Maybe a weird comment, but I love the angle on the grilling shot. It's somehow dynamic and exciting but without compromising utility and readability. Also it feels like it took forever to find the right spot.

@benjjj0478

9 ай бұрын

Agreed! Adam’s camera work has always been good, but in the last year it has been really tidy.

@keinname2481

9 ай бұрын

a well dosed amount of fisheye the height is mostly weird i like that the top down shots in the kitchen are so tidy and organized that they rly give me that cookbook feeling

@dddsasdaafcac

9 ай бұрын

😊😊😊

@yvonnaFBI

9 ай бұрын

the Goose Angle

Fun French fact for you Adam, while the fish cheek bears the same name in French (joue, pronounced kind of like I’ve heard you say "jus"), the chicken’s "oyster" is called the sot-l’y-laisse, which translates roughly to, "the fool leaves it" due to it being hidden and also incredibly delicious

@chezmoi42

9 ай бұрын

Yes, I love that name. A local shop often has them. I like to freeze them on a tray and keep a bag in the freezer for 'no idea' days. They are so versatile.

@matthewmatthew638

9 ай бұрын

One of the best things I loved about UK was the Salmon heads that nobody seemed to want - got 10 heads for 2 pounds and were amazing when baked, yum.

@chezmoi42

9 ай бұрын

@@matthewmatthew638 Loooove salmon. And now you have reminded me of the Dementoid classic: 🎵Fish heads fish heads, Roly poly fish heads, Fish heads fish heads, Eat them up yum 🎶

@mauz791

9 ай бұрын

The texture they have is unique as well. Since the cheek is doing a lot of work to move the gills when the fish breathes, maybe it's like 'fish dark meat'

@DMSProduktions

9 ай бұрын

@@matthewmatthew638 You COOK salmon? SHAME on you!

I made a similar flavour concept dish to this for my parents last week. Whole steamed sea bass with a vinaigrette salad with courgettes, spring onions and mange tout. Very fresh and summery enjoyed by all.

@Tinil0

9 ай бұрын

You mean Zucchini, Scallions, and Snow Peas! :)

@pR0stYp3

9 ай бұрын

As the brits would say

@dianapennepacker6854

9 ай бұрын

I hear Red Snappers are pretty great especially for those who don't like the fishy smell or taste. I've heard putting them in milk for a bit will get rid of that smell or taste. Has anyone tried that?

Decided to recreate this with a common UK local fish, a bass. Managed to find 2 for £3.50 and really enjoyed this meal! I've been watching for a long time but it's when you inspire me and my partner to make a new dish it really proves why I watch your recipe videos. Thank you for inspiring a lovely evening meal!

I must say, there is an irony in brining a salt water fish

@evan12697

9 ай бұрын

Died as it lived!

I never thought about using a nonstick spray for this. I usually use a paper towel ball soaked in olive oil, or the same rolled in tin foil with holes poked through it.

@ObsoleteVodkaYT

9 ай бұрын

I know a few people who literally keep a small paintbrush just for grilling, and they use it to apply oil on the grill.

@spoopedoop3142

9 ай бұрын

I was going to comment something similar. I wonder why Adam doesn't do the "oil-soaked rag" method from Good Eats. Works well for me, but I don't grill fish.

@thespegs

9 ай бұрын

​@@spoopedoop3142convenience

@mayonnaiseeee

9 ай бұрын

An oil-soaked paper towel held with tongs is also how I've always oiled my grills, charcoal or gas. If it's super hot, you can apply oil, watch it smoke off, and reapply coats several times to season the grates. I'm wondering if Adam chose the nonstick spray because it contains lecithin, an extra bit of nonstick power compared to just plain oil by itself.

Be super careful using PAM (or any nonstick spray like that) around a hot surface... I'm a Paramedic and ran a call once where the bottle of PAM exploded while someone was doing something similar, and resulted in a mix of partial and full thickness burns across their frontside, and partial thickness burns on a second person that was standing nearby. Both had to be transported to a specialty burn center. I've never used an aerosol non stick spray around hot surfaces since then.

@UBvtuber

6 ай бұрын

adam literally had a solution for this in a previous episode: take off the grates and spray them AWAY from the grill, then return them. The fact he didn't do that here and chose the absolute most dangerous and idiotic approach is mind-blowing.

@NoReplyAsset

4 ай бұрын

oh yeah, nonstick spray should never be used on a gas stove or ANY live fire actually

Great safety tip for the grill, thank you for telling us to spray on the side not straight down!! I love the practical tips you give us.

The first time my little sister saw a whole grilled snapper at a Thai restaurant, she yelled “IT’S AN ALLIGATOR” 😂

Using the salad dressing as seasoning for the fish and quinoa makes everything more convenient! Very clever! I'll try to make this recipe soon.

