@@nsyart tomato really balances tinned fish really well, I think you have to kind of compare/contrast. just the oil for some cheaper product the flavor can be a bit too tinned fish.
@@ansonchin5674 She thought the ones she liked more were likely the more expensive ones though, and associates the traits she likes in every case to more care and expertise--and its after the reveals that she notices other traits. This is more obvious when she's looking at the sardines, where she thinks the whole pieces fitting the can means it's better selected as opposed to hand cut, which when she was looking at the tuna, was a tell for the more premium canning then.
I don’t blame her for the octopus. The can she chose looked more premium. The color was brighter and still looked like octopus. The premium one looked sloppy…but like she said likely aged longer so is more expensive.
i mean i blame americans for driving up the food prices for tinned fish in italy, portugal and spain. please dont buy european tinned fish. we cant afford it anymore.
Bring Chef Langley back. This was excellent content on her end presenting it, but people want to know what brand was what, and we want salmon, oysters, anchovies, sprats, etc, keep it coming.
@chrismartin8832it's less about promoting the companies and more about grocery prices being so frigging expensive it would be nice to know which brand has high quality mussels (for instance) at less than a dollar an ounce.
@chrismartin8832 promote them? I mean yeah, that's a positive externality for the company. But it also tells us, the viewer, what brand we should buy instead. Because if an expert says the generic brand is better, then the rest of us can stop buying the name brand. If it's an artisnal item, we can gather whether paying a lot more is worth the price. A blind test is great. But finding out afterward what to get would be nice.
I love when people are passionate about something they love and have expertise on. This lady absolutely loves canned fish and she's just so excited to talk about it. So great to watch.
I really like her! Her passion for canned fish comes through and make you think less about the dollar sign but the product and the process itself . Being an expert ,she still comes across as someone who is approachable and doesn't seem snobbish at all.
Loved this video! The expert was clearly knowledgeable and very engaging. A few surprises in there to show that higher price doesn't always mean a better product!
@@DanWhiteT Heh, that was a happy accident. I wouldn't have noticed if you hadn't pointed it out. I am confused by the price difference of those two seemingly identical items. It seems even the pro didn't notice a difference.
if anyone sees the entertainment in this look up Canned Fish Files, its a channel on reviewing sardines and other canned fish its honestly a great channel
Those cans for the octopi looked identical except for colour, I think one was just a white labelled product sold at a significant upcharge. It won't surprise me if they came out of the exact same factory.
prolly because they dont get endrosed by the product and maybe also to avoid the product itself feeling misrepresented by the channel, which for a cooking channel showcasing food product is kinda a big deal
The first three fishes included trader joes products: their canned tuna, their smoked trout, and their mussels. TJ's would be the cheap brands. The more expensive sardines were the Ramón Peña Boneless and Skinless Sardine Fillets. I don't know the brand she preferred though.
I loved this one! As someone who grew up with a Korean mother, canned fish, especially tuna, was used in soooo many different dishes and its such a quick and easy way to get protein as well. I loved that she also talked about how higher price does not necessarily mean you'll like it better and there's nothing wrong with enjoying a cheaper option
Wow. She sure knows a lot about canned fish. I now see why she can call herself an EXPERT. I wish she would have done smoked oysters. Now I want to try mussels 😊.
Yup! I have been having those every couple of weeks. They’re delish! For mussels I buy mussels in the shell, sauced and in a microwaveable freezer package and they’re quite reasonable . About $3.50 per package which I have with some fries. They’re in a garlic sauce for classic moules frites, or I buy them in tomato sauce and have them with a bit of pasta or zucchini. I’ve always got a package in the freezer. They keep well.
I've only ever had canned sardines and tuna, but chef Langley just convinced me to try and find some canned shellfish and octopus. I love squids and octopuses, but where I live, it's kinda hard to get fresh octopus, and I limit it to only a few times a year on special trips to the sea. Also, I live in South East Asia, and the canned sardines I often see is the sardines cooked in tomato sauce, which I cannot say I love. So for the longest time I was just convinced I absolutely hated sardines, until a friend gave me a can of brined sardines preserved in oil. That one was heavenly, and the flavor was burned into my brain.
