There's a kitchen nightmares where ramsey asks if the caviar was canned and another where he asked if the arctic cod was frozen. I thought that was pretty funny since this is the only way you can get these.
"First of all, I'd like to thank God..." Don't worry Joe, I got some normal-priced ones coming up. Almost to the end of the road with my stash. Might have to do a Canadian or UK special.
Matthew. I love your content. I have a culinary arts degree, and have been a professional chef. All my life I have been scared, worried, and afraid of any of the canned fish You so love. But watching Your videos. Im thinking ... Thinking I could broaden my horizons ...
Matthew, Your take on all of these canned fishes makes me smile, and sometimes laugh! You are spot on in your assessments of the fish I have had that you review. You make it FUN! Oh and Matt, yes, don't leave out your wife when there is fun stuff, like caviar, to review!
I have never tried sardines. I found your channel when I was looking at smoked oysters videos. You have inspired me. Me and my best friend are going to try king Oscar sardines and bumblebee sardines this weekend. Great content TY.
If at first you dont succeed: keep at it. I am determined to find canned fish I legitimately like; i've tried kipper snacks, various anchovies and sardines, mackerel, and a few other ones. I can choke my way through the ones ive tried but the only one I've more or less liked was a japanese brand of canned broiled saury - sweet, savory, firm like chicken (overused comparison but accurate in this case, I have a hard time with wet fish), and mildly spiced. If ever I had to eat canned fish it'd be that one but I can't quite say I _liked_ it; it was more I didn't outright reject it. Keep trying. I want very badly to enjoy canned fish (and non-canned fish too), so I'm still trying - can't say I don't like them if I haven't tried them all. You've got this 👍
Flawless virality. Opens every video with the question I am asking myself even though I can't stop watching. All because canned sardines reminded me of my childhood. smdh
Nice review. Caviar is still something of a novelty to most I suppose. I would still like to see a deeper dive into it, as there are so many types of Caviar out there in different price ranges. I mostly did Salmon Caviar. Sardines also have Caviar (Roe) btw. Sometimes you get ‘lucky’ and a poorly cleaned sardine in a can will have Roe still inside. I haven’t noticed it in your videos, but this is something to look for when ‘disecting’ sardines.
Yeah, I wonder if any roe got past me while chomping a whole sardine. I am curious about more caviar, but it seems like it should be part of a "snack ensemble," so it requires more setup. Plus, it's so homogenous that it's difficult to say much about it unless you're a real expert. I may do a comparison of lower priced sturgeon caviars in the future.
@@uthmanibn-jafar1159 reminiscent of Parmesan cheese and Romano. If it isn't from that area can't use that trade marked name. Champagne another. Seems like Europe likes to trademark food names. But as a Chef I know that a Parmesan from Wisconsin is just as good as a Parmesan from Europe. I am not super petty about being proper with names if the product is the same. Caviar is a universal name for fish eggs. But it traditionally is Sturgeon row, yes you are correct. Good job btw knowing your foods and originations, there are people out there that have no idea or just don't care. Cheers.
To be honest, Cod Caviar is not as good as some better quality Caviar. It’s pretty much a spread quality. If you want some real Caviar for a lower price, try Salmon Caviar on a bread with cheese spread or such.
Matthew, you're breaking my heart! You're going down a path I cannot follow! Just kidding my dude. I have been wanting to try caviar for the longest time. I want to try it out on blins with sour cream and dill and a shot of beluga vodka. Unfortunately it is extremely expensive where I live so I must save up a good amount first. Glad to see you trying new things.
I think to be fair, this one deserves a redo mate. Freezing would likely have broken down the structure within the individual fish eggs reducing their inner tension and, to a degree, may have homoganizing everything into limp bags of fish soup. After all, a huge part of kaviar of any kind is the textural experience. That freshness in experiencing the popping and bursting of those 'tight as a drum' little jewels of fish is what separates kaviar from just another dowdy old fish paste....a champagne without bubbles is simply not champagne.
