Yay for the canned seafood. I love the first canned seafood episode and love this one. Now Canned Seafood Battle can be done. A cooking battle will satisfy my Sardine episode needs.
@@SortedFoodhow about tell each person to buy a set of tins on a budget, then, when everyone is all prepped to get started, spring on them that they only get to take one item for themself, and the rest they have to split evenly between the others.
The elver thing really excited me - I live in NS, Canada, where elver fishing has become a big controversy ... fishing baby eels from our rivers to send to Asia. It's a very interesting conversation and floored me when imitation elver landed on the table!
I love how Ben shows so much respect for his food when dishing it out onto a plate, even when it's just canned food. He helps to give us a different perspective. I can even feel a whiff of Ocean air.
We all joke about Barry’s pretentiousness, but his palate is incredible. I’ve noticed this more and more over the past couple of years. His comments about the urchin roe tasting of the AIR when the sun shines on the water was amazing. I knew instantly what the taste was. Barry’s palate is totally underrated!
I find it interesting that the company calls the urchin product roe, although colloquially speaking it can be called roe. I spent a lot of time in the 1970's and 80's (over a decade) scuba diving in the Santa Barbara, California (USA) area capturing sea urchin. The processing plants for this product usually state that it's sea urchin gonads, not roe. Either way I do really enjoy fresh uni, but I have to purchase it locally as I've gotten too old to scuba dive unfortunately. It is wonderful fresh from the sea.
@@markdavis4100 Yes, I think Ben just believed the packaging and thought this was a different product than uni because that's gonads - but this is the same product. In Spanish, it's called huevos de erizo which means eggs of sea urchin (roe) so it's a direct but not correct translation. Most people also feel way better about eating eggs as opposed to gonads... so marketing, too.
@@SortedFoodfor sure! Although someone might argue that it won’t bring out the taste of the Prosecco in the best way possible. Not me though… wine is acceptable from any glass coz wine. 😋
please@@SortedFood with every subsequent one of these, add one more detail to make it slightly more romantic, it will be hilarious XD like I'm picturing the tenth one of these to have like candles and flowers and the works xD
Baz has really grown so much since the start. if you compare how he was at the start of this channel to now. he has had the most growth out of all the normals. In the beginning I was afraid of stuff that he would make or do. now I'm excited to see how creative he will be. cause he tends to be the most creative normal.
When I first went to au pair in Madrid in 1974 I was taken out for an evening of tapas. Each tavern had its own tapa and just the one sort. You went on a tapa pub crawl. The first ever tapa I had was similar to those mini-eels, served with a glass of sherry. The evening continues with various tapas in various pubs - I particularly remember squashing up with a dozen strangers around a table eating mushrooms which had been grilled in butter with garlic.
That sounds like so much fun. I'm the dork who loves to try little bites of everything so would end out going out for dinner and ordering 4 to 5 little appetizers instead of mains. Trying a little bit of everything at different places sounds like fun
As someone that has always enjoyed tinned oysters, sardines, salmon and tuna I think this series will open up my world to a whole new variety of seafood as I will now try and source some of these myself. I am guessing in 🇨🇦 they are going to be 10 or 20 dollars a tin but hey you only live once!😊
Saw the notification that this video went live while out for dinner with friends. Brought them back to my house post dinner to watch this video with me. One was already a sorted fan and the two of us have converted our other friend to also fall in love with sortedfood. It wasnt that hard. The comedic timing, the knowledge around food, the brilliant way in which both Ben and Barry express themselves... It would win anyone over❤❤❤
You guys are the best! My days are always better with your videos lifting my spirits! Longtime fan! Your team dynamic is such a joy to watch! Your joliness always puts a smile on my face! Always look forward to more of your amazing content! I’m so proud to be a member of this community! You're all Truly awesome!
I love tin fish. I'm almost to the point where I could eat it every day. If there was a "tin-of-the-day" monthly subscription club, I'd sign up for it. Tin fish is brilliant. Thanks for the video, lads.