I really like this expert. Often I feel that many experts are kind of condescending towards the cheaper options and this expert is the opposite of that. She is not trashing the cheaper ones and she acknowledges that the cheaper options are there for a reason and that is to be accessible and eaten more often but the expensive version is there if you can afford it or want to treat yourself.
@@googlekonto2851as a working class person, i have never bought a can of "premium" canned fish in my life. you're not buying the better brands, don't worry. sincerely your reality check.
Very informative. I defintely have my own preferred canned tuna and salmon when I'm doing the groceries. Mackerel would have been an interesting addition. We have loads of canned options here in Korea, but I never saw it when I lived in Canada. And how did you skip the most polarizing fish of all - the anchovy!
I see all kinds of Asian varieties of mackerel in the various Asian markets here. The tiny little round tins are quite different than the tinned salmon sized ones. I also get various European tinned mackerel. I’m exploring them all since the label isn’t in English. Would love any recipes you’d like to share. For the larger tins I mostly make a sauce of sauté onions, herbs and fresh tomatoes, then add the tinned fish on top to heat through. I like black pepper so many of my dishes get a liberal application of fresh ground to finish. I ll baste it a bit to blend flavors before serving. It’s great hot or cold.
@@m.theresa1385 Most varieties of mackerel go especially well with lemon, capers, and similar tart tangy flavors. They’re potent enough to handle pretty strong flavors. Your beloved black pepper and lemon have almost never been on a bad date together (unless someone accidentally peppered your lemon cheesecake or tart stumbling in a restaurant, maybe, and it’d still be a little interesting though probably less than ideal).
0:18: 🐟 Tinned fish expert compares two types of tuna, noting visual and flavor differences. 3:16: 🐟 Tasting and comparing tinned fish for quality and production differences. 5:59: 🐟 Expert compares qualities of tinned fish, emphasizing premium features and nutritional benefits. 8:52: 🐟 Tasting and comparing different sized muscles, noting flavor and tenderness. 11:49: 🐟 Taste testing canned octopus for quality and freshness. 15:00: 🐟 Insights on sardines, their quick processing, and appeal to consumers. 17:49: 🐟 Tasting and comparing different tinned fish for quality and flavor.
Love this. I recently bought sprats at a European market. They had so many brands and styles, and I couldn’t tell the difference in all of them as they weren’t labeled in English except for the nutrition label. I picked a few to try at $2.99 per can/jar. They’ve been tasty and each has quite a few servings.
Personally I love the scales on sardines, as well as their spines and heads. As far as tuna goes, I got into decent Spanish/Portuguese tinned tuna a few years ago, and now I just can't go near those cheap brands - they are just not value for money, but spending a bit more gets you a totally different experience!
The mustard and butter experts were my favorites. I love this series, because at first I'm like "how did you get that job?" but then i end up learning a lot.
Sardines are tricky for consumers. The best are Portuguese and Spanish, and they have a huge selection of what they are packed with, olive oil, olive oil and spices, hot peppers, and marinara, lemon juice all are super yummy. But the new trendy brands have way less in the flavor department and the cost is roughly equal. Also on the size of mussels it could be do to one being a farmed product and one being wild.
Nice to see this series continue. Miss the gorgeous large chalkboard art filling the background.
Yeah I'm glad it's back
I love that there was some tricky ones in there for once! Usually even a layman can tell which one is more expensive by looks alone
If you have an HMart or Korean grocery near you you’ll get some great quality stuff
Was hoping a focus on makarel ^^ in Denmark we eat a lot of tinned "makrel i tomat" / so fish in tomato sauce, not sure if others does it too.
@@Djuntassoutheast Asian countries and the Philippines eat a lot sardines and mackerel in tomato sauce too.
@@nsyart tomato really balances tinned fish really well, I think you have to kind of compare/contrast. just the oil for some cheaper product the flavor can be a bit too tinned fish.
@@Djuntas So, weird thing with mackerel here in the US. It's generally given to prisoners. There's a whole prisoner economy built around it.
