Fish Kebabs and Huge (Humpback?) Whale Sighting

Vinny Aaron and I head out into Jamaica bay for some late summer fishing. We spot some whales and catch a lot of fish! I make a middle eastern fish kebab.
#fishing #newyork #longisland #kebab

[@alexsocha9379]

Dang the title got me excited I thought you were cooking whale! then I clicked the video and turns out it said whale sighting. Still a great video though!

[@CookingWithClams]

You win

[@kevingraybill2170]

Glad to see someone else eating sea robin.they are plentiful and large around the mid Atlantic and good eating . Love the skewer recipe

[@CookingWithClams]

I love them! At my restaurant we make ceviche with them

[@kennycarder2211]

Thanks for the video Will 👍👍

[@CookingWithClams]

Thank you for watching!

[@justuschmiii3173]

I love to see that positive attitude... Thanks for the vid

[@CookingWithClams]

It was a great day!

[@miketorre16]

Impressive!!!! Nice Recipe.... 🐟✔

[@CookingWithClams]

Thank you Mike!

[@miketorre16]

@@CookingWithClams thank you as well!

[@Tom007Tiger]

Coolest catch clean cook channel on KZbin hands down, always something different and interesting. 👍

[@CookingWithClams]

Wow thank you for that! Really does mean a lot to me

[@markroper9269]

Great video! Will have to try out the recipe....it looks tasty!

[@CookingWithClams]

Very savory! The tzatziki sauce is key

[@mtnman4766]

Loving your content and recipes, Will. I’m a fairly new subscriber but have been binging on your videos. Really especially enjoy the ones showing how to use the parts most often wasted and species considered trash. I’ll bet you can come up with a great recipe for using the European green crab. (Hint, hint, challenge!😜) I live near the Oregon coast and we’re seeing more of them and would like to have a way to utilize the little buggers. Thanks for great videos!

[@CookingWithClams]

Hey! So we have them here as well. Unfortunately / but fortunately they make incredible stock. They don’t really yield much meat. So beyond stock and soup, I’m at a loss

[@mtnman4766]

@@CookingWithClams Thanks Will. I’ll give the stock a try. Cheers!

[@bhig959]

Another nice catch and cook! Being under the bridge, just added to the NYC vibe!! Keep it up! And I'm happy with the Kraft avocado mayo.

[@CookingWithClams]

That bridge holds so many fish!

[@PSSKDerby]

Looks amazing Will!!! I have got to try this

[@CookingWithClams]

If you like middle eastern flavors… this one hits

[@adamkice7045]

Was cheering for the bread crumbs at 2400. They make a good spackle. Nice use of Coriander and Za'ater. Miss the curly parsley from the 80's and whales are good and lucky. 🍀

[@CookingWithClams]

Haha someone had to be cheering for breadcrumbs!

[@adamkice7045]

@@CookingWithClams Did you dehydrate and then rehydrate that whale to get him in the carry on luggage? 🐋

[@VernBigDaddy]

That looks great!

[@CookingWithClams]

Thank you!

[@chasehall3373]

Keep up the good work bro!

[@CookingWithClams]

Thank you!!

[@jenmcpena5857]

Great video

[@CookingWithClams]

Was a really fun day

[@driftless1870]

Goodness gracious. Another inventive and delicious looking creation. We find these Sea Robin skulls washed up on the tide-line quite frequently off the barrier islands. Have seen them in the water when spearing, but never imagined eating them! Looks like a heavy blood line on them. Wonder how much they might improve with that trimmed away? Definitely going to try them out next time we are down.

[@CookingWithClams]

I do like them and they are completely underutilized but my only complaint is the yield. To truly get enough for a meal you need 2-3

[@moneymaker1986]

Absolutely phenomenal looking. And I still stand firm on “best foods” Mayo. It’s the only way to go 💯😂

[@CookingWithClams]

I’ll try it!

[@jeromecalderone4526]

The knife skills are strong with this one...Will your recipes are so inventive have you ever thought of doing a cookbook? Id be a buyer!

[@CookingWithClams]

I cook mainly by sight and taste so it would be a very vague cookbook! Thank you!

[@johnbush2798]

Simply beautiful...unfortunately I'm only able to eat with my eyes...will try this very soon!

