NO doubts he will reach 100k he is engaging and an excellent youtuber. Much respect for him. I have learned so much from watching his videos. ALso I have a signed hat from him which is one of my favorites. He is a gentleman and talented fishermen.
Looks awesome, dude. I marinade in zip lock too. Just a hack. Mix the marinade right in the bag. No big trick but 1 less bowl to wash. Keep the videos going rooting for you.
Mermaid farm has a great mango lasse . Mackerel can be caught right off the jetty and used to be caught right in the harbor . The warf in edgartown is a good spot also
Great video Will! Atlantic mackerel has many sub names, including Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel. They are all the same. We get them in PEI & Nova Scotia as well as many other places outside the US. I grew up with our family lightly coating in flour with S&P & pan frying. So, so tasty. So important to clean properly. What an absolutely delicious looking meal you prepared. I will definitely try this recipe next time. Thanks for sharing, as always!!!
@@CookingWithClams , It's delicious fresh,, but if you don't eat it within 24 hours it's suitable only for bait in my experience. You can't freeze it because it'll turn to mush and when we froze the excess catch to use as bait later we would add handfuls of course kosher salt to the ziploc baggies. The salt would pull the excess moisture out of the fish and toughen them up a little bit.
Looking delicious, Will. It took me a long time to come around to eating mackerel, but you're spot-on. Prepared well, there's a savoriness that is really hard to beat. My grandmother had a recipe that called for stuffing them with a chouriço (linquiça's smokier, spicier cousin) and breadcrumb mixture, like the stuffed quahogs you might have encountered in southern MA or along the Cape. It's unreal. I'm biased, but Azoreans don't miss with the seafood recipes.
Will has been racking up the frequent flyer miles. California with Outdoor Chef Life, Charleston South Carolina with Tug Trash Outdoors, glad to see him collaborating with other good people
Another great video Will, I did a very basic soy marinade on first Atlantic mackerel I caught and cooked earlier this year but your recipe takes that idea up many notches! Thanks for sharing all your cooking knowledge, you are awesome.
Here is South Africa we call them slimy mackerel, in future up size your weight, to stop them from swimming up the line, and we cut off every second hook on the sabiki when the mackerel is thick, to avoid the tangles. Great video, keep them coming. 👍🏻
As one of your subbers, I grant permission to do future colabs with Otto. My grandfather was also a lanky dude with the same name. Plus, that boat is friggin awesome..."unpretentious" at a Zen level. :) My only critique is the fungus eating, but some weirdos (like my daughter and her boy also pig out on them) love them. Cooking the bait on the basement floor was awesome. More like that. Awesome video!
I have so many comments this time but I’m distilling to two. Junmai mirin??? You had me wondering what I was missing for a good bit. You got a chuckle when you cleared that up. After watching that pretty traditional Japanese prep I was really expecting that some of your catch went for shime saba. I little tear escaped when I heard they all got smoked.
Nice oily omega3’s! Good for smoking,eating n bait :) I grew up in Maine and we couldn’t wait for the mackerel to run! It was so fun as kids because you could just catch so many of them on a Mackerel jig and didn’t really have to work at it
@ were you the one on UA-cam that was doing a sushi video of mackerel maybe recently maybe not but I ran into one recently and that was pushing it a little for me😂 But like he say, it’s a beautiful fish and if you think it’s sushi grade rock on with your bad self !
I was lucky number 7 on the thumb 👍!!!!! I love seafood period trash fish and everything!. If it's in the water I probably enjoy eating it. Not picky. Don't you hate when someone says they like eating fish but not if it's too fishy tasting.😅
In my 25 years commercial salmon fishing my own boat, my friend with 5 kids are well fed well off my by catch of pacific mackerel, he grilled with garlic oil and oregano
We call those mackerel up here "tinker mackerel" are really boney which is my biggest complaint with eating them, although even with proper care they are really "fishy" tasting due to their oils. I find them best served by butterfly filleting them to avoid the bones and then batter and fry them with a crispy outside coating to cut down on the taste.
