**Catching and Cooking: A Delicious White Fish Experience**

As we began our day, Steve cranked up the temperature and started prepping for our culinary adventure. He reached for the scallions, slicing them finely to add a punch of flavor to our dish. With a sprinkle of black pepper and a secret ingredient - fresh horseradish - Steve's expertise was on full display.

The aroma wafting from the kitchen was like opening a good book - it was that tantalizing. The fish, still fresh from the catch, was about to be transformed into a culinary masterpiece. As Steve expertly filleted the trout, his passion for cooking shone through. He couldn't resist sharing his love for this particular fish, saying it's one of his favorites in America.

The secret ingredient - horseradish - was revealed, and its peppery flavor was added to the mix. The trout was then tossed with a generous portion of butter, creating a dish that would make even the most discerning palates swoon. As Steve expertly seasoned the fish with garlic and lemon zest, the aroma grew more enticing.

A sprinkle of chives and a drizzle of white wine brought the flavors together in perfect harmony. The trout was then chilled in the fridge to set the flavors before being served with a side of creamy horseradish sauce. As Steve arranged the dish, it became clear that this was going to be a showstopper.

The final product was a symphony of flavors and textures, all coming together in perfect harmony. The trout was moist and flaky, with just the right amount of seasoning. The horseradish sauce added a pungent kick, while the butter and garlic provided a rich and creamy element to the dish.

As we sat down to enjoy our meal, Steve's passion for cooking and his love for this particular fish were palpable. The trout was truly the star of the show, with each bite showcasing its tender flavor and delicate texture. Whether you're a seafood aficionado or just looking to try something new, this recipe is sure to delight.

**A Conversation About Food**

As we sat around the table enjoying our meal, the conversation turned to food and cooking. Steve shared stories about his father's encounters with famous chefs, including John Wayne. According to Steve, John Wayne was a man who appreciated good food and wasn't afraid to express his opinion. While John Wayne might not have been a fan of white fish - it gave him gout, he joked - he would surely appreciate the expertise and care that went into preparing this dish.

The conversation flowed effortlessly, with topics ranging from cooking techniques to favorite foods. Steve's love for seafood was evident, and he was happy to share his passion with others. Whether you're a fellow foodie or just looking to learn more about cooking, Steve's enthusiasm is infectious.

As the evening drew to a close, we thanked Steve for an unforgettable culinary experience. From the delicious white fish to the warm hospitality, every detail had come together to create a truly special night. As we departed Steve's home, full and content, we couldn't help but feel grateful for the opportunity to share in his passion for food and cooking.

"WEBVTTKind: captionsLanguage: enis that dog or morel mushrooms hey guys s it's alive we're here in lovely Montana meeting up with Steve Rella from meat eater cooking at his house some of the white fish that we caught the other day and we're going to be cooking them up two ways smoked and then one of my favorite ways is stewed in tomatoes with some garlic and olive oil yeah let's get to work Steve Rea back at Steve's house thanks for having me Steve pleasure you today we kind of we did a great job on the river caught a bunch of white fish even a couple trout my first Montana trout and now we're back here going to show me you know one of your favorite ways one of your favorite ways to prepare white fish smoking them well good let's set these fish up and uh we'll get going we'll scale one then we'll got the rest yeah you were saying you got a cool little trick for easy clean up for scaling yeah oh I love it man dude it's like you're sitting on a dock some Oldtimer you know that I mean there's a lot of ways to scale but this is a it works great yeah you know a little half in tack screw there boom and your favorite bottle cap get one a nice Edge so the reason I like to do it underwater is you don't blast scales all over the house you do it it dry like that and they do the shoot everywhere stuck in the ceiling and Sh so I I do them in air generally yeah all right look at that I like that oh he scales easy it's a great little tip there Steve your bottle scaler I like this bus tub action man I do it different than how you do it what are you talking about I see you're judging me hard the eyes are just likeing me I I do it like it would look Agro maybe real well I'm doing it harder I'm doing it methodically real sectional I was a little more random and then my signature move people miss these signat come and I grab here and I very aggressively very aggressively yeah get that that that around that g that's a trouble spot by the collar that is a tough spot that's a trouble spot down here too y I get all that good B I got one of your knives there and I tell you what I use this for mostly salt water but for fish well it's like my kind of my go-to fish knife some guy