The Most Annoying Fish To Fillet

[@Opaleye]

I have been watching your videos for years! It was such a pleasure to try ISO fishing, my favorite type of fishing, with you! Thank you very much again for the opportunity to be in your video!

[@jackwilson578]

Dang a 18ft rod? crazy where can i get it?

[@ccuellar6212]

@@jackwilson578 His website is in the description.

[@newtypetommy]

Shawn you are the best! you helped me source my set up on a last minute!

[@DetailDopamine]

where can i get that jacket hes wearing?

[@Opaleye]

@@newtypetommy Im glad I was helpful!! Ask me anytime when you have any questions!

[@Nimaher]

Well done Taku - absolutely spot on with your advice about parasites. I’m a food safety consultant and I wish I had the same influence as you !!! Love your content and thank you for sharing parts of your life with us.

[@robertmorris4708]

How do you know if a fish has parasites

[@LettuceLand]

@@robertmorris4708 If you’re fileting a fish then you’ll typically be able to see them

[@tonyluiscomedy]

Its definitely appreciated as someone who likes to be informed on such things. He really makes a very concerted effort to inform on food safety regarding pretty much everything he does.

[@HeadShootChannel]

Where I live, during the summer, trigger fish is so abundant that we dont want them anymore. Try to cut in a straight line from the dorsal fin to the belly, is the best way. My record from filleting this fish is 52 seconds.

[@HeadShootChannel]

@Crimson Outdoors Co. Flores island in Azores, Portugal

[@UnionCountyPhotography]

They’re good tasting too, I live catching them in the summer near the docks and marinas/ports

[@WolfennFaLL]

Hahahahaha i was reading your upper commentary and azores came to my mind. I've been surrounded by this salwater piranhas a lot of times in Terceira, sao Miguel and Faial. You just cant use soft baits!

[@davidblanck4131]

Love seeing you have Opaleye on the channel again. I found his channel through you. Hope his rod business takes off.

[@Opaleye]

Yeah we actually did some fishing together before Covid! I'm surprised that you still remember me haha Thank you so much!

[@david-iam]

I agree…but suspect it’s more a labor of love than any real income from the rods given all the sourcing and shipping all the way here. Usually how it is for single enterprises like these.

[@Opaleye]

@@david-iam Yeah that is true. For me, fishing is my hobby and passion. And, iso fishing is my favorite type of fishing! I'm hoping to make iso fishing more accessible to the people who want to try it

[@davidblanck4131]

@@david-iam I agree with you 100%. Nobody wants to lose money though. But, who knows? It may become a big thing in the rock and pier fishing community. It would be nice. My biggest problem when fishing off the rocks in the harbor would have been avoided with that rod design. It makes a ton of sense.

[@Opaleye]

@@davidblanck4131 haha maybe! Yeah, it is perfect for fishing from the rocks and jetties. It is a lot safer using a longer rod

[@lynnsmith7159]

I've suggested this to many youtubers but the easy way is to gut the fish then just put him on the grill or in oven with seasoning and butter in gut cavity and the skin will harden and pull right off...simple and delicious.

[@MrRevolverRecords]

its the way to go, way easyer and delicious !

[@jamesgriffin7711]

Back in the late 1980's I used to fish a lot in San Felipe, Mexico. The preferred fish for ceviche was trigger fish. Absolutely delicious but as you said a pain in the butt to clean. Turns a sharp knife dull in a heartbeat.

[@100bgeagle]

Just like sheepshead, I hate them!

[@francisgarcia375]

Fresh fish is always good and making it from the ocean can't beat that also the views is stunning. Thank you and more to come

[@fatboi839]

Your videos are the only ones I watch from start to finish on youtube

[@mattford4056]

This is my new favorite KZbin channel.

[@NorthwestN8V]

The way taku makes his meals are so satisfying! good job taku!

[@johnlgarrison]

Taku, Love your videos. I learned this trick from a Mexican Pangeo for cleaning trigger fish. Use a common box cutter with a razor blade and a pair of pliers. it will save the edge on your beautiful knives.

