Asians LOVE this Fish. You've Probably Never Heard of It

Comments · 56

• TA

  @Tackle2thePeople · 9 hours ago · pinned

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• TA

  @Tackle2thePeople · 8 hours ago

  Of course I know non-asians love Tog as well. The crew I fished with in RI were all non-asians, and most of the guys I fish with for Tog are also not asian. However outside of recreational fishermen there isn&apos;t a substantial commercial market for Tautog outside of asians. Sure, you&apos;ll find small fish markets and local restaurants here and there that have the item seasonally, but in terms of volume these Dim Sum live tank joints move tons of weight. I chatted up the waiter off camera just to get an idea of how much volume they move, and he was saying that on a Saturday or Sunday they can do 30-40 whole fish. Assuming a 5 pound average that&apos;s 300-400 pounds of whole tog a weekend. You just don&apos;t see that type of volume commercially in other restaurants or fish markets, but if you know of somewhere that does move weight, please let me know and correct me in the comments!

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• TH

  @TheSlammerFishing · 3 hours ago

  These fish are like the east coast version of the sheepshead we have in california. Look very similar and have a diet of crustacean also.

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• WA

  @WAEofFishing · 7 hours ago

  Tog fishing is big in the Chesapeake bay also

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• ED

  @EdwardArrocha-v7e2g · 1 hour ago

  We catch them right here in NYC, Roosevelt Island, Governors Island, all around Manhattan. There&apos;s a huge following, and many of us wait for the season. A lot of the head boats and charters go for them. They are delicious. I am not Asian, but like many of us here in the city, I am counting down the days for the season to start, getting the hooks snelled, the jigs ready etc. The problem with TOG is that they get poached a lot and take a long time to grow.

• TI

  @timberwolfe338 · 2 hours ago

  I like to take the belly section attached to the collar, split the collar, and also take the skin, and fry em in a bit more oil than panfry, but less than deep fry. <br><br><br>The scales will crisp up and fluff up on the skin really nicely.

• ZS

  @ZsOutdoorAdventures · 5 hours ago

  As a newenglander the last 30 or so years, fishing the fall for togs has been a family tradition. If you do tog soup or steam you have to scale. If you sear or fry the tog leave the scale on as it gets crispy. If you want to filet the tog and get rid of the slime cut a lime in half and start scrubbing the whole fish it will get rid of the slime for you to filet. Been eating tog off of Jamestown, RI since I can walk. Loving the content keep them coming

• AT

  @ATKR45 · 7 hours ago

  Mandarin: Good. Chopstick skills: Sus. &nbsp;🥀

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• BU

  @buddterps7251 · 6 hours ago

  Tog fishing is fun and very simple to get into,a hook ,a weight,and a crab

• FR

  @frankmccarthy2624 · 27 minutes ago

  Caught lots of them as a kid in NJ

• DO

  @douglasalexander6426 · 4 hours ago

  Great video, getting ready for fall &quot;blackfishing&quot; here in NYC area. No better eating fish!

• YV

  @yvnginfinity · 6 hours ago

  Broo i didn’t know you did jiu jitsu. We need a bjj series on a second channel