Giant BARBADOS RED HINDS and GROUPER @ THE SHALLOWS (Catch Clean Cuisine)

my name is Adam Maro and I've been a fisherman for over 25 years in that time I've seen some pretty incredible things happen on the water oh my God I got it oh my god dad look Dad look did you see that for me fishing is not just a sport it's my purpose so now I've decided that it's time I share my life passion with all of you follow me around the island of Barbados as we catch clean and cook the amazing fish found in these Waters this is the opening Series of on the line we're about a week and a bit away from Full Moon but the the moon's decent size right now so let's see if God has anything to do with it I'm sure he has a lot to do with it buddy there we go God he's in control from the man himself today we're fishing a place called the shallows they're made up of three underwater mountains that rise to approximately 200 F feet below the surface and the best method of hooking into bottom fish here is a technique called slow pitch jigging okay so we just got to this place called the shallows shallows is divided into three parts low shallow mid shallow and a place called London it comes up to about 280 ft on the highest part here you can see the bottom all that green above that's lit up with fish so we're going to drop the jig down here see what we get oh we got a cook it's also known as a squirrel fish look at that like medieval Armory he's got there oh got to be careful so see those spines on the top there on his dorsal fin those will put holes in your hand or feet or anywhere else pretty easily so when you're taking these guys off the hook you got to be really careful not not super good eating so we're going to let this guy go see what else is down there this place is pretty Sharky too so you want to try to get the fish up as fast as you can call these mutton turps here and it usually means we're on some sand doesn't it yeah see the teeth on them too they are predatory fish let them go H yeah see you buddy so that last fish usually means we're on Sand so we're just going to move the boat a little bit north and see if that helps us find more Reef see if we can get one of those Scamp gropers the worst thing is when you think you have a good fish on and you pull it up and it's a jack what do we have he's coming up and it's a Jack that's why he was pulling so hard the Black Jack look at look at his forehead he looks like a bull almost like a bull dolphin and these guys feed on sprats pinish little Jacks anything else that's down there so we're going to get him in the Box we'll see you in the kitchen there he is right there there he is right there what is it and it's a barracuda oh man did he shoot up oh Larry Paul missed the shot it's okay it's okay oh oh Larry Paul gets him best gaffer in all the land Barracuda pack Hunters especially this size they're considered a trash fish in a lot of places Florida Bahamas but here there's no sigua very little mercury and the toxins are virtually nil they're amazing to eat here look at those teeth Jagged unlike a wahoo they're not in a uniform row catcher the day on a lot of restaurants in Barbados is barracuda I'm hoping this is finally the Scamp grouper we came looking for you'd be really surprised how much pressure these little guys can handle what do we have here a grou oh it's a big rock kind wow what a fish for H low shallow in 250 wow I spent the last like two weeks trying to find one of these on the East Coast we come here on a day that's not doing too well and we get one so this is called a rockhind the locals here call it a buck hind they don't really live on the west coast but here we are on the south where the Atlantic and the Caribbean Sea meet and we get this beautiful creature and they are delicious you can see in their mouth there they have these very small but very new numerous indented inverted teeth so when they grab under their prey it's like a trap they can't get out it's a member of the strawberry grouper family that's actually a good size one too hear yeah so yeah we're going to stick around here and go get some more awesome it's going to be great what is it oh it's another one wow what a beautiful fish again look at that look at those dorsal spines with the yellow tip on top now these guys camouflage into the reef pretty well look he's changing color now kind of like a Nassau grouper when they get out of water I'm happy we found these here I had no idea that these hindes were actually out here what is this what is this it's a skip grouper [Music] Target species acquired baby I am the smartest man alive never going to die look at that finally oh forget the other shallows this the one look at that see the yellow tinge on their lips there so you know it's a scam same tooth pattern as those nice buck Hinds look at him he's changing color now beautiful excellent eating look at his tail too his tail is almost like a broom it's not a broom tail grouper but similar wow what a find here today to smile you can't see it you can hear it it's a good day nice box woo color uh it's looking good looking good oh it's a big one wow you won't find that in Barbados very often so today's a pretty special day look at his dorsal fin all the way up now the yellow tinge on the spikes wow and you