Just marveling at the versatility of that vinaigrette...

i've really noticed an increase in video quality these past few months, you really have got these cooking videos down to a science, Adam! keep up the great work

Adam, looked delicious. A "Fish Grill/BBQ Basket" is a brilliant invention for cooking fish on the grill/BBQ, you can even cook delicate, filleted fish as well, and if you get one with a small mesh it's great for cooking smaller items that inevitable escape through the grate. You might struggle to find one big enough for that monster, but I'm sure they must be out there somewhere.

@uniworkhorse

9 ай бұрын

that's a pretty cool tool!

“This is why I season the ocean not the fish”

I think this is my favorite recipe you have featured in all the years I've been following! Love snapper, Love quinoa, Love fennel, and you did everything the way I would with my food knowledge... though I hadn't thought of this combination yet 🤣

Looked brilliant and LOVED the quinoa tips!!!!

Missed these recipes! Love seeing your work, and I’ll be sure to try this!

Great camera work! You’ve really nailed the craft, this is a good balance between earlier camera work and the previous experimental (where the “desk shot” rig was visible)

@vitormelomedeiros

9 ай бұрын

very specific comment but I love the remarks

love the video! the slightly informal ones are really fun too but this style of yours has such a satisfying sound that i've been missing!

I've never considered brining fish but that sounds like a great idea.

Great video as always Adam! Thank you.

This makes me think of a cooking class I took in Belize where we made a Garifuna dish called seré. It's where you flash grill or fry a whole white fish (we used red snapper as well) and then finish it in coconut milk with peppers and aromatics. You end up with delicious, flaky fish and a spicy coconut broth that warms your soul. If you serve with mashed plantains, it becomes a dish called hadut, which is what we did. But the fish stew is definitely the star of the show and, in my opinion, would be best paired with white rice. Either way, it's something I plan to make again in the future.

Loved this!

YASSSS Glad to see we're back at the old format

Kudos to you to put the fish back in water at the start of video. Such a gentleman and animal lover❤

more fish videos please! looks amazing

Thank you, Adam Ragusea!!!!

great video! I'd never considered cooking a whole fish like this but I want to give it a go

Just bought snapper from Costco. Air fryer at 500F for 12 mins. Crispy delicious

Currently stuck plat 1 in apex. Watching your videos make me happy. Thx Adam

this is a way we make fish in Cyprus! Whole fish is a bit traumatic for kids but reminds you where your food comes from 😂

Ayyyy, super stoked to see the Europe trip next year! I really liked the series Ethan Chlebowski did in Europe (I think you've mentioned you don't watch many other food KZreadrs but I could be misremembering), so I would love to see your take on similar concepts!

Cool recipe Adam

Oh my gosh this video is amazing. Great recipe that excited me.

Adam I recommend visiting Montenegro during your trip. Beautiful country and wonderful food.

Amigo. Esta super. Well done job. 🎉

Thanks for the recipe video!

looks amazing

It's a tribute to the quality of Adam's videos that I watched this. There is nothing in this recipe that appeals to me. But his vids are always good and I usually get something out of them anyway.

Looks really good.

I just got back from a trip to PR where I saw whole grilled snapper on menus multiple times, but didnt feel hungry enough to order. Might have to try this soon.

Adam, just want to say, for some reason KZread hasn't recommended your channel in like, a few months. I used to always see your new recipes and podcasts on the sidebar, but this video is the first one recommended to me in a long time.

Nothing better than a whole fish . Looks fantastic, Adam. Excellent side choices too

Thank you for this video !!!

If you’re going to make videos on your trip in Europe I think you should definitely consider Friuli-Venezia Giulia. It’s a super interesting culinary meeting point between Italian, German and Slavic cuisine not to mention the birthplace of Prosecco, (allegedly) tiramisu and prosciutto San Daniele which is starting to get more popular in Europe as the prosciutto crudo of choice.

love these recipe vids

First time ever that i saw someone use a microplane right. You should only pull with this type of grater, if you also push it will become dull very fast. Good job Adam. And greetings from a Chef from Finland. :)

You should make an episode about quinoa and it many versatile uses

Love myself some fish! Thanks For this adam!🎉🎉🎉🎉🤤🤤🤤🤤🤤🤤

@nicoskefalas

9 ай бұрын

I just don't get people who love fish! Don't the bones throw you off when eating them? I am always so stressed to have anything other than salmon or tuna because of that!