I love the way the music kicked in. When you first tasted the caviar, it reminded me of the jean Michael Jarre musical piece called oxygen. If you're familiar with that, we used to listen to it on acid
"That's nice" with that instant smile. Hilarious. Now you are Bradley Cooper eating caviar Off toast points in the movie limitless. I love this channel
It's so weird. All my life I've been into trying and enjoying tinned fish. No one else got it, so far as I've been able to tell in my thirty-five years. Well, no one I've directly met. Old grannies will often tell me of their deceased husbands and how much they liked Kippered Herring or Sardines. Maybe that was part of it? But it's cool that there's a channel for this and it's so well done, and has a booming community.
Ever considered giving the subs a week or so heads up on a live feed where we all round up a can of the same dines and we could join you on a fishy journey? I got my chopsticks!
Great idea! YES, I have given this some thought. I have to do a little research into how to do a good stream, but I may test it out in the coming weeks. I'll give everyone a heads up.
@@CannedFishFiles I enjoy your humor and the unique ending with snow shoveling. If you want a book to read: A Confederacy of Dunces, by John Kennedy Toole
Matthew Pickup some fresh Russian Black bread they have small slice loaves that are perfect for Red Roe or black caviar at Net Cost or one of the Russki Bakeries in Brighton Beach area. I know some people like with a little butter on the bread which makes the taste pop. I find the butter makes the salmon roe more enjoyable. Any caviar you buy Red or Black get into the Freezer or Fridge when you get it home it should be kept frozen until your ready to eat thaw in fridge, once its open you have a 2-3 day window to eat it safely. If you do not want to consume it all at once put back in freezer in a sealed Tupperware container and eat it another day or you can buy your caviar in resealable for the freezer container and it does not change the texture or taste. We have a Net Cost and other Russian markets in Philly. I am Ukrainian - American and have traveled to Kyiv, Odessa where I was indoctrinated to a Plate of Sprats and Bowls of Caviar, I went to cut the tails off they said no no just stick the whole thing in your mouth. Luckily for me the bottles of vodka flowing helped get those first sprats down. Did you know Sardines and Sprats are considered a Superfood and besides Omega vitamins they have a lot of vitamin D and No Mercury. I recommend open the can part way and drain the Oil they are packed in. Throw some on a Salad, or put on some bread, Squirt some lemon juice on them,, You can mash them up with some garlic and butter and add in a sauce pan and make it in a pasta dish. I eat about 10 large cans a month. Lot of times just eat them out of the can or heat them with some spices on them in a toaster oven a few min, Enjoy !!!
I love this channel. I came here because he had an upload on gourmet sardines that I also had. I figured I'd watch a video before busting my own open. I ended up watching about 30+ videos that night just because the content is so great :)
If you ever do caviar again, I rec going to netcost in person, getting caviar there, but then also looking for freshly prepared blinis. They make them special on a specific pan. After you get home, warm up the blinis, butter them, put the caviar on them and roll them or fold them and eat! Also the black bread that was suggest - borodinski type is the type you want. It has caraway sees and a slight hint of molasses.
I wouldn't mind seeing more like this. Looks a little more labor intensive. I noticed that the yolk to whites ratio was way out of whack. And that takes planning.
I know I am really late to this. But a few years ago. I was cleaning some largemouth bass. And they had some nice looking row. I called my dad and ask can you eat it / do you want to try it. He was tge row eater normally mullet. I took him the fish and row. He and my aunts were going to have a fish fry. He called and said dont every throw at the bass row. Said it was better than any row he had ever eaten.
I threw it in the freezer because I wasn't sure if my fridge was cold enough. FWIW, I think this stuff had been frozen for a while before it was delivered to me. From my experience with other roe, I think the texture was only slightly compromised, if I assume that it was a very premium product to begin with...
