Cooking A Blue Stomach Sausage on the Spot

You'll never guess what's inside this Lingcod's Stomach!!
www.fishermans... ORDER KING LING MERCH

[@ryanswango8786]

I’ve gotta say one thing I’ve always appreciated in your videos is how real they are. Feels genuine. The whole “I forgot this so I’ll improvise and use this” or “I want to try this but it flat out didn’t work… so I’ll do this”.

[@UpNorthOutWest]

Matts, the OG catch and cooker

[@WhatThePartyNeeds]

Our human ancestors reading this comment: 🤔

[@a.d.8252]

Butter, salt, and avocado

[@isaacaymerich4279]

@@WhatThePartyNeeds 🤣

[@Pap3rPlanesss]

The OG!

[@davidhernandez1922]

The main avocado

[@MKFishing666]

Matt, you made me feel and live the whole journey with you. Whether you call it success or fail, it is measured by the learned lesson and I can say we always learn from success or failure 😊

[@cliffordincalifornia]

Yeah He takes us all on the Journey !!! Good Stuff

[@Daniel-qn8om]

When it comes to fishing he's a great fisherman When it comes to cleaning the fish, he a literal doctor

[@H.i.m......]

That stare off into the distance after you said EVERYWHERE. I understand

[@ninjabreadman733]

I felt that stare and the pain after applying tiger balm to a injured knee and then proceeded to go empty the bladder.

[@StayPuftDaddy98]

One time on a camping trip with the high school we played Manhunt (basically a game like Hide and Seek) and we had like teams and my team convinced me to hide in the woods, on my stomach, at night. The "grass" we were laying in was apparently a lot more poison ivy than grass and it was by far one of the worst experiences of my life

[@carsonswart5327]

The thing that you have seen in the salmon and that Ling is called the pyloricseca it helps with the stomach digestion. (The weird string sack)

[@TomGiffin]

You’re hilarious dude 😅. Let me try again. Nope 😂 It was a good effort after a few episodes and poison oak and all! You made it happen! I like how that lingcod opened its mouth right around 20:01 even though he was Missin all his insides 😳 Thanks for keeping it real man and for bringing us along for the ride!

[@toymaster5464]

Oh man Matts, seeing that sausage meat coming out of the stomach and your reaction had me laughing! Lol 🤣 live and learn. Great vid!

[@MazMozdy]

Man, I felt that! Sorry it didn't go as you hoped but surely a lesson learnt. We love your content and appreciate the anatomy breakdown in this video :)

[@goatwhsprr]

Been awhile since I been in ur pocket by watching your channel. I always enjoyed where you took us. I'm in So Jersey and we fish basically 8 months a year, so thanks for letting me hobo on your caboose.

[@danielcoppock]

:D damn ya lucky man the fishing season where I am is rubbish we fish for 2 months in summer for mackerel, tope, bass and than in the winter for cod for 2 months but its a really hit and miss type of thing north uk ain't the best for fishing though

[@julesl6910]

Best video you've put out in quite a while, absolute victory after a dry spell. The warm weather is returning and I wish you good fishing this spring and summer.

[@broomstickcowgirl]

Matts, that was an EPIC success!! Don't ever stop trying new recipes and new flavors together!! That's what great cooks/chefs do!! I LOVE your content! Whether it works or it bombs, please take us along with you!

[@vincejuarez4465]

Love watching your videos because it feels like I am watching one of us... you show the mistakes you make which is awesome.

[@themikejulian]

I don't know if anyone said this in the comments, but you have to poke holes in the casing so it doesn't explode. The stomach does shrink naturally during cooking, see tripas. I used to walk all up and down the beaches and beach cliffs along the NoCa coast but moved a couple of years ago. I miss home and watching your videos allows me to get some of my bay fix in. Thank you for your videos!

[@robrob3376]

Hey bro... Thanks for taking one for We The People! You're awesome I love your videos... Keep doing what you're doing... Take care God bless you... Be careful out there!!! ✌️🇺🇲😋

[@samuelschult985]

That's was a great video, not afraid to try new things even if they don't come out as planned 👍

[@DrewLonmyPillow]

18:45 it's not the size that matters, it's the... motion of the ocean...

