The Seafood Items You Need To Try Before You Die

The Seafood Items You Need To Try Before You Die


Not everyone is willing to risk trying seafood
they’ve never had before. But why shouldn’t you? Just because these dishes might seem a little
out there doesn’t mean they’re not worth trying. Give them a go, and who knows? You might just find a new favorite. Sure, you’ve probably had lobster before but
you haven’t really had it until you’ve tried real Maine lobster. Lobsters raised in the waters off the coast
of Maine are technically the same species as those you’ll find elsewhere, but the environment
in which they’re raised gives them a particularly delicious kind of meat that’s sweeter and
more tender. Maine lobsters also have slightly softer shells
than their Canadian counterparts, and when you order by the pound, they usually contain
more meat, too. It also helps that Maine lobster populations
are strictly regulated to ensure their continued survival as a species, so you can eat them
guilt free, too. Unfortunately, if you want the real deal,
you’re going to have to shop around nowadays, it’s mostly the Canadian lobster that’s sold
in grocery stores. Seaweed might be the last thing you think
of when you think of seafood, but it’s absolutely worth picking up at the grocery store, or,
if you live along the coast, picking up yourself. Everything about seaweed is amazing: it’s
full of vitamins and minerals, it’s heavy on the antioxidants, and it’s been shown to
help you maintain gut health and a healthy weight. And there’s a lot more to it than you might
think, too. Head to the shore, and you’ll find many different
varieties of seaweed. You’ll have to make sure your beach isn’t
protected and each kind is going to require different methods of cooking, but if all works
in your favor then it’s entirely possible to gather a year’s worth of snacks in a single
afternoon. Not a bad way to pinch a penny or two, right? There’s a reason swordfish is often sold in
steak form, and that’s because it’s pretty much perfect for anyone who’s on the fence
about fish. It doesn’t taste fishy in the least, has a
firm texture that’s more meat-like than anything else, but still contains all the health benefits
of fish. It’s also a good choice if you’re looking
to be more responsible with your meal choices. According to the NOAA, swordfish were critically
over-fished in the mid-1990s. But that led to a reexamining of fishing guidelines
and today, swordfish is one of the most sustainable fish you can order. Opt for swordfish caught in the North Atlantic
or Pacific Oceans, and you can enjoy your non-fishy fish with a perfectly clear conscience. Caviar is one of those dishes that every foodie
would like to say they’ve eaten, but that many people are still reluctant to taste. Still, if you are interested in diving into
the world of caviar, there’s one particular kind that’s perfect for getting your feet
wet. Osetra is a fantastic entry-level caviar one
that’s mild, nutty and buttery, rather than overwhelmingly briny or fishy. You can also pick up osetra caviar for a fairly
reasonable price, especially compared to some of the other types out there. Obviously, you’re still going to be paying
bundles of cash if you order it from a restaurant, but it’s possible to purchase Osetra caviar
online at a far more affordable rate. Even better, you’ll be able to try it from
the comfort of your own home — which means less room for embarrassment if it turns out
you hate it. “You okay? Want a glass of water?” If you love salmon, then it’s high time you
got your hands on the best in the world: Irish salmon. Salmon has been a staple food in the country
for thousands of years, and even pops up again and again in Irish folklore. Atlantic salmon are native to the country,
and between spring and autumn, they can be found swimming in most rivers. In fact, it’s surprisingly easy to catch a
glimpse of wild salmon in the Weir, especially beneath the Salmon Weir Bridge and around
180,000 people head to Ireland each year to cast their rod and reel in a salmon. Even Ireland’s farmed salmon is regarded as
some of the best in the world. This is because salmon farms set up on the
Irish west coast are subject to extreme tidal conditions, which means the fish are constantly
swimming against currents similar to the conditions wild salmon are raised in. At first glance, uni might not seem like the
most appetizing seafood in the world, but you shouldn’t judge a book by its cover this
weird little dish comes with some surprising benefits. In case you’re unaware, uni is the part of
a sea urchin that produces roe. In other words, it’s a sea urchin’s reproductive
organs. And okay, fair enough, that’s kinda gross
but don’t run away just yet. While uni is very much an acquired taste,
there are a few good reasons why you should give it a go. Firstly, you’ll always be able to say you
tried it, which is never a bad thing. You’ll also be supporting a pretty neat industry. Uni are almost always harvested by hand, and
those hands typically belong to one of a group of specially-trained “sea women,” who spend
their days diving and gathering sea urchins to sell and support their families. Finally, there’s the fact that uni is traditionally
seen as an aphrodisiac. And if that’s still not a good enough reason
to give it a go, then maybe it’s not the uni that’s the problem, here. Don’t you think? Sea cucumbers definitely aren’t going to win
any beauty contests anytime soon, but presentation isn’t everything and you might just be glad
you gave them a chance. Impressively, some types of sea cucumber are
considered such delicacies that they can cost more than $3,000 a kilogram. What’s more, dozens of people have actually
died trying to get their hands on them, usually as a result of decompression sickness whilst
diving. Part of what makes them so valuable is their
