The most underated fishing channel on RUclips. Professional editing, Cuts out all the shit talk at the beginning. And provides the content! Sucks how the universe works sometimes.
@@RyanMyersExpeditions Hey Ryan, did you give permission for your footage to be used on this other weird channel? ruclips.net/video/sIW2T0lYwAU/видео.html And if you did, remind him to credit you. I have a feeling he just ripped you and a bunch of other guys in a sick quest to build his 10k channel...
yo guys, in addition to using a bigger dye when grinding so it isn't so fine, you guys should get all that meat and fat to near freezing temps and mix it together before grinding. Also put all the grinder components into the freezer before using so the fat doesn't smear/turn to liquid so much. The pro's put their grinder catch pan in ice water as well to keep things cold but I've found that to be overkill. I know nothing about grinding fish meat into sausage but I turn a lot of deer, elk, and pigs into Italian sausage, breakfast sausage, and brats every year.
Also get a thermometer so you can check the internal temperature of the sausage. Not so important with the fish but with the pork fat you want to reach at least 156 F. If memory serves tric. dies at 138. You can also freeze kill or salt kill tric. I spray my deer, bear, moose, goose/duck sausage with a garden hose after it comes out of the smoker, read up on blooming. As always, great video.
Agreed! Last video I watched I learned something which I took into the water with me resulting in a perfect shot. - (Tracking with big guns can be difficult so sometimes its better to leave the spear out there and wait for the fish to swim in front of it) Amazing advice
Dude so stoked to see your channel blowing up. Loving the content as always... Definitely making sausage this week with the next fish I get. Thanks for the idea.
Maybe the best filmed shot I've seen - good stalk, good water clarity, epic location. And I learned you can sausage fish...with a little help from a pig!
Honestly I don't think I'll ever get over that opening dive. This is the video that got me hooked on spearfishing. Totally amazing video, thanks for sharing it with us.
You know I'm stoked about the new video, when the first thing I do is sit in front of the computer coz watching it on the phone wouldn't do it justice.... That was a sick shot, the fish was so in awe that it died with its mouth open... Sick video and even sicker gathering with the fam enjoying the fruits of your labor... Your's and Justin's personalities are the exact type of dudes that I gravitate too, y'all are the best... Aloha and mahalo for the sick videos...
I've been watching your videos for about two weeks now and I gotta say, Yall are always having a great time and sending good vibes but this video was EPIC!!!!! Awesome catch and cook vid. Mahalo for the great content. You guys rock!! Happy hunting and excited to see some new content. Keep up the good work.
When I saw you guys struggling with tying the sausage I immediately thought of the Scott Rea Project. Looks like you guys found him too. Nice unicorn shot on the ulua!
What an epic fish! A bunch more of those and you will get stronger from lifting them into the boat. Feel free to send some smoked sausage to subscribers for the ultimate catch, cook, and taste experience! Another great video. Keep them coming!!
Found your channel during quarantine and it inspired me to start 3 prong. Got hooked too fast and binge watched too many of your vids. Love your commentary and been geting better every day just from watching you. Keep the vids coming and you should start a shop with gear you approve as good. I'd buy some so think about it!
Howzit Ryan...just wanted to drop a comment on here and thank you for these epic vids . You're vids make me home sick , but in a good way lol...Living in Vegas now and totally miss diving for my fresh out of the water fish. Keep up the good work and seize every moment you have in that beautiful hawaiian waters . Aloha!
ALPHA: Ryan you make it look 👀 so easy 🤩!!! Good thing you have good friends like Jason Lee...I hope you guys made some sashimi too..🙏🏻🇺🇸👍🤙🏼🍀😁 Aloha : Ryan,Sam,&Jason & Ohana.🤙🏼🤙🏼🤙🏼🤙🏼🤙🏼!!!!!
As the videographer and photographer fit our group.... let me just say..... that opening sequence.... I’m in Love... absolutely beautiful. And I hope I can get something as good as that on camera one day 😍😍
Ryan Myers Thanks for replying Ryan, it’s the first time a RUclipsr replied to me! As of now you got a new subscriber! I been spearfishing all my life in the Med, now I live on Maui, and I’m killing it! Great videos, keep it up!
