[Music]
On!
Holy crap!
Look at that, how beautiful the colors are,
look at the patterning on it,
look at its tail!
Wow.
[Speaking Cantonese] Do we want this?
Sashimi on the beach?
...and we're going to slice this guy up and eat him raw!
Right now!
[Music]
Ready?
Lift up that backpack.
[All] Woah! Woah.
This is called a giant hawk fish.
[Woman] Woah. [Girl] Yucky.
See that?
Look at the color on it.
Especially, look at the tail right here.
[Girl] Wow. Yeah.
[Boy] Is it dead?
Yeah, it's dead.
[Erin] We're going to eat it for lunch.
When we-when you catch it
if you decide to keep it
you kill it really quickly
so it doesn't- it doesn't suffer by flopping around in the hot sand.
So we killed it, quickly,
and we're going to eat this tonight.
Otherwise you don't keep the fish
if you don't want to eat the fish don't keep the fish.
You let it go.
[Woman] How are you going to prepare it?
Well, I'm going to make sashimi out of it right now.
[Woman] Oh, wow. [Laughing]
Um, last night we caught two big ones
and we brought it to a restaurant and they deep fried the whole thing.
[Woman] Cool.
[Mom] Yeah, it was really good.
[Baby] Momma!
[Woman] What is it, Chelsea?
And then we've got-- [Erin] We've got crabs in here too.
I don't know what this one is.
[Erin] Wait, what is that one?
My Dad caught this one.
[Woman] Cool.
[Erin] and a lot of crabs.
Wanna touch it?
[Laughing] Yes. [Woman] Eden is my hands-on.
[Woman] I took a video of her the other day-- Hold it.
[Woman] She was like "I want to show you how to"
"make bait out of a snail--" and I videoed her doing it-- [Erin] Aw!
[Woman] So she was like, "first you take--" like exactly how you were doing it-- [Girl] Shhhh!!!!
[Erin] Oh my gosh! [Laughing]
[Erin] That's awesome!
[Mom] It's very cool! [Erin] You're going to be a YouTuber.
Here, hold this.
Hold it.
From under here, oh actually--
[Erin] It's kind of scary.
If you're--if it's too gross for you you don't have to hold it.
[Woman] You want to hold it? But feel how heavy it is.
[Woman] How about with a stick? Here. [Erin] Did you see the teeth?
It's got really sharp teeth, you know why?
[Boy] Why?
Because
it likes to eat
these hard crabs.
So if you open up its belly
you'll see a bunch of crabs in it
look how fat--it's very full right now.
[Woman] Wow.
[Boy] Open up the belly.
We're about to.
This is pretty much the freshest fish you're going to eat raw.
I don't usually eat raw fish, especially in America,
because I don't really know where it comes from. [Erin] Right.
and a lot of times,
sometimes, they could lie about it,
this, I've caught myself,
I know where it comes from,
and it was swimming probably 10-15 minutes ago.
So I feel safe eating this.
I know that this water is
this water has no factories or anything around here,
so this is very clean water,
[Erin] Right. There's not like
it's not like Baltimore water, like where we're from, [Erin] Right!
that--I would never eat anything raw from it,
I don't even eat anything cooked from Baltimore,
this is paradise because everything you catch from here you pretty much can eat
[Erin] Uh huh. Unless it's, like, venomous.
[Erin laughing]
I'm no sushi expert, okay?
But...
I think I'll be able to do this.
This is not a sharp knife.
I'm going to have to start right here. [Erin] Not very sharp?
No, the scales are just very thick on this guy.
See the scales?
Huge.
[Erin] Wow.
The skin is really thick on this guy, I just got through...
and that's the belly and ribs right here.
Okay, so when I filet this,
and I'm not an expert on fileting,
but first, you make a cut right here,
there's a spine right here
and you don't want to cut
directly on the spine, you want to cut as close to the spine but not on the spine.
[Erin] Uh huh. To get as much meat as possible.
and then as you go down
you start cutting the meat like that.
That's one filet right there.
[Boy] Poke its eyeball out.
[ Boy ] Poke its eyeball out.
Poke the eyeball out?
[Boy] Yeah.
I'm not going to poke the eyeball out.
There, I'm getting it in one motion now. [Erin] Yes, I see.
There. [Erin] Nice.
I'm going to take the skin off.
Leaving just the meat.
See?
Look at that.
Wow.
Looks pretty nice.
I'm going to put it on this side so it doesn't fall.
[Boy[ Are you going to catch as bass?
Hmm?
[Boy] Are you going to catch a bass?
No, I don't know if there's any basses here.
This called a hawk fish.
[Woman] Did you bring your wasabi powder in your pocket?
That's upstairs, we'll eat that later.
[Woman] Mix it with a little ocean water?
[laughing]
Yesterday we-we took the raw fish and made sushi rolls, we brought the seaweed and rice.
[Woman] Oh, that's cool. Yeah.
We're just getting the skin off right now.
and again, I'm no sushi expert, guys, don't--
[Erin] Don't judge me, right?
Yeah, don't judge me, I'm not the best
filet-er. [Erin] Don't judge.
