EATING PRACTICALLY LIVE SQUID + Catch And Sushi Mackerel

what's up guys welcome back to another episode of algo or chef life I'm talking and Adam and I are looking for some squid today I really want to catch some squid Adam caught a bunch you know a month or two back but they should still be around so at least a little bit so maybe we can catch at least maybe 5 10 squared hopefully more and eat that squid and maybe use some for live bait as well to catch halibut Adam says there's some big halibut here so all right we'll see so first thing I have right here is this squid jig it's like a seviche rig but but for squid you can check out these look at that it has a little kind of glow-in-the-dark kind of ball on them and then all the hooks face upwards there barbless and that's kind of what the squid jigs looked like but actually I've never had the fresh-caught squid out of here out of like Northern California these ones were going after today are the small market squid if everything goes according to plan I'm gonna do sushi me right here on the kayak yeah it's not crazy I might cut my hand well hole see let's see let's go find them first there's finally something on here I got one yeah I got one Adam I got one yeah yeah my first squid little guy heck yeah that means they're here yes all right let me drop back down finally got one I'm gonna keep them alive I have this right here a crawfish trap since I have a zipper here I could probably tie off both ends and then just throw them in from the top all right let's catch more anymore well it wasn't looking so good but finally after about an hour I got one I really want to know how that fresh squid tastes just right out of the water sashimi but I also need bait and I only have one my only solution is to catch more but man it's been like an hour and a half maybe I caught one a couple months ago they were loaded but not anymore I'm kind of too late these squid they don't fight much so you don't really feel any shakes or anything they just feels like dead weight and I'm just sending it all the way down to the bottom and once it's at the bottom like that roll up just a little bit and then I'm just digging up and down slowly and whenever I feel some weight on there and I try to reel up just got another one whoa came off it's right here got another one I think I found a school right here yes hopefully this is a school right here I can see these you can see that right there right see the fishfinder they're going to little dogs I think that's the squid all right I'm gonna try for two more minutes and if I don't get anything I'm gonna eat one of these squid that I have I only have two I'm gonna eat one of them and then start trolling for Halliday with the other one I just want to taste you know I just want to get a little taste what it is yeah oh oh Jesus biggest one yet yeah my biggest one yeah look at that Wow boy inked my hand dude what look at that that's a nice one that's a really nice one oh-ho perfect eating here oh nice all right I'm down smack I'm down for macro I just got one more squid here but I'll head your way cuz I'm kind of down from that girl - all right well Adam got some mackerel up there and I know you guys didn't wanted to see a mackerel catching cook so I think I'm gonna hit up there where Adam is I'm gonna switch it up and go for mackerel so I recently got this little power charger keeps all your uh all your rigs nice and organized see rigs ready to go have you put on this seviche wig I have one right here ready to go all right so be key on a little fuzzy thing came off the mic so it might be a little windy you know what guys I'm really hungry so I'm actually gonna eat a squid right now at least just one of them I think I'm gonna eat the big one I'm gonna eat them real fresh I'm gonna just cut them up a little bit of soy sauce boom just like that live squid beautiful here we go buddy boom cut them off right there take the inside out stow that in the ocean he's got the feather right here look at the tentacle still moving crazy right look to this side we gotta take the skin off just slightly score it yeah look at that I should come off beautifully and you just cut the cut the end right there look at this guy still squirming around tough to take the beak out as the beak right there that's the teeth and the rest is all edible just going to cut it cut a few the tentacles off they're sliced up part oh yes and I brought my plate all right let's try this fresh squid I don't have my chopsticks but here it is I'm just gonna try by itself Adams catching a lot of necro right now mmm whoa whoa oh wow that's good oh I love squid hold on I'm gonna make it better boy needs no lime juice look at this still move in look at that ooh lime juice and a tiny bit of sea salt and that's gonna be delicious right there Oh tiny bit of sea salt mmm oh dude that is so good fresh squid practically alive practically live squid alright um put a little soy sauce in here dunk it in a little soy sauce leave that Oh baby oh that is so fresh yeah that is delicious look at that mmm texture is amazing talking you so much of this you know I really want to do well I got fish I got fish it's nice mackerel was like a nice mackerel to mackerel look at that you [Music] pull these guys in the cooler got mackerel - hey got mackerel while I'm eating let me just finish this squid and I'll take care of this macro behind me just soft on the outside and it just kind of has this firm snap to it almost a little bite to it and the flavor is very mild no 15s doesn't really it's very mild and it's delicious that's so good oh