I LOVE UR FISHING SHEOS OR BOOTS WHAT BRAND ARE THEY I LIKE THAT THERE NOT HIGH IP THE LEG I NEED A PAIR OF THOSE CAN YOU LET ME KNOW WHAT BRAND THEY ARE THANKS
Victor- this sauce in my house is now known as Victor Sauce. It is unreal and the first time I made it my son said dont get rid of the rest of the sauce since we ate all of the fish. I put it in the refridgerator only to wake up and see him putting it on an omlet he made. He said it was one of the best and most flavorful sauces ever. Thanks a million, I hope to meet you one day!
Just a suggestion.... either make a cookbook or put your recipes in the description or update your playlist for Catch Clean and Cook. I made this recipe before and LOVED it. Took a bit to re-find it but it will be worth it. I found the sauce goes well with all sorts of fish AND chicken! Thanks for always taking the time to teach the way you cook your fish.
im impressed dude....your kitchen skills are on a whole 'nother level. been watching your vids for the past year or so and you can definitely tell that you put a lot of effort into learning and getting better. brings these videos to a new level to see such skill on both sides, both on the water and in the kitchen. well done bro
Aloha Viktor & Brook. I was a little surprised and happy to hear you have Goggle-eye Scad or what we call Akule (aah-koo-leh) as well as African Pompano which we call Kagami Ulua (kah-gah-mee Oo-loo-ah). Even nice to here you get the occasional Wahoo aka Ono (oh-no). The Goggle-Eyes we also eat by splitting them down the back whole butterflying then then salting and drying in the sun maybe a day or two until they are hald dried. We 'll broil them before serving usually with rice. Fried whole Goggle-Eyes also delicious. If you can get Cigar Minnows aka Opelu (oh-peh-loo) they are delicious as well as great bait. Amber Jack we call Kahala (kah-ha-lah) and the 20 pounders and under we keep but any bigger has allot of worms in the flesh and also has a higher risk of ciguatera toxins. I don't believe Florida waters have as much a problem with worms or ciguatera. Mahalo nui for another great video featuring one of my favorite fishes the Kagami Ulua. My personal best is 32 pounds, your's looks pretty darn close. Your platter of sashimi looks great as does your Thai inspired dish. PS. Here in Hawai'i we take center bone and head to make soup flavoring it with fresh ginger, garlic, and lemon grass with salt and pepper to taste and simmer for 30 minutes on medium-low heat. Afterwards you just strain out the all the solids leaving just the broth, then you add your fresh veggies of choice (potato, onion, carrots, celery) along with some cubed chunks of the fish and simmer until the veggies are soft. You can add chili peppers or have a bottle of hot sauce on the side. If we did have more bones and heads than needed after cleaning I would load up several crab traps to use heads for bait. We have HUGE Samoan (aka Mud) crabs in our streams, and nothing is sweeter. Viktor, try growing Lemon Grass in your yard, it grows like a weed in warmer climes.
Can you start putting your recipes on a printable format so we can print them and try them ourselves? You made me very hungry with this catch and cook! Great video!
Brooke it sure look like you were lucky to be there that recipe looked amazing I would have loved to try that one for sure those flavors are fantastic on all kinds of seafood you guys rock
Great job Viktor, I love Cooking too. Curry is a favourite. King Prawns Curry finished of at the end with fresh chopped Coriander, thickens it and adds incredible flavour. Delicious, Steve in Scotland.
Just tried your recipe. We live in Northern Michigan and had to use halibut. We really enjoyed it. LOVED the sauce! Can’t wait to make it for our fish loving friends. Headed to Marco Island, Florida in May and looking forward to trying it with our catch down there. We get a wide variety of inshore fish. Any suggestions what other fish would be good to use?
What a way to break a new rod in!!!! Couldn't have done it any better. That combo looks light but powerful. Plus the food looked so good. Will definitely be trying it. Where did you get the idea or recipe from?
I watched this vid and just got back home with a puppy drum and some toads we caught last week. Picked up the ingredients and went to work. F...ing good work! Going to share this with some friends.
