Not everything is shown in the video 😎 but appreciate it! We definitely make sure to take care of our fish to ensure the highest quality end product 🤙🏼
Mahi salt pepper ginger powder Then dipped in flower fried crispy in olive oil Use same pan with left over oil to fry up some mushroom and cherry tomatoes with sake and kimoman Then pore all over crispy fish
This one was a simple kewpie mayo, garlic, sriracha mixture.. can get a little more creative but usually just do simple kine. You got any good recipes?
@@SmallKineFishing I've been playing around with different things, kewpie, garlic paste, miso, mirin. But haven't caught much shibi, mostly mahi and ono, so don't get to try the garlic mayo maguro much
My buddy Shawn is more particular about it than I am admittedly, but essentially it’s just another effort to preserve the meat as best as possible. The thought is that dropping the fish can soften the meat & degrade the overall quality of it. I’ve only ever noticed it with big bull mahi, after clubbing them and then later cutting the fish, the bruised areas show up and affect the texture/firmness.
@@jakeballesteros9431 sorry braddah out of respect for my fellow east side fishermen, I don’t disclose that kine info online. If you regularly fish this side, then you’ll probably be familiar with the area based on the video 🤙🏼
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Nice ahi. didn't see you bleed her before pulling the heart though. Nice work on the gut and gill.
Not everything is shown in the video 😎 but appreciate it! We definitely make sure to take care of our fish to ensure the highest quality end product 🤙🏼
Stoked for for you guy's. Killer day.
Mahalo!! 🤙🏽 was definitely a solid day!
Good to see you back in action 🤙🏾🤙🏾
Been slacking on the editing but got some solid days out on the water and other videos coming up! 😎 mahalo for the support 🤙🏽
Ohhh yeeeeaaaa. Let's go bro👍👍
Cheee 🤙🏼🤙🏼
“sick” day bra!
“Sick” indeed 😂
Mahi salt pepper ginger powder
Then dipped in flower fried crispy in olive oil
Use same pan with left over oil to fry up some mushroom and cherry tomatoes with sake and kimoman
Then pore all over crispy fish
That sounds absolutely mento!! Thanks for sharing 🤙🏼 will definitely have to try that.
what's your garlic mayo aburi recipe?
This one was a simple kewpie mayo, garlic, sriracha mixture.. can get a little more creative but usually just do simple kine. You got any good recipes?
@@SmallKineFishing I've been playing around with different things, kewpie, garlic paste, miso, mirin. But haven't caught much shibi, mostly mahi and ono, so don't get to try the garlic mayo maguro much
@@808dno right on, hope you land that late season ahi to perfect that recipe! 🤙🏼🤙🏼
Why do you not want a tuna like that to hit the deck?
My buddy Shawn is more particular about it than I am admittedly, but essentially it’s just another effort to preserve the meat as best as possible. The thought is that dropping the fish can soften the meat & degrade the overall quality of it. I’ve only ever noticed it with big bull mahi, after clubbing them and then later cutting the fish, the bruised areas show up and affect the texture/firmness.
what fad is this ?
?
@@jakeballesteros9431 sorry braddah out of respect for my fellow east side fishermen, I don’t disclose that kine info online. If you regularly fish this side, then you’ll probably be familiar with the area based on the video 🤙🏼