How do you not have more followers. 200k is not even close to how many you deserve with how amazing your documentaries are. Thank you for putting out such amazing and interesting content. I was hooked after your Asian Hornet episode. Look forward to where you’ll take this channel in the future!
Absolutely love monkfish! It’s quite popular in Ireland, usually one of the more expensive fish when available. Grew up fishing and have always been fascinated by monkfish, such an interesting species. They also taste insanely good tbh, hands down my favourite fish. If I ever make it to Japan this will be the first place I go for dinner! Looks unreal!
Massive props to you, Andrew, and your team! Your video ideas are always so creative and engaging, and the quality of both the videos and thumbnails is always top-notch. It’s honestly surprising you’re not as big as you deserve to be-I’m sure it’s only a matter of time before you blow up!
Hey Andy. When I worked at the Paris Cafe in the South Street seaport in lower Manhattan the fish market was right outside our door. Monk fish was not very popular yet. I got it so cheap that I honestly think I got all the restaurants in the area using it because other chefs in the seaport came by to try it. I didn't get the whole fish just the tail fillets. I also caught it's cousin the Skullpin fish in Nova Scotia Canada. My uncle was so thrilled about it. I didn't try it but they loved it. Seeya Next Time ✝️🐢
Man I love Monkfish. Wish I had known about this place the last time I was in Tokyo. Thanks for taking the time to share Isegen's history and story. If I ever make it back to Nihon, this will be at the top of my list.
just a note when sound editing: please put the music level down to the same as the talking volume. The contrast is not pleasant. I had a difficult time watching the video because of it. Thank you
I love the flavor and medium firmness of the Monkfish. However, as shown in this video, it needs to be prepared correctly, or you can wind up with something unpleasant and chewy. It's all about how you cook it and the sauce used in the final finish. My favorite is the slightly sweet and sour curry, with an umami-intense version made in Malaysian cuisine.
It’s expensive now. A lot of really cheap proteins that the poor relied on are crazy expensive now as they become popular. Ox-tail is another example of something that was almost worthless going for premium prices now because of demand.
Dude really, you need to come to Cornwall uk if you want good monkfish, this was classed as bait fish in the 60s 70s and 80s it was used for scampi and now it's ridiculous high prices, if anyone's new to cooking fish, this is the fish to cook, you can't overcook it it's just awesome, my goto fish
I just subscribed to show my appreciation to your hardwork, dedication and passion. There are a lot of garbage on UA-cam. Your works are way above of that. It's truly professional.
ANDREW !!! You're a fisherman ?!? I did NOT know this about you ! You seriously need to do some "Catch and Cook" videos !! I GUARANTEE, more people will Subscribe just to watch your fishing adventures and cooking skills !! PLEASE, consider this !
When I was working in VA as a chef , we used Monk fish on buffets, fried . It is so underrated, tast like scallops and lobster mixed to me👍. JO JO IN VT 💞
They are certainly not MONKS!! They don't meditate. I love your series eating the most venomous, poisonous, vile, disgusting food. This was so civilized LOL..Best wishes
I appreciate people who approach this kind of content with an open mind, rather than being stereotypical or racist. Respecting each other's cultures is essential-just because you don't eat something doesn't mean people in other countries shouldn't.
For those who didn’t get it, OP meant some other dozens to hundred videos of Japanese or any other Asian countries cooking “rare” animals and /or with “inhumane” techniques in which WESTERNERS always cringe commenting about it, thinking that everyone on the planet has to give an f to their WESTERN “standards”. Or even worse, the content creators themselves intentionally mocking the Asian people on the video itself. Tldr, it’s the usual Westerners’ “Omagah, they cut this cute rare fish in inhumane way~”. Go ahead and check any other videos, you’ll see tons of them right away on top comments.
@@vterans8804 Wow pat yourself on the back for being such a good person 🙄 I'll just say it, it's not racist to say things are weird . Some things are weird and there is nothing wrong with pointing it out
It also has a similar flavor and texture to lobster, next time I shop at Lorre Plaza or Asian grocery that carries it I plan to utilize it all, I’ll never see Japan but I can cook inspired dishes, made my own fried pork skin by watching the prep process on a channel I watch from China.
Wow monkfish really are real? Ive been fishing them for almost 20 years now in osrs but i didnt think they are real, anyways, sick ai representation of how they would look in real life very scary
How do you not have more followers.
200k is not even close to how many you deserve with how amazing your documentaries are. Thank you for putting out such amazing and interesting content. I was hooked after your Asian Hornet episode. Look forward to where you’ll take this channel in the future!
just asking myself that. Exact same words.