[@CookingWithClams]

Keep me posted

[@johnbush2798]

@@CookingWithClams Wil, I really enjoy your channel! What is your background? Are you a professional chef? Altho I grew up in Jacksonville, Fla, I live (and am retired) in San Diego (I flew in the Navy and always loved training in Key West). Like you, I am an avid fisherman...and have both a bass boat for inland fisheries and a 23' center console for salt...so I'm constantly bringing home everything from Largemouth Bass, Crappie and Catfish from our neighboring lakes and reservoirs to Halibut, Bass, Mackeral, Lobster, Tuna, Mahi and Yellowtail from SoCal inshore and offshore adventures. Your channel (my latest guilty pleasure) has opened me up to vast opportunities to try some of your amazing culinary offerings. I wish you much success with your channel!!! I'm telling all my "afloat buddies" about CWC!

[@CookingWithClams]

@@johnbush2798 hey John! I started out as a line cook in nyc and slowly moved my way up in the nyc fine dining scene. Later opened two restaurants of my own, one of which I still have and work at periodically. I do some part time private cheffing and occasionally cook on a sailing catamaran for charter guests. I’m in no way an expert by any means, more so a guy that enjoys cooking. My channel is less about technique than it is to show possibilities. I the restaurant industry I saw so much food waste that I made it my focus in my restaurants and message

[@johnbush2798]

@@CookingWithClams Wil, your conscious efforts not to waste is evident by your constant use of fish racks, collars, bellies and heads...alto I have always eaten the racks, I've now been awakened to the abundance in heads and collars...and I really appreciate the "waste not" theme of your channel. It's odd, I have always eaten the tails of fried shrimp, but have never thought about eating the heads. Your video of shrimp fried rice with the fried shrimp heads looked incredible! Keep up your interesting content and I am certain your channel will grow like crazy. Really enjoy watching you harvest your fish (in NY) and w/ Madeline and Aaron in Key West. Really fun, entertaining and instructive.

[@ataglance556]

Hey Clams Master Will!!!, nice dish bro, just a suggestion, next time you do those Kebabs or similar type dishes, try placing the basin in another bigger basin with a nice amount of ice and water, a nice ice bath mixture, love how everything turned out, please say Hi 👋 to Momma Clams and as always stay safe, stay awesome out there 👋😎👋

[@CookingWithClams]

To hold them at a cooler temp, great idea!

[@ataglance556]

@@CookingWithClams you got it my friend 😎💯👍

[@garyulmer259]

They look really good i will try one

[@CookingWithClams]

Great flavors on this one

[@MistyRaymond]

Yum! Oh, and our preference is Kraft Real Mayo

[@CookingWithClams]

Whoa first vote for Kraft! Haha m keeping a tally

[@pawshog]

Wow that looks delicious ...

[@CookingWithClams]

Thanks! It was surprisingly good. Kind of like falafel in taste

[@margekaralis6127]

Loved the scenery, Will. You can cook for me anytime. Looks so yummy. Thanks for sharing.

[@CookingWithClams]

Haha I wish I could share these with everyone watching!

[@backwoodscountryboy1600]

Wow dude that was a great recipe I've never seen anyone do a Sea Robin now I have a recipe for it if I ever catch one oh yeah my favorite mayonnaise I'm from South Alabama, it's "Blue Plate" all the way man

[@CookingWithClams]

Blue plate! Never even heard of it. I’ll check it out. Sea robin is amazing, you just need ALOT of them

[@joeyystaxx]

Great video bro!!! I love Mediterranean food definitely going to try it!!!! I can’t lie I jumped a little when you were filleting the fish, it looked like the knife almost hit ur knee!!!

[@CookingWithClams]

Haha the perspective. All good!

[@danawalker55]

Great idea! But I'm from the south and if there's bread crumbs that means hot oil. Just saying. Thanks for sharing.

[@CookingWithClams]

Not sure I understand what you mean

[@danawalker55]

As in fried fish kebabs.

[@CookingWithClams]

@@danawalker55 that’s what i thought!

[@everkush420]

looks tasty man, cheers !

[@CookingWithClams]

Thank you!!

