Taku and Jocelyn, I really enjoyed the cinematography of this video. I really like that you two have carved out your own style of vids and didn't just rip off Fisherman's Life. You have your own distinct style and it shows and is working!
@@frischerkakao.9897 Indeed. I think he's more focused on the catching along with technique. Cooking-wise, it's poaching or maybe searing it in butter until well done and served with avocado. Taku forages and fishes where he can and get more creative.
I mean, Fisherman's Life concept isn't even original. Catch and cooks aren't either. If anything, he ripped off other people, not the other way around. What Taku and Jocelyn has is more unique. I don't think I've ever seen a catch and cook that focused mainly on sushi.
@@wind7519 Let me clarify, I was mainly referencing the video style, not the content so much. I was trying to compliment them because there are a lot of TH-camrs who just mimic Matts. Catch and cooks are a dime a dozen, what distinguishes them are the camera angles, editing, and personalities that make it interesting.
Why are we talking about ripping people off or copying when it’s just a shared passion of fishing and enjoying what we catch and forage lol we can see who the real outdoors people are simply from the comments
This mans level of genius in cooking and showmanship is second to none and probably one of the best TH-camrs in the catch and cook category. All the others love to fish and cuss and throw their fish in grease or butter and eat with their fingers. And Taku watch out for your eyeballs with that Champagne trick, you know that cork and exploding glass flies off somewhere.
how could anyone dislike this? its pure, natural, happiness at its peak. I love to see that you've found your happy spot; these videos help me find mine. Thanks taku! your production of your videos are excellent, and your energy is amazing. peace!
So glad you are back even tho we have been watching your patio videos. Happy Birthday to you both. Congrats on the TH-cam and everything else you have going on. We love watching you.
Thank you for showing the dispatching and bleeding out of the fish. I've always been curious about that part. I'm so glad I found your channel. Happy bday to Jocelyn, happy bday to you Taku, and happy 2nd anniversary of outdoor chef life.
Best of fishing and cooking, there are a lot of fishing channels, but none of them cook like master chief, best respect for the fish is cooking them like a master
Lol the Asian in you naturally makes you do the praying hand when saying thanks lol. As a Cambodian I can’t live without culantro....happy bday to both of you n congrats on the success keep it up 👍🏼
May babies stand up, May 29th right here! This channel breaths awesome experiences and great editing that combo alone makes this channel one of my favorite. Thank you!
Appreciate showing the dispatching process. It's really important and needs to be taught to all boat deckhands on charters too. Not only does the fish taste better, can be stored longer without fishy smell, and is necessary process for any ceviche or sashimi, but also most humane. Every angler should do this to all fish harvested.
This recipe sounds and looks like one that would be delicious cold or hot. Just recently started watching your channel! I came upon this channel by watching a collaboration of you and Master Sushi Chef Hiro! What you do (catching and cooking) has always been something I've dreamed of doing! I just never had the time to do it. Now that I've gotten to the point where I DO have the free time, watching your videos has re-kindled that dream! I've planned a trip to go camping throughout the Appalachian Mountains!
Welcome back Taku and Jocelyn! Missed you guys. Hey Taku my son Bilal and I would love to hook up and do some surf fishing with you after out fasting month of Ramadan. We love fishing and would love to try surf fishing with you someday when you guys are available. May the blessings of God continue to shower upon you both. Thank you for the amazing videos! Truly appreciate all your efforts and advise.
As a Vietnamese,i see that the dish really look like food of our country,not specially any kind,but it look really delicious,would love to try one if i have a chance
It helps that he's Asian, so he's more sensible to how it should look and taste. Unlike white hipster "Vietnamese" chefs that add their take to these dishes to the point where it isn't Vietnamese anymore.
@@wind7519In fact I've only ever seen American Việt kiều bastardise their parents food no white hipster. Also cut the racism imagine telling a black or Asian person they can't learn to cook french food... I will say that the most important thing is understanding vietnamese food IN Vietnam not your mum's home cooking. understanding the subtle differences in ingredients like the limes. I see American Việt kiều (who are by far the most clueless and disconnected from their heritage) use sriracha on everything never seen it in Vietnam or even something similar.
Ladies and Gentlemen, the legend has returned. The man of the hour. The myth. TAKU! He is back fishin and cookin up some food that we all are wanting to eat.😋
Glad you're back 😀👍 In Germany we dispatch in a different way. First we make a hard hit above the eyes with a tool. This will stun the fish. You can clearly see if a fish is stunned when it's eyes don't move when you tilt the fish. When it's stunned, we cut the gills to finally kill the fish from blood loss.
they are non indigenous and mostly live within 100 mi of the bay area and spawn up the sacremento river. though now they catch them regularly as far south as Ventura, CA.
