CANNED SEAFOOD Taste Test
HTML-код
- Опубликовано: 3 авг 2023
- It's Friday! We're exploring more culinary wonders in the form of canned seafood!
SORTED LIVE: THE WILD WEEKENDER TICKETS - bit.ly/3PzFtTj
Sorted Live is Back with the Wild Weekender on 5th & 6th August 2023, we’re putting on an EPIC weekend of live-streamed FUN, stuffed full of your favourite video formats, brand new ideas and, of course, two completely crazy Pass It On LIVES.
GET YOUR TICKETS HERE: bit.ly/3PzFtTj
Time to CANCEL your boring dinners!
It's easier than you think to cook up banging recipes... Click here to try Sidekick FREE for 30 days: bit.ly/3tfFgsR
The awesome benefits of the Sidekick app:
- Unlock your kitchen confidence to discover awesome new ingredients and dishes
- Reduce the stress of deciding what to cook EVERY day
- Grocery shopping made simple, with an automatically-generated list
- Cook more sustainably & reduce your food waste 
Хобби
You cannot beat the Spanish and the Portuguese in the realm of canned seafood, It's such a proud cultural touchstone for us
You guys got places that serve canned fish so that shit must be good 😂
A can of Nuri Sardines is better than fish and chips for me.
Their friendship is *chef's kiss*. So great to see! And it's fun to see Ben coming in with the shots fired first. 😁🤣
"You need as many muscles as you can get"
"That was unnecessary, I've been working out. I've been trying"
"Have you?"
"I know."
😂
and these two are perfect for this segment!
Yes! We'd love a date #2, guys! Definitely do more of these!
Canned seafood industry it's very important where i come from, Galicia in the NW Spain :) We have wonderfull seafood in our coasts, so we do produce high quality canned seafood. I love to see you guys enjoying our food. 😍 Btw, in the third can, Xouba is pronounced like "Show-bah". They are little sardines. We use to eat them covered in simple flour and deep fryed. Amazing!! And the four one, the razor clams, they are from a little island near my hometown!! I'm enjoying so much this episode, seen you discovering the greatness of my homeland seafood.🤩🤩🤩
Monkfish liver in Japan is a premium part of the monkfish. We don't eat the liver of many fish, but this is a very popular one. We often eat it with ponzu (citrus soy sauce) and finely chopped spring onions.
I was kind of expecting Surstrømming being the last tin. Wise decision to not go this far 😂
Been there, done that (poor Barry!):ruclips.net/video/RO7Nfk6RGzE/видео.html
Just opening the tin would be fun; can imagine the faces they may make...lol
They already done that poor Barry’s food hell it was hilarious though go find the video 😂
@scousemummy8856 🤣🤣🤣 I must have missed that one too!
I just went to a sushi restaurant in Tokyo and found monk fish liver sushi on the menu. I remembered seeing this video so I immediately ordered this sushi. Wow! Mind blowing!! Sushi rice, nori, monkfish liver, fish eggs and topped with thinly sliced spring onion. I am so glad I watched this video, otherwise it would never occurred to me to order this sushi. Thank you sorted food for new inspirations and ideas! You have enriched my food repertoire.
Yes you can find it but pretending that monk fish liver is a staple of japanese cuisine is just being untruthful. Also this nose to fin bull is just that bull. Yes there are instances that the offal is used but most japanese kitchens I have seen have waste because they aren't using everything, especially high end sushi places that use live fish, they just mostly gut the fish pull any roe and toss the rest. This fetishization of other cultures is pretty disgusting.
Just bought tickets for the wild weekender. Hopefully my package arrived safe and sound!
Thanks so much for your support, and for sending us a package 😁 We hope you have the best time watching us LIVE.
I can't believe my husband and I are accidentally trendy. We do tinned seafood dinners all the time. A bit of good cheese, sourdough and some lovely tins is my idea of a great time
Lovely to see Espinaler on your video. We’re about 5 minutes from their factory, so eat a lot of their products. If you want to go a level up from them, you should try Carpier who do amazing canned fish, but are best known for their amazing smoked products. Carlos, the owner, is also a real character!
There is something about the tinned food vids that I just love. I think it's because you can literally never tell with tinned food if it'll be a gem or gag inducing.