The sauce looks amazing... I have a couple of questions here: 1) Do you put sea salt into the sauce to salty it up a little? 2) Does this sauce work with fish like Tuna and or Salmon? Hope you can give me some inputs... I like to try it.... your catch and cook videos are very informative. I tried most of your sauces and they came out good... you should open a restaurant and I think it will be an instant hit... :-)
E tão bom quando pegamos e fazemos com carinho sabor e de outro nível! E ficamos muito felez por esse feito! Parabéns guerreiro e boas pescarias e excelente dicas de preparo nota 10👍👏🤜🤛🤤
Great video. I live in the Rocky Mountains. Would love to saltwater fish sometime. Have a good friend in FL you have inspired me. Thank you. Regarding skinning garlic...toss the cloves in a glass jar with a lid, shake well and they self skin.
I love poaching fish like that, do it all in one pan(less mess), don't have to worry about over/under cooking it as much, but that recipe had some cool ingredients, gonna have to try it one day. Cool fish too
yo vic. what line and reel do you use for fishing. i got tons of diiferent types of lures and i go pier fishing here in Santa Barbara. but i have only been able to catch mackerel. i want to learn from the best.
Yessssss I love your catch and cook 👨🍳 I'm a chef love all your videos awesome content amazing collaboration with Brook you're a lucky man she so beautiful and she loves fishing she is a keeper ❤️❤️❤️❤️❤️🔥🔥🔥🙏🙏🙏!!!!
Can’t wait to try this out! Don’t have any AP, though. I have some gafftop in the freezer and will hopefully get into some freshwater reds this weekend.
The part where you said wherein westerners only get the fillet and toss the remaining part is true! In our country, we use other parts except the not so edible guts. For example, we marinate the tuna jaw and grill it because it's the most flavorful part of tuna!
Pro Tip: When using a tomato sauce for poached fish? Add a very light drizzle of grated Monterrey Jack, Mozzarella, or other mild white cheese on top of everything at the end then pop it under the broiler just long enough to melt the cheese.
I need some advice for some spots in south Florida. I can only go out to channel 2 and 5 in the keys so often. I need to find some more interesting places to try.
Awesome Video Vik. I'm looking for some new reels for some light to medium trolling. I've narrowed it down to the tld25 or Penn squall 60ld? What do you prefer? It will be used for mahi,blackfins and sails.
Landshark Fishing Thx Vikor. I just think the Tlds are kind of outdated and the reel handle is so darn small. The squall 60ld is Penns equivalent to it it has More line capacity,more drag and a slightly faster gear ratio.
Odd question... what brand of boots are those? Looking for something like that. Great videos! I like the one trip multiple vids angle. "My fish my video" sharing at its best.
Hi Voctor, what was the orange veggie that was on the sashimi platter, sliced super thin and curled on the plate. It almost looked like lox (smoked salmon). Can you tell me what it is please?
Damn Vic! You KILLED it on this catch-n-cook! That coconut basil cream sauce looked phenomenal! Love catch-n-cook videos, keep em coming! Salty Grasshopper Clearwater, FL
Hey Vik, nice video and even nicer fish. I got a question for you: what's a good fillet knife for the price? Based on one of the handles you use bubba blade knives?
Some Real Monsters are about to hit this channel. Anyone following my Instagram @landsharkfishing already knows!
I LOVE UR FISHING SHEOS OR BOOTS WHAT BRAND ARE THEY I LIKE THAT THERE NOT HIGH IP THE LEG I NEED A PAIR OF THOSE CAN YOU LET ME KNOW WHAT BRAND THEY ARE THANKS
Yep. Its that giant AJ
What size weights were you using?
Landshark Fishing pompanos are jacks
So close to 100k!
Victor- this sauce in my house is now known as Victor Sauce. It is unreal and the first time I made it my son said dont get rid of the rest of the sauce since we ate all of the fish. I put it in the refridgerator only to wake up and see him putting it on an omlet he made. He said it was one of the best and most flavorful sauces ever. Thanks a million, I hope to meet you one day!
talk about epic b-roll!! great job vik!!