Love how you use the right gear and play the fish smoothly. Using a 15lb / 12 lb breaking strength is unheard of especially when people fish for stripers.. great going my man!
Happy Birthday Jocelyn and Taku and Happy 3 yr anniversary!! 300,000 baby!! Let's Go!!! Well Taku.. you successfully succeeded in making me drool! Hahaaa Im so dang hungry for fish now! I really, really want to say THANK YOU, for taking the time to cut the fish, so slowly.. No BODY takes the time to teach, like you! 🙏🏼 Thank you! 🙏🏼 *#OutdoorChefLife* Let's GOOOO!!
Taku, I like the change of "O" rings and two Siwash hooks! Glad you're back bro! I'm biting at the bit up here in Sonoma CO.... I wanna hit Pt Reyes so damn bad!
Something about this video hit different. I esp loved the capture of the slow motion of your casting. It really reminded me of the tranquility and patience of fishing. Good job taku
I’m new to fishing and i saw your video. I just catch my first striped bass last two days ago at Torperdo Wharf next to Golden Gate Bridge, in SF Cali. It’s a 20in 3 pounder fish and I was so excited. Nothing can beat a home cooked striped bass in your kitchen. Love your video and you got yourself a sub here. Thank you for sharing! Keep up the good content coming! Cheers 🥂
YOU SHOULD BE CAREFUL DRINKING THAT. YOURE NOT THAT SURE THAT THERES NO PIECE OF GLASS IN THAT. BTW LOVE ALL YOUR VIDS. KEEP SAFE AND HAPPY BDAY TO YOUR WIFE❤
Man I miss these fishing videos! Love the back deck videos but man I miss the excitement you have for being out there! You and Jocelyn have definitely upped your filming and editing skills! So satisfying to watch your videos and also super dope to find out we share the same birthday! Happy birthday to you!
Taku, and Jocelyn I can’t express how much your videos mean to me; I really can’t. All I can tell you two is I’ve been blessed with an Asian American professor who came to the U.S. as a refugee and that he does his best to make sure we learn about all Asians migrating to the U.S. Further more, after learning about how Chinese, Japanese, South Asians, and Filipino immigrants help build California’s agricultural industry you both living in San Fransisco doing what you do in these videos makes watching your videos a more meaningful experience. I’ve traveled to San Fransisco when I was younger, and the last time I was there was in 2017 when I visited UC Berkeley. There is so much history in San Fransisco, and I can’t wait to return. Question, have you ever visited the Super Mira market? Can I ask that you two check it out and film your experience there please? I’m just curious to know if you find something worth shopping for at that market. The fish market was owned by the grand parents of a friend of mine who is considered a third generation Japanese American, so her grand parents are considered to be Nisei. Furthermore, her grand parents were also one of the families who were sent to concentration camps during WW2. I’ve yet to learn more but her grandparents ended up owning this fish market until they had to sell it a couple years ago. Again, please check out the Super Mira Market; if you can film your experience I’d like to see it and share it with my friend. I’ve shared videos with her regarding your Chanel so I just thought this would be cool to share 😅 sorry for the long comment. Peace and love. Happy-Merry Birthday to both of you!!!! 🙏🏼✌🏼❤️💥🎉🎈🎏🎂🍻💯
Ive been watching a really long time and I just wanted to say, the quality on your videos are amazing now compared to what they’ve been before(your videos were good before too!) love the new editing you’ve done on this vid and Keep up the good work man!
Nice! Glad you are able to get out their again. My brothers used to fish for stripers on Sacramento River. Used to get big ones back then. Well Happy Birthday to both of you!!!!
Another awesome video Taku ! That looks delicious . I have been watching all your videos for a while..... I love what you are doing on your channel, you inspired me to start my own channel about fishing and my cooking career. Love the fishing vids i just started to get into stripers in NJ !
Aww man! So happy to see you back in your element!! HAPPY BIRTHDAY TO YOU AND MS J! HAPPY OUTDOOR CHEF LIFE ANNIVERSARY! My family and I have been watching almost the entire 2 years
Dude, the dish you made with that Wild caught fish looks out of this world good. You definitely capture the essence of Vietnamese cooking cause that just made me crave all the Vietnamese restaurants near my house SO BAD.
