@politely vulgar why are you lashing out at people online, Bubba? Remember the last time you got slapped across the head? Don't make me inflict that emotional damage on you again and bring back your childhood memories...
I live in the PNW and have sport fished Quillback and Salmon for 40 years. That is how you cook fish! Love the tips. I just learned a lot from you Chef Cimarusti, much appreciated. Cake tester that's gold!
I cook fish all the time here in Western Australia, as did my Father and Grand Father on charcoal. Lessons were passed down to me. This proves you NEVER stop learning.
Nerver stop learning. If you only do today that, what you already did yesterday, you will be tomorrow the same as today. Never stop learning. That`s it. Greetings from Hamburg Germany.
We use a chopstick or skewer to check our fish in chinese cooking too. My parents were from Hong Kong and we would always test if the flesh was done by poking the thickest part fo the fish to see if it passes through. Poaching or steaming fresh fish are my favourite ways to cook fish because of how tender and juicy it ends up
Just cooked some lingcod like this for the first time and it turned out so delicious. The flesh was tender and it had such a good flavour. It truly allowed for the flavour of the fish to be first and foremost. Thanks for all the tips chef 🙌🏼
Same here. PNW guy. The Nice thing about Best Foods Real Mayonnaise is that you can fill A WHOLE salmon gut cavity with that mayon, along with some Walla Walla Sweet onion rings and other bits, , wrap in foil and put it on the open fire or grill. Once it is done, you will never have a better bite of salmon. Also can oven bake Mahi-Mahi with a Mayon layer facing up, till golden. Never better Mahi Mahi. Remember folks, Sockeye salmon cooks in moments. Once the fish oil rises to the top of the fillet, ,it's done. The others a bit longer,,with maybe the exception of Pink Salmon. Love me some rockfish tho'., Gonna give that a try.
I saw somewhere a video of someone firing up a gas stove and watching the moisture fly up the side of a pan as the gas ignited. Apparently, this is not moisture from the air or even from the sides of the pan, it's actually water in the gas. This moisture will limit how good a sear you can get on any food your are trying to cook. The next 'wettest' option for grilling is wood, which also releases moisture. Charcoal is a very dry heat so produces the best sear. Not sure if this is true, but it seems right.
Chef I love your beautiful technique skills that Permeates love into your food chef the way you do that and I love this little barbecue doing the fish on here love that I’m from Toronto Ontario Canada love you’re cruising it’s outstanding love it
Great job. But as a fisherman I have to tell you, dredged in flour, after your quick brine. Then thrown into a pan with butter and olive oil skin down and fried us pretty hard to beat as well
Yes, that's correct. He had descaled the fish before cutting the fillet. He was basically moving the skin folds (of the scales) open and closed in order to scrape some of the water out and get the skin ready for the grill.
WOW great job that looks amazing thanks for the tips , you should look into a mini or tail gate Santa Maria grill stainless steal, it would probably save you lots of time grilling and would look great in your Restaurant. Or even have some one build the Santa Maria style (Grill and Crank ) to fit over your box
I wouldn't explain all the stuff better. Keeping quality, simple form and freshness is a key. Big up for handling top restaurants pressure like it was just wiping Ur bottom after visiting toilet. Inspiring content.
I am Thai, we don't use toilet paper. Two fingers and a water blaster gets the job done most of the time. The next time you shake hands with a Thai, remember that.
We’ll said chef of living to your beautiful food you must love cooking not just put in in the pan and leave for couples of minutes then come back to it attached to food with live all time that make you wonderful cook 🍺🍺🍺🍺🍺🇺🇸🇨🇦🍕🍕🍕🍕
Thank you Rick, we appreciate it. Regarding his comment about having it slightly undercooked - he referred to the fact that the fish continues to cook while it's resting afterwards, and so you have to take that into account if you want to get it "en pointe" i.e. just perfectly cooked.
@@positivelygroundfish I always forget grilled items will continue to cook a bit after removal. On fish this is more critical than beef or other meats.