I just want to eat some
fish right now.
[Boy] How do you kill that?
Hmm?
[Boy] How do you kill that?
You cut its gills...
and it dies very, very quickly after that.
You don't wanna
you don't want to let it suffocate
just give it a quick kill and its done.
[Boy] Do hawk fish eat coral?
They eat crabs.
A lot of crabs.
[Erin] We'll find out right now.
[Boy] I want to see the crabs that it ate.
Do you like eating crabs?
[Boy] No!
No? You don't like eating crabs?
[Woman] Do you like eating shrimp?
[Boy] Yes.
Shrimp, huh?
Here, here's the skin.
Woah, look!
[Erin] That's crazy.
[Girl] It's really bendy. That's weird, you want to hold it?
Go like this.
See the scales on it?
Okay, now there's still bones right here, you see that bloodline?
This is a bloodline.
This is why you cut the gill.
When you cut the gill,
the blood leaves the body
and, uh, if you leave-if you leave the
if you leave the blood in there,
that's what makes it kind of fishy.
[Erin] Oily.
Oily.
So I'm going to cut that bloodline out.
[Girl] So you're going to have blood all over your hands?
Hmm?
[Girl] You're going to have blood all over your hands?
Alright, I cut the bloodline out,
which is also lined with bones,
[girl] we want to catch a crab!
These are bones in here.
You don't want to eat that.
Fresh sashimi.
It doesn't get more fresh than this.
So I washed these off with some fresh bottles of water,
and now we're going to try some.
A little piece, here Auntie Kim.
[Boy] Why do you have that thing on your head?
Right? Not bad, right? It's pretty good.
[Auntie Kim] I'd just like salt and lime in it.
Little bit of soy sauce would be better.
So let's--we'll take it back to the hotel room.
[Erin] Soy sauce and wasabi, huh?
[Mom] Mmm, yummy.
[Laughing]
Erin, your turn.
[Erin] I've never done this, I don't think.
Well, there's no wasabi or soy sauce so you're going to have to really understand
you're going to have to really appreciate
just sashimi in general.
[Erin] Hmm, woah.
This fish gave its life for you.
To eat right now.
[Erin] Tastes a lot like
[Boy] What about, what about crabs? Tastes a lot like what?
[Erin] Almost like, like yellow tail.
Yellow tail?
Okay.
[Boy] We want some crabs.
[Boy] There's a crab right there.
[Mom] No.
Come on, eat one more piece!
[Mom] No, it's like, really fishy.
That's--! How is it really--? It's not really fishy! [Mom] I can taste the fish.
It's--can you really?
[Mom] Yeah.
[Mom] If you--I think if you put it in the refrigerator it's better.
[Erin] With wasabi and salt. No, I like it just like this. [Erin and mom agreeing with eachother] Yeah.
[Mom] You go ahead and you can eat it, alright?
Comment below, would you try it yourself?
Not bad.
It would be better with soy sauce.
It would be better with wasabi.
But the meat tastes really nice just like this.
Alright, here's what's inside its stomach.
You ready?
[Erin] Yeah, I'm ready.
Oh my god.
[erin] Oh my gosh.
A full crab!
[Erin] Oh my gosh!
[laughing]
[Erin[ That's why it was so fat.
[Mom] What is that?
A crab!
[Woman] Oh, what is that?
That's what they like to eat. [Erin] The contents of its stomach.
[Mom] They eat crabs, see that? There's a bunch of crabs there?
That was in its stomach. [Mom] Ew.
[Girl] Yucky. [Erin] All crabs. This is its stomach.
[Mom] What is that?
Its stomach.
[Mom] Oh, that's his stomach.
[Erin] Just full of crabs! All crabs. [Mom] That's what they eat?
[Erin] Yeah. [Mom] Crabs.
Look, even inside here, crab.
[Mom] Let's bring it upstairs and clean it up and sashimi it.
[Mom] That's it, right?
Yeah.
Look at this skinnnnuh!
It's like armour plating.
[Mom] How about the fish? You want to cut the--? This is probably
to protect from predators--well, definitely to protect from predators,
it's like armour plating, look.
It's very thick
and look how big the scales are
that come off of it.
I can't even get it off.
Oh, here.
Look at those scales.
[Erin] Woah. The size of my pinky fingernail.
[Erin] Ew.
Alright guys, we're going to take this home and cook it
a bunch of different ways,
thank you all for watching
I really enjoyed
I really enjoyed eating the fish on the beach just like this,
you can't beat the atmosphere here,
um, and you can't beat the freshness of the fish
that we just ate
uh, comment below!
Are we crazy or what?
I'm not too worried about worms
I had only just a little bit
and the water here is very, very clean,
um,
very undisturbed waters here
so I feel, I feel okay eating
a few pieces of sushi here.
But let me know what you think. Would you try it yourself?
We've got a website, senkoskipper.com
got a bunch of products on there to help you guys out
we've got a pier kit, surf kit, jetty kit,
super salty squid,
super salty tentacles,
thank you all for watching,
our job here at Senko Skipper
is to help inspire
and teach as many people who want to learn how to fish
how to fish!
[Music]