Spearfishing Hawaii's Invasive Species (What went wrong!?!)

[@danielichikawa3174]

Hey Ryan, it's a nice change to pace to hear sam's breakdown too. Her 1 min. breath time is probably closer to what 99% of your viewers experience versus your crazy bottom time. I always like taape and toau just pan fried w/ salt pepper but ive never caught one that big either haha.

[@dart_the_diver]

Toau are so good and I'm always looking for them too, I want to try a homemade fried toau with tartar sauce the next time I get one, how do you cook them?

[@fridge.4834]

I like having Sam there to review as well. As others have said, her breath hold is a little easier to relate to, but at the same time we know that she’s knowledgeable about spearing. So a good balance of relatable dives and valuable experience.

[@a.Studio.b]

"We're gonna fight about that later", says Sam - That was the best part!

[@summermyers6425]

Love that you guys are FINALLY talking about breath holds. I always get really scared when I drive under a tunnel and have to hold my breath and would love to get better at it. So grateful for this channel.

[@tarrikmorssi5717]

Hehe tunnel breathe holds - now there’s an untapped market!

[@angelamase4965]

😂

[@summermyers6425]

@@angelamase4965 thank you Angie. You are my biggest supporter.

[@richardpenn4318]

The Sam reviews are Awesome! Keep them coming!

[@mattwarning8699]

I like the tandem presentation. I especially liked it when Sam pointed out that you spook fish as well.

[@aaroniha]

Ive had the same problem with bigger toau all the time and Ive never figured out the exact reason. Im not sure the exact reason but the big toau like to curl up and turn into rubber. The medium and smaller toaus are extremly soft fish and are one of my favorites but I would have to agree that those big toaus are usually horrible to eat, another amazing video tho its always fun to see how unfazed those fish are down there😂

[@TreeCutterDoug]

I've had similar experience...

[@nicklewdor1290]

Cool to hear Sams 1 min breath hold it’s something to relate to, we should see if what Sam says is true, lets challenge Ryan to make a video by only diving for 1 minute per dive and see if he can get proper fish and not just fish tank fish on a 3 prong??

[@rodpontemayor]

The tough meat was probably from marinating it for a whole hour in lemon and lime juice. You pretty much ceviche cooked the whole fish and you know the citrus firms the meat in ceviche. Then deep frying it after makes it even more tough. Just my theory.

[@xblackxviper]

I was thinking the same thing!

[@kevincortez6227]

exactly what I was thinking too. I've also seen fish firm from marinating it with chopped chilli peppers, but it was still delicious

[@jayantoque629]

Medium size TOAU'S is the best. Big TOAU'S not good. Tuff meat when BIG. You did nothing wrong just BIG TOAU'S not good.

[@summermyers6425]

I love the side by side commentary. Can you guys review local Hawaii fashion next? I’d love to hear Ryan’s opinion.

[@808hawaiianctr]

Sam's commentary was a great add. Enjoyed her throwing in her opinion and explain her thinking. More please!

[@newbreedian]

Yes loved the second perspective of Sam. More of that please. You are super duper advanced, she’s a great bridge reference for the majority of us with non pro experience like you. I love it. Pleaaaase do more.

[@braddahkuponz]

How I like to cook bigger to'au is by filleting them and cooking them like ahi katsu. Flour, egg, panko, and then fry. And after top it off with some siracha mayo and unagi sauce + some furikake. Really 'ono simple recipe. The ones you shot might've been tough cus was huge but I don't really know because I don't really catch them that big too much lol

[@dart_the_diver]

that sounds so good, I want to try panko fried toau with homemade tartar sauce one day

[@JoeyLeelovesnursing]

A bigger Toau will have tougher meat compared to the smaller ones. Yeah, I would either fillet or steam bake for that size

[@ATKryan]

You should do more invasives videos, I personally don't have a problem with cooking to'au but I always fillet, skin, and de-bone the fish. Only the 2lb or less I deep fry whole, and still never had a problem with em. Probably one of the few fishes I eat are to'aus

[@braddahkuponz]

Same process like menpachi Ryan😂... First you was saying menapachi, now ta'au lol. To'au, its TO'AU!

