Wow! Mike really did a great job bleeding that fish! The meat looked so perfect after you filet it. I live a golf cart ride from the beach and surf cast daily this time of year and normally toss back those slot fish. Well I was so inspired, I set out this morning with the intent of getting one, and was lucky enough to pull in a 29”. I made sure to bleed it, and take as good of care. I think I will make a stock the same way you did for clam chowder, I will make this afternoon, maybe use some of the meat for some hot pot, and of course I left that beautiful skin on to fry some up in a pan love your videos and all the great Inspiration and ideas.
If you slide ginger and onion into 4 thin pieces, then grill it before adding into the soup of the bone fish, it would be taster, trust me. For the rice soup, if you cook by a slow cooker it would be heaven. Very nice to see you cutting fish, it's an amazing work!
We used to easily fill a garbage can with mackerel caught from Plum Gut, just outside Peconic Bay, in the spring; and in the summer we'd catch weakfish in the Bay, not far from Greenport. The Gut was a bluefish hotspot in the fall as well.
@@CookingWithClams , We would eat some, and then freeze the rest as bait for stripers, blues and blue crabs. Mackerel tend to get a bit mushy when frozen whole, so we would throw in a handful or 2 of kosher salt with the mackerel before freezing them,, which would suck some of the moisture out and keep them firm. (We did the same, adding salt when we snagged a bunch of bunker to freeze for bait). We'd catch the bulk of the mackerel on Christmas tree rigs, and then once we had filled the garbage can we would switch to light spinning gear, 4 to 6 pound test, and catch some more just for the fun of it. One of our friends would attempt to catch them on a Zebco outfit with 2 pound test, and he would lose 3 out of 4 fish, but had a lot of fun. On lite gear they're half barracuda and half torpedo!
Love seeing you cook a Filippino dish! Nice twist on arroz caldo. Looks amazing! Too bad you couldn't get some calamansi instead of the lime. There are so many delicious Filippino dishes (chicken adobo, lumpia, pancit, afritada, etc). Thanks for sharing Will!
@@CookingWithClams Most Filipino dishes are versatile with protein choices. As the season shifts and leaves begin to fall, this will become a staple in my kitchen rotation.
Striper...it's my favorite! You never disappoint Will. This looks and sounds so delicious, please can someone invent smell-a-vision! Hello to Mama Clams and Jen Clams. Have a wonderful week Clams family! Thank you Will for another great recipe!
Learn something new every day, again, I learned several things from this video. Can I get an Amen for a five-minute egg? Great work Will Best wishes Micky C
I love the smell of fresh cut ginger which is very citrusy and smells nothing like how it tastes. I normally use unscented deodorant, unscented shampoo and unscented soap, and I never use aftershave (I have a beard) or cologne, but if they made a cologne or other product that smelled like fresh cut ginger and wasn't full of chemicals I would probably use it!
@@CookingWithClams , it's a good one for sure, but not quite as good as my 2nd favorite smell, the inside of a Paris bakery. Best smell of all? Removing the canvas tarp covering a New England clambake; my parents hosted about 14 or 15 of them back when we had a family cottage on the Sound, and the aroma of steamed lobster, clams, corn and potatoes that come out of the seaweed filled pit when it's uncovered is indescribable.
Great video Will! What a great friend you got there. That was a huge stripper. Awesome to see your sister & Mama Clams enjoying your cooking. My nephew in PEI catches some beauty striped bass. I’m sending him to watch this. Again, I love how you use the whole fish. Really appreciate that hint about ginger, first time I ever heard of that. Thanks for sharing!!!
Hey Will ! STRIPER ! My PB is a 50lber 53inch monster off the south side of Block Island in 2016. And if you've fished there, you know the rip current. It's brutal. One of the hardest fights I've had. Everyone on the boat thought I was on the bottom snagged. Nope! Wish I could send pics here, but oh well. When you heading back to the Keys with Aron and Paddlin' ? Must be nice to avoid the winter! Take care buddy.
@@CookingWithClams Hell yes brother, love your channel and content!!!! Striper are under-rated for sure. They are my absolute favorite. In SoCal we have no size limit and 10 per day in my area, the little ones 2-4 lbs are amazing!
@@DFMotorSports, Are stripers considered an invasive species on the West Coast? Because they're not actually native and were brought there across country a long time ago.... Perhaps this is why there's no size limit or creel limit?.
Holy smokes Will… That’s got to be amazing farso! Do you think this recipe would be good with triple tail ??? Caught a 6.7 pounder yesterday! I left the skin on intending on grilling it… But this looks so much better! And yes!… I saved the rest of the fish to make a stock!… I just purchased a set of Hexclad cookware. I’m hoping that I can sear fillets in it as good as my cast iron skillet??? Thanks bro! From South Mississippi!!! 🕷️
Will, I don’t understand. Please explain why you throw in a whole bulb of ginger. If you were to dice it up the amount of flavor would be compounded dramatically and you’d only need a tiny piece to equal the same extraction.
