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Tommy The Fishmonger
United States
Registrace 21. 09. 2011
Outdoor Channel series star Tommy Gomes, host of The Fishmonger and operator of "Tunaville" in San Diego, hosts this channel on seafood ... and the easy way to cook it!
Good seafood is not cheap and cheap seafood is not good, learn to ask questions about where your food comes from, eat better to live a better life.
#sandiegosfishmonger #sustainableseafood #eatlocalseafood #tommythefishmonger #knowyourseafoodsource #trustyourfishmonger #zeromileageseafood
Good seafood is not cheap and cheap seafood is not good, learn to ask questions about where your food comes from, eat better to live a better life.
#sandiegosfishmonger #sustainableseafood #eatlocalseafood #tommythefishmonger #knowyourseafoodsource #trustyourfishmonger #zeromileageseafood
FINDING TUNAVILLE MARKET AND GROCERY, San Diego's finest in local fresh seafood
FINDING TUNAVILLE MARKET AND GROCERY, San Diego's finest in local fresh seafood
zhlédnutí: 160
Video
Thresher Shark Sausage
zhlédnutí 342Před rokem
Broke out the grill and started slinging Thresher Shark Sausage sandwiches at Tunaville Market. #threshershark #shark #sharks #sausage #sausageman #italian #italiansausage
Swordfish Spine
zhlédnutí 2KPřed rokem
While hanging out at Tunaville, pulled out the Swordfish Spine for some regulars. #swordfish #spine #spinalfluid #bonemarrow #weirdfoods
How to Find TUNAVILLE MARKET AND GROCERY
zhlédnutí 210Před rokem
Ride alongside us as we twist and turn our way into the parking lot at Tunaville Market and Grocery
How to make Curry Stir Fry
zhlédnutí 705Před 6 lety
fast easy dish to make at home. If i can do this, anyone can
How to cook white seabass with Chef Chef Logan
zhlédnutí 3,8KPřed 7 lety
Chef Chris Logan cooks up a fast and easy dish using local California White Seabass. Simple easy seafood.
Specialty Produce :CORVINA SEABASS
zhlédnutí 4,3KPřed 7 lety
This weeks farmer Market bag from Catalina Offshore Products, CORVINA SEABASS, a perfect tender cut of fresh seabass which your family will enjoy. Easy to cook and great flavor.
Cooking With Fishmonger 'Tommy Gomes"
zhlédnutí 1,1KPřed 7 lety
A simple channel showing easy ways to cook seafood while explaining things like ways of harvesting and how to buy seafood, great little channel
OPAH, Check it out
zhlédnutí 2,8KPřed 7 lety
Specialty Produce this week, OPAH hand cut steaks this weeks. This is a wonderful cut of fish
What is this, Check out this new taste "
zhlédnutí 729Před 8 lety
What is this, Check out this new taste "
OPAH, Ground fish topic and what to do with it.
zhlédnutí 1,5KPřed 8 lety
OPAH, Ground fish topic and what to do with it.
Tommy Gomes explains ground fish and what to do with it
zhlédnutí 635Před 8 lety
Tommy Gomes explains ground fish and what to do with it
Thanks Tommy, I am trying it tonight.
I watched this years ago and I've been following these instructions. Man oh man....this is so good.
Excellent, he put's pizzaz in the video. Makes it look fun and easy!
Too many ingredients, too little time in the pan.
Grapeseed oil is bad for your health
no salt yucky
All nutritions are gone due to cooking. Great. Just be a man and eat the liver raw. you will feel like a superman .
We love it
Why the 3 different oils?
What's the sauce?
How is this channel not bigger? Awesome video chef 👍
Some good stuff
Watching this from 9 years ago I'm sitting hear wishing my dad was still hear 😔
❤
I did not see you season it with any salt. Did you use salted or unsalted butter? Thanks
He didn't even cook it. He heated the pan put it in and took it out after 30 seconds 😂😂😂😂😂 white folks can't cook to save the world😂😂
Wow, I could eat that daily if the Mercury doesn't harm so much. Just got back from Catalina Island and ate at a restaurant called the lobster trap Every meal!Now that is real food! Didn't have to take any prescribed daily medicine for BP or migraines, this is how the human species were designed to live however due to government taxation and costs only the the fortunate are blessed to be there. Sad..