[@ike8085]

No correct him, braddah! The diving is great. Sam's cooking is awesome. But, I really look forward to Ryan butchering the local lingo!

[@jimmydeancrowell8648]

😂I was just about to comment about tht lmao

[@TravisHong808]

Sam and Ryan, huge mahalo for all the great videos. My son and I learn a bunch from watching you. As far as the Toau, I last cooked it the same way you make the chinese steam fish with the peanut oil. It turned out amazing. Keep up the amazing videos and mahalo.

[@kevinlokitsjr6820]

The sam and ryan duet is awesome!! 💯

[@tim42310]

Be nice to Sam. I like the dual narration. Sam cam is awesome!

[@BurhanMuntasser]

For your wanting to know what we want to see, I'd like to see Sam's "private discussions" with you offline and her critique of you. I think that will be epic. Lol

[@petenotman9909]

Two way dialogue was really good. Keep up the good work.

[@calvinh208]

Sam's eye roll when Ryan said his moves were perfect was awesome. Check yo-self

[@SomethingFishy707]

100%

[@carynwhitfield2956]

Sam’s a Hit, we all love watching & learning from you Ryan, but not much of us can relate to your talent, but Sam on the other hand , brings a lot of us hope🤣

[@Valdenoyo]

This is some good change that we can see both your faces when doing some narration to your videos! loving it guys!

[@asafvarlix]

i like the new way with sam giving her perspective, and ill elaborate why: im a new spearo, about 2.5 years. I've came to this channel because Ryan explain very good the lore and the material, as a pro, for newbies. even though he is a professional. This is good. - However - Sam gives, as expected, MY current state of things: someone (like me) that's learning from a pro (which is not easy) how to become better and better. the diffrence is, that she's doing in 1x1 and im in israel. which is not close. through her, i really see my dificulties and questions, and that's giving this channel a very 'modest' angle: we all know ryan is a champion, which explains very well, but we know on that same breath, that even though Ryan's explnations, which are superb, you don't actually become pro by someone and just teaching the lore.. there are thousands of diving hours that are needed for that.

[@dukesterdog714]

I had a friend die after spearing a big White Sea Bass here in San Diego. He just got a brand new custom gun and apparently didn't want to let the the gun go and ended up drowning. He was found the next day near his gun with the dead WSB still attached. So sad, he was a great guy and full on waterman. Your advice on not risking yourself for any equipment is much appreciated.

[@warriorrootsbullies]

Solo dive?

[@dukesterdog714]

@@warriorrootsbullies Yes, solo and first time using his new gun.

[@warriorrootsbullies]

@@dukesterdog714 so sad, Condolences bro. Never dive alone..

[@thierrymeier5853]

5:37 - hahah, love it - both Ryan's confidence and Sam's eye roll 🤣

[@samstrickland8482]

I like having Sam on as well. It’s a nice touch to hear both of your comments.

[@mohammedaljohani7995]

Love the new video style guys! Keep it up!

[@dillon9147]

I hope you got yelled at 😂😂😂. It’s nice having Sam just to provide info like her breath hold time or thought process on the dive

[@josecarvajal6654]

I don't know about Panamanian fried fish, but what you tried to achieve sounded a lot like Boca Chica style fried fish, here in the Dominican Republic, maybe you could try that. You just need some good fish, marinate it with some oregano, garlic, onion, cilantro, lemon, salt and pepper (If you can get some adobo there it helps too). Then pass it through flower (no need for the eggs) and fry it up! Instead of submerging the fish in oil, next time use a little less and just flip it 👍🏼 it's amazing

[@ike8085]

Great vid. I think I like the team commentary. You guys wen crack me up! Wouldn't mind seeing something like this again.

