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GROUP, WE HAVE SOMEONE NEW WITH US TONIGHT,
AND SHE'S READY TO START HEALING.
PHYLLIS...
HI, MY NAME IS PHYLLIS,
AND I'M AFRAID OF WHOLE FISH.
(together) HI, PHYLLIS.
I REALLY DON'T KNOW WHERE TO START.
IT'S THE WHOLE THING. IT'S THE HEADS AND THE TAILS
AND THEIR FINS AND THEIR SCALES.
IT'S JUST TOO MUCH FOR ME!
(man) YEAH, WHAT ABOUT THOSE EYES, HUH?
EVER NOTICE HOW THEY'RE LOOKIN' AT YOU?
HE'S RIGHT! I DREAM ABOUT THOSE EYES,
DEAD EYES STARIN' AT YOU,
BLACK AND BEADY, LIKE DOLLS' EYES.
THEY'RE FILTHY AND DISGUSTING, I TELL YOU!
BESIDES, WHY WOULD I WANT TO BUY A WHOLE FISH?
IF I WANTED A STEAK, WOULD I BUY A WHOLE COW?
(man) NO, ABSOLUTELY NOT.
(Alton) I WOULD.
AH, ANOTHER NEW MEMBER TONIGHT.
NO, NO, I'M JUST HERE WAITING ON THE NEXT GROUP.
OH, COULROPHOBICS ANONYMOUS?
WHAT'S THAT?
FEAR OF CLOWNS.
CLOWNS? WHAT SORT OF SISSY'S AFRAID OF CLOWNS?
HEY, BUSTER, CLOWNS ARE SCARY!
WHOLE FISH, THOUGH, THEY'RE NOT.
BELIEVE ME. I MEAN, COMPARED
TO CUTS LIKE FILLETS AND STEAKS,
WHOLE FISH ARE USUALLY FRESHER, MORE FLAVORFUL.
THEY'RE A LOT MORE VERSATILE,
AND THEY'RE A LOT MORE FUN TO DEAL WITH.
AND BELIEVE ME, YOU GET A LITTLE BIT OF EXPERIENCE
UNDER YOUR BELT, AND YOU'LL FIND
THAT THERE'S REALLY NO DIFFERENCE
BETWEEN A, I DON'T KNOW, A GIANT MAHIMAHI
AND A LITTLE BITTY GOLDFISH LIKE THE ONE I BOUGHT TODAY.
(screaming)
PHYLLIS!
UM, BELIEVE ME, WITH A LITTLE SCIENCE, SOME KNOW-HOW
AND DECENT INGREDIENTS, WHOLE FISH,
UNLIKE SPOOKY CLOWNS,
CAN AND WILL BE...
♪♪
♪ GOOD EATS ♪
(Alton through scuba mask) IF YOU WANT TO UNDERSTAND
HOW TO COOK WHOLE FISH, IT REALLY HELPS TO HAVE
A GOOD IDEA OF HOW FISH DO WHAT THEY DO,
AND THAT MEANS HAVING SOME UNDERSTANDING OF ANATOMY.
THERE'S NO BETTER WAY TO GAIN THIS TYPE OF KNOWLEDGE
THAN THROUGH DIRECT OBSERVATION,
WHICH IS WHY I'M TAKING A WALK ON THE WET SIDE
IN THE OCEAN VOYAGER HABITAT
AT THE STATE-OF-THE-ART GEORGIA AQUARIUM.
NOW MOST TERRESTRIAL CRITTERS, LIKE MYSELF,
FIGHT A CONSTANT BATTLE WITH GRAVITY
JUST TO STAY UPRIGHT.
BUT MOST FISH ARE BLESSED WITH A STRUCTURE
CALLED A FLOTATION BLADDER.
NOW WHAT THIS THING DOES IS IT ALLOWS THEM
TO ESSENTIALLY COVER ANYWHERE IN THE WATER COLUMN
THAT THEY WANT TO GO.