Looks delicious

There's 3 parts of a fish that are super delicious that you don't get with fillets. The cheek, as Adam mentioned, the collar, which is popular among Asians. It's nice and fatty, though it also has a lot of bones and skin that means there's not much of it. This is the only piece you can really get separately, though it always comes from a bigger fish, and it's not always easy to find. They do tend to run substantially cheaper than the fillet though Finally, there's that long morsel of meat that runs along the edge of the spines. All delicious pieces of meat, two of which you only get with a whole fish.

@tfae

9 ай бұрын

I used to have lots of salmon heads and collars as a kid. Didn't realize it was an Asian thing!

Fish cheeks are so great, and people often look confused or disgusted when I go for them. Surprisingly underrated piece!

I'm typically not one for fish, but this looks delicious. Might try it out. Thanks Adam!

You should try the salt crust method please!

Ah, red snapper. Very tasty fish!

I like the ATK method of using an oil soaked paper towel with tongs to oil the grates. Benefit of removing some char buildup as well that escaped the brushing.

I love red snapper.

For anyone who likes to grill fish I would highly recommend getting a heat resistant metal cooling rack to cook the fish on instead of directly on the grill grates. The gaps between the metal are smaller so you have a lot more control and and you can grease it while it’s off the grill. It makes it much easier

MORE FISH RECIPES ADAM!!

ahhh, red snapper, very tastyyy!

as a Filipino, i'm salivating at those grilled fish eyes...

Many years ago some friends and I went to one of the piers on Long Island to buy fish directly from the boats as they came in. I noticed as a fisherman cleaned fish for customers that he sliced small portions from the faces of all the fish he cleaned and dropped the pieces into a bucket under his work table. I asked him what the pieces were and he told me that they were the cheeks and that they were the parts that he took home to his family because they were the best parts of the fish. Yum. Thanks for the lesson.

You learnt me about fish cheek. Totally gonna try, nothing better than a whole ass fried feesh.

Cooked fish eyes always look pretty gory

I wanted to buy some cod fish but it was over $19.00 so I didn't buy it. Your recipe some so good!

during your euro trip you should come to Vienna!

00:53: That is the money shot. What a beautiful fish!

Just tried that vinegrette, it's a killer

you should totally get a fish grilling basket! It's super convenient for BBQ

Ahhh, a red snapper. Mmmmm, very tasty!

@kazamenetworks7046

9 ай бұрын

this is what I came to the comments for

@gerarddicairano4974

9 ай бұрын

@@kazamenetworks7046 Glad someone got it. Everyone else though: Stupid! They're so stupid!

When Adam brought the snapper into frame I laughed so hard cuz I wasn’t expecting it to pop up like that LOL

Fish skin doesn't stick if you dry it, oil it, and let it sit unmoved on a cast iron grill for a couple of minutes. Might work with the vinaigrette as well, but it's risky. I don't know what's that nonstick spray; I usually rub the hot grill with a little piece of smoked (or unsmoked) lard -- that's the traditional Romanian way anyway :D

Da king is back baby he neva miss

Amazing

When i heard grill i immediately thought broiler. Adam has taught me too well.

Adam, thank you for awesome content, have been watching every video of yours for a long while. As a vegetarian I appreciate lots of meat-free content (but I also watch meat content because it's always super informative). Since I don't eat meat, mushroom is the food item I find most interesting in terms of flavor and preparation (also I am from Czechia, where mushroom hunting is somewhat of a national tradition - we hunt for many kinds of mushrooms). Lately I have been learning interesting ways of mushroom preparation which I want to share with you. 1) Lactic fermentation - very easy, traditional, healthy and tasty way of food conservation (also more easily digestible). 2) Mushroom jerky - marinate mushrooms first, then half bake it, then dry it. Very (!) delicious snack. In Czechia it's being commercially sold, but it is pretty new way of preparation and not many people know about it. If you would like to explore them, you can let me know. Thanks again and sorry for my poor english.

@Franky_Sthein

9 ай бұрын

Mushroom jerky sounds interesting. What marinade should be used for that? Want to try it out but I am afraid of messing it up with the wrong one.

@Franky_Sthein

9 ай бұрын

Oh and also what kinds of mushrooms would you suggest to do this with? I sure hope you don't need the expensive ones for this.

@keithkannenberg7414

9 ай бұрын

No need to apologize - your English is fine and I'd be really pleased if I could get my writing in a second language to the level you're showing. I did a smile out of "mushroom hunting" - I'm picturing someone sitting behind a blind in the woods waiting for mushrooms to come by - but apparently that is a correct English term that I'm just not familiar with.

