JAMAICAN Red Snapper Dish! Catch/Clean/Cook

[Music] thank you [Music] [Music] welcome back to another episode we're out here on the Shallow Sport X3 bay boat today is Atlantic red snapper season we only get two days all year to keep them so it's mid-july right now today's open and tomorrow it's the afternoon got Sarah here Eric's here Lambs behind the camera a little luck we'll catch one but a lot of like we'll catch four should be our limit before leaving the marina KLX gave us some bait there called the gave us a few scoops of pilchers we got a few live babes we also got some dead bait we got squid we got Pala who we got Bonita we got some of our bottom rods paired on with some pen fathoms we're gonna get a set up here in a minute we're gonna check our drift out and see what happens so stay tuned hopefully a lot of red snapper up here soon [Music] we're dropping these all the way down to the bottom you can get a mutton snapper here Jacks Vermillion Snappers but red snapper is the main Target today so you can't keep them but two days a year out here in some areas they catch tons of them we do catch some here in the Keys No Armada specifically that not uh not as many as some other place on the East Coast well the Gulf of Mexico that's where they really really good I had a bite right away and I missed them I blamed Landon he goes you blame me for this again come on back down Sarah's getting bison I'm getting bites come on buddy yeah the right ones come up there we want a nice rip snapper we had to use a Troll Motor to get back on top of the spot little nibbles but they didn't eat them but scratched them up on top of his head there Eric just caught a juvenile scam grouper too small to keep but it's a sign of Life at least I'm on bottom Sarah's going back down we didn't plug the trolling motor and I think the batteries are dying it keeps shutting off The elusive red snap yep thank you go back down I got the only red snapper and we're putting it back down we're happy for a million or something here it comes whatever you got ta looks very red not my favorite million they over a million snapper red in color but just not a red snapper I'll tell you what the kids leave that one up there you're gonna see look at the hook there their mouth there's a BKK hook to their mouths are so soft you know it really tears a big hole in there so crazy but it'll be a keeper not a big one but 12 inches anyhow so we like him we're going back down we still need a red snapper I think it's a mini data live culture on top and Ronaldo he's racing quick oh it just came off right there he was chasing it up yeah it might have been blood come out of his mouth yeah I think he was coughing enough we lost somebody be free this is the left-handed conventional on the slow pitch rod we're not slope is jigging but it is Awkward on the left side since we're used to the right side of race we might want dead today and not live got one I'm gonna try to get two the vermilions you saw that last hook set they can shake off and come up there but big old 10 15 pound wrist never comes underneath it will be in good shape I'm not coming up in this deep of water was one over a million here I'm coming up with multiples or none I have it on my bait all the bait's gone get back up you look it gets covered in shark sight as soon as we have bottom we got a bite last time I got greedal came off but see we can double up here oh yeah we've had two bites we got three baits so we're gonna see if we get one more bite [Music] we're hooked up here I'm not ambidextrous so this is tricky tricky to crank with the left side but the torque's a high speed reel so it goes quick actually I was coming up off the bottler get him sir Sarah Sarah's hooked up and I'm hooked up I might have a double header here we go we got color oh I got a triple oh double 200 size for a million Snappers yeah but too small whoever let him go yeah let's see what we got guys [Music] grouper is it a red snapper what's up for a million of Vermilion snapper he might make the Mark he's not big but I don't know if he's gonna make it actually ate the entire Pilcher though for that filter squid filter take the whole pilister but I think it's too small too small they're all surface bait out camera now tuna sailfish Rob's on his way down we've caught one keeper of a million and threw back a few shorts and Eric let go a small Scamp group oh get him on dude he's pulling good this might be a rip Snapper here please please be a red snapper it's a long way it's a long way down 250 feet but we did get a good bite here hopefully it's a red snapper Eric's gonna bite too hopefully their Snappers are not like Jacks we've got color here he comes look in the water pretty please be a red snapper is it a resident we got one guys yeah we got one for dinner we got one so it's not a monster but he's a decent one he's a four or five pounder that is the target species the old red snapper of almorada I'll get chatter crank and left-handed there but beautiful fish we can only keep like we said two days a year and uh we'll be good to go so when the box he goes didn't eat it though exactly it must be a little one now you got him oh no it might