REVENGE on MASSIVE Bull Shark! Catch Clean Cook!

what's going on guys Victor here we're in the beautiful Florida Keys now I was here last week and there was a huge population of these hungry bull sharks they were eating all our fish so I thought to myself why not do a bull shark catch clean cook for you guys I brought out the big ones today we're gonna head out on the bridge catch a bunch of bait you guys are coming along stay tuned [Music] oh you got it here we go [Applause] [Music] just like last time I got our shrimp overnight look at those juicy prawns that's like the perfect size shrimp right there so our basic peas bottom rig swivel 30 pound tough line leader which you guys can save 20 on you guys use Micro Land Shark linked below and we're gonna do let's say like an arms length and a half of leader I like to fish a lot of leader in this current because species like yellowjacks don't mind as much but when you have something like a mutton they can be leader shy and I want my bait as far away from my weight as possible we got our 2-0 mustad big gun hook right here just gonna do a simple Uni Knot so the last time we were here we got our butts handed To Us by the bull sharks at this very spot hopefully the sharks give us a break today because I tell you what we are not giving him a break later we got an incoming tide right now which means the tide is coming from the Atlantic going into the Gulf and it's going underneath the power lines you can imagine having a giant Bridge monster hooked up between these power lines would not be a very easy feat and then walking them all the way to the shore this place is one of the most miserable places you can ever be also one of the most fun places you can ever be in the summertime not a breath of wind out here and you're standing on just straight asphalt and just losing it because you haven't gotten a bite all day and you're like why did I just walk two miles with all this gear why did we just call everybody that owns a boat to go out and fishing but why because you want to hang out with your buddy Vic on the bridge that's why we got bro bonding time out here okay you got your 20 pound main line lighting egg weight right here the reason for that whatever fish is going to come by he's gonna pick up the bait on this end this weight's going to stay in place he's not going to feel the tension he's going to be able to swallow it then you give him the wood you got a swivel and then the rig I showed you guys earlier about like seven eight feet of that 30 pounds offline to the hook all right so we take our shrimp and I hook them right here in the tail and these are going to be perfectly streamlined nice juicy shrimp [Applause] [Applause] fish this bit Runner doesn't sound too good okay all right I'm trying to really horse this fish in because I do not want a shark to eat it yeah it's a little mine [Applause] all right guys I found what's been eating my shrimp right here all right guys beautiful Florida Keys mutton certainly not a keeper but um the last time we were here Brookie my fiancee she actually caught a keeper we caught a bunch of undersized ones but these guys are super prevalent here and they love that incoming tide I'm just trying to get my shrimp in that shadow line they're cruising up and down it they see that shrimp come by and what a pretty fish man that is like the prettiest fish in the Florida Keys Little mutton going back home oh my gosh there's a shark right there there's a shark right there he's gonna eat it you guys there's a bull shark and that's exactly what we're after today and man oh my gosh there's another one Dennis did you see it oh hell I'm sorry mister [Music] as much as I hate seeing that mongetti here we go you better feel for your life bad it's bad this is bad oh God oh God oh he's okay dude he just pulled hook what the heck are you kidding me the fish showed up but what's right behind the fish giant sharks giant that's why we're getting revenge of the Jaws today we've been here 30 minutes and we've already seen five giant bull sharks just come up into the slip this is insane I mean I'm I'm happy but at the same time I feel kind of discouraged because it's like you don't want it you don't know if you want to keep fishing because you don't want to feed the fish because sharks at the same time you can't just come out here and twiddle your thumbs you're gonna try to get it past them thank you okay so I want my shrimp in that shadow line that's where the muttons and yellow Jacks really seem to be for some reason they don't really like to come close to the bridge seems like they really like to congregate on the other side of that driving Bridge so I will actually let my shrimp drift out there and I purposely have a weight that's not going to hold them in place yep he's on there yeah we'll tell them nice nice Yellow Tail oh no yellowjacks all right guys we got our yellow jacket and the bull shark is right behind them this fish actually swim towards the bridge that's why I didn't know he was on that right there makes me so happy guys look at that perfect hook set that must add big unhook right there and the lips I always thought they had the coolest mouths look at that kind of protrudes out there they got these like almost like permit rubber lips pretty sure the reason that there's so many bull sharks around the bridges right now is because in the winter time early winter like November through January these guys are loaded all over the Keys bridges they like this Colder Weather that we get in Florida we came up here to look for the yellow Jacks we went up like two three more platforms and I went ahead of the guys put the car down and I saw something in the water that makes every bridge