The Fish You Never Heard Of

[@reedthefishmonger]

Have you heard of Barrelfish!? If so, when did you first learn about this fish?

[@AbdulAhad-ed8cf]

Few years ago actually, it was one of the deep sea fish I've ever learned abt I first learned abt the barrel eye fish somthing like that

[@DisfatBidge69]

I could eat an entire BARREL of these FISH

[@Caronage_]

I have not

[@kupski1964]

I am going to make a trip from Clearwater to check out your store

[@andrepatterson7058]

Yes, I heard of Barrelfish. I first saw and learned about a Barrelfish from Nick Stanczyk StanzFam channel..

[@k.kirchmann4967]

I know my fish species, and trust me when I say that this guy knows what he is talking about. So interesting and informative. Also you get to see little known and unusual specimens. Or someone's next delicious dinner.. Obviously a master at work with next level knife skills.... Thanks for your work

[@reedthefishmonger]

Thank you for the kind words! Have a killer day!

[@andrewkuperstein3892]

And! This man knows how to cut fish! Absolutely fantastic to watch

[@philcarrier8999]

He is really a huge specialist in terms of "fish butchery"💪

[@huggy-Bear]

I never used to understand how to properly separate the connection between the pin bones and the ribs. Instead I would cut through the ribs and get all the nasty juices all over my fillets. Now everytime I do it properly I can hear your voice in my head 😅

[@reedthefishmonger]

Heck yeah!! That’s so awesome that you got it down now! 🙌🙌

[@YuGo122]

@@reedthefishmongerReed, have you ever had to work on a large sturgeon?

[@lewis376]

Unbelievably well narrated, a true professional at its trade.

[@reedthefishmonger]

Thank you so much! 🙏

[@jacole1234]

I was impressed as well. This seems like such a rare fish that it's surprising there was so much knowledge here. ❤

[@nancydelu4061]

Agreed!!

[@rowincroes2014]

Don't know what better your feeleing skils or the way you tell the story, ether way im hooked from the beginning to end 😊 Keep doing what you do, good work 👍

[@reedthefishmonger]

Thank you for the kind words and the feedback! 🙏🙌

[@chrisbradford9158]

I was a commercial fisherman in australia , i would catch a fish called a blue eyed trevalla in 1,200 to 1,800 feet of water on the bottom at canyons and seamount's , this fish looks almost the same , we would remove the heads and receive $3 to $6 a kilo for the heads and $11 to $16 a kilo for the bodys , heads used for soup or stock , premium fish full of omega 3 oil .

[@mohabatkhanmalak1161]

Did you catch any of the 'Tooth' fish? They are found in the cold waters of Antartica.

[@thelandlord111]

Was thinking the same thing. Looked it up. They’re related species so that makes sense.

[@adhawk5632]

Was going to call it for a blue-eye trevalla but you beat me to it👍👌🇦🇺

[@gypana]

Your paying around 70 bucks a kilo these days mate.

[@nancydelu4061]

I love your knife!!!! A gorgeous show of skill.

[@johnrosas2606]

I watch every second of this channel videos. Entertaining and educational at the same time. I’m a recreational fisherman so this content is very interesting to me. Thanks for your videos.

[@nickfranklin1867]

I have learnt so much about filleting fish watching your video's, and you keep reinforcing the basics for us amateurs!

[@reedthefishmonger]

Thank you so much! Glad you’re getting something out of it! 🙌

[@col.billkilgore4341]

You can use the head of the fish, along with what's left of the central spine. Add seasoning to taste and cook everything until all the meat comes away from the bones, separating the broth and the small pieces of meat in a sieve. The broth has a lot of flavor. Then add the broth with a little corn flour, and this is how you make fish Polenta. It looks very good! I recommend.😋🍽🐟

[@kaptainkaos1202]

Wow! The KZbin algorithm is winning today! First time I’ve ever seen your channel and I just love your presentation style. Knowledgeable, relaxing and almost ASMR quality. Thanks!

[@reedthefishmonger]

Heck yeah! Thank you so much for watching!

