The gills should be red or bloody color depending on type of the fish and size. Usually pink gills are not good at all, gills should be bright red color or bloody red because it is most used fish organ. Sorry for my bad English I am from Mediterranean country called MONTENEGRO. Also proper freezing will leave eye of the fish clear and not foggy as well as the flesh tender and not soft. We check our fish by rolling upper side of our hand few times over the skin of the fish and then smell it for a while, if we smell something too strong or nothing at all we don't buy it because fish should smell like a fish and not like a see or nothing at all. Also every kind of fish have it's distinctive smell so You will have to learn it and sense it when buying. Also meat from the head and the belly of the fish is sometimes most tasty one, so don't throw it away, anyway you can always cook a good soup or stock from leftovers (bones and head also). People think that Mediterranean food is expensive but actually that food is "food of a poor" because Mediterranean people was fisherman and "people of earth and soil". There are three main ingredients in our cuisine: OLIVE OIL (which we have a lot because of old and new trees all around the coast), FISH (because we are near the sea) and WINE (also a lot of it because of climate possibilities, like Italy). Good luck fish lovers!!!
Vladimir Jelusic hey, I've ordered fish online which is transported quite far from the coast(different state). It was shrimp scad and it had bloody eyes. Is it bad? I'm going to order sardines next. I have no idea what to expect as I used to be a vegetarian. Can you help me?
Hey Everyday Food and Thomas Joseph, Could you recommend me a complete professional knife set that includes knives for every job and a complete pastry set as well. Thanks, Gregory
i cook that fish, filled whit vegetables like zuchinni, onion, carrots, cherry tomatoes or simple tomatoes, herbs like oregano, or basil and cumin, coarse salt, olive oil, a lot of butter also, you put it in aluminiun or in a close iron fish clamp and cooked over a barbecue rack, about 20 minutes turning, serve whit mexican green lemons juice, and salsa and home made corn tortillas
Hi, can you show us how to do a small portion of cake.. Sometimes I do the half of the original recipe but I am not sure if that's the right way to do the smaller portion, whether the ratio is right or not. #kitchenconundrums Thank you so much!
Great advice thanks. I honestly would have to give it some thought because it's seems like such a waste to not eat the rest of the meat (using it as stick doesn't count)
I've ordered fish online which is transported quite far from the coast(different state). It was shrimp scad and it had bloody eyes. Is it bad? I'm going to order sardines next. I have no idea what to expect as I used to be a vegetarian. Can you help me?
Maria Gamb leave the skin on. Put it directly on the grate skin down and never flip. Season with your preference of herbs and i usually put a few slices of lemon right on top the whole time it cooks. Never flip it
Some like that snapper have huge inedible scales. Soft scale fish like grouper and trout you can eat the skin without knowing it. The only time i leave scales on a fish like this is if your grilling it you leave it skin side down the whole cook right on the grate and never flip it then just fork it out on your plate as you eat
Wait.. to know the fish is fresh the gills are pink.. When I catch fish and put them on ice then take them home to fillet the gills are not pink they are red as they should be.. Think pink you will find is that they been on ice for a few days and drained all the blood out of the fish to make them go pink like that.
Thomas Joseph is a master of communicating technique. Love him
Awesome tip John ..
Complete information for just 5 minutes.. Amazing!!!
💛💛💛
I love this series so much! Please never stop making videos! My fiancé and I have learned so much from Thomas! You are amazing!
The gills should be red or bloody color depending on type of the fish and size. Usually pink gills are not good at all, gills should be bright red color or bloody red because it is most used fish organ. Sorry for my bad English I am from Mediterranean country called MONTENEGRO. Also proper freezing will leave eye of the fish clear and not foggy as well as the flesh tender and not soft. We check our fish by rolling upper side of our hand few times over the skin of the fish and then smell it for a while, if we smell something too strong or nothing at all we don't buy it because fish should smell like a fish and not like a see or nothing at all. Also every kind of fish have it's distinctive smell so You will have to learn it and sense it when buying. Also meat from the head and the belly of the fish is sometimes most tasty one, so don't throw it away, anyway you can always cook a good soup or stock from leftovers (bones and head also). People think that Mediterranean food is expensive but actually that food is "food of a poor" because Mediterranean people was fisherman and "people of earth and soil". There are three main ingredients in our cuisine: OLIVE OIL (which we have a lot because of old and new trees all around the coast), FISH (because we are near the sea) and WINE (also a lot of it because of climate possibilities, like Italy). Good luck fish lovers!!!