Haha Brook! "He's going for his last swim"
aww Brooke at the beginning of the video so cute
Tried your recipe on flounder and trout. It was phenomenal. The family agreed as well. Thanks!
Just a suggestion.... either make a cookbook or put your recipes in the description or update your playlist for Catch Clean and Cook. I made this recipe before and LOVED it. Took a bit to re-find it but it will be worth it. I found the sauce goes well with all sorts of fish AND chicken! Thanks for always taking the time to teach the way you cook your fish.
im impressed dude....your kitchen skills are on a whole 'nother level. been watching your vids for the past year or so and you can definitely tell that you put a lot of effort into learning and getting better. brings these videos to a new level to see such skill on both sides, both on the water and in the kitchen. well done bro
That Af pomp plus this recipe looks so good. I must try it thanks
OHH MAN ! That sauce looks SOOO GOOOOD !
Aloha Viktor & Brook. I was a little surprised and happy to hear you have Goggle-eye Scad or what we call Akule (aah-koo-leh) as well as African Pompano which we call Kagami Ulua (kah-gah-mee Oo-loo-ah). Even nice to here you get the occasional Wahoo aka Ono (oh-no). The Goggle-Eyes we also eat by splitting them down the back whole butterflying then then salting and drying in the sun maybe a day or two until they are hald dried. We 'll broil them before serving usually with rice. Fried whole Goggle-Eyes also delicious. If you can get Cigar Minnows aka Opelu (oh-peh-loo) they are delicious as well as great bait. Amber Jack we call Kahala (kah-ha-lah) and the 20 pounders and under we keep but any bigger has allot of worms in the flesh and also has a higher risk of ciguatera toxins. I don't believe Florida waters have as much a problem with worms or ciguatera. Mahalo nui for another great video featuring one of my favorite fishes the Kagami Ulua. My personal best is 32 pounds, your's looks pretty darn close. Your platter of sashimi looks great as does your Thai inspired dish.
PS. Here in Hawai'i we take center bone and head to make soup flavoring it with fresh ginger, garlic, and lemon grass with salt and pepper to taste and simmer for 30 minutes on medium-low heat. Afterwards you just strain out the all the solids leaving just the broth, then you add your fresh veggies of choice (potato, onion, carrots, celery) along with some cubed chunks of the fish and simmer until the veggies are soft. You can add chili peppers or have a bottle of hot sauce on the side. If we did have more bones and heads than needed after cleaning I would load up several crab traps to use heads for bait. We have HUGE Samoan (aka Mud) crabs in our streams, and nothing is sweeter.
Viktor, try growing Lemon Grass in your yard, it grows like a weed in warmer climes.
Ahnko Chee Outdoors 32 lb kagami is nutz! oahu? Almaco is very good eating. Kahalas are different but look similar. Aloha Haanapa!!!!
Can you start putting your recipes on a printable format so we can print them and try them ourselves? You made me very hungry with this catch and cook! Great video!
Sweet gaff shot by Brook. The sashimi looks amazing.
Brooke it sure look like you were lucky to be there that recipe looked amazing I would have loved to try that one for sure those flavors are fantastic on all kinds of seafood you guys rock
Great job Viktor,
I love Cooking too. Curry is a favourite. King Prawns Curry finished of at the end with fresh chopped Coriander, thickens it and adds incredible flavour.
Delicious,
Steve in Scotland.
Just tried your recipe. We live in Northern Michigan and had to use halibut. We really enjoyed it. LOVED the sauce! Can’t wait to make it for our fish loving friends. Headed to Marco Island, Florida in May and looking forward to trying it with our catch down there. We get a wide variety of inshore fish. Any suggestions what other fish would be good to use?
Which fish are safe to use for sushi and sashimi? Do you have to freeze it first?
What a way to break a new rod in!!!! Couldn't have done it any better. That combo looks light but powerful.