Fisherman's just face light up big old permit just sitting in the shadow line so me and Ryan are going to try to get them so we got right three-line shrimp right here all right well the permit are still back there though okay well I'll take this we got another Yellow Jack for shark bait for a little bit later these guys came up and swarmed the shrimp those permit are a lot more weary of these fish they're not going to be as aggressive there must be 20 permit down there more drifting or a little shrimp by them but they have no interest in it also 500 yellow jacks down there do not want it which makes me really want a live crab right now but we don't have any live crabs so gotta deal with what we got our permit seemed to have disappeared on us but there's a huge School of yellowjacks right here you guys check out how fast we catch a fish on [Applause] it like white on rice oh we got a good one smoked the shrimp what happened I don't know you break it off you didn't break me off on the bridge he broke me off straight up yeah was that a Yellow Jack I don't know we went straight under the bridge that was a mystery fish that was by far the biggest thing I've hooked all day he went underneath this bridge and uh broke me off so we'll never know well the shark's gonna eat the shrimp here in a second [Music] you got any quicker than that buddy oh my god dude this is insane guys if I was the Yellow Jack the last thing I'd be worried about right now is eating you guys see there's like six bull sharks down there they're not even really going that crazy after him which is insane it just goes to show you we were 100 yards that way we came down to a couple pilings and this spot is just so much better where psych has the yellow Jacks with lures he wants to show you should always be looking around and finding the fish I just can't get over these guys I love that little streak of blue that they have on them the yellows so pretty they're going to be delicious we're gonna have shark bait and we're gonna have a lot of good dinner to share with our friends and family right here oh buddy the bull sharks on him I got a jack crevel oh shouldn't be fishing the noodle around all these Predators there's like a I don't know 60 pound goliath grouper who was just daisy chaining going around this Jack crevel there's sharks down there there's permit down there there's cudas down there this is just like a land-based fisherman's dream what I love about this fishery in Bridge Fishing is the fact that you can see everything two very different species jack crevalle on the right Yellow Jack on the left a lot of people mistake these fish for the same thing this guy on the smaller side like this they got delicious pink meat not nearly as good as the Yellow Jack but Jack frivelle when they get really big they get super gamey and um they just get this like real red bloody meat big yellow jacket come on [Applause] that's the best one yeah let's go that's a good one that's a stud guys that's a big one man there was actually from the bridge there was no waiting for the net on that one I thought it hooked a permit biggest Yellow Jack of the trip for us so far I think like if I waited any longer you guys saw how fired up those bull sharks were there was no waiting for the net Flip or die baby that is a stud Yellow Jack that is all you could ask for off the keys Bridge right there hold on the most dead jig head you guys can save 20 off all must add products I'll have their stuff linked below oh no no no no no no that's what you guys for playing with fire right there they put on a show for us that's so cool as much as I get frustrated at those things eating our fish it's it's their ocean man and you just can't it's just fun to watch you're literally watching the apex predator of the ocean in action in work and they're just so fast they can turn on a dime they're basically like coming up like jaws and just going vertical you could see their jaws it's just so cool to see and I'm really happy I could share it with you guys it's incredible all right guys check it out we got ourselves a cooler full of shark bait but not just shark bait we got delicious dinner as you guys saw in the last video we're gonna fillet up a bunch of these give it away to friends and family we're gonna get ourselves a bull shark you guys are coming along we'll see you there [Music] all right [Music] the moment you've all been waiting for it's time to catch a bull shark earlier you guys heard me talk about the incoming tide and it not being good for the Sharks because the water was going underneath the driving bridge right now the water is going towards the power line so it just gives us a lot more wiggle room to make sure that that shark doesn't break us off on any of the structure so we're going to use the natural outgoing tight to get our bait out there I'm excited I've never harvested a bull shark before this is something that I've never I don't think I've eaten them either I definitely have tried black tip before but trying bull shark the last time at the video I remember watching it when I was stationed in Japan I was like super jealous I was like the whole fam is there eating a big old bull shark without me so ready I'm excited and uh you know let's let's hopefully no one gets pulled in we got ourselves a fresh Yellow Jack got the mustache demon circle hook right there I actually butterfly this a little bit so I got a little bit more scent coming out of them and I'm going to just hook them right here behind the head you don't want to hook them too deep because if you hook it too deep that Hook's never gonna pull out big baits for big sharks let's go [Music] yep nice to meet you guys we just got word we actually saw that nice