[@chrisz8532]

Looks like the perfect fish to demonstrate the best practice filleting process. Cheers dude! 🇦🇺

[@FLG8r]

love the discussion of fish anatomy and eyeball structures

[@reedthefishmonger]

Thank you for watching! 🙏

[@VeioPescador]

We have it in Brazil! An absolute treat like queen snapper.

[@YoBoyAG769]

I would love you to see you cook a fish you clean up! Love all the information you give use throughout the video, keep it up!

[@reedthefishmonger]

Thank you brotha! We’ll be bringing more cooking 🤙

[@timmc2886]

@@reedthefishmonger When you described cooking that collar....I would like to see that! (subbed)

[@kukochan]

I love how you always say "making sure we don't lose out on any of that delicious meat".

[@DaxianPreston]

Kinda wish he would’ve explained what he did with the head and the rest of the body. There was still a lot of meat left.

[@robertjason6885]

Love the education… and the surgical precision. An artist!

[@mrlarry999]

I have that exact Dexter filet knife. Not only is it good for filleting fish, but it great for trimming your dry aged steaks. Highly recommended. Always wash and dry your Dexter knives after use. They are razor sharp. If you treat them well, you will be rewarded.

[@reedthefishmonger]

Heck yeah! It gets the job done. My dexters last many years with daily use 🤙

[@rcsutter]

Always interesting watching you break down these fish I've never heard of, and look delicious! Beautiful looking meat, I like flaky fish. I bet it cooks well in many ways. Thanks as always, take care.

[@reedthefishmonger]

Thanks for watching! It does cook up really nice, you got it!

[@aarontiffany9101]

I'm always glad to see your videos pop up as a landlocked Okie i find fish mongers around these parts rare keep up the great work i hope you do a few fresh water fish i want to see you clean a giant catfish

[@reedthefishmonger]

Thank you for watching! I’ll definitely get some freshwater content up. I know a lot of folks struggle with cats so I look forward to making that one!

[@oldmanfred8676]

@@reedthefishmonger Or Gafttop or Hardhead.

[@Kaiyanwang82]

Hints about the physiology and habits, suggestions for the cooking, and incredible technical skills. This channel is delightful.

[@Spamkromite]

tbh this is the first time I seen this fish. I saw it before in videogames about fishing but is not the same the pixelated fish than the real one. Looks so scrumptious!

[@justDudpool]

I’m so lucky to live nearby. I absolutely love your shop! I’ll be looking for some Barrelfish for Friday’s dinner!

[@reedthefishmonger]

Thank you for the support! See you Friday!

[@pter0_dactyl]

I can do what you can do... but it takes me 10x longer. Your skills are incredible! I learn something every time I watch your videos. Thanks dude!

[@reedthefishmonger]

Thank you so much for watching! 🙏 Taking your time and getting every drop is better than rushing and wasting! 🙌

[@paulsegnatelli55]

Another great video Reed! I was a meat and fish man for many years and your videos are a joy to watch.

[@reedthefishmonger]

Thank you so much! Where did you work?

[@robertbrand8463]

Great job. You let no meat go to waste.

[@jordanmicheal2335]

Dude!!!! ... You are seriously thee greatest!!! I make sure to see ya everyday 🤘🤙

[@MrMadvillan]

you need to get ahold of one of those amazon river fish from that one episode of chefs table. The scales like armor.

[@reedthefishmonger]

I would love to clean one of those!

[@staomruel]

Arapaima?

[@ARCSTREAMS]

you sure know alot about different species and anatomy ,cooking etc glad there are such passionate ppl like you around

[@reedthefishmonger]

Thanks so much! I appreciate your kind words!

[@ARCSTREAMS]

@@reedthefishmonger appreciate you and these encyclopedic vids of knowledge that will hopefully carry on to the next gen and remain around for ppl to keep learning and continue the tradition with

[@gregoryparnell2775]

I have seen a very similar fish along the southeast coast of Australia call a Blue eyed Trevella that come from the very deep Continental shelf.

