I forgot to take a pic of all the portions, but I got 26, 7oz portions out of it. Tomorrow the body will be turned to stock, and the head will be roasted and picked for soup. All trim got turned into spiedini.
Back when I had a tinder my profile said something along the lines of "you'll never see a picture of me holding a fish i caught." The second picture was me holding up a giant king salmon in my chef whites.
Some will be potato encrusted, served with a parsnips puree, and some picked veg. Some will be pan seared/panko breaded for the menu items. At least that's what I imagine chef will want to do with it.
Pic or it didn't happen. Panko crusted snapper sounds delicious. Hopefully you can take a picture of it plated so we can see it go from a whole fish down to a plate.
Appreciate that your crew is trying to use as much of the fish as possible.
Ill see if my coworker will get a pic for me. Im morning crew, so that part isn't my department, so to speak. As for the cheeks. Those were my snack, so no pic hahah.
Exactly like the chicken oyster. Fish cheeks come from the face, but they are super tender. Not usually big enough for a portion, but make the perfect snack for whoever cleaned the fish.
just curious, how you professional chefs deal with stocks that are cooked beyond working hours?
I sometimes help my brother make demi-glace and we have a pot outside for very long time, so I'm curious how you guys do it professionally when I'd assume no one is around.
Use a really big pot, fill to the top with water. Turn the burner on super low, so low the surface of the water is barely moving. Leave hoods on. Pray.
haha, yeah that'd probably be my risk assessment, too.
If you'd had 3 tips for yourself, back in the day starting as a chef, in order to get better at the craft, what would you recommend to yourself?
don't mean to be bugging you, but you seem to have been around, and this sub has already taught me so much (chivelord is in my mind when i try to chop finely, and planes crashing into my 'fine cuts'), so I'll remain annoyingly curious.
I havent eat fish in years, but don't judge that do, people like fish init. In fact, the proper breakdown of a full fish is something I admire. Nice one chef. I'd even be tempted to try it if I knew its provenance etc
I'm a biology major that worked in kitchens so I'm absolutely not arguing with its freshness, i just worry about the fishing method (and quotas)! Saw too many issues back in the day. One human, one line - I am ALL there.
Regardless, you've got mad skill processing that beast. What dishes do you do with it? Not familiar with the species (another reason I dont judge eating fish, it very well could be invasive for all I know!)
I had surgery on the top of my index finger because a snapper dorsal fin went into my finger and nearly severed the ligament/tendon that runs across the top. Definitely need to be careful!
I absolutely love the details you added about the carcass being used for stock and the trimmings for spiedini. Excellent work chef. Thank you for utilizing everything this fish had to offer.
I'm ignorant on which fishes are good for this, but that carcass looks like it'd make an excellent stock. And the head looks so full of all that super tender, fatty meat that make fish heads such a delicacy.
Wow, great-looking fish. Nice job. Reminds me a bit of some grouper I used to get from Florida and North Carolina. That head looks like a third of the weight.
Idk if that was already mentioned. But why the fuck did they package the poor fucking fish like that. They should really have a better box for it vs that bs. Otherwise great fucking job chef, looks beautiful.
https://preview.redd.it/7xpl6u98dn7g1.jpeg?width=720&format=pjpg&auto=webp&s=4f678d3f89daa312e7ab83893b7a44430ae309bb
Also, look at these teeth man!
Second most challenging fleshlight
Vagina dentata
... what's the first?
Your mom
I tried not to, i really did
If you're looking for my come back, you can scrape off your mom's teeth.
m&m container
I really should call her....
Tell me you live in the south without telling me.
😂
BRO you better keep one or two of those!
Ill pull a couple tomorrow once the head comes out of the oven.
That snapper had the pleasure of being broken down by you.
Slide four belongs on a tinder profile lmao
Hahaha!!! For sure. What a welcome change from the dudes with beer bellies holding up their catch! Because that's a sexy picture.
Back when I had a tinder my profile said something along the lines of "you'll never see a picture of me holding a fish i caught." The second picture was me holding up a giant king salmon in my chef whites.
