the ghost of my grandma is yelling "you better not waste that head, make soup" I cannot ever have a carcass of anything without hearing her voice telling me to make stock out of it.
Waste nothing - an animal died so that you can eat, its respectful to use every possible bit to nourish yourself. Anything you cant, you return to the water or to the earth.
@@Your-Least-Favorite-Stranger nice, I totally agree. Even if the food is horrible I refuse to ever leave any meat. If anything I will at least force myself to finish the meat
my only worrie, is he would want it as clean as that spine he used for the stock, he would have to do alot of cleaning on that fish head, brains and all, for how much of a better affect we dont even know, better yes, worth the time idk. to say he used as much as he could and tried to reduce waste he could, but not everyones about that to that level.
We eat this fish in Turkiye, and I believe many other countries eat too. We generally prepare it like a stir fry with tomato and bell peppers, and put oregano, some chili flakes on it. It is delicious, you should give it a try.
I work at the one piece cafe in Las Vegas, we make a gorgonzola sea king pasta, we top it with bonito flakes for the sea king integration. Come check it out sometime!!
In Japan, there are some places where they would put on a show where they butcher a monkfish after hanging it on a hook. This leads to some "interesting" situations where you could be walking down the street and run into a random carcass of a monkfish hanging from a chain in the middle of the night.
Lobster is only a poor man’s food in areas by the sea where it’s abundant. Anywhere that landlocked, lobster is going to be a lot harder to get, and therefore more expenses, because it spoils quickly.
@@ThePorkTree yupp, it was prison ship food around the revolutionary war, they would pay you to not eat more than a certain amount of lobster per day so they wouldn't go extinct
Hi Alvin, from my frequenting Chinese restaurants in NYC, in my wacky youth, and the help of waiters who could see I was interested in all things culinary, I learned to devour fish eyes and cheeks and get everything I could from the yummy head of a fish. I want to thank you for showing the world how to get the most out of a monk fish head. I have NEVER seen anyone do this. Wow, discarding the head wastes a lot of lovely cheeky Meat. Gorgonzola is one of my fav cheeses. This dish is a wild fusion of Italian - Chinese cooking. I'm glad lemon and vinegar (a balm to my soul) saved the day. Bravo Alvin. All the best and hugs from Mexico. Jim retired and still cooking new dishes.
Glad to see you using the monkfish cheeks. For me they're the best part, akin to the "oysters" on a chicken carcass. Amazes me the amount of chefs/cooks that don't use them or even realise they're there.
Since they're able to get ahold of monkfish, I want to go ahead and plant the seeds for the "Monkfish-basted Turkey from Malcolm in the Middle" for the Thanksgiving episode this year.
Solid work for a first time taking for a monkfish tail. Slippery and discouraging but your yield looked great. Give monk fish liver a try if you haven’t. One of the most delicious things if done right
I've worked as a fishmonger. One of my favourite end-of-the-week-steals is monkfish. Call me unadventurous, but I always use it to make a monkfish curry. I love the texture and taste of it. So filling. And it's relatively expensive too - so a real treat!
Monk Fish rice is a typical dish in my country and it's awesome. Monk fish may look weird (it does) but sliced and diced it's very easy to eat and quite tasteful. And it pairs well with shellfish as you can throw some shrimps or prawns to make it a bit fancier.
One time a monkfish bit my hand, they have the sharp side of there teeth inside so the teeth cut you after you have been bit. First swallowed next bit by monkfish.
I wonder if substituting the tomato paste with sriracha would change the dish to have a slight spice to the mix most cheesy seafood pasta dishes I've tried do well with sriracha like a shrimp Alfredo (if you haven't tried it I would recommend)
Monkfish is actually relatively easy to find in supermarket seafood departments. They may not have it on hand but most places will be able to order it. They don't come whole but you will be able to get fillets. Some people call it "poor man's lobster" because the taste and texture is very similar. I like to grill it and baste with melter butter and Old Bay.
I might be reading into this too much but this dish is like synergy between Sanji and Zoro. Two elements that typically clash with each other but can work together well under certain conditions. And Luffy is the balsamic vinegar; the element that helps them harmonize better.
Monkfish sold it some H-E-B’s. The fishmonger H-E-B explained that different cultures use it to make soups. It’s called the poor man’s lobster. As the texture and taste kind of reminds you of a lobster.
As a professional chef i had no complaints, how you prepared the fish. Was looking fine to me from the video. We had boil a nice fish broth from the head.
