How to Buy Fish (Part 2)
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- čas přidán 26. 07. 2024
- How to Buy Fish (Part 2)
Salmon Types, Scales, Bones, Parasites, Freezing for Sushi, Tough Snapper
0:16 Isn't all sushi fish previously frozen?
1:25 Can you explain the salmon types?
3:05 What do you do if you find a worm in fish?
3:27 Should the fish be scaled?
4:07 What to do about bones?
4:47 Do you need to buy fish alive?
5:40 Should you buy the fish whole and fillet it yourself?
6:52 Should you eat fish the day you catch it?
8:07 Why was my red snapper so tough?
10:57 Correction about antibiotics from Part 1
How to Buy Fish (Part 1)
• How to Buy Fish (Part 1)
How to Serve Raw Fish Safely at Home
• Raw Fish Safety (bacte...
Worms in Fish
• Removing Worms from Fish
How to Fillet a Whole Fish After Cooking
• Cooking and Deboning a...
"Tough Fish Syndrome"
era.daf.qld.gov.au/id/eprint/2...
How Black Pearl Salmon are Farmed
• Shetlands Salmon | Sea...
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Sometimes you want the scales on depending on how you're going to cook the fish. If you're going to cook it in the oven burried in salt, you should leave the scales on. Changing the subject, about the frozen fish... It's true that when fish is frozen with the proper technique (very low temperatures and very quick) it maintains much better the texture but nothing happens when you put it in your normal freezer IF it hasn't been defrosted at some point in the middle. The reason why it maintains the texture with the proper technique is because the ice crystals are much much smaller and they don't destroy the tissues as much when forming. If you maintain the cold chain properly, those crystals are going to stay like that. But chances are that at some point in the transportation that cold chain is going to be broken (usually from the store to your freezer) for a few minutes and that's when it could change texture. But if the cold chain is maintained and the proper freezing technique was used, frozen fish shouldn't be much different than fresh fish.
I’m a fish monger in Michigan, and I sell Ora King Salmon once a month, it’s extremely high fat content is awesome, sustainably farm raised in New Zealand.
the best fish i ever ate was a trout i caught with a fishing pole, gutted it in the river, stuck a stick through it over a fire and was eating it about ten minutes after i caught it. no salt, pepper or anything.. and still nothing has ever topped it
This series has brought to my attention how much there actually is to know about fish buying... I pretty much just buy whatever looks intriguing at the grocer and steam it whole.
Thank you Helen. When I moved to CNY from Long Island, I discovered Wegmans and my fish monger. Can't go wrong with Wegmans. My father's hobby was deep sea fishing and boating. In fact, my mother never had to clean fish or fillet them. My dad did that with us children watching him. Our job was to watch and learn plus take the fish (already prepared for freezing) down to the big freezer in the basement. Each packaged fish had the date it was caught and prepped. We never bought fish. Loved this video!
As always very informative, thank you Helen 😊
Thank you so much Helen. I've learned so much from you!😊
I love your videos like this. Details about how and why. I'm a programmer by trade and need details. You answer so many questions. Please, keep them coming!
This is so thorough!! Wow!
Yet another great video.
Masookk pak eko
#realcomment I really enjoy this channel for the information I get and also for Helen's pleasant personality.
Haha, thank you for your opinion about fish scales. I was so disappointed with the sea bass from whole foods market because it's not scaled. 😝 I really like the skin of sea bass.
Thank you Helen 😊 for those who don't live near the coast frozen fish can be good viable possibilities? It's what you suggest - ask the fishmonger! At the Sydney Fish Market the sashimi grade tuna is not frozen. They have a Dutch auction (adapted from the tulips!) first thing in the morning, so the buyers are registered and are the ones who have all the pressure on them to choose well. I assume there are at least one or two middlemen between the daily auctions and more distant fishmongers. Many suburban fishmongers buy direct like yours in Boston, since there are lots of retailers who are registered directly (hundreds I think). Elsewhere in NSW there are smaller co-ops which operate in major fishing towns. There is strong government regulation of standards even though the various markets are all privatised. That means some fisheries will be closed if over fishing is happening or if there is a health threat (especially with oysters). It's good to know this stuff so we become much better educated consumers and enjoy fish and seafood more. It's made me investigate how it works here in this part of the south 🌏
Tuna doesn't need to be frozen to be eaten raw. It doesn't have the 3 parasites that can live in mammals. Not sure if you are asking a question about frozen fish. Shrimp freeze quite well. So if I had to live only on frozen fish, I'd eat shrimp :) Also frozen fish might do ok in soups and fish cakes, but it will probably do badly on the grill. But you need to try it and see how you like it. I think everyone has their own preference.
haha fish bones..that was the best part when I was a kid and someone came back from their fishing trip and mom pan fried the fish. It was one of the rare times we were allowed to dive in with our fingers into the food on the plate. very carefully I got to inspect every bite with my fingers. ohh the messy fun, and a messy tablecloth for mom to deal with.
It's not the snapper that suffers from the tough fish syndrome, it's me.
I agree about tilapia. I am not a fan. A wonderful Chinook salmon is a glorious dinner! Thank you for this information.
what......what, my frozen lobster tails are toxic! To the exclusion of all other preparation methods, I will only prepare salmon two ways; Salmon Teriyaki in the winter and Potato Salad with Salmon in the summer; both of which are Helen's recipes.
if the tails are removed immediately and frozen, they are safe, but you'll never find a whole lobster sold dead. And I am a claw person :)
Please address the mercury and micro plastic issues, thank you so much ✌️
I just interviewed a scientist who specializes in contaminants in fish. Here is FDA's site where you can look up mercury info for different fish: www.fda.gov/food/foodborneillnesscontaminants/metals/ucm115644.htm The conclusion I drew from it is that it's best not to eat swordfish more often than once a month. The only tuna I have available is yellowfin and it's not that high in mercury. Bluefin and bigeye all go to Japan. if you eat a variety of fish and stay away from high mercury ones (at least on regular basis), it's all good. He told me that the benefits of eating fish far outweigh the downsides. PCBs are an issue for the great lakes and some rivers, not much of an issue for ocean fish. Salmon -- the most popular fish is insanely low in mercury.
Fishmonger in central Texas. Not happening. :-(
if you have a costco near you, they often have quite good fish.
If you are in Austin try Central Market or Quality Seafood on Airport Blvd.
Got your hair cut
How come you credit the fish expert for brining it to your attention about quarantining individual fish when in fact it was me? I thought I was about to have my 15 minutes of fame and then...
And by the way I also noticed your hairstyle changed at least three time during this video.
WTF 😒