Those vermillion snapper are good eats.( blacken them on high heat and they firm up) While running charters up until this day when ever people ask where we caught all those fish I just smile and say we caught them right in the corner of the mouth.😂

Aaron if I've said it once I've said it a hundred times...I have nothing but the utmost respect for you and your beliefs. You don't see people like us very often. We put as much emphasis on sustainability as we do for catching. I admire your love for a proper release and fish health just as much as I do your love of the catch. Without our oceans and our fisheries we have nothing. From my love of our waters to yours...thank you. #protectouroceans

Nothing better than good food with good friends.

Aaron, you can try and hide your location from me, but I KNOW where you were fishing. Definitely fishing in the Ocean! #BUSTED 🤣

Making Mondays desirable!!

Glad I found your channel, from one fisherman to another as well great respect for hiding spots. Too many people are spoonfed fishing. EARN IT

There is nothing as good as home grown veggies and harvesting your own fish , totally dig it . Awesome video 😊

I really like the family style dining, especially with everyone kidding around and smiling 👍🏻

Wonderfully simple yet super insightful as always - thanks Aaron.

I love how tipsey waits by the table for his snack, you guys have such a cool like. happy for y'all

Your authentic approach to 'Deep Water Snapper | Hand Crank - Mixed Bag | Catch Clean Cook' is truly captivating. Your passion for sustainable fishing and the meticulous care you take in preparing your catch resonate deeply. Your videos are a testament to both skillful storytelling and respect for nature's bounty. And I am Floating Village Life

Amazing how keeping it simple makes the flavours pop. I mostly cook my fresh caught fish with just salt and pepper and finish with a squeeze of lemon. Love your channel, greetings from Cape Town South Africa

Hey Aaron, the way I've learned to keep the skin from curling is to shock it on a very hot griddle for a few seconds, both sides, then remove it from it and set on a pan with cold stock, basically jellified, just a couple of spoons and put it in the oven at 350 for about 5 minutes or until you can brake it just by pressing it with a fork or knife. it retains all the protein and the fish stock reduces in the oven creating a layer of fat under the fillet that also protects its texture. You get the separation of the muscle layers without defragmentation (fancy for soft fish). I learned this from an Irishman who has being a chef for over 40 years and moved to the Caribbean because all he wanted to cook was fish. He runs the best fish restaurant on the island. Greetings from Tobago, Trinidad and Tobago.

I’ve always admired your unwavering conservationist style of fishing. We need all sportsmen and watermen to act the same. As for vermillion, I prefer them over the highly protected red snapper. I think meat quality is just dependent on how the fish is treated once landed. I use your method now and brain, bleed, clean everything before proper icing. Easier cleaning on shore and just better eating. I’m 15 minutes in but had the need to comment so now back to the show. Cheers!!!

Back in the days when I Grouper-Snapper fished, I did catch B liners up to 8 pounds. B liners were a fish that we often targeted and they payed a good price. They were graded by weight...1 to 2s. 2s to 4s 4 to 6s. Love fishing for them and did most of it at night.

i feel like all fisherman should have to take a course in compassion taught by you before getting a license. you are just a kind, good human being. as always thank you for your videos. they mean a lot.

Always enjoyable with you, love the calmness of your way of fishing and the cooking. You have a way with describing the way you fish and the same goes when you cook the different fish. Would find it a great experience to fish along side of you!

That was a nice little catch Dibs''I'm starving now,wanna reach through the screen and grab a fish taco''

For the fish skin, you need to score it (make a few shallow cuts), and most importantly dry it before it goes in the pan. What can also help is to either use a weight, or apply pressure for the first 15-20 secs with a spatula to keep the fillet flat

Real deal man! I'll give you guys an gals best video if the year so far in all my salt water tubers. Thanks y'all Respect from Readyville Tn.

My cousin from Jupiter introduced me to yellow eye when we were down in the keys and he used the hot version of wuju which is the perfect heat and packed full of flavor. I know keep a bottle in my fridge all the time.

Aaron, for cooking fish with skin on, it has to be a thicker-skinned fish like a snapper, not a mackeral or even a grouper. And to keep it from curling, you have to score the skin 3 or 4 times, then it won't curl. Skin-on is the best way to maintain moisture in the fish when cooking it, and it just slides off the skin easily with your fork when fully cooked.

