I fail to understand why anyone would give Strick a thumbs down... he's showing epic country, epic fishing and food gathering and he has an EPIC girlfriend who can fish like crazy!!!! This is one of the 3 sites that gets an automatic thumbs us. Keep them coming!!!!
I read there is one accidental thumbs down for every one thousand thumbs up. I think I accidentally hit the thumbs down for every 100 thumbs up. But yeah, some poor pricks have lost their minds too!
The only feasible logical outcome of deductive reasoning! it must have happened by accident! I've caught myself a few times and I'm sure most of us have over time so beyond the doubt it get 5 thumbs up and a foot up your bum if you disagree with me! Hahaha 🤣🙋👍💯🍻!!!
To avoid curling on the Barra cook the fillet whole skin side down and just press it down gently for 30 seconds, that way it won’t spring back up on itself 👌🏻
If you put your fish in the oil skin down then take it off the flame, the fish will relax and flatten out again. Then put it back on the flame and cook as normal. Great video.
When doing skin side down .. put into a really hot pan ... and put something on top to keep it FLAT in the pan ... the turn over for the rest of the cook ! 😁
Decades ago I was at the Murray Mouth on the Coorong in South Australia when a school of juvenile Mulloway were on the bite. One fisho was so excited and impatient that every time she hooked up she just turned and ran up the beach to drag a fish straight out of the water without winding the reel at all, it was quite entertaining!
I know it’s not easy on an open fire , try cooking the skin on Barra by starting with a cold pan skin side down with lite weight pressing down like a pan lid from a smaller pan . Once you see white edge around the fish about 1/3 way up the fillet turn it over and finish cooking lid of You will get crispy skin with less curling of the fillet , scoring the skin will also help. Loving the videos thanks very much
Slice the fish skin with several shallow relaxing cuts just through the skin....season it as u did, cook skin side down. prevents skin curl and gets more seasoning in there
@@gordontucker2483 New Zealand Doco on three Kiwis at to top.!!!. Bruce McLaren with Denny Hume & Chris Amon...www.nzonscreen.com/title/trio-at-the-top-2001
tip to stop the fish curling: score the skin (about 1cm deep) perpendicular to the spine. when you cook, go skin down first for sure and also put a bit of pressure down on the fillet when it first hits the pan. It might stick at first but when it starts cooking it will release itself. If you have temp of the pan just right you will have the best crispy skin every time! chef.
Hi You Two: Just started watching and really love what you are doing and sharing. I think your'e non bragging nor loud approach is a real winner. I also really like that you obviously care about each other. I'm a an alpine NSW canoeist fisher; had a pretty ordinary summer so envy your'e sunshine.
You are going to eat like a king and queen that night. Any meal with Fran would be enjoyable. Got to keep her well fed and happy so you need to pay her proper attention. Great video brother
hey mate its skin down whole cook , but before you put in the pan put in skin down on some plain flower and seasoning of choice then cook skin down for the whole cook using some butter in the pan with a lid on pan to steam other side of fish then take off heat just b4 its fully cooked coz fish will keep cooking for abit so let sit for 2 min then there ya go
The reason u go skin side down first is because that’s the hottest the pan will be during the cooking process. If u want to stop the fish from curling up on you just hold it for 20-30 second after u place it in the pan. Not only does it stop the piece from curling it also helps get a good
The Oyster is so Freshest, Healthiest and so delicious of all time. Watching this vid, I remember my younger days back in my hometown Surigao, Siargao. Kudos to you both. New subscriber here.
Always skin side down with good skin on fish...would also flour and saltlt n pepper the whole cut fillets then cook skin side till almost cooked through then only flip to sear the top...squeeze of lemon or lime....
Strick, Wow, this adventure has been amazing for us viewers, can't begin to think how good it'd be actually doing it ya lucky bastard, although I don't think I'd be able to sleep real good with them crocs lurking around.... And don't worry Fran I'll come along on the next adventure and caress you while Strick caresses his fish.......Thankyou so much guys for such great content. Love it..