Love that she wasn’t snobby about the cheaper one! Definitely want to get into more tin fish now!
She looks very fertile as well.
@@doctorpanigrahi9975 🤭🤫
WHAT 😭😭😭
@@doctorpanigrahi9975?????????
@@doctorpanigrahi9975 you know people like you are the reason humanity is going down hill.
She's great, love how she didn't look down on any of the cheaper ones, even preferred some
Agreed!
Greatly obese
except that's exactly what she did the whole video? did you watch the same video as me, BUD?
@@acherryiceeare we watching the same video? She literally preferred the last two cheaper ones
@@ansonchin5674 She thought the ones she liked more were likely the more expensive ones though, and associates the traits she likes in every case to more care and expertise--and its after the reveals that she notices other traits. This is more obvious when she's looking at the sardines, where she thinks the whole pieces fitting the can means it's better selected as opposed to hand cut, which when she was looking at the tuna, was a tell for the more premium canning then.
I wish they had the big blackboard artist again, she did them so well!
I don’t blame her for the octopus. The can she chose looked more premium. The color was brighter and still looked like octopus. The premium one looked sloppy…but like she said likely aged longer so is more expensive.
i mean i blame americans for driving up the food prices for tinned fish in italy, portugal and spain. please dont buy european tinned fish. we cant afford it anymore.
@@googlekonto2851...exactly!
sometimes its simply cheaper product is better. Its not always the case that you get what you paid for.
I really liked this series, I'm so glad the channel hasn't forgotten the series.
Me too.
Yeah I'm glad it's back
The octopus was more aged because at four times the price it's been sitting on the shelf four times as long.
Its definitely same factory different tin color that was “aged”
😂😂😂
You've cracked the case, gumshoe!
Bring Chef Langley back. This was excellent content on her end presenting it, but people want to know what brand was what, and we want salmon, oysters, anchovies, sprats, etc, keep it coming.
Yes! And include jarred as well.
@chrismartin8832it's less about promoting the companies and more about grocery prices being so frigging expensive it would be nice to know which brand has high quality mussels (for instance) at less than a dollar an ounce.
@chrismartin8832 promote them? I mean yeah, that's a positive externality for the company. But it also tells us, the viewer, what brand we should buy instead.
Because if an expert says the generic brand is better, then the rest of us can stop buying the name brand. If it's an artisnal item, we can gather whether paying a lot more is worth the price.
A blind test is great. But finding out afterward what to get would be nice.
I say keep the taste test blind but after or at the same time the price is revealed tell us the brand name too. I want to buy those cheap mussels.
@chrismartin8832they meant see the brands after when you reveal the price
how does one become a tinned fish expert
You just say you are. Nobody can prove you wrong I guess.
I suppose you study Food Science and get a job in the tin fish industry...
First you start going to the gym
First you study the fish, then you do the same thing the fish do, then you become the fish
By eating tons of tinned fish
I love when people are passionate about something they love and have expertise on. This lady absolutely loves canned fish and she's just so excited to talk about it. So great to watch.
Happy to see the return of Price Points - and the expert has a hat so I know they're qualified
I am SO GLAD this series is back!
Though I do miss the gorgeous chalk art.
I really like her! Her passion for canned fish comes through and make you think less about the dollar sign but the product and the process itself . Being an expert ,she still comes across as someone who is approachable and doesn't seem snobbish at all.
Loved this video! The expert was clearly knowledgeable and very engaging. A few surprises in there to show that higher price doesn't always mean a better product!
Whoa that octopus surprise! Very interesting! I wish they told us the brand so I could go out and buy it
The octopus ones looked identical. The difference in pricing is fishy.
proud of that one?
@@DanWhiteT Heh, that was a happy accident. I wouldn't have noticed if you hadn't pointed it out.
I am confused by the price difference of those two seemingly identical items. It seems even the pro didn't notice a difference.
if anyone sees the entertainment in this look up Canned Fish Files, its a channel on reviewing sardines and other canned fish its honestly a great channel
I was like "episode two hundred twenty one wtf"
"What are we even doing here?" indeed.
