Great footage of the city front. I spent 4.5 decades working on the bay as a marine engineer and am retired in San Diego now, so it's nice to see those waters from the warmth and comfort on my house. Be safe and fair winds, following seas.
Also, get a throwable flotation device even if not required. Even if you are alone, you may need to assist someone else. And, if you ever need to get in the water you can use it for safety.
Cushions/floats are multi use. They make great seats for the back of the boat which is the best seat in any boat. Especially when someone’s feeling sick.
Coast Guard are normally great people in the bay. Saved my butt when I broke down and got stuck in the mud at low tide at the San Pablo Bay entrance. Towed me in after the tide rose and they could get in. Awesome people.
@@josephsaeteurn9158 coast guard are like the fire fighters on the water, they dont send bills. I got towed from Point reyes, all the way inside SF bay. They're absolute life savers
The Coast Guard does not tow anymore unless you are in imminent danger; they must have deemed you to be so. Otherwise that is a commercial salvage job such as Sea Tow and it will cost you a small fortune if you are not a member.
Yep, wash the brine off and then let it dry to form a pellicle. I didn't wash it the first time I smoked fish, and it was way too salty. I guess everybody is supposed to know that you wash brine off, so it's not mentioned in recipes (how was I supposed to know).
@@hxhdfjifzirstc894 Those that don't know often haven't gotten the chance to know. This applies for all things. Don't be so hard on yourself bro, we live and we learn.
If you weigh the bag fish, usually you could actually base the salt in the brine off of 2% of the total weight of the bag. I make my own hot sauces and that's the typical method for those at least. The herring looks delicious!
I always wanted to go to that culinary academy there in San Fran but could never get there. The culinary education I get from this channel alone is amazing. Shout out to all my Asian brudduhs living the life. Rock on and thank you for your badass content!
Glad that went well. Great job with that little net. I was Florida commercial fisherman. If you would like to learn how to throw a 12 foot net, 24 foot when open, I would be happy to show you.
Hey bro transplanted from Florida also …. Everything I’ve read is it’s only allowable to have a 6’ net here…. My 12 and 14 I had to take back to the keys 🙈
I have to say… this is more pleasant than being boarded by the Mexican marines xD. The few times it’s happened to me was fucking terrifying but also beautiful in a way. The language barrier didn’t help either, but they tried their best. Seeing the fully auto mp5’s wasn’t comforting though.
I've never been boarded once by the USCG in twenty years of fishing in SF Bay Area. I HAVE however been approached at least 20 times by CADFW when bank fishing 😆. It's also a little early for herring in the Bay. I always check in with my commercial buddies beforehand.
I've been boarded maybe 3 times. once in santa cruz - but it looked like CG or FNG was boarding everybody during rock fish season, and twice near Dumbo during sturgeon season, but that was a number of oddball years ago. I'm glad CG/FNG are around tho - safety reasons, and tons of poachers out there :(
@@FishermansLife Yes Sir I’m great and I’ll be jumping the broom in September so life is grand for me!!! Tell Shero I said Hello! Peace My Brother tight lines!!! 💪🏾
Also when you brine fish you need to soak it in water for 30 mins after. Then let it dry. Also get a cold smoke tube if you hot smoke at 160 the meat stops absorbing smoke as soon as the outer is dry or the meat is cooked.
Enjoyed the video. I really like the herring caviar. That can be made as kazunoko, which is quite a delicacy in Japan. Herring fillets are probably best pickled or dried and then roasted with salt until they are crispy.
Used to fish out of Vallejo, launched near Mare Island, after the snow melt heading to San Pablo Bay I'd have to look out for debris coming from the delta, logs, telephone poles, siding, we called them hull busters.. Memories
when i brine fish,i rinse them when i take them out of the brine,then pat them dry. i saw how slimey they were when you put them on towel. love the vids.