Strick, as you've probably been told endless times before, Fran in one hot one... Not the reason I'm going to be watching though (I too bloody old, lol) and want to see how you two get on, and will have to go back to earlier vids. I love fishing/foraging vids, especially in the North. As a bushy moving to Cooktown, just before the '80s ended and finding out how good seafood was (it sucks down here in the south-east, where I am now again), I'm still wondering why I'm still not back up there. Those black-lipped oysters, even the little milky oysters were like heaven in my mouth. I was never a big fan of Barra, with better tasting reef fish always on hand. Fun to catch though. When I see the shop prices for it down here, I laugh, but would prefer fresh fish any day, even if it was Barra. Safe travels you two... watch the crocs, there's nothing like a 20' croc surfacing beside your little 8' wooden dingy with a 2hp motor, and the tide against you while fishing for grunter along the mangroves.
Trick I've used for crispy skin minimize curl. Is to go skin down first but you need to smash that sucker down onto the pan for a good +30s. After that I've noticed it seems to accept its fate and doesn't attempt to curl on you.
You gotta score the skin my friend.. lightly run your knife in an “x” pattern on skin, making sure not to cut too deep through the skin.. your portions won’t twist and curl.. try it mate you’ll be stoked with the results 🤙🏼
Agree with comments saying that Fran should show up more in your vids You tend to focus on you. One question Fran nickname for Francesca ? cause she looks Italian style Thanks for your vids guys it helps feeling better during this dark times
Another ripper episode Strick and Fran. The big fan is on high here with rain around too so it’s a pretty quiet Easter break. Cool to relax and watch your latest episode.
Hey guys love your videos so much! pro tip which im sure you already know is cross scoring the skin stops it from curling. Cant believe how unreal your adventures are, you'll probably remember it for the rest of your life.
Can't get enough, guys, it's getting better and better with your episodes. Food? great, fishing? superb, Fran? a sweetheart who rubs on you like a cat and a perfect fishing buddy at the same time....my God that is all you might need in life! But, I get scared shitless with crocs...Guys if I were a good Christian I would pray for you!
Nice video my compliments and a little tip for your cooking, you can press down ghe fish in the beginning so al the skin is straight and evenly cooked crispy or use more oil so the skin is stil in oil while it curled up 👍🏻keep on living the good live and make me jealous 😜👍🏻💪🏻
I cook my barra in butter with lime salt and fourt seasons pepper and I put it skin side down and let ti cook about half way flip it over and thake the skin off and make it like a crispy skin crackling type thing.
I was thinking, some of those trees around the mangrove must have some aromatic seeds and leaves they could use to add a bit more flavour? But which ones?
Cook fish skin down first always. Releases the fats from under the skin which then flavours the meat when you flip. Score the skin cross ways lightly to stop it curling up.
Hey brother those mud mussels, I’m from a Torres Strait islander background. In our language we call them uckles, they’re like a delicacy to us lol. Bloody beautiful chucked straight on the fire and wait for the shell to open up👌🏽
You need to score the skin side so that it won't "fold up on itself". After scoring it add the salt so the salt will also get into the cuts and flavor the meat. Then you can cook it skin side down without it curling up on you. Awesome channel though, big fan!
Epic content guys, keep it coming. Also, score the fish skin side 1cm deep and this will ensure it doesnt curl when hitting the pan. I often cook crispy sea bass, works 99% of the time 100% of the time!
If I lived near the water like that... you'd never see me again... I could've gotten lost out there as a young kid. Now I have a family, grandkids, wife, farm and bills... no chance for that to happen again...
Everything about this adventure is great, Just one thing! How could anyone eat fish for breakfast, lunch, and dinner for months? I just could not do it. The rest of the adventure is outstanding.
Hey Strick, Next time you do crispy skin fish, go skin down first and hold it down with spatula/fingers for 20-30 seconds, the skin will set and you’ll have perfect, flat crispy skin! 👍
Only recently discovered your channel. Whoa. Amazing scenery. Conducted research in the NT years ago… seeing this scenery is fantastic… one of these days - to the Kimberley region for sure. Thanks for the videos. And, I will check out the way you do Barra. Much obliged.
