Check out this next video on how we caught Red Snapper for the beach! kzfaq.info/get/bejne/gMuflZlekp6YpJ8.html

Soooooo you didn't get a fine, the fine had nothing to do with the box you circled in the thumbnail, and instead of the $500 "expensive fine" you claimed in the thumbnail and title it was $50? WAYYYYY to much clickbait dude.

My literal favorite part about fishing... Everyone will help Everyone!! No matter race, creed, religion... fishermen help fishermen

What makes fishing much enjoyable is when you have friendly and helpful fishermen around you. It’s nice to return the favor by showing respect and gratitude back to others. Whether we catch fish or not, what truly counts are the thrill, experience, and the memories that we live by at the end of the day. Be kind to others, and happy fishing! 😎🎣 ✌️

I don't usually like the firmer fish but this sounds amazing! Sounds like it has "Thai" spice palette, which we love. Thank you so much for the recipe

Cool to see fellow fisherman helping each other out.

As a new fisherman to saltwater my worst fear is to catch something similar to a legal fish and get busted and get a fine.

really liked the way you helped out others , even if it was more than one time they needed it , that is what we need more of

People used to fish the bridges near where I lived on Merritt Island, FL, but then the amount of trash left by fisherman got to be such a problem that fishing was banned from many bridges. Abuse a privilege and it will go away.

You usually do not want to add the marinade. Just remove the fish, let any excess marinade drain off for a second, and then discard the rest of the liquid. That's going to be true for almost any recipe unless it specifically tells you to add the extra marinade. In general marinades are very intense. The idea is to infuse the flavor into the meat. A good example is soy sauce. It is very common as a base for marinating, but adding even a couple of teaspoons too much directly into the final dish will overpower nearly anything, leaving you with something far too salty to eat.

Nice video, my wife is Brazilian and from the most famous area for moqueca it's generally pronounced "Mo-keck-cah", (like Mo the bartender, followed by what the heck but keck and Ca) the coconut version is typically from the North, the Capixaba (Espirito Santo / Vitoria) style is just tomato sauce. I like some coconut milk in it myself. It's more of a stew, I make it with various fish but I like black seabass, tatoug or Striper. In Brazil it's usually Dorado. I typically use olive oil but Red Palm oil is the traditional style in Brazil. Here in New England Fish chowder is pretty popular, I love using tog for chowder great for a winter night. Just a light squeeze of lime is enough. Enjoy

That’s good to know about the reef endorsement. I never would have thought about it applying to the type of fish, just to fishing over actual reefs. Glad I saw this. I’ve lived in AL all my life but have basically only ever fished freshwater. But I’m about to move to the coast so I’ve gotta Lear these things! Saltwater seems so much trickier!!

A person can't even enjoy a good day of fishing anymore , that man probably didn't even know he was breaking a law. Dammed if you do dammed if you don't.

You're gonna have a blast with those snook, they're definitely one of my favorite fish to catch! Maybe Brant will put you on some peacock bass too!

It’s nice to find fishing videos where you fish to keep and eat.

Fishing regulations are constantly changing and when in doubt you can always check the state that applies to you. The printed regulation handbooks comes out yearly so spend some time to go over the information carefully. Specific locations, counties and even public piers do have rules that can be easily overlooked. Don't make your fun in the sun outing an unexpected expense. Tight Lines Everyone!

Just found your channel through this video and I'm already hooked!! That dish looked amazing and I lmao at Freddy while you were cooking 😂

That actually looked more like a curry and less like a soup :) Still delicious though! I never made this actual recipe, but I am an avid home cook that makes as much as possible from scratch: if you're not big on the flavour of lime, you might want to add less lime zest. The juice barely gives any lime flavour, just some acidity. If, however, you did not like the acidity, then you can add a spoonful of (palm) sugar, mix, taste, and add more if needed until the acidity has been cancelled out somewhat by the sweetness :) Cooking, if anything, is mostly a balancing act :) And the other guy had a good point as well: always taste as you're going. Throwing in a whole bunch of spices until your ancestors sing: "That's enough, my child!", is only for when you've gained some more experience with more complex cooking :)

Take a thumbs up and comment with my thanks. Always good to see the KZfaqrs taking time to offer reminders of the rules and licensing requirements. Appreciate ya pointing out the little details like the additional reef permit for keeping those sheeps and snappers.

Growing up in California (80s and 90s), we had Game Warden ask for license only twice. I haven't seen a Game Warden out there in like 20 years. Last time I saw one he was planting some trout in a stream.

Cool video. That dish looked really tasty. But when I marinate something, unless the recipe specifically says to add the marinade to the dish, I remove the fish or whatever from the marinade and add it. It'll absorb the flavor of the marinade without being overbearing.