Taku, congratulations! I’ve been watching your channel almost since you started, and I’ve really enjoyed all of your videos and watching you grow your channel. You’ve helped improve my fillet skills, my wife and I have even made striper sushi thanks to your videos! Thank you for the content, you do great work.
Damn that intro bro, and then the cutaway detail shots of the rod with lofi. Tell Jocelyn I see her with them shots, and the edits are just getting better. Good stuff!
"I'm back baby, I'm back! Let's do this!!!" Love the excitement!!!
FYI....it’s Spriped Bass.
@@allandee7156 what?
Taku and Jocelyn, I really enjoyed the cinematography of this video. I really like that you two have carved out your own style of vids and didn't just rip off Fisherman's Life. You have your own distinct style and it shows and is working!
Cooking: Fishermans Life: Trout - Avocado - Butter | Outdoor Chef Life: nice Sushi and so much different dishes :D
@@frischerkakao.9897 Indeed. I think he's more focused on the catching along with technique. Cooking-wise, it's poaching or maybe searing it in butter until well done and served with avocado.
Taku forages and fishes where he can and get more creative.
I mean, Fisherman's Life concept isn't even original. Catch and cooks aren't either. If anything, he ripped off other people, not the other way around. What Taku and Jocelyn has is more unique. I don't think I've ever seen a catch and cook that focused mainly on sushi.
@@wind7519 Let me clarify, I was mainly referencing the video style, not the content so much. I was trying to compliment them because there are a lot of TH-camrs who just mimic Matts. Catch and cooks are a dime a dozen, what distinguishes them are the camera angles, editing, and personalities that make it interesting.
Why are we talking about ripping people off or copying when it’s just a shared passion of fishing and enjoying what we catch and forage lol we can see who the real outdoors people are simply from the comments
This mans level of genius in cooking and showmanship is second to none and probably one of the best TH-camrs in the catch and cook category. All the others love to fish and cuss and throw their fish in grease or butter and eat with their fingers. And Taku watch out for your eyeballs with that Champagne trick, you know that cork and exploding glass flies off somewhere.
agreed with both comments! amazing video, And be careful with the eyeballs! As an eye surgeon, I've seen bad accidents. Keep up the good work!
how could anyone dislike this? its pure, natural, happiness at its peak. I love to see that you've found your happy spot; these videos help me find mine. Thanks taku! your production of your videos are excellent, and your energy is amazing. peace!
Vegans
I'm a vegan and found the murdering of a live soul UNCALLED for.
you're my favourite fishing youtuber because you seem really nice and you care about the environment. keep it up 😁
So glad you are back even tho we have been watching your patio videos. Happy Birthday to you both. Congrats on the TH-cam and everything else you have going on. We love watching you.
ahh i missed these. good to see you back!
Thank you for showing the dispatching and bleeding out of the fish. I've always been curious about that part. I'm so glad I found your channel. Happy bday to Jocelyn, happy bday to you Taku, and happy 2nd anniversary of outdoor chef life.
Bay area fisherman at his finest. Love the slo mo shots man
Best of fishing and cooking, there are a lot of fishing channels, but none of them cook like master chief, best respect for the fish is cooking them like a master
Lol the Asian in you naturally makes you do the praying hand when saying thanks lol. As a Cambodian I can’t live without culantro....happy bday to both of you n congrats on the success keep it up 👍🏼
Honestly your one of the most genuine, positive TH-camrs out here. Congrats on all the success and the 300k milestone.
I love that you’re fishing again. The dish looks wonderful. Congratulations on the anniversary
May babies stand up, May 29th right here! This channel breaths awesome experiences and great editing that combo alone makes this channel one of my favorite. Thank you!
Find yourself someone that”s as excited to see you as Taku is to go fishing. Congratulations on the well earned subs!!
Appreciate showing the dispatching process. It's really important and needs to be taught to all boat deckhands on charters too. Not only does the fish taste better, can be stored longer without fishy smell, and is necessary process for any ceviche or sashimi, but also most humane. Every angler should do this to all fish harvested.
I remember when you just started.. I subbed to you were in the vid with Matts and I thought you were a cool dude.. awesome to see how far you’ve come.
This recipe sounds and looks like one that would be delicious cold or hot. Just recently started watching your channel! I came upon this channel by watching a collaboration of you and Master Sushi Chef Hiro! What you do (catching and cooking) has always been something I've dreamed of doing! I just never had the time to do it. Now that I've gotten to the point where I DO have the free time, watching your videos has re-kindled that dream! I've planned a trip to go camping throughout the Appalachian Mountains!
