Beach fishing Australia for food

A classic Australian beach fishing adventure to feed the family
"Briggsy Fishing" on Patreon to help support the channel ❤
Instagram - @briggsyfishing

Fishing Gear
Leader - 10lb Sunline System Shock
Lures - Bait Junkie Plastic and Jig Head, Daiwa Presso Minnow

Camera Gear
Head - GoPro Hero 10
Water - GoPro Hero 10

[rohitgupta]

Mate, over 10 years of watching fishing videos, and that was easily the best one I've ever seen. Thank you!

[anthonystark]

In my opinion, that is one of the most rewarding catch n' cook videos I've ever watched. I'm a little envious, Briggsy.

[gameofman]

This is my favourite. Almost therapeutic, light tackle beach fishing. I miss it so much.

[chizzyfishing]

Great way to wake up. These light tackle beach sessions are always so relaxing to watch 🎣🤙

[ConanBennett]

I haven’t enjoyed a fishing video this much in years. I love fishermen who laugh this much and cook for family afterwards. Love your work bro.

[donhassell]

You're so lucky to live in a place where the water is so clean and clear. Love your video's. Keep up the great work.

[labtrainer]

Hi, Briggsy. Your great light-tackle session in the surf brought back many memories of similar outings I I made over the years along the coast of my native Rhode Island. As for the smoking, I've been using an electric smoker for my fish for decades, and it IS a fantastic way to add wonderful flavors to what we catch.
You asked for some input on the process, and although I'm certainly no expert, here are two thoughts: First, I'm not at all surprised that you and your family liked the taylor more than the bream. That's almost certainly because of the taylor's far higher fat/oil content, which makes it close to ideal for smoking. Ditto fish like mackerel (all species), bonito, tuna, and salmon.
Second, your instinct about lining the smoker trays to reduce the mess is spot on. I use a layer of HEAVY-DUTY aluminum foil and replace it often. The other surface you need to deal with is the INSIDE of the smoker lid. On my unit, it collects burnt salty, sugary condensation that needs to be cleaned off after every session. Otherwise, it drips down onto my next batch of fish, creating ugly spots and horrible flavors on the surface of the fillets!
Keep 'em comin', Chris (Maine, USA)

[russb]

You’re living the life brother. Thank you for sharing it with us.

[Obalanserad]

Your channel and commentary have brought my love of fishing back after being dormant for 20 years. Looking forward to the ice to melt to be able to fish again. Thank you for your content :)

[touchofgrey]

What a beautiful beach; the water is crystal clear... please, keep it that way!

[BreadedHook]

Man, beach fishing in Australia is now for sure on my Bucket List!

[matthooper]

Youre a legend Briggsy, brilliant video, totally original and authentic, but so down to earth..really enjoyed it and inspired too. Thanks .

[simonheading]

Man what a great video on so many levels….!
I especially loved how you included your family and let us into your home like that. Nice garden too btw…. 👌
Can’t wait to see what other species end up in the smoker. 🐟 Cheers for sharing.

[MoreThanFod]

let's go!!! love your catch and cook and I'm so happy and glad u never gave up filming! meeting u from morning tide and the boys was the best thing ever

[corriehendrickson]

I love it when your kids make an appearance. They are so cool.

[bentea]

The tailor is better smoked because of the oil same with any of the stronger tasting pelagics like mackerel, tuna or mahi. You need the salt to cure it and draw the moisture out but its easy to go to heavy on the salt so be careful ( the longer you leave it in the brine the saltier it tastes). I usually go twice as much sugar to salt and it usually turns out great. Awesome vid as usual keep up the good work!

[DamienRynja]

Hey Briggsy,
Smoked tailor is hard to beat. I usually brine mine for a bit in salt and brown sugar water - about 50 50 mix as a base, then add stuff you like to the brine, like your aromatics, and other sauces. Once brined for a while, I pat dry and lightly drizzle honey (or blend smoked honey) and fresh cracked pepper.
As for the smoke, I love using banksia pods as they're usually around the same places I catch tailor and it goes really well.
I vac seal mine, refrigerate, then have on Jatz and its bloody killer.
I know you can also flake it up, chop some chives and mix it in a cream cheese to make dip

[dante]

Wow! Time is running like crazy, kids are growing fast!
Nice vid and that fish looks yummy!

[Saige_tau]

These beach fishing sessions you do are my favourite simply because I can relate 👍

[Groinattack]

The bit with the birds while you're trying to fillet the fish... lmaooo