A few tip: For the Octupuss you need to frozen it to brake the muscles and then, when you cook it becomes tender.
@aetysoldier
2 жыл бұрын
13 minutes after pressure build up on pressure cooker and you dont need to freeze it
@brunomendes7365
Жыл бұрын
I froze at least for a week , but to accelerate the process and straight after catching if i have guests for dinner i use a pressure pan at the second blow of the valve its ready ;)
@zambination11
Жыл бұрын
@@aetysoldier If you prefer it roasted and not boiled then you have to freeze it
@bobok1541
Жыл бұрын
Another tip; just don’t bother hunting octopus, there’s other species that taste better & easier to prepare and eat
@fishhunter348
2 жыл бұрын
Spearo: "those rock fisherman over there are absolute nuts!" Rock fisherman: "those spearos out there are absolute nuts!"
@diogodias2855
2 жыл бұрын
PORTUGAL CARALHOOOOO!!! 🇵🇹🇵🇹🇵🇹
@aidanyy3176
2 жыл бұрын
It’s a good day when Daniel Mann uploads! Footage and editing is spot on as always, even the Go-pro video looks stunning!
@DanielMann
2 жыл бұрын
Cheers Aidanyy!
@legionaire6542
2 жыл бұрын
Hey Daniel I'm sure people do this outside of Greece as well but when we catch an octopus we literally throw it on a hard surface with force about 90 times and then we rub it like a sponge on the ground until you can with ease pull the skin off with your hands... It is going to be a lot softer if you do it correctly Greetings from Greece Alex
@DanielMann
2 жыл бұрын
Next time! Thank you
@miferna
2 жыл бұрын
Instead of beating it to death (again), I just throw them in the freezer for a few days. The freeze-thaw cycle of the water molecules seems to break the fibers of the octopus meat and they are soft afterwards.
@NikoMoraKamu
2 жыл бұрын
lol 90 maybe its a lot , but a couple of hits before cooking are good also you can put the octopus in the hot water for a few seconds and remove it quickly, and then cook it normally doing that 2 or 3 times you also get the meat to become more tender and you can eat the skin , its just like jelly , doesnt taste
@jack7931
2 жыл бұрын
@@miferna we do the same in the south of Italy, obviously the octopus is killed beforehand in a quick manner. Their central nerve is between their eyes, just put a knife through there and they’ll die instantly. No need to make them suffer
@Brandon-jw5cv
2 жыл бұрын
Literally going to say the same as everyone else, you need to throw it down hard on a rock or driveway like a hundred times. You can even put it in a dryer on a no heat setting and let it roll around for a half hour or so.
@ExecutiveSubSpearfishing
2 жыл бұрын
Welcome to Portugal! :) I'll give you the trick for a soft tasty octopus :) Put the octopus in the freezer for 3 or 4 days. After that cook it for 30 minutes (after defrosting it, of course) and then you can grill it... You'll see that you'll get a soft and very tasty octopus in your plate ;)
@crustybear
Жыл бұрын
Took me a while to find a good octopus recipe. I am not too fond of the freeze or slap against a rock technique to tenderize, but you can simply boil it on very low heat for an hour. It goes really rubbery first, but then becomes super tender. The tender pieces can be tossed in a pan/seared with garlic, absolutely fantastic, and they also make great cold antipasti with a good olive oil. I usually boil them with a few bay leaves, a couple whole junipers in water "as salty as the sea", with a bit of vinegar added to it. An absolute treat.
@Cabrita93
2 жыл бұрын
Luis Bajolo real legend! Great content :)
@mariocinque8588
2 жыл бұрын
Compliments Daniel for the capture and cocture.
@lioryerushalmi3121
2 жыл бұрын
I think that trigger fish are the most tasty.your videos are always facinating Daniel,thanx for sharing mate!
@pedrorosario7817
2 жыл бұрын
Hi Daniel! I am from the Azores, Portugal and has a spearfisher myself I would recommend you to try and see the Azores and spearfish there too I am sure you would enjoy it.
@peterthermocline
2 жыл бұрын
Pedro Do you have a boat Daniel can go out on?
@carapZ1337
2 жыл бұрын
Next time come to Azores, better fish and the water is crystal clear, best place in Portugal to dive =)
@Exses3D
2 жыл бұрын
Epic! Found your channel a week ago and I can't stop watching them ALL.