Less work and easier to fish out. Just habit from the restaurant. There is also a theory that the larger pieces will release flavor slower therefore adding more flavor as the stock cooks down. So you wouldn’t dice an onion for stock but 1/4 it. Again, I don’t have a specific reason outside of habit.
Head over to www.cookingwithclams.com and click the link to see mikes knives. You won’t be sorry
Beautiful dish, WIll. Give Mama and Sister Clams a hug for us!
Keep the Striper recipes coming! Awesome that your sister is on Long Island wearing a Bruins shirt.
@@ericbarron2066 i completely agree on all points
It’s painful!!! As a rangers fan
Wow! Mike really did a great job bleeding that fish! The meat looked so perfect after you filet it. I live a golf cart ride from the beach and surf cast daily this time of year and normally toss back those slot fish. Well I was so inspired, I set out this morning with the intent of getting one, and was lucky enough to pull in a 29”. I made sure to bleed it, and take as good of care. I think I will make a stock the same way you did for clam chowder, I will make this afternoon, maybe use some of the meat for some hot pot, and of course I left that beautiful skin on to fry some up in a pan love your videos and all the great Inspiration and ideas.
Love that you landed one just like that!
Great ingredients, great presentation and a lovely family to share it with. Well done Will! Thanks for sharing.
Thank you!
If you slide ginger and onion into 4 thin pieces, then grill it before adding into the soup of the bone fish, it would be taster, trust me.
For the rice soup, if you cook by a slow cooker it would be heaven.
Very nice to see you cutting fish, it's an amazing work!
Thank you Vanessa!
Great video! Thanks for sharing.
We used to easily fill a garbage can with mackerel caught from Plum Gut, just outside Peconic Bay, in the spring; and in the summer we'd catch weakfish in the Bay, not far from Greenport. The Gut was a bluefish hotspot in the fall as well.
Oh nice I LOVE mackerel
@@CookingWithClams , We would eat some, and then freeze the rest as bait for stripers, blues and blue crabs. Mackerel tend to get a bit mushy when frozen whole, so we would throw in a handful or 2 of kosher salt with the mackerel before freezing them,, which would suck some of the moisture out and keep them firm. (We did the same, adding salt when we snagged a bunch of bunker to freeze for bait).
We'd catch the bulk of the mackerel on Christmas tree rigs, and then once we had filled the garbage can we would switch to light spinning gear, 4 to 6 pound test, and catch some more just for the fun of it. One of our friends would attempt to catch them on a Zebco outfit with 2 pound test, and he would lose 3 out of 4 fish, but had a lot of fun. On lite gear they're half barracuda and half torpedo!
Love seeing you cook a Filippino dish! Nice twist on arroz caldo. Looks amazing! Too bad you couldn't get some calamansi instead of the lime. There are so many delicious Filippino dishes (chicken adobo, lumpia, pancit, afritada, etc). Thanks for sharing Will!
I did a bluefish adobo too!
Brilliant! My favorite local fish.
It is a great eating fish
Will, that looks absolutely delicious! I'm Filipino and never had Arroz Caldo with fish. I usually have it with chicken. Now I have to try your way.
I didn’t know if my using fish would upset purists
@@CookingWithClams Most Filipino dishes are versatile with protein choices. As the season shifts and leaves begin to fall, this will become a staple in my kitchen rotation.
Another awesome video. Great to see your sister’s and Momma Clams opinions on your cooking. Always great seeing them in your videos.
I love when I get to cook for them
My feelings are so deep about your catch and cook.
Thank you!
My gosh man...we loved this! Cannot wait to try it! Thanks again my friend!
Lemme know what you think
Striper...it's my favorite! You never disappoint Will. This looks and sounds so delicious, please can someone invent smell-a-vision! Hello to Mama Clams and Jen Clams. Have a wonderful week Clams family! Thank you Will for another great recipe!
The ginger really set this dish off
Another great video, Will. Keep it coming!
I don’t plan on stopping!
😊 ya know. You made this fish dish look amazing. I’d almost eat it if I ate fish.
A man that can cook !!!❤
It’s based on a chicken dish
@@CookingWithClams
Yup handsome ding ding ding. 🛎️ 👍🙏🥰
Beautiful knives. Thank you for the recipe good sir!
Thanks for watching
Learn something new every day, again, I learned several things from this video.
Can I get an Amen for a five-minute egg?
Great work Will
Best wishes
Micky C
Excellent!
I love the smell of fresh cut ginger which is very citrusy and smells nothing like how it tastes. I normally use unscented deodorant, unscented shampoo and unscented soap, and I never use aftershave (I have a beard) or cologne, but if they made a cologne or other product that smelled like fresh cut ginger and wasn't full of chemicals I would probably use it!