In California, we would call those Spanish mackerel but since I moved to Florida, I’ve learned that those aren’t Spanish mackerel but they’re really good smoked
Boiling the logs to sterilize them before innoculating them with spores is helpful; I have an acquaintance who grows mushrooms and that's how he does it.
TIL how to peel a fresh hard boiled egg. Most people will never understand the struggle. We have chickens and if I wanted hard boiled eggs I would buy eggs from the store. Fresh eggs are impossible to peel. (until I saw this method) Looks great as usual Chef.
Firstly, another great one my friend, food looks delicious as always but I have one question. I noticed after you poured soy sauce on the egg you stuffed a paper towel around and on top of it. What is that called and what exactly does it do? Other than the obvious, the whole egg turned colors??? Thanks my friend.
so instead of having to submerge the egg in a lost of soy sauce you use the towel and you get full coverage. a subscriber suggested it and it works like a charm
idc what anyone says, macks are so dang good! Hey Clams, you up north full time now, or will you still spend time with dibs and mads? great cook my dude.
Perhaps you need to use the latin names for the fish you catch so that there isn't any confusion. Serious Mushroom foragers and researchers do that because there's so many common names for individual fungi that vary from locale to locale.
@CookingWithClams , It's especially important with fungi to use scientific names because eating the wrong one can kill you! On the other hand, eating the really right one might have you experiencing time and the universe in a very different fashion altogether....😉
@CookingWithClams , I wonder how many people have been confused by porgies (aka scup) versus pogies (menhaden, bunker) for instance. Another one would be the flounder relative we sometimes cuaght when we were a kids that was so thin and devoid of meat that they were almost translucent to light, and because they were so skinny, we knew them only as "Irishmen", which I presume might be an analogy to the half starved Irish people fleeing the potato famine in the 1800s. In Boston I think they're known as "sand dabs". We threw them back or gave them to my best friend's lobsterman father to use for bait because there wasn't enough meat on them to be worth filleting. I'm betting that sea robins have other colloquial names for them elsewhere as well.
Auto is dealing with what we call the "cluster F* 5000" . Never fails to happen when the schools are hitting. Now, to be honest, we catch a lot of mackerel the majority going to striper bait. But, we always keep some of the bigger ones to either smoke or pickle. If you want to try the best pickled fish recipe ever then follow this link to the late great Shotgun Red's video. It is seriously the best. ua-cam.com/video/giRuFxjHCEs/v-deo.html
I love your videos but soaking those delicious fresh mackerel in that mess on the deck made me cringe a little. We always killed and bled the fish right away and put them in a clean ice box to keep them in the best condition possible. Otherwise it was another great video!
We were only fishing for about 20 -30 minutes. Hit the school twice, then brained and bled everything and headed in to get it on ice. I think it looked worse than it was.
Let’s get clams to 100,000 already!
NO doubts he will reach 100k he is engaging and an excellent youtuber. Much respect for him. I have learned so much from watching his videos. ALso I have a signed hat from him which is one of my favorites. He is a gentleman and talented fishermen.
Id settled for 30k!!
THANK YOU for the kind words!!
Why Will's channel isn't huge enough for him to be trolling in FU Adsense money is beyond me. I do feel it will blow up.
@flysubcompact he is growing steady and no doubts he will see great results.
When I grew up in New England, whether you caught it in Massachusetts or Maine, or New Hampshire we just called them straight up mackerel.
Looks awesome, dude. I marinade in zip lock too. Just a hack. Mix the marinade right in the bag. No big trick but 1 less bowl to wash. Keep the videos going rooting for you.
That is a great tip. Appreciate the support!
Mermaid farm has a great mango lasse . Mackerel can be caught right off the jetty and used to be caught right in the harbor . The warf in edgartown is a good spot also
That sounds delicious and I love your local tips!
Great video Will! Atlantic mackerel has many sub names, including Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel. They are all the same. We get them in PEI & Nova Scotia as well as many other places outside the US.