Make sure the blood line is removed, that's what makes fish taste nasty. I use aluminum foil on my gas grill. Very true about walking away.Fish, like shrimp, cook extremely fast even with low heat. Butter and lemon pepper is my all time favorite.
Mayo? Hmmm, I will try it, thank you. Cake pierce thing? Never thought of that either, will try. V appropriate you don’t start squeezing lemon on the fish. Thanks again. No lemon on fresh fish! Verboten in Portugal, same is Basque Country. Rather, tiny lemon, if ever, on frozen fish. Not on fresh fresh. But where are you? You don’t say. How can we eat where you are grilling fish? Nifty grilling device, never seen such a thing
Chef Michael Cimarusti has 2 restaurants in Los Angeles (Hollywood) - Providence (2 Michelin stars) and Connie & Ted's (casual dining). But you can copy his method wherever you are. :)
i grill the whole thing without the filleting on dry vine tree for fire cause of perfect heat and aroma plus moistening it with olive oil and rosemary stick for a brush, covering it and regulating the heat aswell, turning couple of times, it needs love and attention I agree its not just throw it and crack a cold one in peace
No diner at a restaurant will enjoy a fish as good as the common fisherman eats because the fisherman can eat it straight out of water. And boy that makes a difference. Although they do have the restaurants where the fish are in the tank, and they taste OK.
He scaled the fish before he filleted it. What he's referring to at 0:13 are the skin folds or pores where the scales normally sit - he just moves those back and forth a bit to scrape the water out and open them up.
Without a thermometer, (125 degrees), I tend to overcook-just til the albumin begins to leak out-overdone. I have never had unscaled fish before. Black gill cod. I bought a friend some black Cod from Alaska, my best ideas bought for others. I was told it is not Cod at all.
For clarification: Chef Cimarusti had scaled the fish before filleting it, just as one would expect. There no scales left on that fish. What he was talking about in this video was the skin folds that hold the scales, and moving those back and forth. And yes a Black Cod is a common market name for Sablefish, and is not related to the cod family. It's a fantastic eating fish - 10/10 recommend.
I liked when he said grilling is not about the pretty grill marks but to impart flavor, and he's absolutely right about that, thank you!
Please get us more videos with this guy, love it!
John C. Reilley's flawless transition from acting to cooking shows just how versatile he is.
@@KeyboardWarrior-qv9mh Was that a joke or something?
@politely vulgar why are you lashing out at people online, Bubba? Remember the last time you got slapped across the head? Don't make me inflict that emotional damage on you again and bring back your childhood memories...
😂😂😂
You saw hints of it in Boogie Nights when he made those killer margaritas
You need glasses. Doesn't resemble him in the slightest bit.
I think I just learned about 8 new things, that is something every 30 seconds! Thank you Chef Cimarusti!
I live in the PNW and have sport fished Quillback and Salmon for 40 years. That is how you cook fish!
Love the tips. I just learned a lot from you Chef Cimarusti, much appreciated.
Cake tester that's gold!
We agree, chef Cimarusti is a gold mine of amazing expert tips!
I cook fish all the time here in Western Australia, as did my Father and Grand Father on charcoal.
Lessons were passed down to me.
This proves you NEVER stop learning.
Scallops ...can be cooked with this style..mayo one side butter other...enjoy
@@ricardokell5834damn! I feel that would elevate them to a whole new level
Nerver stop learning. If you only do today that, what you already did yesterday, you will be tomorrow the same as today. Never stop learning. That`s it. Greetings from Hamburg Germany.
this guy cant even cook this fish was black this isnt good taste
hey, also in WA - you have any suggestions on where I can order fish from locally? I stay at home a lot
I do mayo on the outside of grilled cheese Sandwiches, only more or a scream than a whisper and it’s a game changer. Thanks for the tips.
Haha sounds amazing to us.