@DanielMann
2 жыл бұрын
Cheers Joseph!
@feprit1922
2 жыл бұрын
Spearfishing is truly an amazing sport.
@Mikejolly2807
2 жыл бұрын
Agreed!
@alfonsovp6175
2 жыл бұрын
Hey Daniel! You should freeze the octopus before cooking it, so it gets tender. Also, the triggerfish has a very thick and fatty skin, so it is perfect to grill with it. After cooked, the skin is very easy to remove, and it keeps the meat juicy!!
@offthehookproductions4481
2 жыл бұрын
Agree about the trigger skin. It makes the meat a lot juicier and much tastier!
@janzkrs8006
2 жыл бұрын
agree about freezing. the octopus. Its a simple secret, but a world of difference!
@USAtoMISR
2 жыл бұрын
Awesome vid as always. Thanks for bringing us along with you on your adventures! Much love to you both.
@DanielMann
2 жыл бұрын
Cheers Jack!
@guilhermanacas
2 жыл бұрын
Daniel THE Mann
@JoePkSpearfishing
2 жыл бұрын
Fantastic shot on the gilt D Mann, amazing to see all those triggers, look forward to the next adventure!!!
@DanielMann
2 жыл бұрын
Thanks my international dude of mystery
@DanielMann
2 жыл бұрын
Thanks my international dude of mystery
@DanielMann
2 жыл бұрын
Thanks my international dude of mystery
@EthanYeo1
2 жыл бұрын
How good is it ticking off new species! Keen to see what you manage to get in Spain 😄 I still remember the first octopus I cooked up... it was literally savoury bubblegum 😂
@DanielMann
2 жыл бұрын
The longer you’re in the game the less new species you get to tick off let alone 3 in a week. Spain has a lot of new species too 👀
@EthanYeo1
2 жыл бұрын
@@DanielMann That's true, but then ticking off new species becomes more of a challenge and more rewarding!
@kenyoung5604
2 жыл бұрын
As others have said, another great video! I learned to dive in 1-2 meters visibility. No question that 15-20 m vis is much better. Looking forward to more videos. Safe travels to you and your girl!
@ryanrutherford3309
2 жыл бұрын
Great video as always Daniel! It's always exciting to check new species off your bucket list. Can't wait to see more from your travels!
@DanielMann
2 жыл бұрын
Loads of good stuff coming up!
@Blackfish46
2 жыл бұрын
Good stuff Dan, it seems your enjoying life. Trippy is having a big get together tonight at the Brewery with a lot of the old crew ..... I'll have a Beer for you. Keep the good work.
@DanielMann
2 жыл бұрын
Cheers Gordon, would love to be there tonight!
@victoriarayner4064
2 жыл бұрын
Love it!
@yogevreboh4260
2 жыл бұрын
Love it
@johannesjaehrig5064
2 жыл бұрын
Try freezing the octopus first, it helps to break the fibre and makes it much more tender without loosing taste! When unfrozen again, submerge it five or six times for a few seconds in boiling water, then simmer it for 20-25min. The BBQ is just for smoke aroma and some crispyness in the end - enjoy!
@dimitrissavvidis7829
2 жыл бұрын
I catch and cook these octapuses every day in greece!! Your videos are great!👍
@larrydalobster4977
2 жыл бұрын
Triggerfish is one of the best to make ceviche with!
@charliemaddock3459
Жыл бұрын
Nice shot on the octopus very cool
@DanielMann
Жыл бұрын
Thanks Charlie
@BurhanMuntasser
2 жыл бұрын
Cooking the dorado pan fried in butter is a crime!
@jonnyknuckles489
2 жыл бұрын
Dude, you are an absolutely incredible producer and director. The b-roll, the editing, and your script are all spot on - objectively excellent.
@BLT1538
2 жыл бұрын
When it’s raining here is Aus and a shore dive is off the books it’s nice to see dan work his magic in Europe
@DanielMann
2 жыл бұрын
Cheers BLT!
@stathisvithoulkas1982
2 жыл бұрын
Next gilthead seabream you get try and grill it on the BBQ, charcoal really makes a difference. Amazing stuff mate!
@DanielMann
2 жыл бұрын
Wish we had more time to do that. However we made up for it in Spain!
