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TravelTranscript
00:00A big thank you to PDS Debt for sponsoring this video.
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01:17Now, on the show.
01:18In this video, boom, we got a fish.
01:19Ooh, baby.
01:20I'll be spending 24 hours on this boat.
01:23We almost lost our second course.
01:25Only eating what I catch.
01:26This very recently was swimming through these waters.
01:29Cheers.
01:29Bon appetit.
01:30Hey.
01:36Right now, we are in Minnesota.
01:38This land is famous for having 10,000 lakes.
01:40Right now, we're on one of them.
01:41Fishing on lakes in Minnesota is far different than fishing on the ocean.
01:44For example, fishing in the ocean is exciting.
01:46There's lots of fish.
01:47Fish that could kill you.
01:50Here, I don't know.
01:51Maybe a fish could give you a small bite.
01:54The typical fish you can expect to find here in Minnesota are the sunny, the crappie, the northern,
01:58the walleye, the largemouth bass, and sometimes even the muskie.
02:02The biggest challenge today is that I'm actually not a good fisherman.
02:04Luckily, I've employed the help of a couple of friends.
02:07Person one, Greg.
02:08You might remember Greg as a person who shot an innocent Cape buffalo in Africa.
02:12Here we go.
02:13Down.
02:14Yeah, down.
02:14What if those buffalo are filming a food travel show over there and they're going to eat you?
02:18Oh, is that?
02:19That's possible.
02:19I think they eat grass.
02:20Today, he's going to do the same to some fish.
02:22Greg also has offspring.
02:24Meet James.
02:25Young, vicious, deadly with a fishing pole.
02:27Why am I talking so intensely this whole time?
02:29Let's get started.
02:31Right now, we're headed from a bigger lake to a smaller lake, through a narrow passageway.
02:35This is where definitely the fish are.
02:38Definitely.
02:38Probably.
02:38Right here, I'm with James.
02:44What do you think the chances are of us today catching enough fish to eat for the whole day?
02:47A hundred percent.
02:48What are you going for right now?
02:49Bass and northern.
02:50And what tastes better?
02:51Northern.
02:52What do you make out of a northern?
02:54Food.
02:54Nice.
02:56Right here, I'm with Greg.
02:57Greg has been fishing his whole life.
02:59He loves fishing.
02:59He loves Minnesota.
03:00And he loves cooking.
03:01Is there a question in there?
03:02Not really, but that's all true.
03:03So, I know you've caught a lot of fish, but have you ever caught the fish and cooked the fish on the boat?
03:07Not on the boat.
03:08I've eaten it on shore before, because that's normal.
03:10But it'll be cool.
03:15Boom.
03:15We got a fish.
03:21Oh, yes.
03:23Oh, yeah.
03:24Finally, victory.
03:25What you got there, James?
03:26Got a giant sunfish.
03:27The bluegill sunfish, also known as a sunny, is one of the most common fish you'll find at the end of your fishing line in Minnesota.
03:33Well, we're picking up steam.
03:34We've got another sunny right here.
03:35Add into the collection.
03:36They're the perfect fish for newbie anglers.
03:38Nice sunfish coming in.
03:39Oh, baby, that's a fish taco.
03:42And if you reel in enough, they can be transformed into a delicious meal.
03:46I'm just happy that I can contribute instead of James catching all the fish.
03:50Well, these guys are fishing.
03:51I want to show you guys some exotic foods from Minnesota.
03:54I've traveled all around the world eating the different exotic foods various countries have to offer.
03:58I've had porcupine bile in Vietnam.
04:00I had buffalo placenta in Thailand.
04:02I've had goat pit juice soup in the Philippines.
04:05But here's the thing.
04:06There aren't just exotic foods in other countries.
04:08We have our own weird stuff right here in Minnesota.
04:10I have three examples right in front of me.
04:12First of all, Bayview salt and vinegar pickled eggs.
04:14These guys learned how to pickle, and then they went crazy with it.
04:17Let's open this up.
04:21It's really vinegar.
04:22I've got my egg here.
04:23It's more dense than a normal hard-boiled egg.
04:25My wife is wincing just at the smell that's traveling to her.
04:28Let's try it out.
04:33Super sour, dense, chalky, dry yolk.
04:35This is good food for, like, a bomb shelter.
04:38Because I think it would last a long time.
04:39It's pretty out there.
04:40So that's just eggs.
04:41But here, we have turkey gizzards.
04:42Maybe you didn't know this, but most birds don't have a stomach.