[@blaineparker8733]

Like this format, especially liked Sam’s comment about not needing to have to hold my breath for 3 minutes and dive to 30 meters.. thxs Sam 🙂

[@braddahkuponz]

Was waiting for an invasive episode forever

[@Gmark25]

Aww sad Samagram in this one. Still impressive diving, Sam, getting me stoked when I move out to those warmer waters! Oh and having Sam talking about her dives gives us a little more of a grounded not super high level perspective (which is 90% of us). Especially since she's still a great diver with a ton of experience. Get her on!

[@Gmark25]

Culinary speaking, when you're double frying, which is what happened when you guys thought it was raw, probably overcooked it. The first fry creates a really nice crispy casing but allows the internal moisture/fats to encapsulate. The second fry will draw out the remaining moisture = dried out, tough fish. It's my favorite method for french fries! Probably wouldn't recommend a whole 2 pound fish haha. But chef move on the cornstarch! It doesn't burn as easy as flour so that probably made the outside actually pretty darn good!

[@CoreeIsMe]

I can dig this new method every now and then!

[@MrJoebass702]

So much more fun to have you both talking through the dives together!

[@kawelokalauokalani435]

Bigger they get the more tough they are usually caught a big mempachi and big toau and was super tough

[@andremusgrove]

The cooking commentary 😂😂. Food network please hire these people.

[@alexnichol3483]

I like the two of you doing the breakdown. Good second perspective and Sam hanging crap on Ryan for spooking the fish 👍

[@maxmarcus9002]

I think marinating the snapper in the acid juice for a long time made it tough.

[@RelaxEscape20]

Love the duo! Thanks for another awesome video!

[@DirectorDavoPaul]

What she said about breathing really helped me, I'm just a beginner and I always feel like crap when I see people able top go down for sooooooo much longer than I can at the moment. I can't wait to to able to stay down much longer..:) Aloha from Kauai..:)

[@fridays7254]

That's one of my favorite fish. It's so tasty and delicious. We call it in ph "mangagat". This channel is so good. Keep it up! 👌

[@ronaldelia9956]

I liked both of you breaking things down, Sam's going to keep you honest 😂

[@brandonkaina6633]

👍🏾 for the eye rolls Sam 😄😂

[@TheJdelos]

The dual commentary is great but I like the voice overs without seeing the pair of you. The video was still enjoyable even if it was a dumpsterfire haha

[@alexilica4128]

Today it was appropriate because you’ve both got dives to critique. If it’s a Ryan only video then solo is cool. But I really liked the tag team action!

[@Phyoka]

I like this new format.

[@kcheong00]

Think it is an old age fish. There is a lot of slow growing fish out there. If it has a rubbery tough texture it is usually grand daddy as you said before. That's why i generally leave big reef fish back in the water.

[@jamiemccurdy10047]

Let’s have just Sam give commentary from now on 😂 love the content

[@SomethingFishy707]

yes love the two of you doing the breakdowns

[@timothyhutchins4668]

I’m surprised you aren’t sleeping in the shed hahaha. No idea why they are tough. Only way to check is to shoot another one and try filleting it and cooking normally. If it comes up good then you know it’s not the fish. Eliminate the variables.

[@jaadmaan8156]

Try putting a bit of MSG in the flour mix? Not that it’ll make it less tough but it’ll help with the flavour

[@kytonmanakukalili5460]

It's the lemon or lime, it usually comes after you cook the fish. I usually steam my bigger toaus because it's one of the best way to eat them, also toau ceviche is amazing. I usually cook them after a day in the fridge and it will make for better frying and it won't curl. When I fry I don't use flour or cornstarch if frying whole. You basically want the fish extra crispy and one way is to fry the fish until it's typically cooked all the way through and have it sit a couple more minutes in the fryer basically til the bubbles kind of slow down. Be careful you may burn the fish if the temperature is too high. Just Hawaiian salt black pepper and a dipping sauce like shoyu, chilli peppers, and a hint of sesame oil. Amazing.

[@summermyers6425]

FEED BRIT!!!