Something something fish in the sea
epic! how are you serving the portions?
Some will be potato encrusted, served with a parsnips puree, and some picked veg. Some will be pan seared/panko breaded for the menu items. At least that's what I imagine chef will want to do with it.
Swoon. My mouth is watering.
Ill tell the chef!
Start a new meme. Breaking down a fish til Reddit says it is perfect.
No cheeks! No soup for you!
https://preview.redd.it/87qx7octwn7g1.jpeg?width=3000&format=pjpg&auto=webp&s=66bc493f1cbb4f52f4da813bf933a3661613436d
I got the cheeks. Forgot the pic. Sorry for letting you down.
Pic or it didn't happen. Panko crusted snapper sounds delicious. Hopefully you can take a picture of it plated so we can see it go from a whole fish down to a plate.
Appreciate that your crew is trying to use as much of the fish as possible.
Ill see if my coworker will get a pic for me. Im morning crew, so that part isn't my department, so to speak. As for the cheeks. Those were my snack, so no pic hahah.
Don't forget the cheeks. Those are the best part, and they also don't leave the kitchen.
Don't you worry, cheeks were not forgotten. I did forget to take a pic of them cheeks though. Biggest mistake of my day for sure.
I am unfamiliar with fish cheeks. Is this like chicken oyster? Where its just a secret tender part of a fish?
Exactly like the chicken oyster. Fish cheeks come from the face, but they are super tender. Not usually big enough for a portion, but make the perfect snack for whoever cleaned the fish.
They meant his
Exactly as it sounds. They are a delectable part of the head meat. Grouper cheeks are mmmmmm
What about the throat? Save all my red snapper throats for the grill.
Will be roasted with the rest of the head, then picked for soup!
Nice work!
Thank you! Butchery is definitely my favorite part of the job.
Are you going to make broth from the carcass like we do with a turkey? What will you use it for?
Yup, ill make fish stock and turn that into soup! Head will be roasted and meat picked.
just curious, how you professional chefs deal with stocks that are cooked beyond working hours?
I sometimes help my brother make demi-glace and we have a pot outside for very long time, so I'm curious how you guys do it professionally when I'd assume no one is around.
Use a really big pot, fill to the top with water. Turn the burner on super low, so low the surface of the water is barely moving. Leave hoods on. Pray.
haha, yeah that'd probably be my risk assessment, too.
If you'd had 3 tips for yourself, back in the day starting as a chef, in order to get better at the craft, what would you recommend to yourself?
don't mean to be bugging you, but you seem to have been around, and this sub has already taught me so much (chivelord is in my mind when i try to chop finely, and planes crashing into my 'fine cuts'), so I'll remain annoyingly curious.
1) read more cook books.
2) practice the basics constantly (knife skills, soup making, sauces). This is probably the most important.
3) watch everyone, especially those who have a skill you wish to have.
No worries on the questions! Keep on being curious!
Sometimes just the pilot light.
In Vietnam, families who make pho on a very long simmer take shifts. Somebody has the night watch.
Guy I used to work with would eat the marrow out of them as he cut them.
That's a choice.
Masterfully done. Wish I could try some!
Thank you! I practice a lot.
I havent eat fish in years, but don't judge that do, people like fish init. In fact, the proper breakdown of a full fish is something I admire. Nice one chef. I'd even be tempted to try it if I knew its provenance etc
Caught off the coast of Jacksonville fl. Was caught yesterday and delivered this morning. Super duper fresh!
I'm a biology major that worked in kitchens so I'm absolutely not arguing with its freshness, i just worry about the fishing method (and quotas)! Saw too many issues back in the day. One human, one line - I am ALL there.
Regardless, you've got mad skill processing that beast. What dishes do you do with it? Not familiar with the species (another reason I dont judge eating fish, it very well could be invasive for all I know!)
It is definitely something chefs should be aware of when sourcing their stuff. I cant say I know, but im also just the line cook who does the job.
