I've had a pleasure to visit Mabel's Gone Fishing last month, and the whole experience was just perfect. We were seated at the bar, and the whole kitchen was right in front of us. When I say that the team does an amazing job, it's a gross understatement - they are true artists in the culinary craft and watching them do what they do was just as much of a delight as the dishes they produced. Watching this makes me want to hop on the plane to San Diego and eat my heart out at Mabel's.
This one's for the chefs. U guys probly already kno this trick but incase u don't. If u put a flat tray over the grill upside down it will make ur grill incredibly hot after 10min. Great for charing the prawns if ur looking to increase ur hot spot. Great vid best of luck
Mabel's meticulous approach to crafting their mackerel toast is a testament to the art of balancing flavors and textures, showcasing how attention to detail in every step can elevate a simple dish to an extraordinary experience. 🍽
@@andrewmartin2953 or you are the problem? he clearly said in spain you get those with ordering beer and he assumes they cost 40$ in the shop shown in the vid but blabla spain is expensive blabla learn to communicate
This place looks nice! Simple food, approachable and classic flavors, good quality ingredients, etc… I mean, what more could you want from a local restaurant? I will say, though, based on this video, the portions are small, so ordering dishes like the Mussels Escabeche at $14 will quickly add up to a steep bill if you want to have a proper meal, especially if you add drinks to the equation. I’ve been to restaurants like this and it’s easy to try a lot of things without thinking too much and then get shocked with the bill afterwards.
As you know preparing fish is worked by how you see what you’ need to do first,to ensure everyone that everything prepared right.there’s one thing you show love heart understanding,to put the best meal ever, and working with e great team.
Hm here in germany we have a different kind where you don't us pincers to put on the fish xD. Here you'd probably gather complaint for that thick of a toast under way to little fish (including at higher up places) its usual a take a way dish like a sandwich
I don't mean anything by this but I fished Mackerel many times visiting family in Cornwall/Ireland in the past and most of these we'd throw back because they were "tiddlers". I hope this is just native size or local overfishing and not the actual size of mac everywhere anymore because I used to catch insane 30cm around 2007-2012
You serve those shrimp unpeeled down here in the South East, you might as well close up shop. Of course, our shrimp are always wild caught. So there is that.
Awesome video of a hard-working team. The attention to detail is what many of these basement-dwelling, cheeto-covered negative- nancies in the comments section don't get here. Oh and stuff is expensive because everything (labor, shipping, fuel, rent, etc) in San Diego is expensive. Great spot.
Dan is my brother in law. He recently got divorced around the time this video was recorded and since the film crew was already on set ready to go the very morning my sister broke the news to him, Dan he decided he wouldn’t let his divorce get in the way of recording this video. That’s why he might seem unusually dispassionate but I assure you, Dan is one of the most passionate not only cooks, but people I know. I wish him and the restaurant all the best. The rest of his co-workers are also some of the most driven and passionate people I know, but I’m sure you can understand they would feel for Dan as well, especially considering that they and my sister are very close as well. I hope this clears things up a bit.
bruh at least toast the sourdough bread in the mackerel's natural oil or olive oil on the grill first before putting the smoked mackerel on top. I do like the concept where this restaurant is heading tho. Popcorn shrimp needs some sizzling Hot oil Garlic Chives/Green onion chives then a little of the sherry vinegar. So they stay crispy, but packs a punch of flavors to compliment the popcorn shrimp.
With the shells more or less the same, if you have very good and fresh dont cane it if you sell it evry day. Work diferent for better results. Some times less is more.
This, only this is great cooking. (As opposed to drape some caviar on scallops and, for the new rich expensive cheap taste, add some gold, and something small and colourful you have to delicately use tweezers for).
@@adamyoung480 Shoyu sugar blood section of dryer Ahi - everyone throw away- classic Hawaiian Pupu only old Hawaiians make this- easier now with dehydration units
@@makapa2u Aloha. Thought you were talking about Opelu/akule/halalu. Haven’t tried the ahi, but used to grill aku skeleton with some salt. Great with beer.
Having lived in San Diego I find it very curious that there are not local fish markets. It may have something to say about global warming but also economics. I know that with the change of ocean temperatures various types of fish, like tuna, find themselves close to San Diego. I'm glad you're working with mackerel. It's an unvalued fish.