@ondrejs9704

9 ай бұрын

​@@Franky_Sthein I don't know which mushrooms grow or are being sold in your area. I think most of the species work tho, you can start with champignon or shiitake (available worldwide I believe?), both are delicious. Slice to thin slices, they get smaller as they dry out (3-5 mm). To marinate, you can experiment with what you like - if the mushrooms are moist enough, you can only add dry spices you like (pepper, garlic and coriander work great) and salt. You can also use liquid condiments like soy sauce, teriyaki sauce, worcestershire sauce, liquid smoke, honey etc. (for example, worcestershire sauce, honey, salt and chilli is really good). If you want your jerky crunchy, add a bit of starch and oil (not too much, if you don't want them to become lego bricks). Marinate for two hours at least. Then to make sure individual pieces don't touch lay them on a wire rack or impale them on a skewer (sorry I don't know those words, is it really impale? lol). Bake in oven at 90-110 °C for an hour (let the marinade drip out of the mushrooms on a tray). After that, let the mushrooms dry out 8 - 12 hours in 50 - 70 °C depending on a mushroom species and your marinade. Resulting texture is smooth and chewy. The recipe looks complicated, but basically you marinate a thick slice of any mushroom in anything you like, then bake it and dry it out slowly and it is delicious.

@ondrejs9704

9 ай бұрын

​@@keithkannenberg7414 Thanks for a compliment. In czech language it is more like mushroom picking, mushroom hunting sounds amusing to me also. But there are aspects of hunting that fit the term I think - you have to have a really good knowledge of biome and terrain to know where to find them. Also you need to be knowledgeable since some of the species can give you unpleasant digestive problems, some can kill you in a matter of hours.

really gotta appreciate adam's sense of portioning. that whole fish would've been mine lol

Red snapper... very tasty. But I think I'm gonna take what's in the box, Adam.

Great video! Great fish

@Wafflemangos

9 ай бұрын

you haven't watched the full video yet

@lekingchezz9996

9 ай бұрын

@@Wafflemangos you dont know that

@Fiddy.

9 ай бұрын

@@lekingchezz9996I’m in your walls

adam finally doing a fish recipe? :D

@Dudae_

9 ай бұрын

Yeah, what's up with that? The outwardly information I gather is that Americans as a whole are just not that into fish? As a Mediterranean European guy, that baffles me

@nicoskefalas

9 ай бұрын

i get it though! Fish are soooo overrated 😮

@quinnlovelost

9 ай бұрын

​@@Dudae_ same, i'm eastern european (romania) & while we definitely don't eat as much fish as the mediterranean countries, it's still really common

@sotirioskapartzianis235

9 ай бұрын

The only thing Adam has regarding fish is just salmon, so that's true

@generalnando5722

9 ай бұрын

@@Dudae_we like big round juicy girth meat instead

Amazing video, what if you sprayed the fish and not the rails? Maybe spray the rails as you preheat the grill and spray they again? Technique used on commercial flattops

As a wise man once said, " Red Snapper, MmmmmMM, very tasty"

I like this normal style better. Thanks 🙏

I've used nonstick foil on a grill before and it totally works lol

Hey adam make a video about pressure cooking

You can also stuff the fish with herbs, garlic, ginger, and/or sliced citrus to impart flavor and aroma

More fish recipes would be really nice

Red snapper fins also have very sharp spikes in them that stab you and get pretty badly infected. (good to get them removed)

Adam you're great and I might even get rosetta stone because of this video but how do you eat that much raw onion at a time

You mentioning rosetta stone just makes me wanna listen to Tool

Can you make a video about how to rehydrate frozen home food?

Hey Adam - I was gonna warn you to get some distance between your hot grill lid and your deck's vinyl balustrade, but I think you already cooked it. I did that too, a bit

Would this recipe work with white fish fillets instead of a whole fish? The brining and everything?

Great recipe and looks very good as always. But I couldn't understand last dose of sauce on the fish after it's baked, wouldn't that ruin the crust a bit? Just curious because normally I would expect no sauce on the fish to preserve the crust and papery skin.

I need to try brining my fish then, I don't get results as good as that. Have you tested dry brining as well ? It has always worked better for meats imo, plus it's easier and less messy

I have never wanted a whole fish before this video.

My mother's favorite part of a roasted chicken is the "oyster". Mine is a specific piece of skin, only if it's seasoned nicely and very crispy. Specifics, breast sides up and the head side facing away from you, its the bit of skin that is closest to you, (the part opposite of the wishbone). If you know you know.

@hxhdfjifzirstc894

9 ай бұрын

'Tain't no grilled snapper though, but probably good with rice and teriyaki sauce.

If you are visiting Europe, you should definitely visit Dubrovnik, and since the other name for Dubrovnik is Ragusa, your ancestors might be from there. Always welcome in Croatia.

On a Gas grill just turn cut the fle off, spray however you want, then light the burners back on. 👍

If I ever do this it will be without the head. Keeping the head on freaks me out but after heat or flames hit it it's just nightmare fuel for me. Especially the eyes.