Mastering the Art of Cleaning and Cutting a Snapper: How to Fillet a Fish, Tell Freshness.

Mastering the Art of Clean and Cut Snapper: How to Fillet a Fish, Tell Freshness, Vermilion Snapper
#CleanCutSnapper #FilletAFish #FreshFishTips #VermilionSnapperCooking

[@DriftingMari]

thanks for the tutorial was very helpful and informative i love you 😄

[@RogersPowell]

You're welcome 😊

[@shelleyostashen3515]

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!

[@RogersPowell]

Shelley Ostashen Good luck!

[@shelleyostashen3515]

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?

[@elcocolo739]

Chef a good trick is to fill the sink until middle with water and take scales out under the water using a folk, it’s works very good !!!!

[@anispidy]

Helped me a lot... thanks chef !

[@RogersPowell]

Sushant kd You are welcome. Thank you for watching!

[@GoodandDelicious]

Great information, chef!

[@kingbenzington3082]

So many mean comments. I really enjoyed the video. Thank you, chef!

[@PastorPeewee20]

Scaling under water make it less messy

[@janicetreco127]

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

[@christianperese1199]

Thanks, real helpful :)

[@shevasiete7683]

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.

[@lesleycrisp997]

try using a spoon to scale soo much better

[@PastorPeewee20]

Fileting underwater no mess

[@andry954305]

why would you scale a fish when you can just skin it after you fillet it.

[@RogersPowell]

+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!

[@ryno7010]

Andry Hernandez the skin is nice and crispy if you grill it or cook it in a pan

[@kmartrwe2002345]

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

[@nickaa1987]

@@kmartrwe2002345 you can eat the skin, it's delicious if crispy. Don't be lazy

[@kmartrwe2002345]

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.

[@shit2fly]

if you don't have a scaler, a stout fork works really well.

[@Amithrius]

A bread knife works better

[@jeffchapman9867]

Are you from France?

[@johnayers8990]

B liner

[@fredymelendez4773]

Should get a scamer

[@jptriskelion1]

Salted water fish because someone just added salt to the ocean that happens to have a fish in it.

[@tylerpatterson7145]

j

[@ii-nf8fg]

guys DO NOT TRY THIS in the Kitchen 3:46 or you'll get F***ed !! by some creatures

[@gdlywom]

There's got to be an easier way to scale that fish! 😂

[@bradleymarch8402]

Their is lol

[@Pranjul1992]

gloves pehan le re dada

[@stevenlopez4754]

dude you look so nervous. even in the first 5 seconds I cringed.

[@ronniehazan3857]

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.

[@jonathanosburg3111]

That's a b-liner snapper. Not a red snapper

[@thatchersfishingtv3600]

Jonathan Osburg it's not a B liner it's a V liner

[@EccentricWorld]

Very informative video. Things I didn't even know all this time about cooking fish

[@mikemcferron]

outstanding video -- clear and accurate. Thank you for making it!

[@RogersPowell]

Thank you for watching!

[@james4727]

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

[@RogersPowell]

Thank you for watching!!!

[@thatchersfishingtv3600]

Dude that's not a red snapper that's a Vermillion snapper

[@nayyeriqbal7142]

VERY NICE WAY TO CUT THE FISH SIR THANKS SO MUSH GOD BLESS

[@karulykushter1846]

Фак

[@RogersPowell]

You are welcome. Thank you for watching!!!

[@alfredonavarrete1622]

Great video but ill eat that whole fish puck that you ain't getting full

[@alfmxcva01]

jajajajaja

[@duguyisheng]

Excellent video. Thanks for your efforts

[@RogersPowell]

Thank you for visiting!!!

[@mgsa5722]

Good work

[@chuckwood09]

Thank you

[@plum2312]

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!

[@JKahl32]

Yea it is a Vermilion

[@foodiesvillage]

thank u chef very good information...

[@rotnkiley]

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!

[@elizabethwilson702]

I found the best way to remove snapper scale is by pulling it off with my fingers...that way the scales dont fly around everywhere

[@johnwilson636]

That is not a red snapper!!! Lolol vermilion snapper aka b-liner

[@waleedmukhtar2925]

thank you!!!!!!

[@RogersPowell]

You are welcome, thank you for watching !

[@maxtriplek]

He is reading from the script did he know about fish?

[@faithm.173]

im eating fish sticks watching this ^_^

[@voron7701]

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

[@shlit5396]

why is he using safety scissors? ??! 😂

[@amazingtimes3458]

Where's your smile buddy ?

[@help_yourself_mate]

Bro,please blink sometimes :D

[@zigzagsolti5998]

Is that what we need

[@omniXenderman]

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

[@RogersPowell]

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. kzbin.info/aero/PLAWpIBpOvRSLnFrbB99ABDYhCmwrk_6qP

[@jumpninthedarkalley]

Most people are to stupid to skin a fish properly without wasting like 15%+ of potential meat. But I can't tell you what to do obviously

[@VI-pp4jo]

Bye man. Thank you.

[@slipmickens2537]

Nice B-Liner.

[@rancel6103]

that's a v-line

[@markgray8707]

good video

[@panman1224]

Thank you!

[@kenstevens7343]

Scale the fish in a large clear plastic bag for less mess.

[@blakesmith4874]

except scales are designed to keep water out.. so ur clogging your drain

[@ahmadilatif]

Really help me. Thanks Chef!

[@RogersPowell]

ahmadi abdul latif Hello. You are welcome, i am glad I could help. Thank you for visiting our channel!

[@sharpdell12]

Why remove the gills when cooking whole fish?

[@ells9585]

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.

[@kelsw.946]

This is a great video thank you! Are there only pin bones on one half of the fish?

[@RogersPowell]

***** Hello. Yes on that particular fish the pin bones are located on the first half of the fillet by the belly. Thank you for watching!

[@thatchersfishingtv3600]

Kels W. I would say only one third

[@jamesdawson2906]

For a second I thought he said red sniper haha

[@thatchersfishingtv3600]

Mr. Red Panda it's not even a red snapper it's Mingo

[@camerondavis7733]

that's not a red snapper that's a bermilion snapper

[@antonismalamas3860]

blazeing CaYmAn . .

[@thatchersfishingtv3600]

blazeing CaYmAn you mean a Vermilion

[@TAHSIYN]

Thank you!!🥰🥰

[@RogersPowell]

You are welcome. Thank you for watching. 👨🏽‍🍳

[@bruces2665]

Looks like a vermilion snapper. Still good to eat fresh..

[@lupusdeum3894]

I love those 99cent Store scissors.

[@litmeup143]

Very professionally done...thank you.

[@voron7701]

Cynthia Rita Gerard not exactly

[@dwojcik1000]

So that's who stole my daughter's safety scissors.