Yeah, definitely that, but I've been wracking my brain now to remember when I would have had this Russian-style stuff at like an office party or something... nothing's coming up. But when I opened up the container, I definitely got that vibe of "I have been near this and eaten it before."
as someone who ate more caviar in his childhood than most people ate canned any fish.... cut fresh baguette into rings.... smother in butter. top with caviar. 1 butter to 4-5 caviar ratio.
Speaking of voilà. My COLLEGE had a large poster in the cafeteria, a drawing of a chef pulling a cloche off of some delectable cafeteria fare and in bold letters, "voilà" spelled, WAALAAH! plastered across the front.
good thinking, turn that c-bass around so it doesnt see you tearing through the spawn edit: bad puns aside, acidity most definitely does something! Most compounds that have that 'fishy' smell have basic nitrogens (high pH). bases with nitrogen are renowned in chemistry for being Shtanky. a little acid of any sort will react with the base and mellow it out a lot.
real black sturgeon caviar isn't supposed to be that black, it's more greenish grey. the best is beluga caviar it's bigger than sturgeon but also has to be dark grey. the best way to eat it is on bread and butter. a thick slice of bread, then a nice layer of butter, and on top thin layer of caviar.
i used to like black caviar as a kid but grew out of it. now we just go through ~8 kilos of red caviar a year. its a good snack but pretty high in salt. led me to cut salt out of a lot of other food we eat.
We advise you not to keep caviar in the freezer, as this will destroy its delicate texture and the texture of the roe. However, if by chance your caviar has been frozen, very slowly return it to a thawed state by keeping it in the refrigerator over ice for a day or two.
That's awesome at 3:13 you channeled yer inner Borat when you exclaimed "That's nice!!" Who knew one could get paddle fish caviar delivered to Kazakhstan. Give my best to your sister. Is she still there in the village? She's the best you know 😏😏😏
I tried $400 caviar in a Michelin 3 star restaurant in Amsterdam. It was served very fancy, but I was not impressed eating it. I don't get the hype. It reminds me of fish bait.
I don’t understand how or why metal spoons are supposed to taint the flavor yet they’re packed in metal tins. I would love to eat caviar more but i can’t get past the morality of it. Almost every species of sturgeon is critically endangered! Love this channel!
Hope you're not seeing too many ads. I wasn't going to start it up, but I heard youtube was starting to serve ads even on un-monetized videos, so I might as well get that money. Even though it's not any kind of money in terms of living, my gross revenue looks like it might be about $80 a month. Which makes it easier to rationalize $10 cans of sardines and $28(!) cans of caviar when I'm not working all the time otherwise. But don't worry, sir, we're gonna look at some pretty reasonable 'dines soon!
@@CannedFishFiles You need that ad revenue to visit Spain and Portugal sometime after the pandemic, and try their canned fish out there where they are made lol. 😊😊😊
Very nice video. If you don't mind sharing I'd like to ask how you prepared your eggs in this video into perfect little bits all separated out and not over cooked.
Thanks Tyler. I boiled the egg for about 9 minutes, which is just a little longer than I do a softish boiled egg for my ramen (for reference). Then I just removed the cooked yolk (as if to make deviled eggs) and chopped it up pretty good. What a pain in the ass!
@@CannedFishFiles I see that makes sense thank you for the description. It may have been a pain in the ass, but the presentation was very fitting for the product at hand.
The way to eat caviar is just on generously buttered white bread. No toasting, no lemons. Personally, red salmon caviar is way tastier than black stuff.
0:39 Hitchcock Presents. Whenever I watch I watch these videos. I 'm like that's the music from such & such. At least he watches good stuff. Anyways I enjoy his video. And now I'm a sardine man
Yeah, I'm interested in trying some fancier stuff. Yes, I suspect freezing is no good. It certainly affects the texture of salmon roe, but with salmon roe, the inherent quality of a product still shines through. Next time it's going to take some better timing on my part to receive the caviar and then immediately shoot the video.
