 bydd edrych! dim os y pwysiad Sty synthesis llyster o bryd llyster o bryd mae siwet iawn a ll七 cychwynio caen ma' Done New Slyn Candiga, co hoco vetur Felly rydw i'n wedi cael ei cael peth. Felly rydw i'n rhan i'r hwmal yma. Rydw i'n rhan i'r hwmal eich hwmal eich hwmal. Rydw i'n rhoi ei wedi bruddio o'r tynnu,但i'n gweithio. Rydw i'n bosb i gyd. Ors, lachig diwethaf. Y gallai mwy o'r fath o'r hoff. Gwyliaeth o phaith yn fath yw bellwch. Felly mae'r bobl yn gwneud i'r qunod. Mae'n oedd bwysig o bobl yn byw. Mae'n bwysig. Felly mae'n bwysig o bobl. Mae'n bwysig o bobl. Rydyn ni wedi bod y dweud. Mae'n gweithio yn dda'i gyllid. Rydyn ni'n bwysig i mewn sefydlu cywbeth. Mae'r gweithio yn ni'n bwysig i'r wahanol. Dwi'n gwneud ddechrau, maith'r tyw. Felly, mae'n gweithio'r cwmfaith. First cast bydddiwch erbyn assu'r bobl innyddoedd. Mae gweithio'r pwnghwyl i'r cwmfaith gwneud. Fi'n meddwl i'r llif yn mi. Fi'n meddwl i'r pradweithio, mae'n meddwl i'n meddlings i'r hir. Felly e'n meddwl i'r pradweithio... Mae'n meddlings ar gyfer i'r adegau. Mae'n meddwl i'n meddliad ar gyfer i'r adegau, Wysydd yn gasbwyntu sy'n aws i a fydd sefydlu i Gwyrdd Gweinyr. Yn oedd ar yr aelio'r fawr smilesu a f tenido. Nid y chyradd gweithio gyda'r fawr nob gyda'r gwyrdd Gweinyr. Ynno ddyn nhw yn wych. Felly wydd wedi gweld Addysgu'r aws. Felly wydd wedi gweld Addysgu'r aws sy'n gwneud am gwyloedd Gweinyr i gael y gyrdd. Fas, bas i ni amdano. Ydw i ni i gael i gael eich cwmaint? Os i chi'n golygu i'n gwympio gwympio? Mae'r gwympio. Mae'r gwympio i wneud o bwysig i gwympio. Mae'r gwympio i'r gweld cardiaeth y gallwn o'r newydd. Ydw i chi'n gwympio yw'n gwympio? Ydw i chi'n gwympio'n gwympio. Mae'n gwympio i'n gwympio i gael eich cwmaint. Mae'r gwympio i'n gwympio i gael eich gwympio, fel rhoi'n gwympio. Mae'r ddiogel. Mae'n ddiogel o'i ffrindio. Mae'n ddiogel. Mae'n ddiogel o'i ffrindio. Mae'r ddiogel o'i ffrindio, fechau seigel o'r ganwch o'i ffrindio a chesing. Mae'n ddiogel o'u bêl boel. Mae'n ddiogel o'u ffrindio. Mae'r ddiogel o'u bap o'i ffrindio a'r thwyl ffynol o'n rhan i'r arlau. A'r ddwy'r hynny'n gwylltio i gwylltio i'n ddwy yw'r thwylo. Gwaith yno? I don't know about this. I do not know about it. Right. So we're not in Kansas anymore Dorothy because summer just broke the water there that was beyond. It wasn't a fish, could have been a dolphin, could have been a whale. Could have been a tuner, a whale, a wamble. It could have been out. But wherever it was it was big and intimidating. This is one of the things that I'll try and explain to folks. Oh yeah, I've seen a tuner, I've seen a tuner. So it's not like a dolphin. I mean you'll see a dolphin in the real slender. The graceful aren't there. You see a tuner at the water. It's like a car's driven up cliff. Aggressive. Yeah, power eating water. We wouldn't get one this far in though would we? There's almost too much to deal with. You know from last year of down St. Igesbury, it's really kind of 12 feet of water. The size of that. Right, look at the size of this fucking thing's head look. Look at the state of head on that. That's like Anton Deck's head, that guy with big head. Oh you can't make it out on camera. I was billed as not being any sealed yesterday you said, didn't you? I don't know, I'd be reaped. Won't be any. I've never seen so many seals in my life. Seal sanctuary down here. Yep, Matt, you're in. You're shot. It's a seal, we've got a seal. Will he catch and cook it? If that seal sees it, it won't do. He's gone for it, look, that is intimidating. He's just slowly going. Is he hot? What is it? How can you see that? Trained eye. Oh he's a little pollock, stunning golden. That's nice. He's beautiful, look at that. I love him when I've been living in Kelp, when I've been living in Kelp and they're all like a motley gold. Ah the lovely stuff. Do you think of somewhere I can let him go where that seal won't have him as soon as he goes in water? Gold eye on it and that. He's just going to have to take his chance. Good luck, look at that. First fish of the day. He's gone, there we go straight away. Seal, happy birthday seal. He knows, that big lad knows. He's got a little pollock I think. That seal look, yep. Right, so we've just been trolling, we've had two pollock. No show stoppers. We've come into this little bit here with all these rock formations you can see. There's little rocks that have come away from the main land and the sea goes behind them which can get round. John's just dropped anchor. We'll put my dive flag on the top of the boat so people know that there's divers below if they come anywhere near, they shouldn't do but just in case. Then there's a seal there, so that's good news. Definitely going to be diving with a lot of seals. That's just something that I'm going to have to get used to. For anybody who wants to know phonetically, it's the alpha flag. The alpha flag. There's going to be enough light, there's enough light now I guess it's as day as it's going to be putting it off. Thing is it has to be for me. It has to be good visibility if I'm swimming with seals because I need to be able to see them on approach. If it's cloudy or out like that I'm out, I'm not doing it. There's a seagull on the cliff now. Seagull is looking at me funny. I'm not doing it. Anchors in, sorry about this wind but that's how it is out in big blue. And apparently there's a couple of caves down here. It's 12, 13 feet. We're going to have a little dive down here, see if we can't tussle out a little armor plated sea bug for you. We're just about to leave this mark now. We're diving these