Great stuff Brad! Awesome content as always! I can’t wait for the South Florida trip and hope you slay the Snook down there! The Moqueca looked tasty man, I might have to make it myself with some UK fish like Cod. Anyways, keep up the great work and as I always say, peace and love from the UK

cooking tip: never try a dish for the first time after you've finished it. taste a few times along the way, to make sure progressing as you want. add spice, simmer, taste. initially, put less spice then you think you'll need, then simmer a bit and taste. then go back and add spice/seasoning you think it needs. if you are not sure whether to add or not, smell the spice and see if it smells like you need it or not. tight lines brad!!!

Always love watching you Brant and Beach bum!!!! Great content as always 🤘🤘

When you said, "I don't know what I'm doing," I felt that, haha, but about fishing. I'm barely starting out, so I'm enjoying watching videos to learn.

I love how he catches and keeps a sheepshead but doesn't tell the feds shit

Hi Brad, normally you do not add the brine to the dish. That brine is to marinade the fish, meat only.

Really enjoyed this vid . Great catch/cook no frills stuff ! I marinated some king prawns in half a lime's juice couple weeks ago for a dish and spoilt it with overpowering lime ☹️. Must be strong stuff. Really surprised to see you have to have saltwater license over there ! Here in UK it's all free. Thanks for sharing 👍🍻

lol thought it was hilarious when you held the marinade up to the camera,as if to say "here,you all smell this,too!!!"...lmfao :P

Bearded Brad first time watching your video very good. Love the cooking part and your friend, is hilarious he cracked me up when he said oh yeah we're following instructions are you putting a cabinet up or something it's going to make me want to watch more of the shenanigans, great KZfaq from Texas 🦆🍺

Friday’s through Monday’s? Dayum’, does it have to be a sunny day and light breeze? Crazy! $50 is one expensive fish!

Enjoyed the video. You Clickbaterz show that a successful fishing trip doesn't require a boat that costs as much as a house. Really enjoyed the catch and cook aspect. You have a great camera presence. The best part of following a new recipe is the personal tweeks we will remember for next time. Bless you sir!

Theere is more than one way to cook moqueca. each region here in Brazil slightly changes it I suggest you try moqueca baiana, they use shrimps and a secret ingredient called azeite de dendê, also if you wish to use coconut milk you should try to make it yourself, just take fresh coconut meet and mix with some hot witar on the mixer.

When you marinade/brine something you are supposed to throw the used marinade/brine out. Raw pork, seafood, beef and poultry may contain harmful bacteria which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used. The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided.

I know I'm catching this late, but the reason it was so limey was you put the marinade in the soup. That is really just to season the fish. Typically, it is better to wash the marinade off, because the favors are very strong and concentrated so they will 'soak' into the meat. Typically, the marinade will overpower the dish if used in cooking. Anyway, cool vid.

You NEED the lime!!! The acid in the lime is what cooks the fish. Just use a tad bit less or sometimes what I have done is to put a few shakes of chicken base in it. Tastes great and the lime isnt as strong. Good luck with it. Have loads of fun in Fla also !!

Awesome video Brad. Love the catch n cook part. We did our sheepshead in a seafood boil seasoning to mimic some lobster. Then I put it on the blackstone grill and ended up making a lobster roll sandwich. Frigging awesome.

Used to buy something on the west coast(NorCal), called chioppino.. I'd buy it by the gallon and eat it up! Never made it my self but it was a fish/seafood chowder or stew, made with tomatoes based sauce. I believe they call it Italian style fish stew. It was to die for!

I’d say that the overpowering taste of lime is because you tipped the marinade in with the fish instead of just adding the fish by itself.

First timer. Subscribed, bell rung and thumbs up. Enjoyed this very much. Also appreciate your explanations of the situation and laws. Very cool. Guess I'm gonna be living vicariously with the videos. I woke up to 20 cm of snow and 60kmh winds today in central Alberta Canada. I was ice fishing yesterday. Take good care.

That was funny as hell minced garlic👍 lol😂

I think what made the dish a little over powering was you should have drained the Marinade before adding the fish to the dish.

My first and last fish as an 8 year old was sheepshead. 34 years later, I still remember it.

When I was in USAF in 70s in FL you didn't need a license for salt water and i don't remember fish limits but i fished fresh water.

Barely go t into the video and had to stop to leave a comment. Super nice of you to help that guy land those fish, big thumbs up and a sub!

When I put fish in a soup like that, I don't marinate it. I like to absorb the flavors of the ingredients of the soup. I do like the recipe you tried and will try it myself. Thank you

Game Wardens are usually good hard working folks. They typically shoot the shit for a little while and check your license like the interaction in the video. The fishing community tends to be very helpful to those that are respectful.

