Yo Taku! I live in San Diego and have fished yellowtail at La Jolla a lot and you needed to get down a little deeper with a dropper loop or Carolina rig with a mackerel. Get out there right at the crack of light and troll hard. Only the charter boats can get them on fly line because they have so much chum that brings them up! If you ever want to make the trip again we’d love to take you on our boat for yellowtail and tuna!
I bet you would love to hook him up with a free ride just from the sheer exposure you would get after the video went live on his channel. You would make more money from 10 of his subs booking a charters with you I understand that is how business works. But I guarantee it if he had only 30 subscribers no way in hell would you offer a free trip on you're boat. But now that I called you out on it what will save you is by offering a 15% discount to anyone who uses Outdoor Chef's life as a coupon code kind of thing. So we as subscribers are willing to use your services but we also don't feel like you used his loyal fans as money in your pockets.
A lot of TH-cam people stalled in the middle of the content road when the virus hit, but not you, you just change your style and then level up! Good job Taku. 👍👍👍👍
thanks for utilizing the roe, fisherman life just talked about bait when he had it , I almost cried. I mean salmon is good but salmon roe is like the best stuff ever
Hey Taku, my son introduced me to your video channel and I have to say they are informative as well as entertaining. Keep up the good work. I watched quite a few recently as we were dealing with the threat of evacuations due to the fires in Sonoma County, your videos were a good for calming the nerves.
You can tell by the texture and color of the Bonito meat that you bleed it and iced it properly. It’s delicious. A lot of time they don’t get bled and are left in a sack in the sun. Totally makes them mushy and bitter. Well done!
Another class act video! I always enjoy watching your techniques, no matter how long and drawn out they are… yet you also show how simple every process is in the end.
Bonito is bomb! People throw it back in the ocean but I keep it and make ceviche, sushi and fish tacos. Make sure to be light with your hands when filleting it since the meat is very delicate and also to remove ALL blood lines and dark red parts of the fish and you'll be amazed at how great the fish tastes. Similar to bluefin for sure.
love this content bro!! seeing you forage and make a mushroom pizza is a good idea. you should try making some sake or kombucha now that you're entering the world of fermentation lol
Up here in the Seattle area we cure those salmon eggs on the membrane (skein) and use a clump of the eggs under a bobber on a hook tied with an 'egg loop knot' on many of the area rivers to catch more salmon. The fall run is in progress right now and salmon eggs are highly sought after and widely used! Thank you for another great video sir!
So I have been watching your videos and have been making my own sushi, wow what an amazing experience. It has done more for my anxiety than anything else. It is such a relaxing experience from the preparation to the plating. By far my new favorite hobby
I love how you continue to make diverse content that is both educational and entertaining. I look forward to when you upload love your content keep being you and doing what you love :)
Ooooh as soon as you opened the smoker I knew what you were making, right on! Shaving it with a Japanese wood plane? That whole process is a terrific cultural treasure of Japan.
Bonito are in the same Family, Scombridae, as tuna, and mackerel. Their genus is Sarda which contains the different bonitos. I think they’re great cause they are like a tuna-mackerel hybrid!
Hey Taku, you're such an inspiration to my husband and I. We love fishing and cooking and you're truly awesome at it! We enjoy all your episods! True fan from SC!
Hey Taku, great video! Found a really good technique for Ikura this fall. If you brine the eggs in 115 deg water with salt for about 30 min, the eggs just peel off the skein super easy. After brine, rinse the eggs really well in fresh water to remove most of the salt.
I love to watch your videos it always seems fun.... made me forget that I'm having covid 19 for a while....wish when I get better I can go try fishing 😅
Finally, someone that brings this to life! As long as you bleed, gut & fill, and ice right away, the quality of the fish is preserved. Hell, even stinky sticks - barracuda is good (or so I'm told)...
