Ike-jime Black Cod with Truffles | Michelin chef Michael Cimarusti
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- Опубликовано: 5 авг 2024
- Watch a master at work preparing local Black Cod (aka Sablefish or Butterfish) for his tasting menu at 2-Michelin star restaurant "Providence" in Los Angeles.
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Not sure why there are haters on this channel. I'm enjoying the videos and seeing chefs that are actually pationate about what they are making.
This guy is the ultimate fish monger who respects and cherishes his precious commodity. You people whom are squeamish about the death of a fish need to know vegetables do not like to die either, that's why they produce lectins. You are a human being you need to own that or simply starve to death.
i get fresh black cod or sablefish as they are known here straight off the boat.. a black cod fillet and a ling cod fillet every couple months is a great treat .
The plating was so pretty!
I didn’t know black cod were that far south, according to google, even further…. I’m surprised a deep water fish could even survive at all once brought up, even in ice water. They are tasty, although I haven’t seen one around for a few years in the markets.
Black Cod aka Sablefish aka Butterfish = Misoyaki style over Jasmine rice =- "broke da mouth" - nuff said!
Why would he need to ikejime a dead fish?
I had no idea Seth Rogen became a chef.
You mean john c riley?!
‘ground fish’ = demersal
The fish is already dead…ikejime is a brilliant technique, when the fish is alive..
Did he bleed the fish out? If he didn't that nice white filet would be a mess.
But the gasping for air while you care about freshness is not excactly humanly... Or you kill it immediatly after getting it ?
That must be good.
It was soooooo good.
Absolute carnivore here, who has always believed these methods to be inhumane. Imagine if the so-called highest form of being practiced this heinous act on their fellow highest form of being.
You've been wrong your whole life
I'm good won't ever see me in a spot like this .
I must be a fatass because I see that and expect about 4 more with it.
$125 bucks
You mean you only get a taste of the food, no regular portions ? PT Barnum was a visionary LOL 😂
I didn’t know people were going out to eat at restaurants and leaving the restaurant hungry. What?
He literally explains that it’s a tasting restaurant. This is one of a dozen or so plates that take a couple of hours to get through. I leave feeling full, bordering on a little too full if I purchased booze.
but you’re not going there to be full you’re going there to taste all of the high-quality food they make there’s more to it than just eating so you aren’t hungry
The fish has been suffocating since it was removed from the water. Using your "humane" dispatching technique is pointless after the fish has been suffering and agonizing for hours.
Fish are poikilothermic and go dormant when they’re in ice water, as you see clearly in the video. So, no, they’re not suffering or suffocating.
@@KitchenDog03 Try putting a fish hooked and put in an ice box after several hours back in the water and see what happens
Great technique but horrible way to show it. Fish is already dead smh. Once the spike goes in the head the fish didnt even move. So technically the fish suffocated.
People go to restaurants to leave hungry after spending money?
What a concept.
They serve a 7-course tasting menu - that's a lot of food - you won't be hungry afterwards.
Im definetly not convinced. A few spots of food here and there, when 70% is "presentation" idgaf@@positivelygroundfish
Too bad this place is in LA. It just keeps getting worse