Cooking What A Fishmonger Recommended: Whole Red Rockfish
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- Опубліковано 25 кві 2024
- We make a meal based on what looked good at the fish market.
Recipes Andrew referenced:
cooking.nytimes.com/recipes/1...
• Video
0:00 Intro
0:36 The recommended fish
1:38 Romesco sauce
3:02 Crispy potatoes
4:23 Asparagus salad
4:54 Grilled rockfish
6:22 Meal assembly
6:55 Wine pairing
7:23 Plating & eating
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This series should just be titled "What's Good Today" and then you guys can cover fish, different kinds of seafood, meats (obviously), seasonal veggies and even seasonal food items from restaurants.
Would LOVE this
Omg I was gonna comment the same title recommendation until I saw your comment!
Cheese would also be an interesting addition!
And you could try to make a meal out of whatever is recommended at different shops. So you'd have recommended veggies + recommended fish + recommended fruit and you'd have to make a meal
Now that is a really good title for a new series. Gotta love how everyone has evolved so much. I hated Andrew at the beginning of "worth it" because he seemed so cold and aloof.
Now he is one of my favourites. Adam, Andrew & Stephen are the best trio on youtube.
This has HUGE potential to be a new series! maybe have it be in turns with the others like one time it will be Alvin, and then Inga and so on
Inga making a savory fish into some obscure dessert.
@@m4z805 fish desert:0 no thanks ! Lol
But I do love the idea of the layout
Inga did something similar to this a while ago where she got some cuts of meat recommended from a butcher. I think the video is called “I let a butcher pick my dinner”
New series called… What’s Good Today!
Many chefs would hide the problem of fish on the grill to show how flawless they are. It happens to everyone and you are honored to acknowledge the problem. However, in the end the dish looks very tasty!
Quite. It's refreshing..
Absolutely. But I would've put tinfoil down. Or wrapped it up .
Also that salad looked delicious
Rub a cut raw potato on the grill before putting the fish down
@@zphdbbox Does that work? If so, any idea why and who taught you that?
@@ivanhannelFrom PBS on TV over twenty years ago. Can easily be googled but I don’t remember the first show I saw it. It puts a layer of starch on the grill that comes off with the fish easily when flipping.
People brush mayonnaise on fish also to make it less sticky.
ok I love this. This is real cooking- not "imma cook for the internet". This is just real food.
watching you or the team go to a farmer's market for inspo and talking to vendors would be super cool
Yes I was disappointed this wasn't included!
Asking a fishmongers or a greengrocers ‘what’s good right now’ is a great way to approach food. Butchers will also give suggestions for how to use unpopular cuts. Been a game changer for me. It makes cooking more fun, keeps me in those specialised shops not giving money to international conglomerates, and means I’m eating produce that’s more ethical and sustainable for everyone involved.
Red rockfish is also amazing steamed! It's a very common Cantonese style of eating whole fish
Yesss I love canto style steamed fish!
Glad you showed the fish skin sticking! Good to be reminded that even in experienced chefs everything dosen’t always turn out Instagram perfect.
This was really cool to watch, and I’d love to see a “what’s good today” series at different times of the year.
Love thisss, please do more of these. Oh, and for your cooking a lot of one ingredient series, please do rice 🍚
Yes! RICE!
I will highly recommend you try to salt-bake a whole fish, it's really delicious! You just put whatever flavours you want into the fish (lemon, dild, a bit of white wine) and place it on a tray, then you mix salt with a couple of eggs and cover the whole fish with the egg-salt. Cook the fish in an oven for around 20 min, put it on the table and crack it open.
Also, fish skin gets stuck when the heat of the grill (or pan) isn't high enough. You want high heat, but not so high that it burns which will also make the fish stick. You're looking for a lot of orange coal and almost no black coals or flames.