I LOVE niche youtube channels
I wish Matt was my cousin
@@naughtiusmaximus1811 I wish he were my best friend. His vibes are thick.
Those cans for the octopi looked identical except for colour, I think one was just a white labelled product sold at a significant upcharge. It won't surprise me if they came out of the exact same factory.
this
Octopuses*
@@cosmicstormz Go pick on spelling elsewhere, both are used.
Wish they would list the products so we could try them.
EXACTLY! I was expecting brands. I feel like it was kind of a waste of my time. I especially want to know the brand of sardines. DRAT
prolly because they dont get endrosed by the product and maybe also to avoid the product itself feeling misrepresented by the channel, which for a cooking channel showcasing food product is kinda a big deal
The first three fishes included trader joes products: their canned tuna, their smoked trout, and their mussels. TJ's would be the cheap brands. The more expensive sardines were the Ramón Peña Boneless and Skinless Sardine Fillets. I don't know the brand she preferred though.
Can you tell me the brand of the expensive one in the second pair? @@Lawman212
@@sallyeaux - not sure for certain, it's been awhile since I've had it, but you might want to try NURI Portuguese Sardines
I loved this one! As someone who grew up with a Korean mother, canned fish, especially tuna, was used in soooo many different dishes and its such a quick and easy way to get protein as well. I loved that she also talked about how higher price does not necessarily mean you'll like it better and there's nothing wrong with enjoying a cheaper option
I didn’t know how much I respected fish experts until now, I want to know what she thinks about every seafood ever
What are we even doing here.
Aww. I love that guy
Nice.
Yeah yeah.
Mmm hmm mmm hmm.
Just needs some Espinaler….
To educate your ignorant palate
Cowabunga!
His name is Matthew Carlsen and his channel is @CannedFishFiles
Wow. She sure knows a lot about canned fish. I now see why she can call herself an EXPERT.
I wish she would have done smoked oysters.
Now I want to try mussels 😊.
I wanna try her canned milk ;)
Yup! I have been having those every couple of weeks. They’re delish! For mussels I buy mussels in the shell, sauced and in a microwaveable freezer package and they’re quite reasonable . About $3.50 per package which I have with some fries. They’re in a garlic sauce for classic moules frites, or I buy them in tomato sauce and have them with a bit of pasta or zucchini. I’ve always got a package in the freezer. They keep well.
@@m.theresa1385
Oh that all sounds so yummy.
After reading your comment my mouth is watering....and all Iv'e got for dinner is a baked potato. 😢
I've only ever had canned sardines and tuna, but chef Langley just convinced me to try and find some canned shellfish and octopus. I love squids and octopuses, but where I live, it's kinda hard to get fresh octopus, and I limit it to only a few times a year on special trips to the sea.
Also, I live in South East Asia, and the canned sardines I often see is the sardines cooked in tomato sauce, which I cannot say I love. So for the longest time I was just convinced I absolutely hated sardines, until a friend gave me a can of brined sardines preserved in oil. That one was heavenly, and the flavor was burned into my brain.
I really like this expert. Often I feel that many experts are kind of condescending towards the cheaper options and this expert is the opposite of that. She is not trashing the cheaper ones and she acknowledges that the cheaper options are there for a reason and that is to be accessible and eaten more often but the expensive version is there if you can afford it or want to treat yourself.
Oooo, this would’ve been ten times better if they told you the brands! I’d like to know where to get the better fish!
please keep of the tinned fish. we dont need any more hipster food people that are willing to premium for working class food. sincerly your enemy
@@googlekonto2851bro is gatekeeping tinned food - go gatekeep spam instead brotha
@@googlekonto2851as a working class person, i have never bought a can of "premium" canned fish in my life. you're not buying the better brands, don't worry. sincerely your reality check.
As a portuguese person, it's really fun to watch this. I actually stopped the video to grab a can of tuna and eat it while watching ahah.
Thank you for another awesome video.
Please make a part 2, I was hoping there was going to be canned crab.
