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  7. Dude is such a blow hard. All you need for perfect fish is a cast-iron skillet. Blackened seasoning on the fish butter in the skillet medium high heat. Once the butter has melted and starts foaming add the fish. Listen for the crackle. If it’s crackling too rapidly, then the heat is too high and lower it a bit. Use a piece of aluminum foil to lay over the skillet to trap in some of the heat. Six minutes per side for a nice thick fillet. Adjust the time for thinner fillets.

  11. I think most people don’t know the difference between a chef and a cook. 😂

    A chef if Gordon Ramsey or these guys ^^^

    A cook? Is someone like Jamie Oliver.

    One of for the home, one is for a restaurant.

  19. I like to min-max everything. thermometers rule. That's like saying "real fish keepers don't use water test kits", it's just asinine.

    I also hate the traditional smoker vs pellet grill/smoker debate. Like you're less of a man for using pellets for some stupid reason they don't even know themselves.

  24. I’ve seen many of your videos about fish, and I am confused. Why do you cook fish to only about 40-44C? I can’t find anything online but nothing is that low. The fish looks amazing but how is it safe to eat when cooked that low? Can I cook it that low at home?

  29. When cooking anything special, that I had to spend considerably more for, that I specifically bought because I want to get it as close to perfect as possible so I can truly enjoy it, yeah. I'm absolutely using the temp probe.

  33. Isn't 41.4°C really low? I thought fish was supposed to be cooked to about 120°F for rare to 130°F for medium rare, which is 49°C to 54°C. But it does seem to be flaking properly, so I'll try that the next time I cook halibut.

  38. Seeing a video like this makes me realize how lucky I am I can go out and fish for halibut any time I want. I've eaten so much overcooked halibut in my life, but overcooked halibut is still way better than no halibut at all.

  42. Honestly, I bought that exact probe for day to day use, it's a nice one for the price. More importantly, I bought it to make sure that I thoroughly cook chicken all the way because I buy it when it's a day off its Use By and freeze it. If a chef tells me "i never use a probe" i will instantly worry because they're bound to have rushed to get food out and sent it early at some point and that's when people are served raw food, because uppity chiefs think their intuition is better than precaution.

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