Hey everyone, it's Mark Wiens We're in Victoria Australia and today we are going fishing for Bluefin Tuna. Whoa! that was the closest dolphin I've ever seen and after we go fishing then we'll be having a barbecue on the beach. It's gonna be an incredible day. I'm gonna share it all with you right now.

Good morning! Hey everyone! hope you're having an amazing day. It's Mark Lean so happy to be in Melbourne Australia It's a cold but it's a beautiful morning and today is going to be a very big day. We're going fishing for Bluefin Tuna, but if you look at a map, we're right in the center of downtown. Melbourne Melbourne Sits at the top of this giant Bay and the bay feeds through this small Inlet of water at a place there's a town there called Sorrento and so we need to get down to Sorrento and that's where we're gonna take the boat into the Open Sea to go fishing for Bluefin Tuna.

But in order to get from Melbourne to Sorrento it's about an hour and a half drive. but we decided we're gonna take the most. Express The fastest way to get there Micah Are you excited Micah Was so excited this morning. He woke up at six a.m and started singing we're on our way Oh, weather is looking good, it's a beautiful morning in Melbourne Look at that Sky Oh it's gonna be an amazing day here.

We go here. We go shotgun. Micah Are you ready? Yes. Okay, foreign Martin Okay.

Martin Okay, so many of us we're going in two boats. They're going off on that boat and we're in uh oh yes. Relaxing boat. Yes, it was beautiful.

Wooden Boat Oh yeah, it's beautiful. All made out of here. Oh cool. Wow.

Beautiful boat, beautiful book. Thanks! Where are we heading from here? So we're heading down towards Portsea and then through the entrance there and that takes you out to the to the Open Sea to the Open Sea Okay, drops down to about maybe 100 meters at one point. Ah wow. So when you're in Melbourne the Yarra River.

Yeah, yeah, so that's a continuation. Like thousands of years ago when the water levels were much lower. It's actually a continuation of that river that flows out into the bay here. and that's that's especially in the deeper waters is where you find the the Bluefin uh, the potentially.

but they're a bit more difficult to catch. Okay, okay yeah, we'll be fishing a bit further out in the ocean, which is actually shallower. How long have you been fishing these areas all your life? Okay, we are in very good hands today. Some of the most experienced Fishers in the area.

They got the rods and reels ready to go and we're heading out. to. the Open Sea Air is just unbelievably crisp and fresh. Water is so clear, so clean and the forecast for today should be really nice.

clear weather, hopefully sunny and also hopefully a little wind be true. Here is pretty good. Yeah yeah, some of the rougher streets of the water in the world through here. On a bad day we've got a nice day and some other relaxing Waters in the world, but we are in good hands.

Yeah I Hope so. Captain Martin is taking us navigate? Yes, absolutely. And uh, the reason it's such a strange currents in water is because this Bay is so huge. And then the water is kind of like passing in and out depending on the tides passing through the ocean and they are being so narrow.

So massive. Mate: Narrow, open is narrower open. That's why this is the only opening in the whole way. there's some massive amount of water coming in and out on a change of time.

Wow, yeah, it's very, very interesting. But today we've got a very calm day that's great. Here we go. We're passing through the Straits now.

You definitely feel the swells getting bigger as we pass through this this street. Cheers Cheers So we're looking for the bluefin tuna. Um, so we're in the ocean now, so we're looking up for Birds circling above. Um, so the birds are following the tuna because they're eating the baked fish.

same food sauce. I'll hopefully be diving down and we might even see a few tuna jumping out. Okay, work out from how high they are. but the water How deep the fish are.

So if the birds are actually diving in, it means the fish are just there. But if the birds are circling a kilometer up, it means the fish are quite deep in the water. Ah, there you go. Okay, keep an eye out constantly.

Be looking out for when you're you're fishing or the Birds the birds will lead you to the fish. Oh yeah. so peaceful, so calm when we stop. And the water is spectacular.

It's so clear. clean anchovies, small sardines which are quite small. You set the lure for what they're feeding on at the moment. yeah, we call it.

you try and match the hatch. Okay, okay, so okay. It's a bit fatter, but the length is about the same size as the fish that they're eating. Okay, and they may be a bit smaller The Bait fish, but any smaller lure, it's quite a little bit more difficult to cast.

All right, That's why I'm using such light gear. Oh okay. okay and what? I'm just. we call it blind casting.

so I haven't seen any fish jump out, but I know they're in the area so they could come up under my lure. but I'm just going to keep casting while I'm looking around because they move so quickly. they could be here and then they'll go down and then they could pop up over here. but sometimes it's better just to be patient and then we'll hang out.

