One of THE MOST Delicious Things I've Ever Tasted! Catch and Cook!

[@williamvong3455]

Our boy graduating from butter to uni on wagyu, living large!

[@ryle6038]

hahaha!

[@yahwehskid4819]

That was ballsy as hell leaving that 170$ steak up there alone in seagull country.😂 Great vid bro!

[@dirtmcgirt6531]

Was thinking the same

[@TranslucentJuice]

id be worried about some hungry fisherman snagging that one up haha

[@tamalpias]

Hahahaha great comment!

[@chiewsaetern2182]

😂 you not lying

[@ThisIsMattLee]

**seagulls punching the air watching the video**

[@jackplumber6857]

just realized ive been watching your shows for six or seven years now ive watched you mature from a young man to a grown man that any father would be proud of good on you and your father

[@jesuslopez9223]

Same but me and him are similar age its nice to see. I remember him fishing around the time I would. I wanted to meet he fished at a spot I was at missed him by a Hair.

[@catchncookcalifornia1574]

Thanks so much for the shoutout Matts! Much appreciated! Looking forward to our next dive! And that is a great idea with the trays for cleaning!

[@Pscribbled]

PNW harvester/freediver here, generally the purple ones taste better than the bigger red ones

[@jayfron6012]

I think he was going bigger is better like most fish, but often times the smaller ones have the more delicate flavor with different nuances depending on the region

[@davidcatanach2620]

In New Zealand we call the urchins Kina. Too many cause ‘Kina Barren’s’ where the eat EVERYTHING. Stops the kelp and sea weed etc growing which is the foundation of an ecosystem where juvenile fish, crays etc get started. Keeping their numbers down (impossible to get to zero) is a tasty and rewarding way of supporting the marine environment.

[@optionsgambler-jose4499]

the pain of watching you overcook that wagyu made me cry inside

[@bradcondon6632]

Yea definitely overlooked

[@SuperKimtuan]

I feel the pain too

[@squiffedallday]

4 flips is just playing with it.

[@molo2793]

😂 😂 Nahh

[@stonedwall]

That shit was just fine lmfao

[@T.Q209]

4:06 I’m dying. He got me with the “wrong answer” sound when he dropped that one. I started cracking up. Lmao 🤣 😂😅

[@LeftoverWits]

Happy Thanksgiving Matts! Thank you for your hard work and taking us with you on your adventures.

[@jonfunder9483]

Love the video, but please take the purple urchins next time, they are the invasive ones. The red urchins are native.

[@Turtisland]

Purple ones are also native to California from B.C. To Baja California

[@damiengibson8498]

Outdoor chef life MR. taku says the purple ones are the SWEET ones

[@Lachlan415]

Uni cream sauce on pasta is delicious, I don’t like uni by itself but when I tried uni pasta it blew me away, definitely worth a try for even non uni lovers!

[@silentspearo6226]

Very true uni pasta is so underrated

[@griffithracingteam2412]

two things I've never tried, but you had my mouth watering the whole time brother. nice

[@piersandpaperplanes]

Hey Matts, fellow Bay Area OG here…I’ve had uni from different parts of Japan and all the way to the East Coast (US), but NOTHING compares to Santa Barbara uni. It’ll convert the most hardened uni naysayer. Also, best way to eat that wagyu…take a hot-ass cast iron skillet, salt and pepper, and just sear it for a couple of minutes on each side, that’s all. Should never cook a wagyu beyond medium rare, to get the most flavor out of that A5 rendered fat (don’t let it drip away).

[@92bagder]

yup just like a tuna or elk steak

[@jimhim585]

I have heard from Japanese chefs that you actually want to cook it a little more than regular steak, closer to medium than rare. The reason being it is so fatty that you want the fat to warm and melt. Ordering A5 rare is allegedly a big no no. Tuna rare makes sense because it is pretty much pure protein unless you are closer to the belly. Also, tuna fat has a lower melting temp than beef fat. My favorite way to eat wagyu or hanwoo is Korean BBQ style, where you cook perfect bite size cube morsels and eat them straight off the grill, char with a burst of fat and juice.

[@jasonm5288]

Well done waygu noooooo

[@Ride_Reel]

That's one hell of a combo, wouldn't have put those two together! Great video as ever.

[@MasterKenru]

“I shouldn’t be out here alone” Matt’s signature line 😤😂

[@paigefierro7897]

The purple urchin is known to be sweeter, and more invasive. Was hoping you would pick some purples ones to try too 😅

[@OneOut1]

I thought so too. I thought the ones he took were becoming scarce. I can't believe he just wasted one.