It helps to cook skin side down when the pan is medium heat, this stops it from curling up immediately whilst still getting it crispy asthe pan heats up
Cook it skin side down and hold it down for about 15-30 seconds so it doesn’t curl up. That’s all you have to do haha. Hope that helps your crispy skin adventures in cooking :)
Next time you want crispy skin fish score the skin rub with olive oil and salt cook skin side down first the scored skin stops fish from curling and makes skin crispy works with all fish fillets especially salmon
Love your adventures, amazing... on the fish, I found cutting 2 or 3 slits on the skin stops it from curling up and makes crispy edges on the slits, sooo good 🤙🏽🌊
SCORE THE SKIN and it wont curl up when you put it skin side down which is the correct way to cook it Skin down then dont touch it until its almost cooked thru then a quick flip and one minute and its done.
I think being on high alert in those mangroves is a good thing, learning about the sounds and being aware will keep you alive.
I fail to understand why anyone would give Strick a thumbs down... he's showing epic country, epic fishing and food gathering and he has an EPIC girlfriend who can fish like crazy!!!! This is one of the 3 sites that gets an automatic thumbs us. Keep them coming!!!!
Jealousy mate.
I read there is one accidental thumbs down for every one thousand thumbs up. I think I accidentally hit the thumbs down for every 100 thumbs up. But yeah, some poor pricks have lost their minds too!
Those are the jealous and envious....
The only feasible logical outcome of deductive reasoning! it must have happened by accident! I've caught myself a few times and I'm sure most of us have over time so beyond the doubt it get 5 thumbs up and a foot up your bum if you disagree with me! Hahaha 🤣🙋👍💯🍻!!!
Cos he didn’t show enough of his hot misso
So considerate to the environment and other species. How many people would give back to the ocean. I like this couple.
So where he says he "burbs" the plastic waste, thats ok with you?
@@donaldsmith6717 Yes, because he is saving the lives of sea creatures by burning the plastic. He explained his reasoning if you were paying attention
You two are very likeable. Thanks again for filming your adventures
Keep up the good work, we love to see you and fran together, thats the magic to your show is love.
What nice dishes.. The crabs, mussels, oysters, fish & rice looks good.. The best dish of all, beautiful Fran.. U lucky man..
To avoid curling on the Barra cook the fillet whole skin side down and just press it down gently for 30 seconds, that way it won’t spring back up on itself 👌🏻
If you put your fish in the oil skin down then take it off the flame, the fish will relax and flatten out again. Then put it back on the flame and cook as normal. Great video.
Haha feeling in the right direction when its squirting 😂 bet you had a smile on your face after saying that!
When doing skin side down .. put into a really hot pan ... and put something on top to keep it FLAT in the pan ... the turn over for the rest of the cook ! 😁
"You caress the Barra more than you caress me". LOL! Pay attention, that has meaning!
I’m thinking Fran likes to embarrass, put him on the spot. Pretty funny
Maybe all those oysters they have been eating is starting to have a effect.......on Fran
@@alquinn3562 I agree mate. I think Fran has a pretty wicked sense of humour. Funny stuff.
The Australian Association of Oyster dealers categorically refute the message... we insist there's nothing wrong with our product.
@@playtime6909 well done
Decades ago I was at the Murray Mouth on the Coorong in South Australia when a school of juvenile Mulloway were on the bite.
One fisho was so excited and impatient that every time she hooked up she just turned and ran up the beach to drag a fish straight out of the water without winding the reel at all, it was quite entertaining!
Absolutely love you guys!!
I live vicariously through you. Keep up the great work!
Cheers from the desert 🌵
" End up talking like Darren Lockyer " made me rock mate
Whoa. Learned a lot about salties today.. I would never have thought they would mess with a tent!
I'm really enjoying the show. Thanks for letting us live vicariously through you. :) keep kicking ass.
I know it’s not easy on an open fire , try cooking the skin on Barra by starting with a cold pan skin side down with lite weight pressing down like a pan lid from a smaller pan . Once you see white edge around the fish about 1/3 way up the fillet turn it over and finish cooking lid of
You will get crispy skin with less curling of the fillet , scoring the skin will also help.