Thank you on the compliments of my craft! This is by far my favorite part of the job.
That sounds delicious. I have to get my ass to the fish wharf soon.
Always appreciate chefs that use all parts of this gorgeous fish, beautiful knifework
Thank you! Its important to use all the fish. It helps us keep the costs down for both us and our guests, while maximizing its potential!
Anyway, $4 a pound.
$9 actually.
You never called me, Tony.
That's fucking awesome chef
Thank you! This is my favorite part of the job.
Bloody heck!
slide 4:
https://preview.redd.it/9u0rljpi4p7g1.png?width=245&format=png&auto=webp&s=28899d98a596e69efa3b3eaaf458460a9b641129
That captures the feeling perfectly!
I Love breaking big fish. I always cut the snapper fins off first cause I’ve stabbed myself so many times.
I had surgery on the top of my index finger because a snapper dorsal fin went into my finger and nearly severed the ligament/tendon that runs across the top. Definitely need to be careful!
Skills on display
Wait until you find out that's a small one! 🤣
You forgot the cheeks, they're the best part, like scallops only more tender.
I didn't forget them. Just forgot to take a pic of them. Sorry chef.
Just a fisherman cook. 🤣
Only a lil' bit jealous I don't get to eat any of that.
Ill eat an extra piece for you!
That looks like a fun time.
I took my time with it too.
You did that super well. Killer looking fish.
Thank you! I was trained really well by my first real chef way back in 09.
Looked like a big salami
Honest, open question: does anyone in the industry worry about Ciguatera the way I do or is it just one of those “cost of doing business” risk?
Well, I had to Google it, to know what it is. So no, I dont worry about this one bit. But fish is not a major part of my diet.
I've done that but on a much smaller scale...
I clean so many be-liners. Was excited to not be doing a 2lb fish lol.
https://preview.redd.it/ao79xn5evn7g1.jpeg?width=3000&format=pjpg&auto=webp&s=e383ca9583dbfb658b062f9e0f0ba569711c952f
Some 4lb yellow tail snappers from a couple weeks ago.
I was mostly making a fish pun 😂 but I floundered.
Oof, cant believe i didn't catch that.
Eyyyyy 👉🏻😎👉🏻
I absolutely love the details you added about the carcass being used for stock and the trimmings for spiedini. Excellent work chef. Thank you for utilizing everything this fish had to offer.
What are you serving it with?
Right now, its potato encrusted, parsnip puree, picked veg (onions, carrots, and peppers).
Thank you on the compliments! we make sure to use it all, keeps costs down for everyone, as well as respects the life of the fish!
A bigdog snapper that size has a cheek that you cannot waste
It was not wasted, just forgot the cheeky pics. Cheeks are my snack for a job well done!
Atta boy.
OMG, not a chives post!
My god it’s beautiful.
Nice job Chef!
Thank you for the kind words!
Gorgeous fish.
Really is! The portions were nice thick cuts!
Missed the opportunity to use it as an air guitar.
That i did, lessons were learned, I promise!
Human was definitely needed for reference 🤣
I was out of bananas, sorry chef!
I'm ignorant on which fishes are good for this, but that carcass looks like it'd make an excellent stock. And the head looks so full of all that super tender, fatty meat that make fish heads such a delicacy.
Day-umn, son!!! The fish's head is bigger than your own! Great post.
Dang nice job butchering
Beautifully done
Thank you!
Oooooooooohhhhh. Very tasty!
Wow, great-looking fish. Nice job. Reminds me a bit of some grouper I used to get from Florida and North Carolina. That head looks like a third of the weight.
I bet the body without the filets was still 10lbs, 8 of which was the head. I did not weigh it, so its just a guess.
What about the cheeks?
I love the cubero collar, glaze and roast em!!!
That's awesome
Is he going to be okay?
Idk if that was already mentioned. But why the fuck did they package the poor fucking fish like that. They should really have a better box for it vs that bs. Otherwise great fucking job chef, looks beautiful.
I never do shit like this… looks awesome.