The first caught Angulas of the season sell for around €7800.00 per kg. They are all caught by hand and one person will be lucky if they catch between 50-75gm in an 8 hour session. The tinned variety are commonly served on toasted thick bread in Spain, sometimes whole slices, sometimes smaller portions as tapas
Listening to Ben calling sea urchin a delicacy. And here's me thinking of sitting in my grandparents garden next to their fruit trees and vege patch on their classic Kiwi suburban 1/4 acre section watching my grandad open fresh kina (sea urchin) and giving us kids some. ❤❤❤
Very good spread of tinned seafood! We have the gulas a lot for Christmas, or as a tapas, prepared "al ajillo" with very hot garlicky oil, in the terracota dishes, with lots of bread to dip in the oil 😊
I love these canned seafood episodes. I got so inspired by the first one, I came back from my recent holiday in Portugal with 30 tins in my suitcase of different seafood
Why are you not taste testing mystery meats 😅 Actually make Jamie and Mike do so with a pint of cold lager to give the polar opposite vibe of fancy fish and champagne
as a tinned fish lover, and not just for taste testing either, I love looking at the different packaging, from different countries. this was so cool cause I'd never seen any of these! especially the faux eel one.
Ohhh angulas is one of my favourite dishes! I love having them scrambled with eggs and prawns (you first sautée the angulas and the prawns with lots of garlic and some chili and then add the eggs). On top of some toasted bread the perfect snack or light dinner. Chipirones en su tinta are a favourite in my family too (though we tend to make them from scratch). They're a kind of small squid so you don't have to cut their head off like Barry said but you do have to clean their insides and that can take quite a bit of time. And the texture is natural is just how they are. They're also the perfect accompaniment to white rice, it soaks all the sauce too.
Thank you for remind us (spaniards and portuguese) that considering tinned seafood a classy delicacy is not absolute bonkers. (Most of what you have reviewed is found off the shelf in any supermarket around here, btw)
I really like these reviews of good stuff. There's so many tasty and often affordable treats in tins and cans, if you add a fresh baguette and some butter, you can have an extensive gourmet feast on standby in your cupboard at any time.
In Spain we called the Gulas (the baby eels) we used to eat the real ones but it was too popular a dish and it actually really affected the eel population, so now they're not sold anymore and we eat the surimi ones, which taste almost the same so win-win
The first two are staples of basque cuisine (even if those particular ones are galician). The gulas (fake baby eels) are usually served very very hot and in clay dishes to keep the heat better. The calamari in their ink (technically more or less a tomato sauce with a bit of the ink mixed in) are usually served with rice. About the tenderness of calamari, you have a tight-ish window where it becomes tender, after which it becomes hard and chewy again. Around 20 minutes at medium temp in the sauce, I believe. After a couple seconds sear so the calamar tightens around the filling, ideally.
I love these episodes so much, I've had my dinner and a pre bed slice of toast, and now I'm hungry for tinned squid. (Calamari is my absolute favourite food, I'd eat it every day if I could!)
I am very interested in the ingredients of the imitation eel, as I know that the imitation crab (surimi) has egg in it to bing the fish together. And as someone with an egg allergy I am slightly scared of the imitation eel when it was compared to the imitation crab The rest of the tinned fish/ocean animals was very interesting to hear and get your opinions about Hope to see more of these in the future, and I am very happy to get more of your content between your usual posting times of Wednesday and Sunday So have a good day and happy tinning and fishing here from Denmark
you should try tinned fried dace with black beans! it comes in a yellow and red tin. it's a chinese dish i ate growing up, it was the only way i liked my fish to be prepared. you can eat it straight out of the tin with steamed white rice or add it as an ingredient to a stir fry.
I would LOVE to see luxury tinned vegetables/mushrooms, so many amazing animals come in tins, perhaps there are some vegetables that we've never heard about before
One of my fave tinned fish is rillettes of salmon (or tuna). It's commonly served on toasted rounds of sliced baguette, with a sprinkle of black pepper on top.
I was at Borough Market just... phew... not even last week. Just this last Sunday. It's the kind of place that makes me wish I lived in London, hands down. Or, at least, it makes me wish I lived within _some_ kind of reasonable travel distance. Got some lovely pastries, a steak and ale pie, and a lovely loaf of bread. Because of you guys, Borough Market was at the top of my list for my recent trip to England. That, and the potions class - not at The Cauldron, but instead at The Wizard's Exploratorium (which is part of the same company, just a block away from Charring Cross road, near where it meets Shaftesbury. Had their Blood Boiling Curse and their Time Transfixed, which made very interesting use of one of those glass coffee percolators to infuse spices into some of the ingredients. Those two places were, in many ways, my "must-see"... or "must-taste" destinations of the trip... and I've really got to thank you guys for that.
I love tinned fish-tok so would love to see more of these! What I struggle most with is classic parings and would love to see you put together a tinned fish board!
