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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?

😅😅😅😮

😉 P R O M O S M

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

That is one good looking chef

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

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!

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.

I just found this video from watching an old episode of Reading Rainbow that features the fish market. So cool to see it’s still there even 30 years later.

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

Agree with the comment below-you can’t see what he’s doing with the oyster in the towel. It defeats the purpose. Please make a new video!

I wish he wasn't hiding the oyster in the towel so I could actually see him doing it. Kind of a waste not to show the WHOLE procedure in a how to video.

Shit recipe

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

Poke

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

Fuckin lost 2 minutes here...

Don't bother with any quantities, of course.