This brings back memories, my father worked in the UK in the 60's and on a trip to Sweden he saw these Scandinavian portable smoke boxes, bought one and brought it back to Australia in 1969. We used to fish for trout in Eucumbene and Dartmouth dams in the 70's and we could cook fish on the side of the lake.
Legend Mate. If you are gonna smoke a Kahawai. Try rubbing in some olive oil then brown sugar and salt. Can add butter if you like. Thats how most of us smoke our Kahawai here in NZ. Chuur for the awesome vid.
Hi, Briggsy. Your great light-tackle session in the surf brought back many memories of similar outings I I made over the years along the coast of my native Rhode Island. As for the smoking, I've been using an electric smoker for my fish for decades, and it IS a fantastic way to add wonderful flavors to what we catch. You asked for some input on the process, and although I'm certainly no expert, here are two thoughts: First, I'm not at all surprised that you and your family liked the taylor more than the bream. That's almost certainly because of the taylor's far higher fat/oil content, which makes it close to ideal for smoking. Ditto fish like mackerel (all species), bonito, tuna, and salmon. Second, your instinct about lining the smoker trays to reduce the mess is spot on. I use a layer of HEAVY-DUTY aluminum foil and replace it often. The other surface you need to deal with is the INSIDE of the smoker lid. On my unit, it collects burnt salty, sugary condensation that needs to be cleaned off after every session. Otherwise, it drips down onto my next batch of fish, creating ugly spots and horrible flavors on the surface of the fillets! Keep 'em comin', Chris (Maine, USA)
when i worked in a restaurant back in the day, smoked bluey was one of our best appetizers, my one tip for you, season the skin side heavilt with the flavor you want and put it skin side down
Your channel and commentary have brought my love of fishing back after being dormant for 20 years. Looking forward to the ice to melt to be able to fish again. Thank you for your content :)
Hey Briggsy, Smoked tailor is hard to beat. I usually brine mine for a bit in salt and brown sugar water - about 50 50 mix as a base, then add stuff you like to the brine, like your aromatics, and other sauces. Once brined for a while, I pat dry and lightly drizzle honey (or blend smoked honey) and fresh cracked pepper. As for the smoke, I love using banksia pods as they're usually around the same places I catch tailor and it goes really well. I vac seal mine, refrigerate, then have on Jatz and its bloody killer. I know you can also flake it up, chop some chives and mix it in a cream cheese to make dip
Great tips mate! The Banksia pods idea is really cool, do you use the old dried ones with no fluff and crush them up? Or is it you strip the full fluffy ones and it's the fluff itself you're using?
@Briggsy Sport Fishing hey mate yeah definitely the dry ones picked up off the ground. I use a charcoal smoker so I just throw them in whole, but I think smashing 'em up a bit in your style smoker will get the job done.
Excellent recipe thanks Damien. Pleasure to watch the video Briggsy PS that is Lemon Verbena you used. Lemon Balm (Melissa) looks like a golf ball sized mint/nettle leaf. I like salt honey and keffir lime leaf with a little chilli, fresh lime to serve. Keep up the great work!
The tailor is better smoked because of the oil same with any of the stronger tasting pelagics like mackerel, tuna or mahi. You need the salt to cure it and draw the moisture out but its easy to go to heavy on the salt so be careful ( the longer you leave it in the brine the saltier it tastes). I usually go twice as much sugar to salt and it usually turns out great. Awesome vid as usual keep up the good work!
I live 30 minutes from St. Augustine Beach, FL and the surf and beach looks just like your video. I have never tried fishing in such waters that are so shallow and turbulent! THANKS for the video that shows what I am missing for not trying this type of fishing. Can't white to head back to the beach with my fishing gear!
Hey Brigs huge fan of your channel. The way we smoke fish down in South Africa is just by putting salt all over the fish then let it sit for about 10 to 15 minutes then wash the salt of and dry the fish and pop it in the smoker as is. Also what we normally do with the smoke chips is to wet it a bit that way it doesn't burn and still get a good amount of smoke on your fish.
