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Bart's Fish Tales
Netherlands
Registrace 7. 11. 2013
Hi guys! I am Bart van Olphen, I'm travelling around the world to fish, eat and live with the most sustainable fishing communities! I will prove you cooking seafood is so easy and so fun to do. Every two weeks on Fridays I will show you the most interesting seafood recipes from around the world!
How to make Anchovy Gyoza (Japanese dumplings)
Hello Fishy Friends and welcome to another Fishy Friday! I'm so happy you're watching. Today I'm making gyoza's, little Japanese dumplings. They are soo good. The hero of today are the anchovies, sustainably caught and they taste absolutely delicious. I hope you give these anchovy gyoza a try!
You can find the full recipe here: www.sea-tales.com/recipe/anchovies/anchovy-gyoza-japanese-dumplings/
For my Dutch followers:www.fish-tales.com/nl/recept/ansjovis/ansjovis-gyoza-japanse-dumplings/
See you next Fishy Friday! Follow me on Instagram for more cooking inspiration and remarkable stories of sustainable fisheries.
You can find the full recipe here: www.sea-tales.com/recipe/anchovies/anchovy-gyoza-japanese-dumplings/
For my Dutch followers:www.fish-tales.com/nl/recept/ansjovis/ansjovis-gyoza-japanse-dumplings/
See you next Fishy Friday! Follow me on Instagram for more cooking inspiration and remarkable stories of sustainable fisheries.
zhlédnutí: 1 713
Video
How To Make Salmon Lasagne - Delicious Comfort Food
zhlédnutí 2,8KPřed 5 měsíci
Hi Fishy Friends, I’m here with a new Fishy Friday. So glad you’re watching. Today I’m cooking some true comfort food: Salmon Lasagna with a creamy bechamel sauce. A real treat! The salmon is delicious wild salmon from Alaska. It's caught on Kodiak, one of the biggest island in Alaska. Wild, natural and sustainable! I hope you try and enjoy this delicious recipe! You can find the full recipe he...
How To Grill a Tuna Burger with Green Curry
zhlédnutí 1,5KPřed 5 měsíci
Hi Fishy friends! Welcome to Westport, Washington State, west coast of the United States. It’s here where they land freshly caught Albacore tuna. Some generations ago some Portugese families came here in the search for fish. Ever since this erea has become the spot to catch this stunning oily white meated tuna, caught by the AAFA (American Albacore Fishing Association). This tuna species is one...
How to prepare a Smoked Salmon and Lentil Salad with Arugula pesto
zhlédnutí 1,6KPřed 6 měsíci
Seafood Lovers, welcome to another Fishy Friday! I'm back in Amsterdam and I'm preparing a delicious, nutritious, and healthy salad today with smoked sockeye salmon and lentils. I'm making this with a simple homemade arugula pesto. Trust me, this is a salad to die for! Not literally of course, because you want to continue enjoying amazing seafood. But it's a real winner and a must-try! The abso...
How to Grill and Fillet a Sockeye Salmon on the Barbecue - with a Tahin Sauce
zhlédnutí 2,4KPřed 6 měsíci
Hello Fishy friends, thank you again for watching! I'm in Cook Inlet, Alaska, with friend and fish expert Luuk de Haan. It's after midnight and we are on the beach, cooking with the absolute best: sockeye salmon. Wild, natural, sustainable and so so tasty. Luuk is going to show you how to fillet the salmon, while I heat up the barbecue to grill it. Crispy on the outside, but still moist and ten...
How To Pan Sear Sockeye Salmon With A Caper And Butter Sauce
zhlédnutí 2,4KPřed 7 měsíci
Seafood lovers, welcome to another Fishy Friday! This time, I'm standing in front of Kenai River where they catch the most delicious sockeye salmon, or red salmon. So fresh, so good! And I absolutely love to cook with these salmon. Today I'm going to show you how to pan sear sockeye salmon, keeping the skin very crispy and the meat tender and juicy. I'm gonna serve it with an amazing caper and ...
How to make Fish Tartare 3 Ways - Sardines, Salmon and Mackerel
zhlédnutí 4,2KPřed 7 měsíci
Fishy Friends, welcome seafood lovers! Today I've got a special one for you: Fish Tartare, 3 ways! I love making tartare, it's quick and easy to make and so so delicious. You can make tartare with fresh, smoked or tinned fish and I'll show you how. They are great for the holidays, easter, Thanksgiving or Christmas. You must give these a try! I'm showing you how to make lovely tinned sardines ta...
How to grill TUNA on the BBQ with asparagus and sesame dressing
zhlédnutí 2,1KPřed 8 měsíci
Hi Fishy friends! Welcome to Westport, Washington State, west coast of the United States. It’s here where they land freshly caught Albacore tuna, my favorite! Not only for the lovely taste but also because it’s so great and versatile to cook with. You can eat it raw, marinated, seared, grilled, smoked or cooked out of a can! Today I’m going to show you how to grill this delicious Albacore Tuna ...
