In the early '50's I think we rented small skiffs/row boats with small motors (at Darian, Conn). We would collect fiddler crabs at low tide off the beach for blackfish bait. Break off the big claw drop it to the bottom and lights out bites and catches! Went to Grad school At UMass Amherst in 1966, and a grad student fellow was doing research on Tautog.
Awesome stuff Will. I'm another LI boy but up here in South Coast Mass/RI now-a-days. Just started getting Tog up here and you've encouraged me to step up my game. We've always done Tautog Sashimi and Ceviche, they make incredible Fish Tacos, awesome Chowdah, and every other way you can do fish. I was concerned about the slime in cooking down the heads and rails for stock, but definitely going to try it now! We had some Tog Sashimi, you showed to wrap it in a paper towel for a day, and then we did the thin slice of grape and lemon - WOW! The tips you give Aaron or the cooking you do on his channel is great as well. Keep up the good work!
Your channel has inspired me to explore other ways of cooking. I live in Leesburg Florida but I grew up in Indiana, fishing for bluegills and catfish and a mushroom hunter. I enjoy your channel. You have taught me a lot.
The first time I went on a charter boat ,was in Ocracoke North Carolina, I was 15 years old and we were catching Black Sea Bass . To this day that's my favorite tasting fish. That was 40 years ago. If you have a chance to visit the island it's a 2 hour Ferry ride from the Mainland. It's a magical place.
We never had much luck using green crabs for black fish bait and did better with sandworms or, especially, *giant hermit crabs* which we collected ourselves by walking in hip deep water out past the sand flats at low tide (they weren't something you usually find at the bait store). We had a wooden board clamped to the side of the boat and a hammer on a ropeto crack the shells with, and although the hermit crabs are soft and don't stay on the hook well, blackfish absolutely cannot resist them. I like the idea of using invasive green crabs as bait but when we were kids we weren't even told that they were invasive and just thought they were part of the natural ecosystem. Anyway, we didn't find them to be particularly effective as blackfish bait; but If I suppose you could use them in a chum pot. Crushed green crabs are excellent bait for minnow traps and eel pots. ( Some rotten people would use smashed up horseshoe crabs as minnow pot bait; shame on them! I personally wouldn't ever harm a horseshoe crab, as I think they're pretty cool, not to mention prehistorically interesting and medically relevant).
Great video Will! That was some awesome catching… by Mike. Lol. Beautiful day, may not need the beanie. Man, what a slicker it turned out to be. Those sea bass are beautiful creatures. I’ve caught them off Vancouver Island. This meal may be one of my favs you have ever done! That looked so delicious! I have meant to ask you if you’ve tried Taku’s chili crisp? Thanks for sharing!!!
Someday I hope to be brave enough to cut up a fish and make broth. Thanks so much for the great care of detailing the what and how! Love your videos!!!
Looks delicious ! The black sea bass are excellent fare also. I ate the Black Sea bass and grey triggers when I commercially fished. They weren’t in demand back then. I sold all the grouper and snapper. Great to see you have a good day catching fish ! Sometimes you struggle :)
@@CookingWithClams, whenever Anthony Bourdain went fishing for his show, he invariably got "skunked". I miss both the man and the show, even though I never personally met him.
I tried using a large softshell blue crab as bait once, in hopes of catching a large striper, but instead I caught the biggest eel I've ever seen! I guess turnabout is fair play since we often used eels as crab bait, also bluefish and striper bait. We ate them as well, and I really like the taste of eel, but the population is nearing species collapse and so I would recommend that nobody use them for bait or catch them for the table. If you haven't read "the Book of Eels", I recommend it.
Fishing the South Texas jetties for sheepshead when I was a kid was so frustrating. The old salts there had a saying, “Set the hook right before they bite!” Your tog adventure took me right back there. Two culinary curiosities, why did you shy away from labeling your dish ochazuke? So, it wasn’t technically dashi or straight tea and blackfish sashimi is certainly not standard but your dish was true in spirit. And, why did you opt for whole leaf shiso instead of a chiffonade? Or maybe both? When I was doing an informal apprenticeship, I was teaching a Japanese chef to fish offshore and he was teaching me, well so very much, he stressed using ochazuke as feel better food when you had pretty much any kind of bug. It has always worked for me.
I like that, set the hook before they bite. That’s exactly how it feels. I’m very careful in calling a dish. It’s proper name in case I don’t do it justice or miss a step. I don’t want people jumping down my throat so normally I will say something is inspired by a traditional dish. The keyboard warriors are many and strong and are diligently standing by waiting for you to make a mistake.
