Shocking SEAFOOD in Spain!! BIG EYE SEABREAM - Cooked 2 Ways is Insane!!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm on the beautiful coast of Galicia in Spain and today, well, actually, for the next few days we're going on a

seafood

tour. Wow, wow, that's one of the best. The lobsters I have tried at the

seafood

coast here are known for having some of the best freshest seafood in the world. This is one of the most beautiful fish, sea bream and I am going to share all the amazing Spanish seafood that comes with it. I'm with you right now in this video here we go seafood trip today are you ready oh man are we where we are oh oh grove ogre ogre

spain

galicia kevin hello what's up man again five more minutes we'll start eating the best seafood we drove like a hundred hours to getting here crossing Spain, yes we really crossed Spain for this, we got 35 speeding tickets on the way and again this area is especially known for seafood, not just seafood from all over Spain but also some of the best seafood in the world. you can get some of the freshest seafood because of the deep waters because of the atlantic current and the way the river flows into the ocean and berto is one of the best seafood restaurants on this entire coast oh these are the ones there seagalas roberto here this restaurant is at the bottom of a small three story apartment complex apartments at the top seafood paradise at the bottom oh it gets better groping monkeys nice tuna wow various delicious fish it's a galithian staple as it is It's called an empanada oh it's an empanada okay oh the empanada look at the layers of that stuffed with crab and a variety of fish local fish how beautiful wow three fish what an aroma how good oh the variety of seafood what harmony in this like very fine dough sweetness of the onions one amazing way to start this meal, okay, if you're okay, I can't play for you, we saw the Madison hotel on the way, of course, yeah, oh, there they are, how many pieces do you want those particles?

Two flashes, you have two types here. of uh razor clams razor clams the normal ones and the long ones okay which ones are softer and have a slightly sweeter flavor you have to eat them raw as an alternative to the worthy venus oysters some juicy and beautiful cockles come and then the fine plants everything is from Ali Everything is from Galicia Yes, all local. One of the best things here is that they show you the fresh ingredients, before you order them, before you eat, that connection with the sea, the ultra-fresh seafood that they serve here and simply the vitality, the freshness, the colors. of those seafood and I mean we're going to have some of those amazing navajas, a variety of shrimp and shellfish, but those cigars are really one of the highlights, like giant clams served with lemon, you can squeeze the lemon, but he said Let's try it first without lemon so can we go see how beautiful this show is?

Yes, it tastes like the ocean in the shell. It's like the texture is amazing. A nice clean flavor without being too salty. I think that's very important. Yes, without being too much. salty, yes, true, true pure taste, very sweet too, almost like a scallop on the inside and an oyster on the outside, all in one shell. Two much better textures with lemon. I'm going to enhance the flavor. I agree, these are the local small red shrimp. look at the detail, they are so beautiful, look at that color and you can just pop it all in your mouth, head, tail, paws and everything, oh it's like the seafood broth just pops up and explodes when you take a bite out of the head and to the body.

Inside it is so sweet that they are like little shrimp with popcorn. I'm going to try the next one by removing the head, sucking that juice and then eating it mate, they are literally just the pure flavor of the sheep. Goose barnacles that look like dinosaur legs. feet, what a beautiful sea creature, they are in very turbulent waters on the rocks, so the sea water keeps running and they are extremely difficult to harvest. He will show us how to do it, how to open them. this is your first time doing this yes yes it is the first time first time this not only this never never never this never breaks that ever yes you oh well let's go for you no no no no no no no oh okay for you an honor We're going to perceive this for Melbourne and these open up, oh yeah, you got it, that's what you have to do, you have to break it at the base to get that first, the body part, it's so good, it's like the octopus and the squid is juicier and more textured but more seafood-like, you can literally taste the waves as if they were crashing against these barnacles and taste the flavor of the waves.

