45 Red Flags & Green Lights When Buying Fish | Epicurious
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- Опубликовано: 20 дек 2023
- Fish expert Mike Cruz joins Epicurious to break down how he shops for fish. From texture and color to the correct fishy smell, Cruz shares his tips and tricks to make sure you pick the best seafood every time.
Director: Ian Stroud
Director of Photography: Luke Riffle
Editor: Charlotte Carpenter
Talent: Mike Cruz
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jeannie Chen
Culinary Associate Producer: Biba Clark
Line Producer: Jen McGinity
Associate Producer: Jessica Kelleher
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Brett van Deusen
Production Assistant: Justine Ramirez
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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i'm picturing being at the counter asking the monger to hold it and me whipping out the flashlight
I have no fish monger! I have a butcher behind the counter- sadly! Frozen is a better bet!
dont forget to smell it as well. take a huge sniff
@@whatsthis6102 😂
Oh, dude..😆
And break open the scallop to check the fibres😂
This guy is the GOAT. Saw his how to prepare fish video like 8 times he just made it so enjoyable.
Same😂
I've watched that video probably over 50 times idk why its just so entertaining
Same!! I revisit those episodes so much lol! The ways to cut a fruit too. So satisfying
It’s my favourite video ever ever ever I make everyone watch it hahaha
"Any kind of light you might have around" he says as he pulls put the spelunking cylinder 3000
This was hands down the best education on picking out fish that I have ever seen. I grew up in Japan and thought I knew about fish, but Mike you are the master! Thank you.
日本人ですか？
BABE WAKE UP NEW MIKE CRUZ GREENPOINT FISH WHOLESALE VIDEO JUST DROPPED !!!!!
3:38 A bit misleading here, Saku blocks are AAA grade tuna specifically used for sushi/sashimi and can be eaten raw, while as the dark red steak like tuna is only AA grade and cannot be used for raw consumption and must undergo proper cooking measures to rid of parasites and other undesirables. For reference, I'm a certified sushi chef with 7 years of experience and have taken culinary/nutrition courses to learn how to properly prepare and handle food.
AAA grade tuna isn't regulated.
@@BlitzOfTheReich That depends on where you live, and most regulations of the same category would apply to all products. All sushi grade fish are legally required to be frozen for a period of time before serving to customers (at least in the US), though some places say they serve "fresh fish" which is entirely illegal, but the restaurant industry is sketchy so who knows.
again, it is not a federally regulated industry. it means jack.@@enkursory
@@enkursorylisten to @blitzofthereich
Mike is a great speaker. He is so effortless and succinct in front of the camera that its simply entertaining to watch him do his job. He has a soothing voice too which really explains why his previous videos on this channel were such a hit. I keep going back to the other two routinely and now another one has been added to the list!
I really like the explanations here. And also you can tell he really respects the animals he works with.
He was here before on the channel. When he did the fish break down as well as break dow of the crustaceans. Both fantastic videos
I feel so much more informed after watching this video. Gives me confidence in browsing the seafood section.
ive watched the fish and shelfish vid with mike hundreds of times since they came out. this one is def goin on my mealtime rotation. love u epicurious and mike cruz
I've watched so many food videos in my life and this was the first video where the person explained WHY you shouldn't eat dead muscles/clams (the ones that dont close up when tapped). Kudos! informative and approachable
Really well explained - another great expert!! Great video!
wooooo more mike cruz! bring him on more often!!!
Thank you again! I'd love to see a video on How to Use Every Type of Herb.
This guy is a true expert.
Mike Cruz!!! Very articulate, well-spoken, and very easy to follow.
O. M. Gosh. That TUNAAAA!!!! I am literally salivating hahaha! That is the yummiest hunk of tuna I have ever seen!
Great video for beginners. Thank you.
This is the video I need. Thank you
sir... happy to have you back sir... i have been waiting for new mike cruz x epicurious content since forever and i'm happy to say my wait is over
This video should be seen by everyone that works the fish counter! Excellent🐟♥️
Very informative ❤
As a seafood clerk, this should be a training video, for anyone getting into the seafood business. Great video, and thank you for making it.
I enjoy watching this dude. I feel I've learned.
Our chain supermarket added an iced seafood section in the butcher area. So glad to say ive never seen the questionable fish there
I'm so glad to see Mike back
i miss the trumpet TA DAH sound when we move onto a new fish
Sure we miss Mike Cruz so much!!!! ❤
Going so far as to show real life bad examples too is super helpful
Seeing this video reminds me how fortunate i am to catch, clean, and cook my own fish.
