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Date : 1760211153101 - unknown on Apple WebKit
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4,252,233 Views โข 1 month ago โข Click to toggle off description
Views : 4,252,233
Genre: People & Blogs
License: Standard YouTube License
Uploaded At 1 month ago ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.901 (1,712/67,698 LTDR)
97.53% of the users lieked the video!!
2.47% of the users dislieked the video!!
User score: 96.30- Overwhelmingly Positive
RYD date created : 2025-10-11T18:34:53.670304Z
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262 Comments
Top Comments of this video!! :3
Salmon belly is the best cut. I keep it for myself when I'm carving the sides up.
289 | 1
When you enjoy what you do, it's never work! This man is a master of his craft and clearly loves what he does
825 | 6
This way of preparing it reminds me of my time in Myanmar and how much Mohinga I ate. It's a wonderful rice noodle and catfish soup. In the restaurants, they don't use all the parts, albeit more than any Western fish dish, which is why you absolutely must go to the street vendors, who are using all of it. The broth comes from the bones which are heavily spiced. The best Mohinga is made with head meat in my opinion, and it's served with cilantro, spring onions, ginger, lemongrass, and many other spices. The pop up stalls always served it with hot tea as well, and that stuff is almost better than the Mohinga.
1 | 0
I really enjoy the Salmon Belly. I like to rub brown sugar and a little salt on them. Leave them in the refrigerator over night. Smoke them at 225 for two hours. Then we have some easy and delicious Smoked Salmon Candy Belly.
341 | 6
Nope, keep the belly on, prep it for sushi or keep the flavor for cooking. Keep the skin on and make it crispy. It's basically salmon bacon. Keeping the belly on long term also preserves it better.
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9 | 0
I admire how you never waste anything. You respect the living creature it was before and we need more of that in any kind of commercial fishing or livesotck practice
15 | 5
Cutting fish is such a wonderful art๐ฅฐ! I really enjoy watching you process all of these fish. Thank you! You're such an artist than you make it seem so simple
5 | 1
Behind the gills, belly and smoked collars top 3 for sure
31 | 0
You cut it in only the way a skilled butcher can. Fine work, fella.
6 | 0
Awesome work mr reed love watching you work sir
2 | 0
Great skilz as to favorite cut I say smoke it!it's a bit hard to keep lit but love salmon smoked.same with eel,and mackeral!keep them coming reed,always enjoy your vid...
6 | 0
Never miss out n the fish cheek thatโs the best part!
9 | 0
And for textile nerds you can make fish leather and use the scales in embroidery
1 | 0
The head and collars for me.
3 | 0
I seriously need to drive that hour and go visit your fish market. Omg ๐
7 | 1
As a filipino, we use the head for sinigang (sour soup). Adding salmon belly is a plus.
1 | 0
- Looks amazing ๐
2 | 0
You made quick work of that fish!! CRAZY!!๐๐ฅ
1 | 0
WHO THE HELL COULD AFFORD ONE??!!??
3 | 1
@Noticeonly
1 month ago
It's like YouTube for the past year has been telling me I'm going to be a butcher or somthing ๐
3.1K | 5