Guga you are literally like the best kind of friend. Everyone is family to you. It's how I aspire to be. I know it's not the point of your channel, but I thought you should know that how you treat people is an inspiration.
My family is from Sinaloa and we eat smoked swordfish in our quesadillas.. I was literally going to buy some the other day but wasn’t sure how to make it. Thank you for this video! 😍
Guga's family doesn't get full off of the food though. They just get to sample it. He only cooked 3 fish steaks, and it's like 30 of them (obviously an exaggeration). Plus, they don't eat like this all of the time.
I’m excited to try this recipe. I grew up eating dry, bland swordfish. I look forward to trying swordfish that can delight even the most dedicated carnivore!
I've always loved swordfish but reserve ordering it for when I know it's going to be relatively fresh. Super nice texture, and great when seared/blackened for extra flavor. That deep fried one would be awesome on a sandwich with some fancy greens and a thicker type sauce. For the pan seared, while it's cooling you should put it in a pile with some sauce so it could soak it back up. I do the same with steaks and find it works better than basting while cooking. :)
That's why I like your channel, you will show your failures and your successes. I also love how you cook your foods different ways, to decide which one is best.
Finally a new Sous Vide Everything. I've been binge watching Guga Foods and SVE and don't even own a Sous Vide. One thing I can say is, I've become a steak master whether on BBQ or in the Pan. Can't get enough Guga. Currently watching at 11:31pm
Love this recipe!! While I don't have a great plating to show, I do have to say this turned out amazing and will be my go to recipe from here on out! Sooo delicious! Thank you so much for sharing!
I'm from italy, we fish "pesce spada" in our sea. We eat it just grilled and for condiment only olive oil, lemon, pepper, parsley and salt. Or we use it in a sauce for pasta with tomatoes, garlic, olive use oil, caprice, black olives, parsley and anions, very good!
I think it was over cooked in the pan. Maybe cook less in the sous vide then pan sear it. I love that your crust on the fried fish was very thin and only added to the flavor rather than being an inch thick and being the only thing that you taste
Because of pan searing, you have overcooked the fish. Had that piece of fish been pulled from the water a few mins early, our would have been not as dry and just as delicious as the fried fish. Love your videos
Guga, I'm a college student and I always want to try cooking fancy recipes like you, but just like any other college student in the country, I'm broke. You should try to do some recipes that are under $10 and make it into a nice lunch/dinner! Sous vide on a college budget challenge haha
for me this is your best sous-vide everything experiment 1987 I was in to Haiti they caught swordfish and it was prepared that day by French Chef and too this very day the best meal I've ever had in my life
I just sous vide swordfish last week! I used lemon pepper too. I pan seared mine after, when I tried to sear the skin, it released a lot of moisture and tasted more like the ocean. I was not a fan of the meat near the skin. But the rest was more steak like.
Guga, please try STURGEON (the "black" caviar fish)! I know it is not easy to find but still possible in the U.S. I would suggest marinating that in only shopped onions, salt and pepper, then grilling or sous vide. That thing is very popular in the Caucasus area (Armenia, Azerbaijan, South Russia). I hope you will like that.
I think the issue with the pan seared fish is that you cooked every fish at the same temperature, if you do a pan finish it comes up some degrees and cooks more. When I cook anything in sous vide I always put it like 5 degrees F below the finishing temp because I dont have a blow torch to finish it up with, only a pan. Works every time
3:07 To see bread crumb method...(not listed in description). You'll have to slow the video down to slowest setting though to see. Warning Guga sounds drunk on this speed 😆👍🏻🥂👊.
I think you need to buy more knives...LOL Man I would LOVE to be a guest and try one of your specialties. My wife’s from Brazil she’d love to try it too. Enjoy watching you and Angel and all your family. God Bless
@ Sous Vide Everything could you try to grill a steak on the grill with charcoal just from the outside with big heat(smoke it?), sous vide it after and use the blower at the end? love you guys and stay deeeelicous
Mmmm! Great show! (I like the new presentation.) I have to speculate, though, that the flame seared swordfish, was the only one that benefited from Sous Vide. The pan seared and deep fried, would probably render a moister finished product, with a raw start. However, that amazing sauce did need the drippings from all three steaks. Perhaps, as suggested, a little less Sous Vide time, or none at all, for the Pan/Deep ones. The reduced sauce being the wild card!
