this fish is sought after and considered a delicacy.

[scutumillu]

In Italy Amberjack is considered a very precious fish, i was surprised to see it was the "trash fish" of the video, doesn't surprise me you actually like it. Great vid!

[CookieKam]

Samurai Fishmonger, you the sensei of fish filleting mybro...keep them coming.