Looking at your nice selections of videos I find so cool that in your area one can easy put food on the table without spending a fortune and like you I don't kill it if I don't eat it nothing goes to waste
I know exactly where me and my family will be fishing out of next summer. Josh seems like my kinda fellow. I might could talk him into a deer hunt in north Georgia or Alabama as well.
Hey Victor I got a buddy that fillets triggers from the tail forward. It’s a neat deal how he does it with an electric knife. I’m not a fan of electric knives for bigger fish but when catching crappie 30 at a time it’s almost a have to. There’s no waste with it on the crappie or big blue gills so it’s not a bad thing. I do love my dexter knives for bigger fish and when butchering a deer.
@@Bamapride1000 I've never been a fan of electric knives, they seem gimmicky to me! If you think about, fish processing plants don't use them to my knowledge. I think it's important to master a regular knife and the speed will come. I highly suggest reaching out to Josh, he is the real deal and has generations of bloodline in his area.
@@LandsharkOutdoors I’ve mastered the manual knife but when filleting a limit of 30 crappie per person with three or 4 people fishing and the hands being riddled with arthritis the electric knife is a life saver. Some of the electric knives are gimmicky but a good one is hard to beat, I’ve had mine over 20 years and it still performs as a new one but I do not use it on bigger fish just smaller pan fish.
You are a great source of info for rating fishing on this trip. You may have convinced my friends and their family members who just moved to Panama City, to invest in the equipment required for the enjoyment of activities within their new home area. Good info to share to help them settle in. This video made me hungry!
Hi Victor try this sauce to grill the trigger fish 1 or 2 cup of mayo 1/4 cup kimchee sauce 1 teas. Each Garlic & Onion Powder or( fresh any amount you like) 1/2 teas blk pepper 1/2 teas salt Green chives chopped. Whole fish remove skin or fellet without skin. Generously cover the fish also in the stomach and the fellet wrapped in a foil and sealed grill or bake about 20 minutes. or when wrap expand almost opening. Try and enjoy
Great video as always. I never see u guys eating fried fish, why? like this trigger fish I love it fried whole with the skin, so the skin becomes crispy. u clean his guts, make 3 slices from each side of the body, season salt pepper oregano then sprinkle white flour on both sides to cover full body and inside where u sliced it. get deep pan fill it only 1/3 frying oil, heat it up pretty good then put one or 2 trigger fish depends how wide the pan. when the fish float on top means mostly done from one side, u flip it to 2nd side but don't fry too much, u need that meat to stay medium to medium well and enjoy best way to eat trigger fish, so yummiii 😍😃
yo future tip about the eggplant, salt it and let it sit for a bit before you cook it. it brings these bitter brown juices out that you can soak up with a paper towel. it makes them taste much better
When we catch this in Bahamas we cant give it away. We call this ocean tally, a very tough rank smelling fish. We have to marinade it in vinegar and lemon juice for a few days to soften in up and get the smell out. Then we bread it, fry it and it tastes a bit like grouper fingers. Maybe they taste different over on that side or you guys have an acquired taste for it, or of course you alls are just bad ass cooks.
Hi Victor. Huge fan for several years now, and I love your videos and the cooking you do. My only critique is the way you dispatch the fish, by letting them suffocate it doesn't only worsen the taste but also the shelf life of the fish. The solution to this is to kill your fish in a human way that is called ikejime, and to be quite frank it only benefits you and the ppl who you share the meal with. Some fish you bleed right off the bat so ikejime shouldn't be any hassle or take much of your time. Hope you read this and respond.
You should have posted some additional info. I googled it, and the video I watched would only be practical if you are going to make sashimi. Anything else, and it isn't worth that amount of time and effort.
Aloha Vik, excellent episode. Here in Hawai'i triggerfish are known as Humuhumu (hoo-moo-hoo-moo) or by their Japanese name Hagi (hah-gee). One thing different we do here is we'll skin them first using lineman's piers, then we'll fillet them. The flesh of a humuhumu is very firm so they are great cubed and stir-fried using chicken recipes like kung pao, or Sichuan chicken. Those Vermillions remind me of our Opakapaka only a shape redder. Keep up the great work.
Do you take others with you and Brook fishing I am a disabled veteran and I would like to go fishing with you’ll fishing I have never been fishing out in the gulf were I live or in the ocean I don’t even know how to cook them I have watched both UT videos and enjoy both
I wish it was more common to use a descending device since most of those red snapper are definitely goners. Too bad we can't help the ones with blown stomachs.
New to ocean fishing my brother and I had a giant school come up to the boat we caught dozens of them but didn’t know if we could keep them so we threw them all back