How to make one-minute sockeye salmon with Asian-style salad
zhlédnutí 1,7KPřed 8 měsíci
Hi Seafood Lovers! Welcome to Yakutat, the place to be for stunning sockeye salmon. I had the honor to visit Kathy, a solo fisherwoman who catches wild salmon with set nets out of Situk River. It’s almost surrealistic to see her fishing and collecting every salmon with her hands one by one. Alaskan salmon is wild, natural, sustainable and super delicious! It’s so amazing to cook with it, especi...
Smoked Mackerel Sandwich with Chilean Guacamole - Chef's favorite!
zhlédnutí 2KPřed 9 měsíci
Bon dia! Welcome to the South Pacific Ocean, where we are sailing off the coast of Chile. Today I am cooking with my friend Sandro, who is the chef here on board. This amazing talented chef here on the Ventisquero cooks the daily breakfast, lunch and dinner for the crew. The hardworking fishermen are lucky with this great chef and host. Sandro only uses the freshest veggies, other top notch ing...
Wild Salmon Tacos with Pico de Gallo
zhlédnutí 1,3KPřed 9 měsíci
Fishy Friends! Welcome to King Salmon, a tiny little village nestled on the banks of the Naknek River. And what else to do here at this amazing spot than fishing and cooking? In Alaska you find five distinct species of wild salmon: chum, pink, sockeye, coho, and king. They are all wild, natural and sustainable! The king salmon, also known locally as Chinook, is known for its exceptional fat con...
How to make mackerel ceviche
zhlédnutí 2,7KPřed 10 měsíci
Hi everyone! It's another fantastic Fishy Friday, and I'm delighted that you're here with me. I´m aboard the Ventisquero, a fishing vessel that catches Chilean jack mackerel just off the coast of Chili. All done in a sustainable way, of course! Chef Sandro, our culinary maestro on board, is about to unveil his favorite mackerel dish: ceviche from jack mackerel. In this video we'll show you how ...
How to grill wild SALMON on the BBQ | Bart van Olphen
zhlédnutí 2,8KPřed 10 měsíci
Hi everyone! I'm here for another Fishy Friday, and I'm thrilled that you're tuning in. Today, I'm cooking in Yakutat, Alaska. This stunning place is renowned for its wild, natural and sustainable fish: halibut, black cod, and sockeye salmon. These fish are not only wild, but they're also sustainable and incredibly delicious. I'll be grilling this beautiful, fresh sockeye salmon on the BBQ, and...
How to make TUNA pizza
zhlédnutí 4KPřed rokem
Hi everyone! I’m here with a new Fishy Friday. So glad you’re watching. Today I’m cooking together with Sec, a good friend and executive chef at De Pizzabakkers, a well known pizza chain here in The Netherlands. Here you can enjoy traditional Roman pizzas from the wood oven. They choose their ingredients with utmost care and love, only the best quality is good enough. Like the star of this pizz...
MUSSELS steamed in beer | Bart van Olphen
zhlédnutí 2,4KPřed rokem
MUSSELS steamed in beer | Bart van Olphen
SALMON tartare with kewpie | Bart van Olphen
zhlédnutí 1,9KPřed rokem
SALMON tartare with kewpie | Bart van Olphen
Glazed SALMON with a crumble of walnut | Bart van Olphen
zhlédnutí 1,7KPřed rokem
Glazed SALMON with a crumble of walnut | Bart van Olphen
Braised leek with smoked SALMON | Bart van Olphen
zhlédnutí 1,6KPřed rokem
Braised leek with smoked SALMON | Bart van Olphen
Noodle salad with TUNA and wafu dressing | Bart van Olphen
zhlédnutí 1,9KPřed rokem
Noodle salad with TUNA and wafu dressing | Bart van Olphen
Grilled vegetables and cod liver butter bruschetta
zhlédnutí 2,5KPřed rokem
Grilled vegetables and cod liver butter bruschetta
Pissaladière, French onion tart with anchovies
zhlédnutí 4,1KPřed rokem
Pissaladière, French onion tart with anchovies
How to BBQ whole sardines the perfect way
zhlédnutí 31KPřed rokem
How to BBQ whole sardines the perfect way
Boquerones - Spanish tapas: how to make anchovies in vinegar
zhlédnutí 9KPřed rokem
Boquerones - Spanish tapas: how to make anchovies in vinegar
Catalan Mussel Tapas, my way / Mussels in vinegar
zhlédnutí 3,8KPřed rokem
Catalan Mussel Tapas, my way / Mussels in vinegar
Icelandic Cod Fishing | Bart van Olphen
zhlédnutí 15KPřed 3 lety
Icelandic Cod Fishing | Bart van Olphen
Meet Faruhaad - a pole and line fisherman from the Maldives
zhlédnutí 2,7KPřed 3 lety
Meet Faruhaad - a pole and line fisherman from the Maldives
How To Cook Crispy Fish Skin | Bart van Olphen
zhlédnutí 23KPřed 3 lety
How To Cook Crispy Fish Skin | Bart van Olphen
Fabulous-looking simple dish. Ty, Bart❤
Very shrimple😂
Can the whole sardine be eaten when done this way
Mas bule itu namanya ikan tamban, digoreng kering enak
😂
I made these today but after doing some research I opted to keep the head on. I also chose to fry in olive oil to maintain the health benefits. Feels more Mediterranean this way too.