In Food Wars during the fall selection arc, you should have used the suspended cutting technique to cut a monkfish. That would have been freakin awesome!
@@TerrarianGooseThat makes sense. He's the chef and one of the best in the series. His hands are only for cooking after all because his legs are excellent weapons.
Such a cookbook exists. It's called "One Piece - Pirate Recipes by Sanji". I actually own it. All the recipes are straight from the manga and...interestingly, this dish is NOT in that book.
Thank you so much for that chapter skip of the monkfish head dissection. My tummy was bothering me and that wouldn't have helped, lol. This dish itself sounds interesting, and the balsamic vinegar addition was inspired with the gorgonzola! I love bleu cheese and balsamic vinegar in salads.
Fun fact! The monkfish is actually a type of anglerfish (not like the deep sea ones that glow, it’s more of a bottom feeder…. I think). You can even see the “lure” when he is butchering the head!
In Portugal it's not that uncommon to eat monkfish, and it gets really soft and tasty. It's usually prepared with a Portuguese short-grain rice (Carolino), moisty but not like risotto, with tomato, red pepper and coriander (sometimes with shrimp in the mix as well). Arroz de tamboril is the name, just delicious.
There is a One Piece themed cafe in Las Vegas that serves a gorgonzola pasta "with sea king," which utilizes tuna and bonito flakes instead of monk fish. I wonder how it would compare to Alvin's creation?
Monkfish are suction feeders - when something gets close, that huge mouth snaps open and water pours in, dragging the target with it. I would hazard a guess that those big cheek muscles are attached to a hinge in back of the jaw.
Monkfish is my go-to fish and chips. Delish. Haddock, cod, whiting, hake, can all be lovely, but occassionally disappoint. Monkfish has always been perfection, plus it's reliably available round here, all year rouns!
(looks up Sea King Pasta in the official One Piece cookbook: "Pirate Recipes by Sanji") (no such recipe in the book) Okay...I'll have to keep this recipe handy...
the ghost of my grandma is yelling "you better not waste that head, make soup"
I cannot ever have a carcass of anything without hearing her voice telling me to make stock out of it.
your grandma was a smart lady
Waste nothing - an animal died so that you can eat, its respectful to use every possible bit to nourish yourself. Anything you cant, you return to the water or to the earth.
@@Your-Least-Favorite-Stranger nice, I totally agree. Even if the food is horrible I refuse to ever leave any meat. If anything I will at least force myself to finish the meat
Little tip: sea devil head makes for a fantastic addition to fish stock.
i was thinking the same! all those bones and skin and collagen might not be edible on their own, but theyd thicken up a stock wonderfully!
Par for the course for another episode of "Alvin wastes Babish's money on extravagant ingredients to make a subpar anime dish."
@NeoDMC it may have one of those "didn't think of it at the time" kinda thing
my only worrie, is he would want it as clean as that spine he used for the stock, he would have to do alot of cleaning on that fish head, brains and all, for how much of a better affect we dont even know, better yes, worth the time idk. to say he used as much as he could and tried to reduce waste he could, but not everyones about that to that level.
@@NeoDMCoh no 40$
For anyone who doesn't know, Monk Fish are actually a type of anglerfish.
I think this is the first time I've seen a deep sea fish being used as food.
monfish doesnt neccesarily mean deep sea, some live close enough to shore to catch on rod and reel
@@alexoherlihy4782I think this one may have been inhabiting the deep sea because it's body has somewhat of a blobfish-like consistency.
We eat this fish in Turkiye, and I believe many other countries eat too. We generally prepare it like a stir fry with tomato and bell peppers, and put oregano, some chili flakes on it. It is delicious, you should give it a try.
Yeah, it does look similar to a typical anglerfish, particularly the eyes and the wide toothy mouth.
Watch food wars, they do an episode near the end of the first season that includes monkfish liver as a base for curry.
That fish looking at us like he’s ready to give us a smooch
Looks like my ex-wife.
Well are you gonna accept his smooch or not?
Poor Silverfish is probably wondering where her boyfriend went 🥲
Looking like he wants to take your soul.
"Gizzus a kiss, sonny."
Me: "Boy, I can't wait to make this dish myself!"
Alvin: "This is a monkfish."
Me: "Doordash it is, then!"
To be fair, you could use any other meat and it could probably work in this dish.
@@plebisMaximusor none
monkfish tastes like lobster at like 1/4 the cost.