Good to see you, I live in Sacramento and you have totally inspired me to fish again, I went and got my poles out of storage along with my tackle boxes. I used to fish the sloughs and rivers a lot also would trout fish in the Sierras, Silver Lake was one of my pop's favorites, when my pop passed away in 1997 I lost interest in fishing. I used to go deep sea fishing on charter boats from Bodega Bay to Cordel Banks with my pop, you have shown me how to get rock fish from shore and I need to go crabbing too. Thanks Dan you are most definitely the man!
dude, a wet brine, and ive learned my lesson, small filets like that, 4 hours tops. Thats with a non diluted brine. I sometimes just go 1/2 what the recipe calls for. Great Video, Keep on keeping on man, Lifes a garden, Dig it!
After big storms on the Hudson River I have seen trees,railroad ties ,bbq tanks ,100 lb lp tank. One time I saw a hot water heater bobbing about 3 inches out of the water.
I used to get stopped by the Coast guard at least once a season on Long Island Sound. Had several disagreements with them about required gear including an ore. My boat is 23' and 25 with the swim platform and weighed over 6000 pounds being an inboard engine and all. A Boat Hook to fend off is what is required not an ore. The Connecticut DEEP on the other hand used to stop me at least once a week or more and yet claim it was just a random stop. LOL I found out later a poacher tried to claim that I and my boat did more than they did in the illegal side of things but after not finding anything for 4 years they finally stopped. Happy Boating.
Best local knowledge on YT. My home port is Eureka so it's very relevant. I am a bit jealous of all the protected water you get to fish. Humboldt Bar can be atrocious! BTW we love our Coasties up here.
Damn dude! What a way to spend a day! I can see myself mindlesly riding around on a boat over there when I retire. Fishing or no fishing. The view is amazing.
They seemed chill. It's gotta be a pretty cool job most of the time. But man, those drone shots are sweet! It's still a beautiful city after all. From the water at least..
Heh. I had no idea you actually were supposed to carry the boat registration on the boat. Who knew?!! Not the education I was expecting, but I learned something new. Thanks!
I highly recommend a dry brine of 4:1 brown sugar to kosher salt for about 6 hours for small fillets (12 hours for salmon sized fillets). Squeegee off all of the excess salt and sugar (very important), get them tacky, Smoke 'em, maybe glaze them, then spice them up however you like. They never turn out salty and that brine works for all types of fish, fresh or previously frozen.
I love your videos! It's so educational and exciting to watch you catch fish/crab from the shore, zodiac, or boat. What areas or piers do you recommend launching an 18 foot boat from to fish in the SF bay and out the golden gate? Can you please recommend a few access points around the bay? Any suggestions would be helpful. You have inspired me to get out and going fishing more. Thanks so much!
Has he still inspired you ? I like how you take the time writing a nice comment asking about some tips and you get nothing … some don’t respond back to so I don’t bother leaving one ..
@@glenngray1201 Thanks for your reply. It's like fishing. Sometimes you get some action, sometimes you don't. I do learn a lot from his videos and appreciate the time that it takes to prepare them and share them.
Great going! Maybe rinse after the brining to reduce saltiness Wish I did with a nice lake trout a while ago. ..had to toss it.. Followed a smoking recipe and just had a bad feeling about not rinsing. Shoulda followed my gut instincts.
Our southeast AZN recipe is to take the fish n put it in between nets n put on top of the boat as our boats have cabins. The sun will slowly cook the fish to dry like a jerky. Salty fish to eat with rice. However, our old ancient recipe is not hygienic as fly can lay eggs in your food and you ingest the microorganism that you can not see. This is how we do our dry fish as we narleans fisherman have kept the tradition. By the time you port, the fish should be ready. It should be safe to sun tan your fish out in the middle of the ocean right? Perhaps but flys and critters do use your boat as a home too. For personal consumption only. This would never pass fda regulation to sell.
Herring, called nishin in Japanese, is really an excellent sushi fish when fresh like this. No more than one night refrigerated or it's just bait or pickled. I go to Otoro, in Hokkaido just to eat this fantastic fish raw during the season.
