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17 Comments
Nice Job Mike . . . Nothing wrong with some smoked skippy strips!!
Looks good. I've eaten skipjack before in sashimi style and it was good. I've sent you an invite to go fishing this Saturday through a message on Instagram. Check it out. Fish on!
Nice sauce whipper!
I just canned some skipjack turned out pretty good habanero and salt is what in put in the jar when I canned the fish. The smoked fish looks great. Like that cutting board.
A true SD LOC
Yessah braddah Mike looks ono! 🤙🏽
Looks delicious!! Damn Mikey, I'm going to need to try this out myself. Never landed a skipjack before, guess I'll have to do that too. Good stuff braddah! 👏👏👏👏
The reputation skipjack has in socal for being a "trash fish" comes from years ago when they mixed with albacore. Albacore is insanely delicious but it also often requires a pretty long slog in rough, cold water. You go all that way offshore and I can recall many — yes this is true — calling yellowtail a trash fish. I still regularly joke that yt is a trash fish because those are my roots, albacore fishing, and when you go chasing albacore, yt are definitely a consolation prize at best. It's like when I go to baja, I don't want to catch yt at all because they don't measure up taste wise to the grouper and snapper I went all that way to target. But the reality is, skippy is good. It's the most common canned tuna worldwide and although not comparable to albacore in that regard, is tasty. It's the staple of Japanese cuisine and is excellent raw or seared/tataki. In Hawaii as well it's super popular. But that's why in socal more than a lot of other places, it's considered a trash fish. In the albacore days, a lot of party boats also only used gunny sacks (yes, even on tuna trips, gunny sack all day then filleted on the way in and put in plastic grocery style bags and back in the gunny) and even albacore suffers badly from that. The skipjack, with no dark meat removed having sat in a sack all day, was just too fishy for the western palate. So it was a combo of not being as good as what you went all that way for, plus not remotely cared for right. I think the newer generation of fishermen these days are much better educated on how to care for fish, how to prepare fish like skippy, and of course, not spoiled rotten by the best tasting fish in the sea, albacore, so people don't call it a trash fish nearly as much anymore. Same for bonito which is excellent, better than skippy and I would say better than YT as well.
Hello mr fish and sips man sir that fish looks yummy is there a way to stop the dark meat like ikejime or something?? love from Australia heheh
We just made skippy in Baja it was a shashimi/ceviche type thing–lime juice, Serrano peppers, and red onion slices. It was really good! I was surprised.I think bleeding and getting ice and eating the same day is key if you are not smoking them. Nice vid!
i have looked everwhere for a solo skiff and can't fine one.
Smoked skippy is bomb. I like it as fresh sashimi but not after it’s been frozen.
"I like spicy" – yeah you do bro
Hawaiians always prefer skipjack (aku in Hawaiian) for theirs pokes. Super yummy!!
Fish, Mediterranean diet!
💯🔥💙👍.
You can always just set that whole wire rack on the smoker! Keeps you from having to transfer the strips back and forth.