Hi just found your channel and have already binge watched all your videos 😆 I noticed in a lot of your videos there are sea urchins where you dive and wondering if you ever plan on doing a catch and cook for those
how do u keep a bonito firm after catching it. I caught one yesturday and put it in my fridge within 30 min of actually spearing it and went to fillet it 2 hours later and the meat was super soft and fell apart
Sometimes they can be soft unfortunately mate. I find ageing them in the fridge can sometimes help but some of them just are. Also watch how you handle them. Banging them into things etc can bruise the meat even holding them by the tail etc can seperate some of the muscle fibres once they’re dead. Making sure your knife is real sharp when you clean them for the best results aswell.
For people who cant go spearfishing, do you know any good places to get bonito? All of the fish markets that I have bough from dont clean out the fish or bleed it before icing it, its just as is, probably not even put out of its misery before icing, which lowers the quality of the meat a lot.
Hey mate unfortunately it can be pretty tricky when buying fish. I feel like standard practice within the industry doesn’t lend itself to a top shelf quality unfortunately. There are some guys out there who are delivering a top quality product. People like Luke from Nautical Wholesale seafood on the NSW mid coast are coming in with a very different approach looking for quality over quantity. There’s plenty of others but unfortunately you seem to have to seek them out. it’s not the norm. That’s why I got into fishing though allows me control over the whole process and gives me access to a premium product.
@@josh.bollen As someone who has wanted to get into spearfishing for a while, do you need to go out on a boat to get to good waters or are you able to/allowed to go into the baysides? I have seen people diving but not necessarily spearing out just a hundred meters or so from the bay. Do you have a video on a beginner setup for spearfishing and things that a new spearfisherman should know (laws, expenses, what you should look for etc)
Awesome video: perfect mix of tips, dive shots and cooking. Well done!
Cheers mate hopefully be able to mix in some longer dive stuff soon. You enjoyed having a decent chunk of it in there aswell?
@@josh.bollen sure thing! I’m enjoying your channel and watch everything you upload :)
Yet another brilliant video
👏👏👏👏
What's the tune for the fishing segment - that's some classic dubstep vibes!
Proper Dub! ruclips.net/video/Ceh2apxu_us/видео.htmlsi=Z0rAFhs4waqWZ1lc
Looks so good!
Cheers mate!
Another quality video! What sort of Aussie Hardwood are you planing?
This one was brown stringy bark I’m pretty sure mate
Epic video!
Cheers mate!
Looks damn good!!
Super tasty!
Hi just found your channel and have already binge watched all your videos 😆 I noticed in a lot of your videos there are sea urchins where you dive and wondering if you ever plan on doing a catch and cook for those
Hahaha ya legend mate! Urchins is definitely on the menu I’ve got a few ideas for them for sure!
Awesome can’t wait 😁@@josh.bollen
Bonito is amazing in a orange source, cut into steaks & baked.
Yum! I’ll have to try some time
how do u keep a bonito firm after catching it. I caught one yesturday and put it in my fridge within 30 min of actually spearing it and went to fillet it 2 hours later and the meat was super soft and fell apart
Sometimes they can be soft unfortunately mate. I find ageing them in the fridge can sometimes help but some of them just are. Also watch how you handle them. Banging them into things etc can bruise the meat even holding them by the tail etc can seperate some of the muscle fibres once they’re dead. Making sure your knife is real sharp when you clean them for the best results aswell.
For people who cant go spearfishing, do you know any good places to get bonito? All of the fish markets that I have bough from dont clean out the fish or bleed it before icing it, its just as is, probably not even put out of its misery before icing, which lowers the quality of the meat a lot.
Hey mate unfortunately it can be pretty tricky when buying fish. I feel like standard practice within the industry doesn’t lend itself to a top shelf quality unfortunately. There are some guys out there who are delivering a top quality product. People like Luke from Nautical Wholesale seafood on the NSW mid coast are coming in with a very different approach looking for quality over quantity. There’s plenty of others but unfortunately you seem to have to seek them out. it’s not the norm. That’s why I got into fishing though allows me control over the whole process and gives me access to a premium product.
@@josh.bollen As someone who has wanted to get into spearfishing for a while, do you need to go out on a boat to get to good waters or are you able to/allowed to go into the baysides? I have seen people diving but not necessarily spearing out just a hundred meters or so from the bay.
Do you have a video on a beginner setup for spearfishing and things that a new spearfisherman should know (laws, expenses, what you should look for etc)
Hey mate how long do you keep the whole fish in the fridge before you process it? Cheers
Mate usually a minimum of a couple days if we’re hungry sooner if we want to age it a few more
How long do you think the bonito will keep if you smoke it?
I’ve had it in the fridge about a week maybe. Could possibly go longer but usually gets eaten before then 😂
I give em to the guy’s at 7/11
Sounds like 7/11 guys are eating well!