Spearfishing Hawaii Giant Trevally Catch and Cook (Fish Sausage!) 

totally agree! thanks Seth

@@RyanMyersExpeditions Hey Ryan, did you give permission for your footage to be used on this other weird channel? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sIW2T0lYwAU.html And if you did, remind him to credit you. I have a feeling he just ripped you and a bunch of other guys in a sick quest to build his 10k channel...

Ko3n3k33 I concur👍, not frozen but very cold firm.

I noticed the same thing. The colder you can keep it, the better. It will definitely help with the texture issue they were experiencing.

A sausage press also helps, but if you use the grinder to stuff sausage don't use the blade or you make it worse. I learned that the hard way.

Also get a thermometer so you can check the internal temperature of the sausage. Not so important with the fish but with the pork fat you want to reach at least 156 F. If memory serves tric. dies at 138. You can also freeze kill or salt kill tric. I spray my deer, bear, moose, goose/duck sausage with a garden hose after it comes out of the smoker, read up on blooming. As always, great video.

Thanks so much Egg stoked for the support!!!

thanks man appreciate all the support! enjoy that sausage

glad you like them! viz here is unreal some days!

@@RyanMyersExpeditions Check your insta inbox - shared a pic with you when you were here... :)

No worries Juan happy to help!!!!

Agreed! Last video I watched I learned something which I took into the water with me resulting in a perfect shot. - (Tracking with big guns can be difficult so sometimes its better to leave the spear out there and wait for the fish to swim in front of it) Amazing advice

Rewatched and shared with a friend. Still the best

He does

what’s it called

Yea what’s it callex

Liam Frangos he has a super old one that no longer active

Thanks Antonio!

it was sooo good

Thanks man!!!

Thanks Edgar!

🤙🏼

Agreed next time we smoke it straight up.

Ryan Myers Thanks for replying Ryan, it’s the first time a RU-vidr replied to me! As of now you got a new subscriber! I been spearfishing all my life in the Med, now I live on Maui, and I’m killing it! Great videos, keep it up!

thanks Kannon as always for your support!

You really regret it when you don’t stone these.

UPDATE: I also need one of Ryan saying “BROOO” on loop as well.

Great idea!!

he was a great resource!

They actually did we were all super impressed.

true story

Thank you so much!

exactly my thoughts

thank you so much! means a lot

Thanks Benji you the man!

Thanks! Will do!

Thanks man definitely one of my favorite stone shots ever!

@@RyanMyersExpeditions justins filming made it just that little bit better!

Justin’s filming made the whole thing.

Goes for pretty much any fish - and it's something I always do if I intend to use it for sashimi or ceviche. Brain, bleed and gut. The idea being you want the kill to be humane and the meat to be the best, so you brain it first and then immediately cut or rip the gills. The heart will keep pumping for a short while though the fish is brain dead and that will pump the blood out. Then you can come back to your stringer and gut it on a breathe up a little while later. As long as it's within an hour or two, it should be fine. Reason being, if there are parasites in the gut, they will - after a few hours - supposedly wander into the meat. Also, it's nice not having to gut your fish at home. If you're in sharky waters, I see why you wouldn't do this though.

woo I'm glad you found it! thanks for the support

Traeger gang! thanks for watching glad we steered you away from Traeger abalone

Glad you enjoyed it 🤙

Thanks Mario was stoked on how this shot came out.

thanks for the support! when Justin suggested fish sausage I knew I had to try it!

it's finally out!

woo! thanks man

thanks man will do

Thanks John!

thanks for watching