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zakruti.com » Hunting and fishing » Video about fishing
Giant Mutton Snapper Catch Clean and Cook (How to break down the entire fish) - Bluegabe

Giant Mutton Snapper Catch Clean and Cook (How to break down the entire fish) - Bluegabe

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Rating: 4.0; Vote: 1
Giant Mutton Snapper Catch Clean and Cook (How to break down the entire fish) Richard: What's up blue gabe I'm gonna help you now listen up theses are instructions on how to increase your shrimping at least 3 times more than you have ever caught using a throw net ready set ok here you go first go to the store get some cat food dry cat food mix it to like a moldable putty got it now add a little dry sand yeah you want it to sink to the bottom so it has weight got it. you are almost done now find big crystal big crystal rock salt shrimp are attracted to salt to breed yes they are now mold into flat pancakes throw it out where there is shrimp they will come running to get into your throw net. I dont know the brand of cat food meow mix experiment a little. But you will catch a hell of a lot more shrimp. Want me to tell you how to bait your crab traps find out what they love to eat and what makes them breed you need a cylinder with a screw on end drill half inch holes I the cylinder probably use something metal to sink with trap you can make a fish putty put In the cylinder it will put out more scent and attract your crabs got it. Adapt gabe be smart remember food and breeding got it I just made things easier and smarter for you have a great day. you can now increase your catch good luck.
Date: 2022-05-03

Comments and reviews: 9


Your grilled fish looks so ono! I have a dipping sauce that will put it over the top tho. Get a medium size pickle jar or mason jar and put in a bunch of chili peppers. Maybe about a quarter of the jar. We use Hawaiian chili peppers. Small and HOT. Add a couple of whole cloves of garlic. Fill the jar with white vinegar. Leave it in the fridge. Next time you have fried or grilled fish, get a little dish with some soy sauce and add a couple spoonfuls of this vinegar. Winnahs! When the jar gets low, just add more peppers and vinegar. Ours is years in the fridge
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It's weird to still hear differences in what we call certain parts of the fish, even in the same country. The entire area that Gabe calls -throats-, we call -collars- up in the northeast. I love the idea of grilling the head, backbone and collars, then dumping them into a pot to make a stock or some soup, grilling them first does something magical, almost like roasting beef bones before making beef bone broth.
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Bluegabe, I bought the vacuum sealer with scale. I can-t evacuate all the air. I did call costumer service and they promptly called me back. The guy said to text him a video and he-d see what I was doing. I-m going to do that. On another point no more Dano-s? me either -
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Gabe what did you get Kelly for Christmas? you make my house warmer just watching your videos, it's been snowing here the last couple days. but did you learn anything? you need to try the throat on Spring Salmon and Summer Steelhead. have a safe New Years Eve
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Hi im from Fiji, i love what u did to the fish u dont put away back bone &the head i love that thats the way we eat fish, i love it so much, love u bro --------fist time see how American people how to cook fish i realy love it bro----
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Those were actually great shots with a brand new gun. To appreciate how good that was, it would be like grabbing a bow off the shelf and Downing a deer with it without sighting or practice. Props! --
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I really can not respect the fish killing with a powerful speargun and scuba gear. The real sport is free diving small gun or sling. This is cleaning out a reef, fish have no chance.
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We love watching all of these videos. We don-t get to go out much anymore. Our capt passed away a couple of years ago and we truly miss fishing and eating them. Happy new year you guys.
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In Hawaii we have a -peacock grouper-(roi, black grouper, blue spotted grouper. They are invasive and usually fish we just throw away because they-re known to have -ciguatera-.
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