Without the egg, with only pure salt, also work well (red meat with the same tecnic, like Picanha no sal grosso.. 😍) must try
I always use cooking spray if I am going to grill something directly on the grill. Makes clean up a whole lot easier that way.
Y'alls plating skills always hit different
I would love to see the fishmongers, butchers, and markets highlighted like the restaurants for Worth It, with on camera interviews with them so interested home cooks can see how to have similar conversations. I would also like to see some food preservation, like turning tomatoes into home canned salsa or spaghetti sauce, and fruits made into jams and jellies.
Agreed! I think that this episode would have been great if you actually showed the conversation with the fishmonger, and he presented a few of the best options.
I hope this becomes a regular series on About To Eat. Seasonality and talking with producers are both not talked about enough, IMO.
The secret to grilling fish is similar to grilling chicken skin, as long as you prepare the grates adequately, the fish will come off in one peel when it's ready :)
Oh more please. I would love a whole series of what's in season cooking videos. Especially with farmer markets opening soon. This is really the best channel. 👌
That looks delicious! Also, I love that it didn't come out perfectly balanced and there were some opportunities to improvise along the way. Keep showing us these kinds of videos. It's encouraging and gives some good ideas.
Love this video!!! I think it would be awesome to have more of these - just go to butchers and fishmongers and let them give you different ingredients and you just have to come up with something and take us along the learning experience.
adam has finally been promoted after decades of dedication to the company:
the front seat
Great video! Just a tip for next time: whenever I grill fish I always find that the skin will naturally unstick from the grate after a slightly longer period of time so you could probably leave the fish longer in an attempt to reduce sticking.
Can’t wait to see what you cook up next in this series
The problem with "cook seasonally, ask your provider what's good right now" is that most normal people shop at the their local supermarket and the people working behind the protein counters probably have no idea and don't care to find out anyway.
At least at my grocery store, the guys behind the counter can tell me what's the freshest. They've given me recommendations like "Oooh, don't get that. Get this instead." That might come from loyalty and going to the same store for years, maybe?
Use lots of oil when grilling fish. You always want to grill fish with its skin on.
LET THE FISH RELEASE ITSELF WHEN ITS READY! Fish will stick to the grate. It will happen with oil too. The trick is to let the fish release itself from the grill grates by itself.
I'd love to see "cooking what a cheesemonger recommended"!
“What is good today” is a great series idea
there’s a joy that these videos bring to my life and idk how else to describe it other than that good feeling you get after you eat a full meal
Really hope this becomes a series, love the quality of the video
This channel has the best cooking videos. Thank you for taking the internet on your cooking journey!
This video was just simply pleasing -- like hanging out with friends and cooking together. Love this channel!
Challenge done well. Well done Andrew, hope to see you do more seafood dishes on your show! 👍🏽
This is so relaxing and pleasant way to learn something new. Great video, thank you.
Great video! Like all the other videos on this channel, nice concept (and very pretty video footage.)
Speaking of seasonality, I think ramps would be a great spring episode since they’re so beloved in the small window they’re in season.
Can this please be a weekly thing? Just going to farmers/butchers/fishmongers and cooking what is good that day.
Great series idea. Cooking seasonally and in the moment keeps things interesting and introduces a level of spontaneity to spur creativity
I love this concept. Would like to see more videos like this
Rockfish is delicious! In my family tradition (but I guess it is pretty common in Italy) it's often used in fish soups among with a lot of other fishes an shells.
This was brilliant. It's always great to hear about all the things you learnt along the way which is super helpful compared with most cooking videos that are about being perfect. Otherwise, let's see you actually go to the market and talk to people! I think that's in the spirit of this type of video. Plus seeing the fun of the whole crew behind the scenes is always nice à la burning your mouths on hot potato
I love this idea! Anyone who is worried about things sticking to your grill- snag a container of shortening. Scoop it with a paper towel, rub it on the hot grill. You'll have extremely little on your food, and nothing will stick.
amazing i love the storytelliing process on this video bc it's sooo how my mind & cooking works haha
Looks like a beautiful, delicious meal!