[@holkagebelieveit2630]

Super cool to see people so passionate about something. This is what most people are missing in their lives

[@mikedelacruz3135]

Ultra fresh Ceviche.. YES PLEASE 😋👌!! Awesome upload Taku 👊🏼😎🤙🏼

[@sungmin82]

Oh man I miss fishing in Asia. I remember standing on the rocks on an inhabited island of Korea for 6 hours to catch nothing. lol... but it was an experience.

[@Opaleye]

I totally feel you. They dont have resources like we do here in CA.

[@david-iam]

I recall my drive through the mountains of Japan, in Koyoto. And spotted some fisherman on the banks of the river with rods that seemingly went halfway across the width of the stream they were fishing. Like 20ft long.

[@Opaleye]

@@david-iam Yeah! you are right! these rods are about 18ft long

[@nomadhomad3685]

Those triggerfish are so good. Totally worth the effort

[@Opaleye]

indeed!

[@david-iam]

Great episode with OpalEye. That location looks so tranquil. I want to fish there. Triggerfish is delicious. We caught some in Bay of LA and the panga captain did quick work filleting them. I recall him scoring and tearing the skin using pliers. Just keep the momentum going.

[@Opaleye]

Yeah as the water temperature is increasing in recent years, we see more triggerfish in LA county. I have seen people catching them from redondo, long beach, catalina, etc. These species were very rare here a few years ago

[@viledanew]

@@Opaleye just don't ruin Taku's knife :)

[@Opaleye]

@@viledanew Of course :)

[@Rottenkirsche13]

It would be an honor to come across Taku he’s the reason why I love the concept of catch and cool.

[@mrsenstitz]

Congratulations, Taku and Jocelyn. Well earned. I love your channel.

[@roberthigginbotham114]

Love watching you prepare your food. Specially how you break down all the different types of animals

[@jeffpho7842]

You guys made it look so easy to catch those! Ceviche looks bomb!

[@sheybaby6504]

Yesssss TAKU and JOCELYN you guys are amazing and I only dream of doing the stuff you guys do wit my wife but I’m working on it!!! you inspire me thank you!!!

[@maroonguy2180]

Here in Hawaii, we cook triggerfish on the bbq, whole, not gutted. The skin will start to break when ready. Take it off the fire, peel the skin back, and enjoy a tender and moist feast! The cheeks are to die for. Try it some time. 🤙🏽

[@lesson2us]

Long rod setup like this are used in fresh water fishing like bluegill and crappie fishing as well

[@jonathanvildosola2824]

I spearfish these all the time in Mexico.. We call these dinner plates! Excellent for ceviche. They also are really hard to kill. Great fillet job

[@sndes-x2x]

Oh my! You could probably make boots out of that trigger fish skin, it's so strong

[@TheMeltingPointOfWax]

Trigger fish ceviche is the best one. We call them "cochitos" (little pig) in my hometown back in Mexico.

[@windyfishing9563]

Another great vid Taku. We have been doing a bit of ISO fishing down here in Aus lately, chasing various fish off the rocks and surrounds. Lot of fun those ISO rods.

[@Opaleye]

Yeah! I have seen those videos. Looks Amazing! Drummers and groupers are definitely on my bucket list

[@amasterfishing5544]

good to see Taku and Shawn working together, nice collab

[@Opaleye]

Thank you so much :))

[@MiaOgundipe]

Jocelyn's knack for fishing is unmatched. I don't even know what it is. . . but she's impressive.

[@jennajenkins4932]

Absolutely love the food to table aspect! You're amazing and I adore Joslynn!❤

[@eriknulty6392]

Hey Taku, i highly recommend you try sheephead sashimi. it is honestly one of the best white fish for sashimi in my opinion. mild flavor, AMAZING TEXTURE, nice and firm with a good bite to it. maybe make a video of you trying it. ???

