FANCY SASHIMI PLATTER ON A YACHT | Catch and Cook/sushi/sashimi White Seabass

what's up guys welcome back to another episode of outdoor chef life i'm taku and thank you guys so much i want to start off this video by saying we reached 500 000 subscribers half a mil that's pretty crazy so thank you guys all so much for this uh amazing journey that uh you've been guiding me through thank you guys and we're doing something special today check this out look where we i are you can't tell too much yeah but we'll show you around but this isn't no regular boat this is a yacht it's a yeah we're on a yacht and we're about to go spear fishing we drove six hours south from the bay area now we're about to get to it with all your support i was able to buy a yacht no i'm just kidding so lance reached out to me and he's a subscriber he's been watching the videos his son kyle also watches the videos and they do a lot of spear fishing they said they've been getting a lot of recipes and inspirations from my videos from the recipes and they wanted to invite me out and go spearfishing and this is their yacht so check this out [Music] hi everybody this is kyle what's up hey we got lance here hi so they invited me on their boat this beautiful big boat and we're going to go spare some big fish too how did you get this boat how'd you get this where'd you get it from what how does one get this well it's an australian-made boat so we bought it from australia and they delivered it and uh we've been going out to the channel islands on it for about a year and a half now so it's kind of a new boat for us but we've been diving out here at the channel islands for our whole lives yeah that's awesome yeah and you've been spearfishing pretty much your whole life yeah yeah since i was about five years old just like kyle when he was five years old probably wow wow and yeah we're fishing or fishing or diving for white sea bass potentially yellow tail potentially some big fish so we'll see i'll play hopefully yeah it's crazy but we'll we'll put you in the fish and uh if everything goes right you pull the trigger i'll pull the trigger did you ever let you drive oh yeah you can drive if you want it's easier than driving a car i swear there's no lanes never driven a boat but no lanes no brakes no brakes we're going for it and this was actually coincidence that he invited us right at reaching 500k it wasn't really planned that way but it's working out that way so we'll go with it [Music] and we have caroline here at dance life thanks for a little breakfast absolutely and welcome to caroline 2.0 yeah he named it after you yes our first load is caroline so this is the upgrade one so it's caroline 2.0 [Music] nice [Music] do [Music] so [Music] so [Music] so we're just checking out this kelp bed right now we're gonna see if we can spot any fish so far we checked about three kelp beds uh we haven't seen anything yet besides bait there's some good amount of base swimming around water clarity is really nice haven't seen any white sea bass or anything like that so uh then we're gonna keep looking a little bit here what do you think kyle how's it looking it's looking all right the water is clear looks to be warm enough there's bait in the water so hopefully uh hopefully we'll see some fish soon so we weren't able to spot any sea bass so we're going to actually wait a little bit um the tide is going to change in about an hour or so so we're going to wait for that and see if things change and maybe we can spot some then uh in the meantime give you guys a little tour of the yacht yeah so this is the swim platform that the uh the tender actually lives on and this whole platform you know can go up and down in the water here so that we can get the tender on and off so we have our back deck here where we do some lounging and oftentimes some dining barley inside oh yeah yeah yeah yeah barbecue and a little sink here oh sweet oh look at that little ice maker down here looks like we're making some ice and over here we have our chest freezer it's full of ice full of ice so this is the kitchen area we have um our little stove over there on that end and a sink and some uh pull out refrigerators refrigerators yeah those are sweet yeah this is the lounge area or the the saloon as they call it in australia um sunroof the sunroofs yeah these actually they uh they even open up here got the fishing poles in there oh yeah sick look at that [Music] you want to go down below what do you want to see yeah let's go let's go check it out even the stairs are nice huh [Music] so we have three staterooms down here uh the first one over here you can see this is uh we call this one the kids room it's a little bit smaller and it's got two double beds in here and if you turn around behind you i'm doing the master here go ahead look at that look at the view oh my god if you turn to your right it's got its own oh shoot bathroom in here yeah oh my god i didn't even see last night it's another bathroom it's a full bathroom up here and wow master bedroom sick i like these windows these are freaking cool right yeah you just lay down and you're just right next to the the water yeah so cool so cool and uh you know your bedroom pretty well i'm sure you can show some what's going on in here so jocelyn and i slept in here last night look at this cool too oh actually we have a yeah we have a window too i forgot we put these down last night oh we have windows too look at that sweet oh and then we have uh the other bathroom check out the other bathroom so three bedroom two bathroom um a bunch of storage like this [Music] tile storage and all kinds of storage everywhere so cool that's so cool [Music] [Music] wow we're actually getting suited up we're going to jump in there uh see how it's looking and uh yeah we'll just get in get it started yeah jocelyn getting in too oh yeah we're ready here we go oh my god your face is all red yeah it's pretty icy [Music] all right here we go [Music] so [Music] so [Music] did you see the big bat right you didn't see it right next to you thank you we took a little dip in