$10 VS $295 Seafood in New York City!! Why So Expensive??

$10 VS $295 Seafood in New York City!! Why So Expensive??

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Personal code bef rs50 to get 50% off your first order of cook Unity meal go on and explore the Incredible World of cook Unity your taste buds will thank you now on to the show in this video we’re taking on Extreme Seafood from the very affordable this is a new type of

Restaurant that I’ve not been to before to the very expensive right here in New York City your tasting menu is $298 per person correct how do we get to that price but first let’s back up our East Coast Seafood tour takes us from Portland Maine all the way down to the Big

Apple here you’ll find one of the world’s biggest seafood markets second in size only the suuki market in Japan this is fton fish market in New York City and it is 300 a.m. M this is the earliest call time I’ve ever had in my life what is it with fish people being

Nocturnal this Central Seafood Hub means that delightful creatures from near and far end up in New York City’s best restaurants from affordable pick your own fish Greek joints Greek Seafood how is it different from any other type of seafood preparation to Michelin rated restaurants with some of the most

Expensive Seafood menus in the city fish and seafood they’re difficult to work with compared to steak pork in spite of that why do you choose to have such a heavy focus on fish and seafood here but before we die we got to go get some fish what time does this place get

Cracking in the morning cuz it’s 3:00 a.m. and it’s going at a pretty good Cliff right now yeah 1:00 the pallet start dropping ice starts getting thrown on the fish and the buyers start rolling in in 1822 Manhattan witnessed the Inception of pton Fish Market renowned

As one of the oldest seafood markets in the USA the Brooklyn Bridge built over the market 65 years after starting out Market’s relocation to the Bronx in 2005 expanded its footprint to 400,000 square ft securing its position as the world’s second largest seafood market in 2013 they went digital letting folks from All

Over America snag their favorite Seafoods the co-op which is the Fon Fish Market is 20 some individually family run businesses some of which are sixth generation predates the US Civil War they all have direct connections with the fishermen the fishermen go out they catch and they know descend it here they

Get paid IM mediately and we sell it boasting annual sales exceeding $1 billion and a remarkable daily turnover of 13 to 15 million of seafood this Market consistently amazes even the most frequent patrons right now I’m hunting down the juiciest most exotic ocean treasure I can find treasure that I’ll

Soon bring to two vastly different restaurants where I’ll see how they treat this meat and Bobby here has a very promising offer Bobby put it there I feel like I’m going to die it’s so godamn cold in here it’s it’s like 32 in here M low freezing I like it starting

Out as a Clam Digger Bobby developed a deep affection for the fish market he wants provided for after over five Decades of selling experience he’s now a tuna expert where do you think the best tuna in the world comes from I would have to say the Northeast right here

This time of year the Japanese might disagree that they have a certain area where they like their tuna better but you really can’t beat this can we try it out sure so if this was a blue fin tuna this belly would be like that thing and

That’s where you get your Otoro choro oh that looks fantastic Cheers taste the fat feel the fat mhm it tastes amazing the only thing missing is some sake well I have some Scotch upstairs but it’s very rich oily but a very neutral flavor I love it this is a local big eye tuna so this is the loin

This would be the akami the red meat so you can see the fat down here by the skin that’s toward the outside of the fish the fish has to keep itself warm I keep my fat on the outside too CH again the fat first thing hist you more flavor

More pronounced I think definitely more flavor to it less fat Cold clean beautiful I love it I want to ask you a couple questions about New York City around the USA some cities are known as Seafood cities is New York City a Seafood City I think so the culture has

Been that they eat things from the ocean and from the streams and estuaries around New York City back in the 20s even before that the average New Yorker ate 600 oysters a year now you can buy like a car with that much money has the

World of SE in New York City changed a lot from the time you started oh definitely when I started in 1972 there wasn’t that much importance there wasn’t farmed salmon even now of course we get fish from everywhere and I mean everywhere every continent even Antarctica and as the culture of the

City changes they bring their cultural tastes also so everything comes in Tunis hashimi is amazing but I’m craving a more unconventional and intriguing Seafood Pioneer vendor Warren may have just the thing Warren put her there how are you pleasure to seeing you this early this morning I stopped here

Because because you have a fish I’ve never seen before now I have seen a palom frit but every time I’ve seen a palom frit it’s about this big and then I come here I’m told it’s the same type of fish at least the same species but it’s gigantic can I pick it up

Please this is a biggest pom frit I’ve ever seen in my life PM frit are a family of deep sea dwellers scattered around the globe this fella is an Atlantic pom frit stretching up to 40 in and Diving as deep as 3,300 ft below the surface you know it’s a deep deep fish

So the density of the meat is really tight so it’s going to take to anything you do what we’ll do is we’ll fillet one for you and we’ll show you it’s a really nice tight translucent meat has a nice oil and has a nice flavor platform well