two caves. One of which had a female and a male in and he was a bulldozer of a thing. Probably not good eating but it would have been good to get him out just to let you ogle him. The other one had a lobster in but they were just too big. We tried a few things, a few different methods and it wasn't happening. I pulled a lobster out, got its claw, it shed its claw and it had recently shed its skin. So it was all soft and as John says there's just a bit watery and not worth keeping. So he notched it, V notched it and then we put it back in its hole. If you want to know what V notching is it's a conservation method and it'll be on John's channel. He's got loads of things about it. I'll watch the video that he uploads of this trip. It should be on there. What's the plan now? Well we can go out and try and get you a mackerel if you want. Yes please. So we're just trawling looking for Mackie. John's got his fish finder on and we're looking for just big groups of stuff that might be mackerel. John's just jigging with feathers. Let's see if we can't get one or two for Pam. There you go, tagging fish within no time. I don't mess about. Is it a legal size of Mackie? 30 centimetres. Is it? A beautiful fish. It depends where you are. Well it's to how beautiful they are. It depends how drunk you are. Tracing the same thing that the mackerel are. He's been rockin' out lovely. Golding. Golding being about 10 times bigger. Lickstead clasen. Lickstead clasen on the it. Lovely little thing it is. Stunning blues. She's back in soon. Get her back in. I've an old a couple of pots there so whatever. We'll get a round up here. Here we go. I'm going to get waved by these. Hot. There's no different kind of fish. Other half. Waffies. Other half live there. We did get a brown crab that's a keeper. So that's what I wanted to cook up. And a velvet crab that was quite a size. So we'll take that. Ahoy. I think that's what you... Ahoy matey. Right and then... I think it's a working boat innit? Bait these back up and over the side. And then John can come check on another day. Right we've mud the boat up and we've hiked a mile or so away from the boat just to do our little cook up. We've got John's Swedish torch on the go. If you want to see how to make them you can follow his second channel link below. I'm on the bush box and we're just boiling up some water. We did actually and you had quite a lucrative day. Cracking me a lead of all crabs is even. A velvet. And a couple of hands fulls of fresh prawns. And John's just whittling himself a spoon because he's... He's going more bushcraft than me. I'm just using an odd shell. It would just just change roles then aren't it? I'm just going to go fishing for a bit. Cooking ease is incredibly simple. All you need to do is either clean sea water or fresh water with salt added. If you're cooking any shellfish it should really be in water that's as salty as the water you've taken it from. Get it to a rolling boil. You can see here now it's a fierce rolling boil. Put the shellfish in. When the water comes to a full rolling boil again two more minutes after that and it's done. What will happen is the lobster as you put it in the pan it will, by its temperature drop the water off the boil. As it raises back up to the boil it will cook. The larger lobster will take longer to come back to the boil so this method works for all sizes. Right, while I should have been preparing these crabs I thought I would try and as I'm with a bushcrafting legend He said legend so there you go. I thought I would try and my hand at a bit of bushcrafting. It's pretty easy this bushcrafting. No it's not. I didn't do it for him. He's only using a Leatherman as well. For anyone who knows about spoon carving you might as well get a ball out of it. A bit of a closer font ball. Stunner. Like a hand model. It's a stunner mate. It's an absolute stunner. I only got like four splinters in my mouth when I used it. I got myself aboard because I was worried I was going to stab myself with knackers. There you go. That can stay on. Ron here's outdoors now so we can say things like knackers. There you go. Actually I might make a video about this on my pallet wood project. This was a piece of pallet. That's a pallet wood project. It was out of this piece of pallet. Look at that for it before. Hold them together just before and look at that. That's what you can achieve people. If you just put your heart and soul into somewhere. Work hard, study at school. You could be sat on a beach wittling spoons. But make sure you have a board to protect your knackers. Show you really quickly how I prep these crabs. This guy here. Easiest way to dispatch these. If you just get a knife or a screwdriver peel this flap back and you see there you go up and in behind there. You go in here at the same time. There. And this other one as well. They might have a little tiny bit of a flex inside their legs. But it's just nerves. Both gone. Quick as you like. Sit the both out. All you need to do now. Now this is a subject of a little bit of a controversy. I will always err on the side of caution. I don't know if any of you know there is a toxin that's in algae that's called democ acid. Shellfish, crustaceans. Any of the harmful chemicals that they've ingested throughout their lives or any of the harmful bacteria from the food that they've been eating is concentrated in their internal organs. So even though you can't eat brown meat there is a risk with it. I've always kind of thought that it's not worth the risk. Food poisoning is a terrible thing. So I'll only eat the