be two Chicago one a couple years ago we didn't catch any last year we didn't travel they said a nice bite I didn't eat it he grabbed it and ran for a second they're picking it up you know their mouth in it might be some small ones Grandma we need a decent one to grab it up everyone is hooked up right now so you got yours art we just need that we can keep one per person for the Atlantic Red Snapper so we can keep four we'll Landon needs to catching those foreign she caught one before a couple years ago here it comes there's no telling what it is snapper oh yeah it's a nice one Sarah you know they're not monsters guys but they're mediums we'll check them here comes Eric's too but another red snapper right there for sassy Sarah and here comes Eric's we got one too which is a mutton red jumper right there you go good job you money wait they're not monsters but you know go eat there's medium's an elite everyone's gonna have dinner I'm getting bites on here so oh yeah look I'm thumping it you guys he's thumping it good yeah we just had to find the right spot I'm gonna leave them down there for a minute though but watch that rad tip just watch the tip see a thumping that's all right now we can I we said we want to catch him we came out we did it 50 feet to go here we go we got color we've got color one more we can have our limit the big Vermillion it's a big Vermilion nice it ain't even a red snapper not done yet we're not done yet that's a good vermillionaire you guys it's like a Vermillion snapper that's a real one for shallow water I mean for someone because she's in 500 feet but you know we're like 250 right now pretty good we've got three in the boat we're allowed four oh there's a bite right there he's coming back we can keep four we want one more for dinner because Landon needs one too that might be him guys that's him I got three hooks though they dropped his bait down so fast he lapped us we were trying we were just kind of like getting ready and I'm not even gonna try because he's got three hooks on his very sabotaging him there's one on there but you never it could be a Vermillion and the vermillions are cool but the red snappers will be really wanting we want to limit you know we want one more they're just mediums you know they're small medium they're not big but look at him thumping look at him thumping we're just turning burning slowly here still in pain have some surgery pain we got color here they come all I know is we can keep four you only got July 14th and 15th I believe today's the 14th I think to keep them it's just like one so be good be our limit let's take a decent red snapper though oh man red snapper number four we got our limiter red snapper American red snapper genuine American red snapper these are not uh not monsters but they're mediums and I mean if that was a mangrove snapper like a mutton I'd be stabbed all day enough probably about 18 inch fish now they're gonna be good we don't get to keep these you guys but two days an entire year here on the Atlantic coast to fall Florida we're down here in the keys but you can see that red eyeball there pretty colors as long as we get them a shallows like 150 200 but a lot of times around 250 to 350. he's gonna eat good differently can't keep them had to move spots third spot was a charm though we got them so welcome aboard in the Box welcome aboard you're gonna see if we can't finish up the day maybe like with a mutton snapper or something like that trying to get a mutton a couple drifts here he had a bite right when he had bottom but yeah no advice for me so I think we're gonna move and try one more slot for a call today all right just ran back in on the X3 here we're going by houseboat row I know I've said it before but we've got five houseboats here available for rent we got the sailfish the lucky lady the mama Linda the aqua Lodge and the swordfish plus there's like eight or ten hotel rooms in a couple small houses so if you want to come down on a fishing trip come to Bud Mary's check it out you know there's not a big it's not a big Resort I think fancy but it's a great place to stay get up early go fishing go hang out you got good restaurants within walking distance lazy days is right there got plenty of places to drive within a couple minutes so we're gonna get in here tied up wash the boat down soap it and uh go clean some fish get ready for dinner her that's why my shoulders it's not the fun part but it's another part of fishing and owning a boat you gotta clean it we got the Blue Wave here we've been using it the last year you guys it's been really good this is just their complete boat wash we'll use the rust remover we're using our Fish Box cleaner to give her some stinky smells and uh we're gonna scrub this boat down now there's here Eric's here land is on the camera we got the hose going Jamaican Mike just showed up he saw the red snappers he's fired up he says I'm gonna cook them so we got a special dish coming your way we're gonna go over there and see how Mike wants to prep them and get ready for tomorrow night clean clean or clean it up nice yeah you know nice and proper yeah a nice enough nice um I already knew who it was you're not just