When it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips. The flesh overcooks. But when you master this simple and reliable technique you’ll never go out for fish again.
There’s no centerpiece quite as dramatic than a salt-baked fish. It’s all about making a tight seal with the salt crust—it forms a mini-oven around the fish, keeping the flavors of the aromatics inside. Add just enough water to the salt until it feels like very wet sand. To test it out, pack a little in the palm of your hand; if it holds its shape without cracking, you’re good to go. (If not, add more water.)
You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.
Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-salmon-with-lemon-sesame-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5b996e3760d00151f019a31b">
Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
Meet poké, the Hawaiian raw fish dish having its moment in the sun. There are so many poke bowl places popping up that you might never have thought to make it at home. Think again, cause this delicious raw fish and rice combo is easier than you'd expect. The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.
Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
Brad and special guest Matty Matheson are back for Part 2 of Noodling! After an adventurous day in the wourders of Oklahoma, Brad and Matty head back to Skipper's house to break down and cook up the catfish they caught with their bare hands.
Join Chef Rawlston Williams as he makes beer-battered fish and chips, a perennial seafood favorite. Though you'll often see it served with a lemon wedge, Rawlston elevates your normal pub fare by making a fresh lemon sauce to go with the crispy fried filets and yukon gold wedges.
Try this healthy dish of fish at home! It's juicy. It's citrusy. It's alluring. Beckoning your tastebuds, your heart becomes ensnared in the pescatarian lifestyle. Or not, maybe you just like fish. This one is good!
Chef Marc Forgione visits Samsung's 837, a creative space in New York City, where you can interact with art, try out virtual reality, and discover new, innovative technology. There, Forgione shows us how to make spicy tuna tartare on avocado toast.
Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-scallops-with-nori-ginger-and-lime%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-58896eb970f6f42e4671db43">