@ yeah, I wrote restaurant reviews (sort of) for the Houston Chronicle’s attempt at an online entertainment site for a few years. The Internet Police are a thing!
Another great video and nice to see your use of Japanese spices and tea. I spent some time over there and miss there unique flavors. Putting the green tea in the broth was new to me and I will give it a try for sure.
Glad you got on some tog. Can’t wait to try the green tea in my next broth. Oh and I know the pain of not finding some Take out chopsticks when u need them.
Mr CWC, Nice piece with the Tautog. Using green crab for bait reminded me of the scourge of the clam flats in Maine. I had an idea that a very good stock could be made with green crabs. I attempted it. Green crabs are plentiful. My attempts thus far have not been good. I have not given up but need some guidance. Have you ever approached this idea? Thanks for your work. Aaron and Madeline have introduced your work with enthusiasm.
Will, I love your channel and this was a fun outing, thank you for all the great content. Please do make a traditional New England type of chowder sometime with whatever you end up catching and give us your take on what a Chowder should be...Northeast or Southeast, doesn't matter! I spent my teenage years living in Key West and thoroughly enjoyed every single second of it. I've also spent the last 25 years in the great Northwest...we have our own stories to tell! Love you brother!
My mother used to make a 5 gallon pot of traditional broth style clam chowder to accompany our once a year clambake party at our beach cottage. Only 5 ingredients: chopped-up Quohog clams, clam broth (both canned and tge liquid left over from steaming the whole live clams), sautéed onions, diced potatoes, and butter, plus peppercorns. After growing up on that wonderful elixir, I refuse to ingest clam chowder made with milk/cream or, gasp, a heresy, tomato.😖 Unfortunately it only stays fresh for about 24 hours after you make it.
@@CookingWithClams , Well you definitely should make an effort to do so assuming we get a winter that's cold enough you can safely walk out on a frozen pond or lake. Perch bluegill and crappie caught through the ice are incredibly lean sweet and flavorful. I've made a panfish chowder with a spicy tomato base that was out of this world. The bite from these fish is incredibly light and tentative in the wintertime and so we used to take a piece of wound guitar string about 2 inches long and add a tip top eyelet to it and tape it to the end of the Pole as an extra sensitive indicator that shows you when something nibbles very lightly.
@@CookingWithClams, Of course if you're in Key West for the entire winter then there won't be any ice fishing in your near future..... But it can be a lot of fun. I prefer jigging with tiny jigs or a Swedish Pimple or something similar (a small Kastmaster or hammered Hopkins lure perhaps) that has been tipped with a small grub or meal worm. You can catch a ton of fish in a short time if you come into a bite at the right time and location!
Sir my first time seeing your vids so can you say few words about the boat also I see that share the culinary appreciation of the throat and collar 25 yrs ago nobody ( I knew)m appreciated that part of a fish
A question where can I get the ingredients because there's no Japanese place by me on Staten Island New York how do I go by getting it because I got fillet of black fish in my freezer that I picked some black fish like a week ago and I got it in a Ziploc bag in the freezer meaning I got the head the body and stuff still in the freezer but they're filleting cleaned so just asking do you know where I can get ingredients from because I tell you that look good thank you if you could give me the information
@@CookingWithClams I didn't know we had one on Staten Island I know Forest Avenue I got to take a bus on Forest Avenue but I'm trying to figure out what bus to take I mean I got Blackfish caucuses I think I got like two caucuses plus the head that I was going to use them for blue crabbing next year but after watching your video with the caucuses and the head of the Blackfish damn very interesting I mean I caught too many Blackfish this year
Is that a butane stove? I can't imagine one of those small butane canisters lasting thru a one hour simmer. I like these vids from the North Country. I am not a sashimi guy but I sure would have enjoyed the rice and broth with the seasoning you used. Your buddy snookered you by giving you the telephone pole to fish with while he hammered them with the Ugly Stik.
That’s actually my Rod to pull em off wrecks. I didn’t know we were fishing so shallow. Also I didn’t have the touch but hey happy to have my two keepers
Boater are like people driving on the roads these days. No manners, courtesy, or shame!!! At least the jon boat had an appropriate name!! 😝 Interesting combination of flavors!! I thought the secret ingredient was bay leaves. Have a good one.