[@javierlabarta8253]

As an international person that lives in Panama I relate so much to your experience. BTW, if you think Balboa is horrible you should try Panama Light for some reason it always feels as if it is hot.

[@dibsonbelize]

Love your videos bro, your a great inspiration. ........ CATS 💓💓 just walking around in the background 😹😹

[@kalaninuiakau]

I think the problem with the cook was that the oil was too hot. I haven't had issues with toau. I had the same issue with uhu, come to find out, it was because my oil was too hot. It might be better to fry at a lower temperature for longer period of time.

[@Matt-pr4xb]

The lemon marinade made it tuff!! Acid will cook any meat especially fish very fast!

[@dart_the_diver]

the smaller to medium size toau typically have soft, flaky meat, I've never shot a big toau before so maybe it's the size difference??

[@summermyers6425]

“I just threw them in the water” THIS IS WHY I DONT HANG OUT WITH YOU.

[@JJDiving]

I think we need Summers feedback on the dives as well.

[@tanigawa7]

Awesome vid, liked the new format. Toau is good eats, think the citrus marinade pre-cooked the meat before it was fried. Try fry with potato starch and drizzle with citrus/seasoning after. Guarantee action, aloha!

[@RandomVideos-nb5cm]

Awesome strategy you got there.. cool vid

[@nfragala]

Great job, bro.

[@tripsmytrigger7090]

Can you guys do newbie three prong and spear gear basics, reviews and how to's? I'm new to Oahu and looking for more fundamentals and what not to purchase. Great vids! Keep em coming!

[@petercolburn3952]

🤣Good stuff guys🤣🤙🏽Toau(Toe-OW), O k guys for me I’ve always found Toau best filleted -popcorn bites or full fillets and basic seasoning-S.P.G. And (cornstarch) optional and fry in deep fryer or pan in oil.

[@tbone-ko4qv]

Don't know what's going on with your to'aus, to'au is a firmer fish but its not that firm haha. Maybe the age? or could be the spot, like their diet, personally I think the ones I eat are pretty delicious and I've had bigger ones than those. Try steaming one next time.

[@snowpocalypse4479]

PAN FRY THEM . . . Salt Pepper thats all, No batter or anything. I use to catch Ta'ape & To'au off the Kohala side and never once had a bad fish fry. Also when ur frying them cut the heads off, no reason to keep them on. Use to make a Fish soup/stock later . . U will thank me . . . Mahalo from Pittsburgh PA !!!

[@thederpers8461]

Anyone noticing the funny cat in the background at time 1:18?

[@truss2005]

U need a bigger pot or a wok to fry that. U want to deep fry it. Looks like you had it like wedged in there not fully in the oil

[@thewhaleylife3013]

You know our ladies keep us humble bro. Sam definitely balances you out.

[@oceanhooligan]

Hello again! Do you have any recommendations for target fish references (books, charts, ect) to help learn what is legal to shoot and what they look like? Thanks for your time!

[@TreeCutterDoug]

Dude... they've got your whole fried crispy snapper here on Maui, at Down the Hatch in Lahaina.

[@milesmehr653]

Thank you , Mark!!

[@lovehawaii4559]

Like having Sam commentate. Keep doing that. Ryan got a power trip lol

[@petercolburn3952]

Btw , I like the little window narration touch with the both of you great entertainment 🤣with Ryan’s casual insults and Ryan blaming Sam with burnt cooking...🤣I can only remember Ryan over cooking fish dishes and the fire he started at the other house🤣🤣🤙🏽🤙🏽anyways as Always RMX4life🤙🏽👌🏽☝🏽👇🏽💯🍻

[@NsTLjK]

Hey mate, my guess on why it's tough is because you've marinated it in an acidic marinade. The acid has a chemical reaction with protein that makes it so. The rest seems good though, spice mix in the batter and all

[@mistermatsuda]

Large Toau often "curl" when cooked. It has a texture of rubber. The small ones are great though - better eating than a lot of reef fish. Once you get them on the larger side - CURL. When you took it out of the fryer and I saw it curling, I knew that was going to be the case. LOL

[@ThecaptsVLOG]

I really think it varies by fish as to why it’s tough. I’ve cooked a med sized Mu before and it curled up super tough which I never experienced before.