I've had a pleasure to visit Mabel's Gone Fishing last month, and the whole experience was just perfect. We were seated at the bar, and the whole kitchen was right in front of us. When I say that the team does an amazing job, it's a gross understatement - they are true artists in the culinary craft and watching them do what they do was just as much of a delight as the dishes they produced. Watching this makes me want to hop on the plane to San Diego and eat my heart out at Mabel's.
This one's for the chefs. U guys probly already kno this trick but incase u don't. If u put a flat tray over the grill upside down it will make ur grill incredibly hot after 10min. Great for charing the prawns if ur looking to increase ur hot spot. Great vid best of luck
Great vids
Bring back mise en place, best show you got
*Best show they had
Nah it was good at first but lately all the restaurants of that show feel the same pretentious bs. I skipped most of the last mise en place videos.
@@anothertarnishedone5960sponsored by SD tourism
What happened to it @@cwg73160
Mabel's meticulous approach to crafting their mackerel toast is a testament to the art of balancing flavors and textures, showcasing how attention to detail in every step can elevate a simple dish to an extraordinary experience. 🍽
Wonderful attention to detail and pride in what is served! My respects!
San Diegan here, heard nothing but good things about Mabel's. I've been meaning to dine in for a while but this video sealed the deal.
I always wanted to go here!
If only it was more affordable to live in San Diego these days
Oh man! The San Diegan accents! After 24 years of not living there, it’s an accent that I can’t explain, but it’s a thing.
They do all speak the same. Like the voice is a little guttural but somehow nasally. And there’s a little exhale at the end of every sentence
"We really like to work the fish minimally so that we can really show off the flavor of the fresh product"
CURES, SMOKES, AND MARINATES the mackerel.
lol I ws thinking the same thing, this is a pretty heavy treatment
Thanks for saving me time of watching the video.
Japanese people say something like that too with sashimi, which actually suits such a statement.
Is not that much
😂
I think they meant less ingredients in the end
Here in Australia, we use those mackeral (we call them slimy mackeral) as live baits to catch much bigger Spanish Mackeral
And left overs are dog food that night for my dogs 😂.
*mackerel
It’s literally in the title, but you still managed to misspell it three times.
Good thing you're here detective.
Y'all probably serve brisket as dog food too, because that was another historically cheap cut of meat.....
@@jswjr6001 did i say slimys are bad? they are great smoked. whytf are you so angry
In Spain you get this for ordering a beer, comes as tapas. Probably 40 buck here, best of luck.
I hear ya 😂 and 1/2 $ if in the tin while in a park with friends on a picnic.
Wow Spain sounds expensive. That or you're terrible at sentence structure to convey meaning.
@@andrewmartin2953 or you are the problem? he clearly said in spain you get those with ordering beer and he assumes they cost 40$ in the shop shown in the vid but blabla spain is expensive blabla learn to communicate
it's actually $10 from what I can tell reading their menu.
@@lilpeace2622 *$40
Learn to put the dollar sign on the correct side of the number.
i love how they talk it up with something so simple
Looks really great, gave me some instant appetite for fresh seafood.
12:34 camera man knew the assigntment
🍑
gyatttt
IM DED
Not all heroes wear capes
Good thing TH-cam has zoom
This place looks nice! Simple food, approachable and classic flavors, good quality ingredients, etc… I mean, what more could you want from a local restaurant? I will say, though, based on this video, the portions are small, so ordering dishes like the Mussels Escabeche at $14 will quickly add up to a steep bill if you want to have a proper meal, especially if you add drinks to the equation. I’ve been to restaurants like this and it’s easy to try a lot of things without thinking too much and then get shocked with the bill afterwards.
Lfmao that's why I have a restaurant call NICKEL AND DYME!
As you know preparing fish is worked by how you see what you’ need to do first,to ensure everyone that everything prepared right.there’s one thing you show love heart understanding,to put the best meal ever, and working with e great team.
I HOPE THAT LAST SHRIMP WAS FOR NACHO
Holy mackerel! That’s gotta be delicious! I absolutely love smoked mackerel!
Now I'm hungry… Looks awesome
Weird comment section, lotta people down on this place (or aspects of the food). Looks pretty great to me!