@biwack31
2 жыл бұрын
For the octopus you have to freeze it at list 2 days for the ice cristal to break the flesh for you. Then let it unfreez overnight. Then cook it the way you did. Freezing and un freezing it will make all the difference. I own a portugues restaurant in Madeira and I use it a lot. Go ahead an catch another one and try the method. You gave me good advice in the past with your videos so I finally get to give you one Daniel!
@DanielMann
2 жыл бұрын
Thank you for the tips 🙌
@vortexbobcat4556
2 жыл бұрын
cool video nice to see some familiar species
@BRZZ-xw4hd
2 жыл бұрын
a new vid .YESSS !! peace out
@russellmoody656
2 жыл бұрын
Looks like you are having a great time! Good on ya for bringing the rest of us along with!!
@DanielMann
2 жыл бұрын
Plenty more to come Russell
@russellmoody656
2 жыл бұрын
@@DanielMann Great to hear bro!!
@anselmotrindade4874
2 жыл бұрын
Hi Daniel, I've been following your channel for the last two years. Good to see you have enjoyed diving in my country and that it's generous for you. I was a diver myself but since move to the UK 17 years ago had to stop. If you ever have a chance you should try going to Peniche. Enjoy your trip and keep up the good work.
@ShakaZoulou77
2 жыл бұрын
Daniel while in Peniche take your camera and go to the natural reserve of Berlengas Islands. We would love to see uderwater videos from a pro
@TheDadFaxs
2 жыл бұрын
And by the way welcome back missed your videos
@KerryFlowers
2 жыл бұрын
Nice to know about the triggers being good! Will be a target species for me when in New York!
@andrewsammut9342
2 жыл бұрын
Nice video Daniel! Can't wait to see if you come back to Malta ;)
@saltystories
2 жыл бұрын
All the Algarve legends!! 💪 Next time just throw the trigger fish as you catched into the grill. The skin protects the meat, much better! 👌
@fabiosilva2072
2 жыл бұрын
ganda bajolo
@bayareaspearoshorediver7535
2 жыл бұрын
Dope! Another great content. Thank you bruh!
@ShakaZoulou77
2 жыл бұрын
15:05 great choice of wine
@DanielMann
2 жыл бұрын
Thank you!
@kookvision9295
2 жыл бұрын
Great video... Did not think there would be so much life. Get triggers in Ireland when the water warms up in summer
@DanielMann
2 жыл бұрын
Probably the most amount of fish I’ve seen in Europe.
@jamescampbell6669
2 жыл бұрын
Great video man, living the dream
@francescobortone8553
2 жыл бұрын
When you cook a gilt head, Orata in italian, make sure you do It "gently". I highly reccomend you to cook It in the oven in a foil or in a salt crust, couple of slices of Lemon a bit of parsley, olive olie in her belly and that It. Great video e best Channel, by the way! Greetings from Italy, hope tu see new content soon. Good Sea mate!
@philipcartland3262
2 жыл бұрын
The amount of work that goes into your videos realy shows best looking channel on KZitem
@DanielMann
2 жыл бұрын
Very kind Philip 🙌
@BeefLoverMan
2 жыл бұрын
Started seeing triggerfish in Croatia a few years ago and it's been my favourite fish to eat. Fantastic for curries and such since it's so mild and firm. The locals don't eat them because they think they are poisonous, which means more for me :) Not that fun to hunt though. They seem to have two modes - speed into the depths from the edge of vision or let you stab it with a knife. As for the octopus, freeze + thaw to tenderize it. If in a hurry, give it a good beating with a flat rock. I'd also boil it longer, more like 30-60 mins. Very hard to make it mushy.
@user-ip7nw2vi5w
2 жыл бұрын
Great movie! Thank you for the pleasant emotions! Greetings from Russia!🇷🇺🇷🇺🇷🇺
@pkrabbit
2 жыл бұрын
Thank you Daniel!
@rs50
2 жыл бұрын
Dourada with a bottle of Muralhas, can't get any better.
@DanielMann
2 жыл бұрын
Was a mighty fine dinner!
@mathewfletcher1820
2 жыл бұрын
Great video Dan really enjoyed it good to have you back. My guilt head hunt continues in jersey ci
@DanielMann
2 жыл бұрын
Cheers Matthew and good luck on the summer hunting. I’m sure you’ll find one if you keep trying.
