Mastering the Art of Clean and Cut Snapper: How to Fillet a Fish, Tell Freshness, Vermilion Snapper #CleanCutSnapper #FilletAFish #FreshFishTips #VermilionSnapperCooking
thank you so much for doing this and doing it so clear....i never knew how to do this...so i always avoided buying fish to eat...now i will be eating more fish...thank you!
interesting whenever i have filleted fish or my mates have done it we have started from the tail and cut down and on both sides. Staying on the same side and cutting specifically to remove the spine seemed to have saved even more meat, ill have to try that, thanks for the video
a spoon or a butter knife works best trust me I am a commercial fisherman an I have scaled thousands of fish you did a good job but it took maybe a lil too long
This was great, thanks, I been tryin to find out about "skinny fat girl blog" for a while now, and I think this has helped. Ever heard of - Monamilla Zoylena Smasher - (search on google ) ? Ive heard some interesting things about it and my brother in law got excellent success with it.
I bought a good sized bag of frozen snapper what I thought were fillets...until I got it home. Never filleted a whole fish before. THANKS for the video....wish me luck!
I did it!!! they weren't as nice as yours...kinda looked like they went through the blender a little....but they were good!! I got 8 more in the bag so i'll be getting plenty of practice. How about some recipes?
My friend just smell the gills side of any fish and you will know if it is fresh! Remove the scales by putting the fish in water and then scrapping. I had never seen paper thin fillet from a nice thick fish!
+Andry Hernandez Hello. If you do not scale the fish before filleting it you will have scale all over the filet and cutting board when filleting the fish. Cheers!
Worldwide Culinary Apprentice that doesn’t make sense. You got scales all over the board by scaling it. The scales are attached to the skin if you don’t do that. The scales on a real red snapper are large enough that you can either pick the one or two that end up on the filet off or just give it a quick rinse under water. Much much much less work than scaling
I am responding to the OP's post and his defense that "If you do not scale the fish before filleting it you will have scale all over the filet and cutting board". I love skin on the fish and, if I were going for that, I would scale it too.
Because they are essentially lungs. Not something you would want to eat prepared as the fish is whole. They can have good flavor but they need to be prepared and served separately or on their own. They have a very irony flavor and need to be served rare if they are at all. It's a very boutique thing to do.
you can actually save time by not scailing the fish, once you have a completed filet you can take a thin sharp knife run it under the flesh to skin it, it is quicker and less messy than taking the scales off
omniXenderman Hi. I agree with your technique unless you want to cook your fish with the skin. A crispy skin is delicious on most fish. Keeping the skin also prevent the fish from breaking down ( falling apart) when poaching it. Happy Cooking! More videos on fish butchering in my butchering playlist. ru-vid.com/group/PLAWpIBpOvRSLnFrbB99ABDYhCmwrk_6qP
Step 1 mispronounce fish step 2 try to sound smart talking about something you know absolutely nothing about step 3 show how unfresh your fish actually is step 4 spend a century filleting your 15 inch vermilion snapper step 5 feel accomplished
I fish a lot, This is Not a red snapper it a Vermilion, Common in South FL 70 - 150 feet of water in the spring / summer time. Its a very cheap fish, Red snapper is way better tasting and more expensive.