How you doing Bearded Brad? I was you tube surfing for fishing channels and came across you and I like your channel because of not only if the fishing but your cooking and showing how. Right on brother I'll spread your channel around to my family and friends. Good Video

We have size limits for sea fish over here in the UK, but sea fishing is free with no licences or permits needed. Fishing from piers is paid for though. Can't believe the guys checking your permits carry sidearms ... what you gonna do ... get whacked for taking an undersized fish !! I hope you thanked him for his service ... lol

It's awesome when fishermen compliment and help each other out. So, the other guy got cited for keeping a fish on the wrong day, that was 50$ from his cooler. What was the charge for 500$ from the black cooler? I'm just curious. Try coconut milk with Thai curry and patatoes, no lemons required.

Another cooking tip that you can follow is to use the 5 basic tastes to help balance the dish (sweet, sour, salty, bitter, and umami). If it feels like too much lime (sour) try balancing with a little sugar.

I caught some sheepshead in Islamorada FL and did a hook and cook at a local restaurant… excellent eating fish/highly recommended. Great video by the way!

Looks great to me. We have a lime tree so I know what that's about. Great looking recipe. I'm gonna try that this weekend. Great video. Thx for sharing

I’m always glad to see the game wardens out, slot limits on trout and reds are huge and really help our fishery.

How stupid is that to have a fish were you can only keep it on certain days of the week? And don’t these rent a cops have anything better to do?

Brought back memories of fishing off the Berkeley Pier in the Bay Area. Never seen a "Cow Cop" all the years I fished there. I went crabbing off the pier in Oregon, they have a program where the Police Scouts go out and check the fisherman, thought that was pretty cool collage aged kids who were getting their feet wet before getting called up to work as a Highway Patrol and other LE agencies. Great program to see how they work with the public. The guys we met were funny and friendly. I also met a group of Doctors who had flew over from the east coast in a Pontoon airplane they all had purchased to Newport Oregon. When I explained them I was in Oregon helping out at the Chrysler Dealership. They asked if I had access to a van. When I told them I did, they asked if I wanted to go out with them on a boat they had charted on the next day. All I had to do was pick them up at their hotel in the morning and drive everyone to the dock. It worked out great. No one wanted the fish so the skipper and his first mate got to keep the catch.

Facts, and honesty goes along way with the man!! Never lie, they do great things for us. Good vid!! I just subscribed

Just found you, just subscribed. You got some great content here, really cool.

I'd dose back the lime juice and maybe nix the zest altogether. Fish will absorb a lot more of those flavors than shrimp will. I'd also recommend browning the fish in the pan, remove it from the pan, and then continue with the onions, garlic, tomatoes, etc. You'll get a lot of good flavor from browning. Also top with some fresh cilantro to help lighten up the flavors. Me personally, I'll also cook the rice with some chicken or vegetable stock and coconut milk with some ground coriander.

I just found this channel and glad I did! I’m from mobile and grew up fishing the causeway this video brings back good memories thanks

your at perdido pass on the orange beach side to the right before the bridge, used to fish it ALL the time caught ALOT of big bull sharks and big bull reds, caught some BIG golloith grouper on the jetties to, its a hell of a walk👍👍

It's always nice to see FWC out there watching for those keeping illegal, oversize and undersize fish.

Great content! I’m glad to see people who respect Game Warden’s.

As a fellow man named Brad who is most definitely bearded... I must subscribe and like! Can't wait to watch the rest of the video! lol

Thoroughly enjoyed the video, especially the cooking event. As a native Floridian that transplanted into the great northwest, I really miss sheep’s head!

50 bucks is a cheap fine. An illegal fish in FL can be 500.

Game wardens should be challenged in court. Constitutionally people shouldn't be subject to search of documents or belongings if no crime is suspected, just like on the road.

Try using only half of one of those lime containers in that recipe. I got one for you to try out from online it's called sizzling tropical fruit marinade with trout.& brim.& croopie & or blue gills.& bass.& channel catfish to. Then try out passion tropical blast marinades with orange juice.& other types of oranges like tangaloes mandarins.& tangerines.key limes.& lemons to. With zets in the mixes.& black pepper.& ghost peppers.& etc.

**pours slop into a bowl*" - presentation 10/10 🤣 Great job! I may try this recipe.

This bearded guy interrupted his friend so many damn times. He just gives off the worst vibe.

Last time I was in Pensacola I chartered a boat and took my daughter and her boyfriend out fishing for a day. It was an awesome day but we caught a bunch of red snappers out of season. Almost every time we threw them back, dolphins would zip in and eat them before they could get back down deep. The irony of not keeping them, but feeding the dolphins was frustrating. Want to get down there again, soon.