Plus the food looked so good. Will definitely be trying it. Where did you get the idea or recipe from?
I watched this vid and just got back home with a puppy drum and some toads we caught last week. Picked up the ingredients and went to work. F...ing good work! Going to share this with some friends.
Hell yeah!
My mouth was literally watering !
The sauce looks amazing... I have a couple of questions here:
1) Do you put sea salt into the sauce to salty it up a little?
2) Does this sauce work with fish like Tuna and or Salmon?
Hope you can give me some inputs... I like to try it....
your catch and cook videos are very informative. I tried most of your sauces and they came out good... you should open a restaurant and I think it will be an instant hit... :-)
It would work with any fish tbh, the lemongrass paste was salty but you can salt to taste.
That poached ap looked so delicious!!
Much love from Trinidad Vic,saving this recipe for sure!
E tão bom quando pegamos e fazemos com carinho sabor e de outro nível!
E ficamos muito felez por esse feito!
Parabéns guerreiro e boas pescarias e excelente dicas de preparo nota 10👍👏🤜🤛🤤
Great job Victor!!!
Great video. I live in the Rocky Mountains. Would love to saltwater fish sometime. Have a good friend in FL you have inspired me. Thank you. Regarding skinning garlic...toss the cloves in a glass jar with a lid, shake well and they self skin.
My favorite part of these videos are the cooking portion
Thawing out my cobia tonight just to try this recipe! Thanks and keep up the good work!
Those African Pompano Hit like trucks!
Vic always deliver.
Ive always wanted to catch an AP idk why but it is just one of those fish I put high on the bucket list!
Great Knife skills bro. Can't wait to try this recipe
Great Vid. awesome to see you guys out again.
I should send you a deba sushi knife. you could cut the slices much thinner more quickly if you had one.
Send it over Hahaha
@@LandsharkOutdoors hey can u make a video how to catch a goggle eye for bait
10:33- he's going for his last swim :)
That's Cold
It was funny.. lol
Glad to see you're a filet and release guy, too. Bring on da monsters!!
I love poaching fish like that, do it all in one pan(less mess), don't have to worry about over/under cooking it as much, but that recipe had some cool ingredients, gonna have to try it one day. Cool fish too
If we wanted to use your recipe with a store bought fish what would you recommend?
Anything fresh, and what you enjoy. Wild caught not dark raised
Beautiful. The food and the girl
B 2 lmao
great fishing great cooking wishing you and your g .friend and family very nice time
amazing guys, I really like your videos. thanks
Awesome catch and cook. Love them.
yo vic. what line and reel do you use for fishing. i got tons of diiferent types of lures and i go pier fishing here in Santa Barbara. but i have only been able to catch mackerel. i want to learn from the best.
The recipe where you poached it in the creamy sauce looked so amazing
That looked so GOOD
Yessssss I love your catch and cook 👨🍳 I'm a chef love all your videos awesome content amazing collaboration with Brook you're a lucky man she so beautiful and she loves fishing she is a keeper ❤️❤️❤️❤️❤️🔥🔥🔥🙏🙏🙏!!!!
Thank you Sam!
that's a sick gaff
What size/kind of a vet raptor was that? And what connley rod?
That is a monster great catch. Pompano is in jack family as well African pompano
That was a nice size pompano, catch,it clean it cook it, then make a beautifal dinner, number one video
Great catch! We all know the greatest catch is Brook though!
Awesome fish and some awesome cooking...
Looks awesome bro 👌
Can’t wait to try this out! Don’t have any AP, though. I have some gafftop in the freezer and will hopefully get into some freshwater reds this weekend.
Any fish will work
Pompano are in the jack family too
Pmpano's are in the Jack fam fo sho!
Nice caught! Pompano and permit are in the jack family
The part where you said wherein westerners only get the fillet and toss the remaining part is true! In our country, we use other parts except the not so edible guts. For example, we marinate the tuna jaw and grill it because it's the most flavorful part of tuna!
Awesome!! I get new ideas for new recipe thank you
how does it taste comparing to permit?