I grew up with our family lightly coating in flour with S&P & pan frying. So, so tasty. So important to clean properly. What an absolutely delicious looking meal you prepared. I will definitely try this recipe next time.
Thanks for sharing, as always!!!
We had a late start to the mackerel season in the Bay of Fundy (New Brunswick) this year but they were generally quite large. How was PEI?
YES! If not cleaned right and left for too long...theyre pretty horrible. They have such a short shelf life
Fresh mackerel is so solid. Grilled or just fried.. I love it
HAS to be fresh
@@CookingWithClams , It's delicious fresh,, but if you don't eat it within 24 hours it's suitable only for bait in my experience. You can't freeze it because it'll turn to mush and when we froze the excess catch to use as bait later we would add handfuls of course kosher salt to the ziploc baggies. The salt would pull the excess moisture out of the fish and toughen them up a little bit.
Looking delicious, Will. It took me a long time to come around to eating mackerel, but you're spot-on. Prepared well, there's a savoriness that is really hard to beat.
My grandmother had a recipe that called for stuffing them with a chouriço (linquiça's smokier, spicier cousin) and breadcrumb mixture, like the stuffed quahogs you might have encountered in southern MA or along the Cape. It's unreal. I'm biased, but Azoreans don't miss with the seafood recipes.
That sounds incredible
Will has been racking up the frequent flyer miles. California with Outdoor Chef Life, Charleston South Carolina with Tug Trash Outdoors, glad to see him collaborating with other good people
No fishing in ny in winter (at least none I want to do) gotta make these trips!
I Luv mackerel...grilled mackerel spring roll with fish sauce dip
This sounds incredible
Grilled mackerel with some lemon juice 👌
Unbeatable
Aloha. Oh yeah!
Another great video Will, I did a very basic soy marinade on first Atlantic mackerel I caught and cooked earlier this year but your recipe takes that idea up many notches! Thanks for sharing all your cooking knowledge, you are awesome.
Thank you!!
Good Show. Heart fish 🌮..
Very cool and looks amazing. 🤩 sending much love from Northeast Florida.
Appreciate it, hope to get down there soon!
Here is South Africa we call them slimy mackerel, in future up size your weight, to stop them from swimming up the line, and we cut off every second hook on the sabiki when the mackerel is thick, to avoid the tangles. Great video, keep them coming. 👍🏻
Appreciate the advice! that makes sense and ill do it come herring season
In Australia we call them slimies or slimy mackerel. Great bait for sure. Cool to see them on a plate instead.
They do make excellent striper and crab bait but fresh...they are so good to eat
Dinner is what I call them. Awesome job
Me too!!
As one of your subbers, I grant permission to do future colabs with Otto. My grandfather was also a lanky dude with the same name. Plus, that boat is friggin awesome..."unpretentious" at a Zen level. :) My only critique is the fungus eating, but some weirdos (like my daughter and her boy also pig out on them) love them. Cooking the bait on the basement floor was awesome. More like that. Awesome video!
Haha it was outside!
@CookingWithClams I guess I was too fixated on coals and the fish. Myopic fixation is a feature and a bug with me. :)
I absolutely love Mackerel sashimi. It's my go-to 1st dish to order!
It is so good!
Next time you gotta do more of the cooking up here haha.
You know I’m with you on that
Love all your videos Will. Would have loved to see Mama Clams opinion on your mackerel. We need more Mama Clams 😂.
Next time!
I have so many comments this time but I’m distilling to two.
Junmai mirin??? You had me wondering what I was missing for a good bit. You got a chuckle when you cleared that up.
After watching that pretty traditional Japanese prep I was really expecting that some of your catch went for shime saba. I little tear escaped when I heard they all got smoked.