@@jaciwthat is called pasta
honestly that pasta is the star of the show here
Now that you guys know how to get a monk fish Babish can finally make the monk fish turkey feast from Malcolm in the middle.
I was thinking this exact thing.
This needs more likes
Babby if you're reading this ya gotta do it
I was just thinking this
Babish has repeatedly refused this dish on reddit, unfortunately, but who knows maybe he'll change his mind.
Monk fish genuinely look like creatures from Star Wars
Mmm, Glup Shitto.
Pretty sure it's the other way around, but 100%
Real
It’s a Gulper from Fallout
In my country it's consideraded a delicacy.
I work at the one piece cafe in Las Vegas, we make a gorgonzola sea king pasta, we top it with bonito flakes for the sea king integration. Come check it out sometime!!
I have never wanted to go to Las Vegas until now
I have never seen or heard of this place on my visits to Vegas...😢
I got my hat there
Wait what? Where? When? If I had known there was a One Piece restaurant it would definitely have been a stop for me. :D
What fish do you use? I imagine the recipe in the restaurant is very different to the one in the video
Every time i see a munk fish the thanksgiving episode of malcolm in the middle always pops into my head 😂😂😂😂
Same, I really hope they tackle that at some poin
Me too!!
Best episode of MitM! Malcolm definitely ruins it though lol
Yesss
Would love another ep of visiting the fish market. That was super cool!
We keep inching closer to seeing Andrew make the turkey cooked in monkfish from Malcolm in the Middle
In Japan, there are some places where they would put on a show where they butcher a monkfish after hanging it on a hook. This leads to some "interesting" situations where you could be walking down the street and run into a random carcass of a monkfish hanging from a chain in the middle of the night.
calling anything poor man's lobster is crazy, considering how lobster used to be poor man's food itself.
Lobster is only a poor man’s food in areas by the sea where it’s abundant. Anywhere that landlocked, lobster is going to be a lot harder to get, and therefore more expenses, because it spoils quickly.
I get the point but wasn’t it poor mans food and food for prisoners in literally the civil war era?? The context has been different for 250 years.
@@ThePorkTree yupp, it was prison ship food around the revolutionary war, they would pay you to not eat more than a certain amount of lobster per day so they wouldn't go extinct
@@ThePorkTree that's because it wasn't boiled alive yet, lobster meat goes bad very quickly, so it was like eating scraps
Love Alvin’s commitment to the craft.
Hi Alvin, from my frequenting Chinese restaurants in NYC, in my wacky youth, and the help of waiters who could see I was interested in all things culinary, I learned to devour fish eyes and cheeks and get everything I could from the yummy head of a fish. I want to thank you for showing the world how to get the most out of a monk fish head. I have NEVER seen anyone do this. Wow, discarding the head wastes a lot of lovely cheeky Meat.
Gorgonzola is one of my fav cheeses. This dish is a wild fusion of Italian - Chinese cooking. I'm glad lemon and vinegar (a balm to my soul) saved the day. Bravo Alvin. All the best and hugs from Mexico. Jim retired and still cooking new dishes.
As a father who watches this show with his 6 year old son, I appreciated the heads up when it got graphic! Thank you!
Glad to see you using the monkfish cheeks. For me they're the best part, akin to the "oysters" on a chicken carcass. Amazes me the amount of chefs/cooks that don't use them or even realise they're there.
I learned about those from Hannibal Lecter lol
I might have missed it- but what did he do with the cheeks? He took the chunks but the cheeks were still on the pan?
@@IANOYTYK I assume he cut them in to chunks as well
@@IANOYTYK Hopefully they were used in another dish - you can see them still on the sheet pan when he's finishing up the fish in the glaze.
Since they're able to get ahold of monkfish, I want to go ahead and plant the seeds for the "Monkfish-basted Turkey from Malcolm in the Middle" for the Thanksgiving episode this year.
Solid work for a first time taking for a monkfish tail. Slippery and discouraging but your yield looked great. Give monk fish liver a try if you haven’t. One of the most delicious things if done right
I've worked as a fishmonger. One of my favourite end-of-the-week-steals is monkfish. Call me unadventurous, but I always use it to make a monkfish curry. I love the texture and taste of it. So filling. And it's relatively expensive too - so a real treat!
A friend of mine moved to Ireland with her husband, said monkfish is the world’s best fish; that dish looks fabulous!