find out who it is that's the high that's that's that pizza is Yo oh boy look at that yo I love it yeah I think I might scale him too yeah easier to scale them before you cut the bellies but you taught me right yes it's good to scale him first yes yeah two days a year the entire year we get two days to keep them and what kind of it's not Friday genuine red snapper from the Gulf of Mexico that gets lots of them and some place in Atlanta they get tons of them too like they're almost noose in some areas here we catch some they're not like millions of them here but yeah oh you got me Pinscher that just got me too I got yeah I got yeah yeah so since I got that I'm gonna hook them up real properly you know yeah yeah you see it yeah I'm on a fire for you yeah I'm filling a couple of them Mike's gonna gut and scale a couple of them but you can just see that white meat there we bled them out so they're gonna be super yummy yeah I want to know so I don't know if it's a knife or he's got a bow in here but yeah I got you it yeah you see that got a little bit with the gives them shots yeah it's really pretty real proper space Mike's making it proper I know you all been missing them and Mike is back in the kitchen this time yo man I was thinking I'll go cook full time again you know it's been hot outside yeah yeah I'm on now oh it's coming up with it I'm not gonna lie about it I was coming up with an idea the other day yeah I was coming to the idea because I'm like yo and it'd be a big hit so I was gonna do a Jamaica mic jerk Subs that'd be good yeah I'd have jerk chicken sub jerk beef sub jerk pork sub I'm joking so we're getting the Snappers backed up yeah I see it Mike got them all prepped scaled um gilled them got it um we've played a few of them Eric's gonna take some home for him and his family so we're gonna bring home a few fillets of vermillions to feed the kids as well and we will see you guys tomorrow yeah back at the Stan's house oh wow yeah one so we can wake in the house guys respect yeah man yeah I'm on our nice rinse them off though just like from the marina now you bring it in the kitchen trying to clean it up a little more you know it's nice and clean boom right now I'm getting ready to um uh spinach a lot of vegetables you know carrots yeah so you know how to get two this is a key lime from keys this is Key Lime from in the keys right here I'm gonna cut these shot boom get some water put that in there so make them nice and fresh there it is you know my style already guys you know I gotta make sure washing the lime juice to take off some of the fishiness so it's kind of make it a little fresher you know so you need to clean out the stomach with it that's a good thing to do see that you see I'm making it clean and nice this is a quick rinse over you know nothing crazy so now the two yard style fish right now two style may I get them enough one style gonna be a roast fish I put it in the aluminum filing up put it in the oven and then the other one's gonna be a steel fish so I'm gonna steam it down with the vegetables you know welcome back to the kitchen Jamaican Mike is here we've got the iron red snapper hole that he's gonna cook up and uh put the Jamaican touch on he's getting them all cleaned up all nice and proper just getting the lime bath for the key lime right key lime some water yeah yeah kind of wash them down get rid of some of that fishiness we got a couple fillets in the Vermilion another part of the red snapper in the airfryer right now for the girls because the girls are rambunctious right now they are hungry hungry and pushing landing around he's trying to film a lot of stuff so we're gonna feed them real quick but the adults are gonna Feast on these what do you guys are in for a trip well I brought some hot peppers when they're not as hot these are not the real Scotch bonnet what the steam fish I'm gonna put a hot pepper in there it won't be hot like that it will be I'm gonna put it in holes so it doesn't burst so it won't have no attached flavor coming off it so they might put some Slice on it it's cooked right through you know put some Slice on it it's better and first thing anyway you want to kind of season up the fish you know so I got the Everglades I'll put some of this in there someone uses we'll use some of his liars and I like this the Natural season this look good I'll put a little salt on it too you know you gotta have the flavor you see it look over the salt right there yeah and then I'm gonna try this one on there smell of it flavorful yeah and this season they called Vegeta I can't pronounce it it's good got good flavor sprinkle a little bit of this on there so basically just season up the fish on thing you know this one's gonna go in the oven yeah I'm calculating as I go you know I'm a calculator as I go see that's the fitting on the part you gotta make sure you fit another pot you know but it fits right well guess what with this one I'm gonna cut it in too huh so this one I'm gonna look like salt no this one is not the it's just a lot of flavor I'm gonna put flavor in it you know is this cheating well I fried some up in the airfryer for the kids we have to feed them they're hungry