Sunfish Lunch'en

Description

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http://www.facebook.com/pages/The-Pathfinder-School-LLC/167050689997806?ref=hl

Tags: Dave Canterbury,Survival,Bushcraft,Archery,Pathfinder,On the Waters Edge,Fishing

Video Transcription

clear blue water take-home soggy bottom by you bow play me a song there blue water take home bring back them good old days I used to know Russ the fence off and walk pedal sawmill creek baptized in the heart I got down on my knee afternoon guys Dave Canterbury the Pathfinder school shout here with our fishery governor a little bushcraft stringer here

pretty simple situation I want to talk to you a little bit about these fish give you a little sunfish education 101 real quick then we're going to use a new product by buff outdoors which is a folding cutting board I want to show you guys and we're gonna get these fish prepped up so we can add some lunch let me move this camera guys okay let's talk about a little bit of sunfish 101 here real quick loss sunfish in a sunfish family in the state of Ohio and all over Eastern woodlands you have the largemouth bass obviously is a big sunfish smallmouth bass crappie bluegill and then you have different subspecies of fish that are similar to blue gills you have the long ear which is what this one is it has a long ear on the back of the gill right here you have the green sunfish which is what this one is which has a rounded pectoral fin and then you have a pumpkin seed which has a pointed pectoral fin that looks very similar to this and then you have an orange spotted sunfish and a lot of these different types of sunfish bluegill whatever you want to call them interbreed so you get hybrids of all of those fish in the same pools of water but the small sunfish species like the green sunfish the long ear and things like that all thrive and water that you wouldn't think fish with living very well and the other reason that they do that is because they don't get very big this is a this is a full-grown green sunfish 4 to 6 inches as big as they get this is a full-grown long here 4 to 6 inches big as they get so while these may look like small fish for this species these are big fish but they're definitely edible size fish so let's get these things processed real quick here what we're going to do is we're going to pour some water try to keep them from jumping into the grass here I'm going to pour some water into the pan here real quick and I'm going to put them in there from the moment this is the folding cutting board by buff sports folds out flat pretty nice cutting board really I've got my Mora bushcraft block I'm going to use to process these fish basically what I'm going to do is I'm just going to get right behind the pectoral fin here and I'm going to cut the head off this fish just like this to make sure that you dead because they're not dead yet I don't want to have to suffer when I pull that out most of that is going to bring the guts with it I caught a little bit of ear right there you can see most of the guts came with that I'll set that head off to the side there for a minute reach in and pull the rest of those guts out on my finger pretty simple way to do this really get all that stuff out and all this stuff makes great bait I mean this is all going to be good bait to catch other fish with once you've got that cleaned out now you would scale this fish generally with the head on but because the fish was not dead yet I wanted to go ahead and cut his head off and kill him instead of making them suffer so I'm going to scale them after the fact and try to pin his tail down and all you're doing is going the reverse of the scales on the fish with the edge of your knife it's pretty simple and then that skin is edible we'll go ahead and cut those two fins off right there we don't need those on once we get that done this fish is going to be ready to be cooked as is kind of hard to hold those things down when you don't have the head on there to hold on to you try to hold on the tail a little clip to clip that tail down will help you if you want to some type of like paper paper clip device like you'd use the clip papers together with works just fine on into your cutting board and then you'll be able to scale your fish a whole lot easier that way and we're just going to rinse them off in the water rinse our cutting board off real quick here for the next fish pretty simple stuff you can see all I did here to get these dudes on this makeshift stringer was I just tied a slipknot in the end of this string so I could make like a noose with it just ran it through ran the string through his gills I couldn't get it through his gills because his mouth was too small I could just carve myself a stick for a pointed end on this thing and drill a hole in my awl shove this in and lace it in I have an actual stringer I could have put a tee on this if I wanted to with a stick but for these fish just a piece of Bank line works fine alright same thing with this guy we got to get rid of the head first because he's not dead yet okay rinse these dudes off real good if you feel any scale is on there you can always scrape those off after the fact if you feel a couple on there somewhere scrape them off it's not a big deal okay we're ready to go into the frying pan for these guys now got that plenty hot we just going to throw them fish right in it quick and dirty and nothing to it put the old paste seasoning here one there flip them over one time that hot grease

see the other side once you get that aligned skillet hot let's go cook them small fish pretty fast ain't too much messing around you got to do you've got to keep it in and out of there keep it hot don't you got to keep it directly in the fire very long

okay guys that's about as quick and dirty as you're going to do it less than 10 minutes to cook that no breading nothing special a little bit of seasonings some grease or fat or oil and this stuff is going to separate from the bones pretty easy you'll be able to see those bones right there is a rib cage you can see it right there so you can pull that right off the rib cage just like that and that skin is edible too plenty of nutrients in that skin you can eat that with no problem once you've got the scales off of it not a problem

plenty of meat right there to be had I was going to kind of scrape it all into a pile for you guys to show you the difference between what's meat what's not I guess that pin out of our way mr. ant come along trying to get him get in on the action there when it won't help again once you pull this right there's your rib cage all right there's just about all the bones just came out right there there's even a little bit of meat left on right there's a whole skeletal structure except for your top and it's right there we've got a little bit of a bone right there and you can feel around that stuff and you can tell so you got plenty of meat right there off of that fish all of that is the meat off of one fish oh that's good edible meat off one fish so you got a second fish here it's going to be the same deal we got this much meat off of that I'm two fish that's quite a bit of sustainable protein right there just off a to small fish all right guys there's definitely some

oh man let me tell you boys got some good meat and shoot up real good that sure no bones that I'll tell you what got some of the best even meat we ever gonna get there's quite a bit there for too little fish clip finger food excellent eat be only on that hunger looking good man is that good well fellas I'm gonna finish it up I appreciate you owner of this video I thank you for I think you for me for my school for my family for my friends affiliate sponsors my instructors back another video soon as I can thanks those hey cow for a camera mean you