ABSOLUTE GIANT! Trophy Yellowtail Snapper - Catch Clean CookJun 10, 2021
Good morning guys, we are here once again. They will start the morning trolling the
cleaners. I have my green machines right here. My habit. 50's love this stuff and the goal is to get that early morning troll bite. There have been some wahoo out there. Well, and you never know what you're going to
catch, the rig might
catchtwo king nuts and then once we get a bunch of nice ones, we'll make those meat missiles. I'll show you how to prepare them so See you around you know you can keep going at this speed it's not very big it's like we have our meat missile yeah we need about 20 more of these haha it's time to get that the boys and girls of the business arrive at the time of the missiles. so let me show you what I mean and how we cut them yesterday, yeah, Bonita, and we start with these two for now, so all I do is touch the whole side of Bonita's fish, I'm trying to get it all. the way up to that blow to the head here you have different kinds of meat missiles, you have really big boy meat missiles, well then you have a little boy, meet the lady.
So this one will be for Abbott MXL, so they won't be too big. I want to go with the flow, but just like that fish can't resist a long, fresh strip of Bonita. It looks so good down there. I am a firm believer in fresh bait. I try to make everything as agile as possible in this hydrodynamics. I got one, two, three on this side, You get three of Bonita, this big, so that's the recommendation for anglers. It's at 170 feet, but it goes all the way. It even looks like it gets to 25 40 feet high Oh, feeling some hits oh look, there's got to be a fish there, you see yeah, it swam up but it's still there, or it ate it while I was there, yeah, it's worth it.
Be patient I'm not trying to break it oh yeah it's digging you're kind I got stuck again I don't think we should try to go right on top of the wreck we have to go to the sides look look our
yellowtailthe sale biggest i've ever seen oh my god guys look at the size of this damn monster scream tail when people say flag yellow tail this is what they're referring to this is a
giantbroomstick tail this thing has look how Big, that thing is one of the most beautiful fish we have here and I think I'm definitely going to
cookwith this guy because he's too cute not to, we caught him, we have to
cook. but we have to go fishing more, that was on the first drop with a meat missile on the wreck and it's mid-day and we're catching quality
snapperduring the mid-day, that's why I'm telling you guys. the sting of the meat missile is real it attracts the fish to bite how good it looks that's a tasty bait right there Wow you see it fell out oh come on, take it, take it, take it, hold on it's always still there, still there still it's there yeah there's something there I just wasn't pulling at all it's a king it looks like a team or a Wahoo I know it's a CUDA maybe it's a CUDA man that's why I was swimming right to You weren't with the circle but you never know what you will get.
It was the strangest play, so we'll try to do a porgy. That's amazing, though it's big. It's the biggest one I've ever seen. He's a stud. Brian. that thing is giant, yeah, oh yeah, that's the whitest meat in this boat of everything I want to make with this recipe, this catchy cook you're like that pan-seared fish, right, oh my gosh, they were so good guys and the pan-fried fish. kingfish we are going to fry horse mackerel, but to do that I want to leave the skin on. I have a fork here and a lot of people recommend using a fork or a spoon.
You can scale the fish with a knife, but I just think a lot of things can go wrong because there's a blade involved there and I think a fork will give you a little more detail and you can get into those little crevices, so let's move on. and scale now that way we leave the skin because that crispy, grilled fish skin is to die for, how are those guys? I've been getting a lot of flack for my Flay skills lately, but look at that, you can see the other side. There's no wasted meat on this fish, it's a perfect yellowtail fillet, welcome back to the kitchen guys, Chef Vic is coming to you now.
I'm going to try to record this voiceover in one go, so wish me luck, so the first thing you watch. What I'm doing is just fine-tuning El's tails, and since I scaled them, I'm just making sure there are no scales or spines left. This is always a good precaution to take when preparing any type of fish and One thing you will notice with these yellowtail quotes: the tail can be very soft, but this one was so big that I think it was much firmer than normal. . Now we'll get back to the fish a little bit later, but I'm going to make a side dish with these thinly sliced potatoes in the oven and they'll be really good, so I'm going to go ahead and cut up some potatoes, look guys, I've got some new stainless steel ones. . steel bowls I told you I want to get serious about cooking and that requires you to get a bunch of different tools so you're going to see me pick up a bunch of tools along the way with these videos so I'm going to add a few. olive oil to my thinly sliced potatoes and we'll add a little bit of rosemary to give a little bit of aroma to these potatoes and sprinkle them and then we have a little bit of salt, I think so, we have a little bit, oh no, this is pepper. putting in a little pepper every now and then, here comes the kosher salt, you have to salt the potatoes, yeah, otherwise this was going to be a little bland, so we put the salt in there.
