I made this almost exactly, and the oranges and sage got perfectly crispy as I baked it for another 40 minutes at 200 degrees additionally. The orange peels got candied almost in the oil, not burnt but crispy...the sage were like airy potato chip morsels around the fish. The flavours complimented each other. It was extraordinary. I sliced the orange peel very thin and long so they almost curled. I've never made this before. It was so good. I hope I remember how I made this...since instead of what you did frying it, I baked it at 400 degrees from frozen for an identified amount of time past 15 mins, and then turned it to 200 and about 40 minutes while I did other things like made a blue cheese salad and also aglio e olio tagliatelle and then I went to watch some music videos and came back for the fish and it was just like waiting for me all crispy. I am so glad I tried the orange/sage...I am mesmerized. It was like a dessert almost! The flavours were out of this world and the colours of the orange/sage were still vibrant. SMH.
@@ramsesfn3774 saw is a brutal horror movie, in which a man traps people and makes them compete for their lives. What this guy is referring to happens in Saw 5. In Saw 5 a man named Seth Baxter is chained to a metal table. This is a trap where a pendulum with a giant razor blade attached to it. Seth's hands are chained down but free enough to press 2 buttons in bone crushing boxes. If he doesn't push those buttons, every minute of so the pendulum lowers closer to his stomach. Seth fails to press these buttons and, much like the artic char that Nick Digiovanni is cutting the pendulum lowers down and cuts Seth in half from one side of his stomach to the other.
Not even joking this is one fish that actually smells like, you know what but once it's cooked with that thick crispy skin and proper seasoning it's one of my favorites. I always wanted to try it so I bought some a couple months ago and I'm here now because thats dinner tonight with lobster tails. I cook it the exact same way. Good job 👏🏿. First time coming across this channel.
i must say, i absolutely hate seafood and never ever eat it BUT i clicked this video bc i'm always fascinated by the way you break down protein and cook it which is a solid reason why i was a huge fan of you on masterchef!! (crispy fish skin brings back ptsd doesn't it? haha) you're talented! i don't mind that this is a waste of my time because i'll never cook it, i just oddly enjoy the entertainment in your videos!
Coming from someone who regularly cooks this since we catch them wild in Northern Norway all the time (the anadromous, aka sea run version is the best). You're supposed to take skin off and cook it separately, that way it makes a perfect crisp to go with the very light taste on the flesh itself. :D
@The Unknown Mercenary because chair is a more common word that char and you brain corrects misspellings so the out you know often so their brain did that and they didn’t realize
You know if you put the fillet meat down, run your knife below it, and pull up, the knife will catch all the pin bones and will remove them all at once. It’s a lot less messy and actually is less damaging to the meat
hey man im big fan when i started watching masterchef s10 I was right for you and knew you where a good cook i am 13 and i want to be in masterchef when im old enough hope you see this byeeeeeee
what knifes do you use/recommend to use? alsp, what do you think about battery operated knifes because it's easy to use them to cut the bones of this and other fish?
I appreciate that he uses the whole animal to avoid wasting any of it. What I don’t like seeing in some of his other videos is the slapping and kissing the fish, not understanding how that’s necessary.
Char are better than Salmon in my opinion. I'm a trout fisherman, and Brooke Trout, which are native to the U.S. are a type of Char. Rainbow Trout are the "trout" related to Salmon. Brookes and Rainbows get labeled as "trout", but they're not. Brown trout are the one species that are actually a legit Trout. Their roots come from Europe, but they do well in U.S. waters. Another thing that a lot of people probably don't know is, Brooke's, Brown's, and Rainbow's all get the salmon orange meat if they're wild or native, and weren't raised in captivity. Brooke's aka Char's are the only species that keeps that bright orange when raised in captivity. A Native Brooke will usually have better color than a hatchery raised Brooke.
I made this almost exactly, and the oranges and sage got perfectly crispy as I baked it for another 40 minutes at 200 degrees additionally. The orange peels got candied almost in the oil, not burnt but crispy...the sage were like airy potato chip morsels around the fish. The flavours complimented each other. It was extraordinary. I sliced the orange peel very thin and long so they almost curled. I've never made this before. It was so good. I hope I remember how I made this...since instead of what you did frying it, I baked it at 400 degrees from frozen for an identified amount of time past 15 mins, and then turned it to 200 and about 40 minutes while I did other things like made a blue cheese salad and also aglio e olio tagliatelle and then I went to watch some music videos and came back for the fish and it was just like waiting for me all crispy. I am so glad I tried the orange/sage...I am mesmerized. It was like a dessert almost! The flavours were out of this world and the colours of the orange/sage were still vibrant. SMH.
His channel is just so much better than his TikTok love both accounts tho.so underrated
What’s the link?
@@coleellner9912 I don’t know I meant to type though so but it put a link when I typed
"Cut off the belly"
>Saw flashback intensifies
I don’t get it
@@ramsesfn3774 Saw is a pretty brutal Horror-movie, does this explain everything?
