How To Make Bonefish ('O'io) Burgers
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- Опубликовано: 5 сен 2024
- Mark Healey (Healey Water Ops) shows you how to make Bonefish ('O'io) Burgers! Many people think that Bonefish are not good to eat, but they just don't know how to clean them. As always, only take what you need and leave the rest!
Ingredients:
Raw Bonefish
salt
garlic pepper (or just pepperoni garlic powder separately)
Red Pepper (seedless)
Egg
Breadcrumbs (Panko)
Avocado Oil, Olive Oil, or Bacon Grease
Burger Buns & Condiments
Filmed & Edited by Jesse Yonover (jesseyonover.com)
As one of your biggest fans, gotta say your fish cleaning skillz are pretty remedial bruddah lol
Hahaha. Their skin gets so damn leathery when they’ve been frozen for awhile and the meat is like a paste. Makes for an awkward fillet job. 😂
Mark Healey well I’ve never filleted one like that so I wouldn’t know! Guess I expected a waterman of your caliber to slice an dice that thang with ease. You are the man mark thanks for all your awesome content, you inspire and educate all of us!
Uncle Harry Kojima taught us to take a cleaver and chop the tail off just behind the doodoo hole, then use a bread roller and the meat squishes out like a tube of toothpaste.
Strike missions are the next best the thing to a day in the water Spearfishing, surfing, bone fishing and cooking. Mark, thank you for sharing your hard earned wisdom. Your lifestyle and approach to food has inspired me for a long time, and I’m so psyched to finally get see more of the process start to finish. Well done dude🤘🏽🤖🤘🏽
I have been eating bonefish for years and I get the same comment. Just quick suggestion I scale them as soon as they are caught then I fillet them few hours later and freeze the fillets. So that burgur process is alot quicker. I took some to a party up to last thursday and everyone was impressed. Good video. Cheers
great strike missions... CONGRATS AND THANKS FOR SHARING
nice looking burgers
amazing garden, you should do a little tour of your house and garden
keep safe
Right on..we watching out here on Guam
Bro, what’s the Chamorro name for bonefish?
Thanks for putting these videos out there Mark. Always looked up to your skills in and out of the water.
Congrats on your channel knowledge is power. Mahalos
We see these spearing in the Bahamas a lot. If we shot one, would freezing it over night then letting it thaw the next day get the meat to settle be the best approach? You’re a legend in the spearo community and we love all of the conservation you support, keep it up!
Yes, that’ll do the trick. I just make sure I’m not taking fish from places where guys like to fly fish for them (deeper spots or in surf). Thanks! 🤙🏼
You need a set of “knives of Alaska” fillet knives...great large fillet knives!
Brah da mynah bird going off in the in backgrounds 😂 well done good job🤙🏽
That looks Absolutely Exquisite ! “Missed the Sizzle” too funny 🤣WOW Im hungry! Please Keep the videos coming! 🤙🏽
Mouthwatering 🤙✌️
Looks clean
This is awesome. If I'm ever in a survival situation, gonna know how to eat these guys!
That looks so awesome! Love the Bonefish patties🤙
I love that fish
Very interesting Mark, there is always someone out there that knows how to prepare the ‘inedible’. Love learning about these processes that combat preconceived ideologies in the fishing & diving world.
Rajah 🤙🏻🤙🏻
That's an interesting fish!! Thank's for the video! I'd love to live in Hawaii and be out on the water. Keep up the GREAT work good sir!🤙🤙
Your eastcost buddies need to look up boneless Philippines' Bangus [milkfish]. One of many local's favorite breakfast, it is the version of fried bacon for breakfast.
Very interesting technique and nice variety in episodes. Thanks. I wonder if this approach works on other fish with intramuscular bones.
It definitely works on Ladyfish and Milkfish. Although, you have to rest the meat longer with the Milkfish and the yield ratio isn’t as high in the back half of the fish due to more sinew.
@@strikemissions Good to know. Maybe mid-westerners can use this technique to make burgers from the bighead carp and silver carp overrunning their rivers. Thanks.
Thanks for the content. I grew up and live in Florida, fishing with my dad my whole life. The tools used were perfect for the job. I'm not sure why everyone gets caught up on the tools. I look forward to more Strike Mission content!
Nice video good food..
Mark, super ono!
Legend
Yessa looks ono 🤙🏽🤙🏽
I make hamburgers with all fish that are a not for sushi...ain't no fish taste bad for burgers with smoked paprika😂🤤✌🏽
I’m gonna start keeping my Oio’s now...lol
love your content, hate your scaling and fillet tools:)
Next time best if you use a fark to scale the fish
i remove all the scales then i end up frying the skin soft bones n all. salt and pepper it up and eat it like a chip.
Woah! Next level! I need to try that.
lets see the fishing action
Soon!
u almost dont need bonding agents i mean its like groind beef
Could/should you scale before freezing?
For sure. I just have a theory that the scales act like packaging and keep the meat from drying out too much.
agree w mark, the scales act as saran wrap, if there were no scales the fish would get freezer burned. when i catch fish i usually thrown them in the freezer as is.
@@strikemissions THANKS for the reply. Yeah that makes sense. LOVE your content by the way. I must have watched that crazy huge blue marlin come in out of the prop wash a dozen times. You HAVE to spear one of those no? Nice....
Using a benchmade skinning knife for elk to fillet the fish. You have been hanging around JL too much 😂
It’s how I fantasize that I’m hunting haha
Bring Justin and come to Colorado for OTC archery elk.