yeah that's not cheating that's just quick and easy right yeah but look how white that is there's a red snapper there beautiful I don't remember last name Edward Snapper but a very long time so we got one little bit of red snapper one size from a million on the other but we're gonna cool off and go feed the kids here it's gonna be delicious too sweet but that's the real deal there oh man that's the real deal right there wait yeah it's gonna be good so first thing um we get a nice peace-sized aluminum foil you got to go with the size of the fish you know so depending so I'm gonna go big so you know here's one thing though you have to grease the aluminum foil but the fish will stick on it what I'm gonna do is use I'm gonna use some of my neck oil so check it let's put a little oil in there like that so this is it I'm gonna grease this up you know rubbing some oil and butter on here because this will prevent the fish from sticking on it so then I've come over here right there I'll put some butter in the middle so this one most times most Jamaicans they put all kind of vegetables but I'm just gonna go with spinach I'm gonna stuff the inside with spinach and then what I'm gonna do stuff that finished right inside of the fish like that see that guys so we're gonna might have to add another piece to it but yeah since you see I got it like that fold it in and we're just gonna wrap them up like that let's see yeah it's like it's like putting the fish in the casket you know and they're going in the oven yeah it's this burial right here so now it's secure Nick yeah for 400 is good I like that 400 ton yeah 400 good yeah nice and then yeah boom like that put him on a pan because it will drain a little too you know put it on pan and it just comes to a boom put it over this which one Nick this one yeah yeah and let's put it right in the oven yeah 20 30 minutes boom and then another style Jamaican love their fish is called a steam fish so right now I'm gonna cut up some vegetables and prepare them up and we'll come back with that you know so this one gonna have potatoes chayote a Jamaica Cottage like it's um and then in Spanish they call it chayori so and peel them up nice I'm going in there yeah man and a couple carrots boom so let me get this in a way now oh I got some okra too man it's gonna be a whole lot of this it's like a Rastaman dish right here you know good flavor I like that first time is good I could take you know you know like I could take the it looked better you know and some green some green onions some scallions I'm gonna put the pepper in it all the pepper in there it won't be hot though yeah respect which one medium yeah you can put it in height for now yeah for now yeah see enough oh yeah perfect yeah when everything I'm gonna do first I put in the the potatoes and the chayote and stuff but those take longer to cook so you won't get those in first you know and then um some carrots you know yeah get the butter melt all right there we want to put these in first guys you want to find out the potatoes it's a whole meal trust me so you wanna have the potatoes and the chayote and the carrots in there I want to cook that for like a little bit first there it is [Music] right there bro yes it's a good Jamaican pot cover right here this is the parkour we live in Jamaica right here do you have one you're gonna work trust me I already know by looking at it yeah this is a Jamaican pot cover right here it's gonna work what's not gonna work no Nick why should I go to work [Music] that's the right one yeah I do mine a little different most people just put everything they put water and let it kind of you know but I want to saute it down a little bit let me put the rest of vegetable right now yeah and this is a pepper but it's not too hot it's good put it in hole like that well I forgot the whole spice I gotta have some Old Spice in it normally I crush them out when I put this one in a little hole so I gotta puts a couple whole spices too much all right so all right once I got all the vegetable and stuff and I have to cook halfway a little bit coming now you know see that and you put your fish in it yeah and watch what happened now then here comes the saute I'm not gonna forget it this time put some black pepper on there yeah see I'm gonna cover right now guys it's gonna open this spot again it's gonna be popping so good so yeah but you have to turn the fish over so this is good now this is setting everything in so everybody tell those on top of it it's gonna go on the rose fish I'm gonna put this on top just a little bit of water right there and I'm gonna go with some butter all right perfect I'm gonna drop him right over here real quick yeah all right so we'll put him on the stove now we can go on the stovetop right now yeah so open it up and see what happened now it's hot still no guys gotta be careful boom Oh man yeah I think you're ready oh yeah I think you're ready Nick yeah oh yeah it's good to go it's nice already oh yeah it's delicious so right now this is okra and spinach so I'm just gonna steam it up yeah so I mixed the okra with some spinach Sadie wants to be a Rapunzel she said so we clipped into her hair but Claire