@@ramsesfn3774 saw is a brutal horror movie, in which a man traps people and makes them compete for their lives. What this guy is referring to happens in Saw 5. In Saw 5 a man named Seth Baxter is chained to a metal table. This is a trap where a pendulum with a giant razor blade attached to it. Seth's hands are chained down but free enough to press 2 buttons in bone crushing boxes. If he doesn't push those buttons, every minute of so the pendulum lowers closer to his stomach. Seth fails to press these buttons and, much like the artic char that Nick Digiovanni is cutting the pendulum lowers down and cuts Seth in half from one side of his stomach to the other.
This is Saw for fish
@@haggyleuki6592 I don’t watch horror movies
He’s just a kind Gordon ramsey
He is like his son
Gordon Ramsay is kind too... He is just less calm.
No kidding
Amd younger
Gordon Ramsay is kind its just he likes to push ppl to do better so he is tough.
You treat your food as a MASTERCHEF thanks for these tips
Nooo way you liked this comment all love bro respect ❤️
@@vision8640 ):
Plzzzz make longer videos. these give me absolute joy
I found u on tik Tok and I loved the content you posted
Samee
Same
Me too
sameeee
Same
Not even joking this is one fish that actually smells like, you know what but once it's cooked with that thick crispy skin and proper seasoning it's one of my favorites. I always wanted to try it so I bought some a couple months ago and I'm here now because thats dinner tonight with lobster tails. I cook it the exact same way. Good job 👏🏿. First time coming across this channel.
I love how you explain things
I'm from Iceland and a fresh fish shop just opened next to my home, now i can get some artic char daily ^^
i must say, i absolutely hate seafood and never ever eat it BUT i clicked this video bc i'm always fascinated by the way you break down protein and cook it which is a solid reason why i was a huge fan of you on masterchef!! (crispy fish skin brings back ptsd doesn't it? haha) you're talented! i don't mind that this is a waste of my time because i'll never cook it, i just oddly enjoy the entertainment in your videos!
Who asked
@@SBRTHOnMobile i did
@@SBRTHOnMobile bro it’s just a nice comment t
@@SBRTHOnMobile be more respectful
@@Jay10_GAME blah blah blah
I love how you break down the steps
👍
You gotta start showing you eating it at the end! I need to see you enjoy it after you make such beautiful food haha
This channels is so underrated
Fact
📠
Should i like your comment for you to get 100 likes eh no
No it isn't lmao
I don’t know how many subscribers he had when you posted, but he now has 1.87 million subscribers
Reasons I like you Chanel
You use tools we all have
You Make the resapies easy to follow
Your food always looks good
He lives in Boston? Oh I’m in MA too.
I also love how this guy actually *says* the ingredients he uses. 😅
He’s also a Harvard student
He lives in MA
Nice work Nick!!
nick you're a king
I feel bad for you loosing just letting you know I love you’re cooking and your attitude don’t give up you’re a great inspiration.
What did he loose?
@@alanbarba5694 the finale
Finale of what
@@elilipman3088 master chef
@@elilipman3088 he was in masterchef US season 10. He made it to the finale with two other people. He ended up being placed third.
Really cool that he made use of the entire fish.
This man needs more respect
Thanks’ my dad needed this video because he didn’t know what to do, very helpful
Am I the only one that gets hungry watching Nick?
Idk why, but these videos are so satisfying!!
Ommgg i LOVE char i grew up eating only char omg im so glad you like it!!
Coming from someone who regularly cooks this since we catch them wild in Northern Norway all the time (the anadromous, aka sea run version is the best). You're supposed to take skin off and cook it separately, that way it makes a perfect crisp to go with the very light taste on the flesh itself. :D
Nick deserves 1 million subs
I remember thinking that and look at him now
@@harrywarden3454 it’s crazy, OG squad
We have some great char up here in Canada 🇨🇦 I will try your recipe tomorrow as I have some in fridge.
That is a beautiful fish, it's lived a free lifestyle swimming in the Arctic waters on a natural diet :)
By the look at the tail i would say it a farmed artic charr
Huge fan here from Philippines
When Nick crushed the garlic with his bear hands I whispered 'holy shit'
Go on master chef!! U have the potential to win!
he was on there
@@cameronmartinez4217 I think he was sarcastic
Hi you inspired me to cook and keep up the good work
❤️ ❤️
It is everything.
Keep up!
he put the sauce on the crispy skin and i was furious, preserve the crispy skin you bastard!
Beautiful Char, Nick..
I thought the thumbnail said arctic chair, so I was like "I wonder what it would be like to sit in it".
Your an amazing cook,btw i found you on tik tok
I did not know you were in Boston I’m an hour away I’m such a big fan you should start your own restaurant
There are a lot of most beautiful fishes out there
Nick got his cooking skills from Gordon Ramsay
I remembered that guy who sous vide'd an arctic char on Masterchef 🤣🤣🤣🤣 I believe he's the Master-bate guy 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Every vídeo is better than the last!