THAT MEANS THAT THEY CAN CONCENTRATE THEIR MUSCLE ENERGY
ON LOCOMOTION.
NOW SOME FISH SLITHER LIKE SNAKES.
SOME FLY LIKE BIRDS,
BUT MOST OF THE FISH THAT MAKE IT ONTO OUR DINNER PLATES--
"LOCO-MODIA" OSCILLATION.
IF YOU LOOK AROUND,
YOU'LL SEE THAT MOST OF THESE FISH ACTUALLY TWITCH
SIDE TO SIDE.
THEY USE MUSCLES THAT GO DOWN TO THE SIDES OF THEIR SPINES
CALLED MYOTOMES.
THEY RELAX THEM. THEY FLEX THEM,
AND THEY MOVE THROUGH THE WATER VERY EFFICIENTLY.
NOW OSCILLATING CAN CREATE VERY HIGH SPEEDS,
UP TO 50 MILES AN HOUR,
BUT WHAT'S REALLY GOOD FOR US COOKS
IS THAT IT REQUIRES A LOT OF MUSCLE MASS,
ANYWHERE FROM 50% TO 65% OF THE BODY WEIGHT OF THE FISH.
NOW THESE MUSCLES ARE DIFFERENT.
IT'S NOT LIKE, SAY, A CHICKEN.
A CHICKEN, YOU KNOW, HAS DARK MEAT,
AND IT'S GOT LIGHT MEAT, FAST- AND SLOW-TWITCH MUSCLES.
AND A COW, OF COURSE, IS REALLY DIFFERENT,
BECAUSE IT HAS DIFFERENT MUSCLES
DEPENDING ON HOW FAR THEY ARE FROM THE HOOF AND THE HORN,
BUT NOT OF FISH.
FROM THE TIP TO THE TAIL,
THEY ARE UNIFORM--
MORE GOOD NEWS FOR US.
BUT THE MUSCLES ARE NOT THE SAME IN ALL FISH.
NOW DEPENDING ON WHERE THEY LIVE,
MIGRATORY PATTERNS, DIET AND TERRITORIES,
THEY HAVE VERY DIFFERENT TYPES OF FLESH.
FOR INSTANCE, THIS GROUPER THAT YOU SEE OVER HERE.
THIS IS A WARM-WATER FISH,
RELATIVELY SLOW-MOVING,
SO ITS MEAT IS VERY LIGHT.
IT HAS A MILD FLAVOR,
AND IT OVERCOOKS VERY QUICKLY.
HOWEVER, IF YOU WERE TO TAKE, SAY, A FAST-MOVING TUNA,
WHICH SWIMS MOSTLY IN COLD WATER AND TRAVELS VERY DEEP,
THAT MEAT IS VERY OILY AND RED
AND MORE STEAK-LIKE IN TEXTURE.
OH, YOU'RE LUCKY THEY DON'T ALLOW SPEAR GUNS DOWN HERE!
OH, WELL.
ALLOW ME TO INTRODUCE YOU
TO THE ONE OF THE MOST VERSATILE THIN FISH YOU WILL EVER FIND--
THE STRIPED BASS,
WHICH WILD, CAN GROW UP TO 40 POUNDS AND BEYOND,
BUT IN ITS FARM STATE LIKE THIS,
IT'S USUALLY ANYWHERE FROM 1 1/2 POUNDS TO 3 POUNDS.
THIS FISH IS FIRM YET FLAKY,
SWEET BUT NOT FATTY.
IT'S JUST A VERY VERSATILE FISH,
AND IN ITS FARM STATE, IT IS VERY SUSTAINABLE,
WHICH IS GOOD.
NOW REGARDLESS WHAT KIND OF THIN FISH YOU BRING HOME,
STORAGE IS CRUCIAL.
