Massive AHI TUNA - Caught on My boat! {Catch Clean Cook} Fish Intimidator Lodge

This is the biggest fish I've ever hooked for sure. Yo, what's up happy people? I'm Robert Errington. This is Deer Meat for Dinner and I got something huge on the end of this line right here. Got my buddy Captain Brendan Nolan down here in Venice, Louisiana. We got Austin Crocker, one of my camera guys and good friends. He's on a on a big fish. The action, it begins right now. We want this bait just to naturally float away. When the fish eats it, you come up on your drag and let the circle hook find its home. There he is right there. Holy crap dude, I just got smoked. Did you see that? I got destroyed Simple snell. Take that line, go up through the eye, make a loop like that and then wrap it up the shank just like that. Pull it tight. That's what we're looking for. I'm going to try to hide this hook in the bait like that and just let her pull. Oh come on Frick, don't make me look stupid here. Wine, wine, wine. Big tuna right here boys. It's definitely a tuna but again that just was a messed up crazy town. What happened? Tell us something Austin. She's leaving town. Oh shoot. There you go. Now just get one crank, crank, crank. There you go. Austin Crockerton. This is the biggest fish I've ever hooked for sure. Captain Brandon, you're the man brother. Oh they're tight on the front of that boat over there. It's what it's like you guys. I'm telling you right now, I don't know if y'all get it but this is what makes my world. This is what I love more than anything else. Being in the outdoors, fresh air, wild game, big fish, happy people. But we do need to apply pressure because I don't want to be out here running in the dark. Seriously? Dead serious. That's a concern. You're good, I got you with the boat. A lot of, a lot of teamwork going on here. A lot of boats hooked up. Real, real, real. Dude. They got one on right there. It's going that way. How about this contender, y'all got a copy? He's kind of coming off your bow. Where's y'all fish at? Yeah, I'm gonna try and get in front of you though. I don't know, he's got pretty good line out. Keep reeling. I don't want to get crossed up with y'all. Now Austin, listen, if you feel anything touch, like anything that's come off your drag. Triple threats hooked up. They're hooked up. We're hooked up. Yeah baby. You guys, this is madness. Pandemonium. We got big fish on, and this is just epic right here y'all. She's just stalled out. Yeah, now's when you don't want to do anything stupid. So literally they're tight on a fish, we're tight on a fish, and we can't let our lines cross. Hey, look, point to him exactly where the line is, so he knows where it's at. We can see it, we got you, we got you. Just keep talking to me because I don't know what. All is good brother man. I can only anticipate things I've seen before. So you want my rod constantly that way? Yes. Perpendicular to the boat. There you go y'all. That's it. We got him coming. Have you broken a sweat yet? A couple of them. I believe green is after this and then the leader, yeah? He's coming up to the top. Right under, to the left, to the left, right here. Oh, stay right there. That was a big fish. She's over 170. I had no idea she was going to be that big. Nice job with the boat. Got to have all your gear ready to go. No messing around. I don't know if y'all noticed, but we just put the line on that reel today. Fresh leader, brand new hooks, no messing around. I got it right here. She's coming to us, coming to us. She's angling to the left. Keep pumping, keep pumping. Okay, don't do too much. I can feel your line on the rope. I can as well. Okay, hold on. Easy. Go easy on your drag Austin. She's just twisted a million times. Got her right here. Got her. Yeah. Look at the dart. That fish came ripping around and I just had to make the shot as she was going under the boat. Bent the dart. Watch yourself there. One, two, three. I'm about to pass out, man. Hey, that's what we're talking about right there, man. Venice, Louisiana, the land of giants. What do you think she weighs? I'd say a buck 80. Yep. Awesome, so right now we've got a solid two-hour run back and we've got to get this fish ready. We've got a huge fish like that. You cannot let her go to waste and she's hot right now, so we've got to ice her down, make an ice brine. Really good. Don't end the bucket there. All right, good. If it fits, it should. We've got about a two-and-a-half-hour run home and we will see you at the dock. All the people down here are so awesome. Everybody works together. These big yellow fins, the first step you want to do is you want to make a cut right by the tail. After you do that, you want to make your slit going up toward the head and find that backbone. Once you find the