The BEST Sashimi Fish On Long Island

[@SD-kp1yk]

nice!!! Glad someone hooked up on Little tunie Well done. I'm out almost daily where you fished, and we didn't have the run in our area like in past years for Albies/Bonita. The middle was lights out Blackfish every trip this year. Great tips for cooking the fish, Have a safe winter

[@CookingWithClams]

Black fishing was insane! Best year I’ve had by far

[@SD-kp1yk]

Omg togging Such a blast on light tackle. First year I really gave it the effort. In the past it was frustrating. my bro in law taught me the basics years ago. However my A.D.D always promented me to pull the anchor and try another spot before the bait hit the seabottom 😂. Patience is definitely required. Happy new year spring cant come quick enough

[@RonaldMiastkowski]

Sashimi, only as good as the fish . BUT, the dashi you constructed with the roasted remnants for the miso left me in wonderment. Thanks again

[@CookingWithClams]

Well put! Roasting the bones was a clutch move

[@therune2you]

Gorgeous plating as always brother. I've said it before, that fish would be proud with what you did with it. Cheers

[@CookingWithClams]

The wind was trying to punk me!

[@NewDawnTackleCo]

Will, there are so many layers to why I love this video. I grew up catching black seabass and scup with my dad and late grandfather. I've got a sleeve of (mostly) New England saltwater fish that started with a black seabass tattoo. My grandfather moved to MA from the Azores, so catching and cooking seafood was second nature. Fish remains the most treasured food in my household. I can't wait to share the sport with the next generation, but my son is a bit young just yet. Lastly, I'm dipping my toes in the water with KZbin and podcasting while trying to start a small fishing business. Your channel and Aaron's are huge inspirations. I've been watching your content for years as a casual viewer; now I'm starting to get on the other side of the lens and the sport itself. Much love from central MA. Tight lines and happy fishing!🎣🤙

[@CookingWithClams]

That tattoo sounds epic! Good luck on the KZbin and business endeavors!

[@Julianne955]

Picture perfect Will! Looks absolutely delicious! Hello to the Clams Family! Have a wonderful week Will!

[@CookingWithClams]

I will pass on the hellos!

[@ronald3752]

Looks wonderful, and I'll take 2 plates, plus a gallon of the miso, shipped too.......

[@CookingWithClams]

Packing it right up

[@carlsoncox285]

Thanks for not editing out the wind blowing your mint leaves. Keep KZbin real. Nice job and nice videos. Thanks

[@CookingWithClams]

Haha I thought it was funny

[@miketorre16]

another good one Will... congrats on the 1st bonito

[@CookingWithClams]

Only wish we got more!

[@miketorre16]

@@CookingWithClams they look like a blast to catch... Next time, you will.👍👍

[@franiannarone8196]

Yum I need some miso soup. Cool video

[@CookingWithClams]

It’s the absolute best

[@jginn83]

We catch bones in march, april, and May here off Eastern NC.. We use jigs as well, but the best way to catch them is with live 3 to 4 inch small pogies (bunker) live lining.. Throw out a few for chum and it will bring them to your boat.. Leave the motor off and spot lock.

[@CookingWithClams]

Ahhh, I’m going this next year!!

[@jenmcpena5857]

So yummy ❤

[@CookingWithClams]

Not much better than fresh sashimi

[@tommytsadventures]

Nice catches Will. Sashimi and miso soup, some of my favorites!

[@CookingWithClams]

Can’t go wrong really, the perfect combo

[@carollevatino9164]

Your excitement is contagious! Another great and delicious video !

[@CookingWithClams]

If only it attracted more fish!

[@David35445]

I've got some fresh frozen stripe bass filets from this fall's bass run. Would that be a good option instead of sea bass? Sadly we don't get sea bass here.

[@CookingWithClams]

I’ve never done striped bass sashimi but I bet it would work!

[@Daveincc]

Really yummy looking ! Miso soup is wonderful on a cool fall day.

[@CookingWithClams]

It’s hearty without being heavy.

[@PSSKDerby]

Great video Will! What an amazing day you had catching & cleaning. As always, love how you are using the whole fish. When I went out to BC recently to go fishing, I asked them to send me the whole halibut, so that I could try some of your recipes, particularly, I want to try smoking the ribs. The meal looked so delicious. Great seeing your sister again. So do we call her Sister Clam. Thanks for sharing!!!

[@CookingWithClams]

Haha sister clams works! Did they send you the whole fish?

[@PSSKDerby]

@ still waiting on the processor to send. I’ll let you know

[@chrisb8154]

Keep the bangers coming! Loving all these vids lately.

