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So. Much. Salt . .

Need to shuck an oyster all of a sudden. The algorithm makes you feel things you’ve never even considered before 🤯

You guys are awesome! I just ordered some King Salmon and Red Snapper from your company. The freshness and quality were amazing. Prepared the salmon just as you described in this video. Turned out perfect with a wonderful crispy skin.

Small cracks at the edge don't mean they are dead. Large cracks or fissures...yes.

Does this method work on other fish like cod, tilapia, trout, etc?

You should try the East Hampton Shucking tool, it's the safest and easiest way to open oysters. You dont hold down the oyster down with your hand. It keeps your hand away from the knife. You won't get hurt.

Low effort video. Why not list the other ingredients?

Not sure what I would do with leftover clarified butter used to poach fish (not saying there isn't a use, but practically speaking I would see myself throwing it in the freezer and then re-using it at a later date for the same method, or incorporating into some sort of seafood soup. What I mostly find disturbing is at :55 where a tiny piece of fish is dropped into that huge-asz pan. IF I were to use this method, I would select a pan that is size appropriate for the portion of fish to be poached, as it looks to me this could be done with 1/3 of the butter used.

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😉 P R O M O S M

Nobody does this. EVER

You forgot the basil. Basil is a must.

tartare usually has an egg as a combining agent, which you dont include in your ingredients, secondly you dont show ANY wet ingredients but in your final showing of the plating there is obviously a wet oily sauce you put on the plate. so @Fulton Fish Market next time you hire an Actor to do your recipe, maybe hire one who knows the actual recipe and not one who skips through steps cause you don't have enough money to pay them thanks.

what were the ingredients ?

Idaho

Also, does the fish taste good this way? I'm used to something like Long John Silver's where the fish is fried. I don't know much about the taste of poaching.

I wish he'd showed also how to poach an egg, because I'm new to cooking and want to learn how to make Ramen.

That is one good looking chef

Another one... lets make a video and make people read. Ridiculous.

Looks Awesome. Thanks Mendino

your video is great! Especially this video [How to Make Blackened Steelhead Trout | Fulton Fish Market] was wonderful! I want to contact you, is there a way to contact you? I'm waiting for your reply!

Your video is great! This video was great! I want to contact you, is there a way to contact you? I'm waiting for your reply!

We don't use the term broiling in Australia. It's bake, fry, grill or airfry

Thank you for this recipe😊 since everyone on this video is damn rude!

Pretty Lame. No amounts. No demo of putting it in the mold.

This video sucks lol.

Is the type of poaching used is shallow poaching?

I made this wonderful dish for dinner one evening.The bed of spinach made a huge impact on flavor. No need for over seasoning, this grand chef made a melody of flavors so simplistic!

What were the ingredients?

Whats wrong withsa having stuff cooked i think its disgusting and steak tatare abs awful

Ummmm

Nice.

Shit recipe

How long to broil

Pop the tuna in the freezer for 30 min or so to firm up the meat. Makes for easy slicing.

The chef guy is insanely good looking. Get this guy a Hollywood agent .

Poke

Thanks for differentiatimg baking and broiling

Thank you. This is far better than the 10 minute videos that don’t even tell you oven temps or times. Right to the point.

bad bad

It’s 2020 and people are still shamelessly killing, torturing and eating animals in their videos. Why don’t they feel like savage Neanderthals?

That salmon is not “beautiful“ and it doesn’t “speak for itself”, but I will speak for it: ANIMALS ARE NOT FOOD! Have fun creating coronavirus at you’re stupid fish market.

Fuckin lost 2 minutes here...

And what is it when the heat comes from the bottom and the top?

Looks tasty but they should’ve broiled one and baked one to show the difference.

Don't bother with any quantities, of course.