A clean hot grill and not prematurely trying to flip the fish is what keeps fish from sticking to a char-grill
....not mayonnaise!... give me a break
@@BigPoppieSeed you realize mayo is 90% oil.Check for at least 1 ridge on your brain 🤭could it could explain some stuff.
I frequently scream at sandwiches also
@@BigPoppieSeed food expert in the house folks, look out!
Wow, what an informative video! You can tell he's spent his career not just learning, but also sharing his knowledge with others
We use a chopstick or skewer to check our fish in chinese cooking too. My parents were from Hong Kong and we would always test if the flesh was done by poking the thickest part fo the fish to see if it passes through. Poaching or steaming fresh fish are my favourite ways to cook fish because of how tender and juicy it ends up
Thanks for the tip on using mayonnaise . I eat a lot of seafood and anything to improve my dinner experience is helpful. Again thanks
Cover any fish work lots of Mayo and lemon and bake it
Happy to help!
love no nonsense explanation. these kind of tips very useful
Nice of the chef to give us real, useful techniques instead of common fluff.
Just cooked some lingcod like this for the first time and it turned out so delicious. The flesh was tender and it had such a good flavour. It truly allowed for the flavour of the fish to be first and foremost. Thanks for all the tips chef 🙌🏼
I tried this with Salmon on the grill. It was a fantastic meal. Thank you for all the tips.
Same here. PNW guy. The Nice thing about Best Foods Real Mayonnaise is that you can fill A WHOLE salmon gut cavity with that mayon, along with some Walla Walla Sweet onion rings and other bits, , wrap in foil and put it on the open fire or grill. Once it is done, you will never have a better bite of salmon. Also can oven bake Mahi-Mahi with a Mayon layer facing up, till golden. Never better Mahi Mahi. Remember folks, Sockeye salmon cooks in moments. Once the fish oil rises to the top of the fillet, ,it's done. The others a bit longer,,with maybe the exception of Pink Salmon. Love me some rockfish tho'., Gonna give that a try.
What are your usually other bits?
Thanks chef - you are a master teacher!
beautiful demonstration, thank you Chef!
thank you chef. Yeh i have been failing cooking fish. I will try what I have learned here.
Providence is AWESOME and this guy is TOTALLY recognizable...
I saw somewhere a video of someone firing up a gas stove and watching the moisture fly up the side of a pan as the gas ignited. Apparently, this is not moisture from the air or even from the sides of the pan, it's actually water in the gas. This moisture will limit how good a sear you can get on any food your are trying to cook. The next 'wettest' option for grilling is wood, which also releases moisture. Charcoal is a very dry heat so produces the best sear. Not sure if this is true, but it seems right.
I hate cooking, but I love watching other people cook. And I love fish.
Cake tester works like a charm! Perfect halibut every time!
Great work Chef! I can imagine a little stress if 6 orders come in for that small grill though. Yikes!
they start them on the grill and transfer to the oven.
its nothing new or special.
Awesome! Thanks for the knowledge. Will be very helpful and useful!
Glad it was helpful!
I’m really interested in the grill/barbecue that you’re using?
Watching from the U.K.
Me as well and I live in Maryland...
Great video, super informative! Thanks!
Ah! A fish grilling perfectionist! Nice work.
Chef I love your beautiful technique skills that Permeates love into your food chef the way you do that and I love this little barbecue doing the fish on here love that I’m from Toronto Ontario Canada love you’re cruising it’s outstanding love it
Brilliant little video
That’s looks fantastic.
Thank you!
Yes! Great tutorial!
Yo is that popped Sorghum on the plate?? I’ve thought about that before..
(Fish looks nice too)
Where can I get that charcoal grill setup? Sweet.
The japanese charcoal grills are similar
Nice video and perfect cook on the fish, but why using mayonaise instead of a brush of (neutral) oil?
yes
We use neutral oil to sear and egg washes for browning on pastry. Mayo is the best of both worlds
Great job. But as a fisherman I have to tell you, dredged in flour, after your quick brine. Then thrown into a pan with butter and olive oil skin down and fried us pretty hard to beat as well
Carbs cause cancer.