Truth = 'weird' lmao. Advocating for 'positivity' doesn't make you a good person, advocating for reality/fact is (whether it's good or bad)
You're telling me a toast opened this restaurant?
disguse toast?
not even a toast. a slice of bread. they forgot to toast it.
A bunch of un-toasted mackerels disguised in human suits
Looks like a tasty/cool place to dine. Everyone's so professional. Keep it up ✌️😂
Hm here in germany we have a different kind where you don't us pincers to put on the fish xD. Here you'd probably gather complaint for that thick of a toast under way to little fish (including at higher up places) its usual a take a way dish like a sandwich
So you're telling me the "mackerel toast" is not actually toasted? 😒
wait until you learn hot dog not actually a dog.
@@HolyXerxesSometimes... it is.
yeah, I would've liked the bread to be toasted...
@@HolyXerxesit is, depending on your region though
Looks excellent!!
Absolutely beautiful!
Love the shrimp guy. He’s super cool
No caviar. No truffle. I like
Seeing that food get plated... Took my breath away 😂😂😂😂😂
Every single successful restaurant I've ever seen in the US has hard-working Mexicans in the kitchen. I don't think we'd survive without them. 👍🏼💯
Every restaurant I’ve worked in (40 plus) has a myriad of different people working there. Some Mexicans good some bad. Just like everyone else
I live in San Diego, I have to try this!!!!
What a process for the mackerel!
You have to when mackerel is the garbage of the sea
100% here for that type of content. Thanks for putting up with Samsung’s entry level products
you guys just can't pump out these videos enough
“We buy a lot of Mackerel”. “Oh yeah, you guys kill it”. I guess they do.
I just love mackerel
i hate to be that guy but the mackerel toast isnt toasted...
Hahahaha
In Indonesia we call it Sei. Read: Sè i
1:57 isn’t this what she just said?
This Guy
Yeah wtf
Greetings from Redondo Beach 🇺🇸🇺🇸.Nice video. 🌷🌷
3:23 Cameraman for the win
smh rookie try 12:33
@@fogman900 A man of fine taste 🤌
They serve 🎂
So cool 🐟 😋
She looks as about as fun as a trip to the dentist
I don't mean anything by this but I fished Mackerel many times visiting family in Cornwall/Ireland in the past and most of these we'd throw back because they were "tiddlers". I hope this is just native size or local overfishing and not the actual size of mac everywhere anymore because I used to catch insane 30cm around 2007-2012
Heaps of different varieties of mackerel it's not a singular species. These are slimy mackerel they're a schooling bait fish.
Well done guys. Good visitors to you.
I like Executive Chef Nale Holaday’s voice. She sounds really cute💞
Debearding mussels sounds like a tedious job. Props to Nacho.
They didn’t toast the bread for the “mackerel toast”?
You serve those shrimp unpeeled down here in the South East, you might as well close up shop. Of course, our shrimp are always wild caught. So there is that.
Respect !
I love seafood so much
“I don’t think anyone will be mad about it” must be the most elaborate way of saying mid I’ve ever heard.
Hmm, thought this was a video about Mackerelmore opening a new restaurant.
The way he said condom….ents😂😂😂
Awesome video of a hard-working team. The attention to detail is what many of these basement-dwelling, cheeto-covered negative- nancies in the comments section don't get here. Oh and stuff is expensive because everything (labor, shipping, fuel, rent, etc) in San Diego is expensive. Great spot.
Fine dining bar snacks? California is just built different, I don't know how anyone can afford to pay for this.
The shrimp at 6:41 dont' really make sense, why deep fry them for a crispy texture and then soak them in liquid to the point they are now soggy?
Damn that loos so cozy
Also the food is both simple and gorgeous, like it
I'm going to try to replicate it for home.
As a European, I approve this food!
Man only if this place was in NYC. 🥰😱🥰
Looks average bro at best and New York City is just as doomed as California.
Mackerel is my favorite sushi, I'd love to try this toast!
Mackerel is a fish, not a sushi or whatever
@@oenaka They said the fish first, and then the process they enjoy? stop being salty
@@oenaka stop being pedantic and go touch grass.
@@WhatThePhoking Thịt chó
@@WhatThePhoking Bet your favorite dish is Thịt chó
This was a good one
mineral steam bath remedies so much for a person. thailand is just alike senegal, eye am not going to explain any example.