It should be illegal to cook with plastic fork. 🤪
Most outstanding!!!
Why do you cook them while they alive?
Chris how do you live with yourself
No bite, no gag?
If you get a chance to visit Tommy's shop be prepared to meet the most generous, warm , and funny individual you will ever meet. The bone marrow was "off the hook". Thanks , Tommy !
Sweet 👍🏻 👍🏻
No metal spoon but ok to use metal bowl.😂 I’m going to try this.
Wow she’s cute too 👍🏻
I just bought a steak from sprouts and cane acriss your video trynna find out how to cook it. Btw your seasonings presentation is cool af! 👌🏾
Literally me right now!😂 Just came home from Sprouts. Cooking up some tonight using this video.
Looks tasty. Very hard to watch the process.
Hey by the way Spot Prawns Don’t fell pain
Thanks.Nice recipe. May I ask when you add salt?
Some salt before. I think anytime is fine.
@@lc2071hanks:) I watched it again and heard, "...some lemon pepper and drizzle it right along with <some salt>?" And I think he did sprinkle some salt if I am not mistaken. I know, many do salt and pepper first, but he mentioned right after he put fish on the frying pan that there was no any seasoning yet. That's why I was wondering:)) Cheerio
Worst lobster video. Can’t understand him and the lack of intelligence is alarming for a chef. If he really is an executive chef?
A plastic fork
I hate watching this so late it's 11pm and I want these
Did the same recipe a few months ago with morels.
Came for the sword fish, left after it wasn’t seasoned.
you sound like a drunk retard. You’re not a professional. You’re a loser.
Using Ono/Wahoo for tacos is such a waste of a great eating fish.
The Sculpin is my 2nd favorite fish to catch through out the year, thanks for the upload!
Nice cooking video.
You can come master this way the show with or without the chef just do as the chef say then put it in the garden
He forgot the SALT !!!
I have em in the can. They're not bad. It isn't great, but I know they're EXTREMELY healthy for you. That's why I eat them. No other reason.
Grapeseed oil is toxic.
So what to do if the skin is on one side? Still cook with skin down?
Stumbled upon this video looking for the best way to prepare 16/20 shrimp. Idk where this is, but I wish I could stop in and buy some seafood.
You make opening these so easy lol.
Fantastic presentation that helps me to be brave and to cook 👩🏻🍳 Thank you!
You didn't show how to cook it. What temperature should the pan be? How many minutes per side? When do you flip it? We don't care about the other fish you have or different spices. I didn't learn anything other than you used Grapeseed oil instead of vegetable oil. With vegetable oil, you don't taste the oil, just the fish flavors.
I think the video was pretty self explanatory for people who already have some experience in the kitchen. For temperature, the ONLY way you should ever pan sear a fish is on High heat. The cook time Will vary depending on how thick your swordfish steak is, but usually 3-5 min on each side. You can tell when it’s time to flip the fish when you see the sides have turned white (like he showed on the video) and you can tell when fish is done the way he showed in the video by using the fork to test of its cooked through… the fork will easily pierce/flake the fish when it’s done. Some people like their swordfish medium and other like it well done. Personally, I think it’s best cooked to medium well. Also, FYI Grape seed oil is also a “neutral” oil the same way vegetable, canola, and sunflower oils are. none of them have a taste. They’re all highly refined oils that can be used for pan searing because they have a much higher smoke point than something like olive oil or butter. One more important tip: always Pat your fish dry with a paper towel before you put it into the pan, and never put a cold piece of fish into a hot pan (it should be room temperature)… a cold piece of fish will create steam when it goes into the hot pan, which will cause it to stick to the pan. Hope that helps.
What’s this amigo talking aboutttt
I saw that my local butcher sells Cod liver so I'm trying to see how can I cook it and pick me up some the next time I go. Lately I've just be eating grounded beef organs. "Heart, kidney and liver"
I’m new to the ch n I love it so far it’s dope and but your cooking in your garage right just wanna know ❤🎣🍻🤙😎
You know you’re a bomb chef when you pull out a plastic fork