Do you maybe have a video showing that method? I'd love to try
Gonna take the guy in the video's word over yours chief.
@politely vulgar literally holding a fish in his photo...
when you say opening up the scales, is this fish been descaled or not? looks descaled from the video? thanks
Yes, that's correct. He had descaled the fish before cutting the fillet. He was basically moving the skin folds (of the scales) open and closed in order to scrape some of the water out and get the skin ready for the grill.
Thanks chefji
Are those ChefsPress brand cooking weights? Looks exactly like the ones I use (and you can stack the same way) on my steaks 😂
WOW great job that looks amazing thanks for the tips , you should look into a mini or tail gate Santa Maria grill stainless steal, it would probably save you lots of time grilling and would look great in your Restaurant. Or even have some one build the Santa Maria style (Grill and Crank ) to fit over your box
Some useful tips - thank you. Can you please elaborate on how you salted the fish?
i love your passion cause the moment you walk away you messed up…
Fantastic.
some great knowledge there
Perfectly cooked !!
Great clip!
I love the way Seth Rogan cooks his fish! So inspiring!
I would want the entire slab filet and not a 1" wide little slice. Great lesson and I did learn a lot!
It's a 7 course tasting menu. So the portions of each course have to be smaller. But it tasted absolutely divine and sure had us wanting more.
@@positivelygroundfish oh thanks didn’t realize that!!!
I want that grill
I thought he was doing a taste test, until I saw the piece being plated 😂 looks delicious though ❤
It really tasted fantastic. :)
he did take a bite 🤣
GREAT vid... I hate it when the fish sticks and falls apart on the grill. Those simple tips are like finding gold. Now... to find some FRESH fish.
Glad you found it useful. Happy grilling!
Thanks for the video chef, very informative with those important bullet points!
Glad you liked it. :)
Grilled white or pink fish always awesome taste
OMG mouth watering.
Fantastic!
I wouldn't explain all the stuff better. Keeping quality, simple form and freshness is a key. Big up for handling top restaurants pressure like it was just wiping Ur bottom after visiting toilet.
Inspiring content.
This is one of the most grotesque and underrated comments in all of TH-cam
@@OlympiaCHUDwhat you are saying is confusing,are you complaining about the comment or complementing it?
I am Thai, we don't use toilet paper. Two fingers and a water blaster gets the job done most of the time. The next time you shake hands with a Thai, remember that.
@@randmayfield5695 what the fuck is going on here in the comments
That was great!
Does anyone know where to get a commercial grill like the one he is using?
The japanese charcoal grills are similar
Was that an appetizer?… looks delicious
Well done. Thanks!
what you put on the plate before the fish?
We’ll said chef of living to your beautiful food you must love cooking not just put in in the pan and leave for couples of minutes then come back to it attached to food with live all time that make you wonderful cook 🍺🍺🍺🍺🍺🇺🇸🇨🇦🍕🍕🍕🍕
Uf.....those sauces at the end ❤❤
Awesome!
That looks fantastic.. I gotta say, that portion would just make me angry 😂 It’s a multi course meal I’m sure.
Yes it's 7 courses and in-between bites. You'd be plenty full at the end of it.
Very interesting. I prefer my fish cooked through. If I want raw fish I'll order it that way. But the tips are solid for sure. Thank you.
Thank you Rick, we appreciate it. Regarding his comment about having it slightly undercooked - he referred to the fact that the fish continues to cook while it's resting afterwards, and so you have to take that into account if you want to get it "en pointe" i.e. just perfectly cooked.
That piece of fish on the plate could have been bigger.
@@positivelygroundfish I always forget grilled items will continue to cook a bit after removal. On fish this is more critical than beef or other meats.
@@positivelygroundfishà point!
We don't usually leave Skin on fish here in Florida.
Ughh...that looks so darn tender
Make sure the blood line is removed, that's what makes fish taste nasty. I use aluminum foil on my gas grill.