Развлечения
my sardines intake is up 75% since i found your channel. thank you good sir 🐟
Those are incredible gains!
Same here!
I love when he starts talking sensual and the 70s porno music turns up.
It’s like they always say, “acidity does something.”
I can’t believe this channel only has 1k followers but I love this little sardine loving community lol
We ❤️ you too! Keep popping those cans!
That’s what I was thinking… dinesss and Tin cans who can ask for anything more!!!!
10k now! He's doin it!
12k followers now let’s go! 🍻🎈
You're rehearsing for your grand performance with her...🤗
“Fancy time… with stuff”, I like it. I think I’ll use it next time my wife and I go out.
found your videos literally a day ago and can't stop watching them... you've been blessed by the algorithm it seems
Same here it randomly showed up on my recommended. Dudes probable about to blow up.
Yeah , same. Ita sort of up my alley though. I like weird dudes and sardines and video game background music
Algorithm might finally be working again. Been too long without good weird content
@@stdesyYoung Kylo Ren eating sardines.
There's a kitchen nightmares where ramsey asks if the caviar was canned and another where he asked if the arctic cod was frozen. I thought that was pretty funny since this is the only way you can get these.
SHUT IT DOWN!!
There’s a difference between being canned and being in a can
I don't know why tf I keep clicking on your videos. But I can't stop.
"Fancy time...with stuff" should be the name of your next series! LOL! I love it!
Chicks dig Stuff, man. And everybody knows chicks dig Fancy Times. Fancy Times + Stuff is a straight-up chick trap.
Was just watching while doing dishes and I was pretty spaced out until you said "uterus" and I laughed SO hard.
I know, I gotta sign up for remedial sex ed or something!
i don't care you put it in the freezer! Just go and do what you want! love this channel since we are all ordinary people
Man, ever since you hit 1k subs, you've gone totally HOLLYWOOD... what about 'dines for the common man!?!
"First of all, I'd like to thank God..." Don't worry Joe, I got some normal-priced ones coming up. Almost to the end of the road with my stash. Might have to do a Canadian or UK special.
Just got the notificiation. What are we even doing here? 🔥🔥🔥
My man.
Very nice synth, the caviar of sound.
Matthew. I love your content. I have a culinary arts degree, and have been a professional chef. All my life I have been scared, worried, and afraid of any of the canned fish You so love. But watching Your videos. Im thinking ... Thinking I could broaden my horizons ...
Charles, some of this stuff is really something. They really manage to get a great prepared fish into a can.
I love your fish eating commentary. Thank you very much, Sincerely Micheal Hunt
That bite with the bread was priceless. The sound😍🤩😍🤩😍🤩😋
This guy is funny it took a few videos to get him but I like his humor
Matthew, Your take on all of these canned fishes makes me smile, and sometimes laugh! You are spot on in your assessments of the fish I have had that you review. You make it FUN! Oh and Matt, yes, don't leave out your wife when there is fun stuff, like caviar, to review!
production value this episode is crazy
I love watching this channel while enjoying a can of herring😋
I have never tried sardines. I found your channel when I was looking at smoked oysters videos. You have inspired me. Me and my best friend are going to try king Oscar sardines and bumblebee sardines this weekend. Great content TY.
how was it
Yeah I’m also curious if you liked it haha
If at first you dont succeed: keep at it.
I am determined to find canned fish I legitimately like; i've tried kipper snacks, various anchovies and sardines, mackerel, and a few other ones. I can choke my way through the ones ive tried but the only one I've more or less liked was a japanese brand of canned broiled saury - sweet, savory, firm like chicken (overused comparison but accurate in this case, I have a hard time with wet fish), and mildly spiced. If ever I had to eat canned fish it'd be that one but I can't quite say I _liked_ it; it was more I didn't outright reject it.