04:45Instead, they have a gizzard, which helps to grind the food as they eat it.
04:48Ready to eat?
04:49Never need refrigeration.
04:50That part concerns me.
04:52Oh, it is a cloudy brine.
04:54This is like when you go into a science lab,
04:56and you see animals or fetuses that have been suspended in a liquid.
05:00It's basically this right here.
05:01Okay, I'm going to fridge my thingies in here.
05:03All right.
05:03That's a respectable, big old piece of gizzard.
05:05Let's try it out.
05:05It's actually very nice.
05:09It's quite soft, very sour, very pickly.
05:11It's not bad.
05:12Finally, we have this right here.
05:13Pork hocks.
05:14Cured, cooked, and boneless.
05:17Oh, there's, like, little fat particles floating up.
05:19The folks there at Bayview do not cheat you when it comes to these strange meats.
05:23Take a look at that.
05:23Let's try it out.
05:26Mm.
05:27I kind of don't hate that.
05:28Can I get some of that pork hock?
05:31I really, really like that.
05:32It's not that bad.
05:34Take a look at this.
05:35My wife is just simply wincing right now at the notion of this.
05:39Meaty, tender, oddly sour, but I like it.
05:42That's a good drinking food.
05:44We've got another fish right here.
05:46Pike.
05:47Oh, look at me.
05:49It's a new brand of fish.
05:50The northern pike is a prevalent fish species throughout the land of 10,000 lakes.
05:54Check this guy out.
05:55Very nice.
05:56Its name is derived from its similarity to the pole-shaped weapon known as a pike.
06:00These guys can get up to nearly two feet long.
06:02But around here, many folks don't like northerns, and they go underappreciated.
06:06I say, it's because they don't know how to cook them up properly.
06:09Greg, what food should this be made into?
06:10I think we should grill that one.
06:11Now that we've got a couple fish, we can get to cooking.
06:14What's really cool about this boat is that it has a barbecue built into it.
06:17But first, we need to put up the canopy in order to see it.
06:22Wait.
06:23Keep waiting.
06:24All right.
06:28Come with me.
06:28Let's check out the grill.
06:29Right here.
06:30Take a look at this beauty.
06:31Everything you need.
06:32You probably can't do a brisket in here, but you could definitely do some burgers.
06:34And today, we're going to do a northern.
06:36Step one.
06:37Take five seconds to scrape the grill.
06:39Whatever remains on the grill, that's called flavoring.
06:43Hit it with some of that Target brand charcoal.
06:45This is charcoal for idiots.
06:46It's already got gas or something in there.
06:48Make it fire up real quick.
06:49Yeah.
06:50If you want to do things the fast American way, get some charcoal lighter, really get
06:54her wet, then you simply light her up.
07:00Okay.
07:01Got it.
07:03I thought it might blow.
07:05We're going to wait for this to burn down.
07:07We're going to clean up that fish and put our first meal of the day right here on this
07:10grill.
07:10Right?
07:11You betcha.
07:12Right here, we have Greg getting his hands dirty, doing some flaying and some cleaning.
07:16Greg, what do people like or dislike about northerns?
07:18Generally, what they don't like is they're very slimy and they're very boning.
07:22Part of the reason why this one's going on the grill is because it's easier to pick
07:25the bones out.
07:26If you were to bread it, it's a little harder to eat, but nice white fillets.
07:29Now, today is not just about the fish.
07:31Luckily, these guys also caught a couple of ears of corn right here.
07:34We're going to grill that up, too.
07:36We want the corn to steam over the grill, so I'm going to hit it with a little bit of
07:40water, wrap it back up, and throw it on the grill.
07:42Greg, what is the hardest part about grilling fish?
07:43The hardest part about grilling fish like this without having a hard surface is that they can fall
07:48apart, and then you put some seasoning on.
07:49Right now, we're using garlic salt and some fresh cracked pepper.
07:54All right, folks, it's pretty much cooked through, but this is the tough part right here.
07:58Can we get it off without destroying it?
07:59Oh, yeah.
08:00It's very firm, actually.
08:01Oh, look at those grill lines.
08:05Boom!
08:06We have our first meal of the day right here, and I got to say, this very recently was swimming
08:10through these waters, and now it's on a plate.
08:12It looks fantastic.
08:13Let's try it out.
08:13Cheers.
08:13Bon appetit.
08:14Hey.
08:18That's super legit.
08:19It's got a pretty good chew.
08:20Yeah, it's flaky, but not just falling apart, not mushy.
