Seafood

All Videos : 11  Video Posted

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0:49
Zwanenhalsmossel

horecaadmin

4 April 2019

82

De zwanenhalsmossel (Panopea generosa) is een in zee levend tweekleppig schelpdier. Het dier is ook wel bekend onder de naam “geoduck”. De schelp is grijs. Het opvallendste kenmerk van de soort is de lange sifo die tussen de beide schelphelften uit

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6
3:49
How to Shell and Eat A Whole Lobster

horecaadmin

20 October 2018

145

The beauty here is in the breakdown—if you’re just eating the claws and tail, you’re definitely missing out on some meat.  

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4
4:35
Preparing Wild Pacific Halibut with Chef Ned Bell

horecaadmin

20 October 2018

51

The best tips for buying and preparing wild Pacific halibut by Chef Ned Bell!  

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3
20:50
How To Butcher a Whole Tuna: Every Cut of Fish Explained

horecaadmin

13 August 2018

91

Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives

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6:16
How To Fillet a Whole Salmon

horecaadmin

13 August 2018

87

Master Sushi Chef Hiro Terada shows you how to fillet a whole Scottish Salmon with ease. The main thing is to of course start with a very sharp knife. You’ll also need a pair of tweezers that can remove the bones that are still set in the meat once you r

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Zeker Zeeuws : het verhaal van echte Zeeuwse mosselen

Yasmine Horeca BE

7 August 2018

1371

Het verhaal van echte Zeeuwse mosselen. De betrokkenheid bij de eigen streek en de vraag naar duurzaam geproduceerde producten neemt toe. Zeker Zeeuws® streekproduct staat voor kwaliteitsproducten uit zee en van het land met een gegarandeerde herkomst. Produc

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5:40
Fugu | how to prepare the deadly pufferfish shown by “Uosei” chef Rikizo Okamoto

horecaadmin

6 August 2018

89

The Fugu the poisonous pufferfish is a delicacy in Japan. The poison in Fugu is Tetrodotoxin. It is 1000 times more potent than cyanid and there is no antidote. The fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어) or bok (복) in Korean, and hétún (河

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3:47
Why Do We Boil Lobsters Alive?

horecaadmin

6 August 2018

4153

Whenever you enter a restaurant, you’re putting your health in someone else’s hands. Thousands of people get sick from food poisoning each year. But thankfully chefs can take steps to minimize the risk. One of those ways? Boiling lobsters alive. Tu

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Hoe zelf sushi maken

Yasmine Horeca BE

2 August 2018

85

Bekijk in deze video hoe je zelf sushi kunt maken. Verse vette vis is gezond en daarmee wordt sushi bereid, dus sushi is gezond, toch? Ja en nee. Het ligt er natuurlijk aan welke soorten sushi jij op je bordje hebt liggen. Lees hier welke sushi gezond is.

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7:02
Gordon Ramsay Is Stunned by Farmed Caviar; Makes Lobster & Caviar Salad

horecaadmin

24 July 2018

71

Gordon heads to Spain to visit a sustainable sturgeon farm, and experiences first hand how much caviar Can be produced from just one fish. He then whips up a lobster and potato salad with truffle mayonnaise and caviar to top it all off. Indulgent.

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11:54
The Tuna King Reigns at Tsukiji Fish Market — Omakase Japan

horecaadmin

24 July 2018

72

  Yukitaka Yamaguchi is the Tuna King. Step inside his shop at Tsukiji fish market. A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae). Thunnini comprises fifteen species across five genera,[1

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