What brand of butter do you use Guga, I recently stopped using American butter n swapped over to a European butter... I didn’t think butter could get more buttery but it did! The brand I use is: Président
Hi Guga. Love you videos and your personality, Mamamo your awesome dude. So I don't even like sea food but if this was in front of me I would try it cos it looks awesome. 😊😊😁😁👍👍😍😍❤️❤️🇧🇷🇧🇷🇧🇷🇧🇷💖💖
I was thinking, if you make any sous vide, even beef or pork - can you use the juices and, maybe, first fry some garlic on a butter on a pan, then add chopped mushrooms (agaricus), once they release juices you add the sous vide water, reduce, together possibly if you like then some cream or some flour/spices if you like... is that a good/safe idea?
After sous vide jus omit the lemon for this. Try Chinese 5 spice when pan sear. I made a cherry vinegar and port wine and butter reduction sauce. I used grape seed oil very hot 1 minute sear one side then 30 seconds on the other too keep it moist.
Hey Guga! Awesome video! What if instead of pan searing it you tried en papillote? I heard it’s a great way to keep the fish moist although I’m not sure if it does much for the crust. Another idea is to cover the fish in mayonnaise (a bit weird, to be honest) and put it in the oven for a bit. It should bake the mayo down to a pretty thin crust and you shouldn’t be able to taste it much! Great video as always! Cheers from Texas!
the pan sear looked soo good. give it another chance! but instead, slightly under cook it in the sous vide machine THEN bring it up to the right temperature with the pan sear method. it’ll probably beat the fried one and torched one without a doubt!
El sous vide no ayuda mucho con la Albacora (swordfish) por que contiene grasa intramuscular, la manera "ideal" de prepararlo es al Sartén, cocción muy similar al atún rojo o la otra que queda nuy buena es frito, deep fry como lo hiciste. Todo el jugo que se depositó en las bolsas de vacío fue la grasa del Swordfish o Albacora. Acá en las costas de Chile se ve harta Albacora dependiendo de la temporada obvio. Saludos Guga , excelentisimo canal
Caramba, Guga... ainda bem que eu acabei de jantar um belo de um arroz, feijão e tilápia. Se eu não estivesse com a barriga cheia iria dormir triste depois de ver esse vídeo 😂
Risky thing to do adding lime juice and cream at the same time in a hot pan xDadding lime way before the cream or at the very end of the cooking proces would avoid splitting , but looks it came out just fine!! Super cool like always!
I know they don't look that good right now, but watch this!
*Me getting all excited for the soundtrack*
For our sauce..
*Throws Chair*
Not gonna lie they had us in the first half
I genuinely feel betrayed
I was literally starting to sing
"But Watch This.!" 😆
😐
My heart was stop for a moment,
Feel betrayed
Exactly the same thing in my mind lol
Please ”swedish jacuzzi”. Dry age a meat for at least 30days. Then dip in butter/ beef tallow and dry age for 20more days. Make it happen
And then enjoy the smallest steak ever
@@micahretief7893 not really because the last 20 days isn't really dry age there wouldn't be any more loss than a 30 day dry aged steak
bruh i see u commenting this all the time he already said he would try it 😂
@@rel3979 gotta keep it on his mind.
blakfloyd facts
ASMR: Guga talks quietly into your ear giving you directions to cook the most badass steaks
Jesse James whispers *so let’s do eeeeet* 🤣
Asmr is gross no matter who does it 🤣
Guga you are literally like the best kind of friend.
Everyone is family to you.
It's how I aspire to be.
I know it's not the point of your channel, but I thought you should know that how you treat people is an inspiration.
Hey man. I just cooked this up first time and this is DELICIOUS. Great job dude Florida would be proud
Make a new channel Guga!! DEEP FRIED EVERYRHING!!
no he's gonna have a heart attack
That’s a good one YolmRex
He can just do this in his second channel, Guga Foods.
@@mokouf3 sousvide is his second channel
@@nbshftr I can't even distinguish which is first or second lol
Absolutely love the enthusiasm these guys have! Can see the passion!
Awesome presentation. What a great way to have swordfish. Will definitely try this. Thanks for sharing your recipe and input.
My family is from Sinaloa and we eat smoked swordfish in our quesadillas..