[@nathanchase5421]

Epic success because you succeeded in the goal. But as often in life, once you’re at the goal, you’ve got a new perspective that might change your mind 😂 I’d suggest trying serf perch ceviche. I’ve cooked perch and it’s too mushy for my liking but last year I tried ceviche style and it was firm and delicious. That being said, you’ve peaked my interest on trying serf perch fish balls. I’ll have to give that a go next time I’m in south WA. Thanks for another great video!

[@brandonbean7561]

Man I been dying waiting for a new video love it great vid Matt’s much appreciated

[@trentgraupman1915]

I’ll watch any video you make but I rewatch all of your trout fishing videos

[@Yukioh]

I feel like this could work, however maybe just bring some actual sausage casing and stuff it in that it could work forsure. Some fresh lemon tartar sauce and dill on a hoagie roll?

[@robertbailey2342]

Oh no lol 🤣🤣🙈 made my day watching this 🤣😆. Much love from the coast of Maine 🤙🤙

[@EdwinLopez-iz8mm]

Hey love you man for being the window for for us les fortunate that can’t make it there love the knowledge and dedication you have man best believe I will teach my kids what I’ve learned on your channel

[@cagotoca]

Love your descriptive terms and the way you phrase your ideas. Enjoyed the anatomy portion. Much love much respect g

[@TheDinkDaddy]

Man that speech in the intro! I need to find some poison oak and run through it! You got me motivated coach Life!

[@markvanderstelt8999]

i Noticed he did not go back haha.

[@catchncookcalifornia1574]

Awesome! "that other poop sack" lol!

[@forzainter2894]

New fisherman's life vid🔥🔥🔥

[@Ride_Reel]

One hell of an idea, kinda expected that result though, fish guts are quite a strong flavoured/smelling bit of meat. Keep up the adventures though, love seeing it all!

[@morrobayfishing5515]

Two days to stuff the sausage!!! The Ahab of shore fishing........ Another fun video! Thanks..

[@jacobishii6121]

Cab's take a long time to mature.....many years to become brooders.Glad you got that little guy back down to his home

[@libertywilly7519]

I ordered a tee for the effort on the recipie. 👍🤘🤙

[@videostar25]

When I've seen people make regular sausage, I believe they poke holes in the casing so maybe you can try this again and put some pinholes in with the tip of your knife to allow steam to escape and keep the meat inside. Great episode. I wouldn't consider this a fail at all....just a great learning experience. Cheers!

[@shawncarter8028]

Hey Matt's.. maybe kinda beat the stomach/intestines like they do abalone to tenderize it? Use an egg and batter to make a crust and fry it in a little butter... your thought though actually sounded like a top shelf idea... maybe just a few tweaks in the recipe my bro🤝🏻 cheers and enjoy

[@whatcanihavethen]

Thanks for the videos matts

[@Josepihack]

man, i love you. thank you for making these videos for us

[@zeldanrj3]

I'm too excited for my new hoodie.. you will figure out that fish sausage 😋

[@willderhoonin]

MAKE SURE you wash Everything you had on you and EVERYTHING you (or your backpack, pants, jacket, shoes ect..) may have touched. the rash will not go away until you was and get rid of all the oil. Ask my friend lol

[@tayaricoleman]

I really needed that intro right now

[@luissan515]

Dude that BANG! Animation was fukng gold! And unexpected.

[@ifarmwow]

Hello, that organ is called the Pyloric Caeca, its use is unknown but its theorized that it helps break down food.

[@claudiovargas3034]

18:44 “those are its reproductive organs, very small” lmao😂

[@tsukeshinobu9911]

FINALLLY CONGRATS MATT!!

[@AmritKumar-lw8yx]

I used to remember when the guy used to barely get 10000 views and I recently thought of his account and he got 1.1 million subs damn keep going bro

[@jasonborn867]

Loved it, Matt! The stomach lining might be too thick plus the acidic digestive juices could be leaving that funky aftertaste you mentioned. Maybe next time just use the intestine with the same recipe, but whatever the case don't give up cuz you might have to suffer a few thorny trials before reaping the delicacy. Cheers!

[@oliverhenninger7937]

Great video! Thanks for this!