@@RedBart his video just got better since he got vietnamese editor. used to suck before when he did himself.
Isegen Monkfish Restaurant: www.byfood.com/restaurant/isegen-4104?via=andrew
Absolutely love monkfish! It’s quite popular in Ireland, usually one of the more expensive fish when available.
Grew up fishing and have always been fascinated by monkfish, such an interesting species. They also taste insanely good tbh, hands down my favourite fish.
If I ever make it to Japan this will be the first place I go for dinner! Looks unreal!
Thank you RuneScape for teaching me what monkfish were way before this guy
Been eating monk fish since the 60's, when it was virtually valueless to fishermen in the UK. (How Times have changed) A nice eating meaty fish.
They also call it poor man,s lobster.
We have it in Sweden too, it is called "Marulk". It is kind of popular actually, but it is not sold under its original name. Very tasty, yep!
@@hildahilpert5018I’m afraid it’s lately become even more expensive than lobster
Massive props to you, Andrew, and your team! Your video ideas are always so creative and engaging, and the quality of both the videos and thumbnails is always top-notch. It’s honestly surprising you’re not as big as you deserve to be-I’m sure it’s only a matter of time before you blow up!
Hey Andy. When I worked at the Paris Cafe in the South Street seaport in lower Manhattan the fish market was right outside our door. Monk fish was not very popular yet. I got it so cheap that I honestly think I got all the restaurants in the area using it because other chefs in the seaport came by to try it. I didn't get the whole fish just the tail fillets. I also caught it's cousin the Skullpin fish in Nova Scotia Canada. My uncle was so thrilled about it. I didn't try it but they loved it. Seeya Next Time ✝️🐢
Man I love Monkfish. Wish I had known about this place the last time I was in Tokyo. Thanks for taking the time to share Isegen's history and story. If I ever make it back to Nihon, this will be at the top of my list.
Humans : “look a wild animal must pet it!”
Also Humans : “look a wild animal i wonder what it tastes like!”
just a note when sound editing: please put the music level down to the same as the talking volume. The contrast is not pleasant. I had a difficult time watching the video because of it.
Thank you
youtube needs to work on its algorithm because this channel should be in millions subs and alot more people need to see the great videos it has.
I love the flavor and medium firmness of the Monkfish. However, as shown in this video, it needs to be prepared correctly, or you can wind up with something unpleasant and chewy. It's all about how you cook it and the sauce used in the final finish. My favorite is the slightly sweet and sour curry, with an umami-intense version made in Malaysian cuisine.
Ankimo is THE foie gras de la mer!
I like Monkfish very much. The taste and texture is like lobster. Not very expensive but realy delicious!
Your not from the uk obviously 1000g £70
@@Sanderly1820 I bought it six weeks ago and paid 19,99 Eur for a kg.
It’s expensive now. A lot of really cheap proteins that the poor relied on are crazy expensive now as they become popular. Ox-tail is another example of something that was almost worthless going for premium prices now because of demand.
@@jbone3777 20 EUR/kg or more than 20 USD/ more than 2 lbs isn't crazy expensive though, is it? So is 8 USD/lbs for ox tail.
We eat them in Sweden too we call them marulk they taste like lobster.
Good morning, new to the channel, love the show ❤️, learning a lot about fish and Asian food 😊😊😊😊😊😊
Dude really, you need to come to Cornwall uk if you want good monkfish, this was classed as bait fish in the 60s 70s and 80s it was used for scampi and now it's ridiculous high prices, if anyone's new to cooking fish, this is the fish to cook, you can't overcook it it's just awesome, my goto fish
I just subscribed to show my appreciation to your hardwork, dedication and passion. There are a lot of garbage on UA-cam. Your works are way above of that. It's truly professional.
Proof that if it is edible, someone can and will eat it.
ANDREW !!! You're a fisherman ?!? I did NOT know this about you ! You seriously need to do some "Catch and Cook" videos !! I GUARANTEE, more people will Subscribe just to watch your fishing adventures and cooking skills !! PLEASE, consider this !
My favorite Korean dish is braised Monkfish (Agujjim).....Delicious!!! 😛
love the editing,very enjoyable to watch!
Great video. Really enjoyed watching and learning from it. Thanks a lot.
Another awesome episode dude, well done.
Cheers 👍🇭🇲
Ankimo is 100% must have. Monkfish is technically like foie gra of the sea because the monkfish liver is huge due to fat.content. About 40% percent.
That’s just monkfish, no?It’s internationally known as good eating.
Japan is the king of seafood. I admire their palates, as a picky eater.
