[Voiceover Jase] Welcome back guys this is island life in lockdown.
[Voiceover Jase] We are spearfishing for survival and it's been really hard going, fish have been scarce and deep!
[Voiceover Jase] Which is why I'm jumping in here to say how proud I am of Katie for Shooting this Spanish mackerel.
[Voiceover Jase] It is a very big deal to spear a fish this large and it could not have come at a bit of time.
[Voiceover Jase] Right now we are truly depending on the ocean and a fish like this
[Voiceover Jase] goes a very long way. You're really going to get a taste of island survival in this episode.
[Katie] Mummy got this one! [Jase] Mummy shot it. Mummy shot them all! [Katie] I shot both of the biggest fish today. [Arlo] Good job mummy!
[Jase] You don't love the mouth open. [Katie] Close your mouth.
[Jase] Okay so we get asked all the time about filleting fish. So what i'm going to show you today is just
the basics. So this is a really easy fish to fill it um but it's a more difficult fish to skin. We're
actually going to leave the skin on today because we're keeping this fish and if you're freezing or
keeping in the fridge you'll always keep it skin on because it stops it from drying out.
There's two methods so you always place a cut in the tail just in front of this little fin there.
Now the way I'm going to do today is the more delicate way we're going to actually cut along
up the the backbone there. The spine there and then over the spine and fillet up the belly
So what you can then do is do a cut in the top side just under that fin there.
Okay sharpest knife possible is always good and then you want to
run your knife along here cutting the flesh away from this top backbone.
Cutting away and it's going to lift off
the side of the fish frame there and all the way down until you hit the spine.
So you see there we've reached the spine and then you just want to keep lifting away.
Now i've actually come over the top of those bones on a couple, so i'm just going to cut away there.
=Because you want to leave all the bones on the frame.
Once you reach that big backbone there you go sort of lift
the fillet here and cut over the top of it.
That's your Fillet.
[Katie] Can you reach there.
We don't run it for too long here cause the sharks will come in.
All right i've actually um felt just one little bone in there. A couple there. I was cutting
really really close to the spine there so we can just come along afterwards and just trim them off.
When you're skinning a fish like mackerel or wahoo or something like that. I always find the
best trick is to cut it into the size pieces that you're going to use and then skin it. Because
it's such a thin skin it always just tears off the fish otherwise. So you can see here i've actually
broken through there. And then just up near these ribcage here you'd have to trim these out you
could de-bone it if you want to but the guys are going to use all this meat in a fish soup anyway.
Now the reason i'm doing this second one a bit differently. If you're not ultra concerned about
about getting every tiny piece meat off it. This saves you a ton of time but it does waste a little bit
of the fish. But because the guys are actually going to cook this up the family down the end
they're going to cook this frame up as a fish soup. It doesn't matter if there's a bit of fish left on
there. Because we're using absolutely everything today the head, the tail, the fins everything.
So that same method except instead of going up and then along you just take your knife
and you run it until you hit a vertebrae. Then you lift your knife slightly and it's going to keep...
going...
So I mean technically it's probably got a tiny little bit less fish there but
realistically for what we're doing it's completely fine. All right done.
[Jase] All right. [Katie] We're heading down to the other end of the island and drop off this fish for the families
that are living down there. Um i think there's ten people that's a good amount of fish though.
[Jase] So we're going over to open up a consignment of cargo that came in
just at the onset of our lockdown. Just because of where it came from
um there was a huge gathering in a community right near this shop. So i just put it in a little isolation area for three days just as a precaution.
The risk coming from this area was still incredibly low but we're just being super cautious.
Because we're going into a lockdown anyway so we might as well be really precautious in our
preparations and then we'd have to worry. Unless Out dropped some and broke some i'm not sure.
So for the foreseeable future it's just the family
and Rob and Out on the island with us so you'll get used to their faces.
Yeah good.
Oh one tiny little crack but it's okay it hasn't touched anything else.
That was my box.
Right now we have just come out of a lockdown, the
whole lagoon has been locked down. All the communities have had to stay put
and the country as a whole is still somewhat on the lockdown you can't travel between provinces.
So yeah we're kind of just trying to embrace what's going on. We're really really fortunate
here being that we do have the entire island as our sort of bubble. Um we do really really feel
for a lot of our um Solomon Island followers who follow the channel. We know that the situation is
a lot more difficult for a lot of people who are in Honiara or any of the urban centres. Or even
any of the local communities in Marovo that have a lot more condensed living. People a lot closer
to each other and resources are really scarce at the moment. So we really feel for you guys.
We're just going gonna keep trying to put out some really positive island vibes inspire people.
And yeah give people something to look forward to on a Tuesday. [Katie] we're trying our best to see this as
an opportunity for some more really good family time. Staying upbeat and making the most of
what we have. Because we do realise how lucky we are. [Jase] Guys what's the arrived? [Arlo and Filly] Paddle boards!!!
[Voiceover Katie] Getting into a groove with the things that keep us positive is pretty important to us right now.
[Voiceover Katie] Looking after ourselves, appreciating the resources we have and cultivating new resources too.
[Voiceover Katie] Nothing is going to waste around here including every minute of every day.
[Voiceover Katie] More than ever we are reminded of what is important in life and how to keep our heads high.
[Katie] What are you doing?
[Jase] I am harvesting pumpkin seeds, to make Pepitas. What do you think hello how's the fish?
[Arlo] Yum. [Jase] Filly what do you reckon? [Filly] Yum. [Jase] Filly asked for this one.
[Katie] Your meant to be meal prepping, not meal snacking. [Jase] Excuse me I cooked till 12:30 last night.
[Filly] Basil seeds. [Arlo] I have Kale seeds.
[Jase] Arlo what's this?
We love you grandma, we hope you feel better really soon!
Out, do you think she's lost it mate?