[@tissuepaperbandit]

Agreed. Might as well add it to a sauce or stock rather than hack it open only to throw it away.

[@BADtvgg]

ow ya, i was thinking the same too, since i know the purple is the invasive one from Taku's channel.

[@fale892]

Calm down ladies

[@lizardmonkey2764]

@@fale892it is invasive

[@ronnicash291]

glad too see you doing good bro

[@shindukess]

Shouldn't the invasive purple urchin be harvested?

[@hxhdfjifzirstc894]

Commenting isn't harvesting... get busy! LOL

[@shindukess]

@@hxhdfjifzirstc894 I don't live on the west coast otherwise I would and sell them.

[@freddyrussell6611]

Matt, you are never alone. We have your back. #fishermanslife

[@regulatorjohnson.]

When he drowns I will blame you then for not saving him in time.

[@freddyrussell6611]

@@regulatorjohnson.did you take this literally? As a sea fisherman, we always hope we KNEW we werent alone. But that someone on shore had our back and wished us a safe return home. He takes chances to make us videos when safe precautions are not followed. Be well and be safe my friend.

[@regulatorjohnson.]

@@freddyrussell6611 when Matt said it in the video it was in the context of don't go free diving alone so you can be rescued if something goes wrong. The emotional support of strangers on KZbin won't help you do much beyond sell t shirts.

[@Screamingtut]

what's the difference between the purple Urchin and the red one other than Size.

[@DonovanHaumpy]

6:23 that was the craziest transition I've seen in a while

[@chir0pter]

Awesome episode. Love the diving plus catch and cook.

[@yassinebouariss4160]

6:26 🤣🤣 nice transition

[@tonyo1933]

Nice!! That you climbed all the way down by the water to start your cooking fire..Did you climb back up to get your steak, and back down when it was al warm andl done sunbathing?? lol

[@bryanalarcon749]

You found that at costco? Boutta run over to the nearest costco 😮

[@h22klown]

We need a Wagyu redemption video matts

[@stefh3ni]

bro this man ages like fine wine i used to watch him years ago and he looks the sameish 😭

[@VictorF0326]

Uni can be bitter if you dont remove the bitter parts. Aside from having to break the spiny shells, this is also a tedious task that makes it so expensive..

[@johnsonalberto9803]

Well that face flying transition was something else 🤔 i don’t know what to say about it 😂

[@nak4651]

As usual, great content, video, editing, and commentary. Thanks!! After all that being said, you can keep your Wagyu because my arteries are already clogged enough. Bon Appetit!

[@Creamsticle]

I loved that transition with your head

[@macrolfing1787]

Finally got some merch, in MN waiting for that hard water. Keep fishing brother!

[@endem0278]

I never tasted the bitterness from uni, perhaps it depends on the species, season and water quality?

[@lm-pw9ul]

The red-colored sea urchins probably taste a bit bitter. Should go for the purple ones

[@franswahyu6831]

Purple uni, especially the little one is sweeter than the red one

[@Thebrocee8950]

Awesome video 🙌 much love from New Zealand 🇳🇿

[@yanjijay6752]

😋🤤 I so so want to try Sea urchins but none around here & wow there's so many of them & also how many can you harvest or collect

[@BottleFedLsVtec]

Local sushi restaurants normally have them

[@mimileung6367]

29.06. Sea Urchin. (a) the daily bag limit for sea urchin is 35 individuals of each species. (b) The daily bag limit for purple sea urchin is forty (40) gallons when taken while skin or SCUBA diving in ocean waters of the following counties: Humboldt, Mendocino, and Sonoma. (c) There is no possession limit for purple sea urchin.

[@jasonle4192]

Dope combo and happy thanksgiving….. but you slightly overcooked that A5….. just slightly. Lol. Still Looks hella good though

[@The_Mechanic_Dad]

Just got back from the North Coast. The Family and I got on Mussells, Sea Urchin, and Surf Perch. So awesome. Looks like we're thinking the same thing for Thanksgiving. 😃

[@stanfordmed]

Not sure where in North Coast you harvested the mussels, but might wanna check biotoxin hotline for mussels if safe to eat. As of November 2nd, there are shellfish safety notification with dangerous levels of PSP in San Mateo and Humboldt counties. www.cdph.ca.gov/Programs/OPA/Pages/SN22-007.aspx

[@user-pn3io5oy3i]

Thats so cool bro, from now on im only diving and rock climbing alone!

