Best Portuguese Food!! 🦞 SEAFOOD MOUNTAIN + Lobster Rice in Matosinhos, Portugal!

some people say that Portugal has some of the best seafood in the world so fatty so flavorful delious why do so many chefs and food experts say Portugal has some of the best seafood in the world this tray right here says it all today we're in MOS a port city just outside Porto Portugal we're going to visit the local market and try a couple of the top SE food restaurants really full of flavor and complexity look at that inside will the seafood live up to its name oh wow outstanding [Music] squid hey everyone good morning it's Mark wans I'm with Ricardo this morning from taste Porto and we are in how do you pronounce m Matos yeah and this is the main Port that caters to Porto and maybe all of Northern Portugal yeah a little bit there's a few ports up here uh but this is one probably the most important and especially famous for seafood yes and that's what we're going to explore today this a Central Market uh it gets its supplies directly from the parts uh right beyond the corner and it's clearly divided into two different things so fish uh it's their Forte here and then vegetables here on the right side that come from areas from uh the north of Porto quite an impressive structure with the Half Dome shape of the roof the fish market all the fresh seafood and then I love just how open it is how much natural light is coming in through all of the windows on the top of the roof but it's really bright really clean just really wellmaintained we're just walking around a little bit the market the Fresh Catch of the Day variety of fish shellfish goose neck Barnacles some razor clams some Portuguese clams we are just quickly now browsing through the upstairs of the market where you get all your fresh vegetables fruits just the abundance of what Portugal has this one is the legendary the P py after the market we're just taking a quick walk on the beach to see the ocean and see the coast the waves are just crashing in pretty choppy water uh but really beautiful and it's really surprising actually how many people are surfing people learning how to surf people playing on the beach football game happening nice environment extremely wide Beach but it's extremely cold here in MOS there's an entire neighborhood which is pretty much dedicated to seafood restaurants and people from Porto when they want to eat seafood this is where they come there's grills lined up there's restaurants uh everybody has their favorite seafood restaurant and we're going to we're starting off with one of the best see this is a turbet yes tur turbet okay oh this one is the John John so they have all the fresh fish here at the front so you could choose specifically fish this restaurant is known for their fish so we're just all right we've chosen we've got a fresh turbet it's going to go directly onto the grill oh that's a a beauty turbet one of the great fish of the world to eat the other one is uh pgy directly outside the grills are going so here's our turbet okay oh nice butterfly cut so it lays flat on the gr perfect nice sprinkle of rock salt and then that goes directly onto the fire and as soon as he puts it on the fire I you can hear that crackle just from the I think that's from the salt which is reacting with the Flames that crackle those are on the grill oh yes fish will also get some of the fresh [Music] squid so all of the seafood is here and actually they Grill it fresh right outside and then bring it in directly so we're going to begin with the turbet oh man you can see how oily how fatty one of the premium of all all fish so pure turet just has such a metin to it and then such an incredible oiliness to it so rich so fatty so flavorful even the way that it's grilled over the fire just with that rock salt to kind of seal in the juiciness and the oils and that just crackles giving it a saltiness as well but just sealing in the natural flavor of that fish and the best thing it doesn't have fish bones yeah [Music] no [Music] okay the oily butteriness just a the pure naturalness yeah it's a real treat to have freshly grilled turbet like that okay I think we should try the squid next you can see the outside of the squid how it's caramelized almost totally crisp ified slightly charred oh it's Fork fork tender squid [Music] oh yeah and so it is scorched on that hot fire which sort of dehydrates the the the skin of that squid keeping the inside moist and juicy it's so Smokey it's really really good has such a great texture to it not rubbery or chewy but a perfect just kind of bounciness to it is going on here yes and you look at it and you wouldn't say so but there's a few things going on here that are Beyond description in my opinion so Smoky that drizzle of olive oil keeps it hydrated and then you've got the crunch of the onions then moving on to the the squid eye and this is one of the best parts of the squid here the tentacles really crispy at the tips then almost gets like milky and creamy as you go down to the head to the center there W that's outstanding squid okay and then we've got the last fish here what did you say the name of this fish the porg the porg so my parents are probably now very proud of me because I learned how to do this over the years believe it or not I was not a fish lover when I was growing up okay and now actually let's do it like they did like to see the inside oh up for the next fish another outstanding fish really meaty um totally different texture from the the turbet not quite as oily but just really firm firm flesh neutral taste clean it's interesting that you don't even feel the salt all of the salt that they put on top you feel it here oh so actually uh that's um crust that you see that is uh very brownish on top is actually protecting the fish and keeping all the musher in so is that the main