DEEP SEA Fishing "Gigantic Mystic Grouper" {Catch Clean Cook} Filipino Fish Soup

Hey, I was just fixing your backlash and dropped the lure in the water and got a fish. Check this out, there's a trolling lure on here. Perfect, grouper bait. Hey, go! There's your grouper bait. Yo, what's up happy people? Robert Arrington, Governor Ralph Torres, the rest of the crew, we're all still here in Maug out in the far northern islands of the CNMI. I hope you've been enjoying along and really following this journey of ours because this afternoon is a special, special time. What are we looking for, Gov? Mystic grouper. That's right. Grouper are a huge part of their culture here. It's one of the most sought after fish. We're going to be our primary rod. It's a deer meat for dinner style swordfish rod made by RJ Boyle. This is a hooker electric reel. It's an 80 wide with a digital monitor and a level wind. You can hand crank it, you can use the electric, but this is just a fantastic setup. We're going to be after queen snapper, which they refer to as odonaga, and a variety of other deep water fish, but grouper are top on the list. Love you guys and appreciate you riding along. Leave a comment below what you'd like to see next. We gone. Rob, is this okay? Whatever. I don't think it hurts. Using a little grouper for bait and a pair of fish. Drop that thing. Down, down, down she goes. Where she goes, no one knows. Hey, back up this way. Quick. It's about to be game time. You're just dragging off the bottom there. That's him. Yeah, that's a fish. We got him. No, we've got him. He's tight. That's a grouper. Let's go baby. That's him and it's a big one. Just let him go. What else do you think it could be? It's a grouper. That's what it is. Now, what do you think he ate? Did he eat the grouper or did he eat the parrotfish? He ate the parrotfish. I saw that bite. I'm like, oh real. There you go. 600 feet still. Neutral right there. Are my gloves over there? Do you know? Yeah. Slow it down. There he is. Yeah. Look at that. Boom. What do you think? How big is he? I don't know. 75, 85? Holy, his gloves stuck. When we started this trip, I said, what's your number one fish you want to catch? He said grouper. I've always believed in him. Now, I'm a true believer. Awesome, man. Love you, man. You're awesome. That's it. Okay, let's go trolling. Paul, now we need to ice this real well. Okay, you guys, so we made that first drop. Caught a beautiful grouper. How many grouper other than that one have you caught in your life? Three. That's four now, right? Nope. Stop it. Oh, wait, wait, wait. Yeah, he's there. You got him. Now what? You're speechless. You don't even know what to say. You have no idea. Oh. All day long, baby. All day long, baby. How do you like that reel? Obviously, I let the voice go fish and I'll be like, okay, I'll just take a nap. But now you listen to this, I hope it's one year later. Okay, so what do you think he ate? How cool will it be if we catch two on the same bait? No, I think this is a red one now. Dude, that's why you come to the middle of nowhere, to have the opportunity to fish. See how he was trying to get back into the rock? You were able to pull him out with that electric? Still got our bait. That's good. That's good. That's enough. Take it over, actually. Okay, same bait. We've already caught two groupers on it. Just marked a bunch of snappers on the machine. 900 feet. See if I can't catch a queen snapper. That's him. Yeah. All day long, baby. All day long, baby. Oh, governor. All day long, baby. 101 right here. Oh, yes. Definitely bigger. Yeah. Hold on. There it is. Look at that. Now that y'all is what I call a full grown mystic grouper. I am definitely getting a picture of that rascal. Anybody who has any questions, that reel right there is a hunker electric. If you don't know, now you know. Rob, look at this. Yeah, that's what it should look like. Look how it's bright now. Seven. See that? One, two, three, four, five, six, seven bands. VMC circle hook, hooked right in the corner of the jaw. I'm covered in fish line, worn out, but you know what? We're having the time of our life. Now we're going to do something really unique. So we just got all of our gear off the boat. Check this out. That's all of our fishing gear, dive gear, everything. The fish is all iced down and the Corita is heading back to Saipan. So they've got about a 200 mile trip. When they get there, they're going to properly ice down, freeze the fish so that when we get there, I'm going to give all that fish away to first responders and people at the hospital and people who need it back on Saipan. Because we are here trying to help the Marianas. What better way to help than to give away some really fresh fish. Marianas, love you guys. Once all of our fish got from Pagan delivered back here to Saipan, now over the past couple of weeks, it's been frozen solid and it just got brought into the walk-in cooler. Check this out. We've got yellowfin tuna, a big yellowfin here, dog-toothed tunas, and then we've got four beautiful grouper. So what we're going to do is we're going to use this band saw. Go ahead and let's cut that tail. Okay, what we're going to do is we're going to cut it and then we're going to quarter things. You've got to be very careful not to bend the blade. Yeah, just grab that and gently pull it a little easy right there. Good, set that down over there. The key is to have everything go straight. Hold on, Jordi. I'm pushing and I got it. Just make sure it doesn't fall off the other side. Okay, good. No, I'll do it. Now we're going to split it right down the middle. There you go. Boom, full of flavor. Beautiful, beautiful fish. That's about a 15-pound chunk of meat and very few people would even know what to do with 15 pounds. So we're going to take it and make it smaller. Go ahead. Now you're still left with about a five-pound chunk of beautiful grouper meat right through the backbone. So they're going to get all that nice marrow. So we just got done with all that fish. Everything is packaged up. We've got five full coolers full. Make that six coolers full just so you don't think we're fibbing on you. Look at that. Full, full, full of giant chunks of meat. I'm going to go get a shower and get cleaned up so I don't smell like fish. Then we're going to meet down and we're going to distribute it. Now as people come, we can just give them big chunks of fish. Some will want just the meat. Some will want the head. Everybody is going to get some. I just want to tell everybody here, it's a real blessing to have the opportunity to come here and show my audience, show the world how beautiful the Marianas are. The Northern Island, Saipan, Tinian, Rota, all of it. And all of you guys who are first responders, fire department, police department, medical staff, everybody. Man, God bless you