Since you eat so much raw fresh ocean fish, how often do you get tested for parasites and/or take anti-parasitic's? So much of what's out there has *some kind* of crawly in it; even if most of them aren't harmful or even noticeable. (There's a reason even top shelf tuna gets frozen before use as sushi/sashimi)
I wonder what the blackfish think of the invasive Mitten crabs from Asia. Some idiot was importing these to New York because they're considered a Chinese delicacy, but they got loose and are now colonizing the western end of Long Island sound.
Another delicious video that looked very 🤤!!! I might have to run up to Long Island!! Check out new country song “Me around you” by James Harris featuring Matt Riner
your buddy should brushen up on the regulations for NY. seabass are 16.5" min. not 16" and even though you steamed all the way to the CT side, you are returning to NY
Just finished dinner and need some entertainment for that relaxation time. Woot woot!
It’s a long one!
OMG bro those clouds with that sunrise look beautiful in the intro... Some of the best parts of the start and end to a fishing day
You ain’t lying, this was a perfect day out there
Hell yeah brother 💪🏼
Great day!
Good job Will looked good eats too
Thank you Edwin!
🤙niiice, Fishing on your friends boat looked like a lot of fun!
Was a good time and Mike is an absolute legend
@@CookingWithClams Excellent! Looked enjoyable. See ya on the next one.
I wish you were cooking for me!!! Great video as usual😊
Thank you Kim!
In the early '50's I think we rented small skiffs/row boats with small motors (at Darian, Conn). We would collect fiddler crabs at low tide off the beach for blackfish bait. Break off the big claw drop it to the bottom and lights out bites and catches! Went to Grad school At UMass Amherst in 1966, and a grad student fellow was doing research on Tautog.
Man that sounds fun! The fishery is definitely healthy thanks to heavy regulations
Awesome stuff Will. I'm another LI boy but up here in South Coast Mass/RI now-a-days. Just started getting Tog up here and you've encouraged me to step up my game. We've always done Tautog Sashimi and Ceviche, they make incredible Fish Tacos, awesome Chowdah, and every other way you can do fish. I was concerned about the slime in cooking down the heads and rails for stock, but definitely going to try it now! We had some Tog Sashimi, you showed to wrap it in a paper towel for a day, and then we did the thin slice of grape and lemon - WOW! The tips you give Aaron or the cooking you do on his channel is great as well. Keep up the good work!
Wow! Thank you!!
Those blackfish filets looked very snapper like. What a fun fish to catch and cook.
The meat is so clean tasting. Almost sweet
Amazing video. Please build a cookbook Will, I would buy some copies to gift my family and of course one for myself.
Maybe one day!!
Your channel has inspired me to explore other ways of cooking. I live in Leesburg Florida but I grew up in Indiana, fishing for bluegills and catfish and a mushroom hunter. I enjoy your channel. You have taught me a lot.
That makes my heart full, thank you
Keep up the good work!!!
The first time I went on a charter boat ,was in Ocracoke North Carolina, I was 15 years old and we were catching Black Sea Bass . To this day that's my favorite tasting fish. That was 40 years ago. If you have a chance to visit the island it's a 2 hour Ferry ride from the Mainland. It's a magical place.
Dayamnn dude! This looks and sounds delicious. Glad to see you always respecting the harvest.
I appreciate it
We never had much luck using green crabs for black fish bait and did better with sandworms or, especially, *giant hermit crabs* which we collected ourselves by walking in hip deep water out past the sand flats at low tide (they weren't something you usually find at the bait store). We had a wooden board clamped to the side of the boat and a hammer on a ropeto crack the shells with, and although the hermit crabs are soft and don't stay on the hook well, blackfish absolutely cannot resist them. I like the idea of using invasive green crabs as bait but when we were kids we weren't even told that they were invasive and just thought they were part of the natural ecosystem. Anyway, we didn't find them to be particularly effective as blackfish bait; but If I suppose you could use them in a chum pot. Crushed green crabs are excellent bait for minnow traps and eel pots. ( Some rotten people would use smashed up horseshoe crabs as minnow pot bait; shame on them! I personally wouldn't ever harm a horseshoe crab, as I think they're pretty cool, not to mention prehistorically interesting and medically relevant).
Great video Will! That was some awesome catching… by Mike. Lol. Beautiful day, may not need the beanie. Man, what a slicker it turned out to be. Those sea bass are beautiful creatures. I’ve caught them off Vancouver Island.
This meal may be one of my favs you have ever done! That looked so delicious!
I have meant to ask you if you’ve tried Taku’s chili crisp?
Thanks for sharing!!!