The reason the tailor tastes better is because it's a "gamier" fish, like the Aussie salmon or Kahawai over here in NZ. We mainly smoke kahawai because people can't handle the natural taste. I'll eat it any time, place, or however it's prepared cause that's what we grew up on. You might find the "softer" fish like Bream, Flatty, and perhaps Dart won't smoke up so well, though don't quote me as I've never tried Dart. Beautiful weather and water, and it's great to see the family enjoying the spoils. Might be time for another family fishing session video! 😁🤙🏼🎣
wonderful! A little hint if you like lemon balm is to get some lemon basil. A prolific grower and it should self seed in your garden. I was so relieved when you said cold sinks when moving the ice brick to the top of the fish. I have seen a few fish go off in an esky (chully bun in Kiwi) when fish were put on top of the ice bricks. Cold air sure does sink and remember cold cannot travel, only heat can. Cold is the absence of molecules vibrating or transmitting their state whereas heated mass has rapidly moving molecules which travel to cooler areas speeding up their molecule's movement.
Tailor and Aussie salmon are the go in the smoker, And as you suggested layer the bottom tray with foil and then you can just bin it. For a great Thai salad - salt, brown sugar, water brine overnight and then smoke over a couple of cups of uncooked jasmine rice, cup of desiccated cocount and cup of brown sugar.
They are great smokers, I have one exactly the same & use it for school mackerel which I get in Hervey Bay. I measure out about 50ml for each burner & it goes for about 20 minutes. I use a good handful of sawdust & you get a tasty result. Good work 😊
When you had that first cast, I remembered a really good fight I had after fluffing a big cast with a long rod. My timing on my index finger wasn't great on that cast. I released too early, and my bait and sinker shot almost straight up, spinning around awkwardly before plopping down just on the other side of the shelf. I didn't even have time to think of excuses for my pathetic casting, because it was nailed almost immediately by a feisty creature that weighed close to 5 Kilograms. That was a Tailor, although we call them Elf or Shad in my neck of the woods. Seeing you hook that first Tailor prompted me to write this. What a great memory. Thanks!
Hey brotha. A few tips from an old smoker. Feel free to leave them or take them or play around. First, I definitely like to brine my fish in some sort of salt/sugar based solution. I think in your case the teriyaki would be a perfect addition to a brine. The next is probably the most important-whatever you put in the smoker should be dry. So if you marinade it or brine it, let the fish hang out in the fridge on a wire rack for a few hours, or use a towel to pat it dry. The last one may be more of a preference, but whole fish tend to yield more. It’s less work and the skin peels back easily. I noticed you left a few collars oj those beautiful fish and sometimes that’s the best part. Also - now that you have a smoker, make bacon! Half salt half brown sugar mixture, rub it on a pork belly and let it sit for 4-5 days, wash it off after then and dry the pork belly (preferably overnight on a wire rack in the fridge). Then you can smoke it for like 2-4 hours depending on the temp. Enjoy it my friend. You’re a walking RUclips ad for visiting Australia.
let's go!!! love your catch and cook and I'm so happy and glad u never gave up filming! meeting u from morning tide and the boys was the best thing ever
Man what a great video on so many levels….! I especially loved how you included your family and let us into your home like that. Nice garden too btw…. 👌 Can’t wait to see what other species end up in the smoker. 🐟 Cheers for sharing.
@@peterRobinson10101 pike have very sharp teeth and we use flouro all the time when pike fishing. And i never ever had the case that a pike cut through the fluorcarbon line.
Tailor smoke up beautiful 👌 Scaled, put a few slits in each side (whole fish) and put the smoker wood chips, pellets, sawdust etc in foil pocket with a few pin holes in it to let smoke out. Otherwise can get too full on. Once cooked put in fridge to set and serve with a squeeze of lemon. Boom... Cheers Heathro from Perth 👍
Год назад+3
CONGRATULATIONS you are a very successful fisherman, this place is fantastic. I loved the video.👍🎣😊 Hug!!!
My favourite is smoked mullet, it has a good amount of oil and robust flavour to match the smoke taste and it also goes really well as paste/dip if you whizz it up in a food processor
Completely different fishing from what I'm used to in Minnesota but yet almost the same. Thanks for the video. Love your fishing adventures. I Hope to make it to Australia for some fishing someday.
I'm from South Africa, great video man, I'm 63 and just loved it, I'm going to try the smoked fish, never had it at all, thank you, may the almighty bless you and your family 😊
Hey Briggsy when you keep fish in an esky put ice inside the fish, not only does it keep it cool but the condensation from the ice makes the fish tender and moist when you eat them
Having fished multiple s in different sizes and colors, ruclips.net/user/postUgkxCbNOWAGmn6nfbCbJDmasvBq7J38KZNw2 this is by far my favorite. One thing to be aware of is the sided willow blade. One side is silver and the other is the green/orange shown. This is not bad, just unconventional. In terms of fishing, I have found the lure works just fine without a tail like a craw or shad. That addition is up to you. Also, the hook part where you attach the swivel snap or tie the line is a problem on baits these days, since it's able to slide up and down. However this lure seems to be tight enough that that doesn't happen often, and you can solve it by putting a thin slice of medical tube over the hook before attaching the line. Like others have said, it's really magic on a good windy day.