Keep trying. I want very badly to enjoy canned fish (and non-canned fish too), so I'm still trying - can't say I don't like them if I haven't tried them all.
You've got this 👍
must have not liked them haha
uh oh to never be heard from again 😂 🐠 ☠️ 😂
Great episode! Fun watching you boldly go
I am glad you are spending time with us..love the same thing you do..
No pink,even if I am a girl...I'd eat sea urchin.Try sea urchin! I want to hear your opinion of it's taste.🤔
Flawless virality. Opens every video with the question I am asking myself even though I can't stop watching. All because canned sardines reminded me of my childhood. smdh
Nice review. Caviar is still something of a novelty to most I suppose. I would still like to see a deeper dive into it, as there are so many types of Caviar out there in different price ranges. I mostly did Salmon Caviar.
Sardines also have Caviar (Roe) btw. Sometimes you get ‘lucky’ and a poorly cleaned sardine in a can will have Roe still inside. I haven’t noticed it in your videos, but this is something to look for when ‘disecting’ sardines.
Yeah, I wonder if any roe got past me while chomping a whole sardine. I am curious about more caviar, but it seems like it should be part of a "snack ensemble," so it requires more setup. Plus, it's so homogenous that it's difficult to say much about it unless you're a real expert. I may do a comparison of lower priced sturgeon caviars in the future.
That stuff isn't caviar. Just like whisky made outside Scotland isn't scotch, roe that comes from a fish other than sturgeon is NOT caviar.
That was going to be my first comment. So you can't get proper caviar in America? 😢
@@nuaapeerlink6746 we can but it is very expensive. Even small amounts are hundreds of dollars
@@uthmanibn-jafar1159 reminiscent of Parmesan cheese and Romano. If it isn't from that area can't use that trade marked name. Champagne another. Seems like Europe likes to trademark food names. But as a Chef I know that a Parmesan from Wisconsin is just as good as a Parmesan from Europe. I am not super petty about being proper with names if the product is the same. Caviar is a universal name for fish eggs. But it traditionally is Sturgeon row, yes you are correct. Good job btw knowing your foods and originations, there are people out there that have no idea or just don't care. Cheers.
I love your approach to finding flavor combos... brute force cooking.
Love that you did some caviar! And now i know Cod caviar is a decent replacement for a tenth of the cost. hell ya brother
To be honest, Cod Caviar is not as good as some better quality Caviar. It’s pretty much a spread quality. If you want some real Caviar for a lower price, try Salmon Caviar on a bread with cheese spread or such.
Your personality and humor are absolutely wholesome.
Actually my new favorite channel btw 😀 🐟🐟🐟
We need some “Dines” merch…. Maybe you already have some. I’m not sure. Keep rockinnn the tinsss!!!!!!
Matthew, you're breaking my heart! You're going down a path I cannot follow! Just kidding my dude. I have been wanting to try caviar for the longest time. I want to try it out on blins with sour cream and dill and a shot of beluga vodka. Unfortunately it is extremely expensive where I live so I must save up a good amount first. Glad to see you trying new things.
Yeah, that's a classic recipe, according to my research. I'm very excited about trying genuine beluga caviar sometime in the future.
Upright bass I'm all in
I think to be fair, this one deserves a redo mate. Freezing would likely have broken down the structure within the individual fish eggs reducing their inner tension and, to a degree, may have homoganizing everything into limp bags of fish soup. After all, a huge part of kaviar of any kind is the textural experience. That freshness in experiencing the popping and bursting of those 'tight as a drum' little jewels of fish is what separates kaviar from just another dowdy old fish paste....a champagne without bubbles is simply not champagne.
Butter on the bread is almost a must!
haven't tried sardines, but bought my first can this week, because of you. new subscriber here. i'll keep you posted.
Good luck, let me know how it goes!
Well how did it go?!
I've had "real" caviar once and really liked it. I've tried several other fish eggs (like smelt and salmon) and liked those, too!