I'll do a few casts I'll see if I can see them jumping up and if they don't come up in like five minutes, we'll We'll keep continuing on. All right. So then we'll keep going. They're quite.

Um, sometimes it depends quite a bit on the tides as well. Um, are we cool here? Yeah, we're cool. Okay, yeah we are. We are definitely getting closer.

Birds Diving Seeing some of the tuna jump, we are in the right area. They are in these Waters But really it's a it's a search. It's a hunt to find the location. That's what it fishing is about there.

It is exciting tense. We are in the area for sure. You can see the birds. That's what we've been looking for.

The deal is just casting to run. Oh, let's bring the guy. We're in the game. We're in the game.

We're in the hunt. Yes, coming down the back. Get ready. It's going to be your fish.

Get rid of this. Get rid of this. Yeah, this is gonna be a pain in the ass. Okay, that's it.

And hold it there. Hold up. Oh, that's a lot of attention. That's it.

We want to keep as much constant pressure on the fish as possible. You're going to get one. That's it. And if he wants to really run and pull, come close to the edge and we just put the rod tip in the water, point that Rod tip.

Let that go. Let that go. es all right. So what we're going to do is I Reckon we're going to come back to the corner of the boat so stand up.

I might get you guys just to shuffle out there nice and smooth and wind down. Lift up beautiful and then wind down. lift up beautiful and one down as you're winding point the rug tip down to the water. Yeah Boy Let's see what one that may go for a little boy.

Fresh tuna, fresh tuna. Wow. Okay, oh man, that is way harder than it looks. Oh and this is just a small one.

Awesome. Beautiful. And that is Yes. So would this be considered the smaller size? Yeah, these are the little smaller.

I Think we call them a jelly bean. a jelly beans. but um, they've got a really good fat content in them. so the flesh is actually super good.

So I'm just waiting for a knife so I can dispatch him next step. That's where he is. his brain is so we just put a quick knife in there. he's still alive and then he'll poke him either side of the fins here to take all the blood out and he'll be ready for sashimi this evening.

Yes, yeah buddy, Yeah buddy. Good job. Yeah yeah. Possibly fill the whole gut cavity up with ice so it goes down.

and to be honest, the best Sashimi is waiting for like a couple of days. Okay, you think of it as like red meat needs to settle, but once he's cool I Reckon we get back for sure, but we should try and get another one right for sure. It's a small one but very tight. Next next is so what is the what is the bag? There's a bottle cap in there.

Perfect. Mission Successful. Yeah. Oh I mean you guys did all the hard work, reeled it in and then just oh, that final stage of reeling it in I Get it.

It's such an adrenaline rush. It's so much it's such a calm before just all-out action from here. we're probably gonna start making our way back to Sorrento maybe do some more fishing if we see any hopeful spots along the way, but we're pretty happy. Uh, back to the house to eat to have a barbecue to definitely taste the fish.

Man, what a day! Yes, yes, so good. So good. Yes, it's so good. Yes, yes, it's so good.

So good, So good. So good. Right here. they're called The Burning dolphin and actually endemic to the base, so there's no other place in the world you'll find these guys.

and they're quite big. The males can grow up to about three 400 kilos. There it is. Whoa.

the population is about 180 in the bay with these guys. they were big males. Huge bonus to see dolphins on the way back. Gorgeous! Wow, that was so close that was the closest dolphin I've ever seen.

I'll get you back. Are you not going to fall in you see how big that is? Big boy. Wow Micah Wow there's another one that's incredible. the Dolphins Surfing on the front of the boat.

That's unbelievable. Whoa! Thank you Richard You got it. Oh that was incredible. Oh yeah, we made it.

Oh that was beautiful that crackles up. Oh that was incredible. Yeah, this is stunning right? Amazing. Amazing that rock flat head and then you got Alfonso and you've got John Dory So we'll roast the Dory we'll roast the flooded and this one will have Raw what did you see this Patricia Rock flat head Rock flat head Yeah so a fair few species in Australia we have like rock Dusky Sand tiger.

but um this is probably the one that most people eat in Victoria the most common Lobster too. Yeah, Southern Rock loves him. something real close to. Yeah, we'll see we need we need it.

I Need something sourdough? Nick Baking a loaf of sourdough? Beautiful. Making fresh? Yeah for you guys. just for you guys. Okay, so yeah, we're just going to do a little bit of Sashimi with that.

The rest is probably better to cure in the fridge. Super Fresh Okay, look at that. Yeah, wow. that is an hour.