[@JohnProductions00]

I reccomend trying to filet them next time and dip them into beer batter to make a fish taco .... my go to prep style

[@Braddahjay]

To’au just clean and fry no need to be fancy just like the kole bro, best way to eat them in my opinion. Been eating them that way for years

[@kimb7856]

We love Sam! Yes, we want to hear her views also :)

[@johnnyesleo]

Bro! Marinate the pargo with: Salt, pepper, garlic powder, some turmeric, soy sauce and cover with flour, the key is in the oil, use a cast iron pan, oil not too hot use medium fire, that allows to crisp up the fish without leaving it soggy inside. The lime leave it until the end when fully cooked with some balboas 🤣

[@reillymerlo2522]

Try mixing chicken bouillon with flour and corn starch for the breading:)

[@donfoleyGuam]

Love these types of learning videos. 🤙🏽🍻🙌🏽

[@balderamadondy6102]

This is amazing 👌😋 lot fish ..here in the philippines only have small fish ..its really hard to find big fish

[@killakineguy6730]

This video is ultimate with the voice over thing👍🏾🤙🏾

[@mauiboyjrhcf7022]

I cooked a tau befor and all I used was salt and pepper and flour and oil and it was super good I think u messed up because u marinaded it with lemon and lemon cooks the fish. Idk much I’m only 14 but I think that’s what went wrong. Next time try just pan fry it with flour salt and pepper and what ever seansonings u want. Love ur videos to I watched all of them and Sam is awesome u should add her to more videos ❤️❤️❤️ hopefully my tip helps u

[@victorcortez1155]

My wife is from Panama and Balboa’s are stronger than Atlas & Soberana. We do the Panamanian fish fry and it’s excellent!

[@killakineguy6730]

But you don’t fry it in a pot first of all and then you also just put some Hawaiian salt or garlic salt and blk pepper.And if you want you can put a little bit of flower in a bowl and mix the seasoning in.But I wouldn’t suggest the cornstarch.

[@stannimen6736]

What do you do with the Roi’s after they are eliminated

[@summermyers6425]

In ancient Hawaiian culture you should keep them in a freezer for a week, dust them with fresh herbs and present to the parents of the girl you wish to wed. If she says yes, you must also keep the Roi in your freezer and pass it on to your eldest son. Lmk if you have any other questions.

[@shaunnyV]

Hey Ryan next time you catch that fish u need to steam it or pressure cook it and while it is steaming heat a small pot of peanut oil and when fish is finished steaming put black bean sauce on fish and pour the peanut oil all over fish be careful when pouring the oil.

[@summermyers6425]

It’s actually pronounced tay-oh! As in “boom boom let me hear you say Ay-oh!”

[@newbreedian]

Hahahaha perfect example lol

[@reigenkomagata4358]

on oahu down north shore some of the invasive species the meat is tough straight from the ocean. Super rubbery like crab or lobster. so if it wasn’t the marinating that made it rubbery it could just be the fish itself.

[@drkruler511]

Both both versions are good

[@LandonDerego]

Sup Ryan when you say wait for the fish I can’t hold my breath that long or dive deep give me some pointers and I’ll try them

[@oceanhooligan]

Aloha! I'll be stationed in Oahu in a few months- what advice do you have for learning where to spearfish? What gear do you prefer? My bottom time is similar to Sam's- Max of only 1:30min total

[@ironwolfgamingchannel1303]

I stayed in Panama for 2 months and plan to move there actually. I sadly also didn't like the Balboa. I prefer the Modello which thankfully they have.

[@vikashdoolum1664]

nice video i like it n learn somethings new , god blesss u allll keep it up

[@kayzin1000]

That was awsume...keep um coming just like that