# I Took My Neighbors | "BEGINNERS LUCK" is Real Source: https://www.youtube.com/watch?v=RYmTEBU24aA Recap page: https://rapidrecap.app/video/RYmTEBU24aA Generated: 2025-12-24T00:34:08.993+00:00 --- ## Quick Overview The fishing trip concluded successfully with the group catching several rockfish and a very large Lingcod, which they later processed, using the fish scraps to make a rich, savory congee broth garnished with fried shallots and black trumpet mushrooms, all while enjoying the rain from their sheltered outdoor cooking area. **Key Points:** - The group successfully caught two Lingcod (one very large, one smaller) and several Rockfish while fishing. - The Lingcod was exceptionally large, prompting excitement and a humorous comment about it being the biggest one caught on that boat so far. - The fish heads and bones were used to create a rich fish stock/congee base, flavored with aromatics like ginger, scallions, and garlic. - The cook used a black trumpet mushroom powder to enhance the flavor and creaminess of the congee, achieving an Asian-style risotto result. - The cook demonstrated how to properly fillet the Lingcod, noting that the meat is rich and the collar/cheeks are particularly delicious. - The group enjoyed the finished congee outdoors under a covered area while it was raining, serving it with fried shallots and green onions. - The cook showed off a bag of freshly foraged black trumpet mushrooms, which were added to the congee for flavor. ![Screenshot at 00:47: The main angler holds up a large Lingcod caught using a silver metal jig, celebrating the successful catch before they head back to shore to process the fish.](https://ss.rapidrecap.app/screens/RYmTEBU24aA/00-00-47.jpg) **Context:** The video documents a successful late-season rockfish and Lingcod fishing trip, followed by the preparation and consumption of a meal made largely from the catch. The cooking takes place outdoors in a semi-enclosed, rain-protected area featuring a wood-burning stove (for ambiance/heat) and a separate gas burner for cooking the main dish. The primary focus shifts from the fishing action to processing the catch and preparing a rich fish congee, featuring an impressive Lingcod and foraged black trumpet mushrooms. ## Detailed Analysis The video begins with the group out on the water on a beautiful day, indicating they are fishing for rockfish and Lingcod as the season is closing. The first success is a Lingcod caught on a silver jig (00:47). Later, one of the companions, Gabe, catches a smaller Lingcod (03:08). The main angler then lands a large Lingcod, which is held up for display (03:54-04:01). After the fishing portion, the scene transitions to an outdoor cooking area where the men are filleting the fish on a wooden board. The main angler removes the head and collar from the large Lingcod, noting that the cheeks and collar meat are delicious, and he saves the heads and bones to make stock for congee. He also shows off a bag of foraged black trumpet mushrooms collected from their backyard that morning, which he plans to use in the congee. The stock is made by simmering the fish parts with aromatics like ginger, scallions, and garlic (03:50-04:22). After the stock simmers for about an hour, the solids are strained out, leaving a creamy, flavorful broth (05:39-05:53). The rice is then added to cook into the broth, followed by the flaked meat from the Lingcod and the foraged black trumpet mushrooms. The finished congee is served in bowls and topped with the crispy fried shallots they prepared earlier and fresh green onions. The video concludes with the host and a female companion enjoying the meal and beer in their covered outdoor cooking space while it is raining outside, noting how well the space stays warm and dry. ### Fishing Success - The group caught Lingcod and Rockfish using jigs, including one exceptionally large Lingcod (00:47, 03:54). ### Fish Processing - The angler fillets the fish, stating the head/collar meat is choice, and saves the large heads/bones for stock (04:40, 07:36, 08:48). ### Congee Preparation (Aromatics) - Sautéing ginger, garlic, and scallions in oil in a red pot, then adding rice and stock made from the fish heads/bones (04:40, 36:05, 37:09). ### Congee Preparation (Ingredients) - Adding the flaked Lingcod meat and foraged black trumpet mushrooms to the simmering broth, which is described as looking like 'mushroom risotto' (39:25, 39:35). ### Congee Preparation (Finishing) - The broth is strained to remove bones, resulting in a creamy, flavorful base (39:50-39:56), and then topped with crispy fried shallots and fresh green onions (40:01). ### Tasting and Setting - The host and a companion eat the congee and drink beer in a semi-enclosed, rain-covered outdoor area warmed by a wood stove (40:48, 43:05). ### Foraging Update - The host shows off a bag of black trumpet mushrooms foraged that year, noting they were found earlier than usual (27:35, 27:50). ![Screenshot at 00:04: The main angler introduces the fishing trip, stating they are back on the boat targeting rockfish and Lingcod.](https://ss.rapidrecap.app/screens/RYmTEBU24aA/00-00-04.jpg) ![Screenshot at 01:17: A companion reels in a fish, prompting an excited reaction from the main angler.](https://ss.rapidrecap.app/screens/RYmTEBU24aA/00-01-17.jpg) ![Screenshot at 02:03: The angler holds up a large, dark-colored Lingcod caught on the trip.](https://ss.rapidrecap.app/screens/RYmTEBU24aA/00-02-03.jpg) ![Screenshot at 04:42: The angler uses a long-handled tool to bring a fish close to the boat, causing a splash.](https://ss.rapidrecap.app/screens/RYmTEBU24aA/00-04-42.jpg) ![Screenshot at 07:36: The angler proudly displays a large, dark-colored Lingcod caught using a jig, noting it is the second Lingcod caught so far on the boat that day \(Number 2\). This fish is later identified as a Lingcod, not a Rockfish \(07:37\). This fish is shown to have a large head and good meat yield \(08:48, 17:39\). This fish is later identified as a Lingcod, not a Rockfish \(07:37\). This fish is shown to have a large head and good meat yield \(08:48, 17:39\). The angler also shows off a red-orange colored Rockfish caught earlier \(13:52\). The anglers are processing the fish on a wooden table next to their boat \(17:20\). The angler begins to process the large Lingcod by removing the head and collar, mentioning the meat is delicious and he will use the rest for stock \(17:44, 17:59\). The angler shows off the foraged black trumpet mushrooms collected from his backyard that morning \(27:35\). The fish heads/bones are boiled to make a rich stock, into which rice, vegetables, and the extracted meat are added to make a congee \(39:30\). The final dish is served, garnished with fried shallots and green onions, and enjoyed with beer while it rains outside \(40:01\). The video ends with the host in a covered outdoor area, explaining that the fish stock process is complete and he is making congee for the rainy day \(23:25\). The host shows the impressive size of the Lingcod head \(17:39\) and the rich, creamy texture of the final congee \(39:54\).](https://ss.rapidrecap.app/screens/RYmTEBU24aA/00-07-36.jpg)