I have made sausage and boudin several times growing up in Louisiana. Next time before you smoke it boil or steam it first then smoke and it changes the texture and u end uo witb thag firm sausage that snaps when you break it. Very good
Amazing! Me and my dad used to be rolling in the fish like you boys, these days me and my boy are lucky if you find an old lure or a spear shaft! We do get some fish though :) but woah this level of a cook up really takes me back. Enjoy it whilst it lasts. Love from India
Goes for pretty much any fish - and it's something I always do if I intend to use it for sashimi or ceviche. Brain, bleed and gut. The idea being you want the kill to be humane and the meat to be the best, so you brain it first and then immediately cut or rip the gills. The heart will keep pumping for a short while though the fish is brain dead and that will pump the blood out. Then you can come back to your stringer and gut it on a breathe up a little while later. As long as it's within an hour or two, it should be fine. Reason being, if there are parasites in the gut, they will - after a few hours - supposedly wander into the meat. Also, it's nice not having to gut your fish at home. If you're in sharky waters, I see why you wouldn't do this though.
Hello I'm new in your friend family channel . I'm from Philippines . always join us inspiring us for your all fishing adventure . godbless and keep safe for you all to any adventure .thank you sir .
GREAT video!! I've never been spear fishing and I'd love to go sometime! I'm 2 1/2hrs east of San Diego. I just came across your channel and I really like what I see. You have a new subscriber!! Much respect from Yuma, AZ. 👍👍
![Kodak Black - Catch Fire [Official Music Video]](http://i.ytimg.com/vi/A4ch-olIuZo/mqdefault.jpg)
The most underated fishing channel on RUclips. Professional editing, Cuts out all the shit talk at the beginning. And provides the content! Sucks how the universe works sometimes.
New one to add to the top stone shots of all time. That was awesome!
totally agree! thanks Seth
@@RyanMyersExpeditions Hey Ryan, did you give permission for your footage to be used on this other weird channel? ruclips.net/video/sIW2T0lYwAU/видео.html And if you did, remind him to credit you. I have a feeling he just ripped you and a bunch of other guys in a sick quest to build his 10k channel...
When you shot that my exact words were "Oh, of course, he stoned it, he's Ryan Myers."
I enjoy your headshots and presentation for your show beginning to the end, and your respect of the waters in Hawaii. Awesome!!!
Thanks so much Egg stoked for the support!!!
yo guys, in addition to using a bigger dye when grinding so it isn't so fine, you guys should get all that meat and fat to near freezing temps and mix it together before grinding. Also put all the grinder components into the freezer before using so the fat doesn't smear/turn to liquid so much. The pro's put their grinder catch pan in ice water as well to keep things cold but I've found that to be overkill. I know nothing about grinding fish meat into sausage but I turn a lot of deer, elk, and pigs into Italian sausage, breakfast sausage, and brats every year.
Ko3n3k33
I concur👍, not frozen but very cold firm.
I noticed the same thing. The colder you can keep it, the better. It will definitely help with the texture issue they were experiencing.
A sausage press also helps, but if you use the grinder to stuff sausage don't use the blade or you make it worse. I learned that the hard way.
Also get a thermometer so you can check the internal temperature of the sausage. Not so important with the fish but with the pork fat you want to reach at least 156 F. If memory serves tric. dies at 138. You can also freeze kill or salt kill tric. I spray my deer, bear, moose, goose/duck sausage with a garden hose after it comes out of the smoker, read up on blooming. As always,
great video.
You guys killed this one. Great job. Monster fish.
Nothing better than friends hanging out and cooking up a fresh catch
This channel is teaching me so much being a beginner in the spear fishing world. Thanks Ryan!
No worries Juan happy to help!!!!
Agreed! Last video I watched I learned something which I took into the water with me resulting in a perfect shot. - (Tracking with big guns can be difficult so sometimes its better to leave the spear out there and wait for the fish to swim in front of it) Amazing advice
WHAT AN EPIC SHOT!!! And PERFECT MOMENT
holy crap that was a perfect shot, and Justin did a crazy job filming all of that action😂🤙
Dude so stoked to see your channel blowing up. Loving the content as always... Definitely making sausage this week with the next fish I get. Thanks for the idea.
thanks man appreciate all the support! enjoy that sausage
this is picture perfect
Love that videos are 'normal' and not staged. Humble and true. Super entertaining and fun to watch. Man, and that viz..... :)))
glad you like them! viz here is unreal some days!
@@RyanMyersExpeditions Check your insta inbox - shared a pic with you when you were here... :)
That was the best filming on a dive ever..... Good job Justin.
Maybe the best filmed shot I've seen - good stalk, good water clarity, epic location. And I learned you can sausage fish...with a little help from a pig!
Rewatched and shared with a friend. Still the best
Honestly I don't think I'll ever get over that opening dive. This is the video that got me hooked on spearfishing. Totally amazing video, thanks for sharing it with us.
Justin should start a RUclips channel
He does
what’s it called
Yea what’s it callex
Liam Frangos he has a super old one that no longer active
I just came back to this vid because I wanted to learn where to cut the ulua. I just caught a 50 lb ulua so I wanted to learn . Thanks J Lee and Ryan!
