 took the top off a rock. Let's go out a little deeper. Let's set it up. That one? Yeah. Let's set it up. It's a little, we don't even need to shovel down here. It wasn't a rock, it was a rock star. All right, just getting set up. We've got two, three more traps to go and before we can get to this one, we'll be able to flag one up. We'll see what it is. It'll be cool if the reel's spinning. Looks like it's just barely tripped. Oh, it is way off to the side. We're into our back end. So there's a fish there. So I'm gonna pick up the trap and the fish is over here. You're gonna grab the line. You might need your mitt and saw. And you're gonna have to set the hook by only giving it a yank. Oh, okay, cool. And then just keep pulling. Okay, so I... Only if you feel tension. Like here, you want me to check? Yeah, I don't... Nope, there's no tension here. You could feel that's a, to feel that there's no tension. Yeah, right, yeah. We'll drop him back down. We'll see, we'll give him... If it's a trout, he might even take it out of your hand. A lot of times they're not far. Oh, yeah, yeah. Okay, get back in there. There you go. Yeah, he doesn't look as healthy as he did a minute ago, does he? Oh, he got a flog at least. Wow, I see bubbles rolling. We might get broke this. Is the reel moving? Oh, look at that. Yeah, the back's moving. All right, so if you come right here, you're gonna set the hook if you feel any resistance at all. And then just keep tension and keep pulling. So keep pulling, but keep pulling fast. Go fast, fast, fast till you feel resistance. And then you'll want to set the hook. Ah, did he drop it? I don't feel anything. He took a mile. Wow, holy cow. He dropped it. No, no. No, that's the ice. Oh. Dang it. Oh, that was a trout too. Wow, did he drop it? See how much line he, and it just went up. Wow. So they, They get finicky. They take the, they'll take that whole, like they're eating that whole smelt in their mouth. Yeah, yeah. If the fish is big enough. Oh, wow. Yeah. So yeah, you feel. It's not too big. That's not too big of a big. You hold that right there and feel if something comes and hits it, pull back. It's, that's a pretty good sized smelt, but there's some big trout in here, like three, four pounders. Yeah, so you did perfect on that one. He just dropped it. Most of the time we get there, it's going to be moving because he's swimming away with it. Yeah. And you're just going to set and there'll be tension already. But like when it's not moving, you got to like, go, go, go until you feel it. Then go, Okay. And then once you hook in them, just keep pulling. Like, I had a reasonable rate keep pulling. Anyway, you must nap and keep pulling. No. Oh, do you feel our, Oh. See? Pick a winner. You got a winner? Nice. Let's come little guy. That's right. Never do it over the hole. Right there. That was funny. Perfect trout size. I know. He was the one. Yeah. I felt it. Yeah. He said, He's going to get us. His time has come. He's going to turn us into. He's going to turn us into. He's going to get us lunch. He was born for this moment. We're just building this suspense. Everyone, every flag. Yeah. These are yellow perch. Nice. I'm going to put too much for one. Oh. That's probably good for one. I have a garlic maple spice. That sounds perfect. You want that? Yeah. Feel free. Put a bunch on one. Put it on. Oh yeah. Put a bunch right on there. That's probably good. Yeah. That's probably good. Whatever. That's good. Yeah. I don't even think there's such a thing as too much. Yeah. This is good. I roasted a bunch of sweet potato with that seasoning and curry powder. And then I made a hummus out of it. Damn. Out of the sweet potato? Yeah. This is great salt. Instead of using like beans for the hummus. So basically I just pureed that with like. Oh wow. That sounds pretty good. I pureed it with like a bunch of other stuff. And made like a dip. It was so good. Oh, that's the rest of the perch. That was the rest of the perch. Now this is a mix between white, yellow, perch and crappy. Nice. Yeah. This is just a grab bag. Yeah. So we can do. What do you think about like curry? You're not really into curry, right? I'll try it. If you pass me the green bag, I have all kinds of other spices in there. Yeah. Let's see what I got. This is good. Cumin is really good. But just a little bit. Smell. Mmm. Yeah. It's like cooling. What does that remind me of? It's an Indian restaurant. Yes. Punjab. You