Superb cooking presentation IMHO !!! :-)
3:00 dam brook !!! That's right
Do you have a vid on how you set up your rigs and what to buy?!
Great vid! Luv your guys catch and cook.God bless.
Brooke and you are awesome
Pro Tip: When using a tomato sauce for poached fish? Add a very light drizzle of grated Monterrey Jack, Mozzarella, or other mild white cheese on top of everything at the end then pop it under the broiler just long enough to melt the cheese.
Get him to 100k soooo close
This is what I love to see at the dinner table all 🐟 gone! 👍🏻🍻
Recipes looked amazing. Just subscribed. Can't wait to see more.
I need some advice for some spots in south Florida. I can only go out to channel 2 and 5 in the keys so often. I need to find some more interesting places to try.
Did you puncture the eyes before the bon voyage into the canal? If not he'll be looking at you in fish heaven. I learned this from Brookie.
Awesome Video Vik. I'm looking for some new reels for some light to medium trolling. I've narrowed it down to the tld25 or Penn squall 60ld? What do you prefer? It will be used for mahi,blackfins and sails.
I'm an avet guy haha so LX 6.0 but if I chose between those two I'd go TLD. Proven reels on almost every charter boat. I'm not a fan of penn tbh.
Landshark Fishing Thx Vikor. I just think the Tlds are kind of outdated and the reel handle is so darn small. The squall 60ld is Penns equivalent to it it has More line capacity,more drag and a slightly faster gear ratio.
Don't know much about them, but also check out the fin nor conventionals
Odd question... what brand of boots are those? Looking for something like that. Great videos! I like the one trip multiple vids angle. "My fish my video" sharing at its best.
It is true that you guy through away a lot it breaks my heart sometimes
Could you use that same recipe for other fish such as bass or pike?
I'm into this video 1minute and I already love is!
Freaking Amazing! My mouth was watering just watching. Awesome stuff!
I tried this recipe it was so good thank you for the recipe
What rod is the one you used for the pompano I know it’s a Connley but I didn’t see the exact rod
Way to go cheff great job boss.
What’s the setup your using? I’m trying to find a setup like that for deep sea fishing.
Avet JX Raptor and Connley Custom Jigging rod. All links in description box
Hi Voctor, what was the orange veggie that was on the sashimi platter, sliced super thin and curled on the plate. It almost looked like lox (smoked salmon). Can you tell me what it is please?
That was ginger hahaha
Gonna try that one
May I suggest that you list your recipe with your gear!
Hey man did a great job. Lime always love your vids. Keep em coming.
Thank you !
You ever make it to land locked oklahoma hit me up guys.
Damn Vic! You KILLED it on this catch-n-cook! That coconut basil cream sauce looked phenomenal! Love catch-n-cook videos, keep em coming!
Salty Grasshopper
Clearwater, FL
When using a your conventional reel, try winding under your left arm and it may help give you more room for right hand to wind the reel.
Hey Vik, nice video and even nicer fish. I got a question for you: what's a good fillet knife for the price? Based on one of the handles you use bubba blade knives?
Dexter and victoriknox.
Landshark Fishing you're the man, thank you!
thats some of the best sashimi in the world right there and ya cooked it *face palm* but on a serious note awesome catch
great vids just saw ur channel this morning been watching ur vids sincen 9am almost a whole day has passed its 3am i just culdnt stop watching
Thank you hahaha!
6:02 Air Bladder pops because Vik pops it with his knife.
man that was wicked fast
Nice work guys..
Lol 10:29 LET UM GO LET UM GROW😂
Awesome video great recipe
Dude. You might need to open a restaurant soon If You keep cooking like this.
Good fish for grilling!
Good recipe I will tried.
You killed it Bruhh!
Nice Catch n Cook!!
If you don't have fresh lemon grass you can use fresh lemon zests. It gives the same flavor substitute.
Dude that's some great fishing&Cooking i believe you gonna go real far with it. Keep it up, Watching all the way from Dominica W.I.