Vladimir Jelusic hey,
I've ordered fish online which is transported quite far from the coast(different state).
It was shrimp scad and it had bloody eyes. Is it bad?
I'm going to order sardines next. I have no idea what to expect as I used to be a vegetarian. Can you help me?
this is so helpful! i would love to see a video on gutting in the future
You are the man! Great user friendly video and thanks for all the information!
Sorry I did not finish my sentence! Watching you videos, I found all of your instructions and your helpful hints very useful! Thank you!
Thomas is my hero.
your techniques are amazing! thanks for the video
Gracias Thomas lo haces ver fácil y bien explicado.👍🏼😊
Hey Everyday Food and Thomas Joseph,
Could you recommend me a complete professional knife set that includes knives for every job and a complete pastry set as well.
Thanks,
Gregory
i was just gonna make fish today, thank you so much
Nicely done demo.
I am a vegetarian and I have no idea why I am watching this video instead of studying for my exam 😥
because we will find any excuse not to lol :P
+Jamie Fitzpatrick haha! True that!
The absolute peak of procrastination.
I'll definitely try this out. Thank you!
Thank you for the wonderful hints
i cook that fish, filled whit vegetables like zuchinni, onion, carrots, cherry tomatoes or simple tomatoes, herbs like oregano, or basil and cumin, coarse salt, olive oil, a lot of butter also, you put it in aluminiun or in a close iron fish clamp and cooked over a barbecue rack, about 20 minutes turning, serve whit mexican green lemons juice, and salsa and home made corn tortillas
Nice video Thomas
thank you for the techniques it did hope me a lot 😊
Very informative video! Thanks!!
Could you do a kitchen conundrum on Italian gnocchis?
LOVE this although i cook a lot im always weary of cutting whole body instead of just buying pre cuts
Can you make fish broth and Beef broth please
Thanks a lot
thanks for the tips!
Loved it. Thank you very much. :)
Hi, can you show us how to do a small portion of cake.. Sometimes I do the half of the original recipe but I am not sure if that's the right way to do the smaller portion, whether the ratio is right or not. #kitchenconundrums
Thank you so much!
Great advice thanks. I honestly would have to give it some thought because it's seems like such a waste to not eat the rest of the meat (using it as stick doesn't count)
stock* . just to add the fillet meat looks tiny compared to what I could eat if I cooked the whole fish
how do i make really great churros? should i bake them or deep fry them?
I've ordered fish online which is transported quite far from the coast(different state).
It was shrimp scad and it had bloody eyes. Is it bad?
I'm going to order sardines next. I have no idea what to expect as I used to be a vegetarian. Can you help me?
Could you do a segment on how to grill fish on the BBQ?
Maria Gamb leave the skin on. Put it directly on the grate skin down and never flip. Season with your preference of herbs and i usually put a few slices of lemon right on top the whole time it cooks. Never flip it
THANKS BABE!!!
I just finished watching the Kitchen Conundrums playlist (129 episodes), what am I to do now that there aren't any left?
Like your tips;)
Cool
Nice and clean. :)
This guy seems super cool lol
WHY WOULD YOU REMOVE THE SKIN THATS THE BEST PART :p
Some like that snapper have huge inedible scales. Soft scale fish like grouper and trout you can eat the skin without knowing it. The only time i leave scales on a fish like this is if your grilling it you leave it skin side down the whole cook right on the grate and never flip it then just fork it out on your plate as you eat
Wait.. to know the fish is fresh the gills are pink.. When I catch fish and put them on ice then take them home to fillet the gills are not pink they are red as they should be.. Think pink you will find is that they been on ice for a few days and drained all the blood out of the fish to make them go pink like that.
I think the gills should be red
me too negan
3th
2nd
the fish eyes bloody😕right
It's probably a red snapper so it could have red eyes but idk I'm not a pro
+ElseNoOone Yeah its bloody. That's why he didn't mention anything about his fish. It doesn't really matter anyway.
4th
Yo
yo
yo
I love your videos , but I don't think those fillet were cut as they should be you left some of the flesh on the bone
Fish freak me out
3th