couple earlier and they said the sharks are exactly where we left and we told them where to go to catch the yellowjacks and they were just there so we got a I want to say what do you guys think a mile walk a mile a mile an 80 mile I can't believe we are doing this walk again with the intention of dragging or attention of trying to land a bull shark like this but hey man you got to do what you got to do if you set a goal you know and we got we had to say that we did everything we could to try and land that fish so what is the number one rule as a fisherman you never leave fish to find fish so we're back at the exact same Bridge we started at this morning had no luck at the other Bridge just goes to show you know every day is a different day and you never leave fish to find fish so here we are back to where we started bull shark right there all right I'm gonna try to get him up Dennis see him okay oh my gosh look at the Big Tex that's a nice one to eat too come on buddy uh-huh here he goes he's gonna smoke it oh he got it he got it he got it guys he got it here we go oh there we go full shark on uh-huh we stopped them in his tracks so I gotta stop him before he gets that power line right there he wants to go on that power line but we're giving him the sauce we're giving him the sauce I heard that Clicker from a mile away man that was a good sound it's been a lot of work man prank on him buddy so Dennis asked me earlier he goes so what happens when they go past the power line that's not an option yeah man we got a bull shark on baby I'm stoked all right I think we got to start our journey that way he's making it easy he's swimming right towards the truck he wants to go home all right guys we're working our way down we got about a mile until we can Beach this thing he just wants to sit in that current he's trying to go back out there real important we just want to get them inside the power lines the whole time if he goes outside those power lines this line is gonna snap oh man he's going the opposite way now I had him trained good going that way I need him to turn on me go the other way come on come on go the other way I'm just using this rail as a good leverage point so that way I could pump on this fish but I gotta keep up with them because I also don't want them to go under the driving range or we're going to be smoked we'll see if he wants to turn that way if I put it in free spool yep he's going back this direction now you gotta play a little psychology with your bull sharks here okay he's taking us further down the bridge [Applause] there he goes this would be ideal if he stays like this we can walk him all the way down and he would walk perfectly with us so when he changes directions that messes us up this shark tried to go to the power lines I had it in strike as soon as I gave him another 10 pounds of drag he just went stop them in his tracks I had to hand off the uh Rod to Ryan because let's say we both do half a mile that's what buddies are for that's that's this is like the most intense workout you've ever experienced this looks like the most like googanest the most googliness I don't know if that's a word but I feel like a googan right now but it's definitely the easiest method so far this shark is just he's making a beeline for the shore right the direction that we needed him to go almost there we got about 100 feet left [Applause] thank you [Applause] oh boy this is going to be sketch yeah he's trying now the hard part for us guys there's like a little Eddy down there we're gonna have to try to maneuver them all the way down there but this stuff is super slippery so I think right here is as good as any actually just in this corner as opposed to going all the way down there what do you guys think sure dude be careful let's get well not this part but the other part looks like it hey come on guys can we get a congratulations we did it we walked down seven platforms for this bull shark right here this is ridiculous one of the most ridiculous things we've done and me and this man have been fishing together for probably like 12 years okay we need a game plan what are we doing nice shoot up yeah just making a lasso with this we're gonna try and loop this around the tail pull it tight and then we have control of the shark by the tail then we can humanely dispatch this thing and we get a cord out I know that wire is not nice on your hands is it it's okay [Applause] that is a bad animal [Applause] steps back a couple steps back more yeah let's go all right oh buddy my God talk about an adrenaline rush man this has been a lot of work hey this guy's gonna help you out yeah okay I'm gonna try and turn him over one two three one two three one two three one two three one two three one two three he's not small all right guys we did it me and Ryan big old bull shark coming home for dinner in the State of Florida if you're a licensed fisherman which we are you can Harvest at least one bull shark per person per day as long as it's 54 inches in length from the snout right here to the tail this guy way exceeds it as you guys saw in today's video there's a lot of sharks out here and um you know Florida does a really good job of managing their shark population so no matter what you may have seen on a documentary or in the news the reason we're able to harvest these sharks is because we do have a good sustainable population of these sharks I've eaten them in the past got to share it with friends and family this fish is not going to die in vain this is going to get fed to a lot of friends neighbors my buddy's going to make fish dip Ryan's never had it before Dennis has never had it before we're super stoked thank you bull shark for your life a great fight and uh