the water uh the clarity isn't uh looking as good as it was from the boat i feel like so uh i didn't shoot any fish uh kyle got a sheephead nice sheephead so we're actually gonna just fillet this sheephead and they love doing it for ceviche so we're gonna do a little marinade in the lime uh after we fillet and we'll have it for dinner later so that'll be part of the dinner but we need more for dinner maybe scallops maybe a white sea bass maybe a yellow tail anything else we can get we'll see how i do i haven't i haven't been to i haven't been diving in a long time so so i gotta kind of feel like get more get into it a little more we'll get there so we only do for about 30 40 minutes came back in we just had some lunch just a light lunch couple ribs you know and now we are gonna try a new spot looking for white sea bass yellowtail hoping for it are we gonna find him i don't know but we'll try is this crazy amazing yeah we're actually staying on the yacht tonight we're staying on the yacht tonight and we're gonna go in the water again tomorrow so we have uh plenty of chances rest of the day today and tomorrow as well um yeah we'll see what happens tonight we'll definitely get some fish i think i mean we already got that uh sheep's head but i know they can get plenty of fish if we need it but we'll get some for tonight and we'll make a dinner beautiful dinner i don't know what yet but we'll make it and yeah it's going to be awesome but we're hoping for yellowtail or white sea bass that's the goal that is the ultimate goal if i can get one that would be crazy how crazy would that be such big fish that would be such big fish to try to try to get on a spear that's kind of scary isn't it these guys have plenty of experience doing it so i know i'm in good hands let's find one let's do it that's going to be our goal let's find a way sea bass all right we're getting back in there let's go [Music] [Music] right in front of this fish there are two 25 pound sea bass they're just sitting right here yeah yeah yeah how deep five 10 feet shut it from the surface right here [Music] [Music] so [Music] so yeah i saw i saw two of them you saw the tails yeah yeah yeah yeah so they're here we'll just move slow okay chances are you'll be able to take a shot from the surface yeah i'm sure my dad will have one in a few minutes cool oh my god [Music] so [Music] [Music] [Music] [Music] [Music] i kind of had a show but i didn't take it yeah yeah [Music] [Music] two more at least there were they're right on the surface okay there's no reason to die okay yeah it is too exciting i'm too excited [Music] i just put a small uh pail probably 30 pounder on the boat so we got one on the boat [Music] oh my god well i didn't get one but they both got one so we're gonna weigh them right now let's check them out what's that what's your guess probably 22 25 45 it might be 30 yeah i think close to 30. hey there we go a 30 pounder and a 25 pounder nice wait marco do you want to hold it and then photo no that's okay i'll i'll take a photo of mine later get a picture of this tomorrow yeah look at that look at them too nice that was pretty cool though being in the water and then boom seeing the fish right away i was freaking out that you were like okay there's two right in front of us really really and immediately like water like just i'm just swallowing salt water i'm like okay okay hold on and then yeah and it was like wow there was there was a couple just right there saw a couple more and then i saw one to my right like you were on the left i saw one on my right and i kind of chased it and i dove down and i kind of had a shot at it i had i had like it wasn't it wasn't a great shot in the right direction but i was pointing at the fish like if i pull the trigger i might hit it if i'm lucky but this one's a male we got a male here the other one was a female nice big fish to fillet [Music] same thing as always just cutting that skin first then we're gonna go into the flesh open that up gonna need two hands to flip this guy all right now the back side [Music] nice [Music] scrape up on the spine now this should be able to open up to the other side these freaking spine bones are pretty huge these vertebraes breeze are huge man all right tell you what i'm going to do i'm going to cut the tail off actually here because this vertebrae is so big i'll make a little insertion in the tail and i'm going to lift here all right here's the ribs [Music] there we go now i should be able to cut here behind the collar and that should peel off there you go there's one fillet there it's massive i think we can eat this whole thing and then at least half of this right but or maybe the whole thing maybe the whole whole side yeah i mean even if we don't eat it all yeah leftovers is not a problem [Music] i have some sake here this is my favorite sake kansan suite translates to cold mountain water or you don't need fancy sake for cooking but uh this time i bought i bought some good ones you know for us to drink too mainly but i'm going to use some for the sauce as well got a little user extract and you don't need too much of that just a tiny bit i have some mirroring somewhere get a little sweeter let me just taste a little bit that's good perfect now we're going to marinate uh some of the fish i already salt cured this as well so now instead of rinsing it off we're just going to pat it dry perfect all right so nice nice and dry now cheeks those are the cheeks that's gonna be awesome now we'll just let these guys sit a little marinade this one is ready for sashimi so i'm going to slice this up nice and thin because why sea bass when it's super fresh like this it could be a little a little chewy so we're gonna do it nice and thin all right this one is not done yet but we're going to put this away for now i think this one's going to be for nigiri so what are we doing next what are we doing next so we got yellowtail right here so this is a yellow tail that lance got what was this two weeks ago two weeks ago that's a fat piece that was a 40 pounder 40 pound yellow tail crazy so we're