I got stopped by coast guard while on jet ski. I knew everything I needed and had everything ready to go. It was quick and painless. I did not ask about drugs.
A friend of mine was a middle upper rank officer in the Coast Guard Reserve. I knew him from his other job as a privacy officer with the largest government agency in the USA. I was finding on a lake in the Appalachian mountains, and all of a sudden there he was with his 2 man crew on a Coast Guard boat. We exchanged hellos, but he said, "I'm working right now. I'll see you at the office." And off he went after they put the Coast Guard truck away. Coast Guard is not only on the ocean. Edit: someone from the Navy said I must use naval terms regarding rank . So I deleted the rank bit altogether.
When that happens, mix it with cream cheese and use it as a spread. That will tame down the saltiness and also the fishiness. Great on bagels or crackers.
I tried the same recipe. I had some left over grass shrimp. I never knew eating bait was so good... Just kidding. I liked the conversation that you had with the Coast Guard. Great questions. Stay Fishy!
I've been boarded several times, and I always tell them it's the first time too! Even though I try to keep all the safety gear in the boat, it is surprising how many times I don't have everything on board and I get off with another warning. I love pickled herring much better than smoked.
A top tip is. Too roll them in cling/wrap., be4 put them in a zip lock bag. So they don't freeze into a Block, & tear apart when you try to separate them.
I wish cast nets were legal in Southern California. I've floated over massive schools of sardines that were so large they faded into the underwater abyss and extended to my visible horizon. I could've sank my boat with 'em. Also, pressure cook 'em after you smoke 'em so the bones are soft. Put the smoked fish in a container seperate from the water in the pressure cooker. The high pressure steam penetrates through the skeleton. The smoked fish gets moist but not soupy.
Salt brine 2 hours, make brown sugar paist use saled Butter, smoke for about 4 hours ,adjust th smoke time for consistancy you Like 👍 you adjust brine time with thickness of the fish Nice to see joung men out fishing in the bay !
Didn't know that you can have a pistol legally on a boat. Thank you for a nice and informative video on what to expect when a coast guard boards your watercraft.
Hmmm 🤔 smoked herring are delicious 🤤 if they are done properly and not too salty. Pickled herring in wine sauce with onions are very sweet and delicious.
I live in North FL on the bays an bayous and have been around cast netting all my life. It is interesting all the different techniques for throwing a net. I will admit I've never seen your technique but it does seem to be very compact and useful for throwing from a boat.
Did Sir, I love your videos-- Thank you. I am new to the SF Bay and would like your advice to the best place that has parking to launch my little 13ft Boston Whaler to fish the SF Bay for Halibut/Bass. Thank you and keep the videos coming!!!
Great footage of the city front. I spent 4.5 decades working on the bay as a marine engineer and am retired in San Diego now, so it's nice to see those waters from the warmth and comfort on my house. Be safe and fair winds, following seas.
Also, get a throwable flotation device even if not required. Even if you are alone, you may need to assist someone else. And, if you ever need to get in the water you can use it for safety.
Very true! Will be my next boat purchase
It is safer if you stay inside your room
Cushions/floats are multi use. They make great seats for the back of the boat which is the best seat in any boat. Especially when someone’s feeling sick.
@@davkrat5 I didn't know that. Thanx for the tip.
@@mikeblair2594 back by the engine barely moves up and down when you’re under way while the rest of the boat pounds over the waves.
Coast Guard are normally great people in the bay. Saved my butt when I broke down and got stuck in the mud at low tide at the San Pablo Bay entrance. Towed me in after the tide rose and they could get in. Awesome people.
how much was the bill?
@@josephsaeteurn9158 😂
@@josephsaeteurn9158 coast guard are like the fire fighters on the water, they dont send bills. I got towed from Point reyes, all the way inside SF bay. They're absolute life savers
@@josephsaeteurn9158 Free believe it or not!
The Coast Guard does not tow anymore unless you are in imminent danger; they must have deemed you to be so. Otherwise that is a commercial salvage job such as Sea Tow and it will cost you a small fortune if you are not a member.