sold one on eBay for over a th000 bucks what you call me out I I'm KN you know I'll do 12200 right call leave a message in the YouTube so what so Steve I'm just going to do what I'm come in his vent they they and then you can Gill them but just a vent we call it I like that do you know the fins what I mean do I know the fins can you name the fins no Steve coddle coddle adapost dorsal oh that's the trouty one right little brown trouty little weird thing vent I remember all that stuff uh pectoral and these sons of I have a hard time remembering it's that's a tough one I struggle um I got stew on that one I'm going to I'm going to cut from the vent that's I'm never calling it anything but well he has a yeah he has a uni hole a CLA go on everything he does is in and out of that hole no kidding urination defecation reproduction yeah I'm guessing that when you open that stomach it's just going to be a full bugs black is that oh yeah oh yeah it's going to be a black blob of uh aquatic larvae feel it see how it feels grally yeah you know why cuz he's eating those case wi Cates he's eating remember how on that rock they he builds his own house gets in there out of that gravel no he's eating the bug and then just passing all that gravel out that's the what the C the caises are uh encased in yeah you feel bad about killing him what does he feel about the thousands of things he killed yesterday feels really he felt really good about he's killed thousands of things all right cool at Le will be our little tomato experiment now while you're at it just gut the rest of them yeah all right so we're I'm going to clean up the rest of these fish uh and then we're going to throw them in the brine we'll show you Steve's Brine and uh get the other fish ready for the little tomato little roasted tomato bake we're going to do so it's just a half a gallon of water gallon of water with uh one measured uh half2 cup of salt cup of salt that might have been a little heavy a half cup of sugar so like can't forget that and then 1/4 cup of sugar yeah yeah can't forget that I usually don't heat the BR we're going to turn that off just a little you know we'll use our our little whisk here and just get it going so it's all nice and dissolved that's all we need I don't think we needed to heat it all that much man if you don't rules in there if you don't what happens is you pour it off and there's a bunch of this that's supposed to be in there laying in the bottom yeah we got it hot we did we got H it's all it's hot yeah you're right or you can sit there four hours I get it you're right we'll put a couple lemons in there all right look we'll do one one little smash clove of garlic just for good measure I'm a big going that guy when I go with my wife to yoga you're setting an intention okay that you want it to taste good that's right right you're setting your intention but it doesn't matter you're right as we learned from rosemary trout many years ago that only salt P penetrates through the cellular walls but I can't help it in the spirit of that let's put Dill in there too yeah a little Dill maybe a little mint just a spring all right Steve oh little Montana mint baby it bruis it gets the oils out releas you really want that smoke fish to taste good little D oh it's classic classic profile very good now all right cool and then we let that hang out and then we put our fish in there like I said overnight you set one up yesterday that we were going to be able to smoke today so we can go pull that out of the fridge and now I'm going to show you something you know a little experiment we're going to do together Steve a good oldfashioned can tomatoes all right big fan just crushing these up a little cuz they were whole you know you could do it whole or you could buy them crushed but this is what we had and uh it's what I asked for uh yeah so we got a little tomato going and I put about three cloves of crushed garlic that I just gently uh sliced up there I have oregano you do if you want it yeah in the garden I have sage in the garden oh let's do a little little mixed bouquet yeah Steve what looking for let me get the fish all right I'll hit them with a little little olive oil that's the move all right lots of that stuff let's just get it going all right we'll do a little little salt in there I'm liking it man come on look at this beautiful fish look a little Pinch of Sugar too tomatoes are sweet but I'm going to add just a little bit to it take a grind off this feel that thing now take a take a stroke machine titanium take a stroke on that once hell oh dude Tony that's well made yeah something else isn't it wish I can remember the guy that made that yeah come on here's his chance I know here's his chance Kimmy Warner a spear fisherman gave it to Kimmy swimming pepper Cannon pepper Cannon this thing has got this you know you can turn around and like you know Club a bear with this thing amazing is it it's got a nice feel just like geared real nice grind and pepper in a rollsroyce man beautiful everyone should grow herbs right if you can put them right in the window so we got a little Sage we got a little oregano and we got a nice little sprig of mint yeah didn't pack a little tomato in there but not too much yeah that's exciting man I like it yeah right got a little chilled Brine and we're