6:05
Why I Don't Test Fish with a Thermometer
Helen Rennie
8:07
Salmon Miso Poke Bowl
9:42
How to Grill and Eat a Whole Fish (Branzino)
4:52
Salmon Teriyaki - How to Make Salmon Teriyaki with 3 ingredients in 10 min
9:03
Seared Tuna (and how to brown it faster)
7:42
Seared Striped Bass (the Secrets Restaurants Won't Tell You)
8:53
Balsamic Soy Glazed Salmon
9:04
Herring or Salmon in a Fur Coat (Shuba)
5:30
Tuna Pate with Sun Dried Tomatoes
4:28
Boneless Dutch Herring Delivered in 2 Days!
6:19
Cod Stew Anyone Can Make
7:55
Salmon pate (Best First Fish Dish)
8:30
Miso Sake Sable (a.k.a. Black Cod or Butterfish)
6:59
Mahi-mahi with Kale Pesto and Saffron Rice
26:38
How to Buy Fish (Part 1)
8:37
Fish Cakes (That Could Make a Crab Cake Jealous)
17:59
How to Cook Fish (Fish Types, Cooking Methods, Doneness)
13:12
Bouillabaisse and How to Make Fish Stock
17:53
Mercury & PCBs in Fish (ft. Dr. Ken Drouillard)
13:29
How to Buy Fish (Part 2)
6:42
Gambas al Ajillo (Spanish Garlic Shrimp)
6:51
Swordfish Provencal
4:17
Sous-Vide Cod with Crispy Potatoes (Sous-Vide Series, Ep. 6)
4:44
Sous-Vide Shrimp with Romesco (Sous-vide series, Ep. 5)
7:01
Mackerel Tartar with Beets
13:51
How to Grill Salmon
7:51
Potato Salad with Salmon
7:11
Causa -- the Best Mashed Potatoes You've Never Heard of
7:52
Peruvian Ceviche is NOT Cooking Fish in Lime Juice
4:19
Pasta with Sardines (for reluctant fish cooks)
4:12
Arctic Char Lettuce Wraps
4:18
Seared Scallops
Trout in Almonds (10 min dinner)
5:57
Skate Wing with Brown Butter
6:28
Bluefish with Crispy Potatoes
6:34
Cooking Octopus with San Sebastian Food
7:29
Salmon Salad (with avocado, sprouts, watermelon radish)
7:17
Grilled Swordfish (marinades, doneness, & heat control explained)
4:59
How to Grill Fish
3:50
Glazed Trout (a 5 min dinner)
6:48
Testing Fish for Doneness
1:26
Removing Skin from Fish Fillet
6:24
Searing Fish with Skin
4:23
Octopus (poached and broiled)
3:40
Chicken Nuggets and Fish Sticks
3:19
Removing Worms from Fish
3:48
Salting proteins (meat, fish, chicken, etc)
5:13
Cooking and Deboning a Whole Fish