keeps trying to yank it out oh that's so cool yeah so now you just open it up like that open up all of that oh that spinach inside and then this what I did this is a real Jamaican style so I made the okra and the spinach and now what we do is put this on top of the fish yeah oh man I like it you just put it all up Sierra got to see this yeah that looks good Mike thank you yeah I know Sarah gonna like this because would you put in there with that spinach there's a spinach and okros that's the okra is mixed together huh yeah yeah they're making dish right here yeah one is my normal fried fish yeah oh yeah this is one of the video Yeah Jamaicans love their fruits like this put the vegetable on top and this could be a one-man meal man right and don't forget to enter our giveaway we're giving away three apparel packs by the end of July here you got a hat a cotton shirt Sun Gator and a pair of shorts so sign up the link will be below in the video description twin enter it's free we're gonna wait through apparel packs and uh hopefully you guys like the gear check it out there it is it's ready roast fish fun paper style boom bomb ready to eat and then I got the steam fish ready so that's it the two meal right there guys it's a red snapper red snapper nice we get two days a year and uh yesterday we caught them today's the last day and we didn't go fishing before today seems like a little Pearl I'll take it out see that yo whoa we've got jelly around it see the eyeball with the Jelly should I eat it Nick yeah try that see the eyeball come out and then with the Jelly yeah Sarah I don't try to eyeball and he got the Pearl but I can't eat the Pearl but I eat the jelly part it's good and then that's the Pearl you like the eyeball jelly huh um man you want to try that next yeah come on Yo in Jamaica they just take the whole fish in and eat it off like you see the fish had to break it off there's a lot more than me when you cook fish hole and you get the heads and all that and the throats they call them the wings there I better wait I made a way you guys I'm gonna start eating yeah and I mean it but I gotta get somebody with it they're not good oh it turned out beautiful wonderful I love it and this is you know I love the hair teach someone to me right there yeah all right guys you guys gotta be careful of bones when you eat the fish oil like this all right let's plate it up and go get everyone's opinions sweet part of this with the spinach okra right there two different ways red snapper it's really good very moist great flavor to it just a different way to cook fish Mike good job thank you come on it's a good fish very good delicious fish too delicious and I enjoy cooking it and you get a lot more meat there when you cook them whole wheat filetto fillet a lot of our fish in America just kind of where we drop in the islands that's where you learn to cook in them whole and they really have a down to a science of affected so good job Mike how much you think though tell what you think I think both are good I actually like the one that you did in the pan better though [Music] that one's a popular one oh it's very good it's on point I mean I was excited about making this dish Rob is starving look at the size of that plate yeah I just got back from Costa Rica on his honeymoon yeah this is probably remind you of Costa Rican food it's like fresh very good good job Mike respect yeah hold on much respect every time bro yeah you know we hadn't cooked in a while you guys been asking where Mike's been yeah it's working we've been busy working a little bit of filming yeah life gets in the way and uh but we're back in the kitchen night we just had an epic meal here yeah one I'm glad to be back in the kitchen again you know chefing it up your mom pick up all the fans thanks everyone you know thanks all the people on the shout out and the love you know watch respect you know anyways a great meal good job Mike both are good but we had to pick one to be better just gotta watch out for the bones though you don't want to bite down on that Sadie wants Cool Whip and uh strawberries so it's almost dinner time hope y'all enjoy that video hit that like button make sure to subscribe you know a lot of you guys are not subscribed and we've been getting more and more subs we really appreciate that a big race you know a big proportion than that so please hit that subscribe button really appreciate it helps the algorithm we got more videos coming your way so we'll see down here in amarada let's get raspberries and strawberries Mercedes we'll see you all next time

Channel: StanzFam

Views: 43,791

Keywords: StanzFam, Stanczyk, nick stanczyk, Islamorada, Florida Keys, Fishing, freeman boatworks, bud n mary's marina, capt nick stanczyk, freeman catamaran, yamaha outboard, islamorada fishing, florida keys fishing, penn reels, swordfish, monster sharks, stanz fishing, fishing in islamorada, 42 Freeman, Freeman 42, red, snapper, red snapper, genuineredsnapper, Alantic Red Snapper, KWW, DMFD, BlueGabe, Life By The Bow, jamaican cooking, steamed fish, jamaican, shallow sport boat, x3, bay boat

Id: LTjH-QpgF70

Length: 29min 25sec (1765 seconds)

Published: Thu Jul 27 2023