going to just throw our our little fishies in there let them get nice and uh nice and Briny and you know that's another little batch of smoke like we were saying 2 hours overnight ideal all right so Steve we got our white fish all brined up cleaned up yesterday they've been in there overnight now we're going to you know just Pat them off they get a little slimy a little uh I A lot of times hose them or you know rinse them oh let's blast them off okay yeah there you go so you got the nice little cabinet smoker running on propane we can just kind of what temperature you usually that to smoke these at I'm watching for when it'll peel that's right really nice and I'm also watching how much time I have that's right so if I could do it one way or another uh if I can take my time I'll take my time but if I got to go I'll just crank the heat up and then you know it's cooking though when you get like the fat comes off and looks like looks like some looks like cream cheese yeah like scrambled egg whites yeah that that their smoker too hot if you find something and I should do this too I should be a lot better at this if you find like the magic combo yeah I guess write it down are good well these look great man we're going to let them hang out dry a little bit right get a little air on them that little we'll run the run the ropes on them here and go get ready to hang them man Let the Smoke oh what you got there show me that again Steve you got a nice little technique going on is delivering the string yeah that works out great what you got all just a nice I like do them like that classy one the last little de oh not them off there you got to throw a granny in the end there there you go man that's some CL classy right there Steve oh yeah that's something you like teach your kids and like feel good about that's him oh that's what I'm talking about man let's go these get a little air dry on them right oh yeah oh that's nice yeah look at the little Tails though all right here we go fire in a hole Bud oh oh that wasn't too bad huh it's a propane element you know heating element just got a little burner down there you know we're just going straight dry chips we're gonna do a kind of warm dry smoke uh right on there so we'll warm that up and then this is just a cabinet smoker it's nice Steve's got Steve's got these things which are fantastic you can just for hanging you know instead of putting on the racks I'll tell you a good smoke fish story I borrowed my buddy's smoker and was smoking some bare meat from Southeast Alaska it tasted like smoked salmon and I said to him you need to clean that smoker out man that smoked salmon got all over my bear meat he I never smoked salmon in that smoker no K it was the bear was so gorgeous salmony that he tasted like smoked salmon no k then one guy liked it dirt myth he thought it was great dirt myth is an alien I've had like I've had trinos I've had all these food born pathogens you know okay food y there are things that you don't want to let hover for prolonged periods at certain temps right Danger Zone Danger Zone stuff 40 and then 140 right yeah go let's get the fish going yeah like one day a guy was at a was watching a guy at a tire guy was watching a guy at a tire all great stories go at a tire repair shop and saw that they used the scales to rough up tires to patch them no the so coalesence I got to learn my def facts to tell you that story but it's interesting just about fish scales I'm not you know f everything I say basically needs to be fact check there we go oh that's a put that the cover cover of a magazine Man cover of anything modern smoker boy that's a beautiful thing Steve all right so we're going to let these cook for a couple hours keep an eye on them you know every every Smoke's a little different but you know probably 2 three hours I'd say all right Steve grab the uh the uh hot smoker oven I got it set to 250 uh which is nice and we're going to do a nice little SL roast we'll check on it really pretty man and maybe at the end we'll blast it real quick pull the muscle lower into my door you got to be careful it's always the silly things you know the the armor wasn't even use it we're not the young pups we used to be St yeah so our fish are done smoking they've been going for a few hours you know about two two and a qu and um we got you know turned it off they're just hanging out resting nice we're going to be making you know Steve's World Famous uh smoked white fish dip riette and I'm going to help him out we got a little bit of onion that I going to that I sliced up and diced up real nice mints you know real fine and about three two cloves of garlic um and and now we're just going to say he was telling me to zest up one one lemon with his favorite little zester here right Steve you got this thing for cocktails for Father's Day Father's Day and then also oh o h this is we cooking at Steves is great and they also came out with some some young horse radish which is fantastic I'm going to mince that up into a paste add that to it mince up this I'm going to slice up some of these scallions and then the leaves here I'm just going to do a real quick little shif aod quick little thin slice and I'm going to throw it in the Tomato look at these bad boys oh these are these are done too I'm going to crank the temperature