Catch and SUSHI EEL Ep.9!! How To Fillet Eel For Sushi!

what's up guys welcome back to outdoor shelf life I'm taco and today we're poke poling mountain Half Moon Bay right now North Jetty and we're gonna go look for some Monkeyface eel and if I can do that I'm going to make some sushi with a monkey face kind of like munagi style all right let's do this it's open can get some nice eel all right let's go let's try this hole first seems quite promising because it's pretty deep look at that keeps going there is no wind I usually just leave it for about a minute or two and film bite and just move on got a bite give me just something small maybe a crowd even oh it was a crab I love the crab let me go in here a little bit all right this is definitely untouched area only exposed during low tide oh I got fish that one got a yield baby yeah first Monkeyface that's about 10 minutes so folk polling dot one yeah this is like this is actually a good size perfect size for what I'm going to do so this is my setup today I just got an old rod that I used to use took all the eyes out I'm even the rod tip is broken attach the coat hanger at the tip and just a snap swivel and the hook that's it yeah so I caught him right here was under yeah I just went under the rock yeah they're under rocks got another one got another one this one's pretty cool-looking oh this one look at the pattern on this one take a little like a rock fish pattern nice about the same size as last one and you don't feel like a little don't tug oh dang I think I do they got another one I think I have another I got another one okay oh no I just lost it oh he bit the hook off yeah there was another one he bit the hook off yeah go ahead go in there catch him look trying that spot where I just did if you catch one in one spot you always try it again because they might be in there and go all the way in and then stick it under the rock yeah nice good I just told the kid to try that hole that I talked to those third one in there definitely I knew so I wanted to do it go in there and you got one nice good job in hey yeah don't waste there's going to be one here I could kind of feel that there will be one here a lot of times it's like you see a hole and you kind of know if they're gonna be there just by the way the hole is kind of structured and I think I got one got one got one got one oh there it is yep see called it see you kind of know just by the structure of that rock and how big the hole is just kind of get a feel for it and you can tell if you're gonna if there's gonna be one there or not pretty easy all right I'm gonna go put this in the bucket alright so I have this Monkeyface prickleback that I I just poke pull forward yesterday and what we're gonna do is gonna fillet it up and we're gonna grill it like unagi unagi style so if you go to any sushi restaurants you're probably familiar with unagi it's freshwater eel and today we're gonna make it something like that alright we're gonna make the sauce from scratch as well so let's do this so first actually let me tell you I had just built this little cutting board with some two by fours and it another 2x4 that I just nailed in there so just kind of stay on the edge so let me show you how to play this guy okay I've already dispatched the eels yesterday now have this nail so right behind the fin there I'm going into the meat and I'm going to take my knife I'm actually holding the knife and holding the eel at the same time just like that then I'm gonna go again [Music] and with this guy generally if I'm filleting Nagi or an Argo I'll go straight through the rib cage but since these monks face protocol back have really stinky abdomens I'm just going to go over the rib cage try not to break through because they are also it's gonna be really messy and stinky all right so let's do this [Music] [Music] all right cake behind the head go through the spine and a little right under the spine and run my knife down along the spine and just cut that off well and I'm not going to just not going to discard this we're gonna use this actually so I'm just gonna chop it up a little bit we're gonna save that for later I'm going to make a little cut on the pin and I'm gonna hold the thin with the towel well just like that then the thing comes off another fin on the bottom side here I'm pulling and running my knife down at the same time no that's alright guys I'm gonna show you again so from from a start sweep know that in my message and I'm just gonna go over the ribcage here a bit and here I kind of changed my angle I'm here at first and I'm gonna change the angle when I get on the other side of the spine see that that's it there and I'm just gonna try to carefully remove this portion all right as long as you don't break it open doesn't smell well go to the spine now I'm taking off and that's it now I'm just going to cut that off I'm Bo do we got a perfect piece there so now I'm just gonna pour the hot water right on top of the heel [Music] and you see that kind of white white layer that's the slime now I'm just gonna rub my knife down and it'll come right off all right now I have these skewers I could only find the wooden ones but if you have metal skewers that would be much better now all I'm going to do is run the skewer from one side I'm actually going to go in I'm gonna put two on here so one there one in the middle like that [Music] just like that alright guys so here it is this is what it looks like so I got the skewer in that's two of the Eels so let me show you how to make the sauce I have soy sauce here this is light soy sauce this is um it's called Baron it's a sweet cooking wine and a little bit of brown sugar so I'm going one part one part Maren two parts two parts soy sauce us and I'm going to spoons of brown sugar bring up to a simmer and we will add the bones all right so that's hot enough I'm gonna add the bones in I got the fin here that's gonna just incorporate that eel flavor into the sauce I'm gonna keep it about a simmer because if you bring it up to a boil it'll burn and it'll get bitter so keep the lid off of it we're going to reduce 40% of the liquid and it's gonna be a nice thick sauce so this knife is called a debe that's not the brand but that's the type of knife and if you are interested in buying one of these I'll post a link in the description below not to this exact knife because you can't buy this online but I'll post something similar no sponsors or anything just if you guys are interested I will post one in the description all right the sauce is looking good I think it's about done so one way you can check if it's done take a spoon and it should kind of coat the spoon nicely yeah that's pretty good and it looks kind of runny right now but once it cools down it's gonna thicken up we're gonna get the eel on the grill let's do this yep now we're gonna go skin side down first let's brush this on there we're just gonna go one minute on the skin side and I'm gonna turn it right over why are we gonna turn it over brush the sauce you [Music] turn it over again let that skin cook a little more and I'm gonna brush this in to rush the sauce in more [Music] well that looks beautiful when I moved to the cutting board [Music] take that out carefully look all right now we're going to make some sushi [Music] take my piece take a piece of the heel seaweed BAM put that right there [Music] all right let's do a couple handles to rice yeah [Applause] here it is the catch and sushi eel is complete as I look I think it looks pretty good came out pretty well yeah just as I imagined nice come by I'm gonna just start with one piece first and then go to handle [Music] hmm damn that's good get out of here crazy bug yeah it's good that's really good yeah the skin really adds a nice texture to it too it's not just fish you know yet and I saw kind of a bite to it it's not chewy but has a little bit of a chew yeah I'm sound like chewy chewy yeah how does it compare to the freshwater you the flavor is much different actually first water eel or I feel like the flavor you get is mostly just sauce it's just that flavor that sauce flavor right then we now you sauce but this one you can actually taste a fish it's got a little char on it so you get that a little bit of that barbecue charred flavor that's really nice mmm salt water yield and sushi we call it Anagha which is different from this and actually this is not actually technically eel but no this is this is great it's really good I like it a lot you like it mm-hmm dolphin likes raw fish but not really cooked so this says she says this is pretty good really good for cooked fish yeah so there are a few bones that I like a little bit thicker but most of it you can you do I like it in a handle more yeah more even rice to yield ratio yeah mm-hmm all right guys or if you enjoyed the video you know what to do make sure to hit that thumbs up subscribe see you next time peace oh that was good one eye

Channel: Outdoor Chef Life

Views: 520,922

Rating: 4.936522 out of 5

Keywords: outdoor chef life, how to make sushi, sushi chef, taku kondo, how to fillet eel, how to make unagi sushi, unagi, anago, how to fillet unagi, catch and sushi, making sushi outdoors, outdoor cooking, california, bay area, poke pole

Id: c_TgxEqYfTo

Length: 17min 40sec (1060 seconds)

Published: Thu Apr 04 2019