I think it's so funny that you used to be nervous in front of the camera and now you are shaving, driving, giving life perspectives and making funny little sausages. I'm inspired by your journey as a person Matts as much as I'm interested in the fishing content. Way to go!
Being a retire meat cutter, the ideas you come up with totally amazes me! Lol I guess that's one of the reasons I love your videos Matts! Keep em coming!
That actually looked really good! You could try making a sausage out of perch meat, and lingcod intestine. That might be an easy combination since the perch meat is soft, but the lingcod has bigger intestines. That will be easier to work with.
The amount of work that went into that one small sausage was worthy of a whole video 🤣 I love this experimental vibe you have going on! Very entertaining and a unique addition to set you apart from all these other generic fishing videos/channels
Once again I can’t stress enough how much you letting your personality and thoughts flow in the videos helps me 1. Remain a fan and 2. Overall respect and admire you more. Videos like this people tend to keep it on topic. I appreciate you being open and willing to just chat with us and share your thoughts.
As a retired fish sausage maker, I grew up in Vietnam making this exact recipe as kid. We mix ice water with fish and pound until get balls and add flavor spices, put into seafood stew with very good broths
You had me laughing so hard, I was crying! Now I see why you have over a million subs. I have been watching your vids for years now, and you never disapoint. Thanks for great content...
Hey Matt’s you’re a really cerebral man, I appreciate what you said about living to an age where you see your children grow! Shoot higher than 70 or 75 lol my father is 69 and I am 29. I’m an only child and I can’t imagine life without him yet. We love your videos, he and I are going ice fishing here in Wisconsin tomorrow. Cheers
Now that is a great idea. Brother what you were saying about taking care of yourself when you’re young. I’m 68 years old and my back is so bad I can’t do half of what I used to do. People need to pay attention to what you said
Literally one of the best channels, mainly because your doing what you want to do and what makes you happy. The viewers appetite doesn’t need to be a concern as long as your enjoying my friend
Brilliant idea and I absolutely love it!!!!!! In terms of preparing the fish, I would put the diced fish into a Ziploc bag, cover it with a thick towel and pound it with a meat tenderizer. Then mixed the fish with some store-bought bread crumbs and the Italian seasoning in the bag. It will take a little more time to prepare in your next bigger fish sausage video. But I'm sure it will bring more consistency to the fish. Great job and we can't wait to see another episode on this!
Nice idea 👍 The Japanese use the stomach of a fish sometimes. You can also use it like you do it with the intestine. So you have a bigger "bag" to fill it. Maybe it's easier to flip it inside out. Definitely will also try it myself with cod or coalfish here in Norway.
some of us can only dream of the life you and other ytbrs live. Having loved ones that stuck with you when all others doubted. Familiy. Having the motivation to follow your dreams. Lucky enough to be recognized for what makes you happy. It may not be all roses, but more are struggling. Giving inspiration to others and acknowledging the importance of ecology. Hats off. (back on tho, sunburn)
I love that you are always finding new stuff to do. "I am going to hang a rope from some rebar. I am going to kayak to a rock and spend the night. I am going to make a perch sausage." I can't see what is going to happen next.
The fresh shave is on point!! 7 or 8 of those mini fish sausages with some carmelized onion and bell pepper on a bun, melt some Gruyere cheese, YUMMY!! You're definitely on to something there!
As a mendo boy who fishes off those same rocks and I take my dogs that same beach where you were cooking I gotta say dude your content has really gone to the next level the way articulate the technique and put yourself out there on that edge with no fear like that it’s something dude you’re killing it right now love these rock fishing videos. The bobber rig is so freaking awesome too! ✌🏻
I don't know much about sausaging but one tip I do have is to put the intestines on the nozzle of the sausages filler after the meat has already been packed in. This way there won't be much air in the sausage and the chances of it bursting in the pan are lower
I had this kind of fish sausage at a 4.5 star restaurant in Pennsylvania. Unfortunately, it was not fresh that day but it was one of their special dishes. Love your videos.
To clean it, wet the nozzle, slide the intestine on wet, pump water through it to clean, then have your mix moist and soft so it pushes in easy and your casing moves off the nozzle as it fills. Tie it off after you're done. Or twist it. So many combinations of flavor with cheese, spices, crab meat. I knew it was a go when you started.