@lukaj2224
2 жыл бұрын
One word of advice from Croatia; if you put your squid, octopus, cuttlefish or anything as such in mashed Kiwi for about 20-30min and then rins it afterwards, you dont have to freeze them. You can prepare them however you like right from the sea and they will have a texture of butter. Try it and you will never freeze your cephalopods again!!! You are welcome. 😉😉😉
@DanielMann
2 жыл бұрын
Cheers Luka! I will try that next time.
@lukaj2224
2 жыл бұрын
@@DanielMann let me know if you will prepare it any other way after you try it. Btw. thank you for sharing all the awesome information and knowledge that you bestow upon us newbies in spearfishing. You are a true inspiration! Good luck to you and your family!
@AntiVaganza
2 жыл бұрын
Octopus: (I have been told)You need to hardly cook it or cook it a lot - it goes through a tough phase in between. The few times, I have cooked it, we have stirfried it real quick and it came out super tender. And yes, freezing to tendorize works, too. Or beat, bash and massage it on the rocks as it used to be done.
@Paultschoppmota
2 жыл бұрын
Freeze the octopus before you cook it Dan. It'll be super soft after. My favourite dish is called Polvo à Lagareiro. Just a suggestion next time you catch one ;) Thanks for all the videos
@lauritzlund-iversen2703
2 жыл бұрын
Pov: You wake up and see Daniel Mann has posted…it is a amazing day! Great video mate🙌🫶
@Evaggelist
2 жыл бұрын
❤❤❤❤
@abdelahlamrani5161
2 жыл бұрын
Great video, we call them dorade royale back in Morocco
@DanielMann
2 жыл бұрын
Merci Abdelah!
@andrematos5599
2 жыл бұрын
Such an amazing video ! I told you Portugal was going to be kind with you ( by Instagram). That triggerfish its delicious!! If you want to grill it you dont jave to take the skin out, but to me, the best way its doing filets , andr fry it ! Just amazing, a flavour really close to another great fish " zeus faber" . Thanks for this amazing videos!
@DanielMann
2 жыл бұрын
Thanks André, glad you liked the video!
@Mikejolly2807
2 жыл бұрын
After shooting two bass this morning there is nothing better than cooking them whilst watching a Dan man video !!
@MK-ox2sw
2 жыл бұрын
Great content as usual!!! I’ll save the bottle of Champagne 🍾 for when show us a great big Dentex!! GR 🇬🇷 origin… lol.. rooting for you!!
@DanielMann
2 жыл бұрын
I have a feeling you may be popping that bottle soon 👀
@marcchehab9562
2 жыл бұрын
just amazing! cant wait for Spain.
@eugrilo
2 жыл бұрын
Boa onda 🌊
@davidheyes4771
2 жыл бұрын
Hey Daniel, another fine vlog, looking forward to your Spanish adventure, regards from England 🍺🍺👍
@DanielMann
2 жыл бұрын
Cheers David!
@gregthomas2904
2 жыл бұрын
Nice to see you back in action. Far and few between. Love what you are doing
@vinie.-z.3565
2 жыл бұрын
I know favoriting animals doesn't make any sense. Especially with me being a hunter, but I would be lying to say that my heart did drop when the octopus was shot.
@isaganihernandezchannel1790
2 жыл бұрын
nice catch idol...
@peterthermocline
2 жыл бұрын
"A poor days viz for one is another's fair days viz in another country." Try Hong Kong, we learn to spear in 2.5 m viz😜.
@fraka899
2 жыл бұрын
In South Adriatic 30+ meters 😂 Try catching a fish there
@macmalibu8615
2 жыл бұрын
Try in Québec, in lakes…
@peterthermocline
2 жыл бұрын
@@fraka899 should be easy with that sort of Viz
@peterthermocline
2 жыл бұрын
@@macmalibu8615 rather low viz than freezing nuts😂❄️
@fraka899
2 жыл бұрын
@@peterthermocline not really. It's way easier to catch fish here when the visibility is lower. The fish is extreme careful and you get spotted easily. Of course a deep ambush is always good, but not so easy
@fishyboyx426
2 жыл бұрын
love this sort of content keep it up
@DanielMann
2 жыл бұрын
Thank you!