[@philipvandyke5980]

As a kid I hated getting poison Oak and the stuff was all around N. Calif. Liked fishing from under the GG bridge or rocks off of Montara

[@joanneth4919]

Matt, I loved this series Since the fish intestines are small, I think you should try lamb casings. I think some lemon salt and dill to your fish sausage mixture would enhance the flavor of fish sausage. IMHO.

[@MrBrightSide784]

Great analogy with the poison oak bro lol I needed to hear that

[@carytakara954]

Amen. Great life lesson! Take care!

[@kworks9008]

You're the best. "Oh no...epic fail"...just the opposite, the process is a success!

[@MsGscoot]

I like the little crab in the corner .. too bad im already subscribed lmao

[@vajazzlerthis]

Hahaha great video. Love the let me try again spit nope not for me 😂😂

[@PKAdventures]

hey Matt i would try soaking or marinating the stomach or intestines in something over night, like when you want to remove some of the gaminess from other meats. you could try milk, buttermilk, soy sauce, beer, wine... even salt water would probably help. but whatever you soak it in, it would be a good idea to add some herbs that are either in that seasoning you use, or that work well with the seasoning. whenever people cook with stomach or intetines it is common to wash it reeeeeally well, and some times we use things like vinegar or lemon juice to make sure we got as much of the funk out as possible, and we usually soak them for at least a few hours if not a day or 2. also, when you buy sausage casings that are made from intestines they will usually either come packed in salt, or in a brine. it helps preserve them and keep them fresh longer, but it also changes the texture and gets rid of some of the funk. don't give up! you will come up with an awesome way to do this, i know it

[@MrAngeeeeeeel]

The poison oak motivational speech had me crying 😂😂😂😂

[@user-ef6xp1oi3r]

Bro just yeeting fish off that huge rock back into the water 😂

[@richardarmida8151]

Matts, can’t believe you took a second bite. Yup, tasted bad. Beautiful spots and nice fish too

[@iloveslotbonus9675]

nice video mat.. thats my favorite boiled fish stomach& liver.. dipping soy sauce chili and lemon ..

[@outdoorslife79]

matts, you should try fish meat with ground pork same ratio , just add salt and pepper, mince onion and garlic and egg. its should be awesome fish patty for burgers or fish cakes😊

[@Cadillackff1]

Matts, you should try some recipes using Moo Gloo. It's an enzyme that essentially glues proteins together. I bet you could come up with some crazy concoctions!

[@outdoorfreedom9778]

Poision oak, I have been known to wallow in the stuff. Starting at about September or October it has dried and dropped it's leaves, the oil goes low into the root and it isn't a big deal for most people. I start hunting quail and the leaves are just dropping. It doesn't seem to bother me. Some folks are extremely allergic to it though. This time of year it isn't a big deal. I live in the foothills outside of Yosemite and will be cutting it and burning it this week. Never stand down wind if the smoke! Good try of the sausage. I really would enjoy catching and eating a bunch of ling Cod right now!

[@tho464]

20:00 that head reflex was creepy when the water touched it

[@bigmoneygrifff203]

Back to the drawing board! But, maybe use regular sausage or hot dog casings? I realize it takes away from the utilization of the lingcod, though.

[@ofircohen52]

Hey, does the fish feel better now, after the surgery? 😉

[@kildee0170]

You get that oil on your clothes it can still get you even a yr later. My husband was fixing fences down around property lines in the fall, he pulled off his coveralls hung them up on the covered porch like him and his Dad do all the time, late into the next spring he put those coveralls back on when they were hunting calves born into bad cold and snowy day. He broke out from wearing them again while getting up those newborn babies.....

[@adamwong71]

Love the disection. Felt like I was back in school disecting a frog. "Hmm, what is this?"

[@a.d.8252]

Did anyone else notice the fish's mouth move after the fish had been gutted for a good amount of time???

[@johneydayne3449]

The vids and dedication to Fishing the Bay area is nuts!

[@blessedbeauty2293]

- 23:45 Well it is *still* sausage SHAPED 😋 😀 😂

[@billycurtis5788]

Try smoking it over coals first but not use the stomach. Awesome idea bro. I just got a sausage stuffer/grinder for my birthday and excited to try your idea. Do you think fish would ground up through a grinder? Never tried it. Awesome channel bro!