up just for a second and I'm going to slice up these scallions at the end and uh I put a little black pepper in there oh oh and then the then the secret ingredient the little fresh horseradish all right we'll peel that off a little bit nice really nice color beautiful you know the thing on on knowing when it's done is uh you feel it and it's like there's there's a there's space little puff away yeah that is gorgeous Steve yeah it's like opening a good book man just like opening a good book is that cool let's bring these to the table start picking peels right back almost looks like a trout right I think it's better than smoke trout really oh yeah that's coming off not too bad though no that's the trouble bone the trouble bone yeah this is so good it's just it's a good fish to smoke let's pick another one that we'll have enough for our deal oh my God it's like butter this is I don't know if I want to say underrated but why isn't this on like every menu that's what I'm talking about healthy portion of butter you SLA that right in there this is like the base man that's what I'm talking about buddy yeah make sure it's not poison that's a lot of onion you just do what you want well no you tell me that's the fish okay that's the fish yeah that's good a little more oh you smell that Steve good God it's perfect it onions a little garlic and butter you can't beat it pardon my French I'm sorry this is going to be delicious flavor's got nowhere to hide on BL then we'll kind of we want that to kind of thicken back up bit yes sir yes sir let me get some little bowls that we're going to chill it in Sun oh yeah let me get that NASA black pepper too do the chiv love chives called them scallions before there you go I like that oh then we need this though there yeah little lemon zest garlic onion um and some chives and then we got our fish a little bit of white wine some nice horseradish from the Gardon I feel like you do this cold sometimes oh I make it that's oh it's going in the fridge just for a minute just for the but just so help set up a little sprad that looks great Steve need help yeah follow look at this spread Bud fit for kings and queens look at that damn son that's good man what' you put in there like nothing just tomato God good so simple you know think it is is like Smoky Tomatoes you know can't go wrong Smoky tomato and oily fish and you know it is it started with how we treated it right on the boat we didn't just let it flop around on the bottom of the boat for four hours in the sun yeah killed it put it on ice and I mean look at that you could tell someone that was like almost anything okay yeah look at that though come on hard to argue that mhm spreadable smoked fish that with a little rice oh that's awesome on a scale one to 10 of uh edible white fish I mean edible uh freshwater fish CH you're going to 10 10 oh yeah all right same man I was saying just as far as fresh water eight 10 eight I didn't think I could um come to love him more but now I love him even more me too I think it might be one deal it might be one of my favorite fish in America just going to go ahead and throw that out there white fish man I think like I was saying before you know folks comeing don't get me wrong I'm glad we caught a couple trout yesterday and like secretly I I wanted to but to be able to catch something that's all just like a native fish here that's been embedded in this this land and the people have been here you know way before we have well this is awesome and I'm glad we got to cook and catch and celebrate these awesome fish together man and just hanging out and uh and having me at your beautiful home man I really appreciate it thank you yeah you got a big M Steve oh dude humongous quana fingers yeah my old man met John Wayne once and John Wayne shook my old man's hand and said um that's the only hand I ever shook that was bigger than mine stop it yeah man you got some good stories Steve oh dude yeah I never on that guy I'd like to think that I could I think yeah John Wayne would be impressed take Johnny Wayne on John Wayne ain't got nothing on Steve Vanella baby you think John Wayne Eat white fish no don't H they give me gout he'd probably say or something let's get out of this guy's houseis that dog or morel mushrooms hey guys s it's alive we're here in lovely Montana meeting up with Steve Rella from meat eater cooking at his house some of the white fish that we caught the other day and we're going to be cooking them up two ways smoked and then one of my favorite ways is stewed in tomatoes with some garlic and olive oil yeah let's get to work Steve Rea back at Steve's house thanks for having me Steve pleasure you today we kind of we did a great job on the river caught a bunch of white fish even a couple trout my first Montana trout and now we're back here going to show me you know one of your favorite ways one of your favorite ways to prepare white fish smoking them well good let's set these fish up and uh we'll get going we'll scale one then we'll got the rest yeah you were saying you got a cool little trick for easy clean up for scaling yeah oh I love it man dude it's like you're sitting on a dock some Oldtimer you know that I mean there's a lot of ways to scale but this is a it works great yeah you know a little half in tack screw there boom and