I've removed eggs from the sac by hand and have tried the wire mesh. the wire mesh smashes and breaks eggs. removing by hand also breaks eggs and leave sac membrane on eggs. Membrane is bitter. I've seen you tube videos of removing the salmon eggs from the egg sac by using hot water 60 - 70 deg Centigrade. Put hot water in bowl, open up egg sac, and agitate using hashi. Sac membrane shrinks making it easier to remove eggs. Seems to be pretty easy. Will try this method when I get some salmon roe. Rinse to remove broken egg shells and cool eggs. Eggs are slightly discolored white by the hot water. The addition of a little salt will restore beautiful salmon egg color.
I love watching your videos. They are informative and relaxing. lol! I forgot to take a mask (walking towards the store) and go back to the car-happens to me too.
"Hey guys welcome to another episode of outdoor chef life. I'm Taku and TODAY....." This seriously makes me happy when I'm down. thanks for doing what you do Taku you simply are amazing.
I’ve honestly always wanted to go for bonito on the fly and to make some poke out of them, and this is quite a bit of encouragement. Tight lines, Taku!
Supposedly fish are chasing the Shimano colt sniper lure, I bought a few and the yellowtail seem to like it more then fresh bait. I usually catch a lot of bonitas but I'm just glad I don't have to keep going back and forth grabbing fresh bait when I can just use the same lure. Again the the fishing in Catalina is a lot different from San Diego obviously, but if you're ever in Catalina try out the Shimano colt sniper it should work well for anyone.
Man what a gorgeous presentation. I've got a massive favor to ask, my 3 year old daughter is a huge fan of yours and joclyns (and sushi, especially sashimi), we watch your videos every night before bed (if there's no new ones we repeat old ones lol). Her name is Talia, if there is any way you guys could give her a shout out sometime it would be awesome! And if not, we are still loving the channel:)
Great video! Love bonito, fun to catch and my go-to recipes would be blackened and foil-baked style. Bleeding them after catching makes a big difference too.
I've learned a lot, A LOT, from him! I've made sushi once, and while the fish looked great, well f my rice balls looked more like polenta with an attitude on a bad hair day.
That was sweet Taku! Lots of people consider bonito as a trash or cut bait fish. That's so sick dude! Looking forward to seeing you on the river man! Cheers brother and sister! Keep up your guys' hard work. 🤙🍻
Seeing your face is why I watch your channel. Either vlog or fishing, free diving or travel doesn't matter to me 👌. But one thinks for sure you gottacatch another River salmon!
Nice vid - I wish I had seen this a week ago when I caught a Bonito and had no idea how to prepare! Tried a marinade, but it wasn’t very good. Have you done a Calico catch and cook how to? Also with spiny lobster season approaching I’m interested there as well.
You should come up to Port Orford in Oregon and do salmon fishing at the mouth of the Elk River. Once the mouth opens up to the Pacific, people who are in the know; go there and catch some beauties! Plus this place is a gorgeous area. I can tell you how to get there if your interested. Typically the mouth opens up in October.
Another great video. Cant wait to see how the shaved bonito flakes turn out when using bonito instead of skip jack (Japanese Bonito). Also white bonito makes great sashimi even without the searing. Hope we get some in HMB this year.
Not gonna lie. Really enjoy your this vlog styled video. Hope you do more mixes or vlogs in general of you buying equipment or random things of the sorts. Great job Taku.
Katsuo--no-tataki is the specialty you describe in the video. Considered a delicacy on Shikoku island. We ate platterfuls at a hotel there many years ago. It is where the sumo wrestlers stay and eat. Most certainly not a trash fish!
I’d have to say that’s the best looking bonito meat I’ve ever seen. Maybe it’s because it’s a really small one or u took great care of the fish when u caught it. Whatever the case it looks amazing. Great job
Hello from Texas brother, and the video was good and the next video I am looking forward to. You and Joslyn have a great day and stay safe and healthy.
I think a lot of people think that the true Bonito, which is a good eating fish that you have is the same as what is called Bonito in Florida which is actually Little Tunny or False Albacore. They are a very dark, blood fish that is best used for bait.