Removing those emojis was definitly a good move.
Keep It up!
Love you videos! Also would love to see you do swordfish. Keep up the good work!
Wow, your videos have improved a lot in a very small time😂
Omg i love your knifes so much
Its so amazing 😍
Since masterchef, can't stop taking my eyes off you :') 🚫
He was in masterchef?- :00
@@minjukokak967 yes season 10
i love the fact that nick is a more chill version of gordon ramsay 🤣🤣🤣
Almost at 2000,000 my friend! You really are making it and I am inspired by your success, keep killing it man
He's my personal cook .
i paid $40CAD in Iceland for an Arctic Char sandwich. Worth it!
Gordon 2.0
2:34talks about focus while not being focused and failing to take the pin bones off the pliers lol
BREAKING DOWN + COOKING AN ARCTIC CHAIR is what I read
@The Unknown Mercenary because chair is a more common word that char and you brain corrects misspellings so the out you know often so their brain did that and they didn’t realize
Bruh why did you all of the sudden come to my mind I literally searched up tikok cooking guy
You know if you put the fillet meat down, run your knife below it, and pull up, the knife will catch all the pin bones and will remove them all at once. It’s a lot less messy and actually is less damaging to the meat
How so?
I didnt find u on tiktok i came from insta watching your halloween festive foods😄
Ooh, you're not cutting that fish well... But at least you're saving and using all of the flesh.
And the end result locks delicious!
Shut up Mucus
@@hslypn 😘
Tbh I hate fish but this is just amazing to watch
hey man im big fan when i started watching masterchef s10
I was right for you and knew you where a good cook i am 13 and i want to be in masterchef when im old enough hope you see this byeeeeeee
A missed opportunity. Oven roasted whole takes Arctic Char to a whole other level. Just stuff it with fennel and blood orange
Pissed you ain’t throw the knife Da fuck were you thinking 🤣
I thought the title was arctic chair
Mmm delicious chair
AMAZING👍👍
Pov: your just vibing to the music and not paying attention to the video
what knifes do you use/recommend to use? alsp, what do you think about battery operated knifes because it's easy to use them to cut the bones of this and other fish?
Fact : *Nick like sushi alot 😂*
I love this guy I can now cook really good meat that yesterday I got told I made the best meant most of my family has tasted
I appreciate that he uses the whole animal to avoid wasting any of it. What I don’t like seeing in some of his other videos is the slapping and kissing the fish, not understanding how that’s necessary.
You gotta show the fish who the boss of this kitchen is
I live in Nunavut. The town I live Iqaluit means place of fish. Specifically char. It’s the most device fish on the planet.
it just did the thing
My brother keeps on changing videos everytime
no way this is actually real 😭😭😭 i thought this was just a fictional fish from the historical notes of the handmaids tale
Man is just a different species of Gordon Ramsay
AYY BOSTON GANG. UR so good better than ramsy. Also ur in massachussets like me :)
Char are better than Salmon in my opinion. I'm a trout fisherman, and Brooke Trout, which are native to the U.S. are a type of Char. Rainbow Trout are the "trout" related to Salmon. Brookes and Rainbows get labeled as "trout", but they're not. Brown trout are the one species that are actually a legit Trout. Their roots come from Europe, but they do well in U.S. waters. Another thing that a lot of people probably don't know is, Brooke's, Brown's, and Rainbow's all get the salmon orange meat if they're wild or native, and weren't raised in captivity. Brooke's aka Char's are the only species that keeps that bright orange when raised in captivity. A Native Brooke will usually have better color than a hatchery raised Brooke.
I throw dill and lemon juice on mine. Wrap it up and throw it on the bbq.
You should flour the skin side to make it crispyer!!!!
I love that knife we’re did you get it?
It’s raaaaaaawwwwe
Ramsay smash: 💥
Take a shot every time he says beautiful
He is basically non angry Gordon Ramsey
Fish watching this:🐡👄🐡
Boston Gang rise up
Let's see brown trout next
Unless I was listening to music, I don't think my patience would compliment pulling out the pin bones but either way I'd still do it
Now imagine him breaking the fish down, but without the video.
how do you find the arctic char scrapings in a spicy tuna roll if its a different fish?
Damn your cutting skills are at tutorial level
How long did you cook it off after flipping it
I think golden ramsy will like it
It’s more of the common Brook trout, with a splash of Atlantic salmon
Omg u e the best i wish i met u and u could maybe make me shushi ok for real ur the best
My favorite fish is Arctic char I eat them cook in my town Rankin Inlet
Here from tiktok
Nick did you won the masterchef
I didn’t realise an arctic char was a fish, quite genuinely though it was a cooking technique
If you do read this comment, can you please make a French dip sandwich? It you do that would be helpful.
well, u didn't finish "bon apetito, bit..."😂😂