I love monkfish! I can't always find it in stores, so when I do it's on the menu.
Glade your doing this series
Nice one ..
I need visit this fish restaurant
Next time when I visit Tokyo 😊
Wow that looked awesome.
Even monsters taste good with the right sauce.
This Japanese series been really incredible
Great mid range food. Wouldn't take it PKing, but it's a great balance of cost and healing for slayer
Sucks that karambwans have basically outclassed them in their ecosystem and ruined their population 😢
@shack12319 when the karambwans make it to Piscarilius we'll have a war on our hands
here in Greece we call that fish Πεσκανδρίτσα and it's not even considered a delicacy... just an average fish on our table.
アンコウ料理を取り上げてくださりありがとうございます！アンコウの漁師の親戚です。感謝申し上げます。
日本じゃ「ブサイクな魚はたいてい美味い」と言われたりします。イワシや鯖、カツオ、マグロ。もちろん美味しい魚ですがブサイクな魚は彼らとはまた違った美味しさがあることを我々は知ってます。
うなぎ、穴子、ギンポ、ナマズ、ホウボウ、カジカ、オコゼ、ドジョウ、メナダ、マゴチ、ハッカク、ウマヅラハギ、マトウダイ、ハタ…色々な、変で美味しい魚がいます。
そんな国民性だからブロブフィッシュやゴブリンシャークを見た感想が「うわぁすごい！で、おいしいの？」になるわけです。
魚の研究者に届く質問の一位は「味と調理法」と言われるぐらいです。そのためベテランの魚の研究者は新種を見つけたら「毒はない？じゃ、次は味を調べよう。」とよく訓練されています。
さてそんな変で美味しい魚の代表格がこのアンコウとフグです。モンスターハンターに出てきても違和感のない風貌をしたアンコウ。ほんとに美味いんです。
特に肝が濃厚で絶品。プリン体が多く通風を招きやすい食材とされています。激痛のあまり「地獄が足に引っ越してきたようだ。」とまで言われる通風ですが、その患者が麻酔を打ってでも食べるほどアンコウの肝は絶品なのです。ああ、カニ味噌が好きになれる方はおそらくハマるのでぜひおすすめさせてください。
あとフグについては「淡白な美味しさ」というものがなにかを我々人類の舌に教授してくれる魚です。濃い味に飽きてきちゃった方々におすすめです。
毒がある？安心してください！日本人が日本列島開闢以来、連綿たる人体実験によって安全な部位を特定し、ふぐ調理師専門の免許とトレーニングを積んだシェフが料理をします。解体時は鍵のかかったゴミ箱とバットにきちんと部位別に切り分けで調理しますので。安心してください。
ただフグにハマった日本人はいつも思うのです。「こんなに美味いんだから、毒のある部位もきっと美味い。味が知りたい。」と…
一つジョークとして…
ある日、生命保険会社に電話がかかってきました。
客「死期が迫って避けられない。仮にフグを丸ごと食べたら保険金はでるのか？」
保険会社「いいえ、保険金は出ません。」
客「ああ、しまった。先に電話しとくべきだった。もう食べちゃったよ。」
保険会社「お客様、お待ち下さい。」
客「なんですか？」
保険会社「で、味はどうでした？」
客「…ああ、死ぬほど美味しかったよ。」
おあとがよろしいようで…
Dude i keep saying it (and so do many others) but your show is amazing. Like AB reincarnated. 🍻
Anyone else remember Reece from Malcolm in the middle cooking one of these?
I was surprised to see the first comment so far down.
This fish is great, tried it in Croatia.
Had no idea Monkfish looked like this! 😂🤯
I get monkfish all the time, here in Sydney. Makes great fish and chips!. Super tasty
I still remember this from Malcom in the Middle as a kid. Still a nightmare fish lol
When I was working in VA as a chef , we used
Monk fish on buffets, fried .
It is so underrated, tast like scallops and lobster mixed to me👍.
JO JO IN VT 💞
It's somewhat common in Portugal 🤷🏼♀️ with some "brothy" tomato rice
that's my type of workplace. just focus on what you're doing and only talk to convey vital information lol
Monk fish tail is so lovely, it's like steak. In Ireland years ago it was called the poor man's fish, now it's a delicusy.😊😊😊😊
Monk fish, the poor man's lobster.
awesome fish! awesome video!
Monkfish? Anglerfish. Delicious.
I do not love liver, but I would try this.
Good one ! 😊 🔥👏👏
The most delicious of anglers.
The 7 treasures is a bucket list food for me 😂
“ Secretly despise Vietnamese hot pot” why Andrew?? It’s delicious.