your favorite bottle cap get one a nice Edge so the reason I like to do it underwater is you don't blast scales all over the house you do it it dry like that and they do the shoot everywhere stuck in the ceiling and Sh so I I do them in air generally yeah all right look at that I like that oh he scales easy it's a great little tip there Steve your bottle scaler I like this bus tub action man I do it different than how you do it what are you talking about I see you're judging me hard the eyes are just likeing me I I do it like it would look Agro maybe real well I'm doing it harder I'm doing it methodically real sectional I was a little more random and then my signature move people miss these signat come and I grab here and I very aggressively very aggressively yeah get that that that around that g that's a trouble spot by the collar that is a tough spot that's a trouble spot down here too y I get all that good B I got one of your knives there and I tell you what I use this for mostly salt water but for fish well it's like my kind of my go-to fish knife some guy sold one on eBay for over a th000 bucks what you call me out I I'm KN you know I'll do 12200 right call leave a message in the YouTube so what so Steve I'm just going to do what I'm come in his vent they they and then you can Gill them but just a vent we call it I like that do you know the fins what I mean do I know the fins can you name the fins no Steve coddle coddle adapost dorsal oh that's the trouty one right little brown trouty little weird thing vent I remember all that stuff uh pectoral and these sons of I have a hard time remembering it's that's a tough one I struggle um I got stew on that one I'm going to I'm going to cut from the vent that's I'm never calling it anything but well he has a yeah he has a uni hole a CLA go on everything he does is in and out of that hole no kidding urination defecation reproduction yeah I'm guessing that when you open that stomach it's just going to be a full bugs black is that oh yeah oh yeah it's going to be a black blob of uh aquatic larvae feel it see how it feels grally yeah you know why cuz he's eating those case wi Cates he's eating remember how on that rock they he builds his own house gets in there out of that gravel no he's eating the bug and then just passing all that gravel out that's the what the C the caises are uh encased in yeah you feel bad about killing him what does he feel about the thousands of things he killed yesterday feels really he felt really good about he's killed thousands of things all right cool at Le will be our little tomato experiment now while you're at it just gut the rest of them yeah all right so we're I'm going to clean up the rest of these fish uh and then we're going to throw them in the brine we'll show you Steve's Brine and uh get the other fish ready for the little tomato little roasted tomato bake we're going to do so it's just a half a gallon of water gallon of water with uh one measured uh half2 cup of salt cup of salt that might have been a little heavy a half cup of sugar so like can't forget that and then 1/4 cup of sugar yeah yeah can't forget that I usually don't heat the BR we're going to turn that off just a little you know we'll use our our little whisk here and just get it going so it's all nice and dissolved that's all we need I don't think we needed to heat it all that much man if you don't rules in there if you don't what happens is you pour it off and there's a bunch of this that's supposed to be in there laying in the bottom yeah we got it hot we did we got H it's all it's hot yeah you're right or you can sit there four hours I get it you're right we'll put a couple lemons in there all right look we'll do one one little smash clove of garlic just for good measure I'm a big going that guy when I go with my wife to yoga you're setting an intention okay that you want it to taste good that's right right you're setting your intention but it doesn't matter you're right as we learned from rosemary trout many years ago that only salt P penetrates through the cellular walls but I can't help it in the spirit of that let's put Dill in there too yeah a little Dill maybe a little mint just a spring all right Steve oh little Montana mint baby it bruis it gets the oils out releas you really want that smoke fish to taste good little D oh it's classic classic profile very good now all right cool and then we let that hang out and then we put our fish in there like I said overnight you set one up yesterday that we were going to be able to smoke today so we can go pull that out of the fridge and now I'm going to show you something you know a little experiment we're going to do together Steve a good oldfashioned can tomatoes all right big fan just crushing these up a little cuz they were whole you know you could do it whole or you could buy them crushed but this is what we had and uh it's what I asked for uh yeah so we got a little tomato going and I put about three cloves of crushed garlic that I just gently uh sliced up there I have oregano you do if you want it yeah in the garden I have sage in the garden oh let's do a little little mixed bouquet yeah Steve what looking for let me get the fish all right I'll hit them with a little little olive oil that's the move all right lots of that stuff let's just