Frank is one of the few people i look up to, he's not only a great chef, he's also a great human being overall, he is the prime example of what a human must become to be a top notch person all over.
ive smelled their factory...and it makes my mouth water overtime......mmm i can smell it from my deck in snowy Belgrade Montana.... over 2300 miles away...
That is smoked fish heaven! I am drooling looking at the varieties they produce at Acme. I've eaten some before in NY but the whitefish is definitely my favourite! Thank you for showing us the production Frank.
I've been eating this fish since I was a kid. I've even smoked my own salmon. I love salmon; no bones about it. It's probably my favorite single food. And I still learned things watching this. Bravo, Frank. Bravo.
I love traveling to upper great lakes and stopping by the little smokey shops by the shores to get fresh smoked whitefish. That fish, on a toaster bagel, Perfection.
@@yannick8173 it also has all the heavey metals and pollutants found in the water. In the ontario fish eating guide it recommends Canadians do not eat the fat and belly of fish
@@brandonk3920 Thats why farmed fish is no good tbh, all of the chemicals added in the waters to rid the disease and bacteria ends up backfiring and causing the fish to become mutated
The dark meat is a bit tougher and chewier than the bulk of thr salmon, but has a much saltier and more of a mineral taste. I enjoy it. Goes great with cream cheese.
Frank is doing an excellent job showing the middle class working force that drives the United States. Such a humble kid who started a pizza business from the ground up.
I just made the jump from restaurant to food manufacture plant that makes over 3000 food items. I'm currently helping make thousands of pounds of beef jerky and sticks. Frank and munchies come film us! Lol plus with my background in both broadcasting and culinary let's talk show pitch hahaha
It is always so interesting to hear a true NY accent. I have a lot of transplanted friends who moved there and fake the accent. We have one in Chicago too, but I think at this point it is mostly faked when around certain groups/areas. I always enjoy the videos.
Seeing the insane amount of fish in that factory should make people considering trying the Asian Carp, since they are in the billions in US rivers. And catching them is easy, they f****ng jump in to the fishing boats! 😁
I use to work for a meat factory and it made me appreciate where my food comes from more. A day I shoveled around 4,500 pounds of various meats. The work and pay sucked but hey I needed money.
props to dude this how it be no matter what food prep job u walk into they kinda just look at u and expect it to be quick and perfect but this stuff takes time lol
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I love how Frank has respect for every one in this series regardless of what their task is. Awesome guy.
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He really is the best!
The dude is authentic and fun. No surprise everyone likes him
Frank is one of the few people i look up to, he's not only a great chef, he's also a great human being overall, he is the prime example of what a human must become to be a top notch person all over.
Frank is an international treasure, never let anything happen to this man.
@Grayson DuBose Are u sure u went to the right pizzeria?
I feel u just ate fuking Pizza hut
Grayson DuBose no u
these munchies guys motivated me to cook and enjoy food
Still waiting for the cooking part at my end
And appreciate it every bites
So a video on good food did what actual good food you have eaten irl couldnt? Truly, evolution works both ways.
@@divergentevolution8114 yes, next level
@@breitemasse Just as a dog is no longer a wolf, you are no longer a human. Pet.
*heavy new york accent*
“EHhhhhhhh it’s my guy frankiEEEE”
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Bada Bing, Bada Boom!
Frank is a legend, seems so down to earth and there is no notions to him at all. never change F.
8:27 : “ some fresh New York City water “
With that sarcastic look on his face 😂😂😂
*I see Frank Pinello, I click video and the like button before watching*
Big facts
fact
"Your Grandfather would be proud" I like those words! Thanks for taking us on this journey.
This Guy is Pure Light and Love , this World would be in a much better state if we had more people like Frank.......
Frank is a gem.
Thank you Munchies for listening!! Nice to see Frankie do his thing!
People coming together, taking pride in their work and the history behind it...good stuff!
ive smelled their factory...and it makes my mouth water overtime......mmm i can smell it from my deck in snowy Belgrade Montana.... over 2300 miles away...