Matt's I gotta give em to ya witcha innovation and that does look amazing but I'm hawaiian and fish sausage is a staple amongst da locals more homemade than sold but always delicious. Do appreciate you introducing it to everyone mainstream cuzzin, mahalo nui loa!
I know I'm late to this one so I doubt you will see it. However, if you look, most professional chefs are male. The reason is men will take chances women won't. Call it adventurous, call it stupid, call it whatever, but with cooking a disaster simply means an inedible meal. You put serious effort into the unknown and ended up with something delectable. I love to cook and have personally never even thought to make fish sausage. But I have now. Even if your result had turned out poorly, though doubtful with the ingredients chosen, I still would be thinking of trying it. Where I live the only real species of fish we have are assorted trout, mostly rainbows, which are a catch and release fish anyway as large ones aren't really the best eating. But making sausage from them is now an incredibly viable option. Thank you for this stoke of genius.
I guess the thing with bigger predator fish is, that they do not have long intestines. "Vegetarian" fish more likely have longer intestines due to their slower digesting mechanisms I guess and due to e.g. kelp takes longer to digest maybe. When I caught a bigger predator I always wondered why they basically have just a stomache sac and no or very short intestines. I am stoked to find out more! :)
I was just out the other day hand lining up here on the north coast . Hand lining can make your life a lot easier in the rocks . I lose 75% less gear then pole fisherman, please try it out one of these days . 6 in Cuban yoyo with a dropper rig and a ounce bank sinker . I can fish the same rig all day hand lining at the jetty sometimes . Watch some videos before you do ,don't go in blind . You'll have a blast pulling in a ling or cab off the jetty! I'm going to suggest hand lining every video btw until I get yuh too lol
I also had a great idea. The mast fish could be molded into pretty much anything. You could take some plastic wrap, and just put the fish in a line and just roll the plastic wrap around it like a size of a cigar and just roll up the ends and there is your stomach lining and you just put it in hot water and it will cook that way and then you take it out of the plastic wrap when you’re done.
that looked good, but keep it simple... just make a pattie out of the mashed fish and seasoning/bread crumb combo and call it a sausage pattie.... put it on a roll and make it a fish sausage slider.... just a thought.... love what ya do bro, keep em coming... RESPECT FROM OREGON
That was an amazing idea Matt! I’m not laughing at all bro, I never thought to do this with fish before. I’m glad it turned out good and I’m looking forward to seeing the next iteration of a bigger fish.
A wooden dowel helps with stuffing sausage, they are like long tooth picks but they’re a little wider in diameter, I work with Italian meats and catering
hey matt, with all the storms hitting cali these past couple weeks the coastline is getting eroded a lot faster. there was a video of an entire cliffside coming down and crashing onto black beach in san diego. just be sure to exercise caution about cliff erosion as you continue to fish. much love and be safe man!
Good that you tried new ways to enjoy the fish meat. 👍🏼 I suggest fish meatballs with fettuccini in lime jalapeño pesto sauce. Probably best to make at home but if anyone can do it at the shore, you can . Cheers brother. 👍🏼
Man i loved this video and you taught me something that i didnt know. never in my life have i thought about making sausage from an intestine, thats awesome. please do this again in a future video. id love to see it work out better for you, and id just like to see the masterpeice myself. ill keep posted. thanks for another video bud.
I like this video and sorry to say the Japanese already have their fish sausage called Gyoniku soseji. I like yours better! because of all the love and effort you put into it.
This looks promising. Maybe fresh fish, breadcrumbs, butter, lemon zest, pepper, garlic, salt, and parsley or dill in a food processor, then pipe it into your casing and fry. Or wrap in rice paper and deep fry.
Clean it with a dried coconut leaf strand. They get hard when dried. Strip off the leaves and let the stems them dry. Here we wrap the larger end of the bundle to make brooms. We also use them individually to clean intestines by hooking one end of the intestine pushing it through itself to reverse it to wash both sides of the intestine. Never done it with fish but it will work in the same way.
We've been doing Salmon sausages but I just use regular pig casing, I run all the seasoned fillets thru a grinder then into a sausage stuffer and hang in them in the smoker using alder. I've done Halibut and lingcod too. instead of bread I use ground prawns.