When Baz said "a mousse-y tuna finish" I proper envisioned a tuna with giant moose antlers for a hot second... 😅
I didn't until I read this and now I can't unsee it😂
@@annermack Happy to be of service 🤣
Worked on Spanish vessels a lot and these tins of mussels or ansjovis were amazing snacks 😂
We bet!!!
@@SortedFood Woop I got noticed!
Using the spotlight for maybe a video idea.
One of the major causes of death of seamen are diabetes, high cholestorol and heart disease due to poor diet. Fresh vegetables and fruit can't carry long, and ships are not ideal places to cook in + storage is limited.
As a marine biologists who stays at seas for months, I have resorted to creating my own dried meals/dried fruits, but most don't taste the greatest. Would the chefs maybe have some ideas?
(I'm talking of going at sea, but I assume this would also be interested hikers for instance)
@@Afrolovertje I'm in the US, and when I was prepping for backpacks, I would look for dehydrated/freeze dried veggies and meats and beans, and just got creative with versions. If you're not backpacking and you can use canned, you have more options - canned tomatoes vs dehydrated tomato powder (there's also tomato paste in a tube). There's also pesto available in a tube which works great with pasta (you can add pine nuts and cheese, although the cheese won't last months...). I've also found freeze-dried blue cheese powder (really amazing) that totally packs flavor. Instant polenta with freeze-dried sausage, some of that blue cheese powder, and some freeze-dried olives turned out to be a surprising hit. Also I'd go for freeze-dried veggies and add some salt, maybe some tomato powder to amp up flavor, so we'd have veggies on the trail. There's an amazing amount of stuff available, at least here in the US, and I would just try to come up with flavor combinations that would work for options. It just took a lot of internet searching to find the products...
Love your detailed response!
@@Afrolovertje I don't know how big or small the boat is. but I you could look if it works to bring a few potted herbs/vegetables with you on board.
As in living. It's nice to even see some green when you are at see for so long. plus that way it is always fresh.
you could ether try to keep it alive constantly or just long enough until you get back to port. then you can replace them.
some can grow really easy like the herbs you see people grow on a balcony or even just there windowsill.
it also helps a bit with moral on board. just seeing that plant growing can be a change of scenery from that endless blue water.
Ben and Barry are a great team. Love them together.
Let's take a moment to appreciate Ebbers' ability to open tins in the most "chef-y" way. This man has kitchen charisma turned up to 11!👨🍳
xtreme rizz confirmed
When visiting Australia from east coast US, I was surprised how many options there were in tinned fish. The add-ins were something I had never experienced. Like a good tourist I took tons of photos
Going to a grocery store is one of my favourite things when traveling! Even in my own country (Canada) because what I have in the rural prairies isn't the same as Quebec or St. John.
I'm quite easily entertained.
Would it be the same for Australia? Perth and Sydney having different stuff?
While visiting Uluru, the frozen food section of the 1 local grocer on the grounds had full kangaroo tails. That was a bit of a surprise.
well you did it. I bought a tikket for both days even though I will end up watching it afterwards because of time :(
You guys bring joy to my evenings after my work. I love you all and wish you an amazing Weekend livestream!! Your videos are a small part of my life and I am glad to support you this way. Thank you.
It'll be great entertainment and help you wind down! Just finished both days and you won't be disappointed. 😁
Omg! I love monkfish liver! Or better known as ankimo. I've been told it's kind of like foie gras of the sea.
Best way to eat it in my opinion is with ponzu and topped with momiji orishi (grated daikon and chili peppers). And since it's a seasonal autumn/winter dish, best drink together with hot sake. AAh, craving some now
Look for cod liver in a can. Its lovely too.
I wish my grocers carried the more fancy tinned seafood. I like things like sardines and kippered mackerel even if they are a bit strong smelling. I remember having tinned octopus once as a kid on a dare and actually enjoying it, though it was a little rubbery. Tinned clams and mussels would be something I would try.
I grew up in South Germany where there is actually no fish -- yes there are some sweetwater fish, but not seawater fish that you get at the coast. So I only knew tinned fish or breaded fish fingers or fillets. No matter if they are yummy or not, they are good childhood memories. Oh, my childhood memories go back to times when Ebbers' parents were (presumably) not even close to even think about their relationship.