Reduced balsamic vinegar has been super useful for me when cooking. A touch of bright and sweetnes where needed
Monk Fish rice is a typical dish in my country and it's awesome. Monk fish may look weird (it does) but sliced and diced it's very easy to eat and quite tasteful. And it pairs well with shellfish as you can throw some shrimps or prawns to make it a bit fancier.
TURKEY MONKFISH from MALCOLM IN THE MIDDLE FOR THANKSGIVING
Monkfish are the definition of: "Looks disgusting, tastes amazing."
4:32 "come off in ONE solid PIECE"?!
Love how you adapted to the fish letting out too much water! Quick thinking i would not have thought of
One time a monkfish bit my hand, they have the sharp side of there teeth inside so the teeth cut you after you have been bit. First swallowed next bit by monkfish.
Was it your little finger on the right?
@@AurmazlZudeh up to my elbow.
@@AurmazlZudehI understood that reference
@@ahoam 🙏
That is a Solid monkfish!
I wonder if substituting the tomato paste with sriracha would change the dish to have a slight spice to the mix most cheesy seafood pasta dishes I've tried do well with sriracha like a shrimp Alfredo (if you haven't tried it I would recommend)
Now there's an idea!
First time I heard of Monkfish was in Food Wars. That was a very daring dish to make.
Monkfish is actually relatively easy to find in supermarket seafood departments. They may not have it on hand but most places will be able to order it. They don't come whole but you will be able to get fillets. Some people call it "poor man's lobster" because the taste and texture is very similar. I like to grill it and baste with melter butter and Old Bay.
We're never gonna get Reese's Monkfish Turkey from Malcolm in the Middle, are we? That's where my mind immediately goes when monkfish are mentioned.
I come for Alvin's voice. I stay for the recipes
It was really cool seeing you process something from start to finish, especially since this is kinda far out there as far as normal ingredients go.
RuneScape taught me about the monkfish lol
*THE ONE PIECE!*
*THE ONE PIECE IS REAL!!*
can we get much higher
(so hiiiigh)
I might be reading into this too much but this dish is like synergy between Sanji and Zoro. Two elements that typically clash with each other but can work together well under certain conditions.
And Luffy is the balsamic vinegar; the element that helps them harmonize better.
Skip to 4:47 if you don't want to see him cut the fish.
Thank you!
Do the *"Krabby Newburg"* from the SpongeBob episode "Squilliam Returns" next, please 🙏
Monkfish sold it some H-E-B’s. The fishmonger H-E-B explained that different cultures use it to make soups. It’s called the poor man’s lobster. As the texture and taste kind of reminds you of a lobster.
Whilst we’re using a whole Monk fish, could we consider Reese’s Turkey monk from Malcolm in the Middle?
Monkfish is great thing.
As a professional chef i had no complaints, how you prepared the fish. Was looking fine to me from the video. We had boil a nice fish broth from the head.
CHEESE PASTA AND SEAFOOD DON'T MIX!? bro shrimp alfredo is all of those things don't disrespect the OG. 5:42
as someone who doesn’t even like seafood that actually looks super edible
In Food Wars during the fall selection arc, you should have used the suspended cutting technique to cut a monkfish. That would have been freakin awesome!
Crazy how I got a babish ad before watching this vid
I’m not crazy! Me too!
1:14 that piano though
🔥🧑🚒
I’ve never had Monk Fish, but this and Malcom in The Middle have painted a very delectable picture in my mind
I wish i was yall, living the dream!
Give it a shot! Even if you don't get a successful TH-cam channel you might have a lot of fun.
Love your work! OP is awesome for this channel ❤❤❤
I adore the series Alvin makes on BCU ❤ I hope he's here to stay forever 😄
Alvin: It's called "penne gorgonzola."
Also Alvin: *uses conchiglioni instead of penne*
i think the conchiglioni looks closer to the actual show
If you ever find a whole monkfish, you can do that crazy monkfish turducken monstrosity from Malcom in the Middle.
I've had monkfish for the first time last summer on holiday in Oslo. It's amazing!
Let's face it. A cookbook from One Piece would sell about as much as the rest of the series merch.
There is a sanji cookbook I'm pretty sure
@@TerrarianGooseThat makes sense. He's the chef and one of the best in the series. His hands are only for cooking after all because his legs are excellent weapons.
Such a cookbook exists. It's called "One Piece - Pirate Recipes by Sanji". I actually own it. All the recipes are straight from the manga and...interestingly, this dish is NOT in that book.
