Barracuda Dumplings | Kastking Rod n Reel

[@goodtimeswithal]

Go down to cudjoe in August. Going to try this recipe. Thanks for the cooking info. Keep the recipes coming.

[@CookingWithClams]

Heck yes!!

[@marcusfragale2375]

Just an idea, but you should make whatever your making a surprise. Like maybe “I caught a trash fish and made this!” Insights wonder and enthusiasm to watch. You’re the best chef/outdoors I watch and your food is what really sets the hook into the audience. In my opinion of course.

[@CookingWithClams]

Sometimes I do that but found it doesn’t change engagement too much. But absolutely had the same idea. Thank you for the kind words too!

[@marcusfragale2375]

@@CookingWithClams thank you for the reply! You would know better than me. 🫡

[@frankgrosso453]

Love your cooking, and your philosophy on “trash” fish and going to the docks and using charter scraps. Cwc is a favorite for sure

[@CookingWithClams]

Appreciate that you appreciate it. To some it’s hard to convince them

[@Mike-hb4pc]

Madeline and Aaron are two very lucky people to have a professional chef at home! It's amazing what a professional chef can do with food. People tend to talk bad about barracuda, but in reality they are very good eating. I've heard (can't confirm) that over in the Islands the natives will put a piece of the barracuda meat on an ant hill. And not just any ant, but a specific type. If they won't eat it, it has the ciguatera disease. It's always been my belief that ANY reef fish is suspect of getting this disease. I mean, all of the reef fish eat all of the other reef fish, so why would just the barracuda get it? Doesn't make sense. And I haven't heard of a ciguatera breakout in a LONG time. Anyway, great dish again! Cheers!

[@CookingWithClams]

I’ve heard the ant hill theory. They also would feed it to a cat and see how the cat was the next day. Don’t know if these are just tall tales

[@justuschmiii3173]

When your taste testers are literally dancing in the background. I think you did a good job. TNX 4 VID LOL

[@CookingWithClams]

Haha she’s always dancing

[@justindobbs2906]

Man this channel is at minimum a 500k sub channel. Your content is gold. Love the recipe. Keep up the great work 💪.

[@CookingWithClams]

Haha I wish! If I hit 50k I’ll be beside myself

[@adamyoung480]

Aloha. Yeah, I haven’t figured out why he doesn’t have more.

[@Julianne955]

I love that rod and reel! The line went out smoothly and you seem to be able to cast it out a long way! Now you know I love that recipe, I really like that you included how you tweaked it to get the fish to stay firm. Now I'm hungry LoL! Always a joy Will, thank you and have a wonderful week!

[@CookingWithClams]

Thank you!!

[@JayLfishing]

I was wondering what to make for dinner tonight … Will to the rescue. If you’re not cooking with clams are you really watching 😂

[@CookingWithClams]

Haha that’s an amazing tagline

[@kellypatterson6425]

I was totally going to make barracuda dumplings anyway. On sale at Harris Teeter while supplies last.

[@muzikisnrg311]

Whoa! You are crushing it, Will! How awesome!

[@CookingWithClams]

Hey!!

[@clayrutherford8551]

When I make xiaolongbao I roll out the dough and then press circles with a jelly jar lid. Seems to work well. Love the channel

[@CookingWithClams]

That would be way faster

[@coolasafan1029]

Man you have so many great ideas for dishes! I’m stoked every week to see what I’m going to be making that following Sunday 😂 thanks will!

[@CookingWithClams]

Haha amazing

[@markturner9459]

Great video. I like that you caught them and then turned your catch into a great meal. Love the channel.

[@CookingWithClams]

Thank you mark!

[@JJ-gd7gf]

Great job Will. I wish you'd start a Food Truck here in Charlotte County so I could taste some of your masterpieces.

[@CookingWithClams]

Maybe one day!

[@adamyoung480]

Aloha. Pretty sure he’s done with the industry. Could be wrong.

[@adamyoung480]

Aloha. Looks awesome. Again! Cig was a big issue in Hawaii unfortunately. The gift that keeps on giving.

[@CookingWithClams]

I have one friend who got it. Messed him up pretty bad actually. From a tiger grouper in hawaii

[@adamyoung480]

@@CookingWithClams Aloha. It was probably a Roi, which is ironic. They’re not native and are one of several species that were introduced as a food source for Hawaiians. They are delicious though. You nailed the crust on the gyoza.