Tinned things to try: from Germany, tinned Schwarzbrot (Black Bread). Won't go into too much detail because I don't want to spoil it, but it is lovely.
Funny thing about urchins! Back in my homevillage, you can get them quite easily, the easier way to "fish" them being with a mop! I've had fresh urchin straight from the see and it's absolutely delicious
Just three minutes in but I absolutely love the editing in this, specifically the pace and audio mix. I love this stuff, and the tuna fish you previously featured was a well recieved gift as well. Thanks, and have a great day.
The tinned sea urchin is fantastic on scrambled eggs or in an omelette. Such a good pairing. It rivals truffle & even grated bottarga. (Bottarga is salted, cured/dried grey mullet or bluefin tuna roe. Well worth buying if you fancy making someone luxurious eggs for breakfast). 🐟🥚
Oh wow! I didn't expect to see Angulas here! At my house we eat them quite often as an appetizer. Here in Mexico, at least in my community, they're really popular!
I'm so glad the guys have delved even more into canned fish (and other foods) as more of a great find (more like _catch,_ am I right?😉) rather than a look into some horrific globs of congealed food. I'm an adventurous guy with food and cooking, and even though I prob wouldn't have slagged off any of the canned foods you guys have looked into, these vid's have opened my eyes to the greatness that is canned seafood, of literally all kinds! This is giving me inspiration to get some of these and have a quaint little charcuterie and hors d'oeuvres board this holiday season with them. Coming from an Italian family, it's been too long since I had the Feast of Seven Fishes, and canned goods might just be something I use to make that even easier each year!
I'd love to watch a series of you doing a Galician gastronomy tour. North Spain in general has amazing food culture within a countryside cottagecore vibe
I know chances are slim you guys will see this but. For the can theme, you should try paprikash a Polish food. It's fish with rice. I usually eat it on its own, I personally like it from the fridge and some buttered bread. This is a fantastic camping treat, but never leave it open in the fridge, will smell it out, but so good!
I am very fond of this format but can't help but feel a bit jealous! I'm a vegetarian and would love to see a version of this but with veggies, fruit and other usual canned produce, so that my tapas party can also be exciting :)
omg, you should totally do a little tour in Galicia. We used to spend all summers there as a kid and let me tell you, BEST food in all of Spain, from Seafood, to vegetables and meats....
Oh. Do go to Galicia. They have a lot of delicious tinned food, but also lots of delicious not tinned food. Go take a look, and maybe go to a canning place and see how it's done.
Please try tinned fruits/pickled veg. I have a lot of vegetarian friends and it’s hard to put together a satisfying cheese plate after summer has gone.
it's quite entertaining watching you try all these tinned products when your preconception of tinned food in the UK is that it's cheap, maybe not the best quality food. I am from Spain and premium tinned food is found in most supermarkets and is very much part of everyday life (alongside the cheaper stuff). Portugal is very similar in that sense too. Whenever I go back home I take a suitcase full of tinned fish products I can't find where I live now :D
ngl I'm so envious! I'd love to try these. But I'm stilly very fortunate, my dad goes line fishing most weekends, so I'm very fortunate to have fresh fish to cook (or for my bro to braai) regularly. It always reminds me to be respectful and grateful for my food. And you guys always reinforce that with how you source ingredients and how respectfully you treat the food, whether you enjoy it or not
Another great video, guys! I'm so happy to see you enjoy the food of my homeland, Galicia 😍We have amazingly good sea products is our coasts, , and it translates to our canned seafood. But we also have great meat, wine, cheese... I think you should come visit Galicia, and enjoy by yourself the great place that it is. You are more than wellcome!!
Interesting. For the first Tin i thought it was those tiny Fishes, they put on icecream, at the harbour of this Village in Japan. Would've loved to see you both reacting to that way of serving, but they are used more freshly, instead of tinned, for that ^^
Tin fish is such an undervalued item and I wish it would remain that way because I love it and would hate if prices start climbing like everything else on earth. SO happy most people don't like the taste of seafood for once.
I love these videos. I am not a big fan of the boys trying stuff they won't like so getting to watch them experience new things they enjoy is really nice. The Friday videos are a great new format.
I know the guys you are buying these from, they are very happy forwarded them these videos.. And glad you enjoyed them. In borough market and Broadway market hackney on Saturdays fyi😅 😅
The reaction to the first tin was so great I decided to try and find some I could get in the US. I couldn't find the Pepus brand "baby eels" but I did find some prepared in the same way and ordered them.