I love the honesty and rawness of this. Things happen and they still come out tasting great and getting eaten. Sean Miura is so handsome 😍
This is wonderful and delightful!
i love this channel Andrew!!! keep it up
I love this! I would love to see you do what's good today with seasonal mushrooms - maybe even a fun montage of Andrew, Adam & Sean going mushroom hunting to find the stuff they'd be cooking. Great video as always ☺️
It would be a great video series to do as the season changes! It’s important to diversify our foods seasonally not just for the environment (if we all eat the same foods it would deteriorate the wild ecosystems), but also for one’s health (we should eat a diversified diet for nutrients). Also our wallet.
For each food season, it would be amazing if you could highlight what’s forageable, what’s easily grown in a small garden or a balcony, what’s sold at a butcher’s shop, fishmonger’s shop, and at farmer’s markets as seasons rotate. Like, different levels of affordability and convenience for people. This can get at people who care about sustainability, personal health, and affordable fresh foods.
I loved this video. I think this would make an amazing new series.
Can I say, I really liked that you kept the mishaps you encountered along the way. Not because I need to know that you're human and can err, but because these are the kinds of problems that people encounter, but normally never get mentioned - and the less experienced have no idea how to deal with. But thankfully you mentioned it, and a bunch of helpful members of the audience have clarified that it is just a matter of leaving it on the grill a little longer for the skin to release itself :)
Thanks for the video Andrew, that looks delicious! The potatoes looked especially great!
Really fresh take, please make this a series
You guys still get my thumbs up. It takes a lot of courage to capture this all on camera, you’re still learning, shout out to the production team because the video looked really good, sound was good, nice setting, and now I would like to vote for a round two! How would you season the grill? Pam?
I love you all and this channel! Happy easter!
Very enjoyable "series" format!
As someone who struggles to keep up with seasonal produce and is soon to be moving to a coastal farming town... I would love to see this as a series! I am really looking forward to the opportunity to cook with seasonal meats and produce more, so I could definitely use the inspiration!!! Beautiful work as always, guys!
Loved this!
this would be really interesting to see in the deep winter as well, or in other places!
More of this series, please.
Andrew's cute proud smile after his tide pun!
Very hungry for a series of these!
Loved your vdo....This is real food😍
I love all the experimentation that happens on this channel
Great video! I hope ther will be video like this once a month for a year. This time it was a fish but in the future it can be sesonal fruit and vege, meats, main course and desser. I think it's good idea for a series ;)
I love this idea, cooking seasonal food always means I'm trying new recipes instead of the same three dishes on repeat
I loove this type of video!
Wow. Amazing effort Chief
This! And maybe some pro tips from a chef along the way would be gold 👌🏻
this looks terrifically delicious. my mouth is watering as I watch this at 11 pm in my bed
Looks so delicious!! Love from Nepal❤️
This would make a great series, not only with you going to different types of vendors (butchers, cheesemongers, fishmongers, farmers markets, etc.), but also if you *revisit* the places at different times of the year. So red rockfish was recommended right now, but what’s gonna be recommended at the height of summer? What’s gonna be recommended during the deep winter? It would be nice if it’s an ongoing series.
I love this!!!
Andrew, good watch taste, and drives a manual. Respect!
Mistakes happen! In the end, the taste and full utilization of the ingredients makes it worthwhile
@about to eat hi andrew i cook rockfish/whole red snapper often and the trick to getting skin cooked without sticking is to cook the fish standing up so usually add some foil at the bottom of the fish to hold it up right. hope this helps
I would like to see Spring seasonal meals based on local farmer's markets. In fact, anything cooked from farmer's markets is a good thing. I'm often intimidated by farmer's markets and end up drinking tea and buying honey.
I like this concept.