high fucosylated glycosaminoglycan content, which is a chemical known to help with joint
problems. There’s also an environmental slant to all
this, too. In 2019, the Marine Stewardship Council certified
the world’s first sustainable sea cucumber fishery, an important step towards improving
the world’s oceans. This is because sea cucumbers feed on organic
waste and keep the oceans clean. Inevitably, the more you eat, the more the
industry will expand. And the more sea cucumbers that are grown,
the better off everybody becomes. That’s never a bad thing. Yes, okay, so lionfish are pretty hugely venomous. But don’t panic: properly prepared, they’re
perfectly safe to eat. And they’re pretty tasty too, which is always
nice, but there is another reason you should give lionfish a go you’ll be doing the world’s
oceans a favor. Lionfish are native to the Indian Ocean and
the South Pacific, but in the 1990s, they started showing up off the Florida coast. This is a problem, since lionfish are also
incredibly prolific breeders, spread to extreme depths, and devastate the native ecosystems
they invade. But one of the best ways to protect these
ocean habitats is to organize large-scale lionfish hunts and one of the best ways to
make those more popular is to create a market for lionfish as a food. So, eat up! Mother Earth is counting on you. When you see bouillabaisse on menus, most
of the time it’s just a sort of fishy soup. Even in Marseille, France, bouillabaisse has
become a little less than traditional. In fact, when New York Times journalist Elaine
Sciolino headed there to seek out the real thing, she found it wasn’t as easy to find
as she thought. To get her hands on genuine bouillabaisse,
she had to drive out to a small fishing village on the coast, speak to the locals, and convince
a chef to cook it as a favor. But according to Sciolino, it was all totally
worth it. The authentic version she tried was made from
five different kinds of fresh rockfish, tomatoes, olive oil, fennel, and spices like turmeric
and saffron. She described this kind of bouillabaisse as
an acquired taste, but one that felt more like an artistic experience than a simple
meal. You’re probably aware that true Champagne
can only be produced in the Champagne region of France, but what you might not know is
that there’s a fish version of this rule, too. According to the same European laws that protect
Champagne, Arbroath Smokies can only be produced within five miles of the town center of Arbroath,
Scotland. These fish are essentially smoked haddock,
but they’re still smoked in the same way they have been since the 1800s. Instead of thin slices, they’re served up
in fillets that are golden brown on the outside and creamy on the inside. Of course, to get the real thing you’ll have
to order them online or get yourself over to Scotland. There are some dishes that, when they’re made
right, are filled to the brim with the taste of wherever they’re from. That’s definitely the case with jambalaya
done correctly, it’s the perfect mix of Spanish- and French-inspired flavors. Essentially, it’s New Orleans on a plate. “Jambalaya!” And if you’re looking for the ultimate in
southern comfort food, then seafood jambalaya is the way to go. There’s no one right way to make this dish,
but there are a few things you should look for: traditional Spanish and French spices,
andouille sausage, and damn good seafood. If you’ve never tried crawfish before, this
is the way to do it. If you’re a seafood fan, you may have tried
lox before. Unfortunately, if you’re picking it up at
the grocery store, it can often be pretty expensive. The good news, however, is that there’s a
much more affordable version available and it’s called gravadlax. This is essentially a fancy name for cured
salmon, and like with so many other things, you might just be better off making it yourself. While ordering gravadlax at a restaurant might
net you a cheap, tasty version of lox, curing a salmon filet with salt, sugar and spices
over the course of a few days might just turn out even better. Get it right and breakfast will never be the
same again. If you see garum pop up on a menu anytime
soon, you’ve got to give it a go. Why? Because you’ll be getting a taste of ancient
Rome’s most popular condiment. “It’s like delicate but rich broth that’s
made from like.. Roasted langoustine or shrimp shells.” The ancient Romans used this stuff in everything,
from pork to fish dishes to wine. In fact, garum was in such high demand that
the supply chain shaped a network of trade routes that sprawled across the ancient world. Garum is made using the guts of fresh fish,
which are fermented into a condiment that turns out salty, tangy and just a little briny. A treat for both modern and ancient taste
buds. Everything’s better when it’s fried, right? Well, catfish is no exception and anyone who’s
after some authentic southern comfort food ought to give this one a go. Now, catfish might have a reputation as a
bottom-feeder, but give it a chance: it’s a mild fish with firm flesh that holds up
well to being fried. And it doesn’t just taste great, either eating
catfish is environmentally responsible, too. According to Seafood Watch, domestic, farm-raised
catfish is one of the best choices for anyone who’d prefer to eat in a way that won’t impact
on the world’s delicate ecosystems. Oysters are definitely a love-or-hate kind
of thing, but if you do love them, you’ll want to get your hands on the best in the
world and those are the ones that come from Ireland. For oyster fans, the best time to visit the
country is in September, for the Galway International Oyster & Seafood Festival. It’s no coincidence that the festival is held
in the fall it’s only then that the native, flat, and wild Atlantic oysters come into
season. They’re harvested after they spawn and, once
