So funny that you completely avoid cooking fish en papillote (in paper). I love this method, and it works for me every time. You know how? I open it up and check it! if I have dinner guests, I take the pouch that will be my own serving (or just use a spare), and open to test, then close it back up again. I have done this for dinner parties many, many times, and it's always a huge hit. One reason I like this method for crowds is that I can assemble the pouches ahead of time, and refrigerate them. Then I pop them into the oven just before dinner time.
Fish has always been a hit or miss thing for me. I don't eat it often enough to put that much effort into it but using some of these techniques might change my perspective. Thanks Helen! You're awesome!
I grew up eating very plain, simple, convenient foods and never really learned any cooking skills. But I have found a passion in cooking and exploring new cuisines, ingredients. Thank you so much for these videos, they are very informative and engaging. Its like being in a professional class! I'm subscribing to your channel to learn more about cooking! 😚
Love your videos you instruct people like they have some reasonable intelligence. I’m sixty years old and I haven’t had anyone enlighten me on some much in a very long time. Fish and Sous Vide is a perfect example.
Wow! You have just presented the most authoritative review of culinary fish preparation that I have seen on the internet. I have, so far, resisted the impulse to purchase an immersion circulator because your reverse sear technique always delivers such consistently good results. I must concede, though, the visuals in the sous-vide preparations are really compelling; the meat appears so delicate and moist. Oh my..... I have just talked myself into buying an immersion circulator.
This was great. I'm very comfortable cooking most fish.The why or the Teaching part if you will was extremely beneficial. Always easier to cook when I know why what's happening is happening. Makes solving problems or avoiding them entirely easier for me.
I happened upon this channel and what a treasure! Not new to cooking fish but want to do more of it with different varieties. Thanks for great info! Subscribed
Wow, I'm guilty as charged. The only way I found to cook salmon on my grill is inside Foil. I put the skin down. Cover it in butter, garlic, add juice of one lemon, and top with dill. I have to open it up once during the cooking cycle but it seems to work. That was the only way I could get my family to eat the salmon. Every other way I cook it, it turns out too dry. I like my salmon juice and tender. Thanks for the tip. You are an incredible teacher and I've learned a lot from you already.
Young lady this was one of the best break downs of cooking fish I have ever seen. Considering your Russian heritage I was a bit surprised you didn't mention Sturgeon. I live in Washington state and catch a Sturgeon called white Sturgeon. For firmness I rate Sturgeon close to shark. Your break down of salmon was very good but does actually break down further depending on the veritie of certain salmon. For example "King" salmon more commonly called Chinook have different runs. And different fat contents. So I'll offer you and a guest a fishing trip if you're ever going to be in the Pacific Northwest in the fall sometime ( that's when most of the salmon runs occur) I have a salmon boat and fish my local rivers and bays throughout the year. Fyi, I have been considering sous vid for some time now. I hadn't considered it for fish. Hmmm, now I might have to re-examine using it. Anyway I really have been enjoying your videos, very informative. Have a great day 🌤. 🐟🎣
MONKFISH RECIPE PLEASE! :) I've done almost all of your fish recipes so far to great success. But have no idea what to do with monkfish. Thanks for this great video. #realcomment
7:27 Thank you so much! I had been cooking tuna steaks by searing them for about a minute and a half per side, and they'd always end up rubbery and ovecooked on the outside, and tasting like chicken. Now, I just sear for around 15 seconds per side, then put them in the oven for a few minutes or leave them on the lowest stove setting, and they come out perfect!
Hi...I like to cook my fish, in a iron skillet with butter low heat to star till fish is nearly done on both sides, turn up the heat add soy sauce and brown both sides, oh my gosh..so good.
I find carbon steel a great alternative to nonstick. Try using a cold carbon steel pan, sprinkle about 1/2-ts of Kosher salt on the surface, and then placing the fish skin-side down.