[@roofless1440]

steak looked well done

[@LORDNAKKl]

I really love what you do, Cheers from Finland

[@jtonz1460]

Try eating uni with coconut vinegar. We call it "suka tuba" in the Philippines. It's like spicy vinegar from coconuts.

[@kinexkid]

You should definitely try making an uni bisque or chowder! With a bag limit of 35, you can get enough to blend up with some cream for that tender flavor, and maybe add some lobster meat as well for solid protein and texture on top of all the other normal add-ins for that type of soup

[@VISUAL-LY]

The ultimate surf and turf catch and cook! Awesome bro!!🔥🔥🔥

[@phiology1983]

Happy Thanksgiving to you and your family. I'm thankful for your uploads

[@gokucrazy22]

Imagine if you came back to see your steak was gone

[@amonisacat]

Lmao I was just thinking that. Prime wildlife pickings.

[@garysakamoto4007]

I was picturing a bunch of seagulls having a wonderful party with that steak.

[@philipschoen3857]

I was thinking the same. Where are the seagulls?

[@toymaster5464]

That was a possibility! Lol

[@toymaster5464]

Thanks Matt's for yet another great video. I enjoyed reading the comments too! Some were humorous!

[@woodgrilledfood6112]

I live in Fort Bragg bro . Looks good man. Nice work.

[@brokenbattery6086]

Purple urchins are sweeter. Smaller than reds but tastes way better

[@kidsstorytime7720]

Used to work at El Camino (Hickey) Give the two LP guys a 🤛, Jon and Edward. Great video as always!

[@hbocfl]

the purple urchin is the sweetest, and as an invasive creature you can take a lot! that way leaving the local urchins alone. Taku can verify!

[@rescuedandrestoredgarage]

That did look incredible but the thought of that kinda money for a steak make me feel fuzzy inside 🤔 😄. I will just live through you and pick up parts for my muscle cars lol. Have a great weekend brother 🙏 😎.

[@fair2guy]

4:44 the sound effects 😂 love it 6:26 Matt you're having wayyy too much fun with these lmao also! you dive for the red or black urchins, why is that? are those the "ripe" ones?

[@Jessica-dw8bl]

Yo that edit at 6:27 was smoooooooth

[@peetsnort]

The coldest water I've had was lake tahoe. I don't know if the elevation makes it worse but I have swum in 7 celcius in cape town and it's not bad. But after 20 minutes your wrist seizes up a bit and you have to get out

[@BngBnGCaliKid]

Where exactly did you go diving in this video? I’m trying to go there too I live off hickey lol

[@judgetoogood1033]

Where did you buy the wag you beef? Was it a rib steak.

[@darinnorris1293]

don’t let gordon ramsey see you over cook the wagyu😭

[@zinmaker2522]

Dang, I only saw two Abs and they used to be all over the place in that area, I recognize the ropes.

[@Jaiofspam]

Man I was thinking the same thing... guess it's true and why abalone season is gone indefinitely.

[@ThatPhilBurgGuy]

I've lived in Northern California all my life. And the west coast ocean is always God damn cold. Unless you go way down south. Ive gone diving in Mendocino like 5 times and i was freezing the whole time, every time. I can't believe you willingly go diving in it. I havent been diving since they closed abalone harvesting.

[@8Scorpions]

The honesty of what you wet eating was cool man👍🏻, great video and definitely a sub from me💯🙏

[@dieterhase2553]

6:27 felt strange but satisfying, why do you do this to me man 🤣

[@tissuepaperbandit]

First time I've seen him just kill something he caught just to throw it away. Doesn't even use the uni as bait 5:10. Just because he doesn't like the taste he wastes something from the ocean. Respect all food man, even if you don't like the taste.

[@dieterhase2553]

@@tissuepaperbandit he fed it to the fish after checking, that is my interpretation

[@anaruterry5483]

Why don't you get the purple ones? We only have mainly one kind in New Zealand.

[@slyk9]

Were you huntin for uni? or was it more like sea rchin?

[@dotaboy888]

do sea urchins feel pain when your crack them up like that lol

[@jonathantepairi2664]

heads up chap ,,,,if you cut the uni (kina) in half you can hold one h a lf firmly in your hand and give it a hard downwards flick to dislodge the innards only the tongues or gonads will rem a in in the shell and easily scooped out with a teaspoon,,,,old school maori ways,,,,

[@chronicawareness9986]

Wow man that's awesome.. one day I'll have one too

[@algoodsfx939]

When there creamy there nice we call them kina in new Zealand 🇳🇿 😋

[@babyboy808]

That face transition 😂

[@michaelmarinas2595]

If you study the tide and moon phase and wait for a minus tide you can pick urchin in waders and sometimes get a nice rock fish in a tide pool.

