Barbados Blackfin Tuna Ceviche (Catch, Clean, Cuisine)

It is Monday, March 31st, last day of the month. We've got a week before Mr. Ron Pearlman arrives to do our show. So, what we're going to do now is do a little bit of pre-ishing. We're going to prep for the week. We're going to go to Fisherman's Corner, pick up some of the stuff we need to rig. Big ass treble hook. Trebles will probably be I need these big treble hooks. I don't see them here, but they're they're here somewhere. Don't know where. These are so good. Trebles. You need the big ass treble hooks. You got to have some treble hooks. There's no way we have no treble hooks here. Crimp and a swivel. And then we're going to go look for a big wahoo or king mackerel around the cement plants at witching hour right before sundown. It's really windy, so there shouldn't be too many boats out there. We're going to stay on the west coast, so we should be all right in terms of swell. Not going to be taking anyone into super rough water again. So, we're going to be staying on the west coast for wahoo, dolphin, barracuda, tuna, maybe a marlin a little bit further out. But if it's too rough to get around the south or the north, doesn't really make sense to try to target these queen snapper right now because it's not even snapper season. The bite has really died off from December till now. It'll pick back up again in June when they get close to the spawn, but until then, unless we're going to drop and try to get a big grouper, we're not going to be targeting them for uh probably for the next month or so. Larry Paul says this is going to get smashed today. What do you think? 40 50 lb wahoo on that? Yep. You want to tell us about the biggest billfish you've ever caught? That was 40 years ago fishing. Travis went out in the launch and we had a tour bait out and this Marlin bite on the tour bait and put trolling bait. Right. Trolling bait. Yeah. The other guy put back on another flying fish on the bait and Marlin was behind the boat still coming and he bit on it and took it off and yet he was still coming again behind the boat. I took up one and stick it down in the nose and toss it out. They bit on it. I given a few hands a hold on it and then he started to run 400 lb breaking strain nylon and then we had braided as backup like uh 600 lb braided as backup. So when he bite he ran up the first set of backup and then we had to add another 400 yd of braid with a big boy onto it and as we did that he take it cuz you got to let them run out so you you don't run out of line, right? So he thought that that the fish is is gone. Then after when the boy came back top, we put the boat in gear. We went there and the fish was away from the boy up top the water just going around the circle. We couldn't get him in the boat. So we had to tie ropes around his tail and through his gill and tie him up as best that we could alongside of the boat. Like old man in the sea. Like old man in the sea. That's right. And then we tore him into the shore. And some other guys, some of our mix and stuff like that, they help us to put him in the boat. And then we took it to Bridgetown. We don't see those very often. They got it. He had a dolphin. Big mahi mahi. Big like 15 lbs. Yeah. Yeah. It's the favorite food of big blue marlins is whole dolphin. Yeah. He bit three times before we caught him. Well, he was hungry, Larry. But you got him. But we would thought that, you know, with a with a maya in his stomach, he wouldn't be hungry. He wouldn't be hungry, that would be enough. But he prove us wrong. It worked out. All right, let's get this All right. Give me some speed. See what this drag do. That's good. All right. Chicken here for you if you want. All right. Thanks. But he did not know that I had knowledge how to kill build fish with the buoys. Putting the buoys on onto the line. And then when he pull it down, the buoy would bring him back up top and cause what we call the oxygen to turn to nitrogen. His stomach was full with air and water. Could not go back down. We get the bridge down. Everybody on the on the warf was there around to see this this big marlin coming that we brought in. And then we had 800 lb. He was the biggest marlin that I ever caught. I've caught other Marlins before 500 lb. Me and my cousin started, but that was the biggest and that was the only one that ever gave us so much fight. We had about 45 45 minutes to hour fighting that marlin before we got him. Was a lot of fight with very big and he was very strong. And so we get him sold at $2 a pound. Uh Marlin go at $10 a pound now. So that's 5 US a pound. Those was good times. Very good times fishing. Fishing was good. The fish was plentiful in the island of Barbados. But I think now that we are losing some of the the fish, got to look for different areas now to fish and and see if we can really find where they have gone. And we have more fish now. So everybody is fishing. Most of the people now on the island are fishing for fish. So we got to look