Welcome back Taku and Jocelyn! Missed you guys. Hey Taku my son Bilal and I would love to hook up and do some surf fishing with you after out fasting month of Ramadan. We love fishing and would love to try surf fishing with you someday when you guys are available. May the blessings of God continue to shower upon you both. Thank you for the amazing videos! Truly appreciate all your efforts and advise.
Congrats on 2 years. It is nice watching u guys florish on youtube. Keep fishing and cooking.
As a Vietnamese,i see that the dish really look like food of our country,not specially any kind,but it look really delicious,would love to try one if i have a chance
A bit like bún bò Nam Bộ maybe? Bún cá Nam Bộ haha
it's like bun thịt nướng
@@thai33oz thats what he was going for but with fish
It helps that he's Asian, so he's more sensible to how it should look and taste. Unlike white hipster "Vietnamese" chefs that add their take to these dishes to the point where it isn't Vietnamese anymore.
@@wind7519In fact I've only ever seen American Việt kiều bastardise their parents food no white hipster. Also cut the racism imagine telling a black or Asian person they can't learn to cook french food...
I will say that the most important thing is understanding vietnamese food IN Vietnam not your mum's home cooking. understanding the subtle differences in ingredients like the limes. I see American Việt kiều (who are by far the most clueless and disconnected from their heritage) use sriracha on everything never seen it in Vietnam or even something similar.
Congrats on the 300K subscribers and two year anniversary. Happy Birthday to Jocelyn, too!
Ladies and Gentlemen, the legend has returned. The man of the hour. The myth. TAKU! He is back fishin and cookin up some food that we all are wanting to eat.😋
Glad you're back 😀👍
In Germany we dispatch in a different way. First we make a hard hit above the eyes with a tool. This will stun the fish. You can clearly see if a fish is stunned when it's eyes don't move when you tilt the fish. When it's stunned, we cut the gills to finally kill the fish from blood loss.
Anyone else just eat and watching Taku’s videos make you hungry?
Loved the butterfly appearance when you cracked open that champagne. So glad to see you back out there giving us the content we so desperately need!
Dang those stripe bass get huge. I’m not sure if we have those in WA but look exciting to catch. The dish looks amazing too!
they are non indigenous and mostly live within 100 mi of the bay area and spawn up the sacremento river. though now they catch them regularly as far south as Ventura, CA.
That's a medium size one...they can get to be big boys, but not as good for eating due to parasites.
Luke Tada ah-interesting thanks for the info!
1qwertyrewq1 That’s a lot of meat.. lol
Just got done with trophy season here in southern maryland. Pulled out a 37 inch one a few years back. Record one we pulled in was a 44 incher!
Beautifully blended flavors. Beautifully simple. Best way to eat.
Taku: Man it's so hot out here
Me in Sweden: ...Well you know, it snowed this morning
x)
Greetings from California. Tight lines my friend.
Love how you use the right gear and play the fish smoothly. Using a 15lb / 12 lb breaking strength is unheard of especially when people fish for stripers.. great going my man!
Pro tip: saber the Champagne (or in this case, Cava) bottle with the *back* side of the blade!!
Happy Birthday Jocelyn and Taku and Happy 3 yr anniversary!! 300,000 baby!! Let's Go!!!
Well Taku.. you successfully succeeded in making me drool! Hahaaa
Im so dang hungry for fish now!
I really, really want to say THANK YOU, for taking the time to cut the fish, so slowly.. No BODY takes the time to teach, like you! 🙏🏼 Thank you! 🙏🏼
*#OutdoorChefLife* Let's GOOOO!!
Taku, I like the change of "O" rings and two Siwash hooks! Glad you're back bro! I'm biting at the bit up here in Sonoma CO.... I wanna hit Pt Reyes so damn bad!
What's your estimate on the size of those hooks?
Something about this video hit different. I esp loved the capture of the slow motion of your casting. It really reminded me of the tranquility and patience of fishing. Good job taku
12:23 mmm nice shot
lol "don't kill any of my plants"
23:50 no shit I always wondered how you get the cork out but the whole top comes off ha
I’m new to fishing and i saw your video. I just catch my first striped bass last two days ago at Torperdo Wharf next to Golden Gate Bridge, in SF Cali. It’s a 20in 3 pounder fish and I was so excited. Nothing can beat a home cooked striped bass in your kitchen. Love your video and you got yourself a sub here. Thank you for sharing! Keep up the good content coming! Cheers 🥂
helpful tip: to saber a champagne bottle, run the blade up along the seam of the bottle
Nice Strip Bass catch ! The Vietnamese style of cooking the bass looked really delicious ! Wish Jocelyn a Happy Birthday too ! Cheers ! Thanks !