YOU WANT TO GET IT ON ICE,
AND YOU WANT THERE TO BE A WAY FOR THE WATER
THAT MELTS AWAY FROM THAT TO GET AWAY.
SO YOU CAN SEE I HAVE A PERFORATED VESSEL
AND ANOTHER VESSEL UNDERNEATH SO THE WATER CAN RUN OUT.
STORED THUSLY, YOU SHOULD BE ABLE TO KEEP YOUR FISH VIABLE
FOR THREE TO FOUR DAYS DEPENDING ON HOW FRESH IT WAS
WHEN YOU BOUGHT IT.
COME ON, BOYS, TIME TO GO.
REGARDLESS OF ITS CULINARY DESTINATION,
IF ITS A FISH AND IT'S IN MY HANDS,
IT'S GONNA LOSE ITS FINS.
THEY ARE FULL OF SPIKES,
AND ALL YOU HAVE TO DO IS BE POKED BY A COUPLE OF 'EM
TO KNOW THAT THEY REALLY HURT AND THEY GET INFECTED EASILY.
LOOK AT THAT. THAT IS NASTY.
IT'S LIKE A CACTUS COVERED IN SLIME.
SO THAT'S COMING OFF, DORSAL FINS.
PECTORAL FINS JUST GET IN THE WAY. THAT COMES OFF.
THE ONLY FIN THAT I'M GOING TO LEAVE INTACT, IN FACT,
IS THE TAIL, AND THAT IS ONLY BECAUSE I NEED A HANDLE
TO HANG ON FOR THE-- TO FOR THE SCALING PROCESS.
THE REASON THAT I DON'T LET THE FISHMONGER
TAKE OFF THE SCALES
IS THAT THEY ARE A VERY NICE PROTECTIVE COATING.
ONCE THE SCALES COME OFF,
THE FISH WILL START TO GO DOWNHILL QUICKLY.
THE PROBLEM IS TAKING THEM OFF MAKES A BIG MESS,
ESPECIALLY IF YOU USE ONE OF THESE UNITASK OR SCALERS.
ME? I LIKE TO JUST USE A PAIR OF SHEARS.
OF COURSE, HAVING A PAIR THAT COMES APART LIKE THIS
IS A GOOD THING.
SO WHAT I'VE DONE,
INSTEAD OF HOSING OFF THE ENTIRE OUTSIDE OF THE HOUSE,
IS I MADE MYSELF A LITTLE SCALIN' BOX HERE
OUT OF JUST A STORAGE BIN AND A COUPLE OF OLD GLOVES.
AND THIS KEEPS EVERYTHING NICE AND CONTAINED,
SO LAY OUT YOUR FISH, AND I GENERALLY START
WITH THE BACK AWAY.
BLADE DOWN, AND START SCRAPING BACK AND FORTH,
KIND OF PEELIN' A POTATO.
I USUALLY WORK FROM THE TAIL TO THE HEAD SEVERAL TIMES.
THERE ARE A LOT OF THEM, BUT DON'T WORRY.
IT'S HARD TO HURT THE FISH AT THIS POINT.
WELL, THERE. HE FEELS SMOOTH,
BUT OF COURSE, HE'S STILL COVERED IN SCALES,
SO WE'LL GIVE HIM A QUICK RINSE
WITH CLEAN WATER
RIGHT DOWN IN THE BIN.
NOW IT IS TIME TO CONSIDER OUR CULINARY OPTIONS,
WHICH ARE MANY.
♪♪
I AM CONVINCED THAT EVERY SEAFOOD COOKBOOK ON THE PLANET
HAS ONE RECIPE THAT CALLS FOR SHOVING SOME POOR FISH
FULL OF HERBS AND THEN ROASTING IT FAST AND HOT IN AN OVEN.
IT JUST DOESN'T MAKE ANY SENSE.