point of the salt to protect the fish it's also to season it a little bit but but it protects actually by the in comparison to the amount that they add yeah just the way that thick of rock salt just does it really protects the skin as it grills over that ridging hot fire and then I also got the little bit of the collar of that fish which is uh nicely crisp ified as well from that Grill oh yeah crispy oily that's so good and year it's the same thing yeah I mean I think everything is definitely good the turbet is one of the best and Squid is also really impressive here oh thank you thank you you know that Matos has now the title of the best fish in the world really yeah no I didn't know that so they have a thing is best fish in the world and actually Anthony berain when he was here said that he ate Seafoods throughout the world yeah this was the best place where you could get so amazing amazing and Ricardo heard that you heard that firsthand from Anthony Bain right yeah I mean yeah I don't think you anybody could argue with that no just the pureness of the seafood is unbelievable oh that was an incredible mostly a fish-based meal that was delicious but then next up we're going to more of a maybe maybe more of a higher-end seafood restaurant where we we uh that's especially known for their shellfish and conveniently it's located right around the corner so tell me about this place Ricardo I don't know what to tell you it's like I know that we're going to eat a lot of this a lot of uh shellfish going on here so sea urchin over there Elks uh glams then of course shrimp over gear uh crabs Lobster and I'm already suffering because I will need to eat all of this which is a good thing it's good news for me and of course we're going to have G Barnacles that is a thing that we need to have that's mostly by the respect that we uh should give to the people that get us for us it's a very dangerous job actually so and this is ocean on a shell so you're eating it and unbelievable tough decisions but we've decided to get a selection of the the shellfish and then there's two signature dishes here that we absolutely can't miss and we're getting both of them definitely a gourmet higher-end seafood restaurant really nice you could see the quality of the seafood that they they have here uh they do have a a selection of fish but mainly they specialize in the shellfish with oysters and clams and welks and shrimp goose neck Barnacles uh they have some massive crabs they have some local lobsters as well uh so we're just getting our order together but it's a it's a really nice very nice [Music] restaurant amazing and there's a typical PL okay Portuguese way all right they are made with olive oil garlic and coriander nothing else awesome here we have different sauces regular mayonnaise China mayonnaise we call it this m is made with onion parley olive oil and vinegar and salt and it is the vinegar got with onion for the oysters if you like and soy sauce for the seips okay thank you that is amazing amazing that's a huge platter he managed to fill up every last bit of that platter with seafood everything that you see in this cabinet is just neatly arranged that is one of the most beautiful spectacular Seafood trays that you'll ever see oh man I'm excited before we eat we're just getting a behind the scenes glimpse into the seafood tanks this is where they're premium they have the the greatest quality of Portuguese Seafood all available here oh these are those those runs okay that you that are in the lemon yeah okay these are from our Coast look at the color of those I've never seen colored like that what are these types of crab is it a it's bull crab oh okay and you have the spider crab over there how many kilos are these this one FL two and half kilos okay so muscular yeah they're very very strong very strong yeah oh a king crab is it a king crab yeah and a king crab the blue lobster we call it that one the crayfish not l oh okay okay so these are crayfish okay oh okay all right that's a spider crab yeah oh yeah this is a lobster or spiny Lobster they call it spin lobster head of the spines what a selection the best [Music] seafood wants to eat here it is wow wow wow thank you I look like a baby now you need a bib yeah oh over got happy to put on a bib for [Music] this Ricardo okay this is one of the most beautiful trays yeah there's a lot of things going on here of seafood that you'll ever see in your life this is truly why chefs around the world food lovers around the world have consider Portugal to be the greatest Seafood country on Earth and this I think this tray right here says it all yeah it does and I think we should start actually with the clams because uh the GLS are warm and this is something special so olive oil butter garlic and a bit of coriander on Top This is a recipe coming already from the 19th century from a guy called I'm going to put that garlic into the shell and then just suck it directly out of that I think we are both wow finger lickers so I think we are yeah so oh oh wow oh that's good oh they're so sweet the garlic such a simple recipe but perfect all the juiciness The Parsley there's that Cory under in there mhm and just a light olive oil which just gives it some body a good quality olive oil M makes a big difference here oh those are spectacular wow that's good you feel some acidity of the olive oil also on the background uh-huh just the light flavor of the lemon as well that is delicious abs absolutely spectacular I could drink this of bases the juices I agree where should it start G neck Barnacles in the Penance and then twist a Twist pull ah and you eat that Center section yeah GC Barnacles a Portuguese delicacy and the only other time I've ever had it in my life was when I went to lisman like seven or eight years ago but I've never seen this anywhere else uh