Cooked my first octopus ever with this method, it came out better than anywhere else i tried it! I grilled it a bit afterwards until it colored a little on both sides. Thank you so much!

Thanks have couple lbs of squid to eat , thanks for video.

I like this trout farming

❤

I did a bunch of these and my fingers got really sore. Lots of cold and prickly. They have these long antennae on their head that are sharp.

The way Damo, Blair and his family are fishing, is saving an industry that could be depleted very quickly.

What then happens with the catch? There’s no cannery there in Cornwall, right? Are they just sold fresh or frozen? Or do the fish get shipped to canneries in France or somewhere?

Does the salmon need cleaning and scaling or in the interest of time was done off camera. I LOVE sockeye salmon but it is so expensive inland.

Your expertise in cooking is visible every time. Keep inspiring the Khal community. ++++++++++++++++++++++++

Hi Bart! Nice spring rolls! May I ask you, when are you coming back? You have been gone for so long, I don't know what happened. We miss you. ❤❤❤

The cork does absolutely nothing too the octopus

I never peeled my peppers like that😮,why do you do that?

That looks incredible

Yum

Disgusting. Stop eating them

Made it, loved it. Had to restrain myself from eating too much of the leftovers.

Hi! That looked delicious! What a joy, that sandwich. ❤❤ I miss you and hope you will come back soon. Best wishes from Sweden 🇸🇪 ❤

Where do you get fresh sardines?

It's nice to watch sardine video before eating sardines. By the way, the video keeps the fish fresh longer than the ice.

Were the insides removed before cooking?

Is the head eaten? Think that means gills are also still in. I've always removed head behind the gills but will love if I don't have to remove heads, more food!

I actually knew how to clean calamari, but wasn't able to find where the ink was. In theory I knew it was somewhere and that I can use it, so I watched a lot of videos of how to clean calamari to find where the blackness is and you are the only one providing info that I needed. Thank you so much 🥰 Greetings from Serbia

"THIS IS HOW YOU MAKE IT This pate is often served in Portugal with an aperitif. Delicious with some bread and a glass of wine! If there is any leftover pate, you can store it covered in the refrigerator for another week. INGREDIENTS 1 can of Fish Tales sardines in olive oil 80 g butter, at room temperature juice of 1/4 lemon METHOD OF PREPARATION 1 Drain the sardines in a sieve (save the oil for other preparations if necessary). Scrape the skin off the fish and remove the bones. You will see that the fish breaks easily, but that is not a problem for further preparation. 2 Place the sardines with the butter and lemon juice in a food processor and add salt and pepper. Mix into a firm mass with a slightly coarse structure. Taste and adjust seasoning if necessary. 3 Transfer the pate to a bowl and let it set in the refrigerator for an hour. Serve with drinks on toast or eat on a sandwich."

Still the best for anything Fishy 👍🏼

I'm about to break down some squid today and was looking for a quick refresher--This was super helpful--thanks Bart!

Why not just fillet the fish, add the bones and the head to extract their gelatine as you are boiling the potatoes, and then add the boneless pieces into the final dish?

Thank you very much. It was alot easier than I thought.

A couple of years ago, I tried this recipe without the brandy, and it was so good! I will perhaps try the next one with Cognac!

Are the potatoes in iceland yummy? lol. i had potatoes in norway and they were yummy with just salt.

lamb fat has quite a strong smell if its OLDer lamb

Stay Wild caught!💛💚💜

Really helpful - thanks! 👌🙂

Fue mi desayuno durante la semana que estuve en Digurah, era delicioso , diferente y lo recuerdo con mucho cariño.❤

dear got hold the camera still ....got ill just watching ..never finished video

Looks lovely, I’ll be honest I love mussels so much I’m content at cooking 0.5kg portion and having them as is with a squirt of lemon juice and a side order of crusty hot buttered rolls. An amazing food with great nutritional value - works well in the winter and great in the summer evenings 😋

Straight to the point 👍 short & sweet

Hi dear Bart! Guess what i cooked today?? I made your aubergine and sardine recipe! I swapped the aubergine for yellow zucchini, as i used the opportunity to cook up my old zucchinis that had been hanging around in the fridge for a long time. And as for nuts, i used walnuts as that's what i had in my pantry. Roasting the nuts made the whole difference. I haven't really been cooking with roasted nuts so that was a whole new amazing experience for me! What a difference it makes to roast them.... I will definitely be making that recipe again. The best part is that it's a very flexible recipe. You can grab what's in your fridge and pantry. Thank you for everything and amazing inspiration! Big big hug from me in Sweden! 😊😊😊

Oh wow!!❤❤❤❤ Hi Bart!! You are just awesome. I am gonna cook this recipe soon! I have written all the ingredients that i need on my grocery list! I am gonna use walnuts instead of pistachios and hazelnuts, as that's what's in my pantry. But the rest, i am buying!❤☺️ I missed you last Friday, a lot. Did you guys take Easter Holidays?? When will the next video be released? A big hug from Sweden.

Fabulous ! Delicious! Gorgeous! 🥰

Hi Bart! Do you know something, your channel is fantastic! It's fun cooking and very artistic. I just love your channel. I cooked salmon today too! I have been really inspired by your burger vidoes with fish or seafood. So today i made salmon köfte. I cooked the salmon in some water, then mashed it up and mixed it with some yellow bell pepper, red onion, carrot and fresh ginger. I added the spices salt and pepper, lots of ground cumin and paprika powder. I also added some breadcrumbs. I worked everything for a few minutes maybe with the hands. Then i formed köftes and rolled them in breadcrumbs. Then i fried them. ❤❤❤ This was all inspired by your burger recipes! Thank you for the inspiration, Bart!! I can't wait for the next video. I hope you will upload a video on Friday... ❤❤❤ Lots of thank-yous and have a great day!! ❤

The cork is as effective as putting an onion in your sock to prevent the flu.

We had a version of this for dinner Thursday using fresh salmon following the recipe in your book really lovely meal, certainly adding this to our list of favourites. Happy Easter Bart.

Trying this now! Normally use a pressure cooker 😊

1 big like for you and this video!! ❤ fabulous!! ❤ Oh, I miss France sometimes and all the good stuff in their patisseries and boulangeries. 😒🙈🤎 Thank you for finally making pissaladière! I have been waiting for this video since I bought your cookbook several years ago. Lots of love from Sweden 🇸🇪

Mom made us this and it was always so good 🙌🏼🥰

its 2024 and I'm cooking this tonight! Thanks!

No need for water. It exudes its liquid. Flavour is pronounced.😊

What to use, if you don't have a lobster pick?

I love anchovies, what a flavor bomb. Looks delicious,thanks 😊.

Sounds good! Thanks!