I love that you guys didn't pull any punches on the smoked herring experiment. It is what it is!
You usually have to wash the brine off before smoking to get rid of the excess salt
Yep, wash the brine off and then let it dry to form a pellicle. I didn't wash it the first time I smoked fish, and it was way too salty. I guess everybody is supposed to know that you wash brine off, so it's not mentioned in recipes (how was I supposed to know).
@@hxhdfjifzirstc894 Those that don't know often haven't gotten the chance to know. This applies for all things. Don't be so hard on yourself bro, we live and we learn.
I almost choked when you asked about drugs and guns. another great video. keep the camera rolling. love watching your show.
Why, guilty conscious? 😂
I grew up in the Bay Area in the 70s and 80s, and I moved away 12 years ago. I miss the Bay and your channel really takes me back!
Super fun video. Your net casting skills are great. Thanks for letting us watch.
26:25 the way she went up the stairs made me chuckle 😂
I was going to comment I wonder if she always runs up the stairs like that 😅 glad someone else noticed
Bro ive been watching for 5 years now. You are the goat fr.
If you weigh the bag fish, usually you could actually base the salt in the brine off of 2% of the total weight of the bag. I make my own hot sauces and that's the typical method for those at least. The herring looks delicious!
Wow, you are really beatifull...
It's always a pleasure to meet someone enjoying their Pursuit of Happiness. Great video, boat and rad skills. A+.
I always wanted to go to that culinary academy there in San Fran but could never get there. The culinary education I get from this channel alone is amazing. Shout out to all my Asian brudduhs living the life. Rock on and thank you for your badass content!
You don't look Asian
I haven’t watched this channel in a minute forgot how much I enjoy these videos
Glad that went well. Great job with that little net. I was Florida commercial fisherman. If you would like to learn how to throw a 12 foot net, 24 foot when open, I would be happy to show you.
Hey bro transplanted from Florida also …. Everything I’ve read is it’s only allowable to have a 6’ net here…. My 12 and 14 I had to take back to the keys 🙈
I have to say… this is more pleasant than being boarded by the Mexican marines xD. The few times it’s happened to me was fucking terrifying but also beautiful in a way. The language barrier didn’t help either, but they tried their best. Seeing the fully auto mp5’s wasn’t comforting though.
This video is very helpful for the new boaters tryna get in to the boat game appreciate the video bro!
I've never been boarded once by the USCG in twenty years of fishing in SF Bay Area. I HAVE however been approached at least 20 times by CADFW when bank fishing 😆. It's also a little early for herring in the Bay. I always check in with my commercial buddies beforehand.
i saw a video the other day and they be hauling buckets..
I love the coast guard they are out there when you need them the most😎👍
I've been boarded maybe 3 times. once in santa cruz - but it looked like CG or FNG was boarding everybody during rock fish season, and twice near Dumbo during sturgeon season, but that was a number of oddball years ago. I'm glad CG/FNG are around tho - safety reasons, and tons of poachers out there :(
Loved your reactions to the smoked Herring!! Been there done that!! Great technique!!
Dope video. Always good to see Daniel. I wish he made more videos but I know he's probably busy.
consistency - folding knife when cooking outdoors...folding knife when in the kitchen at home! =) Hope your family enjoyed the meal!
Enjoyed yet another great video Matts. Great advise and tips! For beginners, it's valuable information! Thanks.
Love the Coast Guard ! the boat i was on sank, not mine, the only thing popped up was the throw square , saved my ass..
Love your channel man. Good vibes abound!
Glad to see you are well, I heard about the incident at Half Moon and thought about you… Glad you good and still posting banger vids!!!
Thanks bro. Doing great hope you are too!
@@FishermansLife Yes Sir I’m great and I’ll be jumping the broom in September so life is grand for me!!! Tell Shero I said Hello! Peace My Brother tight lines!!! 💪🏾
@@adaywitjay1 what was the incident?