[@dalechilton8878]

very impressed with your knowledge of different species of fish

[@reedthefishmonger]

Thank you! I love getting to share what I know!

[@ferret1303]

We have blue eye cod where I’m from in Australia very similar had collars the other day, the fishmonger gave us the ribs for free. Absolutely delicious👍

[@reedthefishmonger]

I give the ribs away too and sell the collars for cheap. I love encouraging people to eat the odd cuts 🤙

[@thomasneal9291]

tapetum lucidum are common across all vertebrate families. you know what else has this reflective layer behind their retinas? your family cat. that is why their eyes shine green/blue/yellow when you shine a flashlight at them at night. It's a very common adaptation amongst animals that live in low light or primarily hunt at night.

[@reedthefishmonger]

Thank you for sharing!

[@williamehandyjr.4017]

Love your work Reed - Thank you! I'm a West Coaster and I sure wish I had access to CAPTAIN CLAY AND SONS SEAFOOD MARKET! I had access to Opah a few years ago and it was just as you represented, mild robust and MEATY.

[@reedthefishmonger]

Thank you for the kind words! Definitely blessed to have the variety we have. Glad you got to try Opah!

[@smitty8350]

Hey man you're a force! Very good tutorial for a fish that i'll prolly never catch! but still learned something.. thanks

[@timothyhowie6171]

You have amazing knowledge and experience. Thank you

[@aliposhtpazan2625]

I never seen this fish before. Very interesting. Many thanks for sharing your fish monger skills with us

[@silverbird425]

Impressive! A beautiful fish.

[@reedthefishmonger]

Thank you very much!

[@PatrickJKeefe]

Always love seeing a new Reed video! Have a killer day!

[@Mechanicalfrog84]

Very professional. Wonderful work😊

[@reedthefishmonger]

Thank you so much!

[@diego6849]

Never heared of it, love the look of those ribs ! ❤

[@reedthefishmonger]

They were delicious!

[@gazzadazza8341]

Mate, I enjoy watching your videos, they are just phenomenal. I would surely like to see you doing a cooking video too. Regards from Australia. Gary.

[@reedthefishmonger]

Thank you so much! I’ll definitely include some cooking 🙏

[@drostly3220]

"what ever they can get their hands on"... 🤣🤣🤣

[@georgestone1485]

Metaphorically speaking!!+

[@Clancydaenlightened]

1:45 what hands?

[@OMGitsTerasu]

Lol

[@crimsonfancy]

Excellent! I love the way this looks and would love to get my hands on some. Seems so much like grouper to me? Otherwise I'm unfamiliar. edit: If it's lean, I can imagine techniques to cook from a restaurant / commercial perspective. I'm glad you've shown this fish, Reed. I love the way the flesh looks. Is the skin thin enough and have enough fat just underneath to crisp at high heat? I can already imagine how I'd like to approach. What other deepwater fish could you compare it to?

[@PatrickJKeefe]

I know the market price probably fluctuates but I would love to know the price per pound of these rare fish!

[@notreallydavid]

I'm THIS impressed that you can renember the filleting routine for so many fish.

[@reedthefishmonger]

Thank you for watching brotha!

[@notreallydavid]

@reedthefishmonger No problem. Send cash.

[@EricNewman-iq5jk]

thank you...🙏

[@reedthefishmonger]

Thank you for watching!

[@adamyoung480]

Aloha. If I was younger, I’d love to be Reed’s apprentice. I’ve heard of them, never seen one.

[@reedthefishmonger]

Aloha, if you’re in the area and looking for work reach out! Glad I got to be the first one to show you this fish!

[@bsrkoacar8414]

First video i watched and subscribed. Super informative video, thanks

[@paulvlug-zu4tz]

In New Zealand we call them bluenose

[@reedthefishmonger]

They look very similar but are different. I’d love to clean one and see how similar they are on the inside!

[@loading.....9439]

Horror music starts.

[@nancydelu4061]

Gorgeous! Thank you.

[@freedomwanderer]

Wow that's crazy. Awesome work as usual.