yeah I'm stoked now sharks have a very unique thing about them they actually excrete chemicals and ammonia through their skin a lot of people don't like shark for that reason because they may have had bad shark meat so the number one thing you have to do when you catch your shark gut it and Bleed it immediately you want to make sure that you don't taint the meat so that's exactly what we're gonna do we're gonna go ahead and gut this guy clean this guy up stuff them in the cooler we'll meet you back home at Pompano but before I close out I want you guys to take a look all right that bad boy right there look at that bull shark this guy's been feeding on a bunch of yellowjacks out here at the bridge but this was his last meal and uh I'm very happy to have him on board [Music] all right guys it is the next day and check it out we got our bull shark carcass right here I had it sitting in the cooler overnight on Ice let that me kind of settle down and you guys if you visualize it I cut off all the fins this is the cavity of the shark so this is where all the guts and stuff were we got rid of that as soon as we caught it because if you don't like I told you you're gonna get that real bad ammonia smell which people associate with shark and that's just not good so another thing I did these are just such cool animals and since we don't do this often I gotta show you guys everything they have such tough skin listen to this it is like 100 grit sandpaper I've only ever harvested one other bull shark so I'm just gonna give it my best shot normally when I've skinned sharks or fillet sharks I started on the skin side I don't know why but someone actually suggested do it from the inside out because as you guys heard this stuff is like sandpaper and it's really tough to get your knife through there so I don't want to dull it so if you look sharks don't have bones sharks have cartilage so it kind of makes the midsection of the fish a little tough to see so I'm just going to try to visualize it from here and basically what I would think is the midsection of the shark is how I'm gonna approach this inflate so I'm just gonna go real shallow and superficially start to work from the inside out [Music] okay so you guys see that very first cut I made this right here is the cartilage it's really thin and it's actually kind of surprising because you would think something like a shark would have a really just like super crazy skeletal structure but that cartilage is really soft actually so I'm gonna just continue to do this and go where my knife allows me to I'm going to be using two knives to fillet this shark we got the tiger Edge which I actually used to process it and uh core it out because it's got a serrated side and it just makes it a lot easier to get through that tough skin and any tough cuts and we got an eight inch Dexter sport fish knife you guys can actually save 20 off both use my code land shark I'll have that link below for you guys once again I'm using the tiger Edge just to get through this tough skin because this stuff will just dull your knife like no tomorrow basically what I'm doing I'm just trying to get this into two halves and just like a fish if you could imagine this is like the midline of the fish I'm just trying to separate it off of that midline okay and now that I basically got it from the top to the bottom now I'm just gonna go through the skin right here try to separate that and that's it all right guys so check out that that is one half of the bull shark we're gonna put this in the cooler so it stays nice and cold but you guys can see there's not really like a the cartilage is super thin and that's why it kind of makes it tough to really feel where your knife needs to be even his spinal cord is just really really thin it cuts through it easily nothing what you would imagine a shark to be like so let's get this in the cooler right here it's a big conquer meat so one thing we talked about a lot when we were actually processing this animal is I think the reason a lot of people don't Harvest sharks is it is a lot of work I mean you're dealing with something that's number one extremely dangerous you don't want to ever bring in your boat because he's just going to destroy your boat your fiberglass your bolsters so the fact that we were able to beach this and process it but it's bloody you know it's it's gruesome and uh it's not for everyone but the meat is delicious and I'm excited to share with a bunch of friends tonight so what I'm going to do is I'm going to break it up into smaller sections like about this big like eight inch wide sections and I'm just going to continue to do this throughout the entire length of the shark and we'll be able to skin each individual section okay so you guys see it's like a giant accordion I'm just gonna go through it separate it into our sticks now one other really neat thing that I want to show you guys about these sharks look at how thick that skin is I don't know if that's fat or if it's connective tissue but I've never seen such a thick layer underneath a fish's skin and then also another thing they have a massive bloodline I mean you can see how thick it is right there they got a really big bloodline right here so I think that the trick to really getting people to enjoy shark too is to removing as much of this unappetizing stuff as possible I got an eight inch Dexter flexible fillet I'm going to line the shark up with the edge of the flay table and one thing I'm gonna do is I'm going to try intentionally to leave about a quarter inch of meat right above the skin and I'll show you guys why in a second here so I know exactly what I'm doing you see all that thick stringy stuff in that bloodline you can afford to