Salmon, bass, cod, haddock and halibut are pretty much about the only fish I like eating, some I like more than others. The only problem I hv is my success rate of cooking moist, not overcooked (medium done) fish with nice crisp skin, are slim to none, which made me dislike eating and cooking fish, even though it is my only source of protein since I am a vegetarian. My favorite cooking method is searing. Tried to cook it many many times with different cooking timing and methods but I hv not had success so far despite Researching the (how to) on the web. I have not succeeded so far, please help. I really really would be very grateful. It is easier for me to know at what temp they cook because I tried all other methods. I know you said you don’t care to use a thermometer, but you sound professional and very knowledgeable. It’s amazing how much information you have, even though I consider my self smart, still couldn’t keep up. I am desperate to know how and enjoy eating fish with a fish sauce as well. 🙏🏻 thanks Please Help
I definitely agree with cooking fish with skin on. I'm not a big fish eater - primarily because of the smell it leaves in the kitchen. When I do cook fish however, it's almost always skin-on salmon. Heavily salt the skin side and season the meat before putting in a hot buttered and oiled skillet skin side down. Cover the skillet and DO NOT disturb the fish until it is cooked through. The result is a nice crispy salted skin with the meat seeming to be poached, but without excess water. Fat will start to ooze out creating the most juicy and succulent fish you could ask for. Once or twice a month is worth the fishy smell for a couple of days.
Use the microwave sous vide to the required temp. This way the thin fish will have approximately the same temp as the water (slightly below as the water content is lower than .... water ). Afterwards put it in the sous vide bath at the needed temp for 5-10 mins or so to finalize the temperature and get more even distribution. Make sure the fish has the same temperature as the water to start the microwave sous-vide and the fish should not be "pre-heated" by taking it out the fridge as the edge and middle need to be the same temperature, (this is obviously the same for any fish/meat like steak)
My uncle taught me how to steam a fish on a camp fire while fishing. Gut it pack it with herbs and butter. Wrap in news paper soack the news paper, place the wrapped up fish on to hot white Ash, pinch the spine remove the whole thing simpley
I recently made ceviche with pangasius filet ( also known as basa ) and it was pretty tasty, but they delivered way more fish than expected and i do not feel like making ceviche again. So now im stuck with 2 filets of fish and because i have never cooked fish before im mildly intimidated. And after watching your video and some research i have garnered that i have a delicate, low fat, white fish and im not buying a sous vide machine just to cook one fish. So its safe to say ive unknowingly saddled myself with quite the challenge 😂 thankfully its frozen so i can go back to the drawing board
Hi Helen. I have been enjoying looking at your cooking i try the piroshki with cabbage it was very delicious Thanks can you please help me how can I cook carp is so fisher
unfortunately, it's very hard to find carp in Boston. We don't get much fresh water fish. But the first thing I'd try is to sear it in a non-stick pan in some oil and butter.
You want to know a culinary secret about grilling fish. Put a very light layer of mayo on where it touches the grill and then season it and it wont stick to the grill. Learned it from chef Michael Cimacrusti...you’re welcome.
Helen - #realcomment About 10 years ago, I was low smoking some Salmon, to make lox, and the smoke probably didn't get much past 125F. However, I noticed some worms, in the belly flap of the fillet, which was a half of a whole fish, wild caught, that I hadn't trimmed, having only skinned. The worms had formed themselves in a circular manner, as they apparently had died, showing up in the belly flap. I have never eaten Sushi again, regardless of how fond I am of it. I do still eat lox tho, odd to figure. My question is, how serious of a health issue is this?
#realcomment To safely cook any fish in a stainless steel pan without sticking, lay a sheet of parchment paper in the pan first. Here in Australia I buy a lot of Basa fillets as they are very cheap here, I have tried most cooking methods including sou vide, I get the best results and flavour from the microwave. Simply fold the thinner tail section under to even the thickness.
Like are you just talking about the way they LOOK with a wet method cooking for the firm fish? The very best way i have every come up with to cook mahi mahi is by putting it on a piping hot pan, flip, throw enough lemon juice/ marinade/ vinegar/ water/ stock to have a thin layer on the bottom of the pan and then cover with lid to steam just until opaque. It's worked for mahi, tuna, salmon, swordfish, monk fish, and cod.