I recommend just eating it with a spoon and crème fraiche…. Maybe a Bellini or two thrown in there
I love the way the music kicked in. When you first tasted the caviar, it reminded me of the jean Michael Jarre musical piece called oxygen. If you're familiar with that, we used to listen to it on acid
"That's nice" with that instant smile. Hilarious. Now you are Bradley Cooper eating caviar Off toast points in the movie limitless. I love this channel
Great video!
It's so weird. All my life I've been into trying and enjoying tinned fish. No one else got it, so far as I've been able to tell in my thirty-five years. Well, no one I've directly met. Old grannies will often tell me of their deceased husbands and how much they liked Kippered Herring or Sardines. Maybe that was part of it? But it's cool that there's a channel for this and it's so well done, and has a booming community.
Ever considered giving the subs a week or so heads up on a live feed where we all round up a can of the same dines and we could join you on a fishy journey? I got my chopsticks!
Great idea! YES, I have given this some thought. I have to do a little research into how to do a good stream, but I may test it out in the coming weeks. I'll give everyone a heads up.
Good idea
@@CannedFishFiles I enjoy your humor and the unique ending with snow shoveling. If you want a book to read: A Confederacy of Dunces, by John Kennedy Toole
My gf loves fancy time with stuff too
Niiiice! Love the videos!
Fancy time - with stuff.
Always my favourite time x'D
Why to I like watching these videos so much?!?!?
Matthew Pickup some fresh Russian Black bread they have small slice loaves that are perfect for Red Roe or black caviar at Net Cost or one of the Russki Bakeries in Brighton Beach area. I know some people like with a little butter on the bread which makes the taste pop. I find the butter makes the salmon roe more enjoyable. Any caviar you buy Red or Black get into the Freezer or Fridge when you get it home it should be kept frozen until your ready to eat thaw in fridge, once its open you have a 2-3 day window to eat it safely. If you do not want to consume it all at once put back in freezer in a sealed Tupperware container and eat it another day or you can buy your caviar in resealable for the freezer container and it does not change the texture or taste. We have a Net Cost and other Russian markets in Philly. I am Ukrainian - American and have traveled to Kyiv, Odessa where I was indoctrinated to a Plate of Sprats and Bowls of Caviar, I went to cut the tails off they said no no just stick the whole thing in your mouth. Luckily for me the bottles of vodka flowing helped get those first sprats down. Did you know Sardines and Sprats are considered a Superfood and besides Omega vitamins they have a lot of vitamin D and No Mercury. I recommend open the can part way and drain the Oil they are packed in. Throw some on a Salad, or put on some bread, Squirt some lemon juice on them,, You can mash them up with some garlic and butter and add in a sauce pan and make it in a pasta dish. I eat about 10 large cans a month. Lot of times just eat them out of the can or heat them with some spices on them in a toaster oven a few min,
Enjoy !!!
Thanks for the advice! Gonna try that black bread next time I do a NetCost order.
I don't even like sardines but I appreciate this channel anyway
Ive never had sardines before but after watching your videos, for some reason i want to try some
Fortune favors the bold is what we all say right before getting into a sketchy food and spending the next night and day on the toilet
You rock!
'The whole uterus' ❌️🤣
I love this channel. I came here because he had an upload on gourmet sardines that I also had. I figured I'd watch a video before busting my own open. I ended up watching about 30+ videos that night just because the content is so great :)
It goes great with cream cheese(Philadelphia) too! Love it in omelette too.
Great with pilsner beer 🍺
I had bought some vodka to drink during the video but I, uh... don't know what happened to it...
Champagne..🤗
@@deloreswilson1798 🥂
"I'm kinna groovin' on it" ---- yeah, that's the ticket! 😃🥳
What's the background music near the end of the video?