Taco (hope spelled it right), thanks for your great videos. I really love them. I wanted to ask you a question unrelated to this video. I know you are using a drone for some of your videos. I want also to get one and to add this addition to my channel. I’m wondering how hard/easy is it to control the drone from the kayak? Kayaks are not staying in one place. Especially to land the drone back. I know the drone has a self landing setting but i guess this is only if you are staying fixed on location. Also how manageable is it to keep it all dry? Thanks David
cool style video, i liked it! I caught a river salmon yesterday, big female, eggs were huge. Meat was in great condition from metro sac area. Good luck, its hard, just takes time and get that flying c along the floor level, keep it down!
Go to the Sacramento River theirs some big King Salmon at this time of year if you what some river salmon for that catch and cook salmon eggs that you were taking about. @outdoor chef life
That’s a nice 👍 grill I been watching your videos. Does it have digital thermostat at side? Kudos but since you said you are going to get crabs 🦀 right? And get some shrimp 🦐 how would you cook it on the new grill together? That will cool if you made a video of that 👍✌️
Taku I was just at pajaro dunes and I was chilling in the beach with my kids I got knocked off my feet by a wave (lol) but when I was picking my self off I found a clam then barely dug and found so much that my dad n brother started Doing it too we made a amazing pasta and clams I can show you and it’s all thanks to you from watching your videos we make a 30$ meal for 4$ 🙌🏽🙌🏽🙌🏽🙌🏽
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
Yo Taku! I live in San Diego and have fished yellowtail at La Jolla a lot and you needed to get down a little deeper with a dropper loop or Carolina rig with a mackerel. Get out there right at the crack of light and troll hard. Only the charter boats can get them on fly line because they have so much chum that brings them up! If you ever want to make the trip again we’d love to take you on our boat for yellowtail and tuna!
Been out there a few times in a yak its a ton of fun!
Outdoor Living i enjoy watching you however can you please refrain from saying GD, i find it offensive. ;)
@@nickychloe9976 god damn
I bet you would love to hook him up with a free ride just from the sheer exposure you would get after the video went live on his channel. You would make more money from 10 of his subs booking a charters with you I understand that is how business works. But I guarantee it if he had only 30 subscribers no way in hell would you offer a free trip on you're boat. But now that I called you out on it what will save you is by offering a 15% discount to anyone who uses Outdoor Chef's life as a coupon code kind of thing. So we as subscribers are willing to use your services but we also don't feel like you used his loyal fans as money in your pockets.
Can you take me out , I’ll give you some fuel money bro
A lot of TH-cam people stalled in the middle of the content road when the virus hit, but not you, you just change your style and then level up! Good job Taku. 👍👍👍👍
comontoshi you got that right!
Dude, I would love more of this style of video. You are just so chill and laid back; It's so easy to listen to. Awesome content.
Wild mushroom pizza cooked in that oven finished off with some of that Katsuobushi shaved on top when it comes out.
I live for the intro “I’m Taku”
live??
Well he's not dying for it
@@nathanaeld1699 I'm dying for it
Salted and sun dried, one of my favorite beer snacks👍
I’m loving the vlog style content. This one had a great mix between the vlog content and the cooking content. Looking forward to more!👍🏻
thanks for utilizing the roe, fisherman life just talked about bait when he had it , I almost cried. I mean salmon is good but salmon roe is like the best stuff ever
I’m from the Bay Area, it makes me happy to see people from there so passionate about fishing and foraging. Thank you for the video🙌🏼 and recipes 😎😉
Hi there. My wife and I are addicted to you’re videos, everything you make looks good!!
Hey Taku, my son introduced me to your video channel and I have to say they are informative as well as entertaining. Keep up the good work. I watched quite a few recently as we were dealing with the threat of evacuations due to the fires in Sonoma County, your videos were a good for calming the nerves.
You can tell by the texture and color of the Bonito meat that you bleed it and iced it properly. It’s delicious. A lot of time they don’t get bled and are left in a sack in the sun. Totally makes them mushy and bitter. Well done!