Crazy that I stumbled across your channel because of the stranded video. But you're just a gem of a bloke. Love checking in to see you loving life. I wish I lived near the coast.
I try and keep the salty wet lures away from the rest of my tackle. A plastic bag in the esky or bucket works. Frozen water bottles are awesome in an esky. Especially for the times when you're really thirsty.
Great vid mate. Don’t you dare smoke a kingy!!!!!!! Sacrilege. Sashimi all the way.Thanks for an entertaining video. Cooking up with the family. Brilliant.
What a sesh! You asked for smoker tips. That style of smoker has the combustion chamber really close to the food. I bet it would be ideal for very small fillets or mushrooms maybe. For larger pieces of fish or meat you want to get it further from the actual combustion. Due to the larger size it just takes longer to cook all the way through in the smoke. Being that close to the burning for that long of a duration as well as the extra sugar may have had something to do with any charring. But everyone seemed to love it, so that's really all that matters!
haha not only the fishing is good but also bird watching haha i was surprised how blue the tailor fillet was. goes to show how well the fillet can b wen you look after your catch for a feed. just recently got myself a kayak so been able to experience light lure fishing myself and boy is it fun!
The esky/cooler is critical gear, worth carrying most of the time. Throw the backpack on top to protect it from direct sunlight and help preserve the ice. 💯%, SMOKE THE TUNA, Briggsy. Back in the day, Hawaiians only had fire and wood to cook with. Today, poke (po-kay) bowls are all the rage but smoked/grilled ahi will always be part of the arsenal. 🤙
Wow dude the kids have grown so much since I have been watching your films . So good to see and reality really sets in it really shows how quick kids grow up . . Every time I watch you it’s gets me out there spinning . Keep up the good work dude , Yeww 🤙🏽
in my option u are the best fishermen that i have ever watched, your videos always makes my day and if i ever got board i would watch you videos all day🙂
Huge compliment Mate but you should know there’s plenty of times I go fishing and don’t catch much at all… I don’t upload those films haha. In a way the films I upload are the highlights of my fishing and not a fair representation of it as a whole. Stoked you think so highly of the vids though Mate 🤙 I feel very privileged to get to make em!!!
Your smoking and future fish ideas is spot on. Me personally I just do 1 part salt 2 parts brown sugar and leave for a while or overnight, but you do you. Even Yakkas and Slimeys left over go great. Not enough oil content in the Bream but not horrible. You'll give that thing a good flogging, and just mainly worry about keeping your racks clean, smokers are a bit messy. Cool vid.
Love your content and energy. Smoked kahawai is amazing we just use to split the whole fish, head off then brown sugar and salt. Back bone just pulls out once cooked
Need a little container for the used lures hooks, keep the salt off the clean ones! 🙂 Cool smoke fish cooking with the kids, you guys will love the Salmon I Mean Kahawai!!
Fantastic vid to wake up to! Stirring up strong emotions about being land locked in B.C., and memories of stalking the banks in Kauai and whipping yozuris and rapalas into the gutters. I was chuckling at your epiphany regarding bringing ice! It’s refreshing to hear someone of your experience and passion reveal that they’re discovering new things hidden right under our noses. I’m not sure if you’ve slept on the eskie and ice factor due to wanting to stay ninja mobile, which I respect and know. But having it made for better tasting fish in the islands, cause I’d be staying all morning/afternoon, paddling out to surf, etc. I love the beach shots, and was trying to figure out where in Oz this is, using only my memories from thousands of surf pics from over the decades. Looks like it might be a good surf spot on its day. Can’t tell where, so I’ll be looking it up in your profile and possible descriptions. Cheers from Nelso, BC
Fishing for tailor you want a trace and three gang setup or a trace with a lure works too. We get Tailor in the 80's here in Dongara WA so we need to gear up heavy all the time. Have fun mate.
low and slow is how we do it in the south, low heat equals high smoke, high heat low smoke, if you want less smokey taste smoke it for 5-10 min than heat, when your done let all the smoke out or it will taste a tad bitter. Other than that great job 🤙🏻
Seasoned smoker here. I've never er used a smoker like that before. But I brine my fish 24 hrs, usually smoke em with beer and woodchips 4 or 5 hours. People have great recipes for the brine.
great video, nice smoker job, you can use the whole fish. take a stovepipe, a fire at the bottom and hang the fish at the top. It is best to use beech with juniper and laurel. This gives a good fish aroma.