get it going all right we'll do a little little salt in there I'm liking it man come on look at this beautiful fish look a little Pinch of Sugar too tomatoes are sweet but I'm going to add just a little bit to it take a grind off this feel that thing now take a take a stroke machine titanium take a stroke on that once hell oh dude Tony that's well made yeah something else isn't it wish I can remember the guy that made that yeah come on here's his chance I know here's his chance Kimmy Warner a spear fisherman gave it to Kimmy swimming pepper Cannon pepper Cannon this thing has got this you know you can turn around and like you know Club a bear with this thing amazing is it it's got a nice feel just like geared real nice grind and pepper in a rollsroyce man beautiful everyone should grow herbs right if you can put them right in the window so we got a little Sage we got a little oregano and we got a nice little sprig of mint yeah didn't pack a little tomato in there but not too much yeah that's exciting man I like it yeah right got a little chilled Brine and we're going to just throw our our little fishies in there let them get nice and uh nice and Briny and you know that's another little batch of smoke like we were saying 2 hours overnight ideal all right so Steve we got our white fish all brined up cleaned up yesterday they've been in there overnight now we're going to you know just Pat them off they get a little slimy a little uh I A lot of times hose them or you know rinse them oh let's blast them off okay yeah there you go so you got the nice little cabinet smoker running on propane we can just kind of what temperature you usually that to smoke these at I'm watching for when it'll peel that's right really nice and I'm also watching how much time I have that's right so if I could do it one way or another uh if I can take my time I'll take my time but if I got to go I'll just crank the heat up and then you know it's cooking though when you get like the fat comes off and looks like looks like some looks like cream cheese yeah like scrambled egg whites yeah that that their smoker too hot if you find something and I should do this too I should be a lot better at this if you find like the magic combo yeah I guess write it down are good well these look great man we're going to let them hang out dry a little bit right get a little air on them that little we'll run the run the ropes on them here and go get ready to hang them man Let the Smoke oh what you got there show me that again Steve you got a nice little technique going on is delivering the string yeah that works out great what you got all just a nice I like do them like that classy one the last little de oh not them off there you got to throw a granny in the end there there you go man that's some CL classy right there Steve oh yeah that's something you like teach your kids and like feel good about that's him oh that's what I'm talking about man let's go these get a little air dry on them right oh yeah oh that's nice yeah look at the little Tails though all right here we go fire in a hole Bud oh oh that wasn't too bad huh it's a propane element you know heating element just got a little burner down there you know we're just going straight dry chips we're gonna do a kind of warm dry smoke uh right on there so we'll warm that up and then this is just a cabinet smoker it's nice Steve's got Steve's got these things which are fantastic you can just for hanging you know instead of putting on the racks I'll tell you a good smoke fish story I borrowed my buddy's smoker and was smoking some bare meat from Southeast Alaska it tasted like smoked salmon and I said to him you need to clean that smoker out man that smoked salmon got all over my bear meat he I never smoked salmon in that smoker no K it was the bear was so gorgeous salmony that he tasted like smoked salmon no k then one guy liked it dirt myth he thought it was great dirt myth is an alien I've had like I've had trinos I've had all these food born pathogens you know okay food y there are things that you don't want to let hover for prolonged periods at certain temps right Danger Zone Danger Zone stuff 40 and then 140 right yeah go let's get the fish going yeah like one day a guy was at a was watching a guy at a tire guy was watching a guy at a tire all great stories go at a tire repair shop and saw that they used the scales to rough up tires to patch them no the so coalesence I got to learn my def facts to tell you that story but it's interesting just about fish scales I'm not you know f everything I say basically needs to be fact check there we go oh that's a put that the cover cover of a magazine Man cover of anything modern smoker boy that's a beautiful thing Steve all right so we're going to let these cook for a couple hours keep an eye on them you know every every Smoke's a little different but you know probably 2 three hours I'd say all right Steve grab the uh the uh hot smoker oven I got it set to 250 uh which is nice and we're going to do a nice little SL roast we'll check on it really pretty man and maybe at the end we'll blast it real quick pull the muscle lower into my door you got to be careful it's always the silly things you know the the armor wasn't even use it we're not the young pups we used to be St yeah so our fish are done smoking