You guys should try canned alligator on the next one! I just searched up if there was even a such thing because I wouldn’t know bc I’m in New Zealand. I love your videos and hope to see another one of these types. ❤
Angulas is also not always imitation, there are actual baby eels that people catch at night and put in aquariums for a bit (around a week or so) until the backs turn black (since a dead eel doesn't actually turn in colour, its done to ensure that the eels were taken alive.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
+listens to Barry explaining how the squid must have been prepared before canning+ There's a man who truly deserves his squid badge!
The squid badge is definitely a legitimate and very real badge that he deserves….XD
I have watched too much Hey Dougee! I read that with the voice of Hey Dougee
+L +ratio
Agreed!
Why squidly dee!
6:23 “Date night’s going well…” absolutely killed me!!!
Ben is an absolute menace for waiting for Barry to pop the whole thing in before saying that. We almost had a squid spittake on-camera 🤣
Yay for the canned seafood. I love the first canned seafood episode and love this one. Now Canned Seafood Battle can be done. A cooking battle will satisfy my Sardine episode needs.
Love the idea of a tinned seafood battle 💪
@@SortedFood RANDOM tinned seafood battle 😛
@sortedfood or a pass it on tinned fish edition?
@@SortedFood But they have to choose the tin without the label.
@@SortedFoodhow about tell each person to buy a set of tins on a budget, then, when everyone is all prepped to get started, spring on them that they only get to take one item for themself, and the rest they have to split evenly between the others.
The elver thing really excited me - I live in NS, Canada, where elver fishing has become a big controversy ... fishing baby eels from our rivers to send to Asia. It's a very interesting conversation and floored me when imitation elver landed on the table!
I love how Ben shows so much respect for his food when dishing it out onto a plate, even when it's just canned food. He helps to give us a different perspective.
I can even feel a whiff of Ocean air.
tinned ocean air?
@@borisket7852 It's the sea salt that you smell at the Ocean and you taste in canned seafood.
but also refused to eat a big mac...
We all joke about Barry’s pretentiousness, but his palate is incredible. I’ve noticed this more and more over the past couple of years. His comments about the urchin roe tasting of the AIR when the sun shines on the water was amazing. I knew instantly what the taste was. Barry’s palate is totally underrated!
I find it interesting that the company calls the urchin product roe, although colloquially speaking it can be called roe. I spent a lot of time in the 1970's and 80's (over a decade) scuba diving in the Santa Barbara, California (USA) area capturing sea urchin. The processing plants for this product usually state that it's sea urchin gonads, not roe. Either way I do really enjoy fresh uni, but I have to purchase it locally as I've gotten too old to scuba dive unfortunately. It is wonderful fresh from the sea.
Uni has always tasted more like sea-men than sea-air to me.
@@markdavis4100 Yes, I think Ben just believed the packaging and thought this was a different product than uni because that's gonads - but this is the same product. In Spanish, it's called huevos de erizo which means eggs of sea urchin (roe) so it's a direct but not correct translation. Most people also feel way better about eating eggs as opposed to gonads... so marketing, too.
@@plebiansociety I'll have to take your word on that one.
This format is my favorite. If they could do 5 countries MRE's ooooh boy I'd be locked in
Let's get it out onto a tray. Nice...
Eating like a king with my Boer War hard tack
That made me legit lol@@Bat_Rag
@@MrVovansimbonus points to a nice hiss.
YES!!! MREs disguised as “real” food.
Yay for another TikTok Tinned Fish Date. 😂
The wine in water glasses is a great touch too.
Haha! it's the taste that counts right?
@@SortedFoodfor sure! Although someone might argue that it won’t bring out the taste of the Prosecco in the best way possible. Not me though… wine is acceptable from any glass coz wine. 😋
please@@SortedFood with every subsequent one of these, add one more detail to make it slightly more romantic, it will be hilarious XD like I'm picturing the tenth one of these to have like candles and flowers and the works xD
I was honestly expecting Barry to bring out a couple cans/tins of wine.
@@BlazeMiskulin ahhh tin of wine, tin can beverages...
I’m so happy that Ben is insistent on calling it a date which, given the banter and giggles, technically is one.
Wassup fellow tiss public
@@sagarpalresha7624 BELLBODDUM
Gotta admit, most of my first dates don't go as well as a night out with the boys.
y'all know what happens on the third date right?