The oilier the fish the better, the smoker you used its as much a cooker as it is a smoker, and that's just fine for the meal you put together with and for the family. Mackerel is excellent. Thanks fella 👍
Some decades ago, some rod brands did print mesurements on the butt section right above the reel seat... I did the same on my first fly rods to avoid handling the fish out of water too long. Would recommend you put some mesure points on your rods with a permanent marker to avoid doing all the way back to the beach. Nice location by the way.
Amazing video. Fun to watch till the end. Not a huge fan of smoked fish, although haven’t really done it proper. Will give it another go after this. In SA we do love bream, with butter and garlic
We catch a lot of blues up here in Rhode Island USA. If they are thick we get snipped when a fish or group of fish swim through our line and it gets accidentally cut by their teeth. We also lose lures when the pack tries to steal the lure in the hooked one's mouth. Double headers do happen! Worst of all is when they bite the swivel connecting the heavy leader to the main line. One day we were trolling deep diving Rapalas and Nomads for huge 20 pounders, and the bastards kept biting the swivel and stealing our expensive lures. Great video btw!
Mate, over 10 years of watching fishing videos, and that was easily the best one I've ever seen. Thank you!
ruclips.net/video/6CKAFGXX18I/видео.html
THE TEAM MATE ANGLER CAVY AND HIM YEEEHHE
Please tell me you go fishing though
In my opinion, that is one of the most rewarding catch n' cook videos I've ever watched. I'm a little envious, Briggsy.
*Fish(tailor) bites Cat(arm tattoo). Coincidence? I think not.*
This brings back memories, my father worked in the UK in the 60's and on a trip to Sweden he saw these Scandinavian portable smoke boxes, bought one and brought it back to Australia in 1969. We used to fish for trout in Eucumbene and Dartmouth dams in the 70's and we could cook fish on the side of the lake.
This is my favourite. Almost therapeutic, light tackle beach fishing. I miss it so much.
Such a fun style of fishing!
@@Briggsy very relaxing too! Thanks for the video.
ruclips.net/video/6CKAFGXX18I/видео.html
@@Briggsywhere do you fish
I haven’t enjoyed a fishing video this much in years. I love fishermen who laugh this much and cook for family afterwards. Love your work bro.
Great way to wake up. These light tackle beach sessions are always so relaxing to watch 🎣🤙
Legend Mate. If you are gonna smoke a Kahawai. Try rubbing in some olive oil then brown sugar and salt. Can add butter if you like. Thats how most of us smoke our Kahawai here in NZ. Chuur for the awesome vid.
You're so lucky to live in a place where the water is so clean and clear. Love your video's. Keep up the great work.
Hi, Briggsy. Your great light-tackle session in the surf brought back many memories of similar outings I I made over the years along the coast of my native Rhode Island. As for the smoking, I've been using an electric smoker for my fish for decades, and it IS a fantastic way to add wonderful flavors to what we catch.
You asked for some input on the process, and although I'm certainly no expert, here are two thoughts: First, I'm not at all surprised that you and your family liked the taylor more than the bream. That's almost certainly because of the taylor's far higher fat/oil content, which makes it close to ideal for smoking. Ditto fish like mackerel (all species), bonito, tuna, and salmon.
Second, your instinct about lining the smoker trays to reduce the mess is spot on. I use a layer of HEAVY-DUTY aluminum foil and replace it often. The other surface you need to deal with is the INSIDE of the smoker lid. On my unit, it collects burnt salty, sugary condensation that needs to be cleaned off after every session. Otherwise, it drips down onto my next batch of fish, creating ugly spots and horrible flavors on the surface of the fillets!
Keep 'em comin', Chris (Maine, USA)
when i worked in a restaurant back in the day, smoked bluey was one of our best appetizers, my one tip for you, season the skin side heavilt with the flavor you want and put it skin side down
You’re living the life brother. Thank you for sharing it with us.
Your channel and commentary have brought my love of fishing back after being dormant for 20 years. Looking forward to the ice to melt to be able to fish again. Thank you for your content :)
Hey Briggsy,
Smoked tailor is hard to beat. I usually brine mine for a bit in salt and brown sugar water - about 50 50 mix as a base, then add stuff you like to the brine, like your aromatics, and other sauces. Once brined for a while, I pat dry and lightly drizzle honey (or blend smoked honey) and fresh cracked pepper.