Another class act video! I always enjoy watching your techniques, no matter how long and drawn out they are… yet you also show how simple every process is in the end.
Bonito is bomb! People throw it back in the ocean but I keep it and make ceviche, sushi and fish tacos. Make sure to be light with your hands when filleting it since the meat is very delicate and also to remove ALL blood lines and dark red parts of the fish and you'll be amazed at how great the fish tastes. Similar to bluefin for sure.
My absolute favorite channel on TH-cam. So chill and satisfying.
I LOVE my Camp Chef Woodwind. So cool they sent you one!!!
love this content bro!! seeing you forage and make a mushroom pizza is a good idea. you should try making some sake or kombucha now that you're entering the world of fermentation lol
Up here in the Seattle area we cure those salmon eggs on the membrane (skein) and use a clump of the eggs under a bobber on a hook tied with an 'egg loop knot' on many of the area rivers to catch more salmon. The fall run is in progress right now and salmon eggs are highly sought after and widely used! Thank you for another great video sir!
So I have been watching your videos and have been making my own sushi, wow what an amazing experience. It has done more for my anxiety than anything else. It is such a relaxing experience from the preparation to the plating. By far my new favorite hobby
I’ve had fresh Bonito that hands down beat out Yellowtail for sashimi, but aged Yellowtail is way better than Bonito if you don’t eat it right away
Nice change of pace! Looks like you moved to a new place? Keep up the good work..
I love how you continue to make diverse content that is both educational and entertaining. I look forward to when you upload love your content keep being you and doing what you love :)
So happy I found your channel. Love it! That bonito recipe / technique is pure 🔥
Ooooh as soon as you opened the smoker I knew what you were making, right on!
Shaving it with a Japanese wood plane?
That whole process is a terrific cultural treasure of Japan.
As soon as you flipped the first filet over my mouth just said "beautiful" I have no reservations about eating bonito or amberjack
Bonito are in the same Family, Scombridae, as tuna, and mackerel. Their genus is Sarda which contains the different bonitos. I think they’re great cause they are like a tuna-mackerel hybrid!
Hey Taku, you're such an inspiration to my husband and I. We love fishing and cooking and you're truly awesome at it! We enjoy all your episods! True fan from SC!
Hey Taku, great video! Found a really good technique for Ikura this fall. If you brine the eggs in 115 deg water with salt for about 30 min, the eggs just peel off the skein super easy. After brine, rinse the eggs really well in fresh water to remove most of the salt.
let's get Taku to 500k! LESGO!
when you mentioned Kenji I thought you were talking about J Kenji López-Alt. Would be cool for you to do a collab!
This Summer I made a bonito soup with the carcasses for stock. Went for a thai coconut/mexican tomato flavor.
Parker Hintzman sounds good
Yeah, I've done that trip before too. Between 4 of us, 1 yellowtail and limits on bonito. We had a lot of fish tacos that night
I love to watch your videos it always seems fun.... made me forget that I'm having covid 19 for a while....wish when I get better I can go try fishing 😅
Finally, someone that brings this to life! As long as you bleed, gut & fill, and ice right away, the quality of the fish is preserved. Hell, even stinky sticks - barracuda is good (or so I'm told)...
I've removed eggs from the sac by hand and have tried the wire mesh. the wire mesh smashes and breaks eggs. removing by hand also breaks eggs and leave sac membrane on eggs. Membrane is bitter. I've seen you tube videos of removing the salmon eggs from the egg sac by using hot water 60 - 70 deg Centigrade. Put hot water in bowl, open up egg sac, and agitate using hashi. Sac membrane shrinks making it easier to remove eggs. Seems to be pretty easy. Will try this method when I get some salmon roe. Rinse to remove broken egg shells and cool eggs. Eggs are slightly discolored white by the hot water. The addition of a little salt will restore beautiful salmon egg color.
Thanks for the really solid demo on the Bonito. Never thought about grilling the skin and dressing with Ponzu and Sesame Oil. Delish.