I don’t mean to be rude, and I speak German so I understand how you came to your conclusion, aber Süßwasser heißt „freshwater“ auf Englisch. And I never realized until now how funny sweetwater sounds 😂
@@-_pi_- No offense taken. I actually know this, but at that moment that word didn't come to the keyboard. Thank you for bringing that word back to my mind. 👍
You guys should go fishing/foraging on the Cornwall coast with John Locker (from The Fish Locker)! He is constantly catching and cooking razor clams and other seafood, and he really knows his stuff. I love watching his channel!
Really loved watching Ben continuesly tasting each tin.
For some reason, canned/tinned mussels is a childhood thing for me too. My grandma's boyfriend when I was like 4-8 loved them, and had me try them. So whenever I have them now, I remember the time he took me fishing in the cabin.
i had to look up the mussels after seeing them because they looked incredible. the fried fish in a tin didn't surprise me that much. one of my favorite things when i was a picky eater kid was this thing sold in asian supermarkets that is just tinned fried dace with black beans and oil. it's super super salty, but it also has bones you can easily eat, and it's great to eat with plain rice.
Yes!!! Fried dace in salted black beans. Amazingly delicious with rice porridge
I'm from Spain but I live in the UK... When I visit I always bring a few cans of mussels 😁 You can buy them everywhere, although maybe not that specific one, that looks fancy 😅 BTW, the way I eat them is with a piece of bread and enjoying the sauce/oil and mussels, that's it
Plus Worcestershire sauce as well. Try it.
Pre Brexit I used to get a care package including mussels
Nada como unos mejillones en escabeche encima de una patata frita acompañado de una buena caña de cerveza.
@@stigmarestroom una zamburiña también podría valer 🤤
This might be my favorite episode so far! You even had me looking for a lost can of fish liver in my pantry but it seems I'm all out. I guess I'm adding it to my grocery list!
I’m not generally a canned fish person, but you two gents did such a wonderful job describing them, I feel like I would quite enjoy them ( with wine, not beer)
Finally yay i know this is a weird one for a lot of people!!! I'm sure you've done your research for the episode! In the US, r/cannedsardines is basically ground zero for the new appreciation of tinned food and I've watched the groundswell of tinned seafood in the US move from these niche subreddits to the mainstream, and the tinned seafood foodtubes that came from it have been fun to watch too! As it got enough support, it flowed into the traditional tapas traditions of Spain, Netherlands, etc, to the point it is now a "rediscovery" of traditional foods and there are now a few fancy/uber hipster US restaurants that offer a tinned seafood menu, so chefs are now on it too. I really enjoyed watching that sub grow from niche "weirdo gross canned cat food eaters" to a newly re-gentrified version of a food trend!!! Hopefully this means even more high quality brands for those who always found the experience a delight.
have been in that sub since there was fewer than 100 people in it, has been strange to see it get so big!
I was speaking to a Masterchef Australia contestant the other day & she was saying that serving tinned fish like they do in some Spanish & Portuguese restaurants is becoming a big thing in the Melbourne food scene too. wish it would catch on here in the UK too, it can make for a fun evening having a few drinks with friends.
I grew up in the mountains far from sea so tinned fish (or frozen) was much easier to find than fresh.
Battered fish (usually herring, but other sea fish work too) marinated in vinegar is a thing in Poland, so that doesn't surprise me at all.
Goodness I do love mussels and those look awesome, thanks Ben and Barry for reviewing those, I might get them, especially since they are canned ;o
They really were delicious!
@@SortedFood You replied I can die now!.......after I had those canned mussels
I would recommend for more tinned fish, fried dace with black beans. This is a Cantonese favorite with a bowl of rice. I grew up with the Pearl River Bridge brand, and highly recommend it!
My father introduced us to canned fish at a young age. Favorites being smoked oysters, kippered herring, sardines and canned salmon for salmon cakes.
I still love it to this day and it's so easy to take a can, some saltines and a ziplock of crudites for a work lunch. It's also great food for camping.