Loving the videos thanks very much
Slice the fish skin with several shallow relaxing cuts just through the skin....season it as u did, cook skin side down. prevents skin curl and gets more seasoning in there
Australia is like a forbidden Eden in a Star Trek episode. Smell the gorgeous flowers then they devour you.
Hands down best channel on youtube right now. Inspired me to make the move from vic to North QLD. See you on the water 🤙
Fran is a love I would enjoy seeing more of her in your videos
Bruh that’s a creepy af thing to say. 😕
@@gordontucker2483 New Zealand Doco on three Kiwis at to top.!!!. Bruce McLaren with Denny Hume & Chris Amon...www.nzonscreen.com/title/trio-at-the-top-2001
Fron, you are the best fishing buddy ever.
Man I miss those days. Camping out catching your own meals
Just out living life on life's terms !
tip to stop the fish curling: score the skin (about 1cm deep) perpendicular to the spine. when you cook, go skin down first for sure and also put a bit of pressure down on the fillet when it first hits the pan. It might stick at first but when it starts cooking it will release itself. If you have temp of the pan just right you will have the best crispy skin every time!
chef.
Fran is right that’s why you slash the skin it stops the fillet from curling up but you heed to hold it down with your hand when it’s skin side down.
Hi You Two: Just started watching and really love what you are doing and sharing. I think your'e non bragging nor loud approach is a real winner. I also really like that you obviously care about each other. I'm a an alpine NSW canoeist fisher; had a pretty ordinary summer so envy your'e sunshine.
Having a great time keep your eyes on them crocodiles.
Fran is adorable and forgot to mention stunning 🌹
Waking up Easter morning to a coffee and new ep in bed 🐰👌🏽 another killer ep... happy Easter guys
You are going to eat like a king and queen that night. Any meal with Fran would be enjoyable. Got to keep her well fed and happy so you need to pay her proper attention. Great video brother
You tell Fran that she does NOT ruin your videos. In fact, MORE FRAN! :-)
hey mate its skin down whole cook , but before you put in the pan put in skin down on some plain flower and seasoning of choice then cook skin down for the whole cook using some butter in the pan with a lid on pan to steam other side of fish then take off heat just b4 its fully cooked coz fish will keep cooking for abit so let sit for 2 min then there ya go
Fascinating...this is better than Star Trek!!
The reason u go skin side down first is because that’s the hottest the pan will be during the cooking process. If u want to stop the fish from curling up on you just hold it for 20-30 second after u place it in the pan. Not only does it stop the piece from curling it also helps get a good
Yep, score the skin b4 salting/spicing. Works a treat.
The Oyster is so Freshest, Healthiest and so delicious of all time. Watching this vid, I remember my younger days back in my hometown Surigao, Siargao. Kudos to you both.
New subscriber here.
Most enjoyable ( again ) and I’m 100% with you on burning the plastic 😊👍
Bloody brilliant burning oysters on the rocks! 5 star meals every day. I reckon you should catch a croc next, tasty!
Lol! If skinning them is anything like alligator it isn't worth the effort.
It seems so self-evident and simple yet I’ve never seen that technique before nor would have thought of it. 👍
Cool video! Beautiful there and my gosh your lady is crazy adorable! Give her an extra hug!
Glad ytube got me here...epic way of life what a way to eat !! Best of the best food guys enjoy..
Fish looks amazing, looks don't matter, I bet it tasted like heaven especially after not eating for a day.
Skin your fillet and then slice the skin into inch wide pieces and then fry that on its own, salt as well to finish.
Salt your fish skins, then double fry the skin for a crunchy fish skin crisp.
great vid
Always skin side down with good skin on fish...would also flour and saltlt n pepper the whole cut fillets then cook skin side till almost cooked through then only flip to sear the top...squeeze of lemon or lime....
Thank you for sharing your adventures. Keep safe always👍👍👍
Oh my gosh! The oysters and the mud muscles look absolutely delicious!