[@avhh357]

Such awesome tips from this video!!! Info about eating raw fish, and parasites. And of course you always make me hungry (and thirsty with your beer all the time hehe) with everything you cook Taku. Big fan here for many many years now. Thanks Taku.

[@finalbossskeletor4922]

*I like the fishing rod plug at the end that was awesome*

[@User5260jo]

Wow, fishing in Korea? The sea is calm, though it is cloudy. You are in Korea, making me miss the Philippines! Have a wonderful time out there!

[@afout07]

I had heard that triggerfish were extremely tough to process. I caught one recently and found it to be fairly easy to filet. I insert the knife under the pectoral fin and then work my way up towards the top of the fish and then along the back. I found it to be about as annoying to fillet as the sheepshead we have on the east coast. They're tough but if you know how to work around it, they're not too bad at all

[@paulfernandez6104]

Taku: "You can't tell from the GoPro, but its really long..." Jocelyn: Starts giggling... Great vid man!

[@huntercheng4472]

A collaboration I’ve been looking forward to! Love you guys

[@Opaleye]

Thank you so much :) You are the best

[@FatLittleButterfly]

you can make armor with that skin xD the camera movement rocking when you explained the parasite thingy gave me motion sickness lolol

[@jkolng7189]

Always a pleasure to get these amazing vibes off of your videos, love your content & keep up the great work!😊

[@chichibangbang3667]

That trigger fish skin sounded and looked like sandpaper. Ceviche tostadas. Can't get better than that. (Taku watching Jocelyn reel in a bigger fish) Taku: She always outfishes me Hmm...perhaps a new channel, "Jocelyn's Fishing Life!"

[@坂本玄-e7v]

I will definitely subscribe it!

[@chaosmassive777]

Awesome, Kawahagi!! Their skin is a trip. Sort of like shark skin, easy to peel, not fun to filet but still delicious.

[@toniboi9284]

We use trigger fish to make ceviche all the time we go to baja, we cook it with lime, plenty of red onion more than you think, and salt for 30 minutes in the fridge, then add cucumber, cilantro, tomato, black pepper, chile cerano, more salt but not to much, avocado and salsa negra

[@GravInducedSleepTrac]

TAKU "SHE'S ALWAYS OUT FISHING ME" LOL :D

[@DiscoveryDan15]

Awesome video, I should try ISO fishing. I’ve seen people out there with huge rods and I always just thought they were huge surf fishing rods haha I guess I learned something today and another type of fishing to research and learn 👍

[@Opaleye]

Yeah surprisingly there are quite some people who enjoy ISO fishing in CA!

[@thasco]

Ayyyyyy Taku Tuesdays has arrived.. s/o to the lovely Jocelyn aswell.

[@gradybrowning3976]

Catch lots of trigger in Florida, they are one of my favorite!

[@MrAcuta73]

Those rods are crazy! Looks like a helluva lot of fun! You get to do some seriously cool things! Was always told: Spend money on experiences, not on stuff. Seems you are sticking to that very well!

[@Opaleye]

Thank you so much! On this day, a sea lion took the fish I hooked. It was a real fight on my rod. Fortunately, I pulled the fish out of its mouth with this rod

[@MrAcuta73]

@@Opaleye I may have to buy one eventually. Be a kick to fish off the jetty or shallow off a boat for rockfish.

[@Opaleye]

@@MrAcuta73 This rod is perfect for fishing off the jetty. You dont get snagged as often since you leave your hook off the bottom of the water with a bobber. Also, when you fish on a jetty, using a long rod is a lot safer.

[@haroldtakahashi8875]

💛...so, it's like a hybrid tenkara?....also, more details about the hooks too...great episode...

[@ThydaCookingTV]

Nice ! Beautiful video Taku

[@ShalomShalom-d5c]

Try pineapple in your ceviche. Or mango. Yum. We always start from the head/spine cut along spine to tail to filet, flip it over- do the same. you never have to gut the fish.

[@fishinfool3795]

I make ceviche with freshwater fish all of the time and haven't had any problems so far. Mostly use panfish like bluegill, though sometimes will use walleye or pike. Love ceviche sooooooooo much!

