This Mackerel Toast Launched One of America's Best New Restaurants - The Experts
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- Опубликовано: 19 май 2024
- Five days. That's how long it takes to make the popular house-smoked mackerel toast at Mabel's Gone Fishing. The process starts when fresh seafood from local fishermen is delivered to the San Diego restaurant. From there, the fish is cleaned, cured, smoked, and marinated over the week.
Dedicated to serving seasonal seafood, Mabel's Gone Fishing has become a destination restaurant, achieving Michelin Bib Gourmand status and making it on Eater's 2022 Best New Restaurant list.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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Хобби
I've had a pleasure to visit Mabel's Gone Fishing last month, and the whole experience was just perfect. We were seated at the bar, and the whole kitchen was right in front of us. When I say that the team does an amazing job, it's a gross understatement - they are true artists in the culinary craft and watching them do what they do was just as much of a delight as the dishes they produced. Watching this makes me want to hop on the plane to San Diego and eat my heart out at Mabel's.
Great vids
Bring back mise en place, best show you got
*Best show they had
Nah it was good at first but lately all the restaurants of that show feel the same pretentious bs. I skipped most of the last mise en place videos.
@@anothertarnishedone5960sponsored by SD tourism
What happened to it @@cwg73160
Mabel's meticulous approach to crafting their mackerel toast is a testament to the art of balancing flavors and textures, showcasing how attention to detail in every step can elevate a simple dish to an extraordinary experience. 🍽
This one's for the chefs. U guys probly already kno this trick but incase u don't. If u put a flat tray over the grill upside down it will make ur grill incredibly hot after 10min. Great for charing the prawns if ur looking to increase ur hot spot. Great vid best of luck
Wonderful attention to detail and pride in what is served! My respects!
Absolutely beautiful!
I always wanted to go here!
If only it was more affordable to live in San Diego these days
Now I'm hungry… Looks awesome
Well done guys. Good visitors to you.
Looks excellent!!
Looks really great, gave me some instant appetite for fresh seafood.
Every single successful restaurant I've ever seen in the US has hard-working Mexicans in the kitchen. I don't think we'd survive without them. 👍🏼💯
Every restaurant I’ve worked in (40 plus) has a myriad of different people working there. Some Mexicans good some bad. Just like everyone else
i love how they talk it up with something so simple
What a process for the mackerel!
Respect !
San Diegan here, heard nothing but good things about Mabel's. I've been meaning to dine in for a while but this video sealed the deal.
Holy mackerel! That’s gotta be delicious! I absolutely love smoked mackerel!
This was a good one
I love seafood so much
Oh man! The San Diegan accents! After 24 years of not living there, it’s an accent that I can’t explain, but it’s a thing.
I just love mackerel
Looks like a tasty/cool place to dine. Everyone's so professional. Keep it up ✌️😂
“I don’t think anyone will be mad about it” must be the most elaborate way of saying mid I’ve ever heard.
So cool 🐟 😋
As you know preparing fish is worked by how you see what you’ need to do first,to ensure everyone that everything prepared right.there’s one thing you show love heart understanding,to put the best meal ever, and working with e great team.
wonderful
Seeing that food get plated... Took my breath away 😂😂😂😂😂
I HOPE THAT LAST SHRIMP WAS FOR NACHO
Damn that loos so cozy
Also the food is both simple and gorgeous, like it
I'm going to try to replicate it for home.
This place looks nice! Simple food, approachable and classic flavors, good quality ingredients, etc… I mean, what more could you want from a local restaurant? I will say, though, based on this video, the portions are small, so ordering dishes like the Mussels Escabeche at $14 will quickly add up to a steep bill if you want to have a proper meal, especially if you add drinks to the equation. I’ve been to restaurants like this and it’s easy to try a lot of things without thinking too much and then get shocked with the bill afterwards.
Lfmao that's why I have a restaurant call NICKEL AND DYME!
In Spain you get this for ordering a beer, comes as tapas. Probably 40 buck here, best of luck.
I hear ya 😂 and 1/2 $ if in the tin while in a park with friends on a picnic.
Wow Spain sounds expensive. That or you're terrible at sentence structure to convey meaning.
@@andrewmartin2953 or you are the problem? he clearly said in spain you get those with ordering beer and he assumes they cost 40$ in the shop shown in the vid but blabla spain is expensive blabla learn to communicate
it's actually $10 from what I can tell reading their menu.
@@lilpeace2622 *$40
Learn to put the dollar sign on the correct side of the number.
you guys just can't pump out these videos enough
Greetings from Redondo Beach 🇺🇸🇺🇸.Nice video. 🌷🌷
Weird comment section, lotta people down on this place (or aspects of the food). Looks pretty great to me!
Truth = 'weird' lmao. Advocating for 'positivity' doesn't make you a good person, advocating for reality/fact is (whether it's good or bad)
Here in Australia, we use those mackeral (we call them slimy mackeral) as live baits to catch much bigger Spanish Mackeral
And left overs are dog food that night for my dogs 😂.
*mackerel
It’s literally in the title, but you still managed to misspell it three times.
Good thing you're here detective.
Y'all probably serve brisket as dog food too, because that was another historically cheap cut of meat.....
@@jswjr6001 did i say slimys are bad? they are great smoked. whytf are you so angry
Love show amazing chef round wold
“We buy a lot of Mackerel”. “Oh yeah, you guys kill it”. I guess they do.
