MASSIVE STINGRAY!!! {Catch Clean Cook} Authentic Philippine Recipe

This is what we have. We got an old salty, piece of mono leader, and a squid for bait. Let's put him over here and see. Oh, there he is right there. Hold on. I think he smells it. Oh, oh, I got, oh, he's going between. Hold on. Yeah, I got him. I got, or he may have me. I don't know. Hold on. Oh, oh, no, he's going to go through everything. Hold on. Hold on. Take my wireless mic, honey. Oh my gosh. Hold on. What do I have? Hold on. I ain't worried about my glasses. Wait, give me your hat before it floats away. I don't know where it is behind you behind you. Okay. He's way over here now. He's out. He's attached. This is going to be the battle of all battles. The fish is literally pulling me. Well, I'm attached to him for now. You're going to have to make a circle to get him to swim fast. I'm going to need a mask. He's in front of me. Maybe you can get up on the boat and chase him now. Well, we're going to find out how good the old salty is because she's salty now. The fish is, I can see him all the way over there in the flat. He's going back to the dock. Yeah, you might want to get on. We're on the sandbar. Here he comes. You got to watch out for that stinger because I'm telling you he'll jam that thing so far through your foot. It's not even funny. It's amazing how strong they are. Oh, this is like, see what I'm doing. I'm holding the palm. I'm holding the spool with my palm trying to add extra drag. Oh, look at him. He's just going for it, man. We're going to have to chase them. We've got to get them up in a shallower water. I mean, you just can't put any more pressure on it. You can try, but he, he's going to go berserk. Like this is a massive, massive stingray. So we've got them in the shallow water, babe. I want to get them really close. This is a battle between me and him. Come on. Okay. Come around here, honey. And just gaff him wherever you can. Problem is whenever she gaffs him, he's going to go crazy. Can he shoot that barb? No, go ahead. You got to go from underneath. Oh, there he goes. I mean, you just can't pull any harder than this on a fish. My arm is so tired. I feel like I've got cramps. Okay. Every time they get close, he's running. Okay. Here we go. Here we go. It's game time y'all. We got, look at him. He's got the barb. Oh, she's got the gaff. Go get the gaff. Hold on. You're about to get into my, my line. Way stronger than I thought. I couldn't hold onto that same line. You're putting so much pressure. Don't get stuck. His barb is right there. This is so dangerous. Like this thing has a barb that would jab right through your leg. Can you get on the back? He keeps sucking down in. You're putting so much tension on that thing. I mean, listen, you guys, watch this. Listen. He's coming under here. Wait, wait, hold on. I'm going to try to pick him up. I got him right here and I'm pulling about as hard as I can. I'm 6'2", 213. I used to be 227, but I've lost weight. I've lost six pounds too. Okay. That's awesome, babe. Okay. He's right here. Yeah, he's tired and I'm tired. Hold on. Give me that gaff. Give me the gaff. Right here. He's got the gaff. Oh, he broke off. We got to go get the gaff. Rob, get on the... Rob, brother, get on that. He's got the gaff. He has the gaff, Bernie. I got to get on with you. Who's got the spear? You got the spear? Yeah, I got the spear. All right, let's go. There you go. All right. Here, I'll... Where's the gaff? Right here. Can you see him? Yeah. Okay. I got a shaft in him. He tried to get me with his spine. I don't know how I got him, but I got him. Where's my knife? One way to get him back, huh? Okay, Oz, come on. One, two, three, go. Here we go. So, we finally made it. We're here. We're going to clean him up. Got my silver stag. Let me show you. We're going to come right up the middle here, and then you work your way around, just like that. Right down the back, just like that. Now, in the middle of this wing is this piece of cartilage. So, don't worry about that. That's Holy mackerel. Cut a little handle right there. Then we're going to wash it in salt water. It's always important to wash it in salt water. Always important to wash it in salt water. Adds a little salt to the meat. Firms it up. It's going to be amazing to eat. Okay. Now, this might be the hardest part. I'm going to try to skin it. So, now, that's too big to skin by itself. So, I'm just going to make a couple strips, just like this. Now, that's the bottom side. That's the top side. Let's soak it in salt water. There you go. So, I just got done cleaning that stingray, and this ship came here. On an island this small, the only way they get supplies is by boat. So, it comes out of Nassau, and it gets delivered here. These guys actually took a lot of the stingray. They're going to go home and cook it. But there's a little boy here who's trying to fish off the dock, and I'm going to go fish with him. Oh, he's got him, son. Yeah. Whoa. Catch him, boy. Get him. Really? I'm dying to know what he's got. Catch him. Catch him. Reel. Keep going. He's loosening the handle. There you go. Now, get him. Come over here. Come over here. Oh, it's a bone fish. It's a bone fish. Reel him. That's a bone fish, man. Oh, my gosh. What a fish. Oh, my gosh. Come here, buddy. Come here. Look at that, you guys. That is amazing. That's a bone fish. That's a bone fish. No. Dude, I could ... Hey. He's hooked, you guys. He's hooked. We'll see you in the kitchen, my man. What an amazing day, you guys. The sun's going down. The tide's going out. Mama, a.k.a. Grandma, and the girls are in the pool, and we're about to cook us some stingray. So, now he's going to cut the meat into sections. What part of the Philippines are you from? Quezon City. Where? Before in Quezon City, now in Caloocan City. It's part of Metro Manila. There you go. And have you ever cooked stingray before? Yeah, one time. Okay, let's see how it tastes. This is the second time. This is the second time. He's cut up the ginger, the garlic, the onion. Now he's cutting up the stingray. Look at the meat before we cook it. It's beautiful white meat, but it's got little red meat inside of it, and it's made up of all these little striations. It's such a unique texture. Now, is this a recipe that you would cook in the Philippines? Yes. So, this is authentic Filipino recipe. He's been boiling this fish for 15 minutes. Add a little bit of oil. Now, he's cut up onion, and he's going to saute the onion down. Now that the onions are all cooked down, now he's going to add garlic and ginger. And this is the part that I do not like. He chopped up half of a habanero pepper. Now, we're going to add coconut milk. Now, this looks amazing. Hi. Look how beautiful she is. Can I have a little smooch? Look at Miss Beautiful Emma and Beautiful Mama. We have so many. Look, and this is Miss Jaden. Come here, Jaden. We have so many wonderful friends here right now, and he is putting it in the bowl. Holy smackers. I want you to taste it, number one. Obviously, everyone knows Jordi. That is Jordi's mother. It's very tender. Crushed it. Aria likes it. Dalton likes it. All the ladies like it. Mama likes it, and I love it. You're the best. Everybody, if you would like to come check this out for yourself, there will be links in the description below. That's Miss Vanessa. Her and her husband, Kevin, own this place, and I'm telling you straight up, it's amazing. Mom, what do you think? It's more than amazing. It's absolutely beautiful. We put this whole trip together just to bring Mom and Dad down here. It's a bucket list, you got to do it type deal. Oh, look. Here it is. Mr. Tarpon Slayer himself and Kevin Doyle. It's amazing. That's not bad. It's really good. I would have never thought of doing it this way. This was just a little teaser into the trip. We have a whole series down here in Staniel Key. I probably have sauce all over my chin right now, but if you want to see more of this, please drop a thumbs up below. For now, take care. God bless, and we are gone.