[@judahblackmon1217]

Another brilliant episode + recipe. I, like you, would be more concerned with ciguatera in larger fish (due to accumulation) than the smaller ones. A really great recipe Will + love the tips on the dough. Keep them coming + the followers will climb. 🤙

[@CookingWithClams]

Thank you!! This was a bit of redemption

[@bryanpoupore6649]

Kast king megatron is my favorite reel from sharks to gators

[@CookingWithClams]

I’m just getting acquainted with this company

[@AlphaGatorDCS]

That is a sweet looking reel...I'll have to check them out. I also love Barracuda. I lived in Sarasota, FL for a few years as a kid and we lived on the bay with a seawall and we'd catch them ALL the time off of our little dock. My Dad would smoke them and also make fishcakes with them. Every time he'd make the fishcakes and someone new was over at the house, they'd say my Dad was "lying" when he told them it was barracuda. His fish cakes were incredible...very simple, just minced fish, mayo, egg yolk, and bread crumbs. Nothing else.

[@CookingWithClams]

Isn’t it amazing how light and flaky this fish is. I don’t think I’d believe it either if I hadn’t experienced it

[@CB-qb8hj]

Nice Bad Brains shirt! Great looking dumplings! Thx for the great idea.

[@CookingWithClams]

Probably the best punk band to ever do it

[@CB-qb8hj]

Sex Pistols

[@adamyoung480]

Fugazi.

[@anthonye7600]

All my freshwater reels are Kast King. They’re amazing

[@CookingWithClams]

Not a bad reel for the price

[@David35445]

Here I am, thinking I should make crab stuffed flounder with my recent catch, now it'll have to be these dumplings. Great job. Oh, and as balanced as that rod and reel combo looked, I would agree that a 5000 reel on a 7 foot 3 inch rod is over kill.

[@CookingWithClams]

Way overkill! It needed at least a size down

[@RagingNana57]

Wow! I never knew you did an Iron Chef challenge. That's amazing. Thank you Will for another fun adventure & amazing recipe! 🔥🔥🔥

[@CookingWithClams]

My pleasure!!

[@brandonelms4288]

Another awesome episode! And awesome shirt too! Punk rock for life!

[@CookingWithClams]

I always get excited for who notices it!

[@kimmorgano8778]

Excellent! All of it!

[@CookingWithClams]

Thank you!!

[@prez443]

What an awesome recipe.. I will definitely be trying this! Thanks for the video!

[@CookingWithClams]

Amazing, thank you!

[@keithwest6859]

A great teaching video! Thanks!

[@CookingWithClams]

Thank you!!

[@tylerl1633]

Love my kastking reels very solid saltwater gear

[@CookingWithClams]

This thing is pretty heavy duty

[@tylerl1633]

@@CookingWithClams I use that same 5000 kapstan reel for catching 40” cobia and 40” red drum I’m surprised they sent that for the keys honestly 😂

[@johnnyroberts6291]

Really a great video Will.

[@CookingWithClams]

Thank you!!

[@jasontreadway9649]

Will, what kind of skillet do you use?

[@CookingWithClams]

That’s a misen carbon steel pan

[@Simpleman88]

😎✌️👍that is the nicest reel, I have ever seen, of course I am older and have not fished in a while

[@CookingWithClams]

It’s a nice reel for sure!

[@jenmcpena5857]

Great video Clams

[@CookingWithClams]

Thank you!

[@priscyprisc5414]

Dude, thank you for doing that video. I requested a catch and cook with a so called less desirable fish and you did it. Can you do one with a jack creval... please. Love your videos❤❤❤❤😊

[@CookingWithClams]

Working on it!

[@timjackson2799]

Sorry I havent been commenting in awhile but omg this filling is awesome an the dough I never knew to use warm water , thank you for this video , I'm going to use this filling in my next batch of perogies an see how they turn out , Have a great day

[@CookingWithClams]

The warm water makes a HUGE difference. I did a few tests. Shoot for 110° F

[@timjackson2799]

@CookingWithClams cheers for that , will do , cant wait to try it

[@pqtpat7734]

Rod & reel are expensive. Good on yah getting it for free99

[@CookingWithClams]

Got lucky with that one

[@robertmalis4493]

Hi learn so much by watching your channel buddy. I’ve implemented a lot of your techniques like I never dreamt. I’ve ever using fish sauce but here I am using it in the right way and it’s amazing additive to recipes

[@CookingWithClams]

A great ingredient that adds so much dimension

[@VernBigDaddy]

Looks Amazing!

[@CookingWithClams]

Thank you!

[@TheManurin]

Nice video, and great t-shirt 🤘

[@CookingWithClams]

One of the best bands to exist

[@TheManurin]

@@CookingWithClams I saw them in Zurich in 1993, an other world..

[@jbird73]

Awesome recipe!!! Think i might try it with Flounder. Thanks!

[@CookingWithClams]

That’ll work perfectly

[@carollevatino9164]

Looks soooo good!

[@CookingWithClams]

Tasted good!

