Pour Smoking Hot Oil Over a $4 Fish — The 10-Second Restaurant Finish Nobody Does at Home

Every serious seafood kitchen in this country finishes fish the same way: two tablespoons of oil, heated until it just smokes, poured over a pile of scallion and ginger about ten seconds before the plate leaves the kitchen. That crackle you hear when the waiter sets it down in front of you is not the fire. It is the oil. I am Sal Rizzo. Thirty eight years on the cutting side of a fish counter, and a good share of what went out my door went out whole, in boxes, to restaurants — so I found out what they did with it after it left me. In this one: which oil and exactly how hot, read without a thermometer. How to cut the scallions so it actually works. The one thing that must never go in that pile. The ten seconds in order. Nine fish it works on, including the four dollar ones. And the five ways it gets wrecked at home. Everything I know about buying cheap fish is written down at https://salrizzofish.com — and somebody picking that up is what pays for the next one of these getting made. Subscribe if you want the rest of it. #seafood #fishmonger #howtocookfish #cheapmeals #cookingtips