@@tenou213 That’s called something else, I think
I never knew I needed a video of the boys touring a cannery like you would a brewery or distillery until now
Baz has really grown so much since the start. if you compare how he was at the start of this channel to now. he has had the most growth out of all the normals. In the beginning I was afraid of stuff that he would make or do. now I'm excited to see how creative he will be. cause he tends to be the most creative normal.
When I first went to au pair in Madrid in 1974 I was taken out for an evening of tapas. Each tavern had its own tapa and just the one sort. You went on a tapa pub crawl. The first ever tapa I had was similar to those mini-eels, served with a glass of sherry. The evening continues with various tapas in various pubs - I particularly remember squashing up with a dozen strangers around a table eating mushrooms which had been grilled in butter with garlic.
That sounds like so much fun.
I'm the dork who loves to try little bites of everything so would end out going out for dinner and ordering 4 to 5 little appetizers instead of mains. Trying a little bit of everything at different places sounds like fun
As someone that has always enjoyed tinned oysters, sardines, salmon and tuna I think this series will open up my world to a whole new variety of seafood as I will now try and source some of these myself. I am guessing in 🇨🇦 they are going to be 10 or 20 dollars a tin but hey you only live once!😊
Same here! I have tried tinned squid before and it was a few £ but I did love it. But these have made me want to go get another tin.
As my daughter always reminds me when I hesitate because of price, YOLO!
Saw the notification that this video went live while out for dinner with friends. Brought them back to my house post dinner to watch this video with me. One was already a sorted fan and the two of us have converted our other friend to also fall in love with sortedfood. It wasnt that hard. The comedic timing, the knowledge around food, the brilliant way in which both Ben and Barry express themselves... It would win anyone over❤❤❤
honestly it would be kinda cool to have the lads go to a cannery and see the process
Actual angulas are reaaaally expensive, but gulas or fake angulas are quite common here in spain and not as pricey. I loved your reaction to them 😂
You guys are the best! My days are always better with your videos lifting my spirits! Longtime fan! Your team dynamic is such a joy to watch! Your joliness always puts a smile on my face! Always look forward to more of your amazing content! I’m so proud to be a member of this community! You're all Truly awesome!
Thank you Daniel, great to have you here :)
@@SortedFoodAlways gonna be here🎉🎉🎉❤❤❤❤
I love tin fish. I'm almost to the point where I could eat it every day. If there was a "tin-of-the-day" monthly subscription club, I'd sign up for it. Tin fish is brilliant. Thanks for the video, lads.
What a great idea! Tin-of-the-day.... we like that!
I love fish - I’d subscribe
I'm loving the Ben and Barry dates! I'm also so proud of how our normal Barry is so adventurous with his palette for these!!!! Go Barry!
L’Hexagone in Greenwhich market has loads of fish pates and wine pairings- I definitely recommend for any Londoners ❤️❤️
The first caught Angulas of the season sell for around €7800.00 per kg. They are all caught by hand and one person will be lucky if they catch between 50-75gm in an 8 hour session.
The tinned variety are commonly served on toasted thick bread in Spain, sometimes whole slices, sometimes smaller portions as tapas
A fishy tuck is too funny. I'm gonna be laughing a6 that all weekend.
Listening to Ben calling sea urchin a delicacy. And here's me thinking of sitting in my grandparents garden next to their fruit trees and vege patch on their classic Kiwi suburban 1/4 acre section watching my grandad open fresh kina (sea urchin) and giving us kids some. ❤❤❤
Very good spread of tinned seafood! We have the gulas a lot for Christmas, or as a tapas, prepared "al ajillo" with very hot garlicky oil, in the terracota dishes, with lots of bread to dip in the oil 😊
I love these canned seafood episodes. I got so inspired by the first one, I came back from my recent holiday in Portugal with 30 tins in my suitcase of different seafood
iconic and aspirational behaviour
6:25 Ebbers is very lucky he didn’t suddenly end up wearing the mouthful of food Barry has then 😂😂
Might be my favourite Sorted moment of the week 😂
12:00 I'd go with "A fishy port that will see you through any storm"
Why are you not taste testing mystery meats 😅 Actually make Jamie and Mike do so with a pint of cold lager to give the polar opposite vibe of fancy fish and champagne
I love this idea!
We already know Jamie will eat anything meat out of a tin. Have Kush do it instead...
as a tinned fish lover, and not just for taste testing either, I love looking at the different packaging, from different countries. this was so cool cause I'd never seen any of these! especially the faux eel one.
I love this series! I've never been big on tinned items since so many in the US seem to not celebrate the fish but these seem so intriguing to try!!