I love Frank he’s the sweetest and is always very nice and appreciative to be in these restaurants and operations
I love Frank! He’s a humble human. I smile every time I watch his narration.
That is smoked fish heaven! I am drooling looking at the varieties they produce at Acme. I've eaten some before in NY but the whitefish is definitely my favourite! Thank you for showing us the production Frank.
Love, love, love lox and smoked fish, but anything with Frank is golden!
He deadass has a hair net on his snapback XD 🤦♂️
Its where his hair is lol
When I used to work on a production floor that's how I rolled, but mine was over a fitted.
@@DOJAx707 I ain't hatin or whatever but i just never seen it before XD
You good bro I took no offense.
He’s also fucking bald let’s start there
This is the best show on You Tube!!! We love Frankie!!!!! Thanks Munchies :)
Frank is such a genuine guy. I honestly want his job. Looks so interesting to have these different experiences.
This Franky, he’s a good kid
I've been eating this fish since I was a kid. I've even smoked my own salmon. I love salmon; no bones about it. It's probably my favorite single food.
And I still learned things watching this. Bravo, Frank. Bravo.
I love traveling to upper great lakes and stopping by the little smokey shops by the shores to get fresh smoked whitefish.
That fish, on a toaster bagel, Perfection.
Alright Tom Hardy I get it. You based your character in Venom off of this nervous, unassuming, but still charismatic type Brooklyn dude. I get it.
12:05 (said softly) "It's all about those long strokes" Why yes Frank, yes indeed.
😏
Outstanding production. Loved seeing the processes. Have been eating these fish my whole life and never "knew." Thanks guys.
Keep on doing your thing Frank, you rock dude.
Cheers to the 170 employees in that factory supplying the great people of New York and beyond with fresh lox! What would we do without them? 😋🙏🏼💪
when you stay up so late watching munchies that you start to hear the birds chirping :o
I don’t even eat fish, but I loved watching this video. Frank is an awesome host. Please upload videos regularly.
cut the dark meat???
it cost me an arm and a leg, I'm eating the whole damn thing !
The dark part is fat wich some people think tastes too intense. If the salmon is farmed the fat also contains higher levels of industrial pollutants
@@yannick8173 it also has all the heavey metals and pollutants found in the water. In the ontario fish eating guide it recommends Canadians do not eat the fat and belly of fish
@@brandonk3920 Thats why farmed fish is no good tbh, all of the chemicals added in the waters to rid the disease and bacteria ends up backfiring and causing the fish to become mutated
The dark meat is a bit tougher and chewier than the bulk of thr salmon, but has a much saltier and more of a mineral taste. I enjoy it. Goes great with cream cheese.
@@TheAbdi9312 farms are kind of a necessity tho bc of overfishing. Look at what’s happening w shrimp and bluefin tuna
Franks has a new series. What a blessing
I lived in Brooklyn my whole life and I I never knew about this is how you know Brooklyn is big
“How many employees do you employ here at?”
Slayer Ap lmao
that sour or that haze
he missed pastrami on rye in that list of foods to hit
Annie Park Always thought Pastrami/Reuben sandwich was more of a New York thing than lox and bagels.
annie i love you
God bless Frank and all the hard work these folks put in. Respect.
Frank is doing an excellent job showing the middle class working force that drives the United States. Such a humble kid who started a pizza business from the ground up.
15 million pounds... That's a LOT of fish
Yeah 15 million pounds
@@legendareNz Yeah 7,500 tons
@ $12-$15 per lb. That’s big money!
History never tastes so fashionable, wish could take a bite of that salmon cream cheese bagel!
Who doesn't love Frankie?!
Much respect on your demeanor and honor of the food and it's cooks. Peace
I need my weekly dose of frank pinello not gonna lie
Very enjoyable episode. Now I’m STARVIN!