These just keep getting better and better. Cheers 🤙🏻
Wow, the place is very beautiful and there are still many sea animals on the beach
Awesome vids what an amazing adventure. Cheers. Please be careful burning driftwood as it contains toxic dioxins.
Strick, Wow, this adventure has been amazing for us viewers, can't begin to think how good it'd be actually doing it ya lucky bastard, although I don't think I'd be able to sleep real good with them crocs lurking around.... And don't worry Fran I'll come along on the next adventure and caress you while Strick caresses his fish.......Thankyou so much guys for such great content. Love it..
Strick, as you've probably been told endless times before, Fran in one hot one... Not the reason I'm going to be watching though (I too bloody old, lol) and want to see how you two get on, and will have to go back to earlier vids.
I love fishing/foraging vids, especially in the North.
As a bushy moving to Cooktown, just before the '80s ended and finding out how good seafood was (it sucks down here in the south-east, where I am now again), I'm still wondering why I'm still not back up there.
Those black-lipped oysters, even the little milky oysters were like heaven in my mouth. I was never a big fan of Barra, with better tasting reef fish always on hand. Fun to catch though.
When I see the shop prices for it down here, I laugh, but would prefer fresh fish any day, even if it was Barra.
Safe travels you two... watch the crocs, there's nothing like a 20' croc surfacing beside your little 8' wooden dingy with a 2hp motor, and the tide against you while fishing for grunter along the mangroves.
Trick I've used for crispy skin minimize curl. Is to go skin down first but you need to smash that sucker down onto the pan for a good +30s. After that I've noticed it seems to accept its fate and doesn't attempt to curl on you.
You gotta score the skin my friend.. lightly run your knife in an “x” pattern on skin, making sure not to cut too deep through the skin.. your portions won’t twist and curl.. try it mate you’ll be stoked with the results 🤙🏼
Looks like plenty of skin on that fish in the frying pan 😉
If you put shallow closely places slices on the skin, it prevents it from curling. Looking good!
Agree with comments saying that Fran should show up more in your vids
You tend to focus on you. One question Fran nickname for Francesca ? cause she looks Italian style
Thanks for your vids guys it helps feeling better during this dark times
I'd forsure would recommend using black pepper too. Also when you go skin side down first just flip it a little earlier.
Mud mussels are fantastic (also known as dumpala). Also get onto the mangrove worms in boiling water. A bit like a miso soup. Fantastic
Another ripper episode Strick and Fran. The big fan is on high here with rain around too so it’s a pretty quiet Easter break. Cool to relax and watch your latest episode.
Love those cameos of Fran, what a sweetheart.
Bears here in Alaska are known to drag people out of the tent and have a snack at night.
Hey guys love your videos so much! pro tip which im sure you already know is cross scoring the skin stops it from curling. Cant believe how unreal your adventures are, you'll probably remember it for the rest of your life.
لديك محتوى رائع العيش غي الطبيعة والاكل الطري والصحي هدا رائع❤👍
Can't get enough, guys, it's getting better and better with your episodes. Food? great, fishing? superb, Fran? a sweetheart who rubs on you like a cat and a perfect fishing buddy at the same time....my God that is all you might need in life! But, I get scared shitless with crocs...Guys if I were a good Christian I would pray for you!
Nice video my compliments and a little tip for your cooking, you can press down ghe fish in the beginning so al the skin is straight and evenly cooked crispy or use more oil so the skin is stil in oil while it curled up 👍🏻keep on living the good live and make me jealous 😜👍🏻💪🏻
So much oyster wherever you go! 🤤😋🦪
I cook my barra in butter with lime salt and fourt seasons pepper and I put it skin side down and let ti cook about half way flip it over and thake the skin off and make it like a crispy skin crackling type thing.
YOU TWO ARE AWESOME! LOVE WATCHING.FLORIDA HERE.
Deadly brother 🤙🏽 mud mussels are a favourite for us
I was thinking, some of those trees around the mangrove must have some aromatic seeds and leaves they could use to add a bit more flavour? But which ones?