If you ever do caviar again, I rec going to netcost in person, getting caviar there, but then also looking for freshly prepared blinis. They make them special on a specific pan. After you get home, warm up the blinis, butter them, put the caviar on them and roll them or fold them and eat! Also the black bread that was suggest - borodinski type is the type you want. It has caraway sees and a slight hint of molasses.
I wouldn't mind seeing more like this. Looks a little more labor intensive. I noticed that the yolk to whites ratio was way out of whack. And that takes planning.
This channel is blowing my mind
“That’s nice.” 👍
Awesome.. Thank you
Good stuff, man
Love caviar..black preferred.I need a special spoon.Probably use plastic for now...🤔
Back in the 50's I ate a lot of yellow perch "Caviar." We pan fried the egg sacks coated with original Aunt Jemima pancake flour.
That sounds delicious! I really hope to have more experiences with freshwater fish. My dad took me fishing when I was a kid, but we didn't catch much.
I know I am really late to this.
But a few years ago. I was cleaning some largemouth bass. And they had some nice looking row.
I called my dad and ask can you eat it / do you want to try it. He was tge row eater normally mullet.
I took him the fish and row. He and my aunts were going to have a fish fry.
He called and said dont every throw at the bass row.
Said it was better than any row he had ever eaten.
Set up is perfect..The less fishy, the better.It's suppose to smell like the sea.
"So I put the fresh Cavier in the freezer for a couple of weeks" DUH? wtf . . .
I threw it in the freezer because I wasn't sure if my fridge was cold enough. FWIW, I think this stuff had been frozen for a while before it was delivered to me. From my experience with other roe, I think the texture was only slightly compromised, if I assume that it was a very premium product to begin with...
I eat caviar with lays potato chips and sour cream if I can’t find crème fresh or whatever, perfect way to eat it if you ask me!
You're probably subconsciously remembering having roe on sushi.
Yeah, definitely that, but I've been wracking my brain now to remember when I would have had this Russian-style stuff at like an office party or something... nothing's coming up. But when I opened up the container, I definitely got that vibe of "I have been near this and eaten it before."
Your background music reminds me of terraria the game 😂
as someone who ate more caviar in his childhood than most people ate canned any fish....
cut fresh baguette into rings.... smother in butter. top with caviar. 1 butter to 4-5 caviar ratio.
Speaking of voilà. My COLLEGE had a large poster in the cafeteria, a drawing of a chef pulling a cloche off of some delectable cafeteria fare and in bold letters, "voilà" spelled, WAALAAH! plastered across the front.
Great channel...Sardines 🤤
good thinking, turn that c-bass around so it doesnt see you tearing through the spawn
edit: bad puns aside, acidity most definitely does something! Most compounds that have that 'fishy' smell have basic nitrogens (high pH). bases with nitrogen are renowned in chemistry for being Shtanky. a little acid of any sort will react with the base and mellow it out a lot.
The love child of Jeff goldblum
real black sturgeon caviar isn't supposed to be that black, it's more greenish grey. the best is beluga caviar it's bigger than sturgeon but also has to be dark grey. the best way to eat it is on bread and butter. a thick slice of bread, then a nice layer of butter, and on top thin layer of caviar.
Lol bro Beluga is a species of sturgeon. It's not a different fish. All caviar is sturgeon roe. This stuff isn't caviar.
i used to like black caviar as a kid but grew out of it. now we just go through ~8 kilos of red caviar a year. its a good snack but pretty high in salt. led me to cut salt out of a lot of other food we eat.
We advise you not to keep caviar in the freezer, as this will destroy its delicate texture and the texture of the roe. However, if by chance your caviar has been frozen, very slowly return it to a thawed state by keeping it in the refrigerator over ice for a day or two.
4:41 the sirens actually added to the music in my opinion
That's awesome at 3:13 you channeled yer inner Borat when you exclaimed "That's nice!!" Who knew one could get paddle fish caviar delivered to Kazakhstan. Give my best to your sister. Is she still there in the village? She's the best you know 😏😏😏
I didn't it mean to sound like Borat! I guess there is something inside all of us, a universal Borat!