Dont worry I Have an episode coming up that will satisfy that expectation
Nice oily omega3’s! Good for smoking,eating n bait :)
I grew up in Maine and we couldn’t wait for the mackerel to run! It was so fun as kids because you could just catch so many of them on a Mackerel jig and didn’t really have to work at it
And I’m not talking smoked mackerel that comes in a can
One of the absolute best
@ were you the one on UA-cam that was doing a sushi video of mackerel maybe recently maybe not but I ran into one recently and that was pushing it a little for me😂
But like he say, it’s a beautiful fish and if you think it’s sushi grade rock on with your bad self !
Beautiful plating! Wish I ate fish more..
Thank you!
Great looking fish dinner! Great video!
They were delicious!! Thanks!
Also I love the boats story.
Hilarious and amazing
Holy Mackerel!!
HAHA
Bro, kill’n it! Love your videos as always! Thanks for the inspiration 🥰
Thank you! Plenty more coming
learn lot from ur videos, cool trick with the egg and spoon
A cheat I learned from a ramen restaurant
I was lucky number 7 on the thumb 👍!!!!! I love seafood period trash fish and everything!. If it's in the water I probably enjoy eating it. Not picky. Don't you hate when someone says they like eating fish but not if it's too fishy tasting.😅
HA! yes! They want fish that has zero taste. Never understood that
Aloha. And then the lady orders salmon.
In my 25 years commercial salmon fishing my own boat, my friend with 5 kids are well fed well off my by catch of pacific mackerel, he grilled with garlic oil and oregano
Sounds perfect!
We call those mackerel up here "tinker mackerel" are really boney which is my biggest complaint with eating them, although even with proper care they are really "fishy" tasting due to their oils. I find them best served by butterfly filleting them to avoid the bones and then batter and fry them with a crispy outside coating to cut down on the taste.
I do that with herring and sardines. the butterfly and coating pan fried i mean
Cool video! Lots of good people around you! Congrats!!
Definitely been a great winter
In California, we would call those Spanish mackerel but since I moved to Florida, I’ve learned that those aren’t Spanish mackerel but they’re really good smoked
tinker, greenback, atlantic, boston, norwegian and the list goes on!!
Great video! Thanks for sharing.
Thank you!
Boiling the logs to sterilize them before innoculating them with spores is helpful; I have an acquaintance who grows mushrooms and that's how he does it.
Ah interesting, whatever these guys are doing is working!
👍 Life is Good, congrats on 27k
Grinding along! Thank you
@ good man
Looks awesome! Mackerel is great.
Agreed!
TIL how to peel a fresh hard boiled egg.
Most people will never understand the struggle.
We have chickens and if I wanted hard boiled eggs I would buy eggs from the store.
Fresh eggs are impossible to peel. (until I saw this method)
Looks great as usual Chef.
Haha I get it!
Here in Australia we call them slimy mackerel for obvious reasons 😂. Some people smoke them and most people use them for bait
They are great smoked
dazzling pattern
sweet salt sharp
fire mackerel
That was my nickname in highschool, fire mackerel
@@CookingWithClams Whats the chances of that coincidence? It just gets more weird
Beautiful dish
Thank you!
Nice those shiitake looks good
The taste on them was something special
Greenback Markel is what we call them here in SD
So many names for so many fish depending on where you are
Those would be great in a Penang curry or an Italian tomato base dish.
That sounds amazing!
Cooking mackerel tonight with your method. Think I will cook shitakes and rice too!
Nice!!
Nutrition wise Mackerel is the best choice on the budget.
Well there you go!
Going to have to put the word out on you. Swordfish boats beware.. Your eating the bait :) 😀😃🤣
Hahaha please don’t, I get enough hate
@CookingWithClams lol
another bad ass day fishing !! hell yeah !
It was such a great trip thanks to otto
Love you boys knives. Planning on getting another one.
That makes me happy to hear! he just gave me another filet knife im itching to use
Beautiful Presentation! Nice job Clams!
Thank you!!
Looks 👍 good time with your friends
Great time!
Love mackerel! Koreans eat a ton of it!
Me too!