Fresh Bluefin tuna. Look at that. All right. One hour.

Wow Yeah. keep it going Hey guys, we need loads. This is what you want? Yeah yeah. okay.

I'm done. We got some pepper. Then it might be a little bit heavy on the salt. Um, fresh fish, Olive oil, salt, pepper, Lemon juice First Southern Blue film tuna.

You've got to eat the spinal cord. You're gonna eat the pizza juice out of the spinal cord jelly in there. You stick your finger in there to dig it out. You want that jelly bit? That's exactly what you want.

Yeah, you taste the sea. Oh that's that's so good. and it just kind of melts in your mouth. Oh man.

Wow. the freshness. Are they all the same oyster? These ones here in Royal Miyagi Okay, I believe the Royals are rough as well. Oh nice.

but I haven't read through it all right. Brainy sweet mulch in your mouth. Thank you. All right, just cooked on the barbecue.

Wow. I Gotta try it. So here it is. Here's the tuna that we caught.

This one has just been seared. Oh whoa. oh that melt in your mouth. All the flavor is unbelievable.

That's there's nothing on it. Oh that's Ultra Fresh. Well that's outstanding. And here it is.

This is the Raw Bluefin tuna. Sashimi Just prepared in olive oil, salt and pepper lemon juice. Beautiful And again a huge thank you to Richard for hosting us to Nick and Tess uh to Theo and Maddie and Marty for all. I mean for taking us for generously taking us out on the boats to fishing for this really just incredible, incredible experience.

Beautiful! Oh oh wow. Oh you don't need to chew. it melts. Oh it's so smooth it's pure.

just that's tuna butter. Oh man. the freshness, the quality, the taste. it is outstanding.

Wow that Lobster how are you gonna cook this? Lobster oh Chef get Yes! Chef Kid gonna cook the lobster? Yeah wow. Well you know that's why the pets are yellow. Oh okay, okay yeah, that is yellow. We're just gonna seal it and then we're gonna pull it off.

we're gonna salt it and we'll go back again. Okay yeah and you were telling me that's uh, okay, you're listening. Why to cook beef? So they're like a roughly a 10 year old dairy cow and then they put them back on pasta for two years along with the seafood with the fish. Yeah the Giant chuleta.

Oh yep. got smoking away. that yellow fat smells incredible. Yeah, what are you making? Yes sir, two ways.

The first way is uh because uh, the Las Vegas is so sweet and uh. second way is the give roster with the Western mixed Asians uh butter, garlic, soya salt, black pepper and wasabi mixed together Yeah yeah yeah yeah yeah. Lots of dancing sourdough on YouTube Looking nicely done. Oh wow yes the meal.

The feast is almost ready. Almost everything is ready. The steak was almost the last thing actually. the lobsters are still coming, the fish are ready, the steak is ready, the vegetables are ready.

The sun is just coming down in the afternoon. This is spectacular. This is going to be an ultimate meal finale to this epic epic day. Yes Yes everybody Yes! Thank you.

All right. Lunch has begun. That's the tuna collar. Oh wow.

Unbelievably MIDI Fresh Sweet. Wow. it's Chuleta. Oh oh that's done Beef.

Oh oh wow. The beef is so flavorful. The fat, the salt, the Rosemary just unbelievable flavor. All that beef is incredible.

Thank you Chef Gig yeah thank you Lobster Sashimi Yeah the sweetness, the freshness. Oh so good. Thank you very much. Oh nice.

Is that what with burrata? Oh nice. okay. some fresh tomatoes? Oh wow. Juicy sweet.

IE Oh this is the John Dory fish. Silky smooth and texture cooked so it's a little bit rough. It remains juicy. It's beautiful.

Really a beautiful fish. This is the rock flat head fish that kind of like snake looking fish. It's soft white flesh like it's quite textural. Silky? yeah, silky.

Oh yeah. Oh incredible. Sugar! Yeah! Chef Gigs Lobster over here. Thank you thank you man.

thank you. And the vertical Lobster bite. So sweet. The garlic butter.

oh the firmness, the sweetness, the freshness. Oh wow. The bone. That's a dino bone in the white guys.

Oh they're just completely like. the fat just completely liquefies in your mouth. Yeah, it squirts. he would just get back on again.

Oh that's so much fat. All right guys. Yeah. Oh Ying is the last? Yes, Yes, Okay, okay.

we got some huge wedges of lettuce salad here. Olive oil Really refreshing, really fresh, really fresh. Oh unbelievable meal that was just an unbelievable day in. Victoria Australia Please remember to give this video a thumbs up if you enjoyed it.

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