[@Rob-ze1wi]

Thanks for the new fishing techniques Tacu.

[@adrianko1601]

Cut the liver into small cubes wrapped around with thin sashimi slices, one of the best sashimi I’ve had!

[@Opaleye]

Korean people love to eat it like that too!

[@Surly1966]

Wow, like trying to pull the leather off a bull, that’s some tough fish skin. It’s nice to see my theory that you always do better fishing when Jocelyn is with you stands true again!

[@davescheer5038]

Trigger ceviche tostados , now there’s a mouth full , those long rods have a lot of bend and action I think you need to put them thru a big fish torture test 👍🏼. I hope he sent a set of them home with you and Jocelyn 🤞🏼, can’t wait to see what’s coming up with the cold weather moving in 🤔. Stay safe and have fun !

[@Opaleye]

You are right! When I was testing FLAME, I tested the rod on yellowtail! Also, on this day, a sea lion took the fish I hooked. It was a fun fight on my rod. Fortunately, I pulled the fish out of its mouth with this rod

[@davescheer5038]

@@Opaleye with the long length off those rods it’s got to be way more fun , it’s like fighting them on a fly rod , but I would have concern’s I believe your rods are telescopic, and most telescope rods have weak joints , I had a telescopic fly rod it didn’t last long on my first big fish , this the reason most fly rods have male to female joints at their sections , but if there is enough shaft inside each section that might make it a lot stronger , 🤔 interesting concept , so any thoughts on a telescopic surf casting rod ?

[@Opaleye]

@@davescheer5038 For the rod, I used a great quality carbon, so the rod is very elastic. When the rod is long and elastic, it can control big fish more easily.

[@Opaleye]

@@davescheer5038 Yeah, no matter what kind of fish you hook on this rod, it is a lot more fun :) it feels bigger and stronger

[@ItGetsReelFishing]

Awesome video as always Taku

[@reelin_it_with_jake]

That’s crazy how you can catch them off of peas! Really cool the way you catch them reminds me of crappie fishing. That trigger fish has some crazy armor 😆

[@anotteroutdoors]

We have those over here in NZ, but call them Leatherjackets due to the tough "leather Like" skin. Not the best fish to eat, plus they smell a bit if you pierce the gut cavity if memory serves correctly.

[@Boonicat71]

Yayyy! I love Opaleye’s videos!

[@Opaleye]

Thank you so much :)

[@SomethingWiley]

Thanks for allowing me to watch interesting videos.

[@FishAnotherDay]

Gotta love telescopic rods!. Nice ceviche👍

[@digdug1577]

what a fun trip. interesting to see the korean/japanese fishing technique with long poles. Refreshing to see how other people chose to do it, encourages us to think outside the box! What a delicious recipe, going to have to make this. I can't believe your man doesn't eat seafood (he's a fisherman!) or drink beer,.. I wouldn't trust that guy. lol.

[@hungpham]

Where is this Taku? Southern Cal or some tropical island? Beautiful site, great video.

[@socal.sunshine]

More than likely somewhere in central or northern California seeing how both Taku and OpalEye are from around that area

[@user-ln1up9xi4k]

@@socal.sunshine No this is probably Catalina but definitely so-cal, triggers and opaleye are very rare north of point conception, especially triggers which are most common off OC and LA (even more so than off SD for some reason) and even sheephead become rarer as go further north. Especially males of this size, wouldn't see that anywhere off central or northern california.

[@Opaleye]

Catalina Island!

[@socal.sunshine]

@@Opaleye oooh~

[@daveofthepwdaves2146]

Loved the sounds of your VG-10 complaining about the skin thickness

[@JDspitzamillion]

Nice idk they had trigger fish in Cali! Always caught them in Okinawa!

[@_Merica_USA]

Another great video and meal🍱

[@willisgemutlich2608]

oh and a have a couple surf kayaks you can borrow and a safe space to park if you want to do an impromptu stopoff in no-leta. I don't think I can join you but you're always welcome.