they’re gone, they’re gone until the next year. Best of all, the different marine environments
around the country produce oysters that taste very different to the connoisseur. This means you could easily take an oyster-based
tour around the Emerald Isle, and get to try countless variations on some of the best shellfish
on the planet. Not too long ago, Grimsby was the biggest
fishing port in the world despite the fact the town itself is actually pretty small. But with all that fish going through the town’s
port, it’s not surprising they’ve perfected methods of preserving it namely, by smoking
it. If you’re looking for some of the world’s
best smoked fish, Grimsby is where you want to be. It’s still made the same way it’s been made
for almost two centuries, and just like Arbroath Smokies, fish marketed as “Grimsby traditionally
smoked fish” has to come from one of only five area companies. So think of it this way: a taste of Grimsby
smoked fish is a taste of something an industry has had hundreds of years to perfect. Doesn’t sound too bad, does it? Madagascar might not be the first place you
think of when you think of caviar, but Rova caviar is going to hit the market in a big
way. It’s coming from a company called Acipenser
, which owns a caviar farm that was founded on Lake Mantasoa in 2009. They’re starting to get seriously popular,
though, and in 2019 their export numbers hit five tons per year. Of course, that popularity comes with its
problems and in order to get your hands on Rova caviar, you’ll have to go to a high-end
seafood restaurant and hope they haven’t run out. If you love clams and quahogs in particular
then there’s only one place you need to go: Cape Cod, the home of stuffies. That’s the local term for stuffed quahogs,
and any seafood restaurant on the Cape will have their own version of this delicacy. From the secret spice blend of Arnold’s Lobster
and Clam Bar to the lemony flavor of Spanky’s Clam Shack stuffies, all the way to the homemade,
chorizo-stuffed stuffies of the family-friendly Fresh Ketch… well, let’s just say that it’ll
be more than worth the trip. Of course, it helps that these super-fresh
stuffed clams are usually served alongside a whole host of other delicious seafood dishes. There’s a reason Cape Cod is named after a
fish, you know. Right off the bat, there’s one big plus to
eating eels: they only have one bone. If you’re the kind of person who freaks at
the idea of getting a bone caught in your throat, then eels are the seafood for you. But that’s not all eels are also incredibly
rich and fatty, as well as hugely versatile, being able to be served in any number of different
ways. In the future, it’s entirely possible you’re
going to start seeing much more eel on high-end menus. Smoked eel in particular is becoming more
popular at those restaurants that are looking for a little non-traditional luxury on their
seafood menus. And, despite being a delicacy since at least
the 18th century, eels really are as non-traditional as you can get. When Jamie Oliver released his recipe for
paella and added chorizo , Spain flew into a unanimous rage over his adulteration of
one of their most popular traditional dishes. “It trended for weeks. And death threats and all sorts all because
of a bit of sausage.” Of course, in Spain they take their paella
very seriously and if you only ever try one kind of paella in your lifetime, it ought
to be the real thing. And that means no chorizo. While some types of traditional paella are
made with meat, seafood paella has become the most common variant. It’s typically made with mussels, shrimp,
and other shellfish, and you can get the real deal at pretty much any restaurant in the
country. Just as important is the traditional setting:
paella should be cooked in a large batch and shared among family and friends. Often, the best paella is also made from fresh
seafood in restaurants situated just a stone’s throw from the ocean. That’s the Spanish way of doing it. “By the way just and FYI, it tastes better
with chorizo.” Not all seafood can be found on the menu at
your local fish restaurant, and nothing illustrates that better than spirulina. Spirulina is a type of single-celled microbe
that grows in both salt and freshwater, and it has a very long history behind it. Not only was it grown and eaten by the Aztecs,
but it might also be the future of space food: NASA proposes it can be grown in space as
a viable source of nutrients. Back on Earth, it’s absolutely worth picking
up some spirulina when you can. It’s more an ingredient rather than a dish,
but it’s filled to the brim with antioxidants, is a known anti-inflammatory, can lower cholesterol,
and may reduce blood pressure and risk of cancer. Get your hands on some next time you’re at
the grocery store and it might just change your morning smoothie game for good. One thing worth knowing about Asian carp is
that, as the name suggests, they’re considered an invasive species in the United States. Asian carp have spread throughout the waterways
of the Mississippi and Illinois Rivers, devastating native fish populations, and to make matters
worse they have no real predators to speak of. Except for man, that is. You might see Asian carp listed as black carp,
grass carp, bighead carp, or silver carp, but they’re all worth trying. Often, these massive fish can come across
as pretty standard white fish, but they’re the perfect choice for cooks who are willing
to mix things up a bit. In many taste tests, Asian carp have been
ranked above other kinds of white fish, mostly due to the carp’s impressive ability to absorb
the flavors of whatever it’s cooked in. Get creative; you won’t regret it. Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite
dishes are coming soon. Subscribe to our YouTube channel and hit the
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27 thoughts on “The Seafood Items You Need To Try Before You Die