I love watching your videos. They are informative and relaxing. lol! I forgot to take a mask (walking towards the store) and go back to the car-happens to me too.
Taku’s quarantine life is better than my normal life....
"Hey guys welcome to another episode of outdoor chef life. I'm Taku and TODAY....." This seriously makes me happy when I'm down. thanks for doing what you do Taku you simply are amazing.
I really liked this style video. Please do more if possible. Even if its like a behind the scenes of a few episodes put together.
I’ve honestly always wanted to go for bonito on the fly and to make some poke out of them, and this is quite a bit of encouragement. Tight lines, Taku!
Love the videos no matter what even when you just chillin at your house
When I was growing up and catch those at the Santa Monica pier before it fell...that fish was a delicatessen.
Supposedly fish are chasing the Shimano colt sniper lure, I bought a few and the yellowtail seem to like it more then fresh bait. I usually catch a lot of bonitas but I'm just glad I don't have to keep going back and forth grabbing fresh bait when I can just use the same lure. Again the the fishing in Catalina is a lot different from San Diego obviously, but if you're ever in Catalina try out the Shimano colt sniper it should work well for anyone.
Man what a gorgeous presentation. I've got a massive favor to ask, my 3 year old daughter is a huge fan of yours and joclyns (and sushi, especially sashimi), we watch your videos every night before bed (if there's no new ones we repeat old ones lol). Her name is Talia, if there is any way you guys could give her a shout out sometime it would be awesome! And if not, we are still loving the channel:)
Great video! Love bonito, fun to catch and my go-to recipes would be blackened and foil-baked style. Bleeding them after catching makes a big difference too.
Caught a lot of yellowtail at Catalina on the 28th of September, very good fishing. I'm just waiting for Dorado and ahi ahi season!!
I dig the new format as long as it means more content i ain't mad at it 👍
Your awesome man !!! Great job on all you do !!! Next we need to see you at chopped kitchen !!!
Loved the vlog style video! Shows more of what you do at home.
Keep it up man, been here since the beginning and you continue to put out good content! As a fellow sushi chef, I have learned a lot from you!
I've learned a lot, A LOT, from him! I've made sushi once, and while the fish looked great, well f my rice balls looked more like polenta with an attitude on a bad hair day.
That was sweet Taku! Lots of people consider bonito as a trash or cut bait fish. That's so sick dude! Looking forward to seeing you on the river man! Cheers brother and sister! Keep up your guys' hard work. 🤙🍻
Everything you do is very inspiring I love the content thanks for all the knolige and the sushi
You seem so excited about the wasabi😀 Can't wait for the results, especially the chilli. Keep having fun.
and the new video style is actually very enjoyable
Nice video, has a friendlier feel to it, like visiting family. 🖐✌👍
BEST CONTENT EVER!! always look forward to watching your videos!
Seeing your face is why I watch your channel. Either vlog or fishing, free diving or travel doesn't matter to me 👌. But one thinks for sure you gottacatch another River salmon!
Nice vid - I wish I had seen this a week ago when I caught a Bonito and had no idea how to prepare! Tried a marinade, but it wasn’t very good.
Have you done a Calico catch and cook how to? Also with spiny lobster season approaching I’m interested there as well.
You should come up to Port Orford in Oregon and do salmon fishing at the mouth of the Elk River. Once the mouth opens up to the Pacific, people who are in the know; go there and catch some beauties! Plus this place is a gorgeous area. I can tell you how to get there if your interested. Typically the mouth opens up in October.
Another great video. Cant wait to see how the shaved bonito flakes turn out when using bonito instead of skip jack (Japanese Bonito). Also white bonito makes great sashimi even without the searing. Hope we get some in HMB this year.
The vlog style content is amazing! I love it Taku!
Fermented wasabi... Wow! I will be looking forward to hearing about the finished product!
You should definitely do more vids like this... like what you do if you’re not fishing...