I haven’t but would love to
Someday I hope to be brave enough to cut up a fish and make broth. Thanks so much for the great care of detailing the what and how! Love your videos!!!
Do iiiiit! Haha
Always heard of tautog for the northerners so I’m happy to see this post. Now I understand how good they are.👍 Thanks Will.
A delicious fish!
Your plates are always so beautiful!😊
Thank you!!
Looks delicious ! The black sea bass are excellent fare also. I ate the Black Sea bass and grey triggers when I commercially fished. They weren’t in demand back then. I sold all the grouper and snapper. Great to see you have a good day catching fish ! Sometimes you struggle :)
I don’t cut out the bad days like most UA-camrs haha
@@CookingWithClams, whenever Anthony Bourdain went fishing for his show, he invariably got "skunked". I miss both the man and the show, even though I never personally met him.
Great fishing trip Will that fish looked awful tasty nice they had good size to them great video tks Will going to stay in New York
Already back in key west! Haha
I tried using a large softshell blue crab as bait once, in hopes of catching a large striper, but instead I caught the biggest eel I've ever seen! I guess turnabout is fair play since we often used eels as crab bait, also bluefish and striper bait. We ate them as well, and I really like the taste of eel, but the population is nearing species collapse and so I would recommend that nobody use them for bait or catch them for the table. If you haven't read "the Book of Eels", I recommend it.
Mike eats tonight Will still wishes he had something to eat 😂😂
Haha I got my 3 and a seabass. Not a bad day
Once again a GREAT video!!
Thank you mom!
@@CookingWithClams thanks mother clams
What a great fishing day. The food was so delicate and rich. I just love how you extract everything from a great catch. Cheers!
Time consuming but worth ot
Yum, I'm so excited to go to the asian market today to find some of the ingredents you used!
Yuzu kosho is a game changer
Fishing the South Texas jetties for sheepshead when I was a kid was so frustrating. The old salts there had a saying, “Set the hook right before they bite!” Your tog adventure took me right back there.
Two culinary curiosities, why did you shy away from labeling your dish ochazuke? So, it wasn’t technically dashi or straight tea and blackfish sashimi is certainly not standard but your dish was true in spirit. And, why did you opt for whole leaf shiso instead of a chiffonade? Or maybe both? When I was doing an informal apprenticeship, I was teaching a Japanese chef to fish offshore and he was teaching me, well so very much, he stressed using ochazuke as feel better food when you had pretty much any kind of bug. It has always worked for me.
I like that, set the hook before they bite. That’s exactly how it feels. I’m very careful in calling a dish. It’s proper name in case I don’t do it justice or miss a step. I don’t want people jumping down my throat so normally I will say something is inspired by a traditional dish. The keyboard warriors are many and strong and are diligently standing by waiting for you to make a mistake.
@ yeah, I wrote restaurant reviews (sort of) for the Houston Chronicle’s attempt at an online entertainment site for a few years. The Internet Police are a thing!
Fantastic video will I love watching because of the unique dishes you can turn anything into it’s great
I appreciate it! Thank you for always watching
Nice sweatshirt man!, I used to work for Nagles as a summer job in high school/ college summers
No way! My business partner is a Nagle
@@CookingWithClams Thats awesome! They’re good people I loved pushing fish for them
Another great video and nice to see your use of Japanese spices and tea. I spent some time over there and miss there unique flavors. Putting the green tea in the broth was new to me and I will give it a try for sure.
Look up ochazuke
Will do
The cook looked great! Thx!
Thank you!
Same as north shore of Long Island
Wouldn't be a clams video without some porgy!! Great stuff man
Hahaha seriously
Let’s go❤👍
Great day on the water
Glad you got on some tog. Can’t wait to try the green tea in my next broth. Oh and I know the pain of not finding some
Take out chopsticks when u need them.
But finding one?! One…. Why was there only one??
Mr CWC, Nice piece with the Tautog. Using green crab for bait reminded me of the scourge of the clam flats in Maine. I had an idea that a very good stock could be made with green crabs. I attempted it. Green crabs are plentiful. My attempts thus far have not been good. I have not given up but need some guidance. Have you ever approached this idea? Thanks for your work. Aaron and Madeline have introduced your work with enthusiasm.
I made green crab bisque a few episodes back
INVASIVE Green Crab Bisque | Catch Clean Cook
ua-cam.com/video/UViESE9A13E/v-deo.html
Crushed green crabs are excellent bait for minnow traps and eel pots.
