Spearfishing California For My Dream Fish | Giant White Sea Bass

What's going on guys, welcome back to another episode of Ryan Myers Expeditions. We're still here in San Diego. We were going to

fish

for bluefin tuna today, but the weather isn't going to let that happen, so I'm going back out instead. and look again for that

white

bass

I saw the other day today on a group of kinetic spears. They make these really cool harpoons. Here I will be able to try one of these things, but the most important thing is that we are here. Try driving one of their new rental boats. They are also running charters here in Southern California for yellowtail

fish

ing.

These big

giant

white

bass

. In fact, we're going to run out of Southern California. We will cross the border with Mexico and go fishing in Mexican waters. to do that I had to get my Mexican fishing license we got our visa we set up biosphere bracelets we got the manifest gridded yeah we're going to cross the border uh right there we're within 12 nautical miles so you need that paperwork to uh to do that legally sweet , we got it, so we're all legit today, we're just going to bring out the k-55 and we've got a k-60 in the boat, this standard reef gun here, really set up, it's just two.

Two or three band model made of old Burmese teak. It is a kind of versatile reef weapon. Works well on the Coronado Islands for white bass and yellowtail or big calicos or something like that. If you watch my channel, you know? I'm a big fan of those little carbon fiber single rollers, but this wooden gun is very built that way, we only have two risers, you have it with a double wrap, yes, double wrap, a seven and a half thousand shaft with a sliding tip, so there's definitely enough power to make use of those double risers and have that sliding tip to hold on to some of those pelagic fish that you know, a little bit softer, like white bass and yellowtails, but for now We're just finishing up fueling the boat, we had a long way to go and we'll meet you at the site, so as soon as we hit the water it was evident that I was feeling much better than I had been a couple of days before. and swimming in that five thousand wetsuit being pushed by those carbon fiber fins was definitely much more effective than those plastic containers I used before, so on my first few dives I really want to orient myself with the ocean. nice and right and it feels good to be able to get into that really nice efficient hunting mode so I'm diving right next to Blake for some of our first drops and he swims down and sticks in a nice yellow tail and then swims up down and it totally smells but wait and see what happens guys absolutely we are still to this day I don't know what happened but somehow Blake got two yeah I was like what do you mean you got two , you're good, you're good, right, have a Mark it, that's awesome, I miss mine and you get two, so I'm still not exactly sure what happened, but somehow that fish got stunned right after Blake he shot, so he grabbed the one that had the other one on the line, I grabbed the second one.

I don't even know, but clearly there were a lot of fish today, so on my next drop here I get off and again big yellowtails come across and I don't want to miss this one. I think, whatever happens, please don't. I didn't miss the center body shot, luckily I hooked this fish and had my first fish of the day, so from here we had already pissed off the fishermen enough and it was like, well, let's go to check out a couple more spots and maybe see if there are some white bass around here and Blake actually said he knows there's some here in this little corner.

I've seen them here before, let's go see it, so of course this is like my

dream

fish. I've been wanting one of these. things from my entire life since I used to read the spear board back in the day and hear how great these fish were here on this coast of California and do this dive right here and really have no idea what I'm doing and what I've seen. one a couple of days before and then this whole school shows up out of nowhere and then guys look at this absolutely devastating, complete smell. I have no idea why I shot low and was completely heartbroken.

From there, we got back to the point. where the water was very dirty but clearly there was a lot of life going on, there was a lot of action and maybe I would go shoot some more yellowtail, it was kind of an idea, but when I dropped here on the mark on the bottom floating In this 20 to 30 foot section, you won't believe it, but I have another chance at the fish of my

dream

s. Look at this like a real ghost right next to me. I turned, waited for him to come within reach. I shot low, I don't know what.

I was thinking but the third shot of the day there was definitely a little low, I would manage to hold and land my first white sea bats, yeah why the bass, that's a dream fish bro. From then on the diving was just absolute madness the sun was setting quickly the birds were diving there was bait everywhere the water was so dark and scary and dirty but guys it was on fire oh oh cookie the final minutes yeah look at that one little guy it's like food for me little snacker amazing day here in southern

california

guys I can't recommend this trip enough kinetic

spearfishing

on your new boat the real deal went through some amazing waves all day we saw fish from the moment we left here, I mean, we left the dock. about one o'clock, I shot two beautiful white bass, my first two yellowtails, we have a mess of fish, look at this, so we came back really late last night and we had to clean all those fish and I didn't do it.

I have a proper table to do my full perfect method, so when that happens, what I'll do is try to keep everything as clean as possible but as intact as possible so I don't take off the skin. I will not trim any of the bones of any of the bloodlines. My goal is to get as much meat out of that fish as possible while trying to keep everything super clean and then throw all the stuff in the refrigerator overnight in ziploc bags. all sticky, there's a lot of juice coming out like red blood, all that stuff you don't want and then the next day I'll put them in a salt water brine and that will firm them up. to rinse them a little bit and then I can really take my time and cut everything out, wrap it in paper towels, vacuum seal the things that I'm actually going to freeze and give to my brother and then leave the things that are Not that I'm not going to freeze and I'll actually take it back to Hawaii.