I'm going to make a nice little mix of these guys making sure to coat everything evenly that way everyone gets a little love with that olive oil and rosemary. Now you guys are about to watch me put the potato slices on a baking sheet and I want to try to get as much of the potato touching the sheet as possible so that it really cooks through and gets crispy and I forgot that we're going to put some of garlic powder on our potatoes because it would be a spear for our cuisine cooked without some type of garlic component okay so next What we have going on is you guys don't see me make a lot of salads but I went ahead and made a salad today, so I'm chopping up some cilantro here, Magic Bullet, and I also have some ginger, some fresh ginger to Go ahead and chop this guy up and I think it's helpful to pre-chop the greens before you put them in a blender that way, you just blend it very finely in there so you don't have those big horse ingredients, with a little bit of olive oil. my Pyrex and I'm going to add a little bit of regular white distilled white vinegar as well as a little bit of lime so you can see I'm going in the vinaigrette direction here and then we have all this Thai stuff. sweet chili sauce it's a little bit spicy a little bit of sweet honey to thicken our vinaigrette also a little bit of raw honey and then we'll add that to our Magic Bullet, you stir it up a little bit and you mix it up and I was really going for a very It's kind of a dressing uniform in nature, so I went ahead and really let this continue with the actual salad, so we got a spring mix.
I picked this guy up from the crowd in our bowl and we were able to add a little bit of life and color to our salad, so I'm going to go ahead and cut some tomatoes into very thin slices and dice and then some red onion, it's crunchy, it's sweet, adds good color to your salad and I also have to add some red onion, go ahead and just sprinkle this guy. and making sure to really separate those strands so you're not left with giant clumps of onion and then I figured why not throw some radishes in there.
I had some radishes that were in the refrigerator, as well as an orange, I guess you could. Let's say they're yellow pepper and throw that guy in there too. I don't know if you noticed, but I'm trying to really work on my knife skills and I also take that approach with the curved fingertips and that's okay, so let's get back to the fish now for the pan seared fish, you should have dry fish fillets, especially the skin side, otherwise they won't work, you want to make sure they are as dry as possible so that the skin really gets crispy on the outside and I'm going to go ahead and add a little salt, I always get softer steaks as well as a little bit of pepper, a little bit of black pepper and a little bit of garlic powder, garlic powder, three very simple key ingredients that have a lot of flavor and I just went ahead and spread a little bit of butter on fleas too. our works go skin side down in the oil and the oil is actually smoking it has to be very very hot and you can't use it or I don't recommend using a non stick pan definitely a stainless steel pan or an iron skillet molten. if you have one and I totally forgot to score the skin on these guys I was getting disappointed but I went ahead and pressed it with a spatula because otherwise your fish will curl up how good does this salad look guys seriously It's just me.
I love a colorful dish, it's fragrant, it has a lot of colors, it's popping, it's lively and it tasted as good as it looks and our potatoes are coming out of the oven, they were in there for 3035 minutes and they are very fragrant and crispy but fluffy and soft inside, go ahead and serve these guys trying to work on my plating techniques too there's nothing very fancy here but that's also something i want to work on it's just plating do it like I always say guys the aesthetic is very important in the kitchen and here is our braised yellowtail
snapperwith the potatoes with the salad you have your protein you have your starch and you have your vegetables well so what do you think it's all delicious?
Please Pete, very good taste, no fish, very soft meat, very very good, you will be the dressing on a salad is also delicious and fries, please be good, good seasoning, very good dish, so you I like the style of pan-fried fish, the crispy skin, yes, very good, how you like fish and grandma. It's very good very good that's what you say about all fish because these two are good there is no fee she uses how good how about your potatoes in your salad many people are afraid of the skin of the fish that honestly I used to be like you you just don't want to eat it you really think it's going to be fishing this is really good you weren't afraid to eat it last week it's really good it's nice and crunchy it doesn't have fish it's just like a nice crunchy layer around it very good questions and sometimes we don't cook horse mackerel , it's kind of soft and when you make it crunchy like that you don't get that texture like that soft texture at all, so it's really good, guys, it's my turn.
To show you what I think, I've already put it on half of my plate, but let's go ahead and try this and now it's very, very tender and flaky, 1/2. If you have ever eaten horse mackerel, you will notice that it can be very soft. and flaky, well this ltl was an
absolutebeast, it was a monster and I guess because it was older and more mature it was a little tougher, as with everything, any type of protein, usually the older and The more mature I get, I think it's a little bit. a little harder, but in this case it really worked for the LTL because he kept his composure and was really good.
This is the second time I've tried the skillet method with the skin. Try it, just try it once. you know they finish the food, she even said the skin is good, grandma, you know, you met grandma, it tastes like fish, well, she says it's good, it might scare you, you might not know Get comfortable with that, put your pans on the heat. really really spicy make it crispy watch some videos on how to sear fish you pick it up two thirds of one side and then flip it over its so good and will be a game changer for any fish dish you have ever made. with snapper, kingfish, spanish mackerel, pompano, most fish have skin that's not really leathery or a very tough exterior so thank you all for watching and I'll see all of you my land sharks in the next one video.
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