As for the smoke, I love using banksia pods as they're usually around the same places I catch tailor and it goes really well.
I vac seal mine, refrigerate, then have on Jatz and its bloody killer.
I know you can also flake it up, chop some chives and mix it in a cream cheese to make dip
Great tips mate! The Banksia pods idea is really cool, do you use the old dried ones with no fluff and crush them up? Or is it you strip the full fluffy ones and it's the fluff itself you're using?
@Briggsy Sport Fishing hey mate yeah definitely the dry ones picked up off the ground. I use a charcoal smoker so I just throw them in whole, but I think smashing 'em up a bit in your style smoker will get the job done.
Excellent recipe thanks Damien. Pleasure to watch the video Briggsy PS that is Lemon Verbena you used. Lemon Balm (Melissa) looks like a golf ball sized mint/nettle leaf. I like salt honey and keffir lime leaf with a little chilli, fresh lime to serve. Keep up the great work!
What a beautiful beach; the water is crystal clear... please, keep it that way!
The tailor is better smoked because of the oil same with any of the stronger tasting pelagics like mackerel, tuna or mahi. You need the salt to cure it and draw the moisture out but its easy to go to heavy on the salt so be careful ( the longer you leave it in the brine the saltier it tastes). I usually go twice as much sugar to salt and it usually turns out great. Awesome vid as usual keep up the good work!
add vinegar and lime or lemon to partly took it before smoking or just have it ceviche style
Man, beach fishing in Australia is now for sure on my Bucket List!
99% of the time it's not this good...
@@MatthewJoyceAUSit is if you know what you are doing
@@kylematthews2075 I've struggled with beach fishing in Sydney. Any tips?
@@sundakhistan4000 go up the coast more
@@dagamecheats Try using a fishing rod
These beach fishing sessions you do are my favourite simply because I can relate 👍
Cheers for the feedback Mate 🤙
@@Briggsy Use thick flourcarbon as a leader, it's theeth resistent and invisible in the water. It will prevent snapping from happening.
@@visseman it's not invisible
@@hytak18 "it's not invisible"🤓 almost invisible then.
I live 30 minutes from St. Augustine Beach, FL and the surf and beach looks just like your video. I have never tried fishing in such waters that are so shallow and turbulent! THANKS for the video that shows what I am missing for not trying this type of fishing. Can't white to head back to the beach with my fishing gear!
Let’s us know what you catch
Hey Brigs huge fan of your channel.
The way we smoke fish down in South Africa is just by putting salt all over the fish then let it sit for about 10 to 15 minutes then wash the salt of and dry the fish and pop it in the smoker as is. Also what we normally do with the smoke chips is to wet it a bit that way it doesn't burn and still get a good amount of smoke on your fish.
I love it when your kids make an appearance. They are so cool.
i dont know how to explain it, but this video made me feel like a kid again. thank you for being such a cool human
The reason the tailor tastes better is because it's a "gamier" fish, like the Aussie salmon or Kahawai over here in NZ. We mainly smoke kahawai because people can't handle the natural taste. I'll eat it any time, place, or however it's prepared cause that's what we grew up on. You might find the "softer" fish like Bream, Flatty, and perhaps Dart won't smoke up so well, though don't quote me as I've never tried Dart. Beautiful weather and water, and it's great to see the family enjoying the spoils. Might be time for another family fishing session video! 😁🤙🏼🎣
wonderful! A little hint if you like lemon balm is to get some lemon basil. A prolific grower and it should self seed in your garden. I was so relieved when you said cold sinks when moving the ice brick to the top of the fish. I have seen a few fish go off in an esky (chully bun in Kiwi) when fish were put on top of the ice bricks. Cold air sure does sink and remember cold cannot travel, only heat can. Cold is the absence of molecules vibrating or transmitting their state whereas heated mass has rapidly moving molecules which travel to cooler areas speeding up their molecule's movement.
Wow! Time is running like crazy, kids are growing fast!
Nice vid and that fish looks yummy!
You made my day. This is what shore fishing dreams are made of.
Youre a legend Briggsy, brilliant video, totally original and authentic, but so down to earth..really enjoyed it and inspired too. Thanks .
Tailor and Aussie salmon are the go in the smoker, And as you suggested layer the bottom tray with foil and then you can just bin it. For a great Thai salad - salt, brown sugar, water brine overnight and then smoke over a couple of cups of uncooked jasmine rice, cup of desiccated cocount and cup of brown sugar.
