Go to the Article: Selecting Fish for Purchase
Thanks for the video, I never know for certain if I'm choosing a good fish, or just the best fish amongst the others. Also, the audio seems to be slightly off.
- originally posted by Nate
The audio seemed off to me as well.
My thoughts exactly. The biggest problem I have is not knowing what to talk about. I can talk for hours with my butcher, but when I'm at my fishmongers I feel like I know nothing and have nothing to say.
- originally posted by Pepijn
We are on it. We will get it fixed as soon as possible. Thanks for your feedback.
- originally posted by Grant Lee Crilly
Hans Twite6:58 PM (1 minute ago)to me, Kristina, ChefSteps It was a problem during rendering apparently. Krug and I already fixed it, she is rerendering it and we will be good to go.Kristina Krug7:00 PM (0 minutes ago)to Hans, me, ChefSteps Yes - it's uploading right now.(Well there you have it.)
very good essay and thank you for not making it an "fresh not frozen" issue because you are right, frozen and thawed is often much better than never frozen... (for example: I have some "fresh" fish for you... it's never been frozen... of course it's three weeks old and I need to get rid of it).
So...the second store wasn't Uwajimaya and some of that fish looked absolutely amazing. Was that Mutual in the International District? I haven't been in there yet and if that is it I may need to go on a little field trip tomorrow. Thanks for the video and looking forward to the new class.
I wasn't sure if I would subscribe to this new class, just because I'm a vegetarian and don't make meat dishes all that often anymore, but this was quite enjoyable and very informative. I think I'll check it out when it becomes available.
You guys were totally at Mutual Fish, too...
Yes, it was Mutual Fish! Good eye.
Yep! We do a lot of our fish shopping at both places.
Found the 'How to buy fish' video useful. Though our go to vendors seem to have very good product. Did a salmon filet sous vide & the texture was superb. Still working with a large pot, candy thermometer, and a lot of close watching. Fun.
Beautiful illustrative photography and videography, as always. Thanks ChefSteps team!Quick correction: -76 °F / -30 °C . Something went wrong there, given that -30 °C is equivalent to -22 °F
Thanks, bug has been fixed.
The video is no longer available
when will the video be back?
you can find it here.
https://www.chefsteps.com/classes/tender-cuts-one-simple-technique-for-cooking-meat-poultry-and-seafood/#/selecting-fish-for-purchase
It is inside a paid class, so you will need access to the class. Did you purchase the class?
Video still won't play, says: "Video has been removed by the user." Please fix this. I bought this course first for myself to check it out before purchasing it as a birthday gift for my brother-in-law, so this is very frustrating.
If you click on the video it says 'This video does not exist.'
I've purchased the class.
Try it now. Just alerted the Team and looks like they've fixed the video 'bug'. Many apologies!
Hi Sonja, I apologize for the problems, I've fixed the video and it should play correctly for you now. If you run into any more problems please don't hesitate to email me dan@chefsteps.com.
Alexander you are totally right, it was broken. As PR said it was a bug we've fixed it so it should play correctly now. We apologize for the problem and appreciate you taking the time to report this to us.
Why didn't you just go across the street to the Pike Place Market?
When selecting other meats are there some signs to know if a piece is better or worse? This is really detailed on selecting fist but how about steaks, pork, shellfish ect...?
is sushi grade fish any different the ones that are out in the meat and seafood section of the stores?
Sushi grade fish is for raw consumption and has been bled as soon as it is caught, gutted, and iced rapidly after catching. Salmon is a parasitic fish that requires freezing before consuming raw.