I was literally going to buy some the other day but wasn’t sure how to make it. Thank you for this video! 😍
Guga : THATS GOOD *throws fork*
MauMau : yeah
That thunder belt tho hahahahaha
I wish guga was part of my family 😭 we would be eating good all the time
jeffrey castillejo no, guga will ate all your food
@@masbro1901 lmao
@@elg94 if u get to eat this type of food, it's worth it
@@elg94 exactly , at least someone thinks the same as me
Guga's family doesn't get full off of the food though. They just get to sample it. He only cooked 3 fish steaks, and it's like 30 of them (obviously an exaggeration). Plus, they don't eat like this all of the time.
I’m excited to try this recipe. I grew up eating dry, bland swordfish. I look forward to trying swordfish that can delight even the most dedicated carnivore!
I've always loved swordfish but reserve ordering it for when I know it's going to be relatively fresh. Super nice texture, and great when seared/blackened for extra flavor. That deep fried one would be awesome on a sandwich with some fancy greens and a thicker type sauce. For the pan seared, while it's cooling you should put it in a pile with some sauce so it could soak it back up. I do the same with steaks and find it works better than basting while cooking. :)
Very good video. I like how you include stuff that don´t always turn out great, makes for an honest approach. Very good video :)
Thanks Dan!
That's why I like your channel, you will show your failures and your successes. I also love how you cook your foods different ways, to decide which one is best.
Details on frying? Did you coat the swordfish in flour then egg wash before frying? Thanks
I got my sous vide about a year and a half ago because of you, and I always come back here for my recipes.
This is a big deal:
NO GARLIC POWDER
Ty for the likes :*
Alanas Burdulis right !! When I heard ‘and lemon pepper’ I had to double take that LMAO
Garlic is great with fish
Garlic doesn't go along with some fish, imho...
@@spick625 You are what you eat
Marcin N. Not what I’d expect to hear but okay 😂
Amazing! Just made the sauce. I g! Delicious. Thank you so much! 🥰
This channel makes me realize the food cooked by your own always better
Finally a new Sous Vide Everything. I've been binge watching Guga Foods and SVE and don't even own a Sous Vide. One thing I can say is, I've become a steak master whether on BBQ or in the Pan. Can't get enough Guga. Currently watching at 11:31pm
I watch probably 5 episodes a day for the past month. Feel like I am finally catching up.
Thanks so much Ross! Glad your steak game is now master level bro!
You've put so much hard work into your channel! Keep it up!
Love this recipe!! While I don't have a great plating to show, I do have to say this turned out amazing and will be my go to recipe from here on out! Sooo delicious! Thank you so much for sharing!
"Now we eat Maumau!" - Guga
Poor Maumau LOL
I'm from italy, we fish "pesce spada" in our sea. We eat it just grilled and for condiment only olive oil, lemon, pepper, parsley and salt. Or we use it in a sauce for pasta with tomatoes, garlic, olive use oil, caprice, black olives, parsley and anions, very good!
Swordfish is literally the best fish to me
what coating did you bread the fish with before frying?
Dredge in flour, coat with egg, dredge in breadcrumbs.
This guys accent makes it for me. It almost adds a flavor to the dish itself.
I think it was over cooked in the pan. Maybe cook less in the sous vide then pan sear it.
I love that your crust on the fried fish was very thin and only added to the flavor rather than being an inch thick and being the only thing that you taste
Love it!!! Thanks GUGA keep the AMAZING content coming !!!
Because of pan searing, you have overcooked the fish. Had that piece of fish been pulled from the water a few mins early, our would have been not as dry and just as delicious as the fried fish. Love your videos
Yea he did overcook it..
@@austindick3044 yeah........ He did........
@@austindick3044.......
@@austindick3044 I hate people that always put dots on their sentences
@@Jasonbossman123 then.. keep.. it... to... yourself...
Guga, I'm a college student and I always want to try cooking fancy recipes like you, but just like any other college student in the country, I'm broke. You should try to do some recipes that are under $10 and make it into a nice lunch/dinner! Sous vide on a college budget challenge haha
He can sous vide a happy meal
Sword fish steaks are about $6/pc in Shoprite near me (NYC). Without the cost of the sauce, it is definitely within your budget.
@@0hshit shop rite oh how I miss you yall need a wegmans
Life of Boris
We need more swordfish videos !!
I love how they just freak out or overreact for everything it's so funny
I absolutely love all your videos. I don’t know where they were hidden all this time. You guys are so entertaining. Are you guys all family?