  1. Sorry I got hung up on this video giving suggestions on going to the beach and gathering seaweed. I’m excited to see the next video with suggestions on gathering random mushrooms. 💀

  2. Your video was lacking a few seafood items or you only mentioned one place to get an item. I hope it was an oversight vs. poor research.

    I agree that Ireland has some great salmon and oysters, however, the salmon found in Scotland is just as good, or even better.

    In light of that, Alaska King Salmon, or Chinook, is some of the finest salmon in the world. Its also found off the Oregon, Washinton, and British Columbia, Canada coast. The northern Pacific oyster found from Oregon to Alaska are also very good and it would be hard to tell the difference between them and the Irish and Scottish varieties.

    The video also didn't mention Dungeness crab. It has a sweet tasting meat it is found from northern California to Alaska. Many love the king crab but the Dungeness crab tops it by taste.

    There was no mention of goeyduck. Its from the Puget Sound area near Seattle. It makes all other clams pale by comparison.

    Lastly, how about a great mussel? The waters off of the Netherlands produce some of the best mussels.

    I like the channel but sometimes I believe the research is lacking depth.

  3. I don't know about trying carp. From my point of view, a carp is a garbage fish and has one use. Bury it for fertilizer!! Unless I'm starving, I refuse to eat carp. Now it is possible that it's just the carp around here. Maybe a different carp from a different part of the country won't taste the same.

  4. Too bad im allergic to shellfish.

    The good news is, the cure to my seafood allergy is to eat sweets. So, I just use my allergies as an excuse to eat all the chocolate I want to eat 🙂

  5. A couple of points on "Maine" lobster. As they grow they molt their old shell and grow a new one which is initially soft. This lasts longer when the water is warmer. If cooked in this condition you get mushy meat which doesn't fill the shell and has inferior flavor. Some people think large lobsters are tough, if prepared properly they are at least as good as small ones . (I have helped eat one that weighed 24 lbs.) To cook any size (steam) 15 minutes plus 3 minutes per pound. This, in my not so humble opinion, is how they should be eaten, hot with butter. I can see making Newberg or salad sandwiches but anything more is gilding the lily and heresy. Maine or Canadian there's no difference, as long as the shell is hard there's nothing like it. The only thing that compared is Alaskan king crab, but that's another story.

  6. Pompano en papillote.      
    Oysters Bienville.     
    Oysters Rockefeller.     
    Shrimp etoufee.     
    She-crab soup.

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