I had a seafood sausage at aliotos back in the day and I remember it being one of the best things I had for a appetizer. Never seen anything like it again until now fisherman's life 🤙🏽
Im going through the comments and i am amazed at seeing that i am the only person that has seen fish sausage at a grocery store, wasnt new to me but it was interesting seeing the way you approached it lol great job man
I know the whole point here is to use the fish intestine and that is a great idea. But next time you could start off using the fish intestine and then when that runs out maybe have some sheep casings which I bet would be similarly sized as a bigger ling cod just to put the leftover ground fish mix in. Keep up the awesome ideas!
i have had fish sausage before it had walleye and northern pike .scallops, pork fat, and bread crumbs, cornstarch we used sheep intestine for the casing
The way we always prepared the intestine was to turn it inside out and scrape it clean very carefully of course. But you can get synthetic casings. I don’t know how fish intestines would be to clean. We only done pork.
Hey! That's great Matt! I love breakfast link sausage. I failed my most recent Cholesterol exam, and had to give it up, or at least a once or twice a year thing. Fish sausage would be a great replacement. No fat, and fried using olive oil (have to limit my butter intake too). You definitely got something going on brother! As always, an awesome video!
An idea to flip it inside out- put the back end of a bbq skewer through the length of the intestine, tie a knot on the end of the skewer, holding the intestine in place, back the skewer out flipping the intestine inside out.
What a great idea, Matt! To rinse out future intestines I was thinking you might insert a straw just inside the intestine, grip the outside to keep from sliding off, then sip a mouthful of saltwater and blow it through the intestine--or fill a turkey baster with saltwater, use the same technique, and squirt saltwater through the intestine. I think either approach might work, bro!
This idea deserves a second episode!
Msg him on Instagram
Bro absolutely
More of this would be awesome
Very good idea
I think it's so funny that you used to be nervous in front of the camera and now you are shaving, driving, giving life perspectives and making funny little sausages. I'm inspired by your journey as a person Matts as much as I'm interested in the fishing content. Way to go!
Being a retire meat cutter, the ideas you come up with totally amazes me! Lol I guess that's one of the reasons I love your videos Matts! Keep em coming!
“I know this sausage is small.. but it could be big to some people”😂😂😂
That actually looked really good! You could try making a sausage out of perch meat, and lingcod intestine. That might be an easy combination since the perch meat is soft, but the lingcod has bigger intestines. That will be easier to work with.
That idea is too good to be allowed. Agents will be at your door shortly.
@@daviddavidson5523 Lol thank you!
lingcod meat is also soft
Lingcod meat is mushy already
@@h22crxpwr softer than perch?
I've been watching this channel for years, but for some reason this is one of my favorite episodes.
yep me too!
Love the experiment! Thinking outside the box is what makes your adventures so great!
The amount of work that went into that one small sausage was worthy of a whole video 🤣 I love this experimental vibe you have going on! Very entertaining and a unique addition to set you apart from all these other generic fishing videos/channels
@1FishermansLife no way
I want to see Taku’s reaction to this. Great idea!
Once again I can’t stress enough how much you letting your personality and thoughts flow in the videos helps me 1. Remain a fan and 2. Overall respect and admire you more. Videos like this people tend to keep it on topic. I appreciate you being open and willing to just chat with us and share your thoughts.
As a retired fish sausage maker, I grew up in Vietnam making this exact recipe as kid. We mix ice water with fish and pound until get balls and add flavor spices, put into seafood stew with very good broths
You had me laughing so hard, I was crying! Now I see why you have over a million subs. I have been watching your vids for years now, and you never disapoint. Thanks for great content...
Hey Matt’s you’re a really cerebral man, I appreciate what you said about living to an age where you see your children grow! Shoot higher than 70 or 75 lol my father is 69 and I am 29. I’m an only child and I can’t imagine life without him yet. We love your videos, he and I are going ice fishing here in Wisconsin tomorrow. Cheers
Now that is a great idea. Brother what you were saying about taking care of yourself when you’re young. I’m 68 years old and my back is so bad I can’t do half of what I used to do. People need to pay attention to what you said
Literally one of the best channels, mainly because your doing what you want to do and what makes you happy. The viewers appetite doesn’t need to be a concern as long as your enjoying my friend
Brilliant idea and I absolutely love it!!!!!! In terms of preparing the fish, I would put the diced fish into a Ziploc bag, cover it with a thick towel and pound it with a meat tenderizer. Then mixed the fish with some store-bought bread crumbs and the Italian seasoning in the bag. It will take a little more time to prepare in your next bigger fish sausage video. But I'm sure it will bring more consistency to the fish. Great job and we can't wait to see another episode on this!
