NEVER Buy Fillets Again - This Fishmonger Trick Got Me 23 Portions From One Fish

#WholeFish #FishMonger #SeafoodOnABudget 🐟 The complete plan for buying whole fish and maximizing portions: https://guspetrakis.netlify.app You do not need thirty-dollar halibut to put great fish on the table. Some of the best pieces in that case are the ones everybody walks straight past, and they cost half as much. I spent thirty-one years behind a fish counter watching people pay fillet prices for a fraction of the fish. They wanted only the fillet because nobody told them what the whole fish could do or how to ask for it. The fillet is the most expensive cut. It is also the cut that requires nothing from you. The market knows this. The price reflects it. When you buy whole, the math is different. A whole black sea bass at two pounds runs around eight to eleven dollars a pound where I shop. From that one fish you get two substantial fillets, the collar, and the frame for stock. That is three real portions. The same fish broken down into fillets and relabeled would cost you fourteen to eighteen dollars a pound, and you would lose the collar entirely. One of my favorites, a whole mackerel, still runs around three to six dollars a pound — handled right, I would put it on the table over fish costing three times that. This video covers seven fish, all of them cheaper whole than the fillets next to them, all of them better in the pan because the bone does work the fillet cannot do. I will show you what to look for at the counter, why the whole version sits there for less money, how many portions you can pull from it, and exactly what to say when you order so you get the right fish at the right price. I am also showing you which fish is almost always mislabeled in American stores. Not because the fishmonger is a criminal. Because the industry has been doing it for so long that it became normal. You have probably been paying for a name that does not match what is in the tray. • How to pick a fresh whole fish by looking at the eye, skin, and gills • The exact phrase to use at the counter so you do not pay for parts you do not want • How to break down any of these fish at home with one sharp knife and no training • Which piece is the best cut on the fish and why restaurants know it but markets do not tell you • One cooking method for each fish that keeps the meat moist because the bone is still there CHAPTERS: 00:00 – The Problem at the Counter 02:15 – Why Whole Fish Costs Less 04:10 – Budget Fish #7: Red Snapper 07:45 – How I Cook Red Snapper 09:20 – Budget Fish #6: Porgy 11:50 – Budget Fish #5: Branzino 13:45 – Budget Fish #4: Rainbow Trout 15:20 – Budget Fish #3: Wild Striped Bass 17:10 – The Mislabeling You Need to Know 19:40 – Budget Fish #2: Mackerel 22:15 – Budget Fish #1: Black Sea Bass 24:50 – The Math on That Last One 26:30 – Your Homework This Week 28:45 – How to Store and Break It Down 30:15 – What I Am Watching in the Comments Tell me in the comments what town you are in and what a whole fish costs at your counter this week. Just the town and the price per pound. I read every one. New videos every Sunday. #Seafood #SeafoodTips #HowToCookFish #CheapSeafood #FreshFish #FishCounter