Turn a $6 Fish Into a $100 Halibut Fillet - Fishmonger's Method

#CheapSeafood #FishMonger #SeafoodOnABudget 🍳 The complete plan to buy, pick, and cook affordable fish like a fishmonger: https://guspetrakis.netlify.app You do not need thirty-dollar halibut to put great fish on the table. Some of the best pieces in that case are the ones everybody walks straight past, and the only reason they cost a quarter of the price is because nobody taught you what to do with them. I spent thirty-one years behind a fish counter watching people do the same thing every time. They glance at the cheap tray, feel uncertain, and reach for the expensive one. Not because the cheap fish is worse. Because the label says three dollars and their brain does the math the wrong way. Cheap means wrong. That four-second calculation costs you money every single week. I am going to show you seven fish that run anywhere from a third to a tenth of what the premium fish cost. Atlantic mackerel at three dollars a pound tastes like tuna when you handle it right. Whole porgy at four dollars sits in the case because people do not know the bones. Whiting is one of the most forgiving fish you can cook and it runs two to four dollars depending on where you shop. One of my favorites still runs around three fifty a pound where I buy — cooked the way I show you, I would put it on the table over fish costing three times that. I will also tell you which fish is sold under the wrong name in stores, what that mistake costs you, and exactly what to say at the counter so it does not happen to you. The cooking part matters as much as the buying part. I will show you how to handle each fish so it tastes like what it is worth, not like a shortcut. • How to read the case so you stop paying halibut prices for ordinary fish • What the eye and gills tell you about a whole fish before you buy it • The membrane that ruins monkfish — and how to remove it in four minutes • What to say when you order so the fishmonger knows you are serious • Why ninety seconds is the only timing that works for whiting CHAPTERS: 00:00 – The problem at the counter 02:15 – Why cheap fish can be better 04:30 – Budget Fish #7: Mackerel 07:45 – Budget Fish #6: Porgy 10:20 – Budget Fish #5: Pollock 12:50 – Budget Fish #4: Arctic Char 15:10 – Budget Fish #3: Monkfish 18:05 – Budget Fish #2: Whole Snapper 21:15 – Budget Fish #1: Whiting 24:30 – How I cook the whiting 26:45 – Your homework this week Tell me in the comments what town you are in and what Atlantic whiting costs at your counter this week. Just the town and the number. I read every one. New videos every week. If you are serious about fish, subscribe. #Seafood #SeafoodTips #HowToCookFish #FreshFish #FishCounter #WholeFish #CookingAtHome