They are great smokers, I have one exactly the same & use it for school mackerel which I get in Hervey Bay.
I measure out about 50ml for each burner & it goes for about 20 minutes.
I use a good handful of sawdust & you get a tasty result. Good work 😊
When you had that first cast, I remembered a really good fight I had after fluffing a big cast with a long rod.
My timing on my index finger wasn't great on that cast. I released too early, and my bait and sinker shot almost straight up, spinning around awkwardly before plopping down just on the other side of the shelf. I didn't even have time to think of excuses for my pathetic casting, because it was nailed almost immediately by a feisty creature that weighed close to 5 Kilograms.
That was a Tailor, although we call them Elf or Shad in my neck of the woods.
Seeing you hook that first Tailor prompted me to write this. What a great memory. Thanks!
Hey brotha. A few tips from an old smoker. Feel free to leave them or take them or play around.
First, I definitely like to brine my fish in some sort of salt/sugar based solution. I think in your case the teriyaki would be a perfect addition to a brine.
The next is probably the most important-whatever you put in the smoker should be dry. So if you marinade it or brine it, let the fish hang out in the fridge on a wire rack for a few hours, or use a towel to pat it dry.
The last one may be more of a preference, but whole fish tend to yield more. It’s less work and the skin peels back easily. I noticed you left a few collars oj those beautiful fish and sometimes that’s the best part.
Also - now that you have a smoker, make bacon! Half salt half brown sugar mixture, rub it on a pork belly and let it sit for 4-5 days, wash it off after then and dry the pork belly (preferably overnight on a wire rack in the fridge). Then you can smoke it for like 2-4 hours depending on the temp.
Enjoy it my friend. You’re a walking RUclips ad for visiting Australia.
let's go!!! love your catch and cook and I'm so happy and glad u never gave up filming! meeting u from morning tide and the boys was the best thing ever
Man what a great video on so many levels….!
I especially loved how you included your family and let us into your home like that. Nice garden too btw…. 👌
Can’t wait to see what other species end up in the smoker. 🐟 Cheers for sharing.
Good job on the kids having really great manners at the dinner table 🤙
"Maximum Tailor Settings"😂
He could have put a thick flourcarbon leader on the front. It's theeth'resistent and it's invisible in the water. We us it for pike here in europe.
@@visseman they cut through fluro. Need a steel trace.
@@peterRobinson10101 pike have very sharp teeth and we use flouro all the time when pike fishing. And i never ever had the case that a pike cut through the fluorcarbon line.
@@visseman Pike teeth look pointy sharp, Taylor teeth have sharp edges
Maximum tay tay 😂😂
I watch you when I’m sad and it makes me feel better your the best briggsy
The bit with the birds while you're trying to fillet the fish... lmaooo
Alot of people say bluefish (what you call tailor) are trash, but they are my favorite to eat
Love how much respect you show to the wildlife. Great vid
Awesome catch and cook vid. I've done Dorado,queen mackerel, Spanish mackerel sailfish and tuna on the smoker. All absolutely fantastic.
Love the beach Fishing Videos Briggsy!
Tailor smoke up beautiful 👌
Scaled, put a few slits in each side (whole fish) and put the smoker wood chips, pellets, sawdust etc in foil pocket with a few pin holes in it to let smoke out. Otherwise can get too full on. Once cooked put in fridge to set and serve with a squeeze of lemon. Boom...
Cheers Heathro from Perth 👍
CONGRATULATIONS you are a very successful fisherman, this place is fantastic.
I loved the video.👍🎣😊
Hug!!!
My favourite is smoked mullet, it has a good amount of oil and robust flavour to match the smoke taste and it also goes really well as paste/dip if you whizz it up in a food processor
Completely different fishing from what I'm used to in Minnesota but yet almost the same. Thanks for the video. Love your fishing adventures. I Hope to make it to Australia for some fishing someday.