they've been going for a few hours you know about two two and a qu and um we got you know turned it off they're just hanging out resting nice we're going to be making you know Steve's World Famous uh smoked white fish dip riette and I'm going to help him out we got a little bit of onion that I going to that I sliced up and diced up real nice mints you know real fine and about three two cloves of garlic um and and now we're just going to say he was telling me to zest up one one lemon with his favorite little zester here right Steve you got this thing for cocktails for Father's Day Father's Day and then also oh o h this is we cooking at Steves is great and they also came out with some some young horse radish which is fantastic I'm going to mince that up into a paste add that to it mince up this I'm going to slice up some of these scallions and then the leaves here I'm just going to do a real quick little shif aod quick little thin slice and I'm going to throw it in the Tomato look at these bad boys oh these are these are done too I'm going to crank the temperature up just for a second and I'm going to slice up these scallions at the end and uh I put a little black pepper in there oh oh and then the then the secret ingredient the little fresh horseradish all right we'll peel that off a little bit nice really nice color beautiful you know the thing on on knowing when it's done is uh you feel it and it's like there's there's a there's space little puff away yeah that is gorgeous Steve yeah it's like opening a good book man just like opening a good book is that cool let's bring these to the table start picking peels right back almost looks like a trout right I think it's better than smoke trout really oh yeah that's coming off not too bad though no that's the trouble bone the trouble bone yeah this is so good it's just it's a good fish to smoke let's pick another one that we'll have enough for our deal oh my God it's like butter this is I don't know if I want to say underrated but why isn't this on like every menu that's what I'm talking about healthy portion of butter you SLA that right in there this is like the base man that's what I'm talking about buddy yeah make sure it's not poison that's a lot of onion you just do what you want well no you tell me that's the fish okay that's the fish yeah that's good a little more oh you smell that Steve good God it's perfect it onions a little garlic and butter you can't beat it pardon my French I'm sorry this is going to be delicious flavor's got nowhere to hide on BL then we'll kind of we want that to kind of thicken back up bit yes sir yes sir let me get some little bowls that we're going to chill it in Sun oh yeah let me get that NASA black pepper too do the chiv love chives called them scallions before there you go I like that oh then we need this though there yeah little lemon zest garlic onion um and some chives and then we got our fish a little bit of white wine some nice horseradish from the Gardon I feel like you do this cold sometimes oh I make it that's oh it's going in the fridge just for a minute just for the but just so help set up a little sprad that looks great Steve need help yeah follow look at this spread Bud fit for kings and queens look at that damn son that's good man what' you put in there like nothing just tomato God good so simple you know think it is is like Smoky Tomatoes you know can't go wrong Smoky tomato and oily fish and you know it is it started with how we treated it right on the boat we didn't just let it flop around on the bottom of the boat for four hours in the sun yeah killed it put it on ice and I mean look at that you could tell someone that was like almost anything okay yeah look at that though come on hard to argue that mhm spreadable smoked fish that with a little rice oh that's awesome on a scale one to 10 of uh edible white fish I mean edible uh freshwater fish CH you're going to 10 10 oh yeah all right same man I was saying just as far as fresh water eight 10 eight I didn't think I could um come to love him more but now I love him even more me too I think it might be one deal it might be one of my favorite fish in America just going to go ahead and throw that out there white fish man I think like I was saying before you know folks comeing don't get me wrong I'm glad we caught a couple trout yesterday and like secretly I I wanted to but to be able to catch something that's all just like a native fish here that's been embedded in this this land and the people have been here you know way before we have well this is awesome and I'm glad we got to cook and catch and celebrate these awesome fish together man and just hanging out and uh and having me at your beautiful home man I really appreciate it thank you yeah you got a big M Steve oh dude humongous quana fingers yeah my old man met John Wayne once and John Wayne shook my old man's hand and said um that's the only hand I ever shook that was bigger than mine stop it yeah man you got some good stories Steve oh dude yeah I never on that guy I'd like to think that I could I think yeah John Wayne would be impressed take Johnny Wayne on John Wayne ain't got nothing on Steve Vanella baby you think John Wayne Eat white fish no don't H they give me gout he'd probably say or something let's get out of this guy's house\n"