Living in Missouri, it's easy to get freshwater fish in the warmer months but obviously not so much seafood any time of year (I miss San Diego!)
Smoked kippers in a tin are some of my favorite treats.
My grandfather and I often went fishing and ate sardines with saltine crackers and real Amish butter(we live near a small ordnung).
My grandmother used to make a fluffy canned salmon and mashed potato croquettes that she served with a cream sauce with little peas and those little pearl onions.
She was from Germany lots of little croquettes with potatoes and meats and sauces. Parsley sauce is a really good one.
@@Emeraldwitch30, nice memories.
But I have had coworkers act as though I brought poison into work even though I always clean the tin and any utensils before discarding them. I literally had to take the trash bag out of the office after one coworker made such a ruckus about my kippers, even though I washed the tin including the lid with soap and the fork I used. Then she said there was something wrong with me to eat food that smells and tastes like ass!
I was fed up and just asked how she knew how ass smells and tastes.
I'm Spanish and we can find any kind of delicious tinned food in the supermarket. They are usually in the high end but still easy to get.
Feeling all the good feelings being from Galicia
And when I realized you were trying to pronounce xoubas, I died a little. It is sardines in Galician, because we have our own language :)
My favourite canned seafood are zamburiñas. They are like tiny scalops.
*chef's kiss*
Are they right with the whole battered thing? I have a feeling they are mistaking fine onions for batter.
@@ChicoCabra yes, they are covered in flour, and then fried. Also, there are onion pieces in the sauce.
"spread it on some buttered toast" That is the most british thing i've heard in this episode and honestly I agree 100%
This was fascinating and came at a good time. We just did a sampler from our local cheese shop and it came with Italian tinned sardines with ratatouille (tomato, eggplant, onion, carrot in ours I think). My wife and I weren't fans, but it was because it still struck us as pretty 'fishy'. I'd love to try the razor clams and will have to keep an eye out for those.
If you like scallops then you'll love razor clams. They're sweeter & better tasting in my mind. They're also great raw, if you're collecting them from a clean beach you just pull off the brown bits & the digger foot pulls off easily.
@@Getpojke Thanks friend! I've been able to try them before, but I'll have to keep an eye out for the tin. We don't get too many imports in Kansas City, but if you keep an eye out now and then you get lucky.
I would love to have seen roasted eels in this lineup -- my favorite tinned fish. I was chowing down on a tin of them for lunch at work one day, and a Jamaican coworker had a conniption over it, telling me "ya eat from dat tin and ya gonna get ptomaine poisonin' an' die." Quaint fellow. He was made redundant a few weeks later.
I was always told muscles are in season in all the months with an 'r' in them
I tried pickled mussels last week, and I was actually surprised how moreish they were.
In South Africa we flour batter and fry fish before pickling it, the flour batter helps absorb some of the curry pickling liquid while also protecting the fish so it remains white and fresh in flavour.
We have tuna Tuesday in our house. It's for the cat. The cat literally screams when my daughter opens the tin. 😂
I adore tinned seafood. I can have seafood for myself without the hassle of getting it and cooking it, smelling up the house. I can have them in the house and enjoy them or do something with them. I adore Sardines in all forms, octopus, squid, Shellfish. In different oils, sauces, combinations. I hope more people give it a try and search out top quality that is sustainable, delicious seafood.
Try Polar brand. It's affordable and delicious. Especially their kippers and their smoked oysters. They're sometimes difficult to find, but definitely worth it.
What a wonderful bit of fun tasting experience.
I nearly skipped this because I literally cannot stomach seafood, but once again you guys really gave me an appreciation for something I wouldn't actually experience this way.
Fish and seafood is something I never liked as a child, but as I grow increasingly aware of the enormous diversity I’m making an effort to try more of. These seem like a brilliant way to do that, as my ‘enjoyment’ isn’t hinged on cooking them properly. I’m interested in the monkfish liver especially.
I'm really digging the dives into tinned and frozen foods 😊
Welcome to the wonderful spanish world of canned seafood. A big piece of our culture.
Here in the Pacific Northwest of the USA our coasts are pretty rich with razor clams. They are bigger than those in your tin and they really do have two distinct parts. Shucking and rinsing them is a lot of work, but they make fantastic chowder, fry up beautifully, and are also pretty good steamed.