got to be careful because these are designed to protect them if he tries to get eaten by something bigger and they are sharp razor sharp a great day fishing the shallows always ends with us taking our catch out of the ice and fing it straight off the back of the boat I learned a long time ago that the only way to really know that your fish is is as fresh as possible is to control the entire process from the ocean to the table some about living by the ocean now there's something I mean we've got seven oceans on the earth but they're all connected which means I can literally get to Australia from here I can get to my place in Toronto from here I can get anywhere in the world from here and there's a vastness there's a mystery you kind of know it's in the ocean but you really don't it could be something different every time it's unpredictable it's mysterious I love it these fish are pretty sturdy so you don't have to worry about going through the backbone now work our way all the way down the backbone let the knife do all the work that beautiful rockind filet knock the ribs out off just like that look at that beautiful rockind filet we're going to take the pin bones out after we wash them in the kitchen nice skimp see what the difference in meat looks like same thing straight down always have the knife angled down you don't any don't miss any meat on the backbone how nice that marbling is beautiful anything from the Jack family I try to stay away from in terms of eating it just cuz they're not good but apparently Blackjack has white flaky meat so we're about to test right up to the tail time for the big reveal that's 50/50 that still looks a little Jacky to me take the ribs out take the skin off I want to see what the bloodline on this fish looks like I want to see if it's as thick as all the other Jacks and that's the problem with Jacks is you really can't get all the skin off in one so we'll trim that up in the kitchen it doesn't look all that bad I don't know you tell me that actually looks like a that almost looks like a hind Fila these are actually perfect eater size barracudas about 3 4 lbs look at that knife just making work that filet I mean the bottom half of that filet looks like any rock fish you would get out here with the variety of bottom fish we caught today a famous spot called local en Co at the North End of the island is perfect to prepare our catch local en CO's charcoal fire grill smoker and and locally sourced ingredients allow for a diverse menu that truly recognizes the importance of sustainability the health of our oceans and growing the local economy through food production there's the Barracuda there you go that was a nice looking Barracuda actually it yeah like anything over 10 12 15 lbs the meat gets a little [Music] mushy yeah that's the first blackjack ever fileted I used to I cuz I hate Jacks right anything like Alo Amber Jack all that sucks por side Jack I hate that so when I got the Blackjack I was like oh this is going to be another one that's that's sweet nice white meat like that's good taste of it today actually so ouri came up with a good recipe for nice you should love Rishi today h coconut milk vinegar and lime diced tomatoes okay red onions [Music] [Music] cilantro is that just shav pickle oh it's actually kind of slic slic yeah no you guys are definitely my favorite restaurant this side of the island all right let's give this a try Barracuda black jack saichi with a flower oh my God that is amazing thank you you get the acidity and the firmness of the fish cuz it's so fresh look at that you can see the marbling in it in the water yeah your Chef's proper and the fisherman the B we catching the Kish my job is easy this is the important one oh wow I'm not giving you the finger I dislocated it so now I have don't worry no SII is cooked enjo now we got the fish that we caught earlier today got to mix it grouper and grouper Rock and how long does it take to cook on this this fish because this fish is more soft and delicate it should not be that long Tre we say 4 to 4 to 6 minutes fill it with some herbs put some some slice lemon on the top we put it on here we put it on and Grill and we going to wrap it do you ever get worried that that actually Cooks the fish before you put it on to no well actually when you get in the process and you actually um something that you doing daily you actually start learn time minut especially different fishal when you feel for me personally I think few taxes a different fish I even know how long to cook oh nice what what's your favorite fish on the island um right now M [Music] yeah kind of reminds me of summer camp but like nothing like it just a fire part 36 minutes all right awesome it's not cold in here it's not cold I'm not cold look at that hot look at that oh my god wow you can smell the what is that time on top yeah time and what's this salsa ver I got to try some of that pepper sauce too oh can't forget the corset drizzle that over look at that let me show you can you see that so you can see how the butter literally got into I'll give you this I haven't used it the core of that fet and Juiced it from the inside out let's try oh my God Oh Come to local and Co try it for yourself but bring your own fish all right guys see you right after