Very true about walking away.Fish, like shrimp, cook extremely fast even with low heat.
Butter and lemon pepper is my all time favorite.
Great tips Steve.
good lesson
Good stuff
For each order how do they hold it ?
Yes chef !!
Mayo? Hmmm, I will try it, thank you. Cake pierce thing? Never thought of that either, will try.
V appropriate you don’t start squeezing lemon on the fish. Thanks again. No lemon on fresh fish! Verboten in Portugal, same is Basque Country.
Rather, tiny lemon, if ever, on frozen fish. Not on fresh fresh.
But where are you? You don’t say. How can we eat where you are grilling fish?
Nifty grilling device, never seen such a thing
Chef Michael Cimarusti has 2 restaurants in Los Angeles (Hollywood) - Providence (2 Michelin stars) and Connie & Ted's (casual dining). But you can copy his method wherever you are. :)
@@positivelygroundfish Grazie
Can someone point me to who makes that charcoal grill box?!
Man, John C. Reilly has a lot of talents.
I pat dry with paper towels instead of using the knife. I'll try the knife next time, and mayo. Usually I lightly oil with avocado or olive oil .
Awesome info, Thank You
Glad it was helpful!
Whats the brand of that grill?
Nelson Reilley was a Goodyear Star Chef!
You can steam fish as well with soy sauce, sugar and ginger for the sauce
So... You put some grease (mayo you say) on the skin, but not on the fleshy side that sticks the most?
Masterpiece
I hate Mayo. Is there an option to substitute for it? Virgin olive oil? Just asking. I am not a Chef, lol, just trying to do this recipe without mayo.
You won't remotely taste even a hint of mayo. Use mayo.
Also Fedor/Machida in 2010 would've been an all time fight.
anyone know what brand or kind of grill that is?
The japanese charcoal grills are similar
i grill the whole thing without the filleting on dry vine tree for fire cause of perfect heat and aroma plus moistening it with olive oil and rosemary stick for a brush, covering it and regulating the heat aswell, turning couple of times, it needs love and attention I agree its not just throw it and crack a cold one in peace
That also sounds absolutely fantastic. We love a whole grilled fish.
Thank you:))
Does anyone know what brand of grill is?
Fish skin is dark carbonized in Michelin rest. Bravissimo!
No diner at a restaurant will enjoy a fish as good as the common fisherman eats because the fisherman can eat it straight out of water. And boy that makes a difference. Although they do have the restaurants where the fish are in the tank, and they taste OK.
Looks tasty!
Thank you
Also fam, take notice of where he placed the fish on the grill. Tail end out towards the outside and the belly part on the middle of the grill
What kind of commercial grill is that ??
The japanese charcoal grills are similar
ProFishant fish cook!
QUESTION: 0:13 -- So, the fish is not scaled. Apparently, you leave the skin when eating???? Thank you.
He scaled the fish before he filleted it. What he's referring to at 0:13 are the skin folds or pores where the scales normally sit - he just moves those back and forth a bit to scrape the water out and open them up.
@@positivelygroundfish I see. Thank you so much for replying.
Master ❤
Without a thermometer, (125 degrees), I tend to overcook-just til the albumin begins to leak out-overdone.
I have never had unscaled fish before.
Black gill cod. I bought a friend some black Cod from Alaska, my best ideas bought for others. I was told it is not Cod at all.
For clarification: Chef Cimarusti had scaled the fish before filleting it, just as one would expect. There no scales left on that fish. What he was talking about in this video was the skin folds that hold the scales, and moving those back and forth.
And yes a Black Cod is a common market name for Sablefish, and is not related to the cod family. It's a fantastic eating fish - 10/10 recommend.
It’s says 12 minutes at 400* on my box of fish sticks…. Do I still need to poke them?
State of the art, thank you! A bit too rare for my taste, but it's a question of timing, I guess.
idk what it is about this chef but he's cool