Marine biologist checking in, while they're both called razor because of the shape resembling a straight razor, pacific razor clams and atlantic razor clams are entirely unrelated clams. The european razor clams and East coast America/canada razor clams are the same genus, different species, though.
Going on my 16th of work straight and couldn’t be happier to see this video to keep me awake! Yes!
Ebbers' face when he said "take a mouthful" when talking about falling off a surfboard 😂😂😂
This is the ONLY channel on which I will actually watch a review of tinned fish *shudders*! Thanks for keeping it entertaining, gentlemen, and 'see' you tomorrow!
would love to see more canned food videos like this!! i want to try all of these
Loving these friday videos
This was a great video. Seeing fish related content is always interesting, seems like there's always a new fish, or part of fish to explore and learn about!
The great thing about a sorted video is even when the boys are tasting a category of food I can’t stand, I still really enjoy watching & always learn something (but still never trying anything resembling “moussey-tuna 😮😂)
Looking forward to watching the on demand weekend.
my dad lives near the Espinaler cannery! It has a large shop front and small restaurant and all they serve is different kinds of tinned fish, cured meats, beer and vermouth and it is always excellent.
A pleasure to be featured on your channel, best wishes and cheers 🥰
Anchovies from Santoña, Spain are amazing and a must try…when I travel back to Spain, I always bring Santoña anchovies with me back to the States. Santoña is in Northern Spain, also Cantabrian.
I love all tinned seafood and always have. I repurpose the empty tins to create art. I mainly create fish ponds. Sometimes in a sculpted landscape or just in the tin alone. I miss the key style lids 😢 Heidi
I love a tinned smoked oyster. Sardines packed in hot sauce on toast is a solid meal, as well.
Loved this ❤
Monkfish liver - Ankimo (あん肝) is my favorite beer food. In Japan it is served with ponzu. The season are around fall and winter. Ooarai, is a town that specializes in Monkfish dishes and they have the tastiest Ankimo. They are also known as Foie Gras of the Sea.
Man those mussels looked so good
The way Ebbers said "I don't know" at 7:05 gave me Julia Child vibes and I love it.
I'm doing moules marinières fresh at home for the 1st time tmrw because we absolutely love moules frites but it's 27 euros per person in a restaurant nowadays... 8 euros per kilo in our local shop instead... There's a huge difference.
Moules at home it is then!
Happy cooking (and eating)! It's actually really easy to make at home even though it seems fancy.
The brines from the ones canned in such make for excellent broth even for cooking in a sauce. I’d cook the sauce then add only the brine for water and flavor before dressing the fish in said sauce.
Shopping Spree! I ordered all of your tins via Amazon. 😂 Every time you showcase foods/products, I start shopping. What I really want is Barry’s PRETENTIOUS sweatshirt! See you all this weekend. 🎉❤
Great video! Now you need to do a tinned fish date night contest! Like a pass it on, but you have to use tinned fish in each recipe!!❤❤❤❤
I love monkfish liver, and often get it from my favorite Japanese restaurant or market! Never thought to look for it in a tin before, but now I’ll have to! 🙂
Great experience. These simple tins are considered a delicacy in Spain and Portugal.
Watch out for mussels (mejillones en escabeche) when there are only 3-5 pieces per tin. Very pricey but the mussels will be XXXL size and simply delicious.
Also squid or octopus in various sauces are always a special treat.
At the top you will find oysters, sea urchins and as shown razor clams.
Just imagien that they could have got surströmming in the first part.
Barry: "I love caned seafood"
Opens clotch
Surströmming: "hello there"
Missed oppertunity really
😂 this would have been a good one.
This is the first time i get to see one of your LIVE events! I'm so SO excuted!! So much love, from Canada 🇨🇦🍁.
You can easily add pasta to the mussels and some white wine!
Deeeeelicious!
I love these canned food taste tests, would love to see more! There's some weird and wonderful. How about revieeing some super cheap stuff?
I was always confused as to why I would always see tempura shrimp or really tempura anything sitting in a bowl of ramen.... but I guess it's not always about it being super crispy.