Traditionaly русская закуска👍
OMG, I am absolutely in love with all 3 of them. Thank you. 🥰
The cork thing is so dumb just cook it as you would corn beef. Comes out perfect every time!!
Looks great! We'll try!
That is hideous and bland,by the way that isn't an omelet it is scrambled eggs
I never buy cheap tins of Sardines as they are generally low quality, So I pay out for top quality Portuguese tinned Sardines in EVOO and they really do make the difference.
what kind of cheese did you use?
Thanks from Malta very nice good day ❤
Great video! I eat the whole head :)
Cooked my first octopus ever with this method, it came out better than anywhere else i tried it! I grilled it a bit afterwards until it colored a little on both sides. Thank you so much!
Thanks have couple lbs of squid to eat , thanks for video.
I like this trout farming
❤
I did a bunch of these and my fingers got really sore. Lots of cold and prickly. They have these long antennae on their head that are sharp.
The way Damo, Blair and his family are fishing, is saving an industry that could be depleted very quickly.
What then happens with the catch? There’s no cannery there in Cornwall, right? Are they just sold fresh or frozen? Or do the fish get shipped to canneries in France or somewhere?
Does the salmon need cleaning and scaling or in the interest of time was done off camera. I LOVE sockeye salmon but it is so expensive inland.
Your expertise in cooking is visible every time. Keep inspiring the Khal community. ++++++++++++++++++++++++
Hi Bart! Nice spring rolls! May I ask you, when are you coming back? You have been gone for so long, I don't know what happened. We miss you. ❤❤❤
The cork does absolutely nothing too the octopus
I never peeled my peppers like that😮,why do you do that?
That looks incredible
Yum
Disgusting. Stop eating them
Made it, loved it. Had to restrain myself from eating too much of the leftovers.
Hi! That looked delicious! What a joy, that sandwich. ❤❤ I miss you and hope you will come back soon. Best wishes from Sweden 🇸🇪 ❤
Where do you get fresh sardines?
It's nice to watch sardine video before eating sardines. By the way, the video keeps the fish fresh longer than the ice.
Were the insides removed before cooking?
Is the head eaten? Think that means gills are also still in. I've always removed head behind the gills but will love if I don't have to remove heads, more food!
I actually knew how to clean calamari, but wasn't able to find where the ink was. In theory I knew it was somewhere and that I can use it, so I watched a lot of videos of how to clean calamari to find where the blackness is and you are the only one providing info that I needed. Thank you so much 🥰 Greetings from Serbia
"THIS IS HOW YOU MAKE IT This pate is often served in Portugal with an aperitif. Delicious with some bread and a glass of wine! If there is any leftover pate, you can store it covered in the refrigerator for another week. INGREDIENTS 1 can of Fish Tales sardines in olive oil 80 g butter, at room temperature juice of 1/4 lemon METHOD OF PREPARATION 1 Drain the sardines in a sieve (save the oil for other preparations if necessary). Scrape the skin off the fish and remove the bones. You will see that the fish breaks easily, but that is not a problem for further preparation. 2 Place the sardines with the butter and lemon juice in a food processor and add salt and pepper. Mix into a firm mass with a slightly coarse structure. Taste and adjust seasoning if necessary. 3 Transfer the pate to a bowl and let it set in the refrigerator for an hour. Serve with drinks on toast or eat on a sandwich."
Still the best for anything Fishy 👍🏼
I'm about to break down some squid today and was looking for a quick refresher--This was super helpful--thanks Bart!
Why not just fillet the fish, add the bones and the head to extract their gelatine as you are boiling the potatoes, and then add the boneless pieces into the final dish?
Thank you very much. It was alot easier than I thought.
A couple of years ago, I tried this recipe without the brandy, and it was so good! I will perhaps try the next one with Cognac!
Are the potatoes in iceland yummy? lol. i had potatoes in norway and they were yummy with just salt.
lamb fat has quite a strong smell if its OLDer lamb
Stay Wild caught!💛💚💜
Really helpful - thanks! 👌🙂
Fue mi desayuno durante la semana que estuve en Digurah, era delicioso , diferente y lo recuerdo con mucho cariño.❤
dear got hold the camera still ....got ill just watching ..never finished video
Looks lovely, I’ll be honest I love mussels so much I’m content at cooking 0.5kg portion and having them as is with a squirt of lemon juice and a side order of crusty hot buttered rolls. An amazing food with great nutritional value - works well in the winter and great in the summer evenings 😋