Nice content. Just came over from Taku’s recent post and subscribed.
Amazing! Subscribed to yours as well
another great video, thanks for sharing!
Thank you!
Firstly, another great one my friend, food looks delicious as always but I have one question. I noticed after you poured soy sauce on the egg you stuffed a paper towel around and on top of it. What is that called and what exactly does it do? Other than the obvious, the whole egg turned colors??? Thanks my friend.
so instead of having to submerge the egg in a lost of soy sauce you use the towel and you get full coverage. a subscriber suggested it and it works like a charm
Beautiful plating, Will. For once, arm charing on YT, I have zero critique. What turned the pickled ginger red?
Food dye. Haha. some companies do it to mimic the color of young ginger (which is usually a pale pink)
What type of knife it that you use often?
Www.langevinknives.com handmade in ny
did you scale it, or leave them on since they're so small on mackerel?
As is. No need to scale
Do you need to bleed them before you ice them down or just ice them?
Always bleed
idc what anyone says, macks are so dang good! Hey Clams, you up north full time now, or will you still spend time with dibs and mads? great cook my dude.
Still splitting time, Just have had more filming opportunities up here Lately
Do they sell a Three Fish crab sauce too?😉
I wish
Call them Lunch:)
And dinner!
subbed 👊!✌️🤙💚😎
Thank you!
is it true that one of those fish has as much good fats as a salmon?
I couldnt say for sure
Are u keeping fish on ice?
Yes
Those are tinker mackeral.
Many names
Perhaps you need to use the latin names for the fish you catch so that there isn't any confusion. Serious Mushroom foragers and researchers do that because there's so many common names for individual fungi that vary from locale to locale.
AH thats a great idea
@CookingWithClams , It's especially important with fungi to use scientific names because eating the wrong one can kill you! On the other hand, eating the really right one might have you experiencing time and the universe in a very different fashion altogether....😉
@CookingWithClams , I wonder how many people have been confused by porgies (aka scup) versus pogies (menhaden, bunker) for instance. Another one would be the flounder relative we sometimes cuaght when we were a kids that was so thin and devoid of meat that they were almost translucent to light, and because they were so skinny, we knew them only as "Irishmen", which I presume might be an analogy to the half starved Irish people fleeing the potato famine in the 1800s. In Boston I think they're known as "sand dabs". We threw them back or gave them to my best friend's lobsterman father to use for bait because there wasn't enough meat on them to be worth filleting. I'm betting that sea robins have other colloquial names for them elsewhere as well.
cranking out the videos, pace yourself. its gonna be a long winter!
Got a few trips planned just for that reason
You've done it once again! 😋😋😋💩
Thank you!!
Auto is dealing with what we call the "cluster F* 5000" . Never fails to happen when the schools are hitting. Now, to be honest, we catch a lot of mackerel the majority going to striper bait. But, we always keep some of the bigger ones to either smoke or pickle. If you want to try the best pickled fish recipe ever then follow this link to the late great Shotgun Red's video. It is seriously the best. ua-cam.com/video/giRuFxjHCEs/v-deo.html
ive only ever pickled herring but i will definitely try this
I love your videos but soaking those delicious fresh mackerel in that mess on the deck made me cringe a little. We always killed and bled the fish right away and put them in a clean ice box to keep them in the best condition possible. Otherwise it was another great video!
We were only fishing for about 20 -30 minutes. Hit the school twice, then brained and bled everything and headed in to get it on ice. I think it looked worse than it was.
@ Thanks for the reply and clarification.
brain and bleed Um like yur boy taught you
who do you think taught him? Ive owned a Fish wholesale company for almost 11 years
My bad surely if you sale them you know how to harvest um lol
Ewww… That’s a dirty boat… not sure I’d wanna fish on that! Does he clean it?! Wow gross lol
Typical commercial boat
Freakin' annoying laughs repeatedly.
Why are you still watching if it bothers you that much?
Boston or Atlantic. Both right. Love eating them!
I thought so!