[@fishingthedriftless4063]

Love the videos! Not only are you really good at catching stuff to cook, but you also are really good at cooking. All the videos so far of your have ended up with me being hungry😄

[@tilovon30]

Where was this filmed? That view is awesome!

[@ABVang]

Tell me you have big balls without telling me you have big balls… Taku: Eats Fish Raw Love your videos broham!

[@Grizzlyarchery]

Great video man. Loved it.

[@JoeShowFishing]

TY is my guy!!! Love it!

[@Opaleye]

He is the best : )

[@1qwertyrewq1]

In Siberia they make a dish very similar to ceviche with raw freshwater fish called "sugudai" (сугудай). They also eat raw freshwater fish in the form of "stroganina", which is thin slices, or shavings, of frozen raw fish.

[@socal.sunshine]

I believe if you flash freeze fish or freeze for over 72hours itll be enough to kill most any parasites or bacteria making it safe to consume raw. Thats what they do for sushi fish like large tunas

[@tysonpeterson6119]

Taku, I know there is the "American" way of eating Sushi and there is the correct Japanese way of eating Sushi. Could you please do a episode on how to eat Sushi properly. Like when to use the Ginger for instance, what is the proper way in Japan? I don't ever want to accidentally eat Sushi wrong and insult the Chef and I love Sushi, but I have heard about 100 different ways of eating it "properly" as I was told. However they were all different. Thank you. Love your channel.

[@WaitWhoWhat]

The proper way is to eat it how you enjoy eating it.

[@tysonpeterson6119]

@@WaitWhoWhat Oh yeah I know and I appreciate the input, I was just listening to a couple of famous Japanese Chefs and they were saying there is a proper Japanese way of eat Sushi and then everyone else's way of eating it. I plan to visit Japan someday and I didn't want to insult a chef by eating it wrong.

[@dominic_a]

A chef I worked with said never mix wasabi and soy sauce. Swipe the wasabi on individual pieces. For nigiri, always dip the fish side in soy sauce, not the rice side. And eat ginger between bites of different sushi to cleanse the palate. He also said poke belongs next to rice and nori, not on salad lol.

[@tysonpeterson6119]

@@dominic_a Thank you so much, those are some things I did not know. It is very much appreciated. If you think of anything else please let me know. Thank you again.

[@WaitWhoWhat]

I'd imagine any chef worth their salt wouldn't be upset about how you eat their food but I could be wrong. I always found it fulfilling when people simply enjoyed my food.

[@lintyprismgamer7099]

Never stop man, love your videos!

[@Spicychicken83]

I got food this time buddy you won't make me hungry while I watch lol

[@alyssaeveryday6732]

We eat this fish every summer in the philippines. You gotta grill it till the skin is a bit burnt. It’ll be easier to peel the skin off, then put lots of butter on the flesh and sprinkle some salt and pepper. Do it on both sides. You can also drizzle some soy sauce and lemon juice. Thank me later. Lol. 😁

[@erikrosch6047]

Jocelyn´s fishing outfits are amazing. I don´t even dress that well at weddings bro...

[@yongjianyi3556]

They are called leatherjacket here in South East Asia. Pretty common fish.

[@razelanquartzsaver6419]

Very easy fish to grill whole, loved it.

[@pain_codm]

to correct your information, this type of rod and hook is available in Morocco, Tunisia, Libya, Egypt and it's really common to fish with it and we also hunt the same fish Grey triggerfish

[@rykubot]

opaleye is a beast fisherman! and that ceviche looked so goood bruuuhhh!!

[@Opaleye]

Thank you so much :)

[@stefandudic9296]

I fish sheepshead over here in Jax FL and I looooove them, such good eating

[@yanjijay6752]

Ahh Taku Tuesday always cooking great & fresh foods.