I would say that they are not even as seafoody as clams, they have more character, yes. There's more depth of flavor, yes, and I have to peel it and more than the shrimp, how do you get that little bite? You have to tear it off and chew it, get it out, here we go, I think I got that right. like a plastic casing that's like the claw basically, oh it's the claw, look at that thing, it has feet, it has feet, the feet have a little different texture, so it's an honor to be in the kitchen, this is where they prepare the seafood, oh okay, these are the bloody cockles, the cockles and she's the head chef.

Awesome, oh, hello, good morning, okay, so I think those are our knives too. I think some of the dishes are ready, so I'm leaving. go back to the table to start eating again but then I will come back we will see the preparation of the fish these are the clams or these are the cockles these are the cockles I think they are a crocodile this big but they are not blood cockles, they are just straight cockles that fill juicy sweet and salty scallops. This is a totally different scallop than I've seen before. Yes, it has a black shell and then the ratio of shell to meat is impressive, it's almost more. meat than shell algae still connected to the uncleaned shell never had anything like that in my life wow, that's straight up sea water, sweet and crunchy, almost the taste of an oyster, really, except with the fluffiness of a razor clown of scallop oh wow, that's amazing and The next step is the monster oversized razor, I mean similar, obviously, but maybe you don't want a little bit lighter, sweeter, oh, very sweet, different texture, wow, yeah, totally different texture, almost like crunchy and sweet, okay, we have more clams in olive. oil and black pepper here is one of the things we have been waiting for the Sigala the giant claw the claw to body ratio is actually the same size it is huge it could wrap around your face it looks incredibly juicy and sweet yes that claw starts with the tail, the body section, oh it just slides out before moving on to the other parts, that's it, look at the meat, it's incredibly silky, yes, the sweetness is incredible, yes, it's like the syrup is starting to ooze out from your mouth when you continue. when you chew it it's that sweet, oh that garlic oil, wow they are amazing, it's like the claw tastes like crab, the body tastes like a combination of shrimp and lobster.

Next is one of the house specialties here is fried lobster, Atlantic lobster, so cut those slices. We cut it in half, that color is incredible, it's so green inside with all that ro and tamale, but even the meat is green. Pure olive oil. Pour about half a bottle of olive oil almost submerging it and that will cover it. It will be

cooked

for two minutes exactly fried in olive oil just finish it with a little salt oh garlic oil wow fries this lobster looks spectacular okay guys weird watch well I see I'm going to eat this piece right here that doesn't have all They gotta everyone got this right, go ahead, this row with, uh, go ahead, man, it just slides off the shelf, look, it's so sweet, oh wow, it has the greatest flavor I've ever tasted in my life. life, that is the greatest flavor of any lobster I have ever had in my life, yes that line is amazing, it almost tastes like cheese that rose like peanut butter, it is amazing, okay here is a piece of meat so perfectly

cooked

, not overcooked, it's not the climate, it's not dry.

It's so moist and just simmered in that olive oil. Whoa, whoa, what you did with the closet was slice them to get the bug side. You have the cross section of the claws, which is rare to see a cross section of a claw. like this and take it out oh awesome this is one of the most beautiful fish it's a woof sebring bream with a big eye and I think the eye is so big because they are from very deep sea so they can see in the deep dark waters look at that eye it's like gelatin okay, we have to give the kiss oh, that's a beautiful fish wow spectacular the bream wow wow that's incredible she cut it into a butterfly okay okay then the fat is the best on the barbecue okay first this grilled barbecue and it's in the oven with potato, oh, okay, yeah, sure, this part, so two

ways

, barbecue, barbecue, yeah, another part in the oven, okay, potato, no more, that head is huge , the eyeball is huge and then the body will be different. knit style totally different from the one we saw before in the kitchen baked on a bed of potatoes wow wow huge head huge eyeball spectacular oh just scales aside look how oily the cheek is on these wow what's up with the iceberg eyeball wow oh hi yes c c c c served by oh it's so good it's like fish soup and jelly that was the eyeball here is the eye socket you have to make this my favorite dish of all the ones I sell here your favorite there is your favorite dish of all the ones I sell you sell here kevin is going to come in for the basin he did it well i mean eye splurrer it's a big mouthful yeah yeah yeah well best viewing experience i've ever had in my life it literally filled my entire mouth with this thick, gelatinous eyeball.

