45 Red Flags & Green Lights When Buying Fish | Epicurious
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- Опубліковано 4 тра 2024
- Fish expert Mike Cruz joins Epicurious to break down how he shops for fish. From texture and color to the correct fishy smell, Cruz shares his tips and tricks to make sure you pick the best seafood every time.
Director: Ian Stroud
Director of Photography: Luke Riffle
Editor: Charlotte Carpenter
Talent: Mike Cruz
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jeannie Chen
Culinary Associate Producer: Biba Clark
Line Producer: Jen McGinity
Associate Producer: Jessica Kelleher
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Brett van Deusen
Production Assistant: Justine Ramirez
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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i'm picturing being at the counter asking the monger to hold it and me whipping out the flashlight
I have no fish monger! I have a butcher behind the counter- sadly! Frozen is a better bet!
dont forget to smell it as well. take a huge sniff
@@whatsthis6102 😂
Oh, dude..😆
And break open the scallop to check the fibres😂
This guy is the GOAT. Saw his how to prepare fish video like 8 times he just made it so enjoyable.
Same😂
I've watched that video probably over 50 times idk why its just so entertaining
Same!! I revisit those episodes so much lol! The ways to cut a fruit too. So satisfying
3:38 A bit misleading here, Saku blocks are AAA grade tuna specifically used for sushi/sashimi and can be eaten raw, while as the dark red steak like tuna is only AA grade and cannot be used for raw consumption and must undergo proper cooking measures to rid of parasites and other undesirables. For reference, I'm a certified sushi chef with 7 years of experience and have taken culinary/nutrition courses to learn how to properly prepare and handle food.
AAA grade tuna isn't regulated.
@@BlitzOfTheReich That depends on where you live, and most regulations of the same category would apply to all products. All sushi grade fish are legally required to be frozen for a period of time before serving to customers (at least in the US), though some places say they serve "fresh fish" which is entirely illegal, but the restaurant industry is sketchy so who knows.
again, it is not a federally regulated industry. it means jack.@@enkursory
@@enkursorylisten to @blitzofthereich
This was hands down the best education on picking out fish that I have ever seen. I grew up in Japan and thought I knew about fish, but Mike you are the master! Thank you.
日本人ですか？
"Any kind of light you might have around" he says as he pulls put the spelunking cylinder 3000
Mike is a great speaker. He is so effortless and succinct in front of the camera that its simply entertaining to watch him do his job. He has a soothing voice too which really explains why his previous videos on this channel were such a hit. I keep going back to the other two routinely and now another one has been added to the list!
I really like the explanations here. And also you can tell he really respects the animals he works with.
He was here before on the channel. When he did the fish break down as well as break dow of the crustaceans. Both fantastic videos
BABE WAKE UP NEW MIKE CRUZ GREENPOINT FISH WHOLESALE VIDEO JUST DROPPED !!!!!
I feel so much more informed after watching this video. Gives me confidence in browsing the seafood section.
ive watched the fish and shelfish vid with mike hundreds of times since they came out. this one is def goin on my mealtime rotation. love u epicurious and mike cruz
I've watched so many food videos in my life and this was the first video where the person explained WHY you shouldn't eat dead muscles/clams (the ones that dont close up when tapped). Kudos! informative and approachable
Really well explained - another great expert!! Great video!
wooooo more mike cruz! bring him on more often!!!
Thank you again! I'd love to see a video on How to Use Every Type of Herb.
This guy is a true expert.
Mike Cruz!!! Very articulate, well-spoken, and very easy to follow.
Great video for beginners. Thank you.
This is the video I need. Thank you
sir... happy to have you back sir... i have been waiting for new mike cruz x epicurious content since forever and i'm happy to say my wait is over
This video should be seen by everyone that works the fish counter! Excellent🐟♥️
As a seafood clerk, this should be a training video, for anyone getting into the seafood business. Great video, and thank you for making it.
O. M. Gosh. That TUNAAAA!!!! I am literally salivating hahaha! That is the yummiest hunk of tuna I have ever seen!
Very informative ❤
I'm so glad to see Mike back
Sure we miss Mike Cruz so much!!!! ❤
I enjoy watching this dude. I feel I've learned.
Our chain supermarket added an iced seafood section in the butcher area. So glad to say ive never seen the questionable fish there
i miss the trumpet TA DAH sound when we move onto a new fish
Great video. I learned more.
GREAT Video!
Seeing this video reminds me how fortunate i am to catch, clean, and cook my own fish.
Ill catch, clean, vacuum seal and freeze my fish all in the same day. When doing that, some fish stay fresh for 18 months in the freezer.