@@aikalaokekainalu2768 look up half moon bay and mass shooting in the news
@@aikalaokekainalu2768 Mass shooting.
Also when you brine fish you need to soak it in water for 30 mins after. Then let it dry. Also get a cold smoke tube if you hot smoke at 160 the meat stops absorbing smoke as soon as the outer is dry or the meat is cooked.
We used to eat smoked herring on Sundays during football season, Really cold beer goes perfect with the saltiness. I really miss it.
Great questions about guns on board, way to stay cool 😎
great job as usual, Can i suggest one thing? Don't use iodized salt when you brine, just straight salt or sea salt.
He used kosher salt.
One of my favorite channels!!
My son is a Coastie and one of your fans. His in LA port station. What happened is normal and 99.99 % are cool and awesome.
Enjoyed the video. I really like the herring caviar. That can be made as kazunoko, which is quite a delicacy in Japan. Herring fillets are probably best pickled or dried and then roasted with salt until they are crispy.
You’re an amazing g fisherman, your knowledge is encyclopedic.
Used to fish out of Vallejo, launched near Mare Island, after the snow melt heading to San Pablo Bay I'd have to look out for debris coming from the delta, logs, telephone poles, siding, we called them hull busters.. Memories
when i brine fish,i rinse them when i take them out of the brine,then pat them dry. i saw how slimey they were when you put them on towel. love the vids.
I'd know this is grate wonderful video already be able see now.
If only the speed trap cops were as chill as these CG dudes.
Your DRIVER'S license? You're kidding.
Yeah right like you must ID what a joke !!
Good to see you, I live in Sacramento and you have totally inspired me to fish again, I went and got my poles out of storage along with my tackle boxes. I used to fish the sloughs and rivers a lot also would trout fish in the Sierras, Silver Lake was one of my pop's favorites, when my pop passed away in 1997 I lost interest in fishing. I used to go deep sea fishing on charter boats from Bodega Bay to Cordel Banks with my pop, you have shown me how to get rock fish from shore and I need to go crabbing too. Thanks Dan you are most definitely the man!
Got any tips for someone who hasn't fished since cub scout camp 1999? I'm in Herald by rancho seco park but still haven't been.
dude, a wet brine, and ive learned my lesson, small filets like that, 4 hours tops. Thats with a non diluted brine. I sometimes just go 1/2 what the recipe calls for. Great Video, Keep on keeping on man, Lifes a garden, Dig it!
Gotta learn that net technique! Thanks for the step by step! Learning that will help save some $$ for Salmon rigs!
Every time I brine fish for smoking I rinse it before drying, it makes a big difference.
I love how it pans to your face and u can see the “oh shit”😂
After big storms on the Hudson River I have seen trees,railroad ties ,bbq tanks ,100 lb lp tank. One time I saw a hot water heater bobbing about 3 inches out of the water.
I use your same recipe for the trout I catch, absolutely delicious! Thanks for sharing!
I used to get stopped by the Coast guard at least once a season on Long Island Sound. Had several disagreements with them about required gear including an ore. My boat is 23' and 25 with the swim platform and weighed over 6000 pounds being an inboard engine and all. A Boat Hook to fend off is what is required not an ore. The Connecticut DEEP on the other hand used to stop me at least once a week or more and yet claim it was just a random stop. LOL I found out later a poacher tried to claim that I and my boat did more than they did in the illegal side of things but after not finding anything for 4 years they finally stopped. Happy Boating.
Unique video! Thank you for sharing. I like the idea of using smoker.
The coast guard was hella chill
Best local knowledge on YT. My home port is Eureka so it's very relevant. I am a bit jealous of all the protected water you get to fish. Humboldt Bar can be atrocious! BTW we love our Coasties up here.
Damn dude! What a way to spend a day! I can see myself mindlesly riding around on a boat over there when I retire. Fishing or no fishing. The view is amazing.
They seemed chill. It's gotta be a pretty cool job most of the time. But man, those drone shots are sweet! It's still a beautiful city after all. From the water at least..