@@gamemasteranthony2756 Of course not. If Sanji had gone to Amazon Lily, he would die of blood loss before he could finish writing down the recipe
@@Lectrikfro Haven’t been watching/reading the series to know what you are talking about…but that is definitely a fair point.
"...Not just super super strong with the cheese..." could be the motto for the whole BCU. In the best possible way.
So happy to see more Anime with Alvin. Please do a Dungeon Meshi episode ❤
I had a teacher, Bernard, who LOVED Monkfish!
You could also add monkfish liver into the pasta sauce. It’s considered a delicacy and is like the foie gras of the sea.
I'm so glad that you didnt skip the cheek meat of the monk fish. Thank you for doing your research.
Finally a video combining my two loves, monk fish and One Piece
What an insane combination of flavors. Cooking is art for real
Love you Alvin
Never have I ever looked at that fish and thought delicious 😂
We love one piece ✨♥️
That sounds amazing and i want to make it... but maybe without the 2am trip to the fish market
For anyone who's been to Seattle, the flying fish vendors at Pike's Place have an animatronic monkfish that occasionally lurches at customers
Thank you so much for that chapter skip of the monkfish head dissection. My tummy was bothering me and that wouldn't have helped, lol.
This dish itself sounds interesting, and the balsamic vinegar addition was inspired with the gorgonzola! I love bleu cheese and balsamic vinegar in salads.
i feel extra pride in my local grocer, jungle jim’s after seeing this. they almost always have monkfish
For anyone who wants to skip the butchering, skip to 4:38
Those fish are very common in Spain. You'll find them in any local supermarket. And they are great.
Now you have to make the Monk Fish recipe that Megumi makes in Food Wars!!!
I swear, Alvin's output has been crazy.
very nice - it looks positively delectable 🤤 👍 & probably worth a try one day
Goosefish be staring into our SOULS….
Seafood cheese and pasta generally aren’t found together, however they do combine to make shrimp Alfredo so maybe that makes up for it
Missed this guy.....and he here he popped outta no where😂😂😂 nicceeee
LOOKS LIKE THEY FOUND THE PASTA! *Gets executed in the town square for my crimes against human speech.*
I made the monkfish curry from Food Wars. That beast was no joke. Delicious!
Fun fact! The monkfish is actually a type of anglerfish (not like the deep sea ones that glow, it’s more of a bottom feeder…. I think). You can even see the “lure” when he is butchering the head!
TBH even looking at the whole monk fish, thing looks DELICIOUS. Ive had it before and its taste is really sweet.
This looked amazing awesome job
Cool to see some unusual ingredients!
Perfect dish for one of the most wholesome characters from the perverted one-piece manga.
Pasta and cheese definitely go together
In Portugal it's not that uncommon to eat monkfish, and it gets really soft and tasty. It's usually prepared with a Portuguese short-grain rice (Carolino), moisty but not like risotto, with tomato, red pepper and coriander (sometimes with shrimp in the mix as well). Arroz de tamboril is the name, just delicious.
Monk Fish continues to earn its reputation as, "the sea's most delicious monster."
There is a One Piece themed cafe in Las Vegas that serves a gorgonzola pasta "with sea king," which utilizes tuna and bonito flakes instead of monk fish. I wonder how it would compare to Alvin's creation?
4:32 You could say it came off in *ONE PIECE*
that fish is called Tamboril in portugal and we have a dish called Arroz de tamboril :)
That fish is really common in Portugal, you can find it fresh in most fish markets
I see ...Alvin. I watch and hit like for sure! 👍 This guy needs his own off shoot YT channel please!
That monkfish would’ve also made a great curry (ref: Shokugeki, Megumi’s Dobu-Jiru Curry)
Monkfish are suction feeders - when something gets close, that huge mouth snaps open and water pours in, dragging the target with it. I would hazard a guess that those big cheek muscles are attached to a hinge in back of the jaw.
I can’t be the only one who misses and prefers babish
Monkfish is my go-to fish and chips. Delish. Haddock, cod, whiting, hake, can all be lovely, but occassionally disappoint. Monkfish has always been perfection, plus it's reliably available round here, all year rouns!
Congrats on growing your channel so big that you have got someone to do stuffs for you. Great hype for the new Binging with Alvin
(looks up Sea King Pasta in the official One Piece cookbook: "Pirate Recipes by Sanji")
(no such recipe in the book)
Okay...I'll have to keep this recipe handy...