gonna have some sashimi and sushi with that as well that's huge man thinking if i should slice it or should i just go for it let's just go for it i just get huge pieces it's all right i'll cut it thin so it won't feel so big okay so this one get the skin on the white sea vas put it on some ice skin side up got some boiling water here we're going to blanch it what's better is actually if you put paper towel on it and get it more evenly so i'm just cooking the skin that's cause the skin has really good texture just turn it over and that's it we're gonna slice that for sashimi always long strokes don't saw your fish no sign it's fish it's delicate oh the rice oh not bad so when you're mixing vinegar into the rice you got to do it while the rice is hot because that's when the rice is still going to absorb the vinegar if you wait till it's cool the rice won't absorb it and you'll just get mushy rice wet rice and the reason why we use this because it has a big surface area because the rice needs to cool down real quick having that surface area helps with that and you'll see yeah see kyle kyle already knows he's got my back fanning it down right now thank you my sous chef yes chef i have some daikon here after this i'm going to add some momiji to it which is like a spicy chili paste and also add ponzu to it so we have spicy ponzu sauce so i'm going to do some katsuramuki on this daikon right here [Music] [ __ ] he's making crushed ice and you guys will see why marinated white sea bass here we'll just toss it on and drop it down time [Music] me i'm just putting some daikon on here we're going to lay sheets on that check this out so i made this ice this colored ice shout out to chef mike and roloka core this is where i learned it from when i used to work there this is ice and then this is also some cubed ice that uh some clear ice that lance made as well i'm going to use this to i'm just going to put place these around [Music] [Music] [Music] all right there's that sashimi platter there you go white sea bass and yellowtail sashimi [Music] oh here it is guys here's our dinner white sea bass with the skin on uh skin blanched and then the yellow tail that lance got a couple weeks ago the miso glaze grilled sea bass and some enoki mushrooms and we have this little sashimi dish as well with the spicy ponzu and some serranos and shallots on there with wasabi arugula and also the sheephead ceviche which is super tender and delicious it's so soft um i already tried some and we have the nigiri as well white sea bass [ __ ] this is from the belly the belly piece all right guys thank you all for waiting and thank you for today thank you for inviting us on your on your yacht this is the coolest most fanciest thing i've ever done this is the coolest most fanciest thing i've ever eaten i had to make it yeah i had a yeah i had to come with the fanciness i'm gonna be on a yeah i'm gonna have to bring some ice close to the chest oh thank you thank you thank you is it a thing you're not allowed to pour your own sake yeah yeah thank you go ahead guys dig in cheers thank you cheers thank you thank you thank you thank you i got a little rocky wow this is good it's good right very sm yeah smooth mountain water yeah there's a nice little little bite nice texture it tastes great yeah that's great yeah yellowtail you don't need much huh it has its own flavor like plenty of its own flavor yeah these pieces are so thick and perfect to cut yeah yeah yellowtail is so good did you see any today no the water was pretty dirty for yellowtail oftentimes what happens is they'll see you before you see them and they come in closer to investigate right and then you can see them but if the water's dirty and they can't see you and they could be swimming around you all day and just you never could be just two feet away from your visibility and you won't ever see them so many things going on together so yeah you did really good it's not overcooked at all it's perfect very good very firm huh very firm fish yes yeah what do you think about tomorrow it's going to be better conditions or the same it's hard to say yeah hopefully it'll be better because today conditions were just really marginal i mean it was great we got fish it's great that there were plenty of fish but it's hard to spear fish when you can't see them so hopefully tomorrow a little clearer yeah and a little warmer wouldn't hurt it doesn't seem to be necessary but a little better visibility would help a lot yeah so it's kind of crazy seeing such big fish you know in front of you in the water yeah so oh oh my god what did i do you saw them tonight yeah and the crazy thing right after we saw like the back-to-back back after that i didn't see any for the rest of the time like that was we're in there for another at least another hour right yeah i got my fish then i was swimming it back to the boat i saw fish i put it on the boat and i swam over to you guys and all the way over there i saw fish well now yeah every every 30 seconds another fish two more fish five more fish and then i got to you guys and turn around search him the other way didn't see another fish after that so the next video will be part two of this video because we're staying on the boat tonight and we're gonna get up in the morning and we're gonna do the same thing try to spear a wise sea bass and i think we'll get one tomorrow i think i'll get one they got one today so thank you guys for watching see you next time peace i'm going to enjoy the rest of this all right with all your support 500k i was able to buy yachts [Music]

Channel: Outdoor Chef Life

Views: 249,888

Rating: 4.9689183 out of 5

Keywords: White seabass, white sea bass, how to catch white seabass, sashimi platter, sashimi, raw fish, fancy sashimi platter, sushi chef, how to make sushi, fresh fish sushi, sushi chef makes sashimi platter, colored ice, yacht, catch and cook on a yacht, fancy yacht, yacht tour, spearfishing, fishing catch and cook, sushi chef on a yacht, taku, outdoor chef life

Id: dqOC8zTVwro

Length: 36min 30sec (2190 seconds)

Published: Tue Jun 08 2021