Let’s slice her oven yeah let’s do it the fish is from one cheese North Carolina and it’s kind of a by catch but it’s really a treat we don’t see it all season long it’s only a certain part of the year that we really get into as you

Can see a beautiful nice thin bloodline that’s something that would look great in the sushi bar I’d eat that you’re going to oh yes m w it’s almost irony and you’re right very dense but cold fresh delicious I love it intrigued by the giant pmr’s potential unpacking it up as a surprise

Gift for speo the Maestro of this town’s favorite wallet friendly Seafood stop so will he love and accept my Seafood offering have you cooked one of these before no I haven’t or simply show me the door I think he hates the Pum beyond your ordinary Greek eery a Seafood is a two-in-one restaurant with no menu a bring your own bottle policy and an open floor for spontaneous live performances but I’d be lost without the guidance of second generation owner speo can you tell me in just a couple sentences what is the concept behind

This restaurant it’s really a retail Market SL restaurant so you come in buy fish take it home cook it at home or you can actually tell us what you want to do with it and we make it for you I know you don’t usually do this but I’ve

Brought my own fish it’s right here in this cooler I’m going to show you that soon to see if it’s something you think you could work with okay you’ve heard of a pom frit right pom yes this is a freaking giant pom frit okay a huge one

Do that have you ever seen one this big I’ve seen them that big yeah oh okay for me it’s a first have you cooked one of these before no I haven’t but it looks like it’s a dark more oily based fish and um those are usually my favorite are

You up for the challenge sure my pom fruit is destined for two Greek style dishes for our first dish the pum fruit fets go through a four-step skincare routine with salt pepper garlic and secret spices Greek Seafood how is it different from any other type of seafood preparation it’s a Mediterranean swing

On it it grills the probably the biggest thing that we do it’s done with uh virgin olive oil and fresh garlic oregano salt pepper lemon then they relax on the grill until their skin is tan and crispy what are some of the most Classic Fish you serve here there’s a

Bunch that are local a bunch from South America also from Mediterranean there a bronzino black Seabass red snappa all those fish are beautiful fish the grilled Palm frits fillets are dressed up with garlic oil asparagus broccoli onion tomato and vinegar pleasure very nice to meet you how does this look to you excellent

Joining us at the table Spiro’s father and founder of Historia Seafood vasil we can do a kind of family style right we all dig in this is one of the thickest fillets I’ve ever seen in my life cheers ni that’s delicious first time I’m eating proper it has a very good texture

Yeah it’s very soft it’s very flaky and the seasoning is incredible what’s interesting is early this morning at Fon Market I tried the raw version of this fish it tasted like blood it was very irony but now that flavor completely gone like I said this is the first time

I’ve had pom prit and I think it’s not bad at all in New York that’s a compliment right yeah yeah yeah know it’s a very good it’s a very good fish for our second dish PM fillets are rubbed down with salt pepper garlic some secret spices and a garlic

Marinade then there’s sandwich between two layers of fresh onion tomato and bell pepper our Chef tops it off with low Bo of feta cheese and an olive oil lemon mixture then tosses the plate in the Oven I don’t think I’ve ever had cheese melted on a fillet unless it was a feto fish a lot of people ain’t crazy about it I kind of you kind of like it I enjoy it delici that’s really good these are the flavors I think of when I think

Mediterranean it’s so fresh you got the lemon the olive oil the fresh vegetables it’s really incredible I like the cheese a lot it adds a little personality but this sexy dish isn’t enough to hold back my temptation to add even more to the table so speo has nominated Best in Show

A black sea bass black SE is a local fish from Ocean it’s a nice fish it’s fatty and what’s the best way do you like score it and fry it or you just Grill it whole our second fish for today’s meal is gutted and clean next it’s flavored with salt pepper garlic

And homemade spices before being grilled whole while the fish sizzles I learn more about basil to you were born in Greece when did you come to the USA 1968 I left the Greece from very life well United States always is better you know between the 1950s and 1970s Greece

Experienced an exodus of over 1 million driven by the aftermath of World War II and an economic crisis America welcomed nearly 130,000 of them atoria became home to the second largest Greek diaspora in the world my brothers will live in atoria lot of community everything is most is a great after

Arriving in the USA vasilas continued his family’s tradition job as a fisherman did you find a better life here so gu you make a big family lot of grandchilden 12 years ago he retired and opened a story of seafood right here we have the sea bass

Where do I start my favorite is the Nate the neck part which this this here this is the clean meat up on top no bones no nothing try it out M that’s really nice it’s got a fatty skin it’s got a fatty texture has a little more character I agree a little

Bit more flavor to the meat less neutral it’s a bold Flavor a little bit more oily little or fatty it’s almost Smoky a little bit yeah that’s a good feish can you find food like this all around Historia you find good food you know Historia is a huge Melting Pot around