Frank, Isaac Toups, and Action need to just constantly be on here 🤟🏽
Stephen palomino yes please
Farideh all day every day
We want more Frank!!!!!!
Love his shows so much I mean com-on it's great food you would enjoy
those knife men are NASTY WITH IT
that is skill for real. 100%
Frank is the best to watch always entertaining👍
@ 4.30 mark did they say the cold smoked salmon is brine for a week ?
I like frank...i want NEXT EPISODE FRANK making SUSHI,Ramen & kimchi hahahaa 😂😉
Wow this would be a dream job for me 😀 always fascinated at how anything is made. I always think hmm how did they do that? 😁
This whole video is a mood
love frank hes so humble !!! great host
i love these videos with Frankie, but when is the next season of the Pizza Show finally coming, pleaaase 🙏 it's about time 🍕 💙
I’m a simple man, I see Frank, I see lox, I leave a like.
I just made the jump from restaurant to food manufacture plant that makes over 3000 food items. I'm currently helping make thousands of pounds of beef jerky and sticks. Frank and munchies come film us! Lol plus with my background in both broadcasting and culinary let's talk show pitch hahaha
It is always so interesting to hear a true NY accent. I have a lot of transplanted friends who moved there and fake the accent. We have one in Chicago too, but I think at this point it is mostly faked when around certain groups/areas. I always enjoy the videos.
Frank is
awesome on this show!
About time! Glad to see you back!!!!
ACME Smoked Whitefish Salad is 💯👌
Amazing! I really enjoyed your video. Is Acme smoked fish available in Houston, Texas? All I ever find is Norwegian.
This is what I expect out of Brooklyn, just great people
Good work Frank.
Seeing the insane amount of fish in that factory should make people considering trying the Asian Carp, since they are in the billions in US rivers. And catching them is easy, they f****ng jump in to the fishing boats! 😁
Loving the Frank Experience, keep more coming!
Framed salmon you can tell but damn that looks legit!
My boy doing hallowed out on his bagel!!!
Framed salmon?
More Frank please
0:43 excuse me while i take off these yeezys
lol yeah I just want everyone to know I HAVE YEEZYS
Yeezy is just 220 euro lol
Ū yeah its more a fashion statement than a money flex
Awesome episode!
Joey Diaz's secret side hussle
I use to work for a meat factory and it made me appreciate where my food comes from more. A day I shoveled around 4,500 pounds of various meats. The work and pay sucked but hey I needed money.
It was nasty in there wasn't it?
Dam those workers are pros they really do make it look easy.
Low Key That Looks BOMB!!!!!!!!!!!
Frank is the man! When is the Pizza show coming back?
Good damn that looks amazing. !!!!!
love these guys vid👍✌️
Munchies makes the best content
Yo yo Glad to see u back
Frank is the realist host this channel has ever had. Maybe next to Eddie Huang
Have you tried smoked snoek on pizza Frankie? With a bit of chopped green chili and Tabasco sauce 😋
I see frank , i press like
I love frank. He’s the best.
Frank is the best.
A must indeed, smoked salmon is great anytime💯👍
On my tourist hitlist to visit.
I love Frank and I love fish!
props to dude this how it be no matter what food prep job u walk into they kinda just look at u and expect it to be quick and perfect but this stuff takes time lol
"Brooklyn is the smoked fish capital of the world"
Grimsby: are we a joke to you!
music at 12:22 ?
Hope that Frankie is doing all right. Haven’t heard anything about him since this video was posted
Please come to delaware and try cacciatores pizza!! the absolute best pizza you'll get and also cafe pomodoro:)
What's the ratio of salt to water for the salmon brine? Any former employees out there that will know?
My favorite chef! Fughetaboutit!
Frank needs his own channel!
We must protect Frank at all costs
This is the only guy I would ever get star struck around. He's my hero
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I guess we're all... off the hook on making our own smoked fish!
Omg I need whitefish on rye w mustard half sour pickles and red onion or sable on white
I love smoked salmon ... but I’m really interested in trying whitefish now.