guys. You're doing such an amazing job. Everybody at home, when we came here to the CNMI, the organization that had to do with COVID-19 was unlike anywhere we'd ever been. It was very step-by-step, organized, piece-by-piece. That's why the CNMI is virtually COVID-free. This is super cool. All these people are going to be able to have a wonderful meal tonight with them and their family and their friends. And just to think, I know exactly where that fish came from. We caught it. We iced it down. We cleaned it. And now they're going to cook it and eat it. Good stuff, man. Now each of these guys are going to take a cooler. Some are going to go to the hospital. Some are going to go to other police districts. Some are going to go to the fire department. All of this fish right now is going to get distributed all over this island. That's what family, friends in your community are all about. It's about helping one another. Now we're going to go back to the house and we're going to make some grouper soup. Something that we ate while we were out on the boat was absolutely amazing. It's a staple of their diet around here and I can't wait to show you how to make it. Hey, I hope you guys are enjoying this video as much as I enjoyed making it. Now making grouper soup, this is going to be our piece of fish. That's basically about how much fish each family got and that's probably four pounds or so. We're going to work on that later. This is what I'm cooking with. It's just called a little multi-fuel. Here on the islands, everybody cooks on these. We're going to start off with some butter. I'll tell you what, the butter here is amazing. It's just rich and creamy. Delicioso. And we're going to use about that much. Now I've got some onions diced up. We're going to throw that in there. Fresh ginger is essential. Fresh garlic, same thing. And believe it or not, these are cut long beans. It's like a local green bean but they're really long. This is a garlic chili sauce. Use about two teaspoons of that. So we've got everything simmering in right there. It's nice and low. Here's our fish and it's been in the freezer so it's still kind of frozen. And the trick to that is break yourself out a nice silver stag fillet knife and we want to cut this skin right off. Just like that. Now that still has scales on it. That's why I'm not going to use that. And if you notice, I cut it a little thick because I wanted all the bloodline off of that fish there. You have some bones coming this way, some bones coming that way. All we're going to do is basically fillet this meat off. And again, I'm not trying to cut it all off because we're going to eat this backbone as well. That's going to be part of the soup. We're just going to have nice pieces of this fish. Here's our entire backbone. We're going to throw some whole mushrooms. There's some whole and some sliced. Now I'm just going to put this on here. I haven't added any water yet. I'm just going to let it steam and get some of that butter and some of that herb flavor just rolling through there. Once it starts to steam real well, then I'm going to add my water. That's what I'm talking about. If you look in the water now, you're going to see all that life coming together. Happy, super happy, like thrilled, like, like happy, like you just won the lottery. Happy. That's what's inside there. As soon as I start to see steam immediately, I'm going to drop it all the way down to low, let it simmer for about half an hour. It just started steaming, which means, oh my gosh, look at all the fat and love. That's just everything coming out of those fish. Now we're getting pretty close to the top, so I got to be careful. I'm just going to throw some potatoes in here and this is going to, oh, we're just going to let this simmer. I mean, that is what you call a full bowl of fish soup. I'm not even going to put the lid on. I'm actually going to take that off. Now, the reason I didn't add the potatoes right off the bat is because they would have turned into mush. They would have just been nothing. I want, I want the potatoes to still have a little bit of bite. So as you're eating the potatoes, you get a little bit of that crunch, a little bit of that texture. You get the fish, the beans, all the flavor, all the loves coming together. Hey, look what time it is. Look at all the flavor coming up around the top here. You can see like, look how big and flaky and white that grouper is. That's what you're looking for. Just nice, big, fat chunk. Typically when you're eating soup at a restaurant, it's full of broth and it's not really full of the good stuff. Good thing about making it yourself is you can fill it up with the good stuff. Take your broth. Thomas is the general manager here. This was previously the Fiesta Hotel. It has been acquired by Crown Plaza. Yeah, it's been merged into Intercontinental Hotel Group family, which will be a Crown Plaza. Still same owners, but managed by Intercontinental Hotels as a Crown Plaza in about 16 months from now. Well, before you taste it, I want to tell you thank you so much for taking such good care of us. Miss Jade, thank you so much. This lady is so happy all the time. She was out actually swimming with the stingrays with us and the hospitality. Previously, we were held and taken care of at the Kensington, then we came down here. No matter where you go on Saipan, you're going to find friendly people that want to help you and that's what makes me so happy to come and be returned. And we're happy to have you. That's awesome, man. Let me get you a spoon. This is nature at its best too, right? Man, tons of flavor comes through in that. Tons of flavor. Sean, help yourself. You're very welcome. This is Mr. Sean Kim. He's also one of the acting managers here. Takes such good care of us. Anytime. You guys, obviously you can't see Austin right now. He's on the ACAM. This is Jordan. Jordan did a lot of the underwater footage, a lot of the drone footage, and I know he's been getting some love on his Instagram lately from you guys. So, if you want to check out my crew, links to their Instagram will be in the description below. If you guys want to learn more about the hotels, the hospitality, and the opportunities that lie here on Saipan, check out mymarianas.com. It's the MVA, the Marianas Visitors Authority. I guarantee you, whether you're here for the history and the culture, whether you're here for the fishing, or possibly even the hunting, the Mariana Islands, the CNMI, the Commonwealth of the Northern Mariana Islands, is a place near and dear to my heart. I thank each and every one of you for making it such a special, special vacation for my family and I. Everybody, I appreciate all you guys following along on this journey. There is still a lot more to come, but that's all I've got for you tonight. Take care, God bless, and we are gone.