get enough dill in there, you think? Yeah, and you put salt and pepper? Yeah. Okay. It's right there, like slowly lift. And if you feel a good one, you can kind of whack him. See that's it. Oh, did he get the bait? Yeah, he got the bait. So we'll have to give him another one real quick. I think it's a small trout. But he's sitting like right under you. You could drop it if you hit the hook. All right, we're going to get a little smudge, a little fire going for lunch. Little shore lunch on the rock here. We're going to eat some pike. We're going to eat some crappie. We're going to eat some yellow perch and some white perch. None of those fish are in this body of water, but we brought them from the last trip I was on with Donny. We filleted some of those up. So we got them wrapped up, David Dudley style. Going to do a little smudge, a little shore lunch, and going to start the fire. Let's go. What we're going to do is we're going to get that down to like a nice little bed of coals and probably put the grate over it from the wood stove. We might or might not do that. And then we're going to put those tinfoil boats full of fish and seasoning on top of it and let it kind of broil. It was too hot, so now I'm worried that it's not hot enough. We'll get it figured out. I had to put all the snow up here to block the wind because it was kicking through so hard. Oh, yeah. Yeah, when there's no wind, this is like super easy. All right. All right, supper, dinner, lunch, whatever you guys call it in the mid to late day is, I don't even know what time it is, is it before noon? Who knows? I don't know. Well, that's the cool part is we have no idea. So, but we're about to eat and it looks incredible. So that's pike with David Dudley's special seasoning. This is yellow perch with the lemon smoked, smoked maple garlic. And rosemary. And rosemary. That is a mix of perch and crappy with... Curry, cumin, got on button to make some room. Parsley and basil. And we have some spare grass, asparagus. With dill. We have asparagus with dill. And what did we cook that in? That sounded super interesting to me. Some ghee. Never heard of it. Some clarified butter. Never heard of it. All right, dig in. Don't be shy and make sure you get the juices in the bottom too. So... I gotta try the David Dudley's famous season first. Oh my God. It might actually be a little overcooked. I had a hard time cooking. It's not bad, is it? Oh my gosh. That's really good seasoning too. I know. We're gonna have to get your secret. He's been keeping it a secret. We're gonna reverse engineer what's left. I know. That's the only one I've tried so far. Wow, it's so good. It's not overcooked. I don't think. Okay, cool. I had a really hard time cooking today, guys, because they turned the fans on as soon as I got out there cooking. And it was blowing about straight sideways on me. Blowing like a sieve. And I was having a hard time controlling because it would blow in there and I blocked some with snow and it would blow and then heat up and then it would stop blowing and burn down, whatever, but. I was able to cook it, I think. I think everything's pretty well cooked. If not, it's sushi. All right, I'm gonna try the yellow perch with the... Oh man. Oh, that might have fallen apart, but that's all right. Oh, that one. Isn't that incredible? It's so good. So that's the pike. That's my first time having pike. Yeah, me too, I think. Really? All right, and then we got perch here. Oh, that's pretty excellent too. This one had a lot more taste to me. What do you think? It's delicious, but if I wanted to choose, that seasoning is better. I know. This is nice, like this tastes the rosemary. It tastes like we cooked it in the in the fir trees or the spruce trees. Yeah, because of the rosemary. I can't tell if I'm getting rosemary or bones. That was a bone. Yeah, there shouldn't be many bones, but I did get a bone out of that, so just be careful. They're really tiny because they were small yellow perch. It's good. I mean, we can still add seasoning to it. That pike is unbelievable. Wow, I would eat that every day of the week. Yeah, that's amazing. And we just kept, we kept like a moderate size fish, like a five pounder. Okay. And that's like a fraction of it. So five pound is like how? It was like 30 inches. So I mean, it's a big fish, but it's small as far as pike go. And you get five boneless filets off of it. Okay. Yeah, and this is just one of