[@CookingWithClams]

Thank you!!

[@chrisb8154]

Beautiful presentation as well! Looks incredible with the miso soup on the side.

[@MyJason444]

cool little boat ! water flat so nice and peaceful ...thats what i call a nice relaxing fishing Day I caught a Bintino once On a charter boat I gave it to the Captain he wanted it more than me .. I didnt want it I had a 42 inch King fish that day . Was trolling a squid bait and caught it

[@CookingWithClams]

Nice!! They’re a great fight

[@docshqrk]

Great video as usual Will. When are you headed back to Key West? Voted off the Island?

[@CookingWithClams]

Spring

[@tomlpdx]

Great episode!

[@CookingWithClams]

Thank you!

[@tommymitchell1070]

Pretty fish! Never seen them

[@CookingWithClams]

I only wish we got more

[@robertmalis4493]

Amazing episode will Bonita and Bonito, a.k.a. skipjack are the most commonly used for tuna fish in a can

[@CookingWithClams]

So from my understanding “bonito” covers like 4 different fish. This was an Atlantic bonito and not skipjack. I did a deep dive googling after I filmed this. Pretty wild

[@adamyoung480]

@@CookingWithClamsAloha, and yeah. Different fish, same name depending where you live I guess. I stopped correcting people long ago.

[@jowhi9296]

Leave it overnight on counter or in fridge to rest? Thanks for great video

[@CookingWithClams]

Fridge

[@jowhi9296]

@ awesome thanks Been trying to get a few togg myself

[@JohnBaruch10]

Interesting fish I’ve never heard of Bonito, so are you able to eat Bonita as well? They do look like tuna

[@CookingWithClams]

You can eat Bonita, I have on the channel but it is a much stronger flavor

[@Tog_Tastic]

Summer of bones up here in RI. I had to put my fillet and sushi roll skills to the test, but hands down the best raw fish we have!

[@CookingWithClams]

Agreed!! Close to Spanish mackerel

[@simpleman2]

Long Island is beautiful.

[@CookingWithClams]

It really is!!

[@simpleman2]

@ are the keys calling yet

[@Lookingglassaquarium]

Love ur videos .are u fishing western sound or eastern

[@CookingWithClams]

Eastern

[@Bmwqxtmop]

Another banger!!

[@CookingWithClams]

Thank you!

[@justuschmiii3173]

LOL TNX 4 VID LOL

[@CookingWithClams]

Thank you!!

[@goodun2974]

Everything looks delicious including the miso soup, but between the bonito flakes, seaweed, tofu and miso paste, how much salt is in there? I have cardiac issues and I'm on a salt restricted diet..... I can't even find a soy sauce that has truly low sodium.

[@CookingWithClams]

This is definitely not low sodium. The seaweed alone has high amounts of salt

[@adamkice7045]

Does Tofu taste better with a little grilling or smoke? Nice dinghy and sunset.

[@CookingWithClams]

I actually like it raw. But grilling would add another flavor

[@adamkice7045]

@@CookingWithClams Looks great in Miso.

[@AlphaGatorDCS]

nice! cool that the Bonita has some belly fat. I realize that Otoro is bluefin, but any fatty tuna is good in my book. my last meal would be a huge tray of otoro.

[@CookingWithClams]

Not a bad way to go out!

[@goodun2974]

Just don't eat the last of the Bluefin, please; as a species, they're in trouble. Within my lifetime they have gone from a fish locally called "horse mackerel" and used as dog food to a delicacy worth hundreds of dollars a pound in Japan. The days of catching giant bluefin regularly are long gone.

[@johnnywilliams1038]

Great video

[@CookingWithClams]

Thank you!

[@danawalker55]

Yummy!

[@CookingWithClams]

You said it!!

[@MelissaONeill-hi8gh]

How come you don’t use filet knives?? Curious if a chefs knife is better in certain situations? You did a great job but curious….

[@CookingWithClams]

. It’s a Japanese filet knife. I like a more rigid filet knife because I don’t have much dexterity in my hands from an accident. So the flex of an American style filet knife works against me

[@kellystandard703]

Perfet video! When you headed south?

[@CookingWithClams]

Thank you! Not sure

[@ShaunYoungfishing]

You prefer the fishing in Florida or NY? Seems like you fish more up there. 💥🎣🍻

[@CookingWithClams]

I miss the spearfishing actually and fishing for mackerel

[@ShaunYoungfishing]

@ Have you ever done much fishing for redfish or speckled trout?

[@mdv2043]

Man clams, I will keep the Bonita for bait but there are alot better fish in those waters for sashimi. For one flounder.