Ill catch, clean, vacuum seal and freeze my fish all in the same day. When doing that, some fish stay fresh for 18 months in the freezer.
Pompano holds very well when cleaned quickly and properly and the vacuumed sealed and frozen.
Great video. I learned more.
GREAT Video!
Great tips!
really miss this Mike guy since his 'crab videos' n filleting fish 🎉
i. love. this. guy. I LOVE HIM HES SO ENTERTAINING
Great video!
Rejoice the handsome fish daddy is back😍
Welcome back, king
How did they get the bad fish? Did they go to a fish store and say "gimme your worst fish"
Probably bought it ahead of time and had it sitting out or something
HE'S BACK!!
Me: So tired every day
Also me: Watching in-depth buying fresh fish guide at 4 am
6:05 You forgot one/two things on shrimp. They should be "firm" to the touch between two fingers, and not soft or squishy. I've had many shrimp that passed the touch/smell test but their texture was too soft... bad every time. Also their armor should be "hard" as well to the touch.. if the armor is soft or comes apart rubbing it they are on the way out or already bad.
17:45 Crab looks doomed. 😋
HES BACK
Please, do the flour test and check if there are hot spots. Thank you
Can you please make more well equipped videos I've seen every single one and i really like it but it hasn't come out in 6 months
Could we get “how to use/pair every wine”?
he back!!!!!!
Thankfully evolution takes care of all the potentially harmful stuff generally. Most of the stuff he listed as red flags would make an average person go “gross!” - it’s the green flags that are easier for us to miss.
I beg to differ, on the FDA approved ingredients. The FDA allows us to have many, many things that are banned in the EU and Great Britain.
So that tuna is actually a bit on the older side, the blood line starts out as blood red, then black, then grayish
What do you mean everything is centered in the shell of the crab? You don't eat the claws??
Gulf shrimp has a strong iodine type taste to me.
18:10 that's one sad looking lobster
that lobster looks so sad with its puppy eyes!!
beady eyes
MIKE WE MISSED U
I’m vegetarian and I watched the whole thing
How to tell there’s a vegetarian nearby?
You don’t have to. They will tell yourself
I don't know anything about fish, I would like to make sushi~ would it be okay to get the tuna steak?
How do i prepare it? do i need to clean it with water?
Can i eat it raw?
Google is your friend here.
Both of the salmons you showed are farm raised. Wild caught salmon is a much darker red. Light orange is always the color of farm raised.
Interesting
“Trust your fishmonger”? Uh no. I trust RUclips guy.
If it smells like fish, it's a dish.
If it smells like cologne, leave it alone.
Yikes to not getting Digby, Nova Scotia scallops 💀💀💀💀💀💀💀💀
We need case studies on fish & preservatives. Just because it is wildly caught doesn't mean not tampered with additives & coloring. Food is getting fake n junky.
When do customers ever get a chance to touch the fish they buy, though?
i need him…
I can smell some of the bad fish😵💫
Currently eating salmon
Bad salmon is like salmon that entered the stream
Farmed salmon isn’t naturally pink. They dye it
Just random info
They feed them dye
0:01 me after 18 years living with 5 sisters in one house
🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
Learn to write, post something meaningful and seek help for your emoji addiction.
wait what if my tuna nigiri is light purple?😅
Wegmans 😍
ASC and MSC, arent those bribed to give out the certification?
Who decides who's a fish expert? Is there a fish association?
Sounds fishy to me
It’s wild there’s like degrees for this in school lol
But I love eating fish mustard
I didn't need to hear the expression fish-mustard
Needs timestamps
forgot to add that most salmon are artificially colored orange
what's wrong with salmon breaking apart? In my experience it can happen in a day or 2.
DON'T BE FOOLED BY THE PINK STUFF
Never by walmart brand meat!
he fine
How do the species of fish rank in terms of best taste?
Wow, Safeway grocery store carries all of the bad examples.
is it weird that i wanna keep the lobster and the crab as pets?
No, but I wouldn't advise it. 😂
That bloodline along the back inside the fish is the fish’s kidney.
🙌👍👍👍
Flashlight Sales will also go up.. I have had serious food poisonings at Sea Food Buffets and so this is a great video but will not stop the diarrhoea
Feesh
The way you said trimethylamine hurt my feelings.
No timestamps in 2023
I Miss Dan
MHERK KKERZ
Ok
nice explanation but bad examples those bad ones are way too obvious
PointCrow????
Am I the only person flabbergasted by the fact that there is a job category of fish mongering?
it can actually be a very lucrative job, especially if you live in an area where fresh seafood is always available! fish mongers are basically the butchers of the seafood world :)
Yes. Sorry.
But now you know!🙂