I MEAN, IF YOU WANT TO INFUSE THE FISH WITH HERBAL GOODNESS,
YOU'RE GONNA HAVE TO SLOW THINGS DOWN,
AND EVEN THEN, I'M NOT SURE THAT ROASTING IS THE WAY TO DO IT.
NO, I'M PRETTY SURE THIS MISSION CALLS FOR A HYBRID METHOD.
FIRST STEP, BOOST YOUR HOT BOX TO 500 DEGREES.
THAT IS A LOT OF HEAT, BUT DON'T WORRY.
IT'LL BE ABSORBED SLOWLY.
THE METHOD THAT I HAVE IN MIND WOULD BE PERFECT
FOR OUR TWO BEAUTIFUL LITTLE STRIPED BASS THAT WE HAVE HERE
ON ICE, OF COURSE.
BUT THEY'RE GONNA NEED SOME HELP IN THE FLAVOR DEPARTMENT,
FOR INSTANCE, SOME HERBAGE--
ONE BIG BUNCH OF PARSLEY,
AND ANOTHER BIG BUNCH OF DILL WILL DO NICELY
AS WOULD--OOH-- SOME CITRUS, A LEMON--
ALSO AN ONION, WHICH WE WOULD NEVER KEEP IN HERE.
NOW WOULD WE?
FIRST, WE NEED A LITTLE BIT OF OIL
JUST TO MAKE SURE THAT NOTHING STICKS.
I'M GONNA GO AHEAD AND LOAD UP THE FISH
AND KIND OF LUBE EVERYTHING,
'CAUSE WE NEED IT OILED UP,
AND THAT WILL HOLD ONTO THE SEASONING.
SALT INSIDE AND OUT.
AND PEPPER,
BOTH SIDES.
NOW WE'RE GONNA MOVE THE FISH OFF AND THE GREENERY ON,
JUST ABOUT HALF OF IT.
PARSLEY AND DILL.
ONION.
AND THE LEMON LAST, SO THAT'S RIGHT UP
AGAINST THE SKIN OF THE FISH.
NOW THE FISH BACK ON.
I'M GONNA POINT ONE KIND OF IN OPPOSITE WAYS--
MAKES A TIGHTER PACKAGE. THERE.
AND REST OF THE LEMON,
MORE ONION,
AND ALL OF THE GREENERY.
BASICALLY, IN A PERFECT WORLD, WE'D HAVE KIND OF A MOUND
THAT COMPLETELY HIDES ANY OF THE FISH.
THE FISH WON'T BE TOUCHING THE PAN,
AND NOTHING WILL BE ABLE TO TOUCH ON THE TOP.
A LITTLE OIL WILL HELP TO HOLD THINGS DOWN,
ALSO HELP TO CARRY SOME OF THE FAT SOLUBLE FLAVORS
OUT OF THE HERBS.
GOOD. THAT'S A NICE COMPACT LITTLE MOUND.
A LAYER OF FOIL PROPERLY APPLIED WILL ACTUALLY HELP
TO BUILD UP SOME PRESSURE
INSIDE OF THE VESSEL DURING COOKING,
AND THAT IS GOING TO HELP PUSH SOME OF THE HERB FLAVOR
INTO THE FISH.
WE'RE GOOD TO GO.
SLIDE THE FISH IN
AND SET YOUR FAVORITE TIMER
TO 30 MINUTES.
THERE'S A CARDINAL SIN IN FISH COOKERY.
IT'S OVERCOOKING, AND REALLY, THE ONLY WAY TO AVOID IT
IS TO USE A THERMOMETER.
LUCKILY, THIS KIND YOU CAN JUST PUNCH RIGHT THROUGH THE FOIL
INTO THE FISH, AND WE'RE LOOKING FOR 120 DEGREES.
I'M A COUPLE OF DEGREES HOT.
THAT IS OKAY. TIME TO EVACUATE.
NOW COOKING FISH IS PRETTY GOSH DARN TRICKY,
BUT MOVING IT IS POSITIVELY TREACHEROUS.