Not gonna lie. Really enjoy your this vlog styled video. Hope you do more mixes or vlogs in general of you buying equipment or random things of the sorts. Great job Taku.
My man Taku killin the catch and cook game!!!!
Nice presentation as always! I love bonito.
Yeah, we were down in the Gulf, fishing bonito. Robert, have you ever been down to the Gulf on the bonito run? It's gorgeous.
Katsuo--no-tataki is the specialty you describe in the video. Considered a delicacy on Shikoku island. We ate platterfuls at a hotel there many years ago. It is where the sumo wrestlers stay and eat. Most certainly not a trash fish!
Really enjoyed this vlog format! Great stuff dude
Bonito are so much fun to catch!!
liked the video, nice change of pace. Keep up the amazing content. Tanks!
@ Taku, do you ever make fish stock? Could you do a video on fish stock using the carcasses?
Very curious to see how those ferments turn out! You need to start saving your jars for more projects like that!
Love the vlog style video, definitely want to see more of these!
I’d have to say that’s the best looking bonito meat I’ve ever seen. Maybe it’s because it’s a really small one or u took great care of the fish when u caught it. Whatever the case it looks amazing. Great job
Really nice, Taku. Good technical work. Yummy food. A bit slower. Enjoyable. Thanks
Hello from Texas brother, and the video was good and the next video I am looking forward to. You and Joslyn have a great day and stay safe and healthy.
No matter what type of fish it is. Taku is able to make it look delicious!
I think a lot of people think that the true Bonito, which is a good eating fish that you have is the same as what is called Bonito in Florida which is actually Little Tunny or False Albacore. They are a very dark, blood fish that is best used for bait.
Taco (hope spelled it right), thanks for your great videos. I really love them.
I wanted to ask you a question unrelated to this video. I know you are using a drone for some of your videos. I want also to get one and to add this addition to my channel. I’m wondering how hard/easy is it to control the drone from the kayak? Kayaks are not staying in one place. Especially to land the drone back. I know the drone has a self landing setting but i guess this is only if you are staying fixed on location. Also how manageable is it to keep it all dry?
Thanks David
You are doing a great job with the channel and thanks for the video
Love this video format please make more for my viewing pleasure!
Yes, always here on time
cool style video, i liked it! I caught a river salmon yesterday, big female, eggs were huge. Meat was in great condition from metro sac area. Good luck, its hard, just takes time and get that flying c along the floor level, keep it down!
I want to get some fermenting pots.
That looks so cool to do. Keep up the good work.
Love the channel man l. So much lobe from Australia!!! Keen on keepin on mate
I love these vlog type videos u should do more
Go to the Sacramento River theirs some big King Salmon at this time of year if you what some river salmon for that catch and cook salmon eggs that you were taking about. @outdoor chef life
That face covering/neck gaiter from that clip in SD is awesome! Where'd you get that Taku? Love that wave pattern!
I have been using a camp chef with the searing side burner for 3 years. It is crazy good.
Do you ever use the bones for stock or other things? I love your channel, thank you for continuing through these hard times
That’s a nice 👍 grill I been watching your videos. Does it have digital thermostat at side? Kudos but since you said you are going to get crabs 🦀 right? And get some shrimp 🦐 how would you cook it on the new grill together? That will cool if you made a video of that 👍✌️
Dude, I am digging this style vid, nice job bro!!!
More vlog type videos pleas. Loved it
Come down to Oroville, the salmom run is hot and at its peak for feather River
lovin da content Taku, thank u for da beer stocklist!!
Enjoyed the vlog style. Nice change of pace
Diggin the new vlog! Looking forward more in the future.
Taku I was just at pajaro dunes and I was chilling in the beach with my kids I got knocked off my feet by a wave (lol) but when I was picking my self off I found a clam then barely dug and found so much that my dad n brother started Doing it too we made a amazing pasta and clams I can show you and it’s all thanks to you from watching your videos we make a 30$ meal for 4$ 🙌🏽🙌🏽🙌🏽🙌🏽