Very informative. I defintely have my own preferred canned tuna and salmon when I'm doing the groceries. Mackerel would have been an interesting addition. We have loads of canned options here in Korea, but I never saw it when I lived in Canada. And how did you skip the most polarizing fish of all - the anchovy!
I see all kinds of Asian varieties of mackerel in the various Asian markets here. The tiny little round tins are quite different than the tinned salmon sized ones. I also get various European tinned mackerel. I’m exploring them all since the label isn’t in English. Would love any recipes you’d like to share. For the larger tins I mostly make a sauce of sauté onions, herbs and fresh tomatoes, then add the tinned fish on top to heat through. I like black pepper so many of my dishes get a liberal application of fresh ground to finish. I ll baste it a bit to blend flavors before serving. It’s great hot or cold.
@@m.theresa1385 Most varieties of mackerel go especially well with lemon, capers, and similar tart tangy flavors. They’re potent enough to handle pretty strong flavors. Your beloved black pepper and lemon have almost never been on a bad date together (unless someone accidentally peppered your lemon cheesecake or tart stumbling in a restaurant, maybe, and it’d still be a little interesting though probably less than ideal).
Can we have those big pieces of chalk art again?
Please do an olive oil expert!! 🫒
This part!
Look up Pasta Grammar, she is born and raised Italian and they have a great video comparing American grocery store olive oils
Charlotte created a great Canadian brand called Scout Canning. Available throughout North America
I mean… what are we even doing here.
I mean….the title kinda says it all.
Inside joke numb nuts@@phil6844
Fish files should do an interview with her.
Incredible comment
yeah yeah yeah
Such a great video, wish we could see more of Charlotte Langley in the future, she's so great!
I with they told us the actual brands of the products so we could purchase them ourselves
The sardine one was my favorite! I have always loved tinned fish.
Charlotte is a dream come true!
The fish expert, *not the city.* ❤
What about the spider?
@@cutelittlemoose She will be missed. 💔
i knew as soon as i saw the sardines the B fish were the cheaper one- i eat those every day basically 🤣🤣 and yes they’re so delicious and nutritional
Cool! I am a big fan of tinned fish and it was very interesting to listen to Charlotte
I love her- bring her back pls
I don't eat tinned fish or anything, but this was super interesting. This lady really knows her stuff, and is entertaining and informative. Well done!
Does this guest expert have an episode of recipe ideas or how to eat tinned seafood? That'd be awesome.
Bring her back lol. I love these type of videos.
she looks like how I expect a tinned fish expert would, I mean this with absolutely no disrespect
such a relevant user name for this woman....
Since when did epicurious have weirdos in their comments :(((
@@thelingeringartist real
Bet she could throw a punch too 😁
Yes the hat. She came by horse?
I had canned yellowfin tuna as an appetizer in a 5 star restaurant in Vegas & it was incredible.
So knowledgeable! I need to figure out how to be less generic and get some interest in niche topics lol
this tinned fish expert is surely Canadian 🍁🐟
She is, she's the owner of Scout Seafood.
So cool!
Do more experts!!!
I like that she goes with what tastes best to her, not just her expertise. Goes to show expensive isn't always the tastiest.
Please please continue this series!! ❤️
I have been getting into tinned fish more lately. I have come to see it a a little treat.
Wonderful host, clearly very passionate and knowledgeable! amazing job!
Charlotte needs to come back with recipes 😊
Great episode, more high quality tinned foods episodes please!
I never would have guessed there was such a thing as a poissommelier.
Yah! I’ve always been curious about this. She was an excellent expert. Very fun and knowledgeable ^^
Would love to know what she thinks of Patagonia Provisions tinned seafood
That sardine comparison isn't fair, boneless/skinless and full fish are two different products, you can't put those head to head.
They were both headless.
@@stevengerendash7522LOL
I dunno why youtube suggested this to me but I like this lady. I want to see her review more things xD
Nice to see a comeback of this series. Please bring back the big green board as well.
This is wonderful! She is fantastic. But you should have showed the product names.
When the expert likes a cheaper one, we've found a bargain.
That was so informative and very very helpful. Really enjoyed it and learned a great deal. Many thanks indeed.