@spearfishinglifegreece
2 жыл бұрын
Antonis is in Portugal…maybe you can go for Dentex!!! 😅 Thank you for another trip in the blue!!! That was a nice Gilthead!
@DanielMann
2 жыл бұрын
Thanks Dimos, the giltheads in the Mediterranean are insanely difficult to get close to.
@offthehookproductions4481
2 жыл бұрын
Woo Hoo! I love the feeling of shooting a new species that has been on your list for years! May you spear many more on your travels!
@DanielMann
2 жыл бұрын
Thank you!
@isaacbalzan5099
2 жыл бұрын
You should always freeze octopus before cooking. And boil for far longer than 10 mins. Around 45-60 mins. Much more tender that way.
@jacobdeslattes3519
2 жыл бұрын
Supposed to pound and massage the octo. Some people have old dryers with no heating element they throw the octo in to tenderize.
@woodyteacy4774
2 жыл бұрын
Can't wait for you to come to New Zealand bro ❤️
@ShakaZoulou77
2 жыл бұрын
No one wants to go to NZ, since 2020. It showed that is a country of stupid and tamed people which are becaming a prison for any law abiding citizen. Who would imagine that the heirs of old criminals would became so tamed. It is a country full of sheep and since 2020, plenty of them with only two legs. The foreigners are flying away now, while they can. Your are making Haka to became only a choreography only a show off, without any meaning, without respecting your own cultural heritage. shame on you. Bhaaaa, bhaaaa.
@fredrik229
2 жыл бұрын
Daniel, you need to hit it on the surface before you boil it for about 40-50min. Put it on the stove afterwards with some garlic and enjoy.
@batlichannel
2 жыл бұрын
Nice video my broo..
@Metalearning_cz
2 жыл бұрын
Wow, really epic footage. I have never seen so many Trigger fish, beautiful. Speared one in Madeira, grilled it with the skin on and then literally peeled the skin off = delicious. 5 days ago I caught my first octo. All started thanks to your channel! :-) ... I used the recipe from the SpearfishingLife. It is very simple and bulletproof, try it next time. Gut the head, remove both eyes and keep the beak in place to keep the moisture inside, wash properly. Then put it in the freezer for few days - I had it there for 48h and it was perfectly fine. Then, put it in the (ideally) non-stick pot head down, tentacles up to avoid burning them. 1 glass of wine, 1/2 of balsamic vinegar (no water at all), put it on the low heat for 60-120 mins (depends on the octo size). You get perfectly cooked octo + some stew along. After that you can grill the legs or eat it directly (add oregano, salt, pepper to the stew and dip it). It was the best seafood I ever had since I started 2 years ago. Thanks again for your content, there are people like me who basically started because of you (no exaggeration). Not sure you read all of this but got a question that can help other newbs too. I am looking at your 2 floppers that I must obtain because even 1 tuned flopper can sometimes fail to open. However, it seems that there is some kind of rubber ring holding them closed in your vid (if I see correctly). Does it have any specific function? I can imagine the ring slides down the arrow when you hit the fish. Maybe it is better aerodynamics? Thanks and enjoy your trip! Jan
@DanielMann
2 жыл бұрын
I will have to try the freezer next time. The o-ring is to keep the floppers closed and not flapping around while diving. A bit more stealthy!
@DaKasten
2 жыл бұрын
I love your videos Daniel 😎👍
@DanielMann
2 жыл бұрын
Thank you!
@Edgunsuk
2 жыл бұрын
Just came back from Tenerife i got a 2-3lb trigger fish ( on a rod sadly) and a mahi mahi trolling bucket list fish !!
@jamiegraham6125
2 жыл бұрын
I'm off to the Algarve end of August so stoked to see stuff like this
@simonadventum
2 жыл бұрын
in Honduras we call Robalo What is known as Snook. Triggerfish ARE delicious!
@SpanishSpearo
2 жыл бұрын
Great video. To the octopus tender, just freeze for a day. Then boil for 30 minutes for that size octopus, then you can grill it if you want. Larger Octopus require longer boiling anything from 40 mins up to an hour.
@ShawnBehrend
2 жыл бұрын
I'm from New Jersey Triggerfish are my favorite! If I were there I would have taken 7-8 of them home lol
@DanielMann
2 жыл бұрын
If I was staying longer I would have taken some but I was on the hunt for those Gilthead bream.