my god I want to eat this I want to eat other squid and with lime juice little sea salt and then put a little soy sauce - that's perfect oh well I want more squid I wish I caught more squid I have two more should I eat them right now or should I use them for bait catch halibut mm-hmm mmm well I got a couple mackerel - so let me take care of the mackerel ooh click oh I got another one right away right away oh that's a Jack smelt gosh darn it whoa look at that oh my God my seviche is full and these are tiny why are you so small tiny mackerel these are good bait huh this would be perfect for bait that squid is so good since I have two more I'm gonna eat one more and then just use one for bait and then I have macro for backup date anyways so huh I'm gonna eat another one right now squid time here we go I'm just going right there cut down boom and it's pretty much done there open them up there we go that's the beak out just score it like that and take that skin off done and I'm just gonna slice some three pieces let's do that the lime juice little lime juice look at them like I said practically alive cheers guys wow that is so good oh no I love squid mmm mmm all right time to fish for some halibut that's a nice one my last squid using it for my bait and I'm just gonna be strolling slowly slowly around 40 feet squid is so sustainable and I think it's a good time to reference the Monterey Bay Aquarium since I'm right here Monterey Bay Aquarium has a seafood watch and squid is on top of the top of the list basically even macro to vary both very sustainable seafoods that you can eat you know all year long and it's gonna be sustainable there's so many of them out here I mean I didn't catch many today but you know squid are abundant just in general if you're thinking about doing what I just did but with market squid like the ones you buy at the market I probably wouldn't do it with the ones you buy at the market those are the color difference is so significant the one I ate is so clear you can just literally see through it the ones in the market everything even in the where it's not frozen it's still there it was frozen and then they FRA defrost it and put it there so those aren't fresh either all those you know have a smell to it really smells fishy but these squid nothing at all but so if you're gonna eat it like that it has to be fresh caught like this yeah so don't don't think about doing it from the squid you buy at the market so like oh I got a fish on right here I got a fish on anything I think I have a fish on but a halibut little one tiny guy oh no my skin that's the best bait out here damn I lost it lost the squid pretty little halibut not a keeper keepers has to be at least 22 inches so that was way under sighs I'm getting pushed by the current that way but I want to go up that way I probably drifted like a mile it's gonna be hard work to get back all right now that we have these beautiful mackerel straight from the ocean I want to show you guys how we prepare mackerel when we make sushi I'm gonna show you this traditional method of preparing Saba for sushi Saba is mackerel in Japanese okay so let's get started first we're gonna fillet these just like any other fish all right and mackerel is one of the easiest fish to fillet in my opinion so if you're just getting into filleting fish you can start with mackerel it's a really good place to start and it's really easy and forgiving okay so I'll show you how to do that we're going to first take the head off so right behind the fit towards the head just chop down the other side same thing that's the head we're gonna fillet this like almost any other fish all right turn it around now the back I'm just gonna poke your knife all the way through and all right there you go now you have that beautiful fillet there I've got to do the other side as well flip it over we're going to do the backside and this side now look at this there's that hole put your knife in the hole just like that show you a real fast a faster way to do it - so same thing take the head off backside with the head toward to my right okay we're not going to turn it this time she's gonna do like that answer my knife right here BAM just like that turn it around I'm gonna just give it one score turn it around ma'am and done that's it mackerel is a really good place to start your filleting journey so if you are interested in wanting to get into full egg start with that try it out all right now let me show you what we do here for sushi get some kind of sheet pan or anything that you can put your macro on first we're gonna salt it so heavy amount of salt and we're just going to place these fillets down even though this is a fresh mackerel the meat the flesh is already breaking down so in order to firm the flesh we have to salt here and I have one more piece so I'm gonna do this as well typically we do a salt cure for about one hour but because these mackerel are pretty small and they're in good condition because they're fresh we're not going to do a whole hour we're gonna do just 40 minutes okay so we're going to leave this and I'm gonna put this in the cooler leave it for 40 minutes and it will come back to it so one thing I've been meaning to talk about is the cutting board that I use some of you have been asking about it so this is the type of cutting board you see in most sushi restaurants high quality synthetic material and it's really really good for your knives and you can clean it easily no warpage you know it doesn't Bend at all when you when you wash it with hot water and it's pretty heavy as well so I'll leave a link