I'm from South Africa, great video man, I'm 63 and just loved it, I'm going to try the smoked fish, never had it at all, thank you, may the almighty bless you and your family 😊
I’m a freshwater fisherman only but watching your channel makes me jealous that I’m not near an ocean. Love the videos mate keep them going
Hey Briggsy when you keep fish in an esky put ice inside the fish, not only does it keep it cool but the condensation from the ice makes the fish tender and moist when you eat them
Having fished multiple s in different sizes and colors, ruclips.net/user/postUgkxCbNOWAGmn6nfbCbJDmasvBq7J38KZNw2 this is by far my favorite. One thing to be aware of is the sided willow blade. One side is silver and the other is the green/orange shown. This is not bad, just unconventional. In terms of fishing, I have found the lure works just fine without a tail like a craw or shad. That addition is up to you. Also, the hook part where you attach the swivel snap or tie the line is a problem on baits these days, since it's able to slide up and down. However this lure seems to be tight enough that that doesn't happen often, and you can solve it by putting a thin slice of medical tube over the hook before attaching the line. Like others have said, it's really magic on a good windy day.
One of the best fishing vids I seen in a long time !
Been watching you for years and loving how wholesome this vid is Briggsy!! Love it and keep it up man!
Hardly ever get to the end of such a long fishing video... this was epic from start to finnish!
Absolutely beautiful beach
i keep dreaming of being in Australia and you give me just a bit of it every time you upload thanks much luv
Another great adventure, thanks for sharing! 🎣💯🙏
My favourite type of fishing. That water colour looks beautiful.
Briggs I want to see a top water popper session on the beach for Tailor. That would be on another level. Btw awesome video as always. Keep them coming
Crazy that I stumbled across your channel because of the stranded video. But you're just a gem of a bloke. Love checking in to see you loving life. I wish I lived near the coast.
Best vids keep at it
I try and keep the salty wet lures away from the rest of my tackle. A plastic bag in the esky or bucket works.
Frozen water bottles are awesome in an esky. Especially for the times when you're really thirsty.
Where is this?
Australia
Nah really
Some beach in Australia
I dont know where but i want to go there!
@@RandomDayz-vl7ms same haha it looks so good
Mackerel will be awesome on the smoker as will whiting. Great video! Thank you!
More catch and cooks! Awesome.
Great vid mate. Don’t you dare smoke a kingy!!!!!!!
Sacrilege. Sashimi all the way.Thanks for an entertaining video. Cooking up with the family. Brilliant.
So jealous, what a beautiful place to fish, with plenty of good sport.
Always love watching this and you always have such enthusiasm that to me is what fishing is about true love of the sport.
Light tackle from the beach. This is my jam. Good stuff.
What a sesh! You asked for smoker tips. That style of smoker has the combustion chamber really close to the food. I bet it would be ideal for very small fillets or mushrooms maybe. For larger pieces of fish or meat you want to get it further from the actual combustion. Due to the larger size it just takes longer to cook all the way through in the smoke. Being that close to the burning for that long of a duration as well as the extra sugar may have had something to do with any charring. But everyone seemed to love it, so that's really all that matters!
haha not only the fishing is good but also bird watching haha i was surprised how blue the tailor fillet was. goes to show how well the fillet can b wen you look after your catch for a feed. just recently got myself a kayak so been able to experience light lure fishing myself and boy is it fun!
The esky/cooler is critical gear, worth carrying most of the time. Throw the backpack on top to protect it from direct sunlight and help preserve the ice. 💯%, SMOKE THE TUNA, Briggsy. Back in the day, Hawaiians only had fire and wood to cook with. Today, poke (po-kay) bowls are all the rage but smoked/grilled ahi will always be part of the arsenal. 🤙
Even better use a cheap,space blanket and wrap it around the cooler.....really saves ice aand and you will àlways see it
Wow dude the kids have grown so much since I have been watching your films . So good to see and reality really sets in it really shows how quick kids grow up . . Every time I watch you it’s gets me out there spinning . Keep up the good work dude , Yeww 🤙🏽
This is my first Australian video I've seen and I love it love the fishing and the accent 😂
gillies for the win, gillies is my favorite lure to use on the rocks and has landed me hundreds of tailor and snapper (and even a few mackeral)
in my option u are the best fishermen that i have ever watched, your videos always makes my day and if i ever got board i would watch you videos all day🙂
Huge compliment Mate but you should know there’s plenty of times I go fishing and don’t catch much at all… I don’t upload those films haha. In a way the films I upload are the highlights of my fishing and not a fair representation of it as a whole. Stoked you think so highly of the vids though Mate 🤙 I feel very privileged to get to make em!!!
Well done mate, that was so enjoyable to watch, and Im now keen to try that style of fishing here in Burleigh.
i really enjoy this.. with the whole family enjoying the fish.. you did a very good job with this video man
thank you love your family and the whole video xxxxxxxxx
I love that you didn't just show the fishing but also how y'all cooked them and a review of how they tasted.