[@reedthefishmonger]

Thank you for watching! 🙏

[@BurchellAtTheWharf]

Caught one off my wharf here in Canadian Flavored Florida 😆 But it was only a foot long

[@JontyBlue67]

Loving your break down on filleting these uncommon species, especially the collars. I have to ask about the cheeks though 😁, not worth it? Thank you for the video, inspirational as usual 🤩.

[@reedthefishmonger]

Thank you so much brotha!! Cheeks come off too but they’re tiny. If you’re going to stock pot the head I’ll leave them.

[@davidryan7757]

In Victoria Australia its called Big Eye

[@reedthefishmonger]

It looks very similar to the Australian Blue Nose but the scales are different. I’d love to visit so I can experience your different species!

[@raghavendramupparthy7950]

A fishmonger with a phenomenal knowledge of anatomy and marine sciences. I love eating fish, but more than that, I love the way you add anatomy to spice up scientifically inclined folks. Cheers.

[@tofuman18]

Incredible fillet guide, you can use this for most fish in the world

[@chuckem]

that rib harvesting is cool

[@reedthefishmonger]

🙏

[@bsrkoacar8414]

Impressive skills with the knife

[@philcarrier8999]

Great video, as usual 👍

[@reedthefishmonger]

Thank you for watching! 🙏

[@cobiakiller7575]

Reed reed hes the man if he cant fillet it no one can.

[@joulesacton4857]

Amazing looking fish and your skills are equally as amazing 😎👍

[@OpJKnyah]

I usually watch Japanese guys fillet fish so I got confused when you didn't start cooking later in the video. Still, it's just as entertaining and informative!

[@rx323bug]

Do you guys get bluenose over there? Very similar fish caught in very similar habitats. I believe some people here in New Zealand can catch barrel fish as bycatch while fishing for bluenose here

[@paulbellingham3948]

Who’d have thought watching fish prep could be interesting, or that somebody doing it so skilful

[@reedthefishmonger]

Thank you so much!

[@GabrielMartinsArthas]

Here in Brazil, we call him "Lírio fish" its a best fish meat of our waters , its delicious a lot !!!!

[@cateward7043]

Hey Reed! Love your videos! Have you done a video on shark? How about alligator gar?

[@russellking9762]

Nice work bro...as for those frames (ribs) i'd cold smoke them real slow...just a suggestion!

[@reedthefishmonger]

They’re not fatty so I like doing high heat and quick so they don’t dry 🤙

[@billvallin4434]

love the fillet videos. would like to see you cook them.

[@reedthefishmonger]

Thank you, I will have more cooking in the future! 🙏

[@georgeniebergall7074]

Hey, you sprayed the whole place down with water when I hook a nozzle from a sprayer gun and just blow the scales off

[@B-leafer]

Is there any way to prepare fish scales to eat? And which fish are best for eating the scales? Also, do you ever eat the eyes of a fish? Which ones??

[@johnnylobster2749]

Rhode Island 🏝 here 😊 perfect 👍 as usual

[@rickylistarino7838]

Serious question. When Reed was separating from the ribs around the 5 min mark, you could see some "feathering" of the filet from previous knife strokes. I get this and feel inferior at fileting fish, but the best still gets it. My question is, for the monger, do you go back and clean that up, or do you just lay it back down and sell it as is?

[@reedthefishmonger]

The rib/belly meat is often sectioned off and sold separately. 🤙

[@chengsaechao6586]

Me: Knowing damn well I'll never filet a fish because my planet doesn't even have any. "Interesting"

[@nicelady51]

I see another possibility. Making wind chimes out of fish scales 😆

[@thatpointinlife]

Man, you get to work with so much amazing seafood!

[@reedthefishmonger]

Yes sir! Blessed is an understatement 🙏

[@EdgarKamelton]

Did you say previously you prefer Dexter Knives? Thank you.

[@robertbaker3174]

In 67 years, I had definitely not heard of this fish!😊

[@Ejuicey]

It looks awesome without scales.

