Fishing Adventures

Fish Nerds Podcast 152 Folly Beach, Taxonomy & Killing Trout

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We are freshly back from Folly Beach South Carolina and are so lucky that the Fish Nerds Correspondents are creating content while we are gone.

In this episode we hear from

Chris Weatherhead and Clarence Felder  www.actorstheatreofsc.org they share some fishy stories and are really cool Historians too!

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Clarence Felder (star) Chris Weatherhead (Director/Writer/Producer) & Jean Carlton (Associate Producer) receive awards for both films in Houston!

 

You should visit their website and check out their works.

Hugo Joins us and cooks up a yummy Rainbow Trout!

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Doc Martin is back and helps us with Taxonomy

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Finally Andrew Lewin from Speak Up For Blue is here to tell us a little about conservation

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Fish Nerds Podcast 145 Carrie Z, Purple Octopus & More Reasons to Fly Fish



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Intro Guest read by Wachusett Reservoir Addicts

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Carrie Z of the HuntFishTravel Podcast, and of the Adventure & Travel Podcast launching this summer!

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This episode is brought to you by you! Our Patreon Supporters, our top tier supporter is Josh Lopes, Josh Lopes is an accountant and tax season is coming up. Josh also owns a vacation rental property next door to my house. If you want a great tax guy and are in Massachussetts give Josh a call http://www.lopestax.com/ you can find links and phone numbers at Fish Nerds.com

 

If you want to support the Fish Nerds head over to Patreon.com/fishnerds we are asking fans to donate t dollar per episode

Spearing Fish with Carrie Z (11 minutes)

http://dnr.wi.gov/topic/fishing/sturgeon/sturgeonlakewinnebago.html

Promo Outdoor Podcast Channel

Rich Collins – Fly Fishing Minute www.thirstproductions.com

Purple  Octopus

Purple Octopus 1Purple Octopus Marinating

Killing fish and time with Hugo https://www.facebook.com/groups/outdoorculinary/

Purple Octopus

1 octopus, beak and eyes removed

1 red cabbage, sliced so it’ll fit in a juicer

Juice or puree one head of red cabbage.

Place the octopus in a tupperware and cover with the cabbage juice.

Place in fridge for 24 hours then remove and rinse.

*At this point I vacuum sealed and cooked the octopus using the Sous Vide device but you could otherwise

bring it to a boil and cook on medium heat in water for 20 minutes per pound.

Sous Vide Method

Preheat Sous Vide bath to 180 F

Vacuum seal the octopus and cook in Sous Vide for four hours.

At this point the octopus will be perfectly tender and ready to use in any recipe. I used my Searzall food

torch to give it some color and a little charring

Purple Octopus SearingPurple Octopus Cutting Board
Octopus Asian Salad

Michael Frank www.franksflyarts.com Ken Edmonds of Georgia talks fly-fishing & Dave Whitlock

 

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Big thanks to Mystery Tackle box for supporting this episode, to get 5 dollars off your first order www.mysterytacklebox.com Unboxing

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Fish in the News

http://www.pbs.org/newshour/rundown/brazilian-city-uses-tilapia-fish-skin-treat-burn-victims/

 

http://www.foxnews.com/travel/2017/02/07/annual-japanese-snow-art-festival-uses-real-frozen-fish-in-controversial-display.html

 

 

 

Cooking Codfish Tongue and Cheek

We are not kidding, this is a thing and you are going to love it.
The great thing about cooking codfish tongue, cheek and collar is that most people throw these away and you get them free or super cheap!
Culinary Correspondent Hugo Medeiros put this recipe together for us.
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Fried Codfish Tongue, Cheeks and Collar

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Fresh codfish tongue, cheeks and collar
McCormick Golden Dip Seafood Fry Mix
Water
Heat oil in a deep fryer to 375.
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Prepare batter per instructions on the Fry Mix box.
Dip the cod pieces in the batter, let drip and then slowly lower into the oil. Do not overcrowd or the oil
temperature will drop and you’ll have soggy food.
Fry until golden which should be about five minutes.
Lift basket, let oil drain and then place seafood to drain on a plate with paper towels.
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Fish Nerds Podcast 130 No Humans are in this Tinned Fish!

 

This episode might have gone too far. Clay thought it would be a great idea to eat Tinned Fish for the Thanksgiving Special. So Clay invited friends Rich Collins and Vinnie Matturro to join him to eat a pile of tinned fish. The boys quickly realized they were in over their heads. They then learn about what happens when tuna is cooked without removing the workers from the oven. Enjoy this show!

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Six reasons you should eat Sardines

http://summertomato.com/6-reasons-to-eat-more-sardines

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Fish Nerds Podcast 129 Line Cutterz, Shark Tank and Guide Disasters

 

 

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The week our co host is Michael Frank, Mike is a guide in South Carolina and is brother to the Amazing James! His guide service is Frank’s Fly Arts Fly Fishing Guide Service – Guest intro read this week is NANFA’s Snorkel Meister Casper Cox 

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Our friend Vance Checks in, Vance owns and created the Line Cutterz Ring. Line Cutterz will be on Shark Tank Friday November 18 at 9pm EST. on ABC. We learn a lot about getting booked on the show and about the History of Line Cutterz.

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Cooking Correspondent Hugo Medeiros checks in with a recipe for Trout Pate’

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Finally in Fish In The News we learn why everyone got the election results wrong except a little fish in India

http://indianexpress.com/article/trending/bizarre/donald-trump-us-president-chanakya-the-fish-got-it-right-4365787/

You’re not going to want to miss this show.

http://traffic.libsyn.com/fishnerds/FN_Podcast_129__Line_Cutterz_Shark.mp3

 

Ginataang

Ginataang

ginataang

(Filipino Coconut Milk and Vinegar Dish)

Ingredients:

6 cloves garlic thin sliced

2” knob of ginger peeled and minced

1 large onion julienned

1 tbs olive oil

1 can coconut milk

1/4 cup vinegar

1 long hot chili pepper

1 pound of fresh cod fish

1 tbs fish sauce (optional)

1 tbs brown sugar

salt and pepper to taste

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This is one of my favorites. Its so very simple, yet has such a delightful flavor.

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I was lucky to have cod that a friend of mine caught himself and gave to me.

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Combine all of the ingredients and cook over medium heat until fish is flaky. To check for flakiness, stick a fork in the filet and twist.  If the fish flakes apart it is done.  Do not overcook or the fish will fall apart.  For one inch cod filets this takes about 10 minutes.

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 Serve with jasmine rice. Garnish with thin sliced Thai chilies and lots of scallions.

For more information about this recipe listen to the PODCAST EPISODE it was featured on.