If you would have ice bathed the fish before searing I wonder if it would have been a little more moist for the pan seared fish.
Every time Guga takes a his first bite it's like he's never expected it to taste so good, and it's the same reaction Everytime and it is priceless
Guga: So how is it?
Ninja: DEEEEEEEEEEEEEEEEEEELICIOUS!!!
Maumau: beefy
for me this is your best sous-vide everything experiment 1987 I was in to Haiti they caught swordfish and it was prepared that day by French Chef and too this very day the best meal I've ever had in my life
I just sous vide swordfish last week! I used lemon pepper too. I pan seared mine after, when I tried to sear the skin, it released a lot of moisture and tasted more like the ocean. I was not a fan of the meat near the skin. But the rest was more steak like.
Guga, please try STURGEON (the "black" caviar fish)! I know it is not easy to find but still possible in the U.S. I would suggest marinating that in only shopped onions, salt and pepper, then grilling or sous vide. That thing is very popular in the Caucasus area (Armenia, Azerbaijan, South Russia). I hope you will like that.
Hope all is well with the 3 amigos, but anyone else notice how much more MoMao's personality comes through when Ninja is in hiding?
Yes! I wondered if anybody else noticed this too.
Guga, another great video!! What about trying this concept with other types of fish, cooked in ways that would be customary for that type of fish?
What temp do you recommend frying? Thinking fairly high like 400 since it’s already cooked and just trying to get a crust
4:50 Gugas reaction 😂😂
salud Guga! Well done, Ive been wanting to get into circulation cooking and your videos are a great source of info!
I think the issue with the pan seared fish is that you cooked every fish at the same temperature, if you do a pan finish it comes up some degrees and cooks more. When I cook anything in sous vide I always put it like 5 degrees F below the finishing temp because I dont have a blow torch to finish it up with, only a pan. Works every time
U make some amazing creations!!!! I loved the butter and fast food sandwiches the most so far. I could only wish to try your food someday.
My father's absolute favorite meal. Broiled swordfish with lemon, Vermont sharp white cheddar mashed potatoes, and buttered green beans.
3:07 To see bread crumb method...(not listed in description). You'll have to slow the video down to slowest setting though to see. Warning Guga sounds drunk on this speed 😆👍🏻🥂👊.
“But i know they don’t look good right now...But watch this” 😂literally my favorite thing to say watching Guga
Looks amazing 👌 MauMau knows the score, We deep fry everything in Scotland 🏴
Wow, keep doing you guga. Amazing as always
Thanks Daniel Z!
Guga's reaction on everything its amazing. He drops the fork all the time.🤣🤣🤣
I think you need to buy more knives...LOL Man I would LOVE to be a guest and try one of your specialties. My wife’s from Brazil she’d love to try it too. Enjoy watching you and Angel and all your family. God Bless
@
Sous Vide Everything could you try to grill a steak on the grill with charcoal just from the outside with big heat(smoke it?), sous vide it after and use the blower at the end? love you guys and stay deeeelicous
I've been watching your show forever but swordfish is my favorite fish because I own a fisherman I need to try that all love
Mau Mau: "I already swallow it, but my mouth is still watery."
That's what she said 😂
Wow. Awesome video. You guys are fun. I would really like to see more seafood dishes
Guga i would love to request seeing a A5 tenderloin but especially it being used in a A5 beef wellington!
Guga,
How long did you deep fry the steak? Also, how thick were they cut? Thank you, swordfish is awesome!
Mmmm! Great show! (I like the new presentation.) I have to speculate, though, that the flame seared swordfish, was the only one that benefited from Sous Vide. The pan seared and deep fried, would probably render a moister finished product, with a raw start. However, that amazing sauce did need the drippings from all three steaks. Perhaps, as suggested, a little less Sous Vide time, or none at all, for the Pan/Deep ones. The reduced sauce being the wild card!
What brand of butter do you use Guga, I recently stopped using American butter n swapped over to a European butter... I didn’t think butter could get more buttery but it did! The brand I use is: Président
Hi Guga. Love you videos and your personality, Mamamo your awesome dude. So I don't even like sea food but if this was in front of me I would try it cos it looks awesome. 😊😊😁😁👍👍😍😍❤️❤️🇧🇷🇧🇷🇧🇷🇧🇷💖💖
Haven't been s fan of this channel long. But haven't disappointed me since I subscribed. Keep up the awesome work bro
Daniel Watson hahaha you’ll also be hungry for the whole day and disappointed in what you have to eat ... all the videos drop in the morning hahaha
@@KindofCooking even so, still enjoy the channel, the creativity and the slow mo shots of the food. Inspires me to try new techniques and foods.