[@appa561]

I can remember snorkeling off the beach at Palmetto Park Rd in Boca Raton as a kid… The ‘cuda I remember as a kid were half the size of me and intimidating beyond belief to little kid me

[@CookingWithClams]

Oh we have those too! That’s a set of teeth I don’t want to mess with

[@miketorre16]

congrats on the setup, i thought it was a shimano stella for a second..... great CCC as always. 👌

[@CookingWithClams]

I wish!!

[@miketorre16]

@@CookingWithClams nice, i have a Stella 14K SW that i used in this youtube photo for salt water, my freshwater setup I use a Stella FJ.. sick reels. see ya on the next video

[@adamyoung480]

Aloha. I have a stradic 2000 & 4000. Use them for trout, steelhead, and menpachi. Try to stick with freshwater.

[@dennismclaughlin176]

Love all your videos and recipes. Did you have a recipe for a simple tomato and onion salad? I remember making it but can't find the video.

[@CookingWithClams]

Ah I remember but can’t recall the episode, it was in ny I think. Mackerel maybe. But chances were it was tomato basil red onion oregano lemon and garlic salt. I’ll look. Maybe it’s called Mack attack

[@dennismclaughlin176]

Thanks I

[@tonyfonager]

He he i knew i had seen that House before. Nice ❤😊

[@CookingWithClams]

Which house?

[@tonyfonager]

@@CookingWithClams Isnt it Aarons house (Key West Waterman) ? It just looks so similar ;-)

[@tommymitchell1070]

Bad brains!! 🤘😎🤘

[@CookingWithClams]

The best!

[@Softplays]

Incredibly laborsome to make dumplings from scratch but must've been worth it! I could eat 20 of those. Btw i want a hat and have sent an email!!

[@CookingWithClams]

I’ll answer now!

[@adamyoung480]

Aloha. With your roommates, I’m pretty sure that went in one sitting.

[@CookingWithClams]

You are absolutely correct

[@matthewlaventure7541]

🤤

[@billclark1011]

That looks sooooo good. wish we could smell it as you cook it 😁. new dumplin master

[@CookingWithClams]

So good! Ginger and garlic are unbeatable

[@fatmatt1285]

New sub from KWW. Saw your blue claw video, you a long island guy too?

[@CookingWithClams]

I am!

[@davidhagman8694]

Nice T shirt!

[@CookingWithClams]

Best band

[@_zacgarner]

you were on iron chef?!

[@CookingWithClams]

Nooo not the real iron chef

[@therune2you]

I wonder if they might have benefited from some kind of chili pepper like serrano or habanero. Nonetheless the food looked amazing as always, cheers brother!

[@CookingWithClams]

That’s why I made the spicy dipping sauce! Similar thoughts

[@jeremiahboyer]

I'll take a hat.

[@CookingWithClams]

Email [e-mail]

[@gringoking749]

good evening sir wil

[@CookingWithClams]

Hey there!

[@phillipcostanzajr.7989]

So how much would it cost me to rent you for about 1 month?? Just to come live with my family and I to cook for us everyday, all expenses paid???? The food that you cook always looks so amazing, infact because of watching you for so long cooking with stuff I've never even heard of, mostly sauces. My pantry and refrigerator are full of crazy sauces and ingredients I don't know how to use... lol 😂.. so most stuff is already here for you to use... God bless my brother and please keep up the great work.

[@CookingWithClams]

Name a price!

[@RichardJackRobertson]

I would rather be lucky than smart. The rod and reel for free - just lucky and it works ( hey not saying that you are not smart ) . Tortilla press - would be ezy to make the dumpling cases. Like me this is f***ing old but its a goody - tribute to barracuda dumplings. No auto tune just a little bit out in the lip sync perhaps. Got to like the guitar. kzbin.info/www/bejne/hpawp4CEpdt1a68

[@CookingWithClams]

Definitely lucky! Great idea for the tortilla press

[@kentuckyfriedfishing]

Like a soft ear lobe…. lol.

[@CookingWithClams]

Haha you should see Italian recipes translated to English, it’s hilarious what things are compared to

[@kentuckyfriedfishing]

@@CookingWithClams so when do we get a ebook cookbook? Easy to do!

[@kellypatterson6425]

So are we supposed to pretend the noise at 11:07 didn’t happen?

[@CookingWithClams]

Hahaha Aaron’s father’s ringtone. No joke

[@moneymaker1986]

If you want to do a giveaway I’ll send you $50 for one and you can give one out to a fan

[@CookingWithClams]

No no, I’m planning a big giveaway soon

[@moneymaker1986]

@@CookingWithClams alright well I’ll take one for myself then 😂 (just sent you an email)

[@patrickfox9470]

Cool recipe and use of an underutilized fish Will. Thanks for the upload! Also - id be proud to rock a clam-hat. Whats your email? Im down for one of them! Thanks! Patrick fox

[@EddieGilliland-m3v]

Looks amazing!

[@CookingWithClams]

It was!