@miferna
2 жыл бұрын
Repeat with me: DON'T YOU EVER PUT ANY PART OF YOUR FLESH ANYWHERE NEAR THE MOUTH OF A NON-DEATH TRIGGER FISH. They are vicious creatures that will bite through wetsuits, gloves, even cut the mono of the stringers (if you go through the usual route gills-mouth), etc. They are also quite inquisitive and will go as far as biting on the fish you might have in the stringer (if you carry it on your waist). They are also hard to finish off. Going straight through the skull bone is a no-go. I have bent diving knives attempting it. Through the gill (small) to behind the eye usually works. I fish in Cantabria and Basque Country, which is quite siimilar to the north of Portugal... and we see them in summer arround here. Great video as usual!
@DanielMann
2 жыл бұрын
Thank you for that, I did hear the teeth are nasty. Luckily no injury for me!
@jordanmenendez1248
Жыл бұрын
No visit me men? Lol, next time come fishing Asturias, nice for Dentex in summer, nice videos me friend.
@mokhlesmhamad1257
2 жыл бұрын
@Daniel Mann need spearfishing gun it’s too expensive in lebanon 🇱🇧 thank u guys❤️
@cormacflannery8681
2 жыл бұрын
Octopus needs to be boiled for about 45-60 mins. Then a quick fry/grill and it’s heaps tender 👌🏻
@ryanross7815
2 жыл бұрын
Octopus is by far my favourite along side squid in Gibraltar we freeze the octopus for about 3months to tender the muscles.
@sergiofolgas
2 жыл бұрын
In Portugal we don't cook the fresh octopus directly from the sea, it has to be frozen first, that's why it looks like rubber .
@jd2379
2 жыл бұрын
I think it is pretty much same and common knowledge all across Mediterranean. Ice crystals make it soft and tender.
@odracir1976
2 жыл бұрын
Nice video Dan Next time just open the dourada buterfly style and grill just salt and a bit of olive oil nothing more. Dont pan fry.
@vslthebest
2 жыл бұрын
Hi Daniel , As Always great content. Next time boil the octopus for at least 30/40m. then you get the tenderness you desire
@mistermarra
Жыл бұрын
Caught some beasts in the algarve last year, just
@moezbeltaif1149
Жыл бұрын
Hi man have anice time
@nortevicente
2 жыл бұрын
My country, 👌👌
@susanu7864
2 жыл бұрын
keep up th good work man
@FranckJULIENspearfishing
2 жыл бұрын
Congrats Bro ! 🔥
@DanielMann
2 жыл бұрын
Cheers Franck!
@damirlisjak1690
2 жыл бұрын
Dear Daniel, if I may share an advice with you about octopus cooking since I've had solid experience in spearfishing and cooking octopuses... - For that size you could cook it for about an hour to hour and half in order to be tender. Don't be afraid to cook it longer because octopuses almost can't get mushy or overcooked. Important thing is to let it cool to a room temperature in water in which it was cooked, otherwise it will shrink. There is a saying in Croatia that for every kilo of octopus you have to cook it for one hour if it is fresh, so eg. three kg has to cook for three hours. - The other thing that you can do to tenderise it is to freeze and thaw it for couple of times before cooking. - I hope that this will help you enjoy more flavour and less chewiness :) , best of luck and greetings from Croatia. PS: don't grab triggerfish near mouth, they can bite quite fiercely
@DanielMann
2 жыл бұрын
Thanks Damir, I definitely need to find another one and try this.
@damirlisjak1690
2 жыл бұрын
@@DanielMann when scanning for terrain try to find structure similar to wifi sign made of freshly crushed crab and mollusc shells. at the very tip of "sign" there is probably octopus in the hole or under the rock. usually it's easy to recognise once you saw it. that should help you find some
@Timbuctoo
2 жыл бұрын
I think Ryan Myers has cooked a lot of octopus. I saw him dunking them and massaging them for ages before cooking. Another great vid mate, always a pleasure to watch.
@sinclairsspearfishingstori9310
2 жыл бұрын
great vid mate, bet pound for pound that guilt had you well chuffed! i also think the locals may have been having you on with that octopus, boiling anything flat out is only ever going to make it tuff, braise the next one in fish stock and some veggies covered with foil in the oven for hours, then chill and then char it like you did….
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