it's a Portuguese delicacy oh wow that is just purely the flavor of the sea but it's not even overpowering actually it's kind of no it's like a perfect brininess of the salt waterer a nice texture then you have to have the have taste it will stay in your mouth for for quite some time okay yeah just the brininess of it but really clean tasting so fresh goose neck Barnacles they look like alien claws but taste pure happiness maybe we can try tiny shrimp so so pop off that head it's like the Ed the brains mhm and and then oh man okay and then I did eat a lot of eggs over here oh nice okay and you can see these shrimp also have like red stripes in them as well yeah these are the local shrimp from Porto yes the literal translation to this when you ask it in a ask them in a restaurant is the coastal shrimp okay Costa okay and here we go oh wow oh man so sweet it's almost like candy sweet we can come back for the claws but we'll first tear apart tear off the head look at that inside tear off the head we'll come back for the head but then for the body crack it like this it's kind of sharp but you don't need any tools usually you just squeeze it yeah you squeeze it like that and then you can pop open the hole yeah there we go revealing the meat on the inside and this should just pop out actually yes oh wow wow oh oh wow oh that is UN un believably sweet at the same time there's a lot a lot of flavor here not just sweetness there's something else going on there's a nuttiness yeah it has a nuttiness to it as well and um and a little bit of that saltwater sea flavor as well that's extraordinary and then inside of that head plenty of goodies to explore as well and the claws and actually kind of tear it all apart get all of that it's almost milky almost has milkiness to it oh inside the head you really taste the brininess of that salt water so it's like a sea snail yeah it's from the from his family with a different assortment of things that we have here to torture Seafood we're going to use number three that is this one so what you do is like it's like a hook uh and then you're going to dig in deep and then start pulling yes eventually it is going to come out come on come on and it keeps on coming oh so do you eat that whole hard thing no okay and then take out the hard thing you all right the south of Portugal they actually do sea seafood RS only with this and it's incredible wow yeah and yeah he's all these tools these tools make it very convenient for eating all the seafood come on oh man like the nuttiness of that nutty a great texture to it um just slightly just has a good like chewi to it um just really full of flavor and complexity delicious oh we're actually doing well I think we could move on to the crab I know it's a Portuguese thing how they mix up the head the head butter and and they do a little bit bread inside of it too yeah just a little bit just to give some consistency all or else it will be very mushy and then of course we are in the north of Portugal a little bit of parsley uh to make it even and of course there's seasoning but that's always a secret okay um can be spicy or not it depends when you start eating that you'll never stop because it's like you you did it's so addictive oh yeah it is okay I'm going to try that next more that's good uh I know you already so go okay okay here we go so it's the tomale of the crab mixed up into a paste perfect for toast we toasting oh wow [Music] mhm this was a food gas you had a moment yeah but like you had a moment to yourself right there shut down completely that was a g wow that is something spectacular honestly the one of the best I ever had that is my brain completely shut down and maybe it's because of the last few days eating I don't know but wow man that's good and then just the the right amount of seasoning the right texture the complexity of that crab that's I I would say that the crab row always has that complexity of a little bit of bitterness as well um but a bit of sweetness that just brings the everything together and then that mixture what a way to to glorify a crab head oh wow that is I have no words anymore yeah that's truly unbelievable let's move into the body of that crab someone needs to do ITW so oh nice claws look at the size of this beautiful oh with the moving right along to the the crab body the cloth oh cooked perfectly just so stringy and sweet this is no doubt one of the greatest fresh seafood trays I've ever had let's move into the spiny Lobster yeah it is with the row too look at the way that just peels out and actually you can use that Lobster to just kind of dip it in that Tomy head at head butter at the bottom there firm M dipping with that tomale head butter is incredible and the eggs yeah and then you scrape off some of that orange Lobster caviar the eggs scrape it off put it onto your bite that is a bite oh oh man that's insane man that Lobster so firm very muscular and just R flavor we haven't even had the main courses yet and this is one of the great Seafood meals of my life I'm sad for you you reached the top on your leg I know where Portugal is now oh I might try that oyster I'm going to try a little bit of the the shallot vinegret on the oyster moving right along oyster time it's yeah it's loose yep Cheers Cheers [Music] Ricardo's second moment oh stop touching me I'm actually on a little bit of a like a a seafood high right now I'm like wow I'm out of my mind a little bit from the Sha oh that is good so good this is have any explanation it's just perfect what I find crazy there there's people that will never get the chance of having this because it's raw and comes directly from a shell it's not steam wherever and there's so much flavor it's an explosion of things of uh uh it's not about the texture it's mostly about what you get in your mouth it's like I won't well I'll wait a