in the description if you guys you know want to get one of these but yeah it's this one I believe is one hundred and sixty dollars and this is the extra-large size for the link that I have so it's about 23 inches I believe truly make a difference for your knives and just the surface that you cut on just prepping veg it's just so much it feels feels good to cut on alright now it's been 40 minutes and we have the macro here so it's ready to go it should be pretty firm you can see the skin kind of you know wrinkled up a little yeah I think that should be enough time we're gonna wash all the salt off and we'll go from there next step for making macro sushi is we have to do a vinegar cure alright so first salt cure then vinegar cure normally do about 25 minutes of vinegar and since this macro will small I'm just gonna go 15 minutes I just have regular rice vinegar and we're gonna use this container and put it on here fully covered in vinegar just like that and we'll let this go for about 10 to 15 minutes but normally if it's a bigger one I would go 25 minutes all right guys this is looking good it's been about 15 minutes so we're gonna take them out of the vinegar maybe we'll go a little longer looks like he needs a little bit more time so we'll go we'll go five more minutes actually yeah that looks better there you go and I'm just gonna do a pat dry if it doesn't fly away so you notice that I kept the ribcage on still during that whole process and now we're going to take all that off the rib cage pin bones and skin alright I'm going to take the rib cage off these are bone picking tweezers if you want some I'll leave a link in the description too so and it should be fairly easy to take the pin bones out of this fish now got to take the skin off so in order to do the skin so you can start with these tweezers again lift the skin a bit you can literally just peel it off with your hand another way you can do it is you put it down use the back of your knife and run the back of your knife down this down the skin and it comes right off as well so if I cut straight like this it's gonna be too small so I have to angle it to be right there yeah and that's that's perfect size for Tahiti you show you how I would cut for sashimi so she means cutting force that she mean me really easy so I'm just going to make a couple scoring score cuts maybe three score along the fish and all I'm gonna do is cut straight down right here damn damn damn little pieces very nice and oily fish with the skin up or you can go skin down as well just like we did that negati pieces we're gonna cut it thinner though thinner than Nikita and then we're getting fold it over just like this I'm gonna score each each piece typically yeah for summer down the middle just one time is actually really nice sushi rice I have my water just make some new GT all right if you want to learn how to make Nicky I have a little sushi course on how to make Nagini so check that video out if you want a very thorough in-depth how to alright alright we're gonna plate this plate it up let's still these guys in the back these guys in the front put a little side of wasabi right here traditionally for these silver skin fish like mackerel like the stronger flavor ones we generally use a grated ginger and green onion all man is so indie but like this BAM alright guys we're done here's the plate of my mackerel sushi so these ones here have the grated ginger and scallions these ones have the chopped wasabi and we have some sashimi on the side as well I forgot to bring soy sauce but you know what this is actually good by itself like this alright so let's eat it that's nice huh now cross sushi mMmmm that's my first time having macro in a long time I actually haven't had table in a while yeah that's good that grated ginger kicks through that strong flavor oily flavor of the mackerel perfectly mmm so good and if you have grated ginger you don't really need wasabi so that's why I didn't put wasabi on that one let's try the one with the wasabi mmm yeah Jocelyn's not a fan of mackerel she just ate one but she said it it's fine but there's still a faint kind of it's a strong flavor fish you know traditionally mackerel was the one of the main fish that was served in sushi it's good tons of nice oiliness I wouldn't say it's fishy I know some people say it's fishy but I wouldn't call it fishy it just has a little more flavor you know has a depth of flavor let me try my sashimi mmm delicious I love the niggy honey I like it with ginger and scallions more that's my lunch so if you guys liked the video please make sure to hit that thumbs up and subscribe and I'll see you guys next time alright peace yeah yep it's not just joseline that doesn't like you know these kind of fish working on the sushi chef and serving people there's a lot of people that come through and and then I asked them you know any allergies or any kind of dietary restrictions the only a lot of people say that goal please no mackerel what it's very common in the US but in Japan you know in Japan it's a very common fish that people like you know generally but in the u.s. it's a common fish that people don't like that's good I don't know that's tasty to me

Channel: Outdoor Chef Life

Views: 1,225,679

Keywords: outdoor chef life, squid, raw squid, squid sashimi, live squid, mackerel, catch and sushi, mackerel sushi, how to make sushi, how to make mackerel sushi, mackerel recipe, sushi chef, sushi omakase, kayak fishing, fishing catch and cook, catch clean cook, saba, 鯖

Id: loJHLnjbgZU

Length: 27min 8sec (1628 seconds)

Published: Tue Jul 21 2020