08:24Definitely, you can taste the minerality of the freshwater fish, but mix that flavor, a
08:28little bit of pepper, a little bit of garlic salt.
08:29It's really yummy.
08:29Oh, and there's corn, too.
08:30That was just to make the plate look nice, to be honest.
08:34As far as sunnies go, is this about as big as it gets?
08:36They will get a little bit bigger than this, but this is a very good-sized sunfish.
08:39You can get a good filet off of it, small, crunchy, crispy, makes awesome with tartar
08:43sauce, awesome fish tacos, and they're really fun to catch.
08:46So, if you're bringing kids out and things like that, this is something that's easy to
08:49target, and they taste awesome.
08:51Right now, we have those sunnies.
08:52Those sunnies have been cut into tiny filets, and these are perfect for fish tacos.
08:56These are going to be fried.
08:57Now, frying on a boat is no easy task, because every time we move, or the boat sways, or if
09:01somebody tries to drive by us and creates a wake, we're going to get hot oil everywhere.
09:05So, it's a little bit dangerous, but you know what?
09:07F it.
09:07Let's do it anyways.
09:08No fire hazards here.
09:10Plus, we have a fire extinguisher right there.
09:12What I like to do is, if you have your fish, and your egg wash, and your breading, my secret
09:16to all of it is to season the eggs with garlic salt.
09:19That way, it's evenly coated across all of the pieces of fish.
09:22Then, you have to whip the eggs.
09:24I like to take all the fish and throw them in the egg wash.
09:26That way, my fingers don't get full of goo.
09:28Then, pour out the remainder.
09:29So, we just have coated fish, and mix them around, and then put them in the oil.
09:35Oh, God.
09:35Look at our oil levels.
09:36It's a little bit high on this side.
09:38There's too much oil in, probably.
09:39Let me explain something.
09:40Here's what happens when you mix water and hot oil.
09:46But, as long as you're careful, it'll be okay.
09:48Probably.
09:48I mean, I'm not recommending you do it, though.
09:49After just a few minutes, these are complete.
09:54Look at that.
09:54Crispy, fried, delicious.
09:56Wow.
09:57Those are absolutely perfect for fish tacos.
09:59Got to give it up to Greg right here for cooking some amazing food today.
10:03On a boat.
10:04For me, I put some coleslaw on a plate.
10:06We're going to make tacos in a second.
10:07But first, let's just go straight, sunny, fried, panko-crusted deliciousness.
10:11Throw it back.
10:16You hear the crunch?
10:17I can hear the crunch in my ears from inside my body.
10:20This is crazy boat food.
10:21A little garlicky, salty, delicious.
10:23Time to make a fish taco.
10:24Here's how it starts.
10:26Tortilla.
10:26You don't need that much fish, actually.
10:28I would suggest maybe like this.
10:29That's really all you need.
10:30Next, we put on some nice coleslaw.
10:32Now, this is going to add some nice refreshingness to it.
10:34From here, spicy mayo.
10:35Oh, yeah.
10:36That's been in the sun all day.
10:38Mmm, sunny mayo.
10:39Mmm-hmm.
10:40Finally, we're going to finish it off with a little bit of cilantro.
10:42Let's go for it.
10:48Oh, man.
10:50Mmm-hmm.
10:50Shut up.
10:51That is good.
10:52Crunchy coleslaw.
10:53Just enough fish flavor.
10:54The spicy mayo bringing in some kick and fresh cilantro on the end.
10:57It's incredible.
10:57We're eating like kings.
10:58And the best part is all this was free.
11:00Except for the coleslaw.
11:01You bought the coleslaw.
11:02And I did buy a bunch of ingredients, actually.
11:04Oh, also, James caught all the fish, and he costs a lot of money.
11:07Yeah, he's your kid.
11:07You have to take care of the kid.
11:08And the kid, he eats like an ox.
11:10Yeah, I do.
11:12This taco cost $10,000.
11:15It's legitimately amazing.
11:16Great.
11:16Well done, my man.
11:17Thanks, man.
11:18We have one more meal to go.
11:19I said we're going to do all three courses on the boat in one go.
11:22We've got to catch some more fish, and we've got to cook some more food.
11:24Let's do it.
11:28We've got another one.
11:32Woo!
11:34Hey, I got one.
11:35Oh, jeez.
11:35James actually has a big one.
11:37Oh.
11:37Oh, look at this.
11:38Nice.
11:39That looks awesome.
11:41That's so big.
11:41Probably about two pounds.
11:42So right here we have a largemouth bass.