Love monkfish. The poor mans lobster 🔥🔥
Here in Canada it's not that popular but it's sought after by some people, also it's not cheap usually.
Monkfish is cool, caught a few off the cost of NYC, aka star gazers
Monkfish is delicious. Taste and texture of lobster.
Surprised we havent eeen any place offering Angler Fish the Nightmare Fuel of the Deep Sea.
Cure the roe with salt... wonderful 👍
Yes fish all of them out of the sea great job
I appreciate your videos
It's hard to listen to someone pronounce "filets" like that, over and over. I don't think I've ever heard that before
They are certainly not MONKS!! They don't meditate. I love your series eating the most venomous, poisonous, vile, disgusting food. This was so civilized LOL..Best wishes
Sure they do! That's what they're doing when they wait for their next meal.
How do you know what they do or don't do, when they are off camera?
150 years? really? Because Reese from Malcolm in the Middle learned to cook it in like 1 season.
I LOVE Monkfish!! Poor man's Lobster
I appreciate people who approach this kind of content with an open mind, rather than being stereotypical or racist. Respecting each other's cultures is essential-just because you don't eat something doesn't mean people in other countries shouldn't.
This comment makes no sense nobody is saying anything about that except you chill out not every single thing on earth is about race
Huh
Umm what?
For those who didn’t get it, OP meant some other dozens to hundred videos of Japanese or any other Asian countries cooking “rare” animals and /or with “inhumane” techniques in which WESTERNERS always cringe commenting about it, thinking that everyone on the planet has to give an f to their WESTERN “standards”. Or even worse, the content creators themselves intentionally mocking the Asian people on the video itself.
Tldr, it’s the usual Westerners’ “Omagah, they cut this cute rare fish in inhumane way~”. Go ahead and check any other videos, you’ll see tons of them right away on top comments.
@@vterans8804 Wow pat yourself on the back for being such a good person 🙄 I'll just say it, it's not racist to say things are weird . Some things are weird and there is nothing wrong with pointing it out
150 years an no Michelin star . That’s a tragedy
Monkfish liver is my favorite
Monkfish is known as poor man's lobster because it takes sort of like crab.
Why do you secretly despise hotpot?
Just love your content Brother.. but please reduce the music volume it is little too much for the ear... not sure if it just me.
They should make surf and turf with Wagyu and liver ❤
I’m enjoying the channel very much, but I can’t believe he rubbed the chopsticks against each other.
I love monkfish and meat texture is very similar to lobster.
Sharks (and skates and rays) have very big livers.
the greens are prepared that's why they are ready in no time?
I wanna try one asap..
Andrew, where are you from?
Australia
@@Andrew_Fraser Which anyone with ears can hear 😉
I will never understand how and why folks do not like fish that has a fishy taste. If I order fish I want it to taste like fish not El Raton🤣🤣🤣😂
Halibut has a delicious liver as well
AHMAZING!
I first discovered the Monkfish by watching Nemo lol...I thought it was not a real fish
Monkfish slaps
Hi,there is a correction in caption.The real monsters are us.not them.😊
Jeeez there is something I’d dated you hadn’t monkfish is fantastic it’s the only fish I even eat and you can eat them all including skin and gills.
It also has a similar flavor and texture to lobster, next time I shop at Lorre Plaza or Asian grocery that carries it I plan to utilize it all, I’ll never see Japan but I can cook inspired dishes, made my own fried pork skin by watching the prep process on a channel I watch from China.
music comes in to loud
So much meat in a monkfish.
I only subscribed because I thought the dude was super handsome.
9:22 that's what she says 😂
I wish there were no music at all. They were too loud and unnecessary. Sudden burst of music is annoying.
Really? Your utube name has stereo written all over it. Or is it the phone kind haha
dude thats a monk fish...
Wow monkfish really are real? Ive been fishing them for almost 20 years now in osrs but i didnt think they are real, anyways, sick ai representation of how they would look in real life very scary
I have a rule I’ve never broken - I don’t eat anything uglier than me.
Kept me safe in sex and in my culinary experiences.
You must be starving
@ you’re saying I’m beautiful? Why thank you. Lol
@@dallasstang2818 Glad to have made your day better
3:58 whenever I see a scene like that I think about the ramen battle in Shokugeki no Soma.
Monkfish foie gras...
A Japanese chef can take a piece of trash food and make it tasty.😊
Such bad manners to rub chopsticks together in Japan, man! 😅
Come on man, monk fish fried is not like regular fish and chips lol
This used to be called trash fish and was cheap as chips until some wanker of a chef decided it was worth using hence the price went through the roof