#realcomment Helen, do you have any information on skate or cuttlefish? I have no idea how to cook or prepare these, even how or what you would eat them with!
of course -- as long as the handle is oven safe. think about it this way -- your stove top is WAY hotter than the oven, so why wouldn't you put it in the oven?
Helen Help! Recently we bought some red snapper, $20 splurge for a lb. When we pan grilled it - the texture was super rubbery. Thought I over cooked it, so undercooked the remainder of the fish. Still super rubbery, It was all so rubbery and tough that none of this fish was edible - both the less cooked and more cooked. What is the deal? Did the grocery store do something to this fish? Did they freeze it before we got it? Was it something about this red snapper? Told the fish guy at the supermarket - he had no explanation. $20 bucks down the drain. I googled, but have never found the answer.
Most fish is flash frozen on the boat it's caught on before it even reaches the shore. Unless you are buying from the docks then it has certainly been frozen before it got to you.
130-135F after resting works for most fish. I like salmon at a lower temp. About 120-125 after resting. I like tuna completely raw inside. I like brown fleshed fish a bit more done (135-140F after resting). Keep in mine that those are the temperatures AFTER resting. What temp you need to stop cooking depends on how intense the heat is and how thick the fish is.
#realcomment Aww... no deep-frying? Nothing about fish & chips? I love a good beer-battered white fish with a side of perfectly crispy shoestring fries. What suggestions would you have for that?
Why I don't deep fry? I like deep fried food in small quantities and very rarely. Cleaning and storing all this oil for a few bites is a pain. It goes rancid by the next time I want to deep fry. I also can't imagine eating a full portion of deep fried stuff. It's great for an appetizer at most and I am too lazy to go through this much hassle, mess, and oil waste for an appetizer.
@@helenrennie Ah okay. I can completely understand that. I try to eat less fried food, but I don't always succeed... heh... I enjoy the flavor when the food is fried and drained correctly. Have you ever checked out alternatives like air fryers or using baking powder and/or spray oil when baking in the oven?
Helen, I made red snapper this week and it came out pretty good. I made cod tonight and I hate it. When it comes to cod I cooked it MANY times and hate it. Soft soft, not chewy and ugh the taste. I like salty cod fish sold in the packets dried out once and a while but a fresh cod YUCKO. Also I prefer fish whole. Going to stop at the fish market this weekend. I like fish chewy like chicken not soft and mushy.
Лена, вы очень приятная женщина и well known cooking instructor, но, большая просьба, поправьте ваше американское произношение. Уж очень вы говорите по-русски английские слова. В этом видео меня задело слово "специи", извините. Возможно, вы можете потерять американских подписчиков. Sorry! Успехов вам и вашему каналу!
There is no distinction between river fish and ocean fish. Lady don't ever give this knowledge in India. In all fairness most of the fish you spoke off aren't available here. And what is available is Hardy on the list
Helen, you are a terrific teacher. Thank you.
Right? I love her videos so much. My father was a chef and had his own restaurant. Some of the things she says remind me of him so much!
So funny that you completely avoid cooking fish en papillote (in paper). I love this method, and it works for me every time. You know how? I open it up and check it! if I have dinner guests, I take the pouch that will be my own serving (or just use a spare), and open to test, then close it back up again. I have done this for dinner parties many, many times, and it's always a huge hit. One reason I like this method for crowds is that I can assemble the pouches ahead of time, and refrigerate them. Then I pop them into the oven just before dinner time.
I have learned more about cooking and food from these videos than I have in all the ones I have watched, and 45 years of cooking myself.
To Gina Cable: This is sad: next, I presume that you will tell us that you are a professional cook.
Fish has always been a hit or miss thing for me. I don't eat it often enough to put that much effort into it but using some of these techniques might change my perspective. Thanks Helen! You're awesome!
I grew up eating very plain, simple, convenient foods and never really learned any cooking skills. But I have found a passion in cooking and exploring new cuisines, ingredients. Thank you so much for these videos, they are very informative and engaging. Its like being in a professional class! I'm subscribing to your channel to learn more about cooking! 😚
This is one of the most valuable cooking videos I have ever found
Love your videos you instruct people like they have some reasonable intelligence. I’m sixty years old and I haven’t had anyone enlighten me on some much in a very long time. Fish and Sous Vide is a perfect example.