little bit until I have my sea archin but I need the rest because my brain is completely collapsing now with all the information man yeah I'm uh reaching that overdose state of seafood where you're just giggly giggly and happy about everything and it's not about wine no no no no it's all about the seafood yes and that brings us right along to the Sea urin one of the the greatest bites of the sea but yeah so two different types of SE urin or same just I think the same but different colors I know nothing about to see urchin I know how to eat it like this it it came just in the right moment I came just in the right moment welcome well welcome look is this the appetizers you look tired sit here I'll sit here yeah sit here for a second give me some rest you is this a D team show you guys are not allowed to swap you're both joining you're both joining yeah we are one thing you need to taste is that oh yeah that is unbelievable oh man yeah oh there's a gift here I love this Ricardo had a full mental breakdown with that bite on camera yes we did capture it on camera was he was about to lose his mind let's try the sechin they definitely in season oh man so fresh it's so nutty oh almost like peanut butter nuttiness and then you get that ocean kick right at the end yes it's oh man dang so delicate too and totally like just dissolves in your mouth wow kind of just disappears to nothing yeah but just leaving that long lingering aftertaste it's just gorgeous just like a cup of ice cream okay and that's sear chin I think we've tried everything on the ginormous Seafood tray from here I mean we haven't even gotten to the main courses yet now we'll be starting on the main [Music] courses one of their signature main dishes here is the salt crust baked sea bass so the sea bass looks like it's stuffed with some lemon covered in a mountain of salt and the salt is not to be eaten that's just for the baking process and also to to sear in the juices of the the sea bass as it bakes um and then they ignite it on fire and then he peels it back and then revealing the juicy flesh of that sea bass that looks incredible oh oh he peels back the skin it's so juicy on the inside got veggies yes so all of that orange color is coming from the the head or the row of the that Lobster so these the broth made from shellfish the heads okay wow so it's all natural but no saffron it's all just from the the tamali or the heads of the heads of those shelfish yeah the signature uh their own signature uh broth you and then the the other main course is the crayfish rice which uh it is also like a type of lobster um and then that there's rice in it the broth made with a combination of shellfish uh with a combination of the tomoi just all mixed within that yellow color oh man that looks so good so olive oil on the fish the Portuguese way main course time that was an impressive display for the seab bass as well [Laughter] come on from mys oh got to love this yeah you got to love this oh man that fish so pure and melts in your mouth it's just so juicy mhm and after the C was that we got with this sea food before is actually comforting because it's like okay mhm oh the silky texture of it the thing it's exactly that it's just so juicy inside it's unreal a little bit of that salt marinates through to the fles but not overly salty just perfectly no you can still feel from that mountain of salt and just the fragrance of that olive olive oil a little bit of like extra um like drizzle on top the vegetables who some really stringy string beans and peppers and cabbage this is my napkin yours is over there that is truly as pure as fish gets then moving on to the crayfish rice it's almost like a rice stew pieces of the cray fish or the Lobster in here um drizzle the P pey chili oil goes perfect with rice dishes okay the P pey the pey pey oh wow that sauce wait the py pity is amazing it just climbs on up yeah yeah I kind of went to the back of my throat a little bit with the fumes of it oh that's beautiful that feels so good Burns going down that seafood broth it's almost like a it's almost like a bisque that broth yeah it's like a seafood bisque oh so rich you can taste all of the The Buttery juices of the shellfish and the heads of the prawns and the heads of the the crayfish then you get pieces of the the lobster which is so sweet that is a spectacular rice dish oo oh man oh wa that is a thing that defin definitely a a thing you yeah no no like no it takes a second it takes a second to kick in was and then you're like like oh there Ki my throat dis glos yeah yeah yeah it has fumes some fire and so much flavor but but it's a good fire it's like I love it I love it yes we have some of their homemade housemade pey pey to bring home oh this is their peie pey is incredible I can honestly say that's one of the greatest Seafood meals I've had extremely highly recommend it and that was a demonstration of why they call Portugal the greatest Seafood country on Earth and that was just unbelievable I want to say a huge huge thank you to my friend Andre to Ricardo for taking me around there from Taste of Porto and they do the best you'll be in the best hands if you take a tour with them in Porto uh so definitely extremely highly recommended and I'll have their information in the description box below but thanks again for watching remember to give this video a thumbs up leave a comment below I'd 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Channel: Mark Wiens

Views: 808,593

Keywords: Portugal, seafood, Portugal seafood, Portuguese seafood, food tour, Porto, Porto seafood, Porto street food, best Portugese food, best Portugal food, Matosinhos, Porto food tour, Taste Porto, food videos, things to do in Porto, Mark Wiens, Mark Wiens food, best food videos

Id: lz0l-YGJlwI

Length: 36min 0sec (2160 seconds)

Published: Wed Feb 28 2024