Will, I love your channel and this was a fun outing, thank you for all the great content. Please do make a traditional New England type of chowder sometime with whatever you end up catching and give us your take on what a Chowder should be...Northeast or Southeast, doesn't matter! I spent my teenage years living in Key West and thoroughly enjoyed every single second of it. I've also spent the last 25 years in the great Northwest...we have our own stories to tell! Love you brother!
Ah I’ve done one on the channel with cod! I’ll have to re do it using a fish in key west
@@CookingWithClams I must have missed it, I'll go find it
@@tomlpdx it was a while back
My mother used to make a 5 gallon pot of traditional broth style clam chowder to accompany our once a year clambake party at our beach cottage. Only 5 ingredients: chopped-up Quohog clams, clam broth (both canned and tge liquid left over from steaming the whole live clams), sautéed onions, diced potatoes, and butter, plus peppercorns. After growing up on that wonderful elixir, I refuse to ingest clam chowder made with milk/cream or, gasp, a heresy, tomato.😖 Unfortunately it only stays fresh for about 24 hours after you make it.
The teeth on the blackfish reminds me of Sheepshead teeth. Great dish! Looks delicious.
Very similar!
They have teeth like the cartoon character Vincent Van Gopher .
Have you ever caught panfish through the ice? That's similar to how blackfish bite, very gingerly.
Never
@@CookingWithClams , Well you definitely should make an effort to do so assuming we get a winter that's cold enough you can safely walk out on a frozen pond or lake. Perch bluegill and crappie caught through the ice are incredibly lean sweet and flavorful. I've made a panfish chowder with a spicy tomato base that was out of this world. The bite from these fish is incredibly light and tentative in the wintertime and so we used to take a piece of wound guitar string about 2 inches long and add a tip top eyelet to it and tape it to the end of the Pole as an extra sensitive indicator that shows you when something nibbles very lightly.
@@CookingWithClams, Of course if you're in Key West for the entire winter then there won't be any ice fishing in your near future..... But it can be a lot of fun. I prefer jigging with tiny jigs or a Swedish Pimple or something similar (a small Kastmaster or hammered Hopkins lure perhaps) that has been tipped with a small grub or meal worm. You can catch a ton of fish in a short time if you come into a bite at the right time and location!
Gotta admit, not huge on raw-ish fish but those fish collars….. damn they looked deeelish ! Thanks for doing what you do.
For someone who doesn’t like raw fish, blackfish is perfect. Super mild and good texture
Great video...but it ain't the same without Mama Clams!
Haha fair
Sir
my first time seeing your vids
so can you say few words about the boat
also I see that share the culinary appreciation of the throat and collar
25 yrs ago nobody ( I knew)m appreciated that part of a fish
Hopefully people start utilizing it more!
right
ae you willing to tell me a little about the boat, it is my dream to someday by a boat before I die and fish the Sound
@@CookingWithClams
@@stevetautog880 I don’t know a thing about boats. It was my friend mikes
Awesome! That is a new species for me but everything was great.
In the wrasse family, closely related to CA sheepshead
Good Stuff! Thanks for posting. Peace..!
Thank you joe!
I guess you know about Forest Avenue I guess you know Staten Island by heart unless you lived in Staten Island at one time
Worked there when I was 19 at Ron and Dave’s tattoo
@@CookingWithClams I guess I got to find that Asian market I just got to find out what bus goes up there you know how do you Staten Island buses are
Did you freeze and thaw the green crabs to kill them? I don't see them moving or trying to crawl out of the bucket, let alone pinch your fingers.....
Oh they were!
Oh they were!!
A question where can I get the ingredients because there's no Japanese place by me on Staten Island New York how do I go by getting it because I got fillet of black fish in my freezer that I picked some black fish like a week ago and I got it in a Ziploc bag in the freezer meaning I got the head the body and stuff still in the freezer but they're filleting cleaned so just asking do you know where I can get ingredients from because I tell you that look good thank you if you could give me the information
You have Asian food market on Forrest ave. Just call to see if the have yuzu kosho. Or look for an “Asian” market (not just Japanese)
@@CookingWithClams I didn't know we had one on Staten Island I know Forest Avenue I got to take a bus on Forest Avenue but I'm trying to figure out what bus to take I mean I got Blackfish caucuses I think I got like two caucuses plus the head that I was going to use them for blue crabbing next year but after watching your video with the caucuses and the head of the Blackfish damn very interesting I mean I caught too many Blackfish this year
@@CookingWithClams if you know any bus that goes up there and what street it's on I'll jump on that thing this week thank you for the info
I need to start saving the collars Ive been trashing for a long time , they look good. What is the Fire Pride 111 on your shirt ?