I miss these old ocean videos but I like the new ones too, I grew up fishing the ocean and rivers
Heh. I had no idea you actually were supposed to carry the boat registration on the boat. Who knew?!! Not the education I was expecting, but I learned something new. Thanks!
Love your channel man!
I highly recommend a dry brine of 4:1 brown sugar to kosher salt for about 6 hours for small fillets (12 hours for salmon sized fillets). Squeegee off all of the excess salt and sugar (very important), get them tacky, Smoke 'em, maybe glaze them, then spice them up however you like. They never turn out salty and that brine works for all types of fish, fresh or previously frozen.
This is the newest 29 I've seen ever! You guys must be getting mad funding..
They used to board us so much around king harbor it got really old. I would rather be left alone.
Can't think of a better way to start my Sunday morning other than going out fishing myself lol
I love your videos! It's so educational and exciting to watch you catch fish/crab from the shore, zodiac, or boat. What areas or piers do you recommend launching an 18 foot boat from to fish in the SF bay and out the golden gate? Can you please recommend a few access points around the bay? Any suggestions would be helpful. You have inspired me to get out and going fishing more. Thanks so much!
Has he still inspired you ?
I like how you take the time writing a nice comment asking about some tips and you get nothing … some don’t respond back to so I don’t bother leaving one ..
@@glenngray1201 Thanks for your reply. It's like fishing. Sometimes you get some action, sometimes you don't. I do learn a lot from his videos and appreciate the time that it takes to prepare them and share them.
Great going! Maybe rinse after the brining to reduce saltiness
Wish I did with a nice lake trout a while ago.
..had to toss it.. Followed a smoking recipe and just had a bad feeling about not rinsing.
Shoulda followed my gut instincts.
@Unintentional Failure recipe didn't say rinse after brining. Wish I had rinsed to remove some salt.
You can soak one hour for each day in the brine. It'll remove access salt
Been watching you from the beginning. That’s what’s up 💯
Our southeast AZN recipe is to take the fish n put it in between nets n put on top of the boat as our boats have cabins. The sun will slowly cook the fish to dry like a jerky. Salty fish to eat with rice. However, our old ancient recipe is not hygienic as fly can lay eggs in your food and you ingest the microorganism that you can not see. This is how we do our dry fish as we narleans fisherman have kept the tradition. By the time you port, the fish should be ready. It should be safe to sun tan your fish out in the middle of the ocean right? Perhaps but flys and critters do use your boat as a home too. For personal consumption only. This would never pass fda regulation to sell.
Really enjoy the Philo D and Fish life Colabs, Reminds me of the good ole days chillin with the boys . Yall keep up the good content and colabs 👍🤜
You should try it raw, filet with diced union. It's a big thing in the Netherlands
Amazing pickled with some sweet onion!
Mutt American, but mostly Norwegian roots...ate a LOT of herring growing up. LOL
Onion! You're gross!
The Perch are biting like crazy around Morro Bay the last couple of days. So, get that shore pole out....
Herring, called nishin in Japanese, is really an excellent sushi fish when fresh like this. No more than one night refrigerated or it's just bait or pickled. I go to Otoro, in Hokkaido just to eat this fantastic fish raw during the season.
I got stopped by coast guard while on jet ski. I knew everything I needed and had everything ready to go. It was quick and painless. I did not ask about drugs.
A friend of mine was a middle upper rank officer in the Coast Guard Reserve. I knew him from his other job as a privacy officer with the largest government agency in the USA. I was finding on a lake in the Appalachian mountains, and all of a sudden there he was with his 2 man crew on a Coast Guard boat. We exchanged hellos, but he said, "I'm working right now. I'll see you at the office." And off he went after they put the Coast Guard truck away. Coast Guard is not only on the ocean. Edit: someone from the Navy said I must use naval terms regarding rank . So I deleted the rank bit altogether.
There is no such thing as a Major in the Coast Guard. That would be a Lieutenant Commander.