the five. Wow. Yeah, I gotta try this though. This is the wild card. I wanna get it in the juices. Wow, it's crappy and it's like falling apart. It's so tender. That's about a lot of flavor. No. It is the night's way of saying. You got a bone or a scale? Mm-hmm, come on. Mm. Yeah, if you, I actually like eating that sometimes. The bone? No, no, no, whatever the Indian spices are. Yeah. I wouldn't eat it all the time, but I do like it every once in a while and it's good on this fish. Mm-hmm, it's good. It's very warming, the warming spices. Don't forget to eat your vegetables. Let's try these things, see if they're done. Mm-hmm. Wow. No, that's not bad. Wow. Like that seasoning? But that's the winner. All right, I don't know if it's the... Dudley's. It's the pike and the seasoning? Probably. But that's the winner though. I know. The seasoning is so good. There's a little bit left. These are good. This might be the best way to ever cook asparagus. It is so plump and juicy. So we do have 10 lines out, guys. We don't have any fish topside at all. We've had maybe five or six flags. We got a little late break this morning. We kind of got in here late last night, finished setting up camp right at dark. This is when we got camp set up and then like unpacked and everything got situated and had a little bit of a late night. So we didn't really hammer on them early this morning today and we had a nice, comfortable wake up when you want to morning and get going when you want to morning. So the fishing hasn't been great, but the weather, the company and the food makes up for it. It's top notch. Isn't that a spare or something else? Mm-hmm. Yeah. Well, Danielle just learned a super valuable trick to YouTubing is I kept her talking and meanwhile I ate all of the really good stuff. No, I'm left with you, it's very good. No, that's all you get left with. No, there's plenty. God, look at that guy. I don't know if you can see that at home. Oh, I know. That's stupid, how good that is. Look how like the color of that one, the butter. Yep. I like the texture of that pike. Like the flakiness is just firm enough Mm. Isn't that great? It's so delicious. I know. It's almost like sword fishy, like it's stinky. You know, it's like, it's not flaky right away. It's got some texture to it. Whereas like the perch, just definitely falls apart because it's so tender. I feel really bad for you guys not being able to try this, but Danielle and I might have to take it to market, reverse engineer what he left us and bring it to market and start selling it. Yeah. Fish tacos. Well, it is Tuesday. Taco Tuesday. It is, yeah. I don't remember the last time I had a taco. How about you? Other than when Dudley was here before that, the last time I had it was at my friend, Chris and Liv's house. She made incredible fish tacos with a homemade aioli sauce. Oh, homemade aioli? It was to die for. But before that, then I don't remember. So only with friends. But this is such a great idea. Yeah, isn't it? Like for the camping, cause it's so easy. Little. Cleanups easy. Little tacos though. There we go like that. Yeah. Little mixture. And then I think I'm going to do. Take some pike if you want. No, that's too good to be. That's going to be the last one. That's too good to put it in a taco. Yeah. Oh my God. That bit slushed off of there. All right, we're hoping. We're hoping. Is this promising? Oh yeah, nice. So you're going to want to stand on this side. You sure? Yeah. Oh yeah, he's on there. Okay. Oh, what side? Yeah, come right over here. Over here. And then pull. Pull? Yeah. Is there any weight? Yeah. Oh wow. Keep it coming. And just throw the line on the ice. And if it starts pulling too hard back, just let it have a little bit. Don't pull too much so you break the line. Okay, okay. How's it feel like a fish? Yeah, it's a fish. Oh, did it stop? Oh no! Keep going. It might be coming at you. Did it pull out? No, no, something's on there still. So it might pull really hard. If it pulls really hard, you got to let them have a little line back so it doesn't break, okay? Okay, okay. Jeez, looks like it's pulling hard. All right, oh shoot. Keep coming. Sometimes they swim at you. What happens? Is he swimming at you? I don't know. Yeah, he's swimming at me. Jeez, that's a lie. Uh oh. What, what? I hope I wish I saw him fighting. Yeah, I don't know. Go fast, go fast. Oh no! He's on. He's in? Yeah, all right, go easy, go easy now. Okay, now