Daniel Watson most definitely!! Hahaha great ideas and videos on here.
What about undercooking it by like 15° then pan searing?
I was thinking, if you make any sous vide, even beef or pork - can you use the juices and, maybe, first fry some garlic on a butter on a pan, then add chopped mushrooms (agaricus), once they release juices you add the sous vide water, reduce, together possibly if you like then some cream or some flour/spices if you like... is that a good/safe idea?
After sous vide jus omit the lemon for this. Try Chinese 5 spice when pan sear. I made a cherry vinegar and port wine and butter reduction sauce. I used grape seed oil very hot 1 minute sear one side then 30 seconds on the other too keep it moist.
The Sauce is the true MVP here
Hey Guga! Awesome video! What if instead of pan searing it you tried en papillote? I heard it’s a great way to keep the fish moist although I’m not sure if it does much for the crust. Another idea is to cover the fish in mayonnaise (a bit weird, to be honest) and put it in the oven for a bit. It should bake the mayo down to a pretty thin crust and you shouldn’t be able to taste it much! Great video as always! Cheers from Texas!
the pan sear looked soo good. give it another chance! but instead, slightly under cook it in the sous vide machine THEN bring it up to the right temperature with the pan sear method. it’ll probably beat the fried one and torched one without a doubt!
Good as always Guga!
Watching you guys cook and eat is making me hungry XD
Hey SVE, any chance you can run a test with seasoning, vacuum season, and then freezing meat compared to just seasoning right before cooking?
I live vicariously through you
Definitely need to try this
El sous vide no ayuda mucho con la Albacora (swordfish) por que contiene grasa intramuscular, la manera "ideal" de prepararlo es al Sartén, cocción muy similar al atún rojo o la otra que queda nuy buena es frito, deep fry como lo hiciste. Todo el jugo que se depositó en las bolsas de vacío fue la grasa del Swordfish o Albacora. Acá en las costas de Chile se ve harta Albacora dependiendo de la temporada obvio. Saludos Guga , excelentisimo canal
Without even watching, the BUTTER method always wins.
It enhances the flavor~
Caramba, Guga... ainda bem que eu acabei de jantar um belo de um arroz, feijão e tilápia.
Se eu não estivesse com a barriga cheia iria dormir triste depois de ver esse vídeo 😂
They all look delicious but I would have enjoyed a slightly longer time with footage of the searing like you do with the beef steaks :)
This looks amazing, I will definitely try this. But can I ask why you put sliced limes with every dish but never use them?
Those steaks looked so delicious!
I loooooooove swordfish! This looks great!
Guga good video I watch every video of your two Chanels I love it, btw which kind of gas do you use for your sear?
I wish I could be as happy with life as these guys are...
My mouth is watering, ugh I want some now, but I don’t get out of work for 3 more hours
You know something is good when you start giggling after taking a bite!
lets get this baby on trending
👍👍👍
I love the way he talks!
You know you've had a rough day when it takes you until tomorrow to catch up on SVE videos. Ah, well. Better late than never.
7:08 Guga tried some real hard expression there (when you expect it's gonna be amazing but it's turns out dry)😅
Yet another amazing experiment guys👍🏼
4:54 my body when i watch anything from this channel (and guga foods)
I love there passion for food en the respect the put in al the cooking.
8:55 GUGA'S laugh is priceless 🤣🤣🤣
You're insane bro. You should open up a sous vide restaurant. They'd call you crazy, but I bet you could totally pull it off.
MauMau and Guga : “ everything deep fried is good” try deep frying an eye round @guga
May I make a suggestion of you coming out with a cook book of all the recipes you’ve done on the channel. I would so buy it if you did.
Risky thing to do adding lime juice and cream at the same time in a hot pan xDadding lime way before the cream or at the very end of the cooking proces would avoid splitting , but looks it came out just fine!! Super cool like always!
We love you Mau-mau :)
That sauce looks amazing!
This is a great video cool to see you do fish