Oh, rockfish, the fish formerly known as rock cod... These were the most common fish where I grew up. The mild flavor makes them really good for fish and chips. I guess that's too boring. 😁 Another California fish to try is sanddabs. They're scary to look at and have gone out of fashion, but have a unique and delicious flavor.
Anyone else just find Andrews voice really calming? Always get excited when he is in the video 😅😌
You can get these flat fish baskets with a handle for the barbecue, they make it much easier to turn the fish without ruining anything, and they will also keep the stuffing safely tucked in there.
We normally wrap up the fish in foil when grilling. It avoids the chances of it sticking to the grill and keeps the moisture of the fish in
I like that you include things that don’t go a 100% like the fish sticking to the grill and the romesco sauce being a little overwhelming for the fish. Cooking is all about learning.
Did you used the head of the fish for another recipe? Cuz there are a lot of that from brazilian cousine, and I bet others also have like that, mediterranean maybe?... for me, Pirão it's perfect, whith or without Moqueca.. maybe you already know, maybe not, but what I've been watching in your latested videos, felt so mutch relatable with what you have been making... thank you very mutch Andrew, also to Adam and the new guy!
You look really annoyed coz the fish was torn but dude, this thing looks great. Next time wrap in foil. Magical 😍
Quick tip with filetting a whole fish. Break off the head first, then start the pulling off of the meat from there and work your way towards the tail. This better alligns with the direction of the bones and should come off cleaner with less bones remaining in the meat.
Also, for grilling fish, there are specific holders/baskets which allow you to flip the fish whole and has the benefit that the the skin will stick to the basket and not to the grill.
The end result looks delicious though!
You know, you can even char the red onion for extra smokiness and sweetness
Wrap the fish with parchment paper that has a drizzle of oil before grilling the fish to prevent the fish from sticking to the grill. It also makes the fish moist and juicy.
Got it! You should call it “What’s in Season” or “Eating through the Seasons”
Love love you guys
1. Oil the grill grates and the fish liberally.
2. Let the fish tell you when to flip it. Too soon, and you'll get ripped skin.
3. Flip the fish starting at the tougher side. Imagine the fish oriented where it's upright and facing right. You want to flip the fish from the top and flip it over its bottom.
rock fish is amazing!!
dudes hanging out cooking on the grill is a surprisingly joyous concept for a cooking video. more eating hot potato moments please.
*🍛You Always Introduced Mouth Watering Dishes🤤😋❤️💚💛🙏*
seeing the market and the experience would´ve been cool
this could be the start of its own series: "what's good today / this week"
Looks like it will taste fabulous though! Btw at homedepot they sell a "grate" for grilling. It's like a cage u put fish in to grill it really helped me keep all the fish whole when I've grilled them
Sometimes it's important to remember that we ain't chefs, just home cooks and food enthusiasts, so we can cut ourselves some slack and not worry about perfection every time👌
I agree with the other comments, this was great and a series called "What's Good Today" sounds like a fantastic idea
Love fresh caught rockfish.
It would be interesting to see a morning farmers market video showing the connection between local and the plate. You can film the market then make the plan then cook the plan.
I give this my stamp of approval. Very good video. I ate eggs on pesto toast to this video. Very good. Very honest video with very honest reflections. 9/10. -1 because we didnt get to see adam taste the food. Very good.
I love this not totally planned video , maybe another go to market and ask whats good video
This looks really delicious! :) We should all cook more with new foods recommended to us.
One method I can really recommend is an entire fish in parchment foil together with garlic, lemon, herbs, and potatoes and veggies like pepper or tomato. The potatoes aren't crispy, but the juices are amazing.
This would be an awesome series, you could try this at local butchers or even at local farmers markets
I appreciate Andrew being transparent with his slip ups. I completely botched some baguettes last night (first time making bread), and being reminded that we can all make mistakes in the kitchen is a little encouraging lol.
In Dutch patatoes are called “piepers” due to the sound that they make. The pieeeeppp