You know I'm stoked about the new video, when the first thing I do is sit in front of the computer coz watching it on the phone wouldn't do it justice.... That was a sick shot, the fish was so in awe that it died with its mouth open... Sick video and even sicker gathering with the fam enjoying the fruits of your labor... Your's and Justin's personalities are the exact type of dudes that I gravitate too, y'all are the best... Aloha and mahalo for the sick videos...
Love that you gave the head back for a lobster tribute! Respect!
MEAN shot ! incredible 🙌🏻🔥🔥
This footage is INSANE! The way it creeps in the shadows. Best clip yet man. So sickkkk.
Living the dream baby! Regards from a fellow youngbloods here in The Philiplines! 🇵🇭💙
Thanks man!!!
Take it easy Justin you going to put us out of a job... Nice work boys. Really cool vid and having so much fun. Nice to see.
Mate this is awesome! That is the definition of a stone shot. Amazing
Never clicked on a notification so fast
Ella's eyes opening wider as she eats it confirms stay ono!!
Man I miss Hawaii when I watch your videos!
I've been watching your videos for about two weeks now and I gotta say, Yall are always having a great time and sending good vibes but this video was EPIC!!!!! Awesome catch and cook vid. Mahalo for the great content. You guys rock!! Happy hunting and excited to see some new content. Keep up the good work.
Really the best ever stone shot I've ever seen.....
Thanks Antonio!
Awesome video guys! Such a crazy shot and props to the camera man Justin haha!
OMG! JL out of this world great filming and RM awesome shooting. Incredible tag team. Congrats from Canada
Lol, Justin grows a stash in 5 seconds. ;). Fun to watch you guys.
Justin looks like he lives down the road I go down all the time to Malamas. Sweet!
Couldn't believe that stone shot!
Awesome video Ryan 👏👏
Thanks man definitely one of my favorite stone shots ever!
@@RyanMyersExpeditions justins filming made it just that little bit better!
Justin’s filming made the whole thing.
no way, incredible shot dude.
Thanks Edgar!
Yessa I been waiting love the vids 🤙🏼🤙🏼
thanks Kannon as always for your support!
When I saw you guys struggling with tying the sausage I immediately thought of the Scott Rea Project. Looks like you guys found him too. Nice unicorn shot on the ulua!
he was a great resource!
I don’t know how I missed this video....Super killah ....make sausage with the ulua 🤙🏽🤙🏽🤙🏽Another One ☝🏽, awesome video Ryan
What a shot! Great work and thanks for sharing it with us!
Brah i love the real loco style str8 up we learn we eat have fun go sleep love it keep up the good work braddahz
Dang guys, best episode yet!
He needs more subs this guy is awesome
What an epic fish! A bunch more of those and you will get stronger from lifting them into the boat. Feel free to send some smoked sausage to subscribers for the ultimate catch, cook, and taste experience! Another great video. Keep them coming!!
First! As always keep up the work I already know this is gonna be an awesome video!
woo! thanks man
You're living the dream!!🤙
Love watching Justin and his sidekick Ryan. :P
Yes!! Another video. Keep it up Ryan
Thanks! Will do!
I’ve been waiting for this video to drop 🔥🔥
it's finally out!
Not sure how I found your channel but I’m glad I did! Lovin the videos keep um coming 🤙🤙
woo I'm glad you found it! thanks for the support
I could not believe how flavorful and delicious that fish sausage was! I thought for sure it would be fishy tasting. 10/10 would make it again!
Found your channel during quarantine and it inspired me to start 3 prong. Got hooked too fast and binge watched too many of your vids. Love your commentary and been geting better every day just from watching you. Keep the vids coming and you should start a shop with gear you approve as good. I'd buy some so think about it!
Nice ston shot 🤙🏼 I need to get back in the water one day.. your videos are making me miss diving..
Howzit Ryan...just wanted to drop a comment on here and thank you for these epic vids . You're vids make me home sick , but in a good way lol...Living in Vegas now and totally miss diving for my fresh out of the water fish. Keep up the good work and seize every moment you have in that beautiful hawaiian waters . Aloha!
ALPHA: Ryan you make it look 👀 so easy 🤩!!! Good thing you have good friends like Jason Lee...I hope you guys made some sashimi too..🙏🏻🇺🇸👍🤙🏼🍀😁 Aloha : Ryan,Sam,&Jason & Ohana.🤙🏼🤙🏼🤙🏼🤙🏼🤙🏼!!!!!
Those fish sausages look delicious. I'll bet that tasted as good as they looked!!
They actually did we were all super impressed.