This is the butteriest fish I've ever seen, it shines, wow, oh, that might be the butteriest fish I've ever tasted, oh man, I can't even believe that texture, it melts in your mouth, It's a euphemism, it's not even flaky, it's just butter. butter I don't know if I've ever had a more oily fish, it's pure, it's literally melted, it's melting on the plate, I mean, it's a crazy fish, silky butter oil, omega-3 is squeezing out, wow, okay , final palometta potato oil. dish coming out of the oven there it is oh tray of potatoes wine and cola that smell is so incredibly aromatic we have reached the final dish turned into another five hour meal in Spain but this was one of the most incredible seafood meals and it seemed to get better every time more throughout the meal when we got to that lobster, I was blown away and the sea bream almost took my breath away, now the final baked potato dish, the fish oil, okay, so all that fish. the oil just comes out on the potato a little bit of fish a little bit of potato potato yeah, I'm going to say it might be the best potato I've ever eaten, I'm sure it's literally caramelized in olive oil and fish oil. awesome potato, this fish is going straight to the holidays, yeah wow, dessert cheesecake like the kind that just melts and oozes, wow, and lightly caramelized on top.

This is a family recipe for deberto cheesecake. What food, remember the empanada we ate? No, that was like it was yesterday, yes it seems like it was yesterday, it was a spectacular seafood meal, starting with the whole progression from raw seafood to seagalas, lobster and then fish, to top it all off, it's still a family business , they are very friendly. They are so welcoming, they are fun to hang out with and they really appreciate that you like their food, which was a spectacular meal in Galicia, Spain, drove about an hour to Santiago de Compostela, which is the largest capital in Galicia and is a historic city it is an incredibly beautiful city so I am going to walk around a bit tonight especially see the cathedral before eating more tomorrow wow this place is spectacularly beautiful so much history welcome to the basilica of the cathedral of santiago de compostela and it was completed in 12 1211 is a UNESCO World Heritage Site.

The basilica has a capacity for 1,200 people. It is one hundred meters long, 70 meters wide and 75 meters high. I think I will end the night from here because tomorrow we will get up early and continue our tour of seafood driving along the north coast of Spain to another very famous and well known seafood restaurant, which will be another amazing seafood experience that we had for about three years and one. Today we drive half an hour from Santiago de Campotella to the province of Asturias and we are in a small coastal town called Playa de Vega, unfortunately it is a rather rainy and cloudy day, but this town is incredible, it is a beautiful town. off the coast, welcome to goyumar, they are especially known for tinned or tinned seafood as well as grilled seafood, a bell, oh great taste, wow, it's the freshest breem, I love this place, immediately Come in, it's cozy, it's spacious, it's like you.

I can say that all the well we just met saw the breed immediately upon entering, it is very friendly, family atmosphere, wonderful and welcoming, and I love how the fire is in the whole center of the restaurant, they don't even have a kitchen in In the back the fire is here in front and over here are the cans of seafood that are also legendary thanks to Luisfor this very special wine that is a laboratory manzanilla cheers luis you are a good man thank you thank you luis sancho lives a long and prosperous life, yes, that is special, it has that almost toasted caramel flavor, but without being sweet and delicious, for what canned seafood is legendary in Portugal and northern Spain and all countries. the people who make it are the jedi master the best in the world I have never heard seafood I can't wait this is a real honor yes this is something real appeared in two cans for us the angles these are the baby eels and sea urchins preserved in what looks like olive oil they almost look like small pasta, oh that's so good, it's so delicate, yeah, you can't feel the bone structure at all, they just feel like a bit of meat, tasty, almost sausage flavor, it's amazing how it can be.