THAT'S WHY I USE MY SECRET WEAPONS, TURKEY LIFTERS.
IS THERE A WORD FOR A TOOL
THAT IS REALLY BAD AT THE JOB THAT IT'S DESIGNED FOR
BUT REALLY GOOD FOR OTHER THINGS?
I DON'T KNOW. I'LL HAVE TO WORK ON THAT.
ANYWAY, JUST USE THIS TO KIND OF SCRAPE OFF THE GREENERY
AND WIGGLE UNDER AND AIRLIFT
TO A PLATTER WITH FRESH HERBS.
I LIKE THE HERB FLAVOR, JUST NOT THE WAY THESE OLD ONES LOOK.
SAME THING HERE. GET RIGHT UNDER
AND MOVE IT OVER.
THERE, THAT LOOKS GOOD.
NOW THE LEMON FLAVOR IS ALREADY THERE,
BUT THERE'S NO REASON NOT TO WAKE IT UP
WITH SOME FRESH LEMON,
JUST A FEW WEDGES FOR SQUEEZIN' AT THE TABLE.
♪♪
DUE TO THEIR LARGE SURFACE-TO-MASS RATIO,
A RELATIVELY UNIFORM SKELETAL STRUCTURE
AND LACK OF CONNECTIVE TISSUE,
WHOLE FISH ARE ESPECIALLY WELL SUITED TO GRILLING.
NOW MY NEIGHBOR, WELL, HE OFTEN HAS THE COMMON CHALLENGES.
LET'S TAKE A LOOK AT HIS FISH.
OH, YEAH. HE'S GOT HEAT CONTROL ISSUES,
AND HE'S GOT STICKING ISSUES
AND, OOH, TURNING AND MOVING ISSUES, TOO.
YOU KNOW, SOME FOLKS TRY TO GET AROUND THESE PROBLEMS
BY ENCASING THEIR FISH IN MEDIEVAL CAGES.
ME? I PREFER TO USE A GENTLER,
MORE ANCIENT METHOD.
CENTURIES AGO,
NATIVE AMERICANS IN THE PACIFIC NORTHWEST LEARNED
TO PRESERVE FISH BY STRETCHING THEM ON CEDAR
OR ALDER PLANKS, WHICH WERE PLANTED UPRIGHT
BESIDE A SMOLDERING FIRE.
OFTEN THE MEN TENDED TO THE FISH
WHILE THE WOMEN GATHERED FUEL FOR THE FIRE.
THIS METHOD MADE UP FOR THE FACT
THAT METAL GRILLS HAD YET TO BE INVENTED,
AND IT INFUSED THE FISH WITH A SMOKY GOODNESS.
(imitating female voice) WHAT'S WRONG WITH THIS PICTURE?
(normal voice) UM, NOTHING.
(imitating female voice) OOH, MEN!
(normal voice) OH, WELL. AT LEAST I HAVE THE FISH.
THESE DAYS, YOU CAN WALK INTO JUST ABOUT ANY COOKING STORE
AND FIND A SELECTION OF CEDAR, ALDER,
MAPLE OR HICKORY PLANKS
CUT IN THE 3/8-INCH-THICK RANGE.
MOST COME TWO TO A PACK AND RUN ANYWHERE
FROM $10 TO $15!
NOW THAT SOUNDS A WEE BIT STEEP TO YOU,
AND IT CERTAINLY DOES TO ME.
YOU CAN ALSO HEAD DOWN TO YOUR LOCAL LUMBER CONCERN--
AH, GOOD--AND PURCHASE A 3/4- TO 1-INCH-THICK BOARD
AND HAVE IT CUT DOWN INTO A BUNCH OF PLANKS.
BUT REMEMBER,
MOST COMMERCIAL-GRADE LUMBER HAS BEEN TREATED
WITH PRESERVATIVES LIKE CREOSOTE,
PENTACHLOROPHENOL AND/OR ARSENIC,
NONE OF WHICH ARE GOOD EATS.