As the videographer and photographer fit our group.... let me just say..... that opening sequence.... I’m in Love... absolutely beautiful. And I hope I can get something as good as that on camera one day 😍😍
Catch and cook is my favorite! Mahalo for the videos
making my freaking mouth water.. loved this!
Another epic video bro ! 😃👌
Really Cool and original catch n cook Looked so yummy 😋
Keep up the good work 💪
thanks for the support! when Justin suggested fish sausage I knew I had to try it!
I would like to request a video this same length but with Sam eating random fish and saying wow on loop. Thank you 🙏🏻 sending love from Sweden. 👋🏻
UPDATE: I also need one of Ryan saying “BROOO” on loop as well.
Great idea!!
oh man! what a sweet shot! and great video, all around! (Justin did great, filming!). all three of you are a fun combo to watch! keep em coming! :)
thank you so much! means a lot
That’s one funky way to eat ulua brah!
Agreed next time we smoke it straight up.
Ryan Myers Thanks for replying Ryan, it’s the first time a RUclipsr replied to me! As of now you got a new subscriber! I been spearfishing all my life in the Med, now I live on Maui, and I’m killing it! Great videos, keep it up!
Such a good shot man!
Thanks Jack!
nice fish been waiting fr this videos keep up the good work
thanks man will do
Justin seems very pro!!! He has to start a channel too! Great video from you guys!
More catch and cooks please, love ur vids 💓
OMG.... that’s amazing. It’s beautiful down there
Nature is amazing
Craaaaazy , and sausage Style to, wuuuut!
Love your vids man!
Thanks Benji you the man!
I have made sausage and boudin several times growing up in Louisiana. Next time before you smoke it boil or steam it first then smoke and it changes the texture and u end uo witb thag firm sausage that snaps when you break it. Very good
Loved this video so much it was like a comedy movie. thank you
Glad you enjoyed it 🤙
Amazing! Me and my dad used to be rolling in the fish like you boys, these days me and my boy are lucky if you find an old lure or a spear shaft! We do get some fish though :) but woah this level of a cook up really takes me back. Enjoy it whilst it lasts. Love from India
Ulua sausage the prime grinds Yessah
it was sooo good
You totally sound like a talk show host lol in a good way man. That shot was perfect, sent him to ocean heaven instantly. Sausage looked 🍒
always learning something new.
fish sausage? Why not.
exactly my thoughts
Absolutely epic vid
Nice solid fish brah ! Right on
Next time I’m in Kona gotta go diving with you Ryan and Justin!. That’s kinda my bucket list lol
Great vids! That was one of the most “stone” shots I have seen!
Thanks Mario was stoked on how this shot came out.
You brained that thing, perfect shot.
You really regret it when you don’t stone these.
Ayy Justin you a Waimea boy too, hell yeah
🤙🏼
Amazing Video As Usual
Thank you so much!
Traeger gang! Haha won’t be trying abalone thanks for that! Sick vid guys
Traeger gang! thanks for watching glad we steered you away from Traeger abalone
Been waiting for this vid! 🤙🏼🤙🏼
Yessah u finally uploaded the video
hope you like it 🤙
Nice video man, enjoyed it. Do more episodes with him and kimi werner .
thanks for watching
That's a monster fish 🐟
Wow that is a huge fish, congrats
love your content man
Whenever I catch giant jacks I usually gut him right a way and bleed and the meat is way better
Goes for pretty much any fish - and it's something I always do if I intend to use it for sashimi or ceviche. Brain, bleed and gut. The idea being you want the kill to be humane and the meat to be the best, so you brain it first and then immediately cut or rip the gills. The heart will keep pumping for a short while though the fish is brain dead and that will pump the blood out. Then you can come back to your stringer and gut it on a breathe up a little while later. As long as it's within an hour or two, it should be fine. Reason being, if there are parasites in the gut, they will - after a few hours - supposedly wander into the meat. Also, it's nice not having to gut your fish at home. If you're in sharky waters, I see why you wouldn't do this though.
Absolutely EPIC!!!!!
sick shot
Hello I'm new in your friend family channel .
I'm from Philippines . always join us inspiring us for your all fishing adventure . godbless and keep safe for you all to any adventure .thank you sir .
GREAT video!! I've never been spear fishing and I'd love to go sometime! I'm 2 1/2hrs east of San Diego. I just came across your channel and I really like what I see. You have a new subscriber!! Much respect from Yuma, AZ. 👍👍
Justin is awesome
true story
what a stone shot awesome shot
Supporting with a comment and a like. keep it up!
thanks Roy! 🤙
Ryan the missing ingredient that helps with texture is tofu, tofu is a must with fish