The 70s and ‘ 80s the Historia was primarily Greek but now you have maybe 150 different countries people coming in and out of here you know from Vietnamese to Italian to Greek to Egyptian to Moroccan you have all the cultures in one area I still have a lot to learn

About New York but it seems like it makes sense initially when a city like this comes together that in the beginning people would tightly cluster with the those who they know those with whom they share language and culture and customs and so on but by the third generation they’re just American what do

You think about the future of Historia is going to be likely less and less Greek well I think it’s lost a lot of its identity from back in the days but it’s just turning into something a little bit more uh World oriented our kids grew up with all different cultures

I grew up with all different people it’s just a beautiful thing so no issue no quals no no quals that’s progress that’s evolution in its neighbor our most expensive Seafood meal takes place in the world’s most expensive Metropolis Manhattan and right now I’m headed to a restaurant with one of New York’s most

Expensive tasting menus your tasting menu is $298 per person how do we get to that price with me and offering my final mystery Seafood from Fon Fish Market but will it meet the standards of this two Michelin star chef chef good afternoon afternoon how you feeling really really

Good uh I wish I could say the same I woke up at 150 this morning so I could smell like fish Chef James Kent is the conductor in this two Michelin starred restaurant known as Saga his menu is a symphony of European techniques harmonizing with global flavors and inspiration with

Seafood playing a prominent role for you what is the biggest challenge in sourcing good quality seafood seafood is almost always bad and I say that because it has a life and every fishmonger has this appreciating asset that they got fish to sell so like even our best fish

Purveyor we need to hold their feet to the fire like when they send whole fish you’ll see the eyes are clear and they probably showed you why it is a pristine ingredient if you like order it fed they find the worst fish in F and give it to

You to see if they’ll slip it through well today I’m the one who is delivering ingredients to you I see you’ve got some sea urchins I’ve never seen sea urchins like this it looks like it’s grass growing on them instead of these spiky needles where these come from so they’re

Diver Court in uh Massachusetts they dive down and they dig in and they grab them they pick them off bring them up they’ll clean them off they’re excellent actually they’re very good so what do you think of these the quality of these ones that I brought you today I think

They look good yes I’ve had seins in Tokyo didn’t love it felt like they were really metallic tasting at the end but then I tried them again in Vietnam I tried them in the Pharaoh Islands loved it very different flavor here these are from Massachusetts so should we break

Into some of these and see how they taste so this is the reproductive organ of this they look like little cavio that’s like a waste product I’ve never eaten this before I probably accidentally have it smells really neutral which I guess is what you want right this is a

Good thing you don’t want it to stuff to smell fishy smells fishy means that is old cheers creamy super creamy not that mineraly stuff you’re talking about no this might be the best one I’ve ever had only in New York this is really good cuz it’s just about that fatty taste and feeling

And there’s not a lot of excess baggage to go with it that is really good all right note to self start cleaning my oi the sea urgin is set to become one element in the collection of many coming together to shape the Kento box a Bento

Box reimagined by Chef Kent I love the idea of about breaking bread place at this level traditional find your restaurants they give you one thing it’s perfect you eat it and you go away and then for us a lot of the things that we do is very much like this this is share

And it sits in the center of the table and you fight over things but you’re like y I’m hungry I’ll take a whole box this vibrant box encourages you to embrace Boton nity select any item that appeals to you and savor it in your own unique way there some fat beautiful

Scallops this is EXO sauce so there’s a little bit of spice and this is a crab jelly only in new yor that first bite was amazing scallop is perfectly cooked almost like melting on my tongue the EXO sauce it has a nice punch to it a little bit of heat really

Good served as the intro to a seven course tasting menu this edible work of art reflects the culmination of multiple days of preparation for every single component plus Chef India’s painstakingly meticulous assembly so there’s a bottom and a top for each box top is for the fish the bottom is for

The veg this is the sweet potato compressed and olive oil Orange Peel salt and then we cook it in a and then it gets fried these are sweet potato chips we toss in a little bit of cilantro powder what is this base right here this a sto waffle with chai all

Right hit it with some oie hit it with some of that salmon egg thr back that’s awesome what kind of fish is right here the white is escalar and then the Snapper is it seaweed nor this is when it gets fun you throw one of these

On here it with some eggs yeah you switch it up oh dude there’s no wrong way this is the first thing I’ve eaten all day me too except for I had Subway for lunch but it was like a high and Subway your tasting menu is $298 per

Person how do we get to that price initially when we opened this restaurant we looked at other restaurants in New York that we playing in the same pool with so we basically landed at that price point and then we backed all the food to make sure that the business work