@@KymHammond possibly but have never tried.. just need some chilli 😙🤌🏽
Cook fish skin down first always. Releases the fats from under the skin which then flavours the meat when you flip. Score the skin cross ways lightly to stop it curling up.
Gutsy , raw , emotive and that's just the oysters , luvin the adventure!!! Keeping it real , thanks mate :) and Fran .
Hey brother those mud mussels, I’m from a Torres Strait islander background. In our language we call them uckles, they’re like a delicacy to us lol. Bloody beautiful chucked straight on the fire and wait for the shell to open up👌🏽
awesome fillet buddy, love it catch clean cook , from the wild to the kitchen. That's my type too 😀
You need to score the skin side so that it won't "fold up on itself". After scoring it add the salt so the salt will also get into the cuts and flavor the meat. Then you can cook it skin side down without it curling up on you. Awesome channel though, big fan!
That's incredible! I love that you're smoking the oysters right on the rocks. Soo cool!
Epic content guys, keep it coming. Also, score the fish skin side 1cm deep and this will ensure it doesnt curl when hitting the pan. I often cook crispy sea bass, works 99% of the time 100% of the time!
If I lived near the water like that... you'd never see me again... I could've gotten lost out there as a young kid. Now I have a family, grandkids, wife, farm and bills... no chance for that to happen again...
Great show, thanks for such a wonderful escape, sights and sounds as well as sharing your experience.
Mmm yum and the seafood looks nice too 👍 seriously loving these videos very inspirational
Best way to keep the skin flat is to score the fish diagonally lightly on the skin and it shouldn't fold too much then :)
2 great humans living there best life!
Awesome mate. This series is the best content your channel has done for sure. Loving it and missing australia so much..
cook says start with "low heat" skin down then ramp up the heat and finish with skin-up so it stays crunchy
Great vid brother, you're doing it right!! to stop the skin curling up, you can score the skin in a criss-cross that should keep it somewhat flat.
When I hear baramundi I always remember Malcolm douglas. Good old days when I watched it on German Tv
Everything about this adventure is great, Just one thing! How could anyone eat fish for breakfast, lunch, and dinner for months? I just could not do it. The rest of the adventure is outstanding.
Plactic is kindling, its oil. Thats what I use to start my fires, that and wood chips soaked in used motor oil. RECYCLING BABY!
Hey Strick,
Next time you do crispy skin fish, go skin down first and hold it down with spatula/fingers for 20-30 seconds, the skin will set and you’ll have perfect, flat crispy skin! 👍
Only recently discovered your channel. Whoa. Amazing scenery. Conducted research in the NT years ago… seeing this scenery is fantastic… one of these days - to the Kimberley region for sure. Thanks for the videos. And, I will check out the way you do Barra. Much obliged.
It helps to cook skin side down when the pan is medium heat, this stops it from curling up immediately whilst still getting it crispy asthe pan heats up
Cook it skin side down and hold it down for about 15-30 seconds so it doesn’t curl up. That’s all you have to do haha. Hope that helps your crispy skin adventures in cooking :)
Next time you want crispy skin fish score the skin rub with olive oil and salt cook skin side down first the scored skin stops fish from curling and makes skin crispy works with all fish fillets especially salmon
Love your adventures, amazing... on the fish, I found cutting 2 or 3 slits on the skin stops it from curling up and makes crispy edges on the slits, sooo good 🤙🏽🌊
Great adventure love the view. Survival skill out by the beach awesome. Great video👍🤙😎😏
Cook skin side down. Let it curl up. Wait 45 seconds and press down on it and it will flatten out again. Then cook as normal.
SCORE THE SKIN and it wont curl up when you put it skin side down which is the correct way to cook it
Skin down then dont touch it until its almost cooked thru then a quick flip and one minute and its done.
Greetings from Israel! Love to see this places, and you 2 are living the life! Amazing
Never disappoint, lol Fran
Nice work, mate. Nice couple and amazing vibes.
My new favourite channel . Time to step down Brodie moss
great stuff mate! On that skin... try putting some slits in it before you cook it and it should not curl up so much. Keep the good stuff coming!