If you have a Cost Plus World Market near by they usually have an interesting tinned niche fish area
Ohhh angulas is one of my favourite dishes! I love having them scrambled with eggs and prawns (you first sautée the angulas and the prawns with lots of garlic and some chili and then add the eggs). On top of some toasted bread the perfect snack or light dinner.
Chipirones en su tinta are a favourite in my family too (though we tend to make them from scratch). They're a kind of small squid so you don't have to cut their head off like Barry said but you do have to clean their insides and that can take quite a bit of time. And the texture is natural is just how they are. They're also the perfect accompaniment to white rice, it soaks all the sauce too.
You should try the norwegian Makrell i tomat, Macrell in tomato. Its extremely popular in norway and super super healthy. And tasty!
Tinned mackerel in tomato sauce is a supermarket staple in the UK, not nearly interesting and unusual enough for a UK audience or testers.
@@ericchants The uk version is NOT the norwegian version. The norwegian is way superior.
@@moirasoma2863 ooooooh how exciting!
Thank you for remind us (spaniards and portuguese) that considering tinned seafood a classy delicacy is not absolute bonkers.
(Most of what you have reviewed is found off the shelf in any supermarket around here, btw)
It’s my birthday today, what better way to celebrate than with a sorted video! A tin can date as ebbers said 😂
Happy Birthday @alexdavis5766!! 🥳 Hope you have an awesome day filled with love & laughter.
Happy birthday! 🎉
Happy birthday! 🎂
Happy Birthday!!
Happy Birthday Alex! We hope you have the best day. Sending lots of Love from everyone here at Sorted 😀
I really like these reviews of good stuff. There's so many tasty and often affordable treats in tins and cans, if you add a fresh baguette and some butter, you can have an extensive gourmet feast on standby in your cupboard at any time.
In Spain we called the Gulas (the baby eels) we used to eat the real ones but it was too popular a dish and it actually really affected the eel population, so now they're not sold anymore and we eat the surimi ones, which taste almost the same so win-win
There’s a bar in Spain that did a ‘wok’/stir fry of angulas with prawns and it was phenomenal. Basically using them like mini noodles
Oh man, I love angulas! They are one of my favourite thing to whip up for a quick dinner
The first two are staples of basque cuisine (even if those particular ones are galician).
The gulas (fake baby eels) are usually served very very hot and in clay dishes to keep the heat better.
The calamari in their ink (technically more or less a tomato sauce with a bit of the ink mixed in) are usually served with rice.
About the tenderness of calamari, you have a tight-ish window where it becomes tender, after which it becomes hard and chewy again. Around 20 minutes at medium temp in the sauce, I believe. After a couple seconds sear so the calamar tightens around the filling, ideally.
1:00 Baby eels are very appreciated in Spain. They are really expensive and in Christmas they can reach more than 1000€ a kilo.
It's amazing to watch Baz taste things..."Yes, this tastes great," his face says otherwise..😂😂😂😂
I love these episodes so much, I've had my dinner and a pre bed slice of toast, and now I'm hungry for tinned squid. (Calamari is my absolute favourite food, I'd eat it every day if I could!)
Thank you enjoyed it! So much entertainment while learning! Love you boys. ❤
i subbed just for the tinned fish videos, you're on to something here. great vibes and tinned fish cant go wrong. The reviews make it.
I am very interested in the ingredients of the imitation eel, as I know that the imitation crab (surimi) has egg in it to bing the fish together. And as someone with an egg allergy I am slightly scared of the imitation eel when it was compared to the imitation crab
The rest of the tinned fish/ocean animals was very interesting to hear and get your opinions about
Hope to see more of these in the future, and I am very happy to get more of your content between your usual posting times of Wednesday and Sunday
So have a good day and happy tinning and fishing here from Denmark
you should try tinned fried dace with black beans! it comes in a yellow and red tin. it's a chinese dish i ate growing up, it was the only way i liked my fish to be prepared. you can eat it straight out of the tin with steamed white rice or add it as an ingredient to a stir fry.
I love this series as this is something ive never even considered. Could you do the same thing with spirits please? Like parfet amour?
Watching you guys get more and more drunk as you try them...
I would LOVE to see luxury tinned vegetables/mushrooms, so many amazing animals come in tins, perhaps there are some vegetables that we've never heard about before
One of my fave tinned fish is rillettes of salmon (or tuna). It's commonly served on toasted rounds of sliced baguette, with a sprinkle of black pepper on top.