leave a good quarter inch of meat right above the skin because also that like I don't know if it's fat or connective tissue you don't want any of that in your final filet either see how this bloodline kind of Curves around I'm just gonna follow it the natural Contour of the fish I'm gonna get rid of this you see I even missed a little bit there don't want any of that in my final product I'm about you but that looks really good to me they got a really unique texture it's the second time we're eating them I absolutely love them I know we got a lot of hungry people to feed I'll catch you guys in the kitchen okay so I got my Shark portioned up into slider size pieces these we're gonna fry and I'm gonna do a nice pickled brine first then we're gonna hit them with the buttermilk then we're gonna do the flower dredge in a nice seasoned flour so think of like your typical Southern Fried Chicken Sandwich but with sharp and the reason I want to do that shark's got a nice meaty texture so it's got a good like it's got a good composition when you bite into it so I think it'll be perfect for a little fried fish sandwich so the first thing we're going to do do our little pickle brine foreign style it's gonna be like a teriyaki sauce that we're going to put on our smoked bull shark so you already saw the pickle brine we're also going to be doing almost like burnt ends but with shark we're gonna smoke them we're gonna get them nice and tacky and I'm gonna make like a little Teriyaki glaze to go over them I got a little stock pot right here we got mirin which is going to provide the acidity for our sauce so we're going to go in with this stuff right here we're gonna go equal parts soy equal parts near it a bunch of freshly minced ginger two whole heads of minced garlic [Music] and then to give our Teriyaki that signature sweetness we're gonna go in with the brown sugar I got my heat on high and we're just gonna let all this come together it's going to start to thicken up real nicely I'm gonna bring it up to a boil and then just a nice simmer after that I'm just gonna do a really basic seasoning with our shark bites I love this stuff you can find it at Costco it's got like a nice Smoky flavor to it I use it in all the barbecue stuff but I'm not going to go heavy on it since we are going to do the Teriyaki for our bull shark as well and then this stuff you guys know how much I love my garlic well check out the size of these garlic granules right here look at that some Big Boys in there now we're just gonna toss this and make sure all sides are coated and stay in the sheet pan so we're going to get our bull shark bites I got a little wire rack right here so that way when we smoke these we get the smoke on the bottoms on the sides and everywhere so they're not sitting flat I have no idea how these are going to be I've only ever cooked bull shark one other time but you know what it's what being in the kitchen is about experimenting and having fun and I got 12 guinea pigs coming over for dinner see well see what it tastes like we're excited we're working really hard over here may not look like it but we are [Music] foreign [Music] spicy mayo if you're not using Dukes I feel bad for you you got to be using Duke's Mayo once you go Dukes you don't go back and then now we're going to do Sriracha that gives it the spice we'll do a little sesame oil and spicy mayo and then you got to get something acidic in there to kind of cut all those fatty flavors so we're going to do some lime juice if you wanted to add scallion to it you could you wanted to do another take on it you could add basil okay so I lied we're gonna add a few more things we're gonna add some garlic powder and then I'm gonna add a little bit of cayenne so now we're going to make our seasoned flour which is going to be the batter for our bull shark sliders we're just going to go in with some cayenne garlic powder the loss of this onion powder onion powder is nice and sweet that's what I like about it lots of freshly Cracked Pepper and then salt and then we just drain the shark from all that pickle juice buttermilk is sour it's rich and it's going to provide a layer between the bull shark and then the batter and also helps a lot more flour to stick to the shark and it just adds another layer of fat because like fish shark is very lean it doesn't have a lot of natural inherent fat like pork or a chicken thigh or steak so you kind of gotta enhance it so we're just gonna let our shark soak in some buttermilk we drained all that pickle juice [Music] all right so you guys see teriyaki's been boiling for like 30 minutes starting to get tackier and tackier you can see that it's getting thicker and thicker we're going to let it keep going I don't know if you guys noticed but we actually got a cameraman so everybody say hi to Dennis he's behind the camera here I'll show you guys a little look say what's up what's going on guys welcome to the channel new cameraman thank you Dennis so now that we got a camera man Brick's got all this free time and we can make stuff like charcuterie boards entertain our guests all right guys we got the bull shark bites going on the Camp Chef Apex love this thing you got the gas burners on the side you got gas burners inside but you also have wood pellet function on the inside so you got your traditional wood pellet smoker we're gonna go right onto the grill right here [Music] so I'm about to put the shark in the hot oil but just sitting here I can smell that acidic pickle juice just like seeping through the shark it smells so good so here we go into the hot oil around 350 degrees sharks just about done been in the grease for like six minutes at 350. nice and golden brown we're gonna go straight