Love you Helen I just cooked the perfect slice of Coho tonight. you walked me into perfection. Ciao.
"Culinary schism" is a great piece of rhethoric
Wow! You have just presented the most authoritative review of culinary fish preparation that I have seen on the internet. I have, so far, resisted the impulse to purchase an immersion circulator because your reverse sear technique always delivers such consistently good results. I must concede, though, the visuals in the sous-vide preparations are really compelling; the meat appears so delicate and moist. Oh my..... I have just talked myself into buying an immersion circulator.
Enough information here to last a lifetime. Thank you teacher Helen!
This was great. I'm very comfortable cooking most fish.The why or the Teaching part if you will was extremely beneficial. Always easier to cook when I know why what's happening is happening. Makes solving problems or avoiding them entirely easier for me.
I happened upon this channel and what a treasure! Not new to cooking fish but want to do more of it with different varieties. Thanks for great info! Subscribed
Wow, I'm guilty as charged. The only way I found to cook salmon on my grill is inside Foil. I put the skin down. Cover it in butter, garlic, add juice of one lemon, and top with dill. I have to open it up once during the cooking cycle but it seems to work. That was the only way I could get my family to eat the salmon. Every other way I cook it, it turns out too dry. I like my salmon juice and tender. Thanks for the tip. You are an incredible teacher and I've learned a lot from you already.
Young lady this was one of the best break downs of cooking fish I have ever seen. Considering your Russian heritage I was a bit surprised you didn't mention Sturgeon. I live in Washington state and catch a Sturgeon called white Sturgeon. For firmness I rate Sturgeon close to shark. Your break down of salmon was very good but does actually break down further depending on the veritie of certain salmon. For example "King" salmon more commonly called Chinook have different runs. And different fat contents. So I'll offer you and a guest a fishing trip if you're ever going to be in the Pacific Northwest in the fall sometime ( that's when most of the salmon runs occur) I have a salmon boat and fish my local rivers and bays throughout the year. Fyi, I have been considering sous vid for some time now. I hadn't considered it for fish. Hmmm, now I might have to re-examine using it. Anyway I really have been enjoying your videos, very informative. Have a great day 🌤. 🐟🎣
Helen, could you write a book or pdf about your knowledge of fish?
Seems you are really good at it :) #realcomment
MONKFISH RECIPE PLEASE! :) I've done almost all of your fish recipes so far to great success. But have no idea what to do with monkfish. Thanks for this great video. #realcomment
Helen is the best! 🙏
This video popped at the right time. I just ordered local fresh swordfish fillets.
7:27
Thank you so much! I had been cooking tuna steaks by searing them for about a minute and a half per side, and they'd always end up rubbery and ovecooked on the outside, and tasting like chicken. Now, I just sear for around 15 seconds per side, then put them in the oven for a few minutes or leave them on the lowest stove setting, and they come out perfect!
I love this lady
Hi...I like to cook my fish, in a iron skillet with butter low heat to star till fish is nearly done on both sides, turn up the heat add soy sauce and brown both sides, oh my gosh..so good.
This was so educational! Thank you for simplifying this.
Hope you develop and publish a cookbook, Helen. Love your recipes!
I find carbon steel a great alternative to nonstick. Try using a cold carbon steel pan, sprinkle about 1/2-ts of Kosher salt on the surface, and then placing the fish skin-side down.
I just subscribed. I have been watching a few videos and have learned so much!
Helen obviously has not heard of British kippers. lol. It's herring poached in milk with butter. A classic.
When people talk about world class cuisine, British food never makes the list for a reason.
Her depth of knowledge is phenomenal
Thank you so much for this!!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Brilliant video. Thank you.
This lady is amazing, Great videos!