@@CannedFishFiles It's all good man Borat is entertaining 🤣🤣
Do you write your own music for these videos. Your music is so unique and always perfect for your scenes. I love it
Thanks a lot! Yes, I make all the music, excepting the obvious TV themes I rip off from time to time.
You modeled your entire look and mannerisms after the “I’m here for the gang bang” guy in Old School.
BRO ! You eat black caviar with a crunchy toast bread and BUTTER !
cod kaviar is best either smoked egg sack or sliced and fried in butter and garlic. Sturgeon just tastes like saltwater
I tried $400 caviar in a Michelin 3 star restaurant in Amsterdam. It was served very fancy, but I was not impressed eating it. I don't get the hype. It reminds me of fish bait.
I think freezing might affect the consistency. Fish eggs are basically veggies, and veggies get smooshy after freezing. Great work overall.
I don’t understand how or why metal spoons are supposed to taint the flavor yet they’re packed in metal tins. I would love to eat caviar more but i can’t get past the morality of it. Almost every species of sturgeon is critically endangered! Love this channel!
Metal taste only bugs me when it touches my mouth I guess.
The interiors of tins and cans are lined with a thin layer of plastic to stop metals from leeching into the food.
EMC getting that ad revenue!
I gotta stick with the 88¢ Great Value ‘dines. Much love brother.
Hope you're not seeing too many ads. I wasn't going to start it up, but I heard youtube was starting to serve ads even on un-monetized videos, so I might as well get that money. Even though it's not any kind of money in terms of living, my gross revenue looks like it might be about $80 a month. Which makes it easier to rationalize $10 cans of sardines and $28(!) cans of caviar when I'm not working all the time otherwise. But don't worry, sir, we're gonna look at some pretty reasonable 'dines soon!
@@CannedFishFiles You need that ad revenue to visit Spain and Portugal sometime after the pandemic, and try their canned fish out there where they are made lol. 😊😊😊
Download adblock pro for iOS and never look at ads again.
Very nice video. If you don't mind sharing I'd like to ask how you prepared your eggs in this video into perfect little bits all separated out and not over cooked.
Thanks Tyler. I boiled the egg for about 9 minutes, which is just a little longer than I do a softish boiled egg for my ramen (for reference). Then I just removed the cooked yolk (as if to make deviled eggs) and chopped it up pretty good. What a pain in the ass!
@@CannedFishFiles I see that makes sense thank you for the description. It may have been a pain in the ass, but the presentation was very fitting for the product at hand.
Best eaten on buttered white bread or baguette. If frozen, thaw it out in the fridge for 24 hours.
Caviar + cream cheese + toasted baguette = 🎉
The way to eat caviar is just on generously buttered white bread. No toasting, no lemons. Personally, red salmon caviar is way tastier than black stuff.
I think Dill is a big deal....... 😅
0:39 Hitchcock Presents. Whenever I watch I watch these videos. I 'm like that's the music from such & such. At least he watches good stuff. Anyways I enjoy his video. And now I'm a sardine man
That's a big ukelele
nice
It could because they're eggs...it might have caused a change in structure.They're very delicate.Especially Beluga.🤔
Caviar is great with butter and lemon on saltines. MMM!
normal people tasting things how is how!👊
Nice episode, can you do more and find the best sturgeon style caviar under $100. Also freezing it can affect the texture.
Yeah, I'm interested in trying some fancier stuff. Yes, I suspect freezing is no good. It certainly affects the texture of salmon roe, but with salmon roe, the inherent quality of a product still shines through. Next time it's going to take some better timing on my part to receive the caviar and then immediately shoot the video.
spoonbill(paddlefish) looks exactly like a sturgeon except it has a spoon shaped nose. You should've put butter on the bread.