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



Untitled

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

Print

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.
Cod Photo Black and White

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.

Cooking With Hugo! Ginataang

 


Podcast 125 Hugo

This podcast is listener supported by our fans!  If you want to support this show and keep some bait on our hooks please consider joining our Patreon family.

patreon donate button

 

Guest intro read by Liz Covart host of Ben Franklin’s World a Podcast about Early American History

ben-franklins-world Podcast

http://www.benfranklinsworld.com/

 

Barry Singer, Fish Artist and Fish Nerds supporter, called us last week to discuss why he supports the show.

I love cooking fish, but am not great at it.  Fish Nerds Culinary Correspondent Hugo Mederios came to the rescue with this fantastic Cod recipe.

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

img_2113-1

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

img_2816

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

img_2817-1

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.

img_2116

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

Also in this episode, Hugo visits the Westboro Farmer’s Market and interviews Hannah from  Farmstead Goatcheese.  Listen to find out what this has to do with fishing!

Hugo wasn’t done!  He then bumped into Spencer from  Red’s Best Seafood and filed this interview… makes me want to head down to Massachusetts and go to this farmer’s market. 

 

As you know October is Breast Cancer Awareness Month, this month the Fish Nerds were asked to help raise money for the National Breastcancer foundation and partnered with a bunch of organizations to make it extra valuable to make a donation. If you donate through the Fish Nerds link www.fishnerds.com you will be entered to win fantastic prizes, Sweatshirts from Maintunafishing.com, Dexter Knives, Line Cutterz Rings, a Guided Ice Fishing Trip with Me, a Guided river trip with Twin Maple Outdoors, Pink Fishing Swag, FINS line, and Karent Talbot Art gave us a set of four Angler’s Pints…

Just go to www.fishnerds.com and make your donation.

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We have lots of Fish Nerds friends impacted by cancer, as you heard earlier this month Lindsay Whithers from Maine Tuna Fishing.com had breast cancer at 27, hence the fundraising we are doing.

 

Super Friend of the FIsh Nerds Ryan Dubay suffered from Lukemia, Hugo bumped into him this Summer in MA and gave us this interview. I think you’re all going to like Ryan as much as we do!

 

RYAN DUBAY

 

So that’s it, you’ve listened to a bunch of Fish Nerds when you should have been fishing

 

If you want to support the fish nerds, head to FISH NERDS . COM and CLick the Patreon link and help us crowdfund this show, we really need and appreciate your support

 

Big fat thanks to Hugo for doing the heavy lifting in this episode, to follow his adventures look for the outdoor culinary group on facebook, you will find a link at www.fishnerds.com

 

Until next time Follow the Code of the Fish Nerds

Spawn early and often

 

Never trust a free meal with strings attached

 

And swim against the current every chance you get.