Nice idea 👍
The Japanese use the stomach of a fish sometimes. You can also use it like you do it with the intestine. So you have a bigger "bag" to fill it. Maybe it's easier to flip it inside out.
Definitely will also try it myself with cod or coalfish here in Norway.
some of us can only dream of the life you and other ytbrs live. Having loved ones that stuck with you when all others doubted. Familiy. Having the motivation to follow your dreams. Lucky enough to be recognized for what makes you happy. It may not be all roses, but more are struggling. Giving inspiration to others and acknowledging the importance of ecology. Hats off. (back on tho, sunburn)
Matts, Eli and I just finished watching. We were laughing our butts off! You are crazy! But so much fun to watch. We love the catch and cooks!
The little fish sausage has me dying!!! Love the ingenuity and your videos :)
That was average... huge even....
@@FunSkipping that thing was massive
We need more of this. I can’t wait to see this in some links
I love that you are always finding new stuff to do. "I am going to hang a rope from some rebar. I am going to kayak to a rock and spend the night. I am going to make a perch sausage." I can't see what is going to happen next.
The fresh shave is on point!! 7 or 8 of those mini fish sausages with some carmelized onion and bell pepper on a bun, melt some Gruyere cheese, YUMMY!! You're definitely on to something there!
As a mendo boy who fishes off those same rocks and I take my dogs that same beach where you were cooking I gotta say dude your content has really gone to the next level the way articulate the technique and put yourself out there on that edge with no fear like that it’s something dude you’re killing it right now love these rock fishing videos. The bobber rig is so freaking awesome too! ✌🏻
You never let me down! One hell of an idea Matt's! Make this a thing.
I don't know much about sausaging but one tip I do have is to put the intestines on the nozzle of the sausages filler after the meat has already been packed in. This way there won't be much air in the sausage and the chances of it bursting in the pan are lower
Probably the first of your experiments I’m 100% gonna try. You should sell these.
Having a family and growing older really puts life into perspective.
Awesome video Matts that looks good. Stay safe out there and have a blessed day. Aloha from Kansas
New beard looks Great ! Rowdy seas make for tuff fishing...but still worth trying on such a beautiful day . Thanks!
I had this kind of fish sausage at a 4.5 star restaurant in Pennsylvania. Unfortunately, it was not fresh that day but it was one of their special dishes. Love your videos.
To clean it, wet the nozzle, slide the intestine on wet, pump water through it to clean, then have your mix moist and soft so it pushes in easy and your casing moves off the nozzle as it fills. Tie it off after you're done. Or twist it. So many combinations of flavor with cheese, spices, crab meat. I knew it was a go when you started.
Awesome video bro. Got some old time fishermanslife vibes from this video and took me back to before all the crazy ... Stay safe man
Looks great !!!!! If you can get a stringer of sausage you could hang them them up in the smoker and then fry them up 🤌
Matt's I gotta give em to ya witcha innovation and that does look amazing but I'm hawaiian and fish sausage is a staple amongst da locals more homemade than sold but always delicious. Do appreciate you introducing it to everyone mainstream cuzzin, mahalo nui loa!
Love your tips in life in every video thanks for the wisdom my friend been watching you since sand fleas
I know I'm late to this one so I doubt you will see it.
However, if you look, most professional chefs are male. The reason is men will take chances women won't. Call it adventurous, call it stupid, call it whatever, but with cooking a disaster simply means an inedible meal. You put serious effort into the unknown and ended up with something delectable.
I love to cook and have personally never even thought to make fish sausage. But I have now. Even if your result had turned out poorly, though doubtful with the ingredients chosen, I still would be thinking of trying it. Where I live the only real species of fish we have are assorted trout, mostly rainbows, which are a catch and release fish anyway as large ones aren't really the best eating.
But making sausage from them is now an incredibly viable option.