"Should I do it again?" *POP* "YEAH!"
*Meanwhile down the street*
*SMACK*
"HEY! Who the heck threw a cork at me?!"
Gonna miss balcony chef life, lots of super informative videos. Glad to see you're back at it!
YOU SHOULD BE CAREFUL DRINKING THAT. YOURE NOT THAT SURE THAT THERES NO PIECE OF GLASS IN THAT. BTW LOVE ALL YOUR VIDS. KEEP SAFE AND HAPPY BDAY TO YOUR WIFE❤
when the cider pops all the glass particles are pushed away by the compressed air and foam
Glass is a mineral. Minerals are good for you.
Happy birthday! Loved the additional cinematography in this video!
"Knife is life"
Dunno when the knife giveaway was... 😬
Man I miss these fishing videos! Love the back deck videos but man I miss the excitement you have for being out there! You and Jocelyn have definitely upped your filming and editing skills! So satisfying to watch your videos and also super dope to find out we share the same birthday! Happy birthday to you!
First 😎 Taku Tuesday outside again hell yea😎
Love seeing your channel grow and the huge increase in quality of your videos, not that they were bad in the past. Keep on going!
3 days later: " literally within 15 min I got him."
That's just cruel pointing that out😂😂😂
Your back baby... Wanted to wish you & Jocelyn a Happy Birthday and also Happy 2nd Anniversary on Outdoor Chef Life.
This makes me realise just how shit my kitchen knives are.. .
My favorite channel on youtube and the only channel I give a "like" for every episode watched. Keep it up Taku and Jocelyn!
I don’t leave my house without 17lbs braid haha
The B-Roll was a nice touch, great video as always.
You caught a sea bass! No, wait - it’s at least a C + !
MrFlopp..animal crossing!
Taku, and Jocelyn I can’t express how much your videos mean to me; I really can’t. All I can tell you two is I’ve been blessed with an Asian American professor who came to the U.S. as a refugee and that he does his best to make sure we learn about all Asians migrating to the U.S. Further more, after learning about how Chinese, Japanese, South Asians, and Filipino immigrants help build California’s agricultural industry you both living in San Fransisco doing what you do in these videos makes watching your videos a more meaningful experience. I’ve traveled to San Fransisco when I was younger, and the last time I was there was in 2017 when I visited UC Berkeley. There is so much history in San Fransisco, and I can’t wait to return. Question, have you ever visited the Super Mira market? Can I ask that you two check it out and film your experience there please? I’m just curious to know if you find something worth shopping for at that market. The fish market was owned by the grand parents of a friend of mine who is considered a third generation Japanese American, so her grand parents are considered to be Nisei. Furthermore, her grand parents were also one of the families who were sent to concentration camps during WW2. I’ve yet to learn more but her grandparents ended up owning this fish market until they had to sell it a couple years ago. Again, please check out the Super Mira Market; if you can film your experience I’d like to see it and share it with my friend. I’ve shared videos with her regarding your Chanel so I just thought this would be cool to share 😅 sorry for the long comment. Peace and love. Happy-Merry Birthday to both of you!!!! 🙏🏼✌🏼❤️💥🎉🎈🎏🎂🍻💯
Its not Vietnamese style when you filet the fish. We DONT EVER filet fish, we eat fish whole ..head to tail.
If you're going to be that technical. Strippers aren't even in Vietnamese diets.
@@ipleedafif8033 Man..we eat whatever fish we can get our hands on bro lol.
vp999 no we cut it straight down to
Great comeback video...I always like how you guys just get down and start munching down ya'lls food...if it looks good it must taste twice as good .
That moment at 24:00 where the butterfly flies away, it was a pure coincidence but it fits the scene so well
Happy belated bday Jos! Thanks Taku for keeping all us alive with cooking and spreading us his chef dishes and skills!
Nicely cut and cooked fish on a clean board! That’s something a lot of popular YT fishing channels can learn from.
As an East Coast aficionado of Stripe Bass, I enjoyed this episode! Your cooking skills are superb!