And so that’s been working yeah we’re doing good we we fooled everyone our final dish plucked from the tasting menu is a Ramen inspired soup crafted personally by Chef Kent he extracts a glistening fish steak from a shining red snapper fish and seafood they’re difficult to work with

Compared to steak pork in spite of that why do you choose to have such a heavy focus on fish and seafood here know it shows skill like to cook a delicate piece of fish where you cook it over just by a few seconds man I get so sad

When someone messes up food cuz like yo this fish was swimming in the ocean living his life chilling and I’m like you Fu it up and now we’re going to throw it away it deserved more when I die I want them to cure my leg and like

SCE SL P grilled with a whisper of salt the Snapper steak becomes the centerpiece harmonizing with a cured quaa a decadent cube of f gr mung bean noodles and a slice of pickled radish the dish enters the table with a steaming pork broth on the side oh it smells amazing where should

We start I would start with the brth that F fat that Pork yeah it’s Rich Savory and a little sour too yeah we like acid M the Snapper is incredible and it’s very salty on top in a good way the texture is really impressive it kind of

Melts in your mouth not so different from that scallop oh my God I’m going to eat these noodles here so it’s a mung bean noodle it’s not like a p noodle so it’s not like a spaghetti or like a traditional like Ramen noodle where it

Has like that like bite a tooth you know it’s yeah very delicate somewhat similar to our rice noodle and how it’s delicate and it soaks up that broth right away really good I want to ask this restaurant has two Michelin stars was that always the goal any Accolade is a

Byproduct of a great restaurant do I think we have the ability to get three stars at some point I do would I want that 100% is that the goal that is not necessarily the Goal the goal is to create the best restaurant we can for me I’m like we are going to be a great restaurant and we’re going to do the things that we’ve all done our whole careers at a high level but let me ask that though as a

Standalone question if you get the three what happens next we keep it three you know at the end of the day the mission doesn’t change we just created a badass [ __ ] restaurant like what’s the best that we can do in this SP Chef yes thank you very much let’s go appreciate it

Amazing let’s go white if you love Indian food then you’re going to love our new channel best ever food India subscribe now for weekly videos showcasing the most unique street food from around the country Kyle put it the there are you’re working with mon talk Fishing Company

Yes I memorized it you it’s right there no I said fishing and you agreed in Seafood Company this is a new type of restaurant that I’ve not been to before and I’ve been to over 20 restaurants I think a few more than that yeah probably few more you’re probably right all right

So right here we have a Chile and SE bass and this is uh its mouth this is its tail for swimming no it’s a b it’s a belly the belly F Somebody went in the water and picked these by hand they could have died they they may have

Actually they could have died boom that is the end of this video I want to thank everybody from fton Fish Market everybody from atoria seafood and from Saga for helping us out with this video it was an iconic Adventure throughout New York City the land where anything is

Possible if you can make it here in New York selling Seafood you can sell seafood anywhere this is just video number two in our allout East Coast Seafood tour going from Maine to Miami coming up next even more Seafood in a place south of here a little place

Called Maryland where I plan to get crabs otherwise that is it for this one guys thank you so much for watching I will see you next time peace

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🇺🇸NEW YORK

1. FULTON FISH MARKET
ADDRESS: 800 Food Center Dr, Bronx, NY 1074
INTERVIEWEES: Jody Meade + Bobby Tuna
WEBSITE: https://fultonfishmarket.com/
INSTAGRAM: @fultonfishmarket

– VENDOR: Warren Kremin | Blue Ribbon Fish Co, Inc – Unit 67
🐟SEAFOOD: 18lbs Pomfret
💸PRICE: $3.5/lbs

– VENDOR: Kyle Tomacheski | Montauk Seafood Co, Inc – Unit 81
🐟SEAFOOD: Salmon Trout
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2. ASTORIA SEAFOOD
ADDRESS: 3710 33rd St, Queens, NY 11101
INTERVIEWEE: Spyros Christakos
OPERATION HOURS: Noon – 9:00pm

🐟GRILLED BLACK SEA BASS: Add salt, pepper, garlic and spices (same spices as pomfret) and marinate. Grill for about 20 minutes. Served with tomatoes, broccoli and asparagus.

🐟BAKED POMFRET: Add salt, pepper, garlic and spices. Add garlic marination. Place on tons of veggies. Add veggies and cheese on top. Add olive oil lemon mixture. Bake for 20 minutes.

🐟GRILLED POMFRET: Add salt, pepper, garlic and spices. Add garlic marination. Place on the grill, allowing it to cook for about 7 minutes on each side.
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3. SAGA
ADDRESS: 70 Pine St 63th Floor, New York, NY 10005
OPERATION HOURS: 5:30 pm – 9:00 pm
WEBSITE: https://www.saga-nyc.com/
INSTAGRAM: @saga_nyc
INTERVIEWEE: Chef James Kent
💸PRICE: $295 per person for seven courses

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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