Thank you for this stoke of genius.
when you put the intestine on put water in it. It will act as lubricant and slide right over the piece.
I guess the thing with bigger predator fish is, that they do not have long intestines. "Vegetarian" fish more likely have longer intestines due to their slower digesting mechanisms I guess and due to e.g. kelp takes longer to digest maybe. When I caught a bigger predator I always wondered why they basically have just a stomache sac and no or very short intestines.
I am stoked to find out more! :)
I was just out the other day hand lining up here on the north coast . Hand lining can make your life a lot easier in the rocks . I lose 75% less gear then pole fisherman, please try it out one of these days . 6 in Cuban yoyo with a dropper rig and a ounce bank sinker . I can fish the same rig all day hand lining at the jetty sometimes . Watch some videos before you do ,don't go in blind . You'll have a blast pulling in a ling or cab off the jetty! I'm going to suggest hand lining every video btw until I get yuh too lol
You never stop to suprise us Matt 🙏🏾🔥 this was an awesome idea.
Looking forward to the video with a full link of fish sausages. Awesome invention, I bet it tastes great!
Looking forward to you doing this on a grander scale! Ling Cod sausage!! Awesome content.
I would pay good money for a ling cod sausage
I also had a great idea. The mast fish could be molded into pretty much anything. You could take some plastic wrap, and just put the fish in a line and just roll the plastic wrap around it like a size of a cigar and just roll up the ends and there is your stomach lining and you just put it in hot water and it will cook that way and then you take it out of the plastic wrap when you’re done.
Wow, only 70-75 years.
Interesting concept of fish sausage. You need to market that. Giving a thumbs up for sure on this one.
At minimum lol
@@FishermansLife you’ll live a very long life. Love the video
that looked good, but keep it simple... just make a pattie out of the mashed fish and seasoning/bread crumb combo and call it a sausage pattie.... put it on a roll and make it a fish sausage slider.... just a thought.... love what ya do bro, keep em coming... RESPECT FROM OREGON
Excellent find brother, you have outdone yourself once again no one would of known this
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It isn't the quantity of years but the quality. You got your priorities straight dude. Best wishes.
God love you Matt !!! ????? Seriously? Fish gut Sausage? On the fly?
I LOVE this CHANNEL !!!
That was an amazing idea Matt! I’m not laughing at all bro, I never thought to do this with fish before. I’m glad it turned out good and I’m looking forward to seeing the next iteration of a bigger fish.
This was found to be very interesting. Definitely want follow-ups so don't let this idea die. Thanks for Sharing. Stay Safe. Stay Healthy.
A wooden dowel helps with stuffing sausage, they are like long tooth picks but they’re a little wider in diameter, I work with Italian meats and catering
you are a genius bro, for real that thing looks good. Outstanding video as always.
Hey man, love that you can speak your mind effortlessly to us. Great video! Take care of yourself Brother.
hey matt, with all the storms hitting cali these past couple weeks the coastline is getting eroded a lot faster. there was a video of an entire cliffside coming down and crashing onto black beach in san diego. just be sure to exercise caution about cliff erosion as you continue to fish. much love and be safe man!
So innovative! Very impressed Matts! Keep up your pioneering spirit!!
“That could be big to some people” matts not only do you have crazy ideas, but good jokes as well
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Hell yeah , nothing wrong with experimenting and having fun that’s why it’s the fisherman’s life I like it
Good that you tried new ways to enjoy the fish meat. 👍🏼
I suggest fish meatballs with fettuccini in lime jalapeño pesto sauce. Probably best to make at home but if anyone can do it at the shore, you can . Cheers brother. 👍🏼
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Man i loved this video and you taught me something that i didnt know. never in my life have i thought about making sausage from an intestine, thats awesome. please do this again in a future video. id love to see it work out better for you, and id just like to see the masterpeice myself. ill keep posted. thanks for another video bud.
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I like this video and sorry to say the Japanese already have their fish sausage called Gyoniku soseji. I like yours better! because of all the love and effort you put into it.
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This looks promising. Maybe fresh fish, breadcrumbs, butter, lemon zest, pepper, garlic, salt, and parsley or dill in a food processor, then pipe it into your casing and fry. Or wrap in rice paper and deep fry.