I was at Borough Market just... phew... not even last week. Just this last Sunday. It's the kind of place that makes me wish I lived in London, hands down. Or, at least, it makes me wish I lived within _some_ kind of reasonable travel distance. Got some lovely pastries, a steak and ale pie, and a lovely loaf of bread. Because of you guys, Borough Market was at the top of my list for my recent trip to England. That, and the potions class - not at The Cauldron, but instead at The Wizard's Exploratorium (which is part of the same company, just a block away from Charring Cross road, near where it meets Shaftesbury. Had their Blood Boiling Curse and their Time Transfixed, which made very interesting use of one of those glass coffee percolators to infuse spices into some of the ingredients. Those two places were, in many ways, my "must-see"... or "must-taste" destinations of the trip... and I've really got to thank you guys for that.
Ben and Barry in videos bring me so much joy!
Here in Maine we have a baby eel (Elvers) season in early Spring.
Oooooh YUM!
I love tinned fish-tok so would love to see more of these! What I struggle most with is classic parings and would love to see you put together a tinned fish board!
Tinned things to try: from Germany, tinned Schwarzbrot (Black Bread). Won't go into too much detail because I don't want to spoil it, but it is lovely.
They sometimes refer to it as "roe", but Uni (or the part of sea urchin you always eat) is actually its gonads.
Funny thing about urchins! Back in my homevillage, you can get them quite easily, the easier way to "fish" them being with a mop! I've had fresh urchin straight from the see and it's absolutely delicious
Just three minutes in but I absolutely love the editing in this, specifically the pace and audio mix. I love this stuff, and the tuna fish you previously featured was a well recieved gift as well. Thanks, and have a great day.
Great video! When are you bringing out the Swedish ”surströmming”?
I'd love to see more of these from around Europe, including Scandinavia. Lots of unusual tinned fishy things there.
I've been living in Galicia for 3 years now. Definitely recommend it for a seafood adventure.
Happy Friday family! Greetings from Bermuda 🇧🇲 🎉
Howdy from Texas! 🤠
The tinned sea urchin is fantastic on scrambled eggs or in an omelette. Such a good pairing. It rivals truffle & even grated bottarga. (Bottarga is salted, cured/dried grey mullet or bluefin tuna roe. Well worth buying if you fancy making someone luxurious eggs for breakfast). 🐟🥚
Oh wow! I didn't expect to see Angulas here!
At my house we eat them quite often as an appetizer. Here in Mexico, at least in my community, they're really popular!
These TimTok Tinned fish dates are great! Would love to see another
perfect just as I got back from work
I'm so glad the guys have delved even more into canned fish (and other foods) as more of a great find (more like _catch,_ am I right?😉) rather than a look into some horrific globs of congealed food.
I'm an adventurous guy with food and cooking, and even though I prob wouldn't have slagged off any of the canned foods you guys have looked into, these vid's have opened my eyes to the greatness that is canned seafood, of literally all kinds!
This is giving me inspiration to get some of these and have a quaint little charcuterie and hors d'oeuvres board this holiday season with them. Coming from an Italian family, it's been too long since I had the Feast of Seven Fishes, and canned goods might just be something I use to make that even easier each year!
I love watching this channel. It's made me get in the kitchen a lot more and develop a love for cooking
@OfficialSortedFood1 get bent
I'd love to watch a series of you doing a Galician gastronomy tour. North Spain in general has amazing food culture within a countryside cottagecore vibe
Loved the first one, gonna love this even more guys!❤❤❤
I know chances are slim you guys will see this but. For the can theme, you should try paprikash a Polish food. It's fish with rice. I usually eat it on its own, I personally like it from the fridge and some buttered bread. This is a fantastic camping treat, but never leave it open in the fridge, will smell it out, but so good!
I am very fond of this format but can't help but feel a bit jealous! I'm a vegetarian and would love to see a version of this but with veggies, fruit and other usual canned produce, so that my tapas party can also be exciting :)
I love gulas! It's crazy how many of these are so common here in Spain.
Barry and Ben are the best of friends! They eat tinned fish in their country cottage!
omg, you should totally do a little tour in Galicia. We used to spend all summers there as a kid and let me tell you, BEST food in all of Spain, from Seafood, to vegetables and meats....
Oh. Do go to Galicia. They have a lot of delicious tinned food, but also lots of delicious not tinned food. Go take a look, and maybe go to a canning place and see how it's done.