[@shawnaustin8957]

👍👍

[@CookingWithClams]

❤️❤️❤️

[@Michael-ps7ji]

Pretty sure that's a humpback! You got a good ID shot too! you should send it in!

[@CookingWithClams]

From what I’ve shown people I’ve been told finback. So cool

[@Michael-ps7ji]

@@CookingWithClams yeah, if you look up finwhale flukes and dorsal fins, they look totally different, I definitely think it's a humpback! Still really cool regardless!

[@abouttogetspicy5541]

Ordered my za’atar seasoning before the video finished. Definitely making these. Looked great!

[@CookingWithClams]

You can put it in any kind of meat or make hummus and put it on top. A very unique flavor

[@801spacecowboywylie2]

I have heard of places using sea Robin and saying it's sea bss

[@CookingWithClams]

Wow, yeah sea robin is good but definitely NOT sea bass

[@hkonyt797]

Those were some sizable Porgy and Sea Robin! And yes, Fluke are beautiful! Although if you focus in on just the mouth and eye area he looks a little cranky, like "Hey you! Get off my (sea) grass!" cranky. 😉

[@CookingWithClams]

No joke the biggest ny porgies I’ve ever caught. And one hefty sea robin! My mission is to land a keeper fluke before season is over

[@meatmaster1560]

What an epic video and an epic dish! I love, love, love Mediterranean flavored dishes and have used za’atar seasoning for years. In all of my years of cooking I’ve never thought about making fish skewers. Totally epic. I can’t wait to make this for the family. What a great way to use small fillets! Here’s an idea- keep the protein really cold by using the double boiler concept except with a salt brine instead of hot water. When adding your ingredients add salt, and seasonings with salt, first and mix thoroughly. The salt interacting with the protein at very cold temperatures will increase the protein extraction as you mix, making the mixture much more sticky. Doing this should make the mixture bind together well enough to stay on the skewer without adding any additional starch though fish protein can be finicky to work with. Thanks for sharing! I always enjoy you videos. Best wishes and thank you for sharing!

[@CookingWithClams]

Epic comment! At a glance suggested the ice bath method as well! Phenomenal idea. As always, tell me how it comes out

[@Bigrigjeff]

Not seeing you in Key West did you make it back home? Hope all is good!

[@CookingWithClams]

Still traveling around, back in KW in October

[@CB-qb8hj]

Why would you feel bad keeping any fish if they’re sustainable? Thx for another great video!

[@CookingWithClams]

Just cause you can, doesn’t mean you should. I like take just what I need and nothing more

[@CB-qb8hj]

Hellmans!

[@CookingWithClams]

Bring out the best

[@claylyons8160]

I wish I could eat your food, I'm jealous

[@CookingWithClams]

I wish I could share it with all of you!

[@jimtadlock3488]

hellmanns mayo all day everyday

[@CookingWithClams]

When you bring out the Hellman’s you bring out the best… so I’ve heard

[@garyulmer259]

Will do u think you can catch blow fish n have a catch n clean and cook them

[@CookingWithClams]

I can try in nyc. We don’t get them here in key west

[@briansimon2891]

Hey Will when you said you could use rice flour, my mind went to almond flour, then it could carbohydrate free too for people that have diabetes. Thoughts?

[@CookingWithClams]

Would absolutely work!

[@notwarren8736]

got some frozen tuna steaks i am thawing some now. any thoughts on how to prepare it

[@CookingWithClams]

Tell me how you usually eat it

[@mikeamato9917]

No mayo preference, as long as it's not Miracle Whip!

[@CookingWithClams]

Agreed

[@benjaminschaffer4461]

Aaron gave you a shirt?

[@CookingWithClams]

Then made me pay for it, I didn’t even want it.

[@notwarren8736]

walmart frozen brand

[@CookingWithClams]

Hmmm there is alot you could do with it. How do you generally like to eat it?

[@notwarren8736]

@@CookingWithClams very fast in hot

[@oystertoad2909]

Good job homey give me a shout out I have blue crabs

[@CookingWithClams]

Yooooo!

[@pawshog]

DUKES !!!

[@CookingWithClams]

I’ll try it

[@joshkoubek573]

There’s a ton of zummak growing around Stillwell field, make some Zatar.

[@CookingWithClams]

You gotta show me