[@romanbrandle319]

It looks like a Blue-eyed Trevalla, that's what we call it in Australia I've heard it excellent eating.

[@gdebrango]

Excellent eating I've caught many

[@139fulton]

My cats would love the scrap While i bake fry,grill,steam the fish ,

[@tuePM]

this channel is the best you gotta make more videos

[@reedthefishmonger]

Thank you so much! 🙏

[@Oldskool-mv3ss]

Dexter Knives?? how do you sharpen and maintain the edge????

[@vincentlee7359]

Does the pin bone trick work with all fish?

[@Smokkedandslammed]

I wish I was as excited about my job as Reed is lol

[@reedthefishmonger]

😂😅

[@casperscuts2627]

Have you ever had an opportunity to work on a Sun fish? They seem to largely in markets in Asia but look like an interesting fish to butcher

[@adamyoung480]

Mola?

[@reedthefishmonger]

I haven’t! Kind of like sailfish on our coast you’re allowed to take them but it’s a little frowned upon. I’d like to clean one though 😅

[@nidalshehahadeh7485]

"Ciguatoxins" I used to fish Barracuda all the time when I was in the west coast and Redondo Beach California and eat them all the time without giving it the second thought, when the barracudas came up north in the summertime from Mexico, we used to catch 10 at a time with a fishing lure without any bait, apparently some barracudas carry Ciguatoxins, is that a problem in the Gulf of Mexico off the coast of Florida?

[@studioroom8757]

Beautiful. This is IT.

[@reedthefishmonger]

Glad you liked it! 🙏

[@John-f1g1e]

There is a similar deep sea fish caught off Southern Tasmania. It’s called Blue Eye Trevalla. Absolutely stunning meat.

[@reedthefishmonger]

They look so similar! I’d love to clean one 🤙

[@Sheepdavid]

The fish looks absolute prize, delicious. The guy is the sensei of fish butchery 🙏🙏

[@thomasneal9291]

Weird. I live in New Zealand, and one of my favorite fish to eat is Blue Warehou (Seriolella brama), which is in the Medusafish family (Centrolophidae) which coincidentally this fish is also a member of. I thought it looked familiar. For an entire family of fishes, there are relatively few genera in it (only about half a dozen).

[@reedthefishmonger]

They do look similar! I’d love to cut one of yours to see how similar they are on the inside!

[@thomasneal9291]

@@reedthefishmonger pretty similar, though ours produce copious amounts of mucous on the outside when alive. it's weird.

[@alanmorris7669]

Don't throw its eyeballs away. They're a delicacy!

[@williambrenner541]

Great video as usual. Keep it up!

[@Fishing_Rod_Engineer]

I have heard you say to not rinse saltwater fish in freshwater after filleting. Does this apply to Salmon that are caught in freshwater, but just came out of the salt a week or so prior?

[@reedthefishmonger]

Great question! Salmon will also absorb some of the freshwater aging it quicker and slightly compromising taste and texture.

[@johndyer9232]

Someone's probably already asked, but do you remove the scales to keep your knife from getting dull as quickly?

[@reedthefishmonger]

Great question! Makes minimal difference to your knife if you cut your fish right. On this fish I scale it first because their scales fall right off and make a mess. If I’m removing the skin of most fish I won’t scale it first.

[@johndyer9232]

@ Cool, thanks!

[@wjstewdog]

As always great video

[@reedthefishmonger]

Thank you for watching! 🙏

[@angelkisses5933]

Can u do anything with the scales? Like could u shallow fry/deep fry/ oven bake them an have them like crisps (English gal so i guessed u would say chips)? X

[@adamyoung480]

Earrings?

[@angelkisses5933]

@adamyoung480 Ooo there's an idea! 🤣 x

[@iainhetherington4608]

Blue eye trevalla in Aus Cheers dude

[@padders1068]

Master at work! 🙂😎

[@reedthefishmonger]

Thank you for watching! 🙏

[@rofalmatt]

great work

[@reedthefishmonger]

Thank you! 🙏