what? If he needs to take a little line. Yeah. Oh my God, it's a big, it's a giant brookie. Oh my God! It's a giant brookie. It's a giant brookie. Oh, it's a giant brookie. That's your first fish ever. Oh my God, guys. That's her first fish ever. Oh my God. Oh my gosh. What a brookie, that's a trophy. That is amazing. Keep them away from the hole if you want to eat them. I know you want to eat them. Oh my God, Danielle. I want to learn how to cut it up. That's a huge, huge brook trout. Look at that. That's like a, I don't know, he's a couple pounds plus. Yeah, he's a couple pounds. Wow. He's beauty, eh? Yeah, that is a beauty. Hey, buddy, so this one's a brook trout. Yep, brook trout. So it's got, there's a lot of ways to tell, but the square tail, when you open it. Yeah. See how it's square across? It's got a straight line across. Yeah. They call them square tails. Now a lake trout would be a V all the way in from there to there. Oh, okay. And they're built a lot more for speed. And then these colors, see like the red with a blue around them? Yeah. That's indicative of a brook trout as well. Oh, okay. Wow. Cool. Seriously, your first one ever, you could quit fishing now. Yeah, yeah. I mean, that's a staver. All right, so we're gonna, well, he's got like a cool mark right there. Yeah. They don't all have that yellow mark? No. So we're gonna, we'll get the hook out. We're gonna kill this fish so you could eat it. Okay. Yeah, I want to learn how to do that. So if you, the hook's right there. So if you pop, I mean, if you just hold up on that line, a little tension for me, then I could pop that hook pretty easily. Nice. All right. So the hooks should be all. Oh no. They caught it again. There you go. Sweet. We put the hook in there. Oh my God, Daniel. That's a giant. The hook is there. Okay, perfect. Okay. So yeah, we'll hold them up for a picture. Okay. I'm gonna dip them once. Don't drop them. Ah! Didn't get me. No. Yeah, so hold them. We'll get some pictures. All right, tell the folks at home about that fight. Your first one ever. It was a long fight. Yeah. Yeah. And he was pulling. No, he was fighting. He was, he was swimming right in. He came right at you for a while. Yeah. I called him. He heard my call. He came running. Yeah. That oughta be 14 inches to keep. Okay. What's your guess on length? 18? I'm gonna say 18 plus. I mean, 20 is really hard to get a 20. I don't know. You just hold them all. Okay, you get. Oh my God. What is it? It's 20. 20 inches. Nice. Serious. That's a big rook trout. Yeah, it is. We could weigh them too if you want. I bet you it's close to three pounds. Oh, you're gonna yell choo-choo? Yeah. Badge in. Let's see. DJ. Oh yeah. There she is, 2020. Bruce the Moose. Sure it is. There's mushrooms, onions, and garlic in a pan. And we're gonna throw some deer steak in there, compliments on my good buddy Russell. And we're gonna slow cook it in butter over the wood stove. Nothing better than that. And get it just right so it's not overcooked and still a little bit red in the middle. And I got a feeling this can taste pretty good all cooked in the same pan. That is so good. Rare. Do the vegetables well done and the meat rare. You're liking the sleep bag? Yes. Oh. Yes. This is my home for the rest of the trip. I am going into my cocoon. Nice. And plus even to a beautiful butterfly in... Fly a fly away. Like a bird. Tomorrow morning. All right guys, thanks for tuning in. Awesome, awesome day for us. Just a reminder when you're fishing, if you're not catching fish, don't get down. Like we had like five flags or so this morning with no fish. And a lot of times when you don't catch a lot of fish you catch your biggest fish. And Danielle caught an absolute giant today. Major, major, giant brook trout trophy. If you get down or negative because you're not catching a lot of fish then you might not catch that big one. You know, if you don't have the right attitude going into it and still work hard to check your bait and do all that other stuff. So keep that in mind in the future. Had a great dinner tonight. We got to go to the trains. And tomorrow we're looking at maybe a non fishing day maybe a day in the woods with the snowmobile and the snowshoes maybe climb a mountain, we'll see. Other than that, thanks for tuning in. Hope you guys are enjoying this as much as we are. And Danielle says good night. Good night. All right guys, thanks for tuning in. See you in the morning.