to a wire rack right here if you put your any fried thing on a wire rack that bottom is not going to get soggy so it makes a big difference kind of a pain in the butt to clean up what makes a world of difference for anything fried good thing as soon as anything fried comes off the grease give it a nice pinch of salt that way that salt sticks to that nice hot oil in that batter and gets sucked in [Music] [Music] bull shark slider assembly time we got our spicy mayo from earlier we're gonna go down from both sides of our bun okay top and bottom we're not skimping on any flavor in this recipe we want like your traditional Southern Fried chicken sandwich pickles just provide a nice contrast a good acidity kick and uh it just goes together with our shark and then you got your bull shark right there and right there and that's a wrap you got the perfect look at that the perfect size bull shark sliders just on the outside edge of the bun very excited to see what everyone thinks about these guys it's weird inside I was just telling everyone I got a really firm firm piece so you had a soft piece up Minecraft tender very tender flavor is good excellent that's very good I'm very surprised I thought this was not gonna taste good I mean I wasn't discounting your cooking but like I thought the actual shark wasn't gonna be like like what it is like I mean it's very different something people are usually not used to what do you okay Christina technically doesn't like fried fish but half of her sandwich is gone so I'm thinking she's liking it 10 out of 10. yeah yes all right so when are you gonna hire me as your food critic you're hired you just gave me a 10 out of 10. reviews and just 10 out of 10 better than 10 times better than a Chick-fil-A Sandwich okay you better watch your mouth all right we got Gary we got my boy Gary from Georgia what do you think Gary it's good now I did get a chewy piece this one's not soft like they're all saying but it's still delicious yeah it's weird so I guess it depends on like what part of the shark you had if you had like the belly or the shoulder but I mean everyone seems to be liking it Caroline I'm gonna be using some more yeah all right I've been slaving away over here I was just saying I've been demoted from cameraman to fry cook on the channel cameraman's polite man surprise that's fair it's my first time trying shark and I was just saying it's shockingly good it's not as it's not as flaky as a typical fish but the flavor is really good and it's not hard to chew or anything it's job well done dude when you work with a new protein that you don't really know what it's going to be like I've only worked with bull shark once I've cooked so many different fish you don't really know what to expect and you try to experiment with different ways it's a pretty big gamble cooking for 12 people and trying to feed them all but I'm happy that everyone's eating it and uh we're having a good time so this is the inaugural Landshark taste test taste test here we're starting you up right first of all I love pickles so but it's good it tastes like a crunchy crunchy and um I don't know what to compare to as far as like fit other fish go that's great though and there's a chewier texture right there but I don't mind it it was interesting that some people were saying that they had a few like chewy pieces and I thought but mine was completely tender and no chewy pieces and I got to like the very end and then I had a bite that everyone was talking about that was more chewy than the rest so the shark has like a lot of different layers to it even just like playing it was really difficult so like to figure out what parts were chewy compared to like more tender I don't know really know what part of the fish that you're eating that's a little more chewy but it wasn't a bad Chewy though it was just like a little more it was just like a little less tender but it was so good yeah I don't feel like there's really anyone that would try that and dislike it it's super mild super easy to eat so check it out these are the Smoky bull shark bites you see you've got a nice kind of crispy exterior that SPG that salt pepper garlic Stick it to it you've got a good Smoky flavor so now we got the homemade teriyaki we're just going to coat them in all that delicious ginger and garlic I mean you can hear just from like a texture standpoint that they're definitely not these flaky flaky pieces of fish I wanted something relatable something that people are familiar with because I think if you present something that's odd and bizarre and package it into something that's familiar Everyone likes Teriyaki where everyone here likes Teriyaki everyone's had a fried chicken sandwich so if you kind of like package it like that now you're taking that bizarre and you're toning it way down and people are not gonna be like huh this bull shark is actually pretty good you know fresh scallion so now you got you've got some bull shark Teriyaki bugs I want to thank you guys so much for watching love sharing the bull shark with all these people I think it's Unique to be able to share something for them to be able to go home and say I had bull shark today which is so few people in the world can say I think is pretty dang awesome so I want to thank you guys so much for watching until the next one

Channel: Landshark Outdoors

Views: 2,856,836

Keywords: bull shark, shark, catch clean cook, catch and cook, shark catch clean cook, bull shark catch clean cook, florida keys bridge fishing, florida keys shark fishing, shark fishing, bridge fishing florida keys, yellowjack fishing, massive shark, huge shark, eating a shark

Id: SKzYVWx2xVY

Length: 40min 17sec (2417 seconds)

Published: Wed Dec 14 2022