Pescando pra fazer LINGUIÇA DE PEIXE- fartura na roça

Hi, my people! How are you? I'm going to the well to try to catch some fish to make a fish sausage. I'll show you how I get the tilapia fillet and how I make this fish sausage. Giovana is sleeping and Laureano is camping close to home. When she wakes up, he'll take a look at the kids for me. I'm going to try to catch these fish today. Let's see if we can catch them. I'll show you there. The well is here, guys. I'll leave it there. Here, guys, I'm going to use the net to be able to catch the fish. I brought a little bit here. I use these here. I'm going to use the net to be able to catch the fish. This one is very small. There are some bigger ones. I'm going to put a lot of it to get a lot of attention. I put it like this. Let's go. There, guys. Three tilapias. I think this is enough to make the fish sausage. Now I'm going to show you how we get the tilapia fillet. First, I'm going to cut here. I'm going to take the head off to give the fish an advantage. The thorn is here. We're going to cut it right here. Here in the middle, there are still some thorns here. Just cut it like this. I'm going to pass the knife underneath. It's just the skin. Here are some thorns in the middle. Now the last one. I'm going to pass the knife over here. You can take advantage of these parts to make a sauce. You can take advantage of it. I'm going to pass the knife here. The thorns are here and I'm going to pass the knife here. That's it. It's just the skin. Here in the middle, there are some thorns. I'm going to do this here. That's it. There are no more thorns. Now we're going to wash this tilapia fillet to be able to make our sausage. Guys, I like to cut into pieces first and then season. So I'm going to cut it into pieces and then season with our seasoning. The seasoning can be of your choice. Tilapia is a very soft fish, so we have to add a tablespoon of wheat flour. Guys, the gut we're going to use to make this sausage is going to be this one. It's not a real gut, it's like gelatin, collagen. I bought it at the free market. We're going to use it, but it's not very good for frying, high temperature because it bursts. But grilled, roasted, it works for us. There are several rolls of this here and it's a lot of methods of frying. We're going to do it with it. To fill our sausage, I'm going to use this grinder and I'm going to give you another option. For those who don't have a grinder, I'll give you another option later. It's going to work like this, guys. The gut is this one. I'm going to put it here. Now here I'm going to give you another option. I'm going to grind a little bit here and I'm going to do it another way here. For those who don't have a grinder, you can grind either on the blender or on the grinder. You can do it all. Now I'm going to give you a tip for those who don't have a grinder. You're going to buy this one. It's very cheap. This one is for decorating cakes. You're going to open it here, put your meat in here and you're going to put your gut in here. Put it here. You'll be able to fill it. Just squeeze it here. It's going to screw and squeeze. It's very practical because it's very wide. You can put your meat here. I'm going to get some of this meat that was already here. Chilap meat is very soft. Now I'm finishing my sausage. I'm going to tie the two ends here. Guys, our sausage is ready. I made some sausages here. Let's do it now and make our lunch too. Let's make lunch before the class arrives to have lunch. Let's make our sausage here. I'm crazy to buy a grill that we can bake here with a lid because for now I'm going to have to use the lid of the clay pot. Maybe a grill with the lid will work. I fry the egg and I make the grilled Chilap fillet. Look who's coming here. Are you looking for lunch? Egg. It's an egg. What is it? Are you going to help me, Giovana? What is it? Egg. Did you bring an egg? Let me see. You brought an egg. Say hi to everyone. Hi. Mom, Dad, Grandpa. I brought an egg. I'll give you lunch in a little while. I want to send a special hug to some people who even asked me for a hug. It's Glorinha's channel and her mother's name is Cristina. They are from Piranhas, Alagoas. Guys, I also want to send a hug to Reginaldo and Maria from Londrina. A hug for you. And Marcineide who always comments on my videos. A hug for you, Marcineide. And Ivan and Taísa from the United States. A hug for you. Now it's lunch time because everyone is hungry. Let's eat. Sausage, rice, cassava, beans, an egg that Gustavo asked for. He likes eggs. A salad. I got it. Gustavo, do you want to say goodbye to everyone? Say goodbye to everyone. Bye.