[@CookingWithClams]

This is Atlantic bonito. Different than Bonita and I would eat this over flounder any day

[@davidjames1692]

Not applicable in your situation but in commercial sushi doesn't the fish have to be frozen first... never "fresh".. (by FDA)?

[@CookingWithClams]

Yes

[@konstantinivanov1986]

Are you telling me I can get 3 star experience at home if I'm willing to do the work? Im in.

[@CookingWithClams]

Haha absolutely!!

[@AlphaAmongBetas]

Man clams reading the comments and people definitely don’t listen. I wonder what their comprehension is if they had to read content instead of watch lol

[@CookingWithClams]

Haha

[@JimStanton-m1b]

The Keys are missing their Clam… when can we expect to see ya shrimping again?

[@CookingWithClams]

Spring!

[@adamyoung480]

@@CookingWithClamsAloha. What does that make you. Most people do the opposite. I used to live on Longboat Key, we dreaded snowbirds.

[@RichardJackRobertson]

Black stripe Bonito Blue, silver and gold fighter sashimi honoured feast

[@goodun2974]

Nice Haiku !

[@ReelMahal]

Your cooking is Silky Smooth man! Another banger! I catch a lot of sheepshead and was wondering your favorite way of cooking it would be assuming you have cooked it before. I caught 15 recently and new vid is up check it out if you get the chance.

[@CookingWithClams]

15?? I’ve only cooked a few but what a great fish to pan sear!

[@CookingWithClams]

Great video! Just watched

[@ReelMahal]

@@CookingWithClams send me a recipe, please!

[@robertrickabaugh3304]

Looks amazing except for the Tofu. Bonito are not skipjack. Skipjack are Tuna, stripes on the belly. Bonito are mackerel, stripes on the top and they have teeth. You put so much work into these meals but I bet it's well worth it

[@chris6054]

Bonito are also a tuna, that just seems like we're playing semantics. All Mackerel and Tuna are in the same family...

[@CookingWithClams]

Unfortunately I learned that after filming. Bonito covers 4/5 different fish and yes this was an Atlantic bonito rather than a skipjack. Always learning!

[@goodun2974]

​@@CookingWithClams, if you think getting past colloquial names for fish and learning what's what is daunting, try foraging for wild mushrooms! I am always trying to increase my knowledge base about the various types I encounter when I'm hiking; mistaking a tuna for a mackerel or vice versa might make for a disappointing meal, but it's unlikely to make you sick and it certainly won't kill you! I strongly doubt anyone will mistake a puffer for a popular edible fish ( although if I was to visit Japan, I would certainly try fugu); but I've only eaten a half dozen mushroom types, which I am 100% certain I've ID''d correctly. Anyway, there have been virtually no mushrooms of any kind this fall due to the drought.

[@robertrickabaugh3304]

@@CookingWithClams Funniest part is everyone calls them Bonita up here, even though we know they are Bonito :)

[@troyrockstardad]

You're being awful quiet Will , nice fish

[@CookingWithClams]

Quiet?

[@troyrockstardad]

@CookingWithClams when you were cleaning the sea bass . You must have been concentrating, you didn't say much. 😆 I love your videos mr. Clams. Your one of my favorite KZbin guys.

[@Mazzey0006]

You obviously have skills with a knife for cutting/cooking, but how come you never use a fillet knife? That flex would make things a lot easier

[@CookingWithClams]

It’s a Japanese filet knife. I’ve explained why in a few other vids and in many other comments. I was in an accident where I broke my neck and I don’t have much feeling in my hands or fine motor skills. The flex of a light fillet knife works against me so I like a more rigid knife. This is a Japanese fillet knife, although not a traditional fillet knife it is still a fillet knife.

[@Mazzey0006]

@CookingWithClams gotcha, I must have missed the discussion before about the knife, I remember you explaining the accident and dexterity and such, was wondering about the knife! Thanks for the explanation!

[@markjohnson5982]

I fished Nantucket for 20 years. So tired of the Bonito, Bonita, little tuny,false albacore ridiculousness!!! No doubt Clams can make them all taste good!!! There is a difference though. Figure it out

[@markjohnson5982]

They don't even look the same!

[@markjohnson5982]

Florida must be ignorant, sorry I was born there.

[@CookingWithClams]

People go so insane over the albies here

[@adamyoung480]

Aloha. There’s at least two different kinds I’ve experienced. And you’re right, they don’t look the same, but I’ve figured out it depends where you live. Tired of arguing.

[@ronald3752]

Same arguments in NC too