Good one, you called it fishing on credit with a bait less hook.

Freinds always visit for just too short a time. Family on the other hand.....

You make my Monday's. Thanks for taking me along.

An easy way to keep the skin from curling is to score the skin with a few diagonal skin-surface cuts with a really sharp knife. Medium-low heat is your friend too too keep that skin from curling. For the best crunchy skin you should “squidgy” the skin. You basically take you knife and run it down the skin to lift any water from the skin and that way your skin will get crispy almost like bacon. I learned that technique from Thomas Keller on MasterClass but im sure there’s a KZfaq video showing how to do it for a reference.

B Liners / verms are great eating. They are in fact a softer flesh but just as every other snapper, straight into a salt water slush will prevent the mush.

You should get a trolling motor with spot lock for staying on a spot bottom fishing. No more bumping in and out of gear

There good when they are fresh. They don’t freeze as well as other snapper. Fun video man! Thank you for taking us along!

Vermos make great ceviche! That’s about all I use them for. We get a good amount of them here on the left coast. Those are some quality size you got there. Also, score the skin on the fillet to prevent it from curling on ya! Great vid as always!

Awesome seeing the taste taste live and honest! Great show!

Delightful episode, start to finish! 😊

Yummy.... Chrystina from Lakeland Florida 💕💕💕 love love love fish tacos

When you scale them you make sure and wrap them in paper towel get them dry as possible likely dust with some flour if you are frying make sure the oil is very hot so it will not stick

I am a giant fan of the “Descend Act”.

Wouldn't mind an episode explaining what rods you currently use and why if u have a rainy day. Never miss a video man love it!

Simply amazing! Catching the illusive Red Snapper, especially since they’re nearly extinct! 😁😎

That was fun😊

Just fishing the bridge over the weekend and got some great yellowtails

Good times! Im making some red snapper i got in destin last week,also making your red onion/ tomato salad,a lil street corn on naan bread. Im pumped!

Love the party atmosphere good stuff

“You can share your opinion but it doesn’t matter”. Even Madeline got caught off guard.

When it comes to variety you just always seem to be spot on!!😎👀

Awesome episode, Mr. Young!

I remember first time in keys 1996, rented a boat, would catch yellow eyes in a much shallower areas, p.s. had no idea what they were, feed a pelican one as I cleaned 4. TRUE STORY. 😊

You are blessed with great family and friends sir.

i love the catch part...but the cook part is even better because it is just fun. when i was a kid we would fish the surf in southern california 60 years ago and catch corbina (similar to whiting) and barred surf perch (we kept the small ones 10 to 14 inches. We would scale, gut and head them and with a little salt and pepper flash fry them in butter, serve with steamed corn on the cob and fresh sliced tomatoes. Heaven.

Y'all just made want fish to tacos 🌮 they look so darn yummy! Great video! ❤️

Another banger video! A great therapy fishing 🎣 channel 👍

Made some ceviche with Verms the other day and came out amazing. Highly recommend it 😉

Great video Sir 😊

Good friends, good food, beautiful day on a boat.

Awsome bro

Cool video,love those new reels,and can’t go wrong with fish tacos

Hell yeah love the show

great stuff cant wait to order some food

Love my weekly fix of KWW!! Perhaps lightly scoring the skin before cooking would stop it from peeling off? I'm no chef though. Keep 'em coming Aaron and thanks for your hard work.

It's such a bummer they stopped making the old model trevalas. The new ones arent as good. I dont understand why they would discontinue them, it's such a great, versatile rod.

Your job is WAY better than playing in the NFL. If you were a football player I wouldn't know your name, or care. So I'm glad you do these great videos.

Now that's a taco party I'd liked to have experienced. It's nice watching people enjoy each others company, and what a great catch KWW.

Thanks for taking us along again! I prefer vermillion over red snappers! 👍😊

TNX 4 VID LOL

Love you're channel been watching for a while. One of my favorite things other than all the bad ass fishing and meals. Is. Go Canes!!! I see Miami stuff all over the place stickers beer holders love it!!

I'm a fan of the yellow eye snapper over the Vermillion snapper. Off the coast of New Smyrna Beach we catch a good amount of Vermillion but they are usually between 12-14 inches. I've never caught a yellow eye snapper North of Miami. Great job target species aquaried and the snowy grouper looks delicious. Please keep making and posting and I will always be waiting and watching.