[@wonderchild53]

It could be the Duodenum...the sphincter or the blocking mechanism..."this compared to the other poop sack" hahahaha

[@bryankerns258]

Way to stick with it Matt. We appreciate your diligence to seeing this through.

[@LeeJ31]

I got a question if anyone here can answer. Haven’t had much luck jigging for Rock Fish or Lings. Do you jerk up as you reel or leave in one spot at the bottom and jerk up?

[@JAHBOAN]

In Oregon you can't keep Cabazon until July 1st. 22 inch minimum. Not sure about Cali though.

[@AllMoneyIn]

Yo Matts I just drove down to the bay with the fam. Lmk if you need somebody to net your fish this week 😂

[@jeffsilva3369]

Hell yea i been waiting to see the ling/perch sausage

[@aliakmaz8384]

I think you should boil it in deep water. I guess it popped out because it touched the bottom of pan.

[@zimtt1276]

💡 How about stuffing the mixture into some bull kelp? Then slice it into medallions and fry up. Thanks for the content !

[@leonchee]

It wasn’t a fail, it made some good video. I was interested to see how it turned out. Awesome video my friend. 👍

[@christopherlee4613]

We all learn Matt. Next time, no more stomach. Lol

[@deebo2808]

Lmao I’m cracking up because I just went through massive patches of poison oak to catch my favorite fish (walleye). The itch is insane and it lasts for weeks

[@ericsantana8337]

I was just thinking about you bud good hunting

[@Anotherdayfishing]

How I wish to run in to you at the pier or jetty you inspired me to start recording my fishing adventures thank you man!!!

[@minizt]

thanks matt, really really really good content

[@ChezJohn]

Ohhhhhhhhhh bro, I was rooting for ya. That sucks the stomach shrank, but it kinda makes sense too. Our stomachs stretch and shrink too.

[@10lettaznunbetta15]

Sounds like he had all his emotions hit at ones 😂

[@Sm00th89]

" This is good compared to that other poop sack " 😂👏🏼 You gave it a try and that's all that matters 💯

[@yvngkat2368]

Damn right I’ve been watching this guy do catch and cooks fof like almost 4 years now

[@threengcircus]

Hey Matts how about wrapping the meat mixture in the skin of the ling cod and pan frying until crispy? 🥱 Great video as always! How do I order the octopus shirt you had last time?

[@KeanuMalama]

Ayeee David! It’s been awhile since I’ve seen a video of you two fishing together 👌🏾 good vibes 😎

[@imedmafbro]

Happy weekend fisherman’s life 🙏

[@zooplanton]

What's the taste if you eat it as sashimi? Is it a bit fatty or very lean? Does the blue color fade upon defrostation after being freezed for a few days?

[@thetexan8365]

A washcloth, baking soda, scrub and rinse. It oddly feels really good and works fast.

[@seankanemoto8232]

Great video’s. When you stuff sausage’s you have to prick the roll so air escapes and when you cook them a lot less blow outs.

[@LucidStorm101]

Loved this little mini series, although you might call the idea a fail I think it would still be cool to see Matt make a fish sausage with actual casing still would be a cool video

[@kikoman5735]

Matt, Make an airdried sausage instead. Poke the sausage with a pin, all around the sausage. Hang it up for 3hrs and put in a fridge for a month. Put it in a jar, pour olive oil and seal it close. Open it in your birthday 🎂 and eat it with toasted bread and a glass of wine 🍷

[@SmittyDubs]

Thumbs up for creativity!

[@kulee4301]

Use hydrocortisone cream over the counter or triamcinolone acetonide cream 0.1% for prescription drug. I used to have poison oak and poison ivy all the time. Great video, love it!

[@neconrai9130]

Whats the length of ur rod in this video sir ?

[@roymcintyre579]

Go to Bass Pro or Cabelas and go to the camping section and get some casings and sausage seasoning. Then make the fish sausage. I think you will have a better chance with the no soak casing. That is what I use when I make ring sausage and links. But as always a great video.

[@tk421dr]

great video matt, i love that ive been watching for so many years that i can now identify fish just because of this channel. i dont even fish lol!