SO YOU'RE GONNA WANT TO BUY FURNITURE-GRADE WOOD
THAT IS UNTREATED AND THAT HAS ALSO BEEN KILN-DRIED.
SHOOT! I'VE BEEN COOKIN'
WITH PRESSURE-TREATED SHINGLES ALL MY LIFE, JUST LIKE MY DAD!
NEVER HURT ME! TASTES GOOD, TOO!
IS THAT...
I'M GLAD WE HAD THIS TALK.
♪♪
BELIEVE IT OR NOT, WOOD IS A PRETTY GOOD INSULATOR
RIGHT UP TO THE POINT WHERE IT BURSTS INTO FLAMES,
WHICH IS AROUND, EH, 550 DEGREES.
LUCKILY, THIS REACTION CAN BE DELAYED
BY SOAKING IN COLD WATER FOR AT LEAST A COUPLE OF HOURS
AND UP TO OVERNIGHT.
AND SINCE WOOD, LIKE DUCKS-- WHICH ISN'T SMALL ROCKS--FLOATS,
ADDING WEIGHTS IS A GOOD IDEA.
HECK, IT'S NOT LIKE I'M USING THESE FOR ANYTHING ELSE, RIGHT?
THERE.
STAY!
MEET ONCORHYNCHUS MYKISS,
A.K.A. THE RAINBOW TROUT,
FRESHWATER COUSIN OF THE SALMON,
WHICH IS FARM-RAISED IN THE U.S.
AND UNLIKE A LOT OF CARNIVOROUS FARMED FISH
THAT EAT MORE PROTEIN THAN THEY PROVIDE,
PRODUCE LARGE AMOUNTS OF WASTE
AND POSE A THREAT TO WILD POPULATIONS,
TROUT ARE QUITE EFFICIENT AT FEED CONVERSION.
THEY DON'T MAKE MUCH WASTE
AND RARELY ESCAPE THEIR HABITATS.
BEST OF ALL, THEY'RE EXCELLENT PLANKING FISH.
SPEAKING OF OUR PLANKS,
WE'VE ALREADY ALLOWED THOSE TO DRAIN FOR A FEW MOMENTS,
SO WE'LL JUST PLACE THOSE OUT HERE
ON A HALF-SHEET PAN AND LOAD UP THE FISH.
ONE OF THE NICE THINGS ABOUT WORKING ON PLANKS
IS THAT YOU CAN, YOU KNOW,
BASICALLY USE 'EM AS CUTTING BOARDS,
BUT IN THIS CASE, WE'RE GONNA GO WITH THE SHEARS AGAIN.
AND WE'RE GONNA TAKE OFF THE HEADS. SORRY.
FLIP 'EM OVER, REMOVING THAT FRONT FIN AT THE SAME TIME,
AND THERE YOU HAVE IT,
COMES OFF EASY, AND GOSH DARN IT,
THE KIDS LOVE TO PLAY WITH THESE THINGS.
KIDDING.
MOVE ON DOWN. GET THESE FINS HERE.
THE DORSAL FIN-- THAT'S WHERE THE SPINES ARE.
TRIM THE TAIL. DON'T TAKE IT ALL THE WAY OFF. JUST TRIM IT
AND REPEAT IT WITH THE SECOND FISH.
NOW FOR LUBING AND SEASONING--
JUST A LITTLE BIT OIL. YOU CAN USE CANOLA OIL, OLIVE OIL,
WHATEVER YOU LIKE.
JUST KIND OF BRUSH THAT ON. MAKE SURE YOU GET INSIDE THE CAVITY.
NOT ONLY WILL THIS HELP TO HOLD THE SEASONING,
IT WILL HELP HEAT MOVE INTO THE FISH.
THERE. NEXT, SEASONING PROPER--
SALT OUTSIDE AND INSIDE THE CAVITY.