Can't wait for SausageFest 2023!!!
Clean it with a dried coconut leaf strand. They get hard when dried. Strip off the leaves and let the stems them dry. Here we wrap the larger end of the bundle to make brooms. We also use them individually to clean intestines by hooking one end of the intestine pushing it through itself to reverse it to wash both sides of the intestine. Never done it with fish but it will work in the same way.
Man!! Can’t wait for the next video! That was good Matt!
We've been doing Salmon sausages but I just use regular pig casing, I run all the seasoned fillets thru a grinder then into a sausage stuffer and hang in them in the smoker using alder. I've done Halibut and lingcod too. instead of bread I use ground prawns.
I look forward to an uphill life. Thanks Matt.
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Can’t wait to see this on a bigger scale this was just proof of concept!! Man it did look good too
I fell for it at first. Then I googled Fish Sausage and literally thousands of recipes.
22:39 lmfao this is why I continuously search to see if you’ve posted a new video!
That funnel's called a "horn" Matts. Good stuff and you are onto something.
Hey Matts,…
Fish Sausage!! Sounds good, try wetting or better yet BUTTER lube the nozzle before you insert the intestine .
Another great video!!
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I had a seafood sausage at aliotos back in the day and I remember it being one of the best things I had for a appetizer. Never seen anything like it again until now fisherman's life 🤙🏽
Im going through the comments and i am amazed at seeing that i am the only person that has seen fish sausage at a grocery store, wasnt new to me but it was interesting seeing the way you approached it lol great job man
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Please try making a bigger sausage . Looks amazing and tasty. Innovative. Can't wait for the big news. Good work
I know the whole point here is to use the fish intestine and that is a great idea. But next time you could start off using the fish intestine and then when that runs out maybe have some sheep casings which I bet would be similarly sized as a bigger ling cod just to put the leftover ground fish mix in.
Keep up the awesome ideas!
I feel a Jimmy Dean sponsorship coming your way! Great Idea!
Very good proof of concept. Definitely would be cool to do this on a larger scale.
i have had fish sausage before it had walleye and northern pike .scallops, pork fat, and bread crumbs, cornstarch we used sheep intestine for the casing
The way we always prepared the intestine was to turn it inside out and scrape it clean very carefully of course. But you can get synthetic casings. I don’t know how fish intestines would be to clean. We only done pork.
Hey! That's great Matt! I love breakfast link sausage. I failed my most recent Cholesterol exam, and had to give it up, or at least a once or twice a year thing. Fish sausage would be a great replacement. No fat, and fried using olive oil (have to limit my butter intake too). You definitely got something going on brother! As always, an awesome video!
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That sausage probably have a great personality!
Ordinary Sausage would be a great colab for the next sausage video!
Matt, that's is a first. You might have invented a new style of cooking fish. I like it!
Congratulations, Sir. You have created a new element
An idea to flip it inside out- put the back end of a bbq skewer through the length of the intestine, tie a knot on the end of the skewer, holding the intestine in place, back the skewer out flipping the intestine inside out.
Hello, just letting you know that rainbow surfperch and striped surf perch are 2 different species! Great video and great content. Love what you do
It was great meeting you the other day man!
I'm sorry, this has to be one of the FUNNIEST episodes. I can't stop laughing. All that work for that little link! LOL!!
love seeing more of the fish get used. maybe put scraps in your garden too.
looks awesome im down to try...Surprised no one has done this great vid!!!
Got to love his sense of humor 🤣😂🙂
Fisherman's Life Fish Links! Is this the start of a fish sausage empire? Haha.
I beleive you are onto something great
Can't wait to see the full on breakfast feast video! Awesome video bro!
I think we are going to see you on Shark Tank when you make it big with your Fishy Sausage.
Ahahahah lol 😂 I love the creativity and positivity, you sir are on to something
The big news is, Fisherman's Life's First Annual "Sausage Fest By the Sea".
What a great idea, Matt! To rinse out future intestines I was thinking you might insert a straw just inside the intestine, grip the outside to keep from sliding off, then sip a mouthful of saltwater and blow it through the intestine--or fill a turkey baster with saltwater, use the same technique, and squirt saltwater through the intestine. I think either approach might work, bro!
Clearly the most effort for the smallest meal. Good show!