My buddy’s graduating academy on Oahu
Aloha Will. Did you hear about the new taugzilla? 26lbs, new record, and released. Caught somewhere on Long Island.
Holy!! These were 5-7 lb I can only imagine fighting something bigger
@@CookingWithClamsAloha. Never fished for them, but I’ve heard they fight like hell.
if you wipe it fish down with vinigaer the slim will turn white and you can crape it off same with ells
Interesting technique
When are you going back to the Key's, or did you guys have a falling out?
Falling out? I split time between ny and kw every year for seven years now
Is that a butane stove? I can't imagine one of those small butane canisters lasting thru a one hour simmer. I like these vids from the North Country. I am not a sashimi guy but I sure would have enjoyed the rice and broth with the seasoning you used. Your buddy snookered you by giving you the telephone pole to fish with while he hammered them with the Ugly Stik.
That’s actually my Rod to pull em off wrecks. I didn’t know we were fishing so shallow. Also I didn’t have the touch but hey happy to have my two keepers
I was wondering if you'd go togging after your green crab CCC.
I'm the tog master. If you want to do a subscriber trip, count me in.
Haha it was only natural to get out there after catching those crabs
How do you recommend resting the fillets overnight? Just leave them wrapped in the paper towel?
Yes, in the paper towels and in a container or plastic bag
Swap the paper towels when they are completely saturated
Delicious morsels
I want more!
Are you going back down to keywest? Or just takeing a break?
I split time. For seven years now
Boater are like people driving on the roads these days. No manners, courtesy, or shame!!! At least the jon boat had an appropriate name!! 😝 Interesting combination of flavors!! I thought the secret ingredient was bay leaves. Have a good one.
Bay leaves, tea leaves… kinda the same haha
New to your channel. New subscriber. Great video. What state do you fish out of? Thanks
I do travel a lot and fish, and as many places as I can, but homebase is split between New York and Key West
Tell me where to send the cookie basket?
The what now?
Great video Chef. Did you work or study in Japan?
I didn’t! Just love the style of cooking
Since you eat so much raw fresh ocean fish, how often do you get tested for parasites and/or take anti-parasitic's? So much of what's out there has *some kind* of crawly in it; even if most of them aren't harmful or even noticeable. (There's a reason even top shelf tuna gets frozen before use as sushi/sashimi)
I don’t get tested no, and I don’t typically freeze my fish. Really what is the big one would be a tape worm and that’s from raw salmon
Did you move back up north?
Nope
Amazing
Thank you
I wonder what the blackfish think of the invasive Mitten crabs from Asia. Some idiot was importing these to New York because they're considered a Chinese delicacy, but they got loose and are now colonizing the western end of Long Island sound.
I cook and eat em
@@CookingWithClams , are you catching them in the Sound?
Did you leave Key West ? Are you still roommates with Aaron?
Sitting with him in key west right now
Aloha. He does the snowbird migration.
Is that NorthPort??
Northport stacks
use a spinning roddd with the jigg bro
that why ure not catchn
Once I got the feel of the bite I was catching. Two keepers is ok by me!
🔥
Thank you!
Where were you fishing? What inlet?
Long Island sound, by CT
@@CookingWithClams I see. You launched in the Northport Basin. It was a nice calm day.
We were fishing CT
@@CookingWithClamsAre there different reg’s fishing in CT vs NY?
The cooking was. better than the catching
Well, it is in fact a cooking channel so that’s good!
@@CookingWithClams i knew it. Nice dish chef!
Another delicious video that looked very 🤤!!! I might have to run up to Long Island!! Check out new country song “Me around you” by James Harris featuring Matt Riner
Thank you! I will
You must be new to taug fishing
Why’s that?
Will I like to eat my black fish fried with tomato lettuce on hard roll
Sounds tasty and like a perfect sandwich
In a word, YES. Made with blackfish, it's the best fish sandwich I've ever had.
🇺🇸😎❄️
Beautiful day!
@@CookingWithClams 👍🏻✌️
your buddy should brushen up on the regulations for NY. seabass are 16.5" min. not 16" and even though you steamed all the way to the CT side, you are returning to NY
Good to know. Both those seabass were over 16.5 by about an inch. I’ll pass along the info though
Sounds like they bite like sheepshead
Very similar. Finicky bite. Pick up the crab and chew
Cheeks are the best…
Like a scallop
Put your fish on a towel. Keeps it from sliding.
Thanks. Next time