Pompano holds very well when cleaned quickly and properly and the vacuumed sealed and frozen.
Great tips!
i. love. this. guy. I LOVE HIM HES SO ENTERTAINING
Great video!
really miss this Mike guy since his 'crab videos' n filleting fish 🎉
Welcome back, king
HE'S BACK!!
Me: So tired every day
Also me: Watching in-depth buying fresh fish guide at 4 am
Please, do the flour test and check if there are hot spots. Thank you
Rejoice the handsome fish daddy is back😍
Why are you calling him that tf
6:05 You forgot one/two things on shrimp. They should be "firm" to the touch between two fingers, and not soft or squishy. I've had many shrimp that passed the touch/smell test but their texture was too soft... bad every time. Also their armor should be "hard" as well to the touch.. if the armor is soft or comes apart rubbing it they are on the way out or already bad.
Can you please make more well equipped videos I've seen every single one and i really like it but it hasn't come out in 6 months
Could we get “how to use/pair every wine”?
How did they get the bad fish? Did they go to a fish store and say "gimme your worst fish"
Probably bought it ahead of time and had it sitting out or something
17:45 Crab looks doomed. 😋
I beg to differ, on the FDA approved ingredients. The FDA allows us to have many, many things that are banned in the EU and Great Britain.
he back!!!!!!
Thankfully evolution takes care of all the potentially harmful stuff generally. Most of the stuff he listed as red flags would make an average person go “gross!” - it’s the green flags that are easier for us to miss.
So that tuna is actually a bit on the older side, the blood line starts out as blood red, then black, then grayish
MIKE WE MISSED U
What do you mean everything is centered in the shell of the crab? You don't eat the claws??
Gulf shrimp has a strong iodine type taste to me.
Interesting
We need case studies on fish & preservatives. Just because it is wildly caught doesn't mean not tampered with additives & coloring. Food is getting fake n junky.
that lobster looks so sad with its puppy eyes!!
beady eyes
Both of the salmons you showed are farm raised. Wild caught salmon is a much darker red. Light orange is always the color of farm raised.
i need him…
When do customers ever get a chance to touch the fish they buy, though?
Yikes to not getting Digby, Nova Scotia scallops 💀💀💀💀💀💀💀💀
I don't know anything about fish, I would like to make sushi~ would it be okay to get the tuna steak?
How do i prepare it? do i need to clean it with water?
Can i eat it raw?
Google is your friend here.
If it smells like fish, it's a dish.
If it smells like cologne, leave it alone.
I can smell some of the bad fish😵💫
Farmed salmon isn’t naturally pink. They dye it
Just random info
They feed them dye
Bad salmon is like salmon that entered the stream
Wegmans 😍
wait what if my tuna nigiri is light purple?😅
🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
Learn to write, post something meaningful and seek help for your emoji addiction.
0:01 me after 18 years living with 5 sisters in one house
I’m vegetarian and I watched the whole thing
How to tell there’s a vegetarian nearby?
You don’t have to. They will tell yourself
But I love eating fish mustard
ASC and MSC, arent those bribed to give out the certification?
Needs timestamps
Never by walmart brand meat!
DON'T BE FOOLED BY THE PINK STUFF
I didn't need to hear the expression fish-mustard
he fine
Flashlight Sales will also go up.. I have had serious food poisonings at Sea Food Buffets and so this is a great video but will not stop the diarrhoea
forgot to add that most salmon are artificially colored orange
is it weird that i wanna keep the lobster and the crab as pets?
No, but I wouldn't advise it. 😂
Who decides who's a fish expert? Is there a fish association?
Sounds fishy to me
It’s wild there’s like degrees for this in school lol
Wow, Safeway grocery store carries all of the bad examples.
what's wrong with salmon breaking apart? In my experience it can happen in a day or 2.
🙌👍👍👍
“Trust your fishmonger”? Uh no. I trust UA-cam guy.
That bloodline along the back inside the fish is the fish’s kidney.
The way you said trimethylamine hurt my feelings.
How do the species of fish rank in terms of best taste?
nice explanation but bad examples those bad ones are way too obvious
No timestamps in 2023
PointCrow????
I Miss Dan
Ok
MHERK KKERZ
Fish expert with the name Cruz, sounds fishy.
2nd
Am I the only person flabbergasted by the fact that there is a job category of fish mongering?
it can actually be a very lucrative job, especially if you live in an area where fresh seafood is always available! fish mongers are basically the butchers of the seafood world :)
Yes. Sorry.
But now you know!🙂
1st
2nd
4th
doesn't say anything new... just common sense