I would love to eat here
It's also good for sashimi😊
12:34 camera man knew the assigntment
🍑
gyatttt
IM DED
Not all heroes wear capes
Good thing RUclips has zoom
You're telling me a toast opened this restaurant?
disguse toast?
not even a toast. a slice of bread. they forgot to toast it.
The way he said condom….ents😂😂😂
So you're telling me the "mackerel toast" is not actually toasted? 😒
wait until you learn hot dog not actually a dog.
@@HolyXerxesSometimes... it is.
yeah, I would've liked the bread to be toasted...
@@HolyXerxesit is, depending on your region though
You guys should try octopus a la gallega!
No caviar. No truffle. I like
100% here for that type of content. Thanks for putting up with Samsung’s entry level products
I stood up and clapped after watching this
"We really like to work the fish minimally so that we can really show off the flavor of the fresh product"
CURES, SMOKES, AND MARINATES the mackerel.
lol I ws thinking the same thing, this is a pretty heavy treatment
Thanks for saving me time of watching the video.
Japanese people say something like that too with sashimi, which actually suits such a statement.
Is not that much
😂
I like Executive Chef Nale Holaday’s voice. She sounds really cute💞
Hm here in germany we have a different kind where you don't us pincers to put on the fish xD. Here you'd probably gather complaint for that thick of a toast under way to little fish (including at higher up places) its usual a take a way dish like a sandwich
so simple and good. Fresh bread and sea food.
They didn’t toast the bread for the “mackerel toast”?
I'd like to see the deboning and fillet
I don't mean anything by this but I fished Mackerel many times visiting family in Cornwall/Ireland in the past and most of these we'd throw back because they were "tiddlers". I hope this is just native size or local overfishing and not the actual size of mac everywhere anymore because I used to catch insane 30cm around 2007-2012
Heaps of different varieties of mackerel it's not a singular species. These are slimy mackerel they're a schooling bait fish.
We’re going to LA next week, and I’m going to upend our plans to make sure we jump down to this place!
Nothing like some good Ole V cut fish
Debearding mussels sounds like a tedious job. Props to Nacho.
Man only if this place was in NYC. 🥰😱🥰
Looks average bro at best and New York City is just as doomed as California.
Why do all these cooks speak in deuchbag?
How much oil do we need? Yes.
3:23 Cameraman for the win
smh rookie try 12:33
@@fogman900 A man of fine taste 🤌
i hate to be that guy but the mackerel toast isnt toasted...
Hahahaha
In Indonesia we call it Sei. Read: Sè i
1:57 isn’t this what she just said?
This Guy
Fine dining bar snacks? California is just built different, I don't know how anyone can afford to pay for this.
Hmm, thought this was a video about Mackerelmore opening a new restaurant.
As a European, I approve this food!
The owner looks like Kelsey Asbille
Bold to have old oil when ppl are filming lol
bruh at least toast the sourdough bread in the mackerel's natural oil or olive oil on the grill first before putting the smoked mackerel on top. I do like the concept where this restaurant is heading tho. Popcorn shrimp needs some sizzling Hot oil Garlic Chives/Green onion chives then a little of the sherry vinegar. So they stay crispy, but packs a punch of flavors to compliment the popcorn shrimp.
Mackerel is my favorite sushi, I'd love to try this toast!
Mackerel is a fish, not a sushi or whatever
@@oenaka They said the fish first, and then the process they enjoy? stop being salty
@@oenaka stop being pedantic and go touch grass.
@@WhatThePhoking Thịt chó
@@WhatThePhoking Bet your favorite dish is Thịt chó
This, only this is great cooking. (As opposed to drape some caviar on scallops and, for the new rich expensive cheap taste, add some gold, and something small and colourful you have to delicately use tweezers for).
It's conservas, but freshly made/not canned.
With the shells more or less the same, if you have very good and fresh dont cane it if you sell it evry day. Work diferent for better results. Some times less is more.
Hawaiians do the whole fish but it’s called Dry Opelu !!!
Aloha. Different style, different fish.
@@adamyoung480 Shoyu sugar blood section of dryer Ahi - everyone throw away- classic Hawaiian Pupu only old Hawaiians make this- easier now with dehydration units
@@makapa2u Aloha. Thought you were talking about Opelu/akule/halalu. Haven’t tried the ahi, but used to grill aku skeleton with some salt. Great with beer.
So it’s not toast?
Before I got shot in the head, I never would've considered eating this. Now, though, I'm ma that I haven't
Whys it so hard to fish there and provide it to the local spots???
Wow, executive, president.... good for you 👋 *high-end restaurant 😅
The shrimp at 6:41 dont' really make sense, why deep fry them for a crispy texture and then soak them in liquid to the point they are now soggy?
como que gambas al ajillo sin ajo?
Some cool stuff shown on here but toast the bread. One and only comment, toast the bread.
I'm going thats all there is too it
Wow
Upspeak central
She looks as about as fun as a trip to the dentist
Damn! Cult
dude..thats just tinapa 😂😂
"little bar snack" is gonna cost 40$
It they don´t toast the bread it´s a sandwich not a toast.
Damn they really oversell a 5daysold mackerel served on bread that i can get anywhere from a local bakery
American tapas bar
Alot of portuguese influence there
Nacho typical muscles
Wait.
The “toast” isn’t toasted?
WTF? 😆
This does look amazing but doesn't toast have to be bread that has been toasted?
I would probably just call this a mackerel open sandwich.
lol this girl is trippn
if people think you're opening a can, it obviously means the dish didnt make enough of an impact lol
fk me, always when i watch eaters videos im hungry
ratios are all off but ok
Owner is cute