Your smoking and future fish ideas is spot on. Me personally I just do 1 part salt 2 parts brown sugar and leave for a while or overnight, but you do you. Even Yakkas and Slimeys left over go great. Not enough oil content in the Bream but not horrible. You'll give that thing a good flogging, and just mainly worry about keeping your racks clean, smokers are a bit messy. Cool vid.
I want to get myself one of those smoker's, it's simple and quick, making it look so simple. Your analysis of taste is good enough for me also.
We call tailer elf here in South Africa. Best eating fish and especially smoked. Great video
Love your content and energy. Smoked kahawai is amazing we just use to split the whole fish, head off then brown sugar and salt. Back bone just pulls out once cooked
Need a little container for the used lures hooks, keep the salt off the clean ones! 🙂 Cool smoke fish cooking with the kids, you guys will love the Salmon I Mean Kahawai!!
Fantastic vid to wake up to! Stirring up strong emotions about being land locked in B.C., and memories of stalking the banks in Kauai and whipping yozuris and rapalas into the gutters. I was chuckling at your epiphany regarding bringing ice! It’s refreshing to hear someone of your experience and passion reveal that they’re discovering new things hidden right under our noses. I’m not sure if you’ve slept on the eskie and ice factor due to wanting to stay ninja mobile, which I respect and know. But having it made for better tasting fish in the islands, cause I’d be staying all morning/afternoon, paddling out to surf, etc.
I love the beach shots, and was trying to figure out where in Oz this is, using only my memories from thousands of surf pics from over the decades. Looks like it might be a good surf spot on its day. Can’t tell where, so I’ll be looking it up in your profile and possible descriptions. Cheers from Nelso, BC
That was like fishing with my old man off Cylinder beach, north straddie in the 70's mate, well done!
Fishing for tailor you want a trace and three gang setup or a trace with a lure works too. We get Tailor in the 80's here in Dongara WA so we need to gear up heavy all the time. Have fun mate.
low and slow is how we do it in the south, low heat equals high smoke, high heat low smoke, if you want less smokey taste smoke it for 5-10 min than heat, when your done let all the smoke out or it will taste a tad bitter. Other than that great job 🤙🏻
Seasoned smoker here. I've never er used a smoker like that before. But I brine my fish 24 hrs, usually smoke em with beer and woodchips 4 or 5 hours. People have great recipes for the brine.
What a beautiful country we live in and how this video has captured this fact ❤
This was a great one briggsy. Crazy action . Beautiful scenery and big success on the smoker. Cheers from N.Y brother.
That water is SOOO blue. I live in Arizona. The high temperature was 118F yesterday. I needed this video.
私は日本人ですがこれはホントに素晴らしいです！
綺麗な海に綺麗な魚
最高ですね！
great video, nice smoker job, you can use the whole fish. take a stovepipe, a fire at the bottom and hang the fish at the top. It is best to use beech with juniper and laurel. This gives a good fish aroma.
The oilier the fish the better, the smoker you used its as much a cooker as it is a smoker, and that's just fine for the meal you put together with and for the family. Mackerel is excellent. Thanks fella 👍
Cool all around. Neat to see the cooking experience afterwards too.
Best fishing content on youtube by far. Thanks Briggsy 🤙
Awesome vid mate, nice to see the cookup and the Fam. Cheers man.
Some decades ago, some rod brands did print mesurements on the butt section right above the reel seat... I did the same on my first fly rods to avoid handling the fish out of water too long.
Would recommend you put some mesure points on your rods with a permanent marker to avoid doing all the way back to the beach. Nice location by the way.
Absolutely great video and absolutely beautiful fishing water!
Amazing video. Fun to watch till the end. Not a huge fan of smoked fish, although haven’t really done it proper. Will give it another go after this. In SA we do love bream, with butter and garlic
We catch a lot of blues up here in Rhode Island USA. If they are thick we get snipped when a fish or group of fish swim through our line and it gets accidentally cut by their teeth. We also lose lures when the pack tries to steal the lure in the hooked one's mouth. Double headers do happen! Worst of all is when they bite the swivel connecting the heavy leader to the main line. One day we were trolling deep diving Rapalas and Nomads for huge 20 pounders, and the bastards kept biting the swivel and stealing our expensive lures. Great video btw!
The nickname for them is “choppers” here in Aus, that’s why
Light tackle surf fishing baby! Such a sick video Briggsy, stoked on this one!
oily fish like bluefish usually smoke really well, great content too