[@mexican707]

I'm glad you enjoyed eating some wagyu lol. I can't eat the whole steak when I eat A5

[@WekaDigitalMediaNZ]

My most favourite seafood and best eaten raw straight out of the shell.

[@dwhatsfishing]

Damn thats some expensive steak! Love the vids and the underwater shots are fire! Cant believe how many sea urchins there are down there

[@raidermatt8398]

Aye bro I love you been a fan since I was a little kid. Proud of you ❤️

[@cadeaihara7453]

What kind of gloves do you dive with ?

[@thai33oz]

Is there a reason why you don't harvest purple urchins? Taku always advocates for harvesting purple ones bc they are a very invasive species and told about the same amount as the red when in season.

[@Turtisland]

Purple ones are also native to California from B.C. To Baja California

[@michaelmarinas2595]

Uni is an acquired taste, like monk fish liver, and I love both, I wait till a minus tide and check the tide pools in the Central California coast for urchin.

[@SlopetheNar]

Please tell me you didnt leave the shells like that on the beach?? Its always good practice to leave them in rock crevices so no one can stand in them

[@orca7966]

the tranition @ 6:26 thoooo!!!! LMAO

[@mikechin6452]

Great video 👍

[@kopiworldcambodia1701]

You forgot the soy sauce and wasabi, Matt. I’m dreaming until the day I get to taste my first wagyu with fresh uni. Great video. Keep up the great content

[@dohpe-]

Soy and wasabi to what? Ruin the taste? Come on, man.

[@japolentisima]

awesome vid man.

[@sol_diver]

Awesome video 🙏 have to give steak with uni a try 👌 looks yummy 🙌

[@evanbarger5994]

Are the purple urchins not as good? Trying to get into diving myself up here in Washington.

[@sevenravens]

I watched Greek fishermen use pruning shears to cut the whole bottom off then dip fresh bread right into the shell and scoop it out.

[@tissuepaperbandit]

Meanwhile our boy just hacking open an uni to throw it away at 5:10. Uni is a delicacy and he just chucks it under the excuse of a quality check when our boy admits to not understanding uni (so what are you checking for?).

[@michaelmontanez948]

Did you happen to see any abalone down there? I was looking but didn't spot any

[@tonygta18]

Hahah thank you for the vid always happy to see your videos and that is what guga said its an amazing combo

[@Slithis68]

Matt. You have to eat that thing nice and bloody! At least medium rare, bud!! 👍🏼

[@Torthetamebadger]

Never put pepper on before frying food! You put pepper on after, pepper get bitter and loses the fragrance when fried. Just a tip.

[@tissuepaperbandit]

It also prevents an even sear on the steak itself. But this video made it clear our boy doesn't respect food ever since getting big. Between overcooking the wagyu and just hacking open and wasting an uni at 5:10 it's pretty clear.

[@mosshark]

How would you describe uni's taste to someone who loves seafood but has never tried it before?

[@jimbus2559]

Creamy ocean brine

[@PRLOutdoors]

Depends on the area you get them, some have a sweetness to them, some taste a bit more briny. It has a smooth buttery and creamy almost custard like texture. It's definitely an acquired taste but I think they're amazing. It's hard to explain because there's really nothing quite like it.

[@mosshark]

@@PRLOutdoors Thanks.

[@rodmaiquez726]

creamy salt punch is what I'll describe it

[@Bwalston910]

Briney egg yolk

[@michaellavell4159]

Man that looks great. Happy Thanksgiving

[@Fishingletsgo]

Love the underwater footage as always, looked tasty!

[@podagee4life]

Uni is the best; they’re like a sweet salty deliciousness.

[@officialkurama4524]

“This thing is like a huge piece of bacon” 😂

[@boxscorewatcher413]

All the gangsters in my city eat steak and uni for breakfast and they love it.

[@joanneganon7157]

I hope you had a Happy Thanksgiving 💝🍗🌰. A nice treat 😊. Your Wife is not gonna like you loving it 😝. JO JO IN VT 💕 😅💨❄️

[@weekendfisherman8072]

You got me wanting to try it now...!

[@mikeg4317]

You seasoned an A-5 Japanese wagyu?

[@rickylee6129]

WOW, Good Video 📹 👏 👌 🙌