white meat. So in all of these claws and in all of these knuckles here the easiest way to butcher them off is if you just go into the back there like that then you can just peel the top off. Now all these pieces on the side of here are its gills also known as dead man's fingers. Inside there you've got internal organs that's the heart, all the intestines that's all of what it's been eating. So we'll wash all of this out and take all of these off. You don't eat the gills but inside of all of this inside of all of here is full of meat. So pull them off pull the flesh plates off and then the most simple thing to do is if you find a rock to privilege it on just crack it straight in half take it down to the seat and wash those pieces out. It's going to be a little bit like Tetris trying to fit all this cracking crab and is that same as the exactly the same? Full rolling boil put it all in when it comes back to the full rolling boil two more minutes after that that's them all done perfectly. I think I'm part velvet crab way I've gone a bit pink can you see it on there? No you're going to get one of them t-shirt tans like a farmer. Right this is the lobster claw that came off the soft lobster this shows you how soft it is look there's just nothing there's no thickness in this shell and meat wise inside this is why there's absolutely no point in taking the soft lobster look what it's come out of the lobster's muscle inside the shell hasn't had time to expand properly and fill out Here we do find the soft lobster you're better off just putting it back Right coconut oil in the pile of pan Usually when we're cooking up lobsters on the beach we'll just boil them like this and then just eat them straight out of the shell but of course it will be interesting just to put into a pile of we have some nice prawns and it what's life without a little bit of adventure there you go I've even whittled myself a spoon especially for the occasion sort no pressure on your pile next time you'll see me I want to have my old dinner set I expect it mate I expect it I expect it on another channel full pallet with dinner set I can't go full bushcraft straight away no you just work your way up to it is that what you're doing when you're going full bushcraft I'm just still working on it I'm still transforming still transforming from full piss head these will set another time you can see they're going pink now and frying them enables us to eat them you can eat the shells and that it's a lot nicer than if you just boil them the only thing I'd do with all this boiling is you can pick them up by like the head because you've got that these are a type of prawn it's called serratus that's about ready then in with the fresh lobster there's three claws and a full tail in there because that is already cooked prawn and lobster paella with brown crab and a little velvet crab in there for good measure and that is just we've earned this we met at quarter five this morning pooled out were gifted a glorious sunrise and we worked for this we're going to get some well needed calories in us prawns that we've seen of course they have got like a hard on and they just go with it you can if you want to do I look like someone who's going to peel a prawn you might have a bally you'd have to go through for them after seeing the way that you've destroyed those razor clams you'd have eaten them with the shell on baby lobster tail speaking of lobster tail it's a nice spoon not a bad made in voyage for her it's a bit more time with this than I did going them lobsters you've had it before it's good good gear it's got some kick in it nice as far as going in with the claw I'm going to join you as far as collaborations go I think this one's worked out quite well it's been a good one hasn't it I haven't joined me cell mate it's been effortless really it maybe helps because we're both from Whitby so you've got that same fucking same daff mental it's a small world because I from our guys one of John's videos came up after I was watching summer else just in the recommended thing and I watched it and he said he was in Cornwall but the accent was just too familiar for me too familiar and then the plot thickened it's my accent but a bit thicker I think yours is of course I'm a bit thicker one of the things I don't know you might already know this but I always use by the end one of these legs to get them out to pick out it worked brilliant for legs down there I like it as you've seen it it rolls it out it works for lobster legs same type of thing happened with me it was I'd watched one or two of them and I thought most of your filming seems to be done from up there I don't really know how closely it worked until one of my friends I used to work with or I haven't spoken to told you I really did that one of my friends I worked with for it'd be over 12 maybe 14 years found me on Instagram sent me a message I was watching one of his videos and one of yours popped up afterwards and I was like I know them ears and also John's mum used to teach me geography at secondary school which is mad that's a small world even madder because my mum's not a teacher even madder because he doesn't have a mum there you go I've got a thick shell on him good eating the shells are going to be full of meat when they've got a real hard shell you'll have seen some of the other videos we've done together when we've talked about it when you get a crab out of the pots or something and it's really clean like with a lobster where it was soft you can tell how recently they've peeled their shell by how clean and how opaque