I looked up her socials. She is in fact, a Tinned Fish expert. As specific as that actually is.
I’ve missed this series! Thank you for bringing it back!
I bought some spanish anchovies by patagonia and they were amazing. An easy thing to do with them is to mix them in an omelette with an onion.
Im so glad there is a tinned fish expert!
She was amazing in this one!!
I'm so glad Epicurious is back to doing these videos!
Does anyone know what brand the expensive tuna is? It looks amazing!
I am convinced to go out and look for tinned fish. Loved the video and only wish they showed the brands afterwards so I know what to look for
THE RETURN OF PRICE POINTS?!?!!? MY YEAR HAS BEEN MADE!
0:18: 🐟 Tinned fish expert compares two types of tuna, noting visual and flavor differences.
3:16: 🐟 Tasting and comparing tinned fish for quality and production differences.
5:59: 🐟 Expert compares qualities of tinned fish, emphasizing premium features and nutritional benefits.
8:52: 🐟 Tasting and comparing different sized muscles, noting flavor and tenderness.
11:49: 🐟 Taste testing canned octopus for quality and freshness.
15:00: 🐟 Insights on sardines, their quick processing, and appeal to consumers.
17:49: 🐟 Tasting and comparing different tinned fish for quality and flavor.
dude, you put a lot of effort into this. why though?
@@itsgoingtobeok-justbreathe4808didn't, it's an AI generated recap. Note how it's written and how the AI "heard" muscles instead of muzzles
You mean instead of mussels?@abcdbcde8586
@@Kellan__they-them yes, thank you
What brand is the expensive tuna? Was it ventresca? It looks delicious.
Love Matthew Carlson reaction coming up
What are we even doing here?
This is cool, she is awesome. Do more of these please
This is always fascinating to watch.
What are we even doing here?
Also, nice to see the series is back.
A fellow deenz-head!
Thank you for sharing your knowledge. I really appreciate it.
As someone that ate sardines ever since I was a child. I'm happy that I knew which can of sardines was more expensive.
For the sardines anyone know the brand of Choice: B ?
Love this. I recently bought sprats at a European market. They had so many brands and styles, and I couldn’t tell the difference in all of them as they weren’t labeled in English except for the nutrition label. I picked a few to try at $2.99 per can/jar. They’ve been tasty and each has quite a few servings.
Pfff this isn't tinned fish files with Matthew Carlson.
I have been waiting for this series
New to canned fish! What are some great ways to eat them?
Personally I love the scales on sardines, as well as their spines and heads.
As far as tuna goes, I got into decent Spanish/Portuguese tinned tuna a few years ago, and now I just can't go near those cheap brands - they are just not value for money, but spending a bit more gets you a totally different experience!
I love how she talks with her hands, if she has her own channel I would subcribe and watch her.
I missed this series!!
I hope this means this series is FINALLY back. 😊
She is soooo passionate I love it
I just need the confidence to call myself an expert, even if its in tinned fish
Everyone is an expert on themselves.
The mustard and butter experts were my favorites. I love this series, because at first I'm like "how did you get that job?" but then i end up learning a lot.
Yeah-especially since she's the owner of scout seafood 😊
I mean she runs a canning company for seafood, if there's an expert on fish canning I'd say that's it.
Love that this series is back. But where are the luxurious chalk backgrounds? 😢 Those were as pleasant as the experts!
Great episode! I’ve learned a lot! Gonna buy some tins
Sardines are tricky for consumers. The best are Portuguese and Spanish, and they have a huge selection of what they are packed with, olive oil, olive oil and spices, hot peppers, and marinara, lemon juice all are super yummy. But the new trendy brands have way less in the flavor department and the cost is roughly equal.
Also on the size of mussels it could be do to one being a farmed product and one being wild.
At the first glance, she looks like a milk expert.
I need to know the brand for both of the tinned mussels please
im no expert but i was once a college student living off canned fish and I found it really easy to tell which one was the cheaper one
I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder.
expert? why on earth didn't they call @cannedfishfiles
😄
My exact thoughts
She isn’t even using chopsticks 😔
What are we even doing here?
Because your mother lmao