I'll leave it fresh. I won't freeze it. I'll just keep wrapping it in paper towels and changing those paper towels as we go. I go every day or two so I went and bought this tub at Target and I got a bunch of regular salt and I'm going to create a really good brine here before I put that ice in there and then we're just going to let it cool a little bit, mix that with Salt like the ocean, there's no Hawaiian salt here, so we'll use what we have so you can see those chunks of fish, see all those chances of juice dripping, all that juice that's been building up since you know. the blood, the skin, the scales and all that kind of stuff, whereas if I tried to fillet it right now and trim it, it would be very difficult, I would use a lot of paper towels trying to clean everything perfectly.

I'm going to put it all in this brine, give it 20 minutes and it'll really harden and clean up a lot, so they've all been chilling in the brine for a while and it's freezing, not as firm as I am. but they are close, I will dry them and then I will remove those fillets and keep them very nice, so after I have them nice and dry, I will find that blood line cut right to the skin and then fold it to the side and take out almost perfect meat, but I ruined it there. I kind of want to take off all the skin at once, which I didn't do, but hopefully here we'll try something like that again there and then I'll take it in and finish the trimming so it's completely perfect.

I don't want any of this kind of stuff in my belly there. I really want to do the best I can because all of these things are coming back to Hawaii with me, so I want to make sure that whatever I bring is absolutely perfect. They'll wrap it in paper towels like this. It's actually going to go right into the ziploc bag wrapped like this and you don't want to, you don't want to vacuum seal things that you're not going to freeze and the reason is that it's going to leak into your refrigerator and then it's going to continually cause juice and it's going to soak in your own juice, so instead of drinking it like that, you wrap it in this paper towel, you put it in the airtight seal and then tomorrow the next day you change these paper lids and you'll go there.

Take out the paper towels, all that juice that builds up on the paper towels then you throw the fresh paper towels in the trash and that's how you get the most life out of your fish now, to take them home, I won't do it . I'm going to freeze them, I'm going to take them home like this, but I'm going to put some ice blocks, some of those like freezer blocks that you buy, I'm going to put them in a cooler a little bit more and I put as much of this fish in there as possible to take it back to Hawaii, so I just got home with all that fish and I'm going to do two different things basically with these two different species that are really very different.

I have that beautiful yellowtail right here and that yellowtail is definitely oilier, we either eat it raw like himachi or we smoke it, because right now it's like four or five days old. I smoked all of this and bought a new smoker from the Amigas family. Thank you all so much, but I'm going to take this and brine it first and then let it dry. to my right, right in the middle of my house, trying to keep the cats away, but I'll tell you that kind of brine recipe, I'll put it underneath, it's basically just brown sugar, white sugar, salt and water, and we're.

I'm going to see what happens and then I'm going to take that white bass and freeze some. I don't normally freeze any fish, but here in Hawaii we don't have that kind of good freezable fish. very often we think that I don't have a lot of uku or a lot of snapper or a lot of grouper like here very often and that type of flaky white grouper fish tends to hold up pretty well in the freezer. If you make it really nice and dry and vacuum bag it, I'll throw this yellowtail into the brine and then vacuum bag that white bass, so I left the skin on to help with the smoking. process, but you can see how good this fillet looks and that's it, I'm going to let them sit for an hour and then I'm going to let it all dry, enough, walk away, walk away, okay, so I have all my fish wrapped in paper towels and what I'm going to do now is take these nicer sections, so basically the nicer pieces of fish and I'm going to freeze them.

I'm going to cut out as much as possible. this red as much as I can and then vacuum seal them into smaller sections, it's really not worth freezing so these are the ones I'm going to eat right now, tail sections for the cats, you guys, come on, come on guys, some sea bass for a Rainy Day and you can see how good it looks, how appetizing it looks, you want to take this out of the freezer and eat it, you've got a bunch of these little nuggets, they're just frozen, it's even harder to get them out and thaw them. eat them and eat them so these are the ones we're going to eat right now okay it's been like an hour let's see how they look good so I don't want to delete this I want to let these guys play out like a movie.

I think it's called when it gets sticky and sticky and dry on the outside. It has something to do with smoking. Let the smoke in. I don't know, but I'm going to let these guys sit in the air conditioning now. A couple of hours and you probably have the most challenging part of this whole process, keeping them away from cats, it's not for you, how's that guys here on the beach? I'm going to take all that yellow glue that I let dry, so I left it out at home for about three four hours until it got really sticky and I don't know what it does exactly, but apparently that's critical, so I'm going to put all that in the smoker immediately and then. let's cook up some of that very simple sea bass, another one of my favorite easy beach recipes, blackened seasoning with a little oil right in the hot pan, once again britadel always meets a free meal, it's definitely not for Ryan's.

The people at the company want to know what we think about a white sea bass, let's see, I like the mango, it's a little cooked, it seems dry, you gave me a flat piece, I'm very afraid, it's perfectly cooked, it seems dry, get out of there. It's a little firmer here than I'd like, okay guys, I'm newly single. I'm looking for new girls to feed on the beach. Had some new girls smoking fish and grilling it here in Pines. Sit down. Send me. my slide in the dms guys slide in the dms I'm ready you can't say that okay but to be honest the smaller pieces were a little overcooked but the bigger pieces were much better so everything What we do is blacken that white bass. a mango and pineapple chutney on top on a bed of rice fantastic I don't know what girls, you're crazy delicious the easiest thing in the world to make let's have that smoked fish andturn it into Florida style fish sauce guys, thanks so much for watching, see you next time on Ryan Myers Expeditions.