Salmon, bass, cod, haddock and halibut are pretty much about the only fish I like eating, some I like more than others. The only problem I hv is my success rate of cooking moist, not overcooked (medium done) fish with nice crisp skin, are slim to none, which made me dislike eating and cooking fish, even though it is my only source of protein since I am a vegetarian. My favorite cooking method is searing. Tried to cook it many many times with different cooking timing and methods but I hv not had success so far despite Researching the (how to) on the web. I have not succeeded so far, please help. I really really would be very grateful. It is easier for me to know at what temp they cook because I tried all other methods. I know you said you don’t care to use a thermometer, but you sound professional and very knowledgeable. It’s amazing how much information you have, even though I consider my self smart, still couldn’t keep up. I am desperate to know how and enjoy eating fish with a fish sauce as well. 🙏🏻 thanks Please Help
I definitely agree with cooking fish with skin on. I'm not a big fish eater - primarily because of the smell it leaves in the kitchen. When I do cook fish however, it's almost always skin-on salmon. Heavily salt the skin side and season the meat before putting in a hot buttered and oiled skillet skin side down. Cover the skillet and DO NOT disturb the fish until it is cooked through. The result is a nice crispy salted skin with the meat seeming to be poached, but without excess water. Fat will start to ooze out creating the most juicy and succulent fish you could ask for.
Once or twice a month is worth the fishy smell for a couple of days.
Nice video!
Use the microwave sous vide to the required temp. This way the thin fish will have approximately the same temp as the water (slightly below as the water content is lower than .... water ). Afterwards put it in the sous vide bath at the needed temp for 5-10 mins or so to finalize the temperature and get more even distribution. Make sure the fish has the same temperature as the water to start the microwave sous-vide and the fish should not be "pre-heated" by taking it out the fridge as the edge and middle need to be the same temperature, (this is obviously the same for any fish/meat like steak)
My uncle taught me how to steam a fish on a camp fire while fishing. Gut it pack it with herbs and butter. Wrap in news paper soack the news paper, place the wrapped up fish on to hot white Ash, pinch the spine remove the whole thing simpley
Awesome and really clear video
I recently made ceviche with pangasius filet ( also known as basa ) and it was pretty tasty, but they delivered way more fish than expected and i do not feel like making ceviche again. So now im stuck with 2 filets of fish and because i have never cooked fish before im mildly intimidated. And after watching your video and some research i have garnered that i have a delicate, low fat, white fish and im not buying a sous vide machine just to cook one fish. So its safe to say ive unknowingly saddled myself with quite the challenge 😂 thankfully its frozen so i can go back to the drawing board
Just sear it in a little oil in a non-stick pan.
@@helenrennie thank you so much 🤗
great video the best
Awesome accent! 😇
Oh my God. Wonderful
Hi Helen. I have been enjoying looking at your cooking i try the piroshki with cabbage it was very delicious Thanks can you please help me how can I cook carp is so fisher
unfortunately, it's very hard to find carp in Boston. We don't get much fresh water fish. But the first thing I'd try is to sear it in a non-stick pan in some oil and butter.
#becauseittastesgood Thank you for this ! It is very helpful.
I like your channel and thumbnails !
You are a prodigy ❤️
Great video. Very informative.
You want to know a culinary secret about grilling fish. Put a very light layer of mayo on where it touches the grill and then season it and it wont stick to the grill. Learned it from chef Michael Cimacrusti...you’re welcome.
great tip!
Helen - #realcomment About 10 years ago, I was low smoking some Salmon, to make lox, and the smoke probably didn't get much past 125F. However, I noticed some worms, in the belly flap of the fillet, which was a half of a whole fish, wild caught, that I hadn't trimmed, having only skinned.
The worms had formed themselves in a circular manner, as they apparently had died, showing up in the belly flap.
I have never eaten Sushi again, regardless of how fond I am of it. I do still eat lox tho, odd to figure.
My question is, how serious of a health issue is this?
ruclips.net/video/62L_uqk26KE/видео.html
River fishes no matter how much salt you put on them they stay or test unsalty...♡♡♡😉
#realcomment To safely cook any fish in a stainless steel pan without sticking, lay a sheet of parchment paper in the pan first. Here in Australia I buy a lot of Basa fillets as they are very cheap here, I have tried most cooking methods including sou vide, I get the best results and flavour from the microwave. Simply fold the thinner tail section under to even the thickness.