Awesome video. Never had yellow eye, but have had many bee liners. For my taste, vermillions are hard to beat.

I love vermillion whole roasted in a zesty garlic sauce.😊

Another great video. Thanks

Me and my wife are in the keys right now we would love to meet you. We look forward to your videos every monday!

What?!! You’re not going to provide us the 1 meter gps location and depth?! How will we satisfy our instant gratification and constant stimulation?!! Hahaha! Awesome video, Dude!

Me love me some fish tacos. Fishing by yourself is cathartic also. Great Video.

Fish tacos for the win

Beeliner sushi is a go to for me

I used to make fish tacos on the boat with peanut dolphin cooked with chorizo. It was a crew favorite. Red eyes are mushy and not a favorite of mine They have to be fresh. I’d try them with chorizo. Never did that

Vermillion snapper are amazing fried. We catch a lot outta ponce. They are a little soft for baking or grilling but awesome tacos

As a tourist, whenever I am in KW I hit the Hurricane Hole for their fish tacos. Best in KW/Stock Il.

WOOT WOOT!!

Good Stuff

The best tasting fish are the ones you cook the same day you catch them, or the ones that people cook for you ! L O L 🤗😅😉

Great fishing bro

I've tried bottom fishing with a jigging rod and it was impossible so I ended up taking my jigging reel and slapping it on my trolling pole lol. Works great because it's so stiff I can feel every little tap.

Lovely catch 👌 but in jamaica me and my friends one eat everything finish. We would just started fishing fulling the igloo

They're only mushy if they're not taken care of on the ice. Straight into an ice bath no better snapper other than a red because of the smaller bones. The fins are like needles on the dorsal.

Time to get ya a 87" or 96" trolling motor on that rig!

Always enjoy your content- rod & reel or spear... really enjoyable. Still trying to get my big-boy pants to fit well enough to try the stone crabbing via snorkle. Question for you - do you have a specific way of labeling your "spots to come back and check"? It is much easier to label new numbers with the touchscreen but still can be time consuming when running. Just curious- figured you must have a system since you do it so frequently.

I love me some vermillion snapper for sure! They are deff softer than mangos, but they always seem to have a more buttery/sweet flavor to me than other snapper. I vac seal and freeze them and they always come out great, not mushy at all imo. Never had yellow eye, but we have to go pretty far out in the gulf up here to reach them, and my 27’ may not have enough gas to get back!

Vermillion are definitely a delicate fish. They have a very nice flavor imo. That small snowy was the choice fish in that cooler. The tacos looked great ! I love fish tacos with a fresh mango salsa. A little bit of heat in the mango salsa. The dinner I just finished was so sad in comparison.

to fry with skin on. first scale the fish, fillet without removing skin, score the fish on the skin side not too deep. when frying make sure fish is completely dry then in a hot pan (not as hot as to sear a steak) add oil always heat pan first. try using non stick pan. you would have to treat iron pans with salt before cooking. good luck

2:42, figuring it out is fine if you have the time to do that. Remember, not everyone watching your channel has the time to devote to figuring it out. Any info that you can pass along that helps us maximize our time on the water while we are in the keys (or anywhere really) is greatly appreciated.

it was windy where I was and my boat not built for that :)

We fisherfolk are blessed, the freshest caught lower tier fish will allways beat the top shelf frozen imported variety by miles.

I like cooking B liners whole. Ive baked and grilled them great both ways. They are pretty good tbh I'd def never pass on one

We Steam them Japanese Style Just Soy sauce Dip and Hot mustard , or wasabi Sesame Oil with Salt Dipping. I like Day old Fried Rice after. It was Refrigerated Some Lettuce or cabbage 🥬 Thin sliced

YAMMY !!!!~~~~~~~~~

Sir Kensingtons Chipotle mayo! Amazing on fish tacos!

I catch them in gulf shores im no expert but love them deep fried

Would you do a video on what you do to sharpen your knives?

Rock 'n Roll!

No yelloweye up here out of Tampa, but do love the vermilion and yellowtail we’ve been getting. Just goin with the flow 😎🌴🍹

verm is the best sushi/sashimi around!