they are the shells on these are really thick it's a really full colour cwyd in them cast as well cwyd in them look at that boom nutty some people have commented on videos before in the past and they've asked me and they've just said how much would that cost you to buy in a restaurant you know what I'm saying considering that I don't think we're eating the type of restaurants where they serve this no but fresh lobster fresh crab fresh prawns all dressed like this mind you also when you're dealing with a claw the movable one has always got a cartilage disc on the inside so if you're going to bite straight into it you need to be careful because as I'll show you in a second on the inside there it is be aware so don't go steaming in there trying to bite through that's what I do steamboat it I mean it would have cost a lot of money for this but we have paid in manual labour we grafted for it I'm spoilt for choice I don't know what to go for even just pulling your pots up is an absolute chore had to go at it today that's why it looks like Popeye from elbow down it's a hard graft I always find it really exciting though I never know much going to be in them could be anything could be an octopus, could be a congerail could be an out where do you go from here what do you do atop this well that's it innit this is us eating out our final meal til I come back down again to move here I've missed it people are going to be doing this coastal foraging like what you've been doing there are certain guidelines that you could follow your safety guidelines are just almost like common sense rules the first one is don't collect anything from around commercial harbours marinas or working boats when I say working boats that can be anything from like a diesel barge all the way to a crab potting boat to a trawler to anything like that the main reason being is areas of commerce like commercial harbours and marinas they have antifowl underneath the boats which has a bio side in it not only that but there's diesel there's oil, there's waste toilets that type of thing and also working boats like crab potting boats, trawlers, netters they have a lot of detritus they have a lot of dead marine material that goes over the side that when it rots creates harmful bacteria the shellfish, the crustaceans everything like that feeds on it and it goes inside them so no marinas, harbours or commercial areas avoid any outfall pipes sewage pipes drainage pipes I think that's self explanatory also one that possibly people don't don't possibly consider is no estuories, river mouths or in like rivers that type of thing after heavy rain the reason for that being is because of a process called leaching and it's that farmers put pesticides, bio sides, manure all that type of stuff on the farmers fields to help the crops grow now they spray it they sow it in any way they can onto the fields when it rains some of it washes off the surface washes down the little tributaries and ends up in the rivers which ends up in the river mouths which ends up in the estuories all that type of stuff is filtered in by the crabs, the shellfish so don't collect in river mouths or estuories just after heavy rain the other one is and this is a bit of an old wives tale and it's don't collect filter feeders in months without an hour but an old wives tale is true though isn't it well there's usually a reason behind them right months without an hour so May, June, July, August is because those are the times of year when you get the most plankton in the water and down here we suffer with something called May bloom which is in May and all it is is it's an algal bloom it's a time of year when the waters are warming up and you get an awful lot of algae in the water there are toxic algae now filter feeders being clams, razor clams skelaps, that type of thing cockles, mussels they all filter the water so they filter in plankton all the bacteria and they can have it inside them so if you're going to collect anything we've collected some but that's because I know the local area is very clean if you're in an area where you're at least even the slightest bit concerned speak to your local ifca or your local deffra they'll be able to tell you the water quality also the biggest killer that will get you out there is the actual sea itself if you're going foraging just check your tides and be aware of that because you might have just ended up jumping in or having to climb up the cliff we're heading back that's all lesson learned hopefully I'll cut a little segment of that in there for me getting soaking wet give me me a pan pan man pan man, just be quick with this one look at state, redface air like a duck, like some sort of mad ex-footballer like that velvet crab but if you was an ex-footballer that's fallen on hard times because that is a ban it in half right we're wrapping this one up you already know what we did today because you've seen it, because you've watched it this has been an amazing collaboration with my boy, my fellow Whitbyite John you're probably following already but if you're one of my subscribers and you don't follow me, please go down below click the link and check out his back catalogue on both his channels because they are amazing absolutely amazing all the filming has started, this has been amazing it's been an amazing trip, I've enjoyed it it's the first one that I've done this is already good bring them on right, thanks for watching take it easy, love you, bye and then we'll walk off to that side hold your hands and you deny it there's a theme this one's for you, love you bye bye