Like are you just talking about the way they LOOK with a wet method cooking for the firm fish? The very best way i have every come up with to cook mahi mahi is by putting it on a piping hot pan, flip, throw enough lemon juice/ marinade/ vinegar/ water/ stock to have a thin layer on the bottom of the pan and then cover with lid to steam just until opaque. It's worked for mahi, tuna, salmon, swordfish, monk fish, and cod.
Very helpful
What was the sardine dish!?!
Wat about basa fish can I pouch it
#realcomment Helen, do you have any information on skate or cuttlefish? I have no idea how to cook or prepare these, even how or what you would eat them with!
Non stick pans can go in the oven?? :O
of course -- as long as the handle is oven safe. think about it this way -- your stove top is WAY hotter than the oven, so why wouldn't you put it in the oven?
Helen Help! Recently we bought some red snapper, $20 splurge for a lb. When we pan grilled it - the texture was super rubbery. Thought I over cooked it, so undercooked the remainder of the fish. Still super rubbery, It was all so rubbery and tough that none of this fish was edible - both the less cooked and more cooked. What is the deal? Did the grocery store do something to this fish? Did they freeze it before we got it? Was it something about this red snapper? Told the fish guy at the supermarket - he had no explanation. $20 bucks down the drain. I googled, but have never found the answer.
Jonathon Simon this happened to me too and like you I googled and never found an answer.
Most fish is flash frozen on the boat it's caught on before it even reaches the shore. Unless you are buying from the docks then it has certainly been frozen before it got to you.
Monkfish 125F rest to 135F.. What temp for delicate fishes..
130-135F after resting works for most fish. I like salmon at a lower temp. About 120-125 after resting. I like tuna completely raw inside. I like brown fleshed fish a bit more done (135-140F after resting). Keep in mine that those are the temperatures AFTER resting. What temp you need to stop cooking depends on how intense the heat is and how thick the fish is.
@@helenrennie Thank you for the excellent teaching.
#realcomment Aww... no deep-frying? Nothing about fish & chips? I love a good beer-battered white fish with a side of perfectly crispy shoestring fries. What suggestions would you have for that?
Sorry I don't deep fry at home :) I am sure you'll find lots of tutorials if you just google for it.
@@helenrennie Oh! Okay. I'll look. Thanks! Can I ask why?
Why I don't deep fry? I like deep fried food in small quantities and very rarely. Cleaning and storing all this oil for a few bites is a pain. It goes rancid by the next time I want to deep fry. I also can't imagine eating a full portion of deep fried stuff. It's great for an appetizer at most and I am too lazy to go through this much hassle, mess, and oil waste for an appetizer.
@@helenrennie Ah okay. I can completely understand that. I try to eat less fried food, but I don't always succeed... heh... I enjoy the flavor when the food is fried and drained correctly.
Have you ever checked out alternatives like air fryers or using baking powder and/or spray oil when baking in the oven?
I guess I am so happy with seared fish that I haven't felt the need to look at these options.
amazing contents
wanna be friend?
Helen, I made red snapper this week and it came out pretty good. I made cod tonight and I hate it. When it comes to cod I cooked it MANY times and hate it. Soft soft, not chewy and ugh the taste. I like salty cod fish sold in the packets dried out once and a while but a fresh cod YUCKO. Also I prefer fish whole. Going to stop at the fish market this weekend. I like fish chewy like chicken not soft and mushy.
Лена, вы очень приятная женщина и well known cooking instructor, но, большая просьба, поправьте ваше американское произношение. Уж очень вы говорите по-русски английские слова. В этом видео меня задело слово "специи", извините. Возможно, вы можете потерять американских подписчиков. Sorry! Успехов вам и вашему каналу!
no - no no, I wanna see you cook a fish
There is no distinction between river fish and ocean fish. Lady don't ever give this knowledge in India.
In all fairness most of the fish you spoke off aren't available here. And what is available is Hardy on the list
Helen how do you not have a TV show??? You are the best.