It would be like preserving its texture because it's something so delicate that it literally liquefies, you would fall apart, yes, it liquefies, it's just a different creature, it's very sweet, but it has a similar relationship with the sea urchin, it just totally transforms the texture into instead of liquefying your mouth. it has a meatier texture with the same amazing sea bitterness and I mean these barbels are really considered a delicacy in Spain and Portugal and I mean you can tell why I think that's how they're really glorified with bread because you have that. seafood flavored oil this is the cabinet oil all the peas fire roasted peas on top the thunder in the background for ambience with summer peas sprinkled on the upper cheeks health melt in your mouth guys no need teeth the peas are just a little smoky and it gives you like an explosion in your mouth fresh skin you know what I mean next step sea cucumber the same peas a fried egg or a poached egg almost totally different from the cucumber sea cucumber which normally I'm used to it, which is these giant gelatinous chunks, oh it's so good, oh I mean even the texture of this cucumber is not gelatinous at all, more like the medium one, with lots of flavor.

Wow, yes, it looks like a tagine, thank you, thank you. Wow, that's probably barely been kissed by the grill just to absorb some of the smoke you still taste the rawness I had seen it on the grill roasting vegetables on the fire it's finally arrived this is spectacular Spain has a lot of good produce and then we also have another famous dish here it is the blue lobster. in a slightly oily sauce called salty pecón salspicon, like an oily olive oil sauce with just chunks of lobster oozing all over it oh my god, oh wow, I thought it was going to be spicy, did you think it was going to be spicy ? to be hot I made cold refreshing cauliflower with onion broccoli, oh the smokiness is just embedded in each vegetable, you taste the fire, look at that char on the carrot, oh wow the sweetness, I can't even hold it on my fork, it just slides out the sweetness of the carrot the fire roast is still crispy the onion here we go the main event has arrived this is the sea bream and I love how you slice it steak style but then put it back on your plate so you have the head, you have the tail, you have the steak fillets this is one of the butteriest fish one of the best in the world and he just perfected it on the grill another bone already such an incredible fish it is so clean so buttery oh man it tastes so clean it's that fatty fish so similar the oils just come out of the skin of this puddle of fatty fish broth kevin that's you I love this tea bean really a magical fish okay I'm gonna for the tail, a bell, he really showed me that he left that skin crispy on the outside, well, the tail is so buttery.

The next bite is like from the inside of the head. The last bite of the sea bream is like the inside. The cheek interface is so buttery it turns to liquid in your mouth, oh man what a fish two days in a row. full time for dessert and one of the famous desserts here is rice like rice pudding. Go Kevin to finish another excellent seafood meal. Wow, it's quite sweet but very milky. Cinnamon on top and mostly cream and just a little bit of rice. there to change the texture this is pretty special oh look at the color it smells like prunes like that wow oh that's a way to end a meal oh it's so good it tastes like maple syrup and prunes amazing so it's still raining pretty hard but I just had to come here after the meal and it is spectacular, this beautiful river flowing into the ocean, the sea, green hills, mountains surrounding the fog, all this completes an incredible seafood tour in Spain, where we started in Galicia, I'm just going to go.

Go ahead and say that that sea bream with potatoes that was the highlight of this entire seafood platter, that was the highlight of this entire seafood tour, absolutely innovative, delicious. I think what stands out to me about both restaurants is that they are so products. driven, I mean each of their restaurants, the preparation was very simple, few ingredients, few condiments, but it highlighted the freshness, the local seafood, the freshness, the quality of the seafood and that will be all for this video. I want to say a huge thank you for watching, remember to like this video if you enjoyed it and also remember to watch more videos in the Spanish food series.

We are going around Spain eating some of the most delicious food, so there are many more videos you can watch, thank you. Lots to see and see you in the next video. Goodbye from Spain.