11:44This is undoubtedly our best catch of the day.
11:47The largemouth bass is a highly prized sport fish known for putting up a good fight.
11:51Hang on.
11:51Get my fish in there, too.
11:52Oh, that's a good one.
11:53What should we cook this into?
11:54We should panseer that one.
11:55Oh, another one.
11:56That a kid, James?
11:57And just so you know, we didn't show James trying the last food because he ate all the pickled eggs.
12:02He's not even hungry.
12:03It's like his fishing fuel.
12:04It's bizarre.
12:05James, how are those pickled eggs?
12:06They're good.
12:07You're weird.
12:08You don't like them.
12:08Bass is part of the sunfish family.
12:10They taste super similar.
12:11If you catch them out of cooler water, they're going to taste better, less fishy, and deeper water fish tastes better, too.
12:15Once they get bigger than this, they can start to have a little bit more of a fishy taste.
12:19Some people like it.
12:19Some people don't.
12:20But this one is perfect size.
12:22Right here, we have the bass meat.
12:27Ooh, look at that.
12:28Big fillets caught by that kid right over there.
12:33He looks distraught for some reason.
12:35Okay, we're going to put four different things on it.
12:37We're going to start with garlic salt.
12:38That's our only salt that we're putting on, so we're going to put it fairly heavy.
12:42And we're going to put a little cayenne pepper, a little bit of heat, garlic powder.
12:45That's going to give us our crispy outside.
12:47Then we put on some cracked pepper.
12:48Pat it in, and then do the same thing to the other side.
12:52Right here, we have our bass searing in some oil.
12:55We're also going to have a side for this dish.
12:57And for this, I thought, how about some mashed potatoes that I made last night?
12:59Oh, look at that crust.
13:03The fish are complete.
13:04Time to put some mash on there.
13:06Just like putting frosting on a wedding cake.
13:07It's got a boom.
13:09Just like a rhino taking a dump.
13:11There we go.
13:12Honestly, at the beginning of today, I thought for sure today would be a lot more miserable.
13:15And it's going pretty good.
13:16This looks amazing.
13:17We have a side of potatoes.
13:19We have two raw Brussels sprouts, only meant for decoration.
13:22And we have our fish.
13:23Oh, this looks really good.
13:24Nice little crust on the outside.
13:25Let's try it out.
13:30Flaky, crispy, crunchy, juicy, buttery, salty, delicious.
13:35You got every adjective in there.
13:36Let's try one more bite.
13:37It's still really firm.
13:38The cayenne's nice.
13:39It's got a little bit of heat.
13:40It's a little crunchy, a little garlicky.
13:42And it turns that flaky, light meat into something decadent when you add all that butter to it.
13:46Yeah, well done, man.
13:47Thanks, dude.
13:47Boom!
13:47That is the end of the video.
13:48Guys, thank you so much for watching.
13:49I know there were so many haters in the beginning of the video that said,
13:52there's no way you're going to get a bunch of fish and just eat fish for the whole day on the boat.
13:55And like, how'd you get those tortillas?
13:57And so on.
13:59But in the end, we did it.
14:00And I couldn't have done it without the Schultz family.
14:02James, he caught all those fish.
14:03Greg, he cooked all the fish.
14:05And I, you know, just did a lazy, mediocre job of explaining what was happening.
14:08No, you ate all those fish.
14:10I ate all those fish.
14:10He ate all those fish.
14:11I want to give a big shout out to Greg here.
14:13You can find him on, oh, what, is there social media or a link?
14:16Yeah, it's...
14:18We're keeping all this.
14:20Okay, how about this?
14:20I want to give a shout out to Greg here.
14:22He is a realtor.
14:23He sold me a house.
14:24And he could sell you a house too if you are in Minnesota.
14:26Go check out his link for his realty downstairs in the description.
14:29Also, you can check out our new merch.
14:32Check this out.
14:32It says, food is peace.
14:34Check out the back.
14:35Oh, you're disheveled.
14:40Let me fix you.
14:42100% of the proceeds go to a charity that helps me buy this boat.
14:49Wife says don't put that joke in.
14:51Okay.
14:51Otherwise, guys, that is it for this one.
14:52Thank you so much for watching.
14:53I will see you next time.
14:55Peace.
14:57Cool.
14:58What if the audio didn't work for the whole video?
14:59Elevate your style with our brand new clothing collection.
15:04Rock out in our threads, feel the thrill of culinary adventures, and celebrate with us in style.
15:09Head on over to beffers.shop today.
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