DO NOT FORGET THAT. THERE.
AND PEPPER.
OBVIOUSLY, A 1-HANDED PEPPER GRINDER
HAS SOME ADVANTAGES HERE.
DON'T FORGET INSIDE. THERE.
NOW KIND OF PROP THE FISH UP
AND SPREAD OUT THE BELLY FLAPS SO THAT THEY SIT UPRIGHT
AS IF THEY'RE SWIMMING.
THERE. NOW OFF TO THE GRILL.
WHEN PLANKING FISH, I LIKE TO KEEP MY GRILL HOVERING
BETWEEN 375 AND 400 DEGREES FAHRENHEIT.
THE GOAL? TO HAVE THE FISH BE DONE
JUST AS THE BOARDS HAVE STEAMED OUT
AND THEY'RE BEGINNING TO CHAR AND GIVE UP SOME SMOKY GOODNESS.
WHAT WE WANT TO AVOID IS ACTUAL IGNITION, OF COURSE,
AND I ALWAYS KEEP ONE OF THESE AROUND, JUST IN CASE.
NEVER HAD TO USE IT, THOUGH.
INDIRECT HEAT, OF COURSE, IS KEY,
SO RIGHT NOW, I ONLY HAVE THE MIDDLE BURNER ON
ON MY GRILL.
AND I'M GONNA PLACE ONE FAR UP HERE, ONE FISH,
AND THE OTHER ONE WAY DOWN THIS WAY
SO THAT THEY'RE NOT OVER DIRECT HEAT.
I'M GONNA CLOSE THE LID, SET MY TIMER FOR 20 MINUTES.
OOH, YOU DON'T WANT TO LEAVE THE SCENE.
TIME IS UP, AND THE FISH IS TEMPING
AT, OOH, 122.
THAT'S JUST PERFECT,
SO WE'RE GONNA PULL THIS OFF.
YOU CAN SEE THE BOARDS HAVE DRIED,
BUT SHOULD JUST BARELY STARTED TO TAKE ANY CHAR.
YOU CAN WASH THOSE IN HOT WATER
AND USE THEM AGAIN AND AGAIN AND AGAIN.
OF COURSE, YOU KNOW, THE BEST THING ABOUT THIS METHOD,
BESIDES THE FACT THAT THE FISH WON'T STICK TO THE GRILL
AND THE FACT THAT THE MEAT IS SUBTLY PERFUMED WITH SMOKE,
IS THAT THERE AREN'T ANY DISHES TO WASH.
JUST SERVE IT ON THE BOARD. THAT'S GOOD EATS.
♪♪
MY DOCTOR IS ALWAYS TELL ME, "EAT MORE OILY FISH," BECAUSE...
AMONG OTHER THINGS LIKE VITAMIN A AND D,
IT'S LOADED WITH POLYUNSATURATED OMEGA-3 FATTY ACIDS,
WHICH ARE NOT ONLY GOOD FOR YOUR HEART,
BUT THEY ACTUALLY HELP REGULATE YOUR HEARTBEAT
AND CAN STAVE OFF PROSTATE CANCER...
WHICH IS JUST ANOTHER WAY
OF SAYING OILY FISH CAN BEAT BACK...
(scary music playing)
WELL, YOU KNOW. ALTHOUGH MOST FOLKS THINK BIG
WHEN IT COMES TO WHOLE FISH,
MY PERSONAL FAVORITES ARE RATHER LILLIPUTIAN.
SAY, HELLO, TO OSMERUS MORDAX...
(scary music playing)
WHICH SOUNDS A LOT BETTER THAN "SMELT,"
WHICH IS ACTUALLY THE FAMILY NAME,
ENCOMPASSING OVER A DOZEN SIMILAR SPECIES,
WHICH RANGE IN SIZE FROM ABOUT 2 INCHES TO UP TO A FOOT
AND RUN FROM LABRADOR
ALL THE WAY AROUND SOUTH AMERICA TO ALASKA.