@@thomasm9139 He wore a Major oak leaf. I was never in the Coast Guard. I was in the Air Force.
@Thomas M Although... 25 years ago I almost married the ex-wife of a retired *US Navy Captain* (same thing as a full bird colonel)...
@@MexicoAdventurer That is correct. A lot of difference between a AF or Army Captain 0-3 and a Navy or Coast Guard Captain 0-6.
When that happens, mix it with cream cheese and use it as a spread. That will tame down the saltiness and also the fishiness. Great on bagels or crackers.
Simple man I am , I see fisherman's life load up the bong and I watch 👌
💚😤
Do you smoke herring in your bong too?! 😂
I like this style of video...greatly...!!!!
I tried the same recipe. I had some left over grass shrimp. I never knew eating bait was so good... Just kidding. I liked the conversation that you had with the Coast Guard. Great questions. Stay Fishy!
Exit the beard club Matts, love ya man.
Pure hunter non wasted. Love it.
Thanks for convincing me to try a bigger net!
I've been boarded several times, and I always tell them it's the first time too! Even though I try to keep all the safety gear in the boat, it is surprising how many times I don't have everything on board and I get off with another warning. I love pickled herring much better than smoked.
A top tip is. Too roll them in cling/wrap., be4 put them in a zip lock bag. So they don't freeze into a Block, & tear apart when you try to separate them.
Congrats on getting 1M pus subs.
Enjoyed the episode.
I wish cast nets were legal in Southern California. I've floated over massive schools of sardines that were so large they faded into the underwater abyss and extended to my visible horizon. I could've sank my boat with 'em.
Also, pressure cook 'em after you smoke 'em so the bones are soft. Put the smoked fish in a container seperate from the water in the pressure cooker. The high pressure steam penetrates through the skeleton. The smoked fish gets moist but not soupy.
Glad I'd stayed up late for a new upload.
Man, the coast guard is wasting valuable fishing time.😊
thanks for asking the gun question something ive thought of but was curious on the ocean.
Salt brine 2 hours, make brown sugar paist use saled Butter, smoke for about 4 hours ,adjust th smoke time for consistancy you Like 👍 you adjust brine time with thickness of the fish
Nice to see joung men out fishing in the bay !
Hi Matt's, love that the chine guards are still on the boat. Mine fell off a I don't know where. Great video again.
Didn't know that you can have a pistol legally on a boat. Thank you for a nice and informative video on what to expect when a coast guard boards your watercraft.
Guns on boats are usually only an issue when going into foreign waters where they can really get pissy
Wow 2nd amendment still exists on the water
Who would have thought that
Hmmm 🤔 smoked herring are delicious 🤤 if they are done properly and not too salty. Pickled herring in wine sauce with onions are very sweet and delicious.
I live in North FL on the bays an bayous and have been around cast netting all my life. It is interesting all the different techniques for throwing a net. I will admit I've never seen your technique but it does seem to be very compact and useful for throwing from a boat.
Thx for the info Coast Guard.
Hey! Where can I watch a video on how to properly bleed a fish? Why do it? And is it necessary for every fish? Thank you.
that was real cute, sharin half ur fish at the end. i think this is second time I watched this vid in the background haha
Did Sir, I love your videos-- Thank you. I am new to the SF Bay and would like your advice to the best place that has parking to launch my little 13ft Boston Whaler to fish the SF Bay for Halibut/Bass. Thank you and keep the videos coming!!!
Very cool to have a UA-camr with over 1 million subscribers local to the bay area
damn you got way more at the end than I thought hahaha !
After the brine, rinse with water then fan dry. It will take most of the salty flavor out and keep the sweet.
Their comments about having a throwable to throw to yourself is funny
1 cup pickling salt 2 cups brown sugar and about half or more dark whiskey soak overnight and smoke for 8 hours on smoker
“I doubt anyone will have a problem” “ don’t quote me on that” but if he gets a call for it out there he will forsure bust your ass 🤣
Are kelp greenlings any good? Never tried, only rock fish and rubberlip