for more uh outlets, more new bars. I'm sure that there's plenty of bars around the island of let no one ever fish on yet. I do believe that now with the technology that we have, they will be explore and we will catch some different species of fish. Larry, I'm getting us a deep sea submarine. Deep sea. I ordered one so we can go 900 ft and just shoot the queens. We don't even need to fish. That is good. Little shallow for yellow that slow it down. Slow us down. Yeah. Reel that one in. We don't get tangled. Look like we got a nice little black pin on here. Hope we get him cuz we need some. I bet they lose again. There he is. You want to move this rod here? There we go. First black fin of the day. Let's get in the sun here. Look at that. Now the sun. You got to get in the sun with its colors. Look at that. Beautiful. Gold body, almost like a yellow fin tuna, but they're not. Anything over 20 lbs is a trophy black fin. So this guy's about four. I say we rip it right back through there. They got to be there, eh? Yeah, beautiful little tuna. Feisty. We call these little guys footballs. All right, it looks like there's a school of them back there. So, we're going to get this plug back in the water. Circle right back. Pads are still out, right? It doesn't make sense. Back, too. Nothing. No. No. You know those guys? Nope. Larry probably does, but you know this guy, the the tuna are jumping out of the water. No, he's anchored and he has uh live bait and he's pelting out the live bait and the tuna feed on them instantly. Something too. Yeah, that bird knows something too. See how hard you go across it? Yeah. Yeah. Yeah. Got a turn. Ah. You going to try that, Larry? Yeah. I'll slow it down a little bit then. Yeah. Jeez, Larry's on. Got a bite. Yeah. Yeah. No, he's not on. Is he pulling his anchor? Huh? Is he pulling his anger? Yeah, he pulled out the Yeah. Why would he be leaving so soon? Probably some already. Okay, Taylor, put us in neutral. Not neutral, but Oh my god, it's a surf. for now. Yeah. Turn the boat a little bit, Larry. You're going to have to drive to Taylor. Left. Turn it left. Yeah. No, Larry. Keep it tight, buddy. Here. Don't stop. All right. No. Just leave it. Leave it. Leave it. Leave it. What the hell? This way. Heat. Heat. Get this here. Come on. Let's see a minute. Come on. Take it. Right. Ah. But let go. Come up late after everybody and catch him once. So, what's cool about tuna is even though they're not totally warm-blooded, they're what's called partially or halfway warm-blooded. So, they have a special circulatory system in their body where they can maintain a higher body temperature than the surrounding water. So, it allows them to swim in colder or warmer waters that other fish wouldn't be able to get to that aren't warm-blooded. So, they have a broader migration spectrum than other fish do. There's also the opa which is um kind of looks like a big ocean sunfish, but it's like beautiful metallic orange with white spots all over it and certain kind of sharks that are also half warm-blooded. And it does allow them to swim a lot faster. They're more agile. They can go for longer distances. So, that's pretty cool. Not a lot of fish can do that. Pulling in the lines now. We didn't get any wahoo on the way back from those uh tuna spots, but we did get two black fins. So, going to fillet them now and make a nice cevichi when we get home. We got Chef Dean waiting for us with some peppers, limes, lemons. Looking epic. You look epic. Amazing. We're driving tonight. We want to Come on. already. I brought a bag down. Oh, we want to go. Are you sure? There we go. Okay, got to go. Heat. Heat. My audio sounds good. It sounds fantastic, actually. Okay. You hear me anyway in the house? Yeah, exactly. So, we're going to start with this one here. pat dry it. I'm taking it off the skin and make sure I have the blood line out because the blood line give the fish a very fishy fishy taste. There's a lovely piece of tuna. Yeah. Just some lime juice, some soya sauce. If you have a ginger, make some ginger soya sauce. And so for this one, I'm going to give it some nice slices. Slice it in the middle. Look at that pink. And we're going to julian in some peppers. Some nice thin slices. some nice thin slices. Then I'm going to do the same thing with the onion. at least a tablespoon of olive oil teaspoon of black pepper also some salt and Adam's favorite the cayenne pepper cuz he like his extra spicy. Then I'm going to use three lemons. Frank all the lemon juice. Okay. No seeds. So then I'm going to waste. Then I'm going to add the tuna. Just a little tip of soya for the flavoring. Salty flavoring for the soya. And then we're going to sit. Let it sit about 15 minutes and it's ready to eat. But you can eat it like this now. You can try it like this. How is it? It's lovely with this cake and spice that Adam love. So I'm just going to let it set in the fridge for 15 minutes. Nice chill and ready to go with some crackers or chips. So your tuna sishi