[@Genessis001]

WOW 😳🤙🤙 You guys literally hit the jackpot IMO. Sure, coulda had your wants of different fish but man.... New Fishing Style+Success ✅ Clear Water ✅ Calm Water ✅ Success in Life, New Adventures & New Friends 👍🙏✅✅👏⭐☝️🐐

[@brandonwalmsley1863]

That Stradic Reel is a beast, but holy crap a 17ft rod!?

[@Highscraper455]

In the Caribbean we call the trigger fish a different name actually.. we call a old wife fish lol

[@DonJetblack00]

Taku is crazy consistent with his vids! Keep at it my man!

[@augustinecampbell7337]

That is such beautiful country and waters

[@thatpointinlife]

I worked as a fish monger for a year. Halibut and Monkfish were the most common to find parasites in. Never worked with Triggerfish, and now that I've seen this I'm glad I didn't. 😅

[@kdantes1082]

You can cut a little bit in the tail then use pliers so you grab the skin and roll it its so much easier than using a knife

[@vancevehrs5601]

That was a totally new types of fish, like you don't normally catch. Interesting.

[@lohyubin1236]

Hey Taku, I finally decide to subscribed. Great job on your videos. I am a chef, fisherman and freediver too. Also used to lived out my van in Tassies, diving and spearfishing. Be good if one day u can check out Tasmania or Australia. Insanely beautiful. Btw, u might find just gripping the skin of the leatherjacket / tigger with a piler and just pull. I feel painful for you knifes.

[@nm7006]

Got the notification for a new video and my day got immediately better!

[@anthonyzimmer5032]

It looks like it would be very easy to get hurt cleaning a trigger fish!! Love the content guys🥰 Tight lines 🎣

[@andreashipkins1403]

hey taku! my names andreas and we met at jettywave the other day. just wanted to say keep up the awsome vids!

[@willisgemutlich2608]

sheephead are like butter when you bake them. I don't know if I already said that or if I told landshark, but stuff it with loose grabbed rosemary (with the sticks on I just blast the plant before I pick it) and some lemon. I can't wait to see what you did with yours. I like to launch off at goleta pier because it's easy. There's a fire lane that I've been told if you throw your kayaks off and to the side and go repark no problem, but if you go at 5am you can actually get a spot up front as well. Lemme know if you're passing patterson exit on the 101 soon and I'll grab you a bag of avos. I want to see you remove the brown spots btw. I never order avo in restaurants anymore because I can taste the difference and I'm an avo snob. Don't scoop, peel. The defects are usually under the skin. It tastes like rancid peanuts.

[@CUBICHI1985]

Willis, what do you mean by "blast the plant before you pick it.."?? Please elaborate, sounds like a great recipe.. cant wait to try it!! 🙋‍♂️ cheers

[@willisgemutlich2608]

@@CUBICHI1985 just blast it with a hose to get anything loose off, and if it's public or a neighbor's be respectful of where you tear it off. good neighbors make for good neighbors, so ask permission and give them some limes or whatever you're growing. public, take what sticks out and breaks easily. pay attention to when the city trims it and take just the tender tops before they do it, or go meet them and ask for a handful of the trimmings! you might be amazed how stoked garbage dudes or city landscapers are when you roll up and say hi to them. it's rough work, and knowing they are appreciated is a gift. speaking of which, the japanese tradition of bringing gifts is not japanese, it's worldwide, and it should be continued. If you need extra garbage out, or if you just make a tradition of it, bring a handlful of something. I understand that tipping is not customary in some places, but I believe that this is because money is offensive. Gifts are appropriate, money is not. "It's the thought that counts" some fresh limes or avos or whatever you got and you have new friends. Do it.

[@geecee9770]

I use a serrated blade get through skin to the bone, take fillet off, then trim the fillet last while holding the skin down

[@nesiansides7133]

Looks like our John dory species New Zealand. Nice in many dishes 👌

[@butziporsche8646]

Taku, how long and below what temperature do you have to freeze fish to kill potential parasites? For instance, I really like the farmed Columbia River Steelhead from Pacific Seafoods and I want to use it to make gravlox and it's flash frozen so I assume it's safe right out out of the supermarket?