backbone, take your knife and you can follow it straight up with one long smooth stroke. After that, you want to check the backbone again. We're going to make an incision right behind the peck fin, straight down. Cut up, come right up toward the brain. Next, you're going to do the same thing and come all the way down toward the bottom of the gills. The lateral line goes right down the middle of the fish and that's where that blood line is going to be. You're going to take your knife and you're going to go straight down that. One solid smooth stroke. If you've done it properly, it should come off. Boy, look at that. How pretty is that? A perfect core. We're going to make a cut, come down and right down the bottom side of the backbone. Once you've done that, you want to come in on the other side of the lateral line and you're going to make a cut straight down. Basically, taking out the majority of the blood line that you're going to end up cutting off anyway. You're going to lift them over. One more cut and it should plop right out. Look at that, man. Now, look how pretty that meat is just glistening in the sunlight. Here's something that you don't know. Brennan is an amazing captain, fantastic fisherman, just all-around good dude. A, he's a single dude. B, he's also an actual trained chef. He's going to be cooking tonight with us and it's a lot of fun. All right, we're going to take this top loin tonight for dinner. We're going to do what we call the captain's cuts. What we're going to do is we're going to make a big chunk. Look at that. Look at that eye. We're going to get the center. That's what we call a captain's cut. Okay, I'll make our steaks right out of that piece right there. You just want to come in with your knife and follow the curve of that blood line. Don't go too fast. You'll waste a lot of meat. Come back on the other side. Nothing goes to waste. See that blood line right there? See this? They're going to take this out fishing and use it for bait. Am I right? That is correct. Everything on that fish is going to get chummed up tomorrow so we can catch more of these bad boys. Now, we're going to cut our steaks an inch or so thick. You want to go straight down to the skin and then filet it off the skin just like you would filet a fish. I didn't think you'd be back this early. When you fill up the fish box before noon, what else are you going to do? It looks pretty good with the fish I see out here. Hey, you could fish for this tonight or what? I don't know. I'm trying my best to come up with a name for like 50 percent captain, 50 percent check out. This is what I want to see and you know I never promote Instagram. I want to see how many people will go check out his Instagram and follow him because huge things are coming his way. Trust me. When it gets about a quarter, a quarter up of that fish, you want to flip it. Two minutes. These are some pretty big chunks. Enjoy the fruits of our labor. Hey, that looks good. Dude, look at that. A lot of you may be saying right now, oh my god, that's not cooked. That is the epitome of sushi grade ahi tuna, yellowfin tuna. Got some white rice, these little sprays of broccoli. I'll take this off from it earlier. Oh my god. Broccoli, white rice, ahi tuna, giant fresh caught U10 shrimp, vermilion snapper. If that doesn't make your mouth water, then I don't know how this happened. I have no earthly idea how we fell into such an amazing, perfect situation, but we did. I know there's a lot of people out there that are hurting financially, mentally, physically, everything from this whole COVID-19 deal, but we're doing our best to socially distance. We're staying out of big crowds and we're enjoying what we have. So I just want to say the blessing. Thank God for what we have. Lord, thank you for this day. Thank you for this food. Thank you for my new friends and the opportunity to come share in the outdoors together. Lord, please bless this food to our body and please look after our leaders in our government and in the doctors that are trying to take care of people. Help them get the wisdom and courage to do their job the best they can. In Jesus name I pray, amen. Amen. So I ain't waiting on no one. Normally I wait, I ain't waiting. I want to taste this all yesterday. Damn that broccoli is good. Dude, that tuna fish is so good. Do me a favor you guys, go check him out. His links will be in the description below. This is the Fish Intimidator Lodge. That's Captain Ron Price. He is the owner and operator. This is Jordan Doyle, by the way. Jordan's working for us now. He is the only person on this trip that did not actually catch a tuna fish, but eventually he will. We will be back. One word. How would you summarize this? One word. Awesome. Blessed. Love you guys. Take care. God bless and we gone.