It’s a great smell
@@CookingWithClams , it's a good one for sure, but not quite as good as my 2nd favorite smell, the inside of a Paris bakery. Best smell of all? Removing the canvas tarp covering a New England clambake; my parents hosted about 14 or 15 of them back when we had a family cottage on the Sound, and the aroma of steamed lobster, clams, corn and potatoes that come out of the seaweed filled pit when it's uncovered is indescribable.
We are landing some nice stripers up here right now. Can't wait to try this recipe Will! Thanks for the up load and Hi Momma Clams!
Heck yeah!!! Fall run is upon us
Hello and thank you Mike!!
The gift that kept giving
Great video Will! What a great friend you got there. That was a huge stripper. Awesome to see your sister & Mama Clams enjoying your cooking. My nephew in PEI catches some beauty striped bass. I’m sending him to watch this. Again, I love how you use the whole fish.
Really appreciate that hint about ginger, first time I ever heard of that.
Thanks for sharing!!!
Yeah! It’s a growth inhibitor. If you peel the ginger you’re fine
Niiice, a Striper!!! Real good recipe!! well done!
Thank you Mike!’
Looks amazing my friend.
Thank you!
Hey Will !
STRIPER ! My PB is a 50lber 53inch monster off the south side of Block Island in 2016. And if you've fished there, you know the rip current. It's brutal. One of the hardest fights I've had. Everyone on the boat thought I was on the bottom snagged. Nope!
Wish I could send pics here, but oh well. When you heading back to the Keys with Aron and Paddlin' ? Must be nice to avoid the winter! Take care buddy.
I won’t go back until spring most likely. Got business here in NY
That looks delicious. I don't see the link for the knifes
😂right above my comment 😂 sorry I'm old...
Www.Langevinknives.com is mikes website
Hello Momma Clams!. Great video Will.
Thank you!
Hell yea finally another Striper video!!! I've been catching so many recently my freezer is quite happy and I'm looking for options.
More to come!
@@CookingWithClams Hell yes brother, love your channel and content!!!! Striper are under-rated for sure. They are my absolute favorite. In SoCal we have no size limit and 10 per day in my area, the little ones 2-4 lbs are amazing!
@@DFMotorSports, Are stripers considered an invasive species on the West Coast? Because they're not actually native and were brought there across country a long time ago.... Perhaps this is why there's no size limit or creel limit?.
@@goodun2974 They are invasive. They are the long lost descendants of those east coast stripers they transplanted west a long time ago.
👍nice knifes ,very good
Yes they are!
Holy smokes Will…
That’s got to be amazing farso!
Do you think this recipe would be good with triple tail ???
Caught a 6.7 pounder yesterday!
I left the skin on intending on grilling it…
But this looks so much better!
And yes!… I saved the rest of the fish to make a stock!…
I just purchased a set of Hexclad cookware. I’m hoping that I can sear fillets in it as good as my cast iron skillet???
Thanks bro!
From South Mississippi!!!
🕷️
Heck yeah triple tail!! I LOVE that fish. Lemme know what you think of the hexclad
Will, I don’t understand. Please explain why you throw in a whole bulb of ginger. If you were to dice it up the amount of flavor would be compounded dramatically and you’d only need a tiny piece to equal the same extraction.
Less work and easier to fish out. Just habit from the restaurant. There is also a theory that the larger pieces will release flavor slower therefore adding more flavor as the stock cooks down. So you wouldn’t dice an onion for stock but 1/4 it. Again, I don’t have a specific reason outside of habit.
LOVE striper❤
It’s so dang good
Hi Will looks delicious 😋 when you going back to key west? Greeting to mama clams
No idea
LOL TNX 4 VID LOL
Thank you as always
"Every fish is a little different." 🎣
Peace diversity
@@CookingWithClams Emoji fish :)
Im eating the same thing as I watch this lol! You filipino now will!? Good stuff bud!
Haha I should be so lucky
Multiple notifications, you're the first one I clicked on!
Ow we’re talking! I appreciate it
Let's go!!
!!!
Not sure how its spelled, but i thi k its the leidenfrost effect you are talking about.
Yes that’s it!
steel alchemist Mike
rice ; ginger, onion earth elements
salt water state fish
I’m gonna make a book from these
@@CookingWithClams I wondered if you would make a cook book from your channel recipes
That's a very awkward grind and thickness for a fillet knife???
You think? For me it is perfect
FUCK YEAH!!! LOVE YOR VIDS CLAMS!!!!
Thank you!
I need to buy your sister a Detroit Red Wings shirt, just sayin :)
The bruins one is bad enough! Haha
@@CookingWithClams Ha!
First 👍🏾
You’re sister has to go wearing that bruins shirt will, that’s blasphemy in any part of New York… even if you’re in fish sticks territory 😂
Terrible
Nice knife, no offense but that ain’t a filet knife.
It absolutely is. Japanese filet knives are different than the thin dexter us uses. There are big differences then subtle on the angle of the edge