The smooth Jazz creates a rhythm to your scenes and segments. Relaxing videos.
Ive been watching a really long time and I just wanted to say, the quality on your videos are amazing now compared to what they’ve been before(your videos were good before too!) love the new editing you’ve done on this vid and Keep up the good work man!
Happy belated birthday Joslyn and early happy birthday to you Outdoor Chef. I love your channel and content. You are so very knowledgeable.
So happy for you guys!! Congrats on 300k around your 2 year anniversary! Love that you popped that champagne!
Happy Birthday in advance Taku! Enjoying your vids at home. Love how ur channel is growing.
Nice catch bro! 🎣
Congratulations! 🎊🍾
Happy Birthday 🎉🎂
Thanks jun!
Congratulations on all the celebrations! Cheers you two! Keep it up, here to support!!
Found your stuff during quarantine but never been more jazzed to get out and go fishing. Love your videos! Stay safe
Happy Anniversary to you and Jocelyn on your successful TH-cam channel! may you celebrate many more great times.
Congratulations on your annversary and your and Jocelyns Birthday . I love your channel keep up the great work!
Nice! Glad you are able to get out their again. My brothers used to fish for stripers on Sacramento River. Used to get big ones back then. Well Happy Birthday to both of you!!!!
Taku, CONGRATULATIONS!! And Happy Birthday to both of you, It’s good to see the Outdoor Chef outdoors again.
Enjoying your channel so much with the fishing and foraging and then wonderful cooking by a very good chef.
Awesome music and cinematography! Teared me up thinking we might be getting back to normal!
So glad you're back! We look forward to all your posts!
Another awesome video Taku ! That looks delicious . I have been watching all your videos for a while..... I love what you are doing on your channel, you inspired me to start my own channel about fishing and my cooking career. Love the fishing vids i just started to get into stripers in NJ !
You gotta love the genuineness of these videos and those dry fit shirts
Love your content. These dishes have me in the kitchen with band aids on from trying to cut my veggies to fast lol. Awesome channel
Aww man! So happy to see you back in your element!! HAPPY BIRTHDAY TO YOU AND MS J! HAPPY OUTDOOR CHEF LIFE ANNIVERSARY! My family and I have been watching almost the entire 2 years
Congrats on the channel anniversary and Happy Birthday to both of you! Great channel!
Happy birthday to you both as well as to the channel! And congratz on the 300K+ subscribers!
Happy bday guys, happy anniversary, keep Takulyn the world !!!!!! Cheers!!!!!!
Still my personal favourite fishing channel. So glad to see you back out there doing what you do best. Keep up the good work, mate
good work Taku! I love every video you posted. It's great to show others how diverse and wonderful Asian cuisines are. Thank you!
Knife is life! I enjoy your vids, skills, and passion--thank you!
Congratulations on your 2 year anniversary and 300k subscribers! Love your videos keep up the momentum!
Summer 2021 red abalone season is supposed to be opened again on the Nor-Cal Coast. Can't wait to see you do a video for that!
Dude, the dish you made with that Wild caught fish looks out of this world good. You definitely capture the essence of Vietnamese cooking cause that just made me crave all the Vietnamese restaurants near my house SO BAD.
Found your channel during quarantine already finished binge watching all your video and I love it.
Congratulations you deserve it, my buddy and I watch all you vids. Keep on doing what you doing.
Congrats Taku, love your channel & your attitude, all the best!!!
Vietnamese here !
Love your content !
Huge fan 😍😍
Happy birthday to both of you and congratulations on your success Outdoor Chef
Life!
Taku, congratulations! I’ve been watching your channel almost since you started, and I’ve really enjoyed all of your videos and watching you grow your channel. You’ve helped improve my fillet skills, my wife and I have even made striper sushi thanks to your videos! Thank you for the content, you do great work.
Happy Two years, OCL! And Happy birthday to you both! Love this channel since finding it last year and look forward to watching more of your content!
Happy birthday and congratulations on everything you two. Stay safe and keep up the great work. Much love from Canada.
Damn that intro bro, and then the cutaway detail shots of the rod with lofi. Tell Jocelyn I see her with them shots, and the edits are just getting better. Good stuff!
Happy birthday Jocelyn! Happy birthday Taku! Happy birthday Outdoor Chef Life!
You dont know how happy this video made me. Whats up from Puerto Rico
Yes! Talk is back out! 👍😄. When is the outdoor chef life cookbook coming out? You have a lot of awesome recipes!🤔😃🐟