Spanish have been eating a fish like mackerel toast for hundreds of years and no one ever made a video on them
You guys should try octopus a la gallega!
Damn they really oversell a 5daysold mackerel served on bread that i can get anywhere from a local bakery
The people working and owning the place seem emotionless, i can't feel the love
The vibe feels very corporate
Dan is my brother in law. He recently got divorced around the time this video was recorded and since the film crew was already on set ready to go the very morning my sister broke the news to him, Dan he decided he wouldn’t let his divorce get in the way of recording this video. That’s why he might seem unusually dispassionate but I assure you, Dan is one of the most passionate not only cooks, but people I know. I wish him and the restaurant all the best. The rest of his co-workers are also some of the most driven and passionate people I know, but I’m sure you can understand they would feel for Dan as well, especially considering that they and my sister are very close as well. I hope this clears things up a bit.
@roachfreude4395 the original commenter can now take his foot out of his mouth.
Now that you know why you can't "feel the love" maybe you can express love before you judge the cooking staff.
Welcome to the food industry
Love show amazing chef round wold
Nothing like some good Ole V cut fish
I stood up and clapped after watching this
I stood up and ate yellowtail tuna
We’re going to LA next week, and I’m going to upend our plans to make sure we jump down to this place!
wonderful
bruh at least toast the sourdough bread in the mackerel's natural oil or olive oil on the grill first before putting the smoked mackerel on top. I do like the concept where this restaurant is heading tho. Popcorn shrimp needs some sizzling Hot oil Garlic Chives/Green onion chives then a little of the sherry vinegar. So they stay crispy, but packs a punch of flavors to compliment the popcorn shrimp.
How much oil do we need? Yes.
This does look amazing but doesn't toast have to be bread that has been toasted?
I would probably just call this a mackerel open sandwich.
I would love to eat here
so simple and good. Fresh bread and sea food.
I'd like to see the deboning and fillet
Why do all these cooks speak in deuchbag?
Hipster soybeans
With the shells more or less the same, if you have very good and fresh dont cane it if you sell it evry day. Work diferent for better results. Some times less is more.
It's also good for sashimi😊
Uhhh...no!
This, only this is great cooking. (As opposed to drape some caviar on scallops and, for the new rich expensive cheap taste, add some gold, and something small and colourful you have to delicately use tweezers for).
Hawaiians do the whole fish but it’s called Dry Opelu !!!
Aloha. Different style, different fish.
@@adamyoung480 Shoyu sugar blood section of dryer Ahi - everyone throw away- classic Hawaiian Pupu only old Hawaiians make this- easier now with dehydration units
@@makapa2u Aloha. Thought you were talking about Opelu/akule/halalu. Haven’t tried the ahi, but used to grill aku skeleton with some salt. Great with beer.
if people think you're opening a can, it obviously means the dish didnt make enough of an impact lol
Before I got shot in the head, I never would've considered eating this. Now, though, I'm ma that I haven't
What, did he say eat “shrimp heads.” I love eating shrimp heads with dishes like salt n pepper shrimp. Haha
Bold to have old oil when ppl are filming lol
It's conservas, but freshly made/not canned.
"little bar snack" is gonna cost 40$
dude..thats just tinapa 😂😂
Some cool stuff shown on here but toast the bread. One and only comment, toast the bread.
Whys it so hard to fish there and provide it to the local spots???
Having lived in San Diego I find it very curious that there are not local fish markets. It may have something to say about global warming but also economics. I know that with the change of ocean temperatures various types of fish, like tuna, find themselves close to San Diego. I'm glad you're working with mackerel. It's an unvalued fish.
Tunaville and various others but you not being a local wouldn't know that
Unvalued for a reason! It's garbage
5 days for bread and fish. Yeah. I'm good
Portions look pretty small, other than that looks great.
So it’s not toast?
Wow, executive, president.... good for you 👋 *high-end restaurant 😅
wait but thats not toast
como que gambas al ajillo sin ajo?
It they don´t toast the bread it´s a sandwich not a toast.
The owner looks like Kelsey Asbille
putting raw garlic on toast but not butter tf was that about
calling it mackerel toast when it's bread