Definitely my favorite food channel by far🔥🔥
Thank you 🫶
I love how Ben acts progressively more tipsy as the video goes on... just how much Prosecco was involved?
Please try tinned fruits/pickled veg. I have a lot of vegetarian friends and it’s hard to put together a satisfying cheese plate after summer has gone.
14:20 it's the same. Some call it gonads, some call it eggs. But it is all the same. You even read that Japanese call them Uni.
I'm not a fish person at all, but I thoroughly enjoyed both these episodes! Happily watch more of these :)
it's quite entertaining watching you try all these tinned products when your preconception of tinned food in the UK is that it's cheap, maybe not the best quality food. I am from Spain and premium tinned food is found in most supermarkets and is very much part of everyday life (alongside the cheaper stuff). Portugal is very similar in that sense too. Whenever I go back home I take a suitcase full of tinned fish products I can't find where I live now :D
ngl I'm so envious! I'd love to try these. But I'm stilly very fortunate, my dad goes line fishing most weekends, so I'm very fortunate to have fresh fish to cook (or for my bro to braai) regularly. It always reminds me to be respectful and grateful for my food. And you guys always reinforce that with how you source ingredients and how respectfully you treat the food, whether you enjoy it or not
Another great video, guys! I'm so happy to see you enjoy the food of my homeland, Galicia 😍We have amazingly good sea products is our coasts, , and it translates to our canned seafood. But we also have great meat, wine, cheese... I think you should come visit Galicia, and enjoy by yourself the great place that it is. You are more than wellcome!!
I'd watch the boys take a trip to Galicia. 👍
I stopped in Vigo and had the best tapas and fresh anchovies I've ever had. I second your comment about Galicia 😮
Truly enjoyed this vid like all of them!!!❤❤❤❤❤❤❤❤
Excellent! You guys have me wanting to hunt for new tins to try now. Get Volume 3 out tomorrow please, cheers!
Interesting. For the first Tin i thought it was those tiny Fishes, they put on icecream, at the harbour of this Village in Japan.
Would've loved to see you both reacting to that way of serving, but they are used more freshly, instead of tinned, for that ^^
Never been this early! Taste tests and gadget videos are my favourites =)
for anyone wondering, the stuffed Squid in Ink is around £8.20 for a tin. And £4.95 for the Trout with Port Wine Pate.
Tin fish is such an undervalued item and I wish it would remain that way because I love it and would hate if prices start climbing like everything else on earth. SO happy most people don't like the taste of seafood for once.
Happy to let you have my share! ❤️
Same. ❤
i wish I could find that much variety of tinned fish where I live (Switzerland)
@@hcdhcdhcd41 I would recommend the Italian food shops that are around!
Tinned fish where i live is still expensive. Can of salmon i used to get has tripled in price
I love these videos. I am not a big fan of the boys trying stuff they won't like so getting to watch them experience new things they enjoy is really nice. The Friday videos are a great new format.
Yeah!!! More "Clammy Pockets"!!! I love these!!!
I know the guys you are buying these from, they are very happy forwarded them these videos.. And glad you enjoyed them. In borough market and Broadway market hackney on Saturdays fyi😅 😅
6:14 Oh my! Dirty talk! This date turned spicy!❤❤❤❤😂😂😂😂😂😂😂
Happened to be doing a job just down the road from Borough Market and picked up a few tins. Squid was so good!
Great video guys and the Sorted Team!
The reaction to the first tin was so great I decided to try and find some I could get in the US. I couldn't find the Pepus brand "baby eels" but I did find some prepared in the same way and ordered them.
Ah yes, now my Friday is complete 😃
Love to hear it. Happy Friday! 🙌
Agreed. Ending the week with a Prosecco fueled tin fish date for Barry and Ebbers is tops.
Inspired me to open a bottle of prosecco on this fine Friday evening
@@janmay3901 🥂🍾 and why not indeed, we deserve it!
@caledoniansmurf3691 just finished the first week of the new school year, why not indeed.
I live in southern Spain and angulas are commonly served breaded and fried here. Try it! A massive plate of them are delicious as a snack.
You guys should try canned alligator on the next one! I just searched up if there was even a such thing because I wouldn’t know bc I’m in New Zealand. I love your videos and hope to see another one of these types. ❤
Angulas is also not always imitation, there are actual baby eels that people catch at night and put in aquariums for a bit (around a week or so) until the backs turn black (since a dead eel doesn't actually turn in colour, its done to ensure that the eels were taken alive.