COME, MY DARLINGS. TIME TO EAT.
♪♪
LIKE A LOT OF THE SALMON FAMILY,
SMELT ARE ANADROMOUS, MEANING THAT THEY LIVE IN SALT WATER
BUT MIGRATE TO FRESH WATER TO SPAWN.
WHEN SPAWNING TIME COMES, THEY ARE SO FULL OF OIL
THAT THE OLD-TIMERS USED TO DRY THEM OUT
AND USE THEM AS...
HENCE THE NAME "CANDLEFISH,"
AND NO, I'M NOT MAKING THIS UP.
♪♪
SMELT IS BEST WHEN IT IS COOKED SIMPLY,
AND SIMPLY FRIED HAPPENS TO BE MY FAVORITE.
AS YOU CAN SEE, I HAVE A FRY STATION ALL SET UP.
I'VE GOT MY DREDGE ZONE, MY FRY ZONE
FEATURING A 12-INCH CAST-IRON SKILLET
WITH JUST ENOUGH PEANUT OIL TO COVER THE BOTTOM OF THE PAN
OVER MEDIUM-HIGH HEAT UNTIL THE OIL SHIMMERS, WHICH IT IS.
I ALSO HAVE A DRAINING STATION. I HAVE A LID STANDING BY
JUST IN CASE THERE ARE SPLATTERS,
AND A--YOU KNOW WHAT'S STANDING BY JUST, WELL--JUST IN CASE.
LET'S COOK, SHALL WE?
EACH ONE OF OUR BEAUTIFUL LITTLE SMELT WILL GET A DIP
IN LEMON JUICE.
FRESHLY SQUEEZED IS BEST.
AND THEN IT GOES DIRECTLY INTO A VESSEL
CONTAINING HIGHLY SPICED
OR, RATHER, HIGHLY SEASONED BREADCRUMBS--
JUST KOSHER SALT AND SOME BLACK PEPPER.
YOU'LL NOTICE THAT THE BREADCRUMBS
ARE A LITTLE ON THE DARK SIDE.
THAT'S BECAUSE I GRIND THEM OUT OF THE CRUST
OF LEFTOVER FRENCH BREAD.
I JUST COVER THAT UP. I ONLY DO ABOUT THREE AT A TIME.
AND GIVE IT A TOSS.
YOU CAN USE REGULAR STORE-BOUGHT CRUMBS IF YOU WANT,
BUT AVOID JAPANESE OR PANKO-STYLE BREADCRUMBS.
THEY'RE TOO CLUMPY FOR THIS APPLICATION.
NOW AS WE ADD THEM TO THE PAN, WE ALWAYS ADD AWAY
SO THAT WE DO NOT SPLATTER,
AND I'M ONLY GONNA COOK A FEW AT A TIME.
LET THESE GO 3 TO 4 MINUTES ON EACH SIDE
OR UNTIL THE SMELT ARE GOLDEN BROWN AND DELICIOUS.
WHILE THEY'RE STILL WARM, HIT THEM WITH A LITTLE EXTRA SALT
AND A SQUEEZE OF LEMóN.
♪♪
(scary music playing)
WELL, UM...
I HOPE THAT WE'VE GIVEN YOU THE NECESSARY KNOWLEDGE
TO TRY YOUR HAND AT A FEW SIMPLE WHOLE FISH APPLICATIONS,
DESPITE THE FACT THAT THEY DO TEND TO STARE AT YOU
WITH THEIR LITTLE BEADY DOLLS' EYES.
THERE'S NOTHING TO BE AFRAID OF.
BESIDES IT'S--IT'S ALWAYS GOOD
TO WORK THROUGH YOUR FEARS, RIGHT?
SURE--SURE, IT IS.
SEE YOU NEXT TIME ON "GOOD EATS," OKAY?
OKAY.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.