First time here and it's been fun to watch! Never had fish soup but that does look good. I always liked my fish fried. Thanks

The moment you’re looking for is 4:36 Thank me later

That's B.S. man caught one snapper a day early & gives him tickets! The amount of the ticket is irrelevant, it's the principle. HELL shoulda left him alone just on the meer fact he caught a red snapper from the bridge LOL 😆🤣 commercial boats kill tons of red snapper while throwing them back when out of season but let's hit the working class guy who buys licenses and fishes 5 times a year SMH 🤷🤦 #LetsGoBrandon

Great channel bro, good info…subscribed.

Didn’t realize fishing was this good on that side of the bridge, I’m gonna have to try that next time I’m out that way.

Thank you for an entertaining vid. Subscribed!

Like using Italian dressing mixed into the marinades to. Their good let those fish sit in aluminum foil in the fridge for About A hour.,or more prior to before cooking to. Cook them in fillets silces for 30 to 45 minutes in sweet creame butter sticks. Then let me know how that turns out for ya okay.

NM is an extra $10 for Trout stamp. If trout in lake waters best to get it. Onions > Saute until translucent. 😁 Asian recipes call for coconut milk. Usually leftover marinade isn't added.

Awesome dude i caught a flounder this morning at the pier in gulf shores it was tasty too

I'd of used lemon instead of lime with fish and just waved the cilantro over it as I checked it out. Lol A lot of people like cilantro but add a bit of jalapeno or ceyenne to to mine. The coconut milk will calm that down and it would be like curry to me. Great job on it though! Everyone has their own favorite flavours.

Can't keep a fish on Thursday, but can on the weekend. Super stoopid.

I saw it coming when you added the fish AND marinade! You said you don't cook alot. We had to toss my first Stir Fry for same reason! That marinade is powerfully STRONG! Next time just fish the fish out of the marinade nd drop in! TOSS that marinade! Great video thank you!

Whether you follow the recipe or not, if it tastes good to you, it is a success! Sounds good.

I cooked a gator and shrimp stew (which really is a green gumbo- no flour and oil roux. )It said to soak the gator only in lime juice. Make sure you rinse off the lime juice before you sauté it. I impressed myself with that internet recipe!

Awesome video, thank you!

Brad that would easily be a good Asian Thai dish if you added some minced ginger and green onions . You could make this with shrimp or crab. I would leave the bell peppers in bigger chunks. Look up the recipe for Philippine chicken curry then substitute the chicken for shrimp or crab. But add the seafood in at the end and not when you would normally brown the chicken. It's not a spicey curry. The first time I ate the chicken curry it reminded me of a big bowl of rich crab fat❤️😋😋

Hey Bearded Brad, first time viewer from Lake Helen FL! Good Job!

We have freshwater sheepshead here in w.n.y. they are drum like coi & carp,just more silvergrey colored,mouth like a sucker,2foot long is not uncommon nor is 10+lbs. ? Basically a common mudcarp build,but silver/grey color in stead with more of a suckers mouth than a carp has. They come up stream from lake Ontario tributaries (run) in the spring as do & about the same time as bull head,suckers & lake trout. Hit mostly on blood suckers,worms,corn,bread & dough balls. Like crayfish too. Mouth has big teeth too & located more on the bottom of the head as is a carp or sucker. Some call them silver bass,"they are not bass!" They are fresh water drum.

Great video lots of important info. tight lines

This guy just said I noticed you have a webcam I’m dead 😵 love it

good video. Just FYI: Recipe - What you're cooking; Ingredients - what you need to put in the recipe; Method - how to put the recipe together, aka "directions" 🙂 It looks great! Thanks for bringing us along. (shrimp would be a little sweeter than sheepshead...cut the lime in half for fish. might need all of it for shrimp - or use lemon in place of lime. The citrus 'brightens' the recipe)

That's the way bro! Fresh caught fish home cooked, you're family is eating at the king's table. 😊

Thanks Burt great video

You right that's the dish moqueca. Delicious.

Great video brother! Always cool tell help others and make some friends! Keep the vids coming, thumbs up & new subscriber! Fishing is always soothing for the soul! I’ll be visiting Florida in August I can’t wait as we will be fishing our 2nd day!!

Please don’t forget to leave the “instructions” to the dish in the bio 😂

Thank you for sharing, looked good.

I'd recommend taking the fish out of the marinade and maybe searing or grilling it before putting into the soup and discarding the marinade. Just a thought

Try caramelizing the onions and peppers first then set aside. Lightly saute the fish then add the onions and peppers. Mix and cook for a minute then add your coconut milk.