Also, I love the bones in any tinned fish 🐟
Razor clams all the way!! My husband is originally from Washington State and got to grow up clamming every season (when red tide allowed) and razor clams were his favorite thing in the world. Battered and fried, cooked in clam chowder or from a can even; it's instant nostalgia for him. We go back to visit from time to time but I got to have my first crack at clamming a few years ago to get my own fresh when we flew out there and 🤤 they're worth every penny. There's shops down by the beaches that sell canned razor clams in the off seasons and I also got to pack a bag full of them for my return home so I could have some for special occasions!
Can’t wait for the Wild Weekender to begin! 🎉
Fascinating!
Ben’s ducktail hair style is awesome 😅
As a kid I seen thousands of bags of monkfish livers shipped to Asian markets from Gloucester, MA. It helped turn an unwanted fish into a sustainable catch for fishermen under tight restrictions.
I love mussels in italian restaurants in tomato or white wine brooth and simple white bread, nithing else needed.
But I always shied away from canned mussles, now I finally found my courage and buy a can in the mid price segment and I really love it. So thank you so much to push me in tge right direction to try.
There were a couple of surprises, there! Delish!
Razor clams are fantastic! Haven't seen them in a tin before. Please do another episode, there must be more gems like these.
They make good clam chowder fresh, no sure about canned.
I love canned food! I dont know why it gets a bad rap, you guys have demostrated time and again how amazing it can be! Justice for cans! 🎉🎉🎉🎉🎉🎉🎉
Lots work. Tuna, sardines, oysters, mussels, octopus, sweet corn all work well, in some cases better.
Tinned fruit, peaches etc, are transformed into a different product and are great. Pears and appricots another. Or Mango puree.
Somethings don't work, such as peas. Odd given sweetcorn works.
Honestly feel it is just people being snobbish as tins tend to be cheaper than fresh.
Im allergic to seafood and fresh fruits, but i can eat canned tuna and canned fruits which is nice
Some canned food is good. Some. Canned chunked chicken is great. I have an affinity for canned mushrooms too. But potatoes? They just have a strange taste that I can't get rid of in any way. Rinse them to death and they still taste funny. They're just too porous, I think and soak up that aluminum taste.
Canned food is so nasty.
I think that premium canned seafood is often some of the very best you can get and even when it seems far too expensive it's often well worth it.
"you don't have to be battered to love these"
That is prime Ebbers
Ankimo (monkfish liver) is foie gras of the sea It's the bomb (and can be made as sushi)
As a guy doing a fake New Zealander accent, this video gets a tin out of tin from me.
My favorit tinned fish here in Sweden is maceral fillet in a rich tomato sous. Just put it on some hard bread and enjoy. Or salmon buns in a lobster sous. Scrape of the sous and ad it to some béchamel for extra sous. Coat the fish in bread crumbs and fry them and serve with potatoes.
All signed up for the weekends events, going to be a great time.
Just bought my tickets for the whole weekend event. Looking forward to it as I'm laid up in bed injured at the moment.
Hope it goes well & the team has fun doing it.
My Pop loved all tins of fish, but the rest of the family stuck with tuna. As a grown up, I've tried some, but haven't been impressed. Thanks for doing this VIDEO! I'm learning a lot. 😊
OK, so far 2 for 2... Love it!!! It's a yes for the last 2... I'm all in!
I'm early! I've gotten my tickets for the live and cannot wait you guys.
You should make them taste the Norwegian Mackerel in tomato sauce, its one of our mlst eaten bread toppings
Unfortunately a bit too common in the UK too, so not as exciting to review from a British channel perspective 😅
Starting off.. you better have tinned cod roe in there somewhere. Stable for kids in Denmark. I believe there's some other stuff in there, but the majority of it is cod roe made into a shaped tin that's perfect for the old half slice rye bread. lol
Generally speaking, tins are batch cooked in an Autoclave (at pressure and temperature) They are left to cool, at which point they go through the labelling line.
Not the only way, but I have seen it a bunch. Practicing mechanical design engineer here.
It's very easy to make a simple spread with tined sardines or mackerel, with whipped cream, lemon, cappers etc... So good
really looking forward to the weekender tomorrow, it will be my first time