- Dollar signs be damned, which sea food is the
best of the high seas? - Let's talk about that. (cheerful music) Good Mythical Morning. - Who do you think the she in "She sells seashells by the seashore" is? And how much do you think she was selling them sheshells for? - Oh, you want me to
tell you who the she in "She shells seashells by the sheshore" is, and how much she was
selling them seashells for? - Yes. - I think Shelly was
shelling them sheshells for probably sheventyfive shents apiece. - Okay, that's an interesting theory. But here in California, when
it comes to seafood options, there are plenty of fish in the sea. There's also plenty of
price points in the sea, so we have cast a wide net, and come back with some seafood dishes of all different prices, but which one will catch our
interest hook line and sinker? It's time for Naked Foods,
Naked Seafood Edition. Naked. - Each seafood dish we're
gonna be trying today will be- - Naked. - Meaning there will be no
packaging, no fancy sides, and nothing else to
influence our impressions. They will be completely- - Naked. - This way we can solely focus
on the taste of each dish to decide which is best, and
maybe we'll be tasting sole. - Oh, I was gonna ask you, that was a pun! Soul, like Dover sole. We'll be sampling seafood dishes from four different price points, they are the grocery store
frozen or refrigerated section, local fast food, casual,
fast casual restaurants, sit-down restaurants like Bubba Gump, which has never been good to me, and several fine dining restaurants in the LA area, and lemme
tell you, they are fine. - Each round, we'll
pick our favorite dish, then Stevie's gonna tell us
where each dish came from and how much they cost so that in the end, wee-hoo, we'll know how expensive
our seafood palates are, and which fish dishes
are worth paying for. - Was that a wahoo
joke, or a wee-hoo joke? - Simultaneous, Shelly. - Let's say ahoy to our first dish. This is calamari. - And if you, this is the
most drastic difference from plate to plate I've seen in the exercise of this series. - These have no batter at all. - [Link] What on the Earth? Well, okay. - Now, a lot of people say that cheap calamari is just pig anuses. - Well, I'll be the judge of that. Having eaten it, boy, that's not good. It's not even worth finishing. Yep, going in the trash. You know what? It's gotta actually be good for me to send it down the gullet. - I think it might've been
better earlier in the day. - [Link] And these are what, like-? - Frozen food section. - But there's no... - Tastes pretty good, though. That's gotta be frozen
section, but it tastes good. - [Link] That's better to me. - Now first of all, what's the difference
between this and this, with the legs? - Yeah, I don't like
to eat the leggy part, because that makes me
think about what it is. - So that's the squid body
that's just been carved up? - You know, I'm just not
gonna think about it. But, that one's good. - Oh, and it tastes peppery. - It does get a little fishy. This one's peppery too. Spongier. It seems the most authentic. - It's less uniform. - I just don't like calamari, I think that's what it's coming down to. But I'm gonna vote, because there's, I might actually vote for that. I don't... - [Stevie] You can just nicely pick which ones are your favorites, 'cause it's just really up to you. - Yeah, that's right. - I'm gonna stab you with it, no. - Can't have this one, it's mine. - I agree, I don't think
this is the fanciest one, but it is my favorite
one, I really like it. - I almost went with what
I think is frozen, though. - [Stevie] Guys. This is a first. You both picked the frozen one. - This one's frozen?! - [Stevie] Yeah, that's
Safeway's Waterfront Bistro crispy breaded calamari. - Safeway, y'all! - [Stevie] Yeah, 6.89. So the one without
breading, from the left, we have the fine dining one, Ocean Prime Point Judith
calamari for 25 bucks. - We don't hide behind
breading with our calamari. - [Stevie] Then the casual
Fish King calamari, 12.95. And finally, the sit-down
Neptune's Net calamari for 15.25. - Neptune's net, by the way, I recently stopped by there on a trip up the coast, and I did not get a calamari, but I got their fish and
chips and it was incredible. They know what they're doing, I just think something
got lost in translation. - I mean, this makes sense, that I like the least calamari
calamari on the thing, but good job, Safeway. - Yeah. - This is clam chowder. I consider myself- - A chowder man? - I've been through some clam chowder, 'cause I like it, I like
it and I like to order it. - [Rhett] You've been through it, like you were once surrounded
by it and came through? - No, I go through some clam chowder is what I'm trying to say. Not too thick, not too flavorful. - I don't think that's too bad. - I don't like it too thick or too thin. But that just didn't have
what I was hoping for. - This looks a little more interesting. - Mm. Much more creamy. - Wow. - That's got lots of plavors. - Nice punch of flavor. - I said plavors. Yeah, I'm de-chowdering my spoon, and I'm still going on my side. - Now this also looks super
chunky and interesting. Got some chives in it, maybe? - Mm. Celery-forward. - It is too celery-forward. - If that's one of the
first things you can taste, ie forward, that's a problem. I predict this is gonna be bad. You doing that dad breathing over here. Egh.
- That's not good. Yeah, I'm not gonna spit it out. - Okay. - I'm gonna have some decorum. - I'm spitting it out just
like I do in restaurants, just so I don't have to
tell 'em what I think of it. - I mean, listen, we were- - This is automatic, for the people. - We're on the same page.
Is this the frozen one? - I hope so. - [Stevie] That is the fine dining one, so you both get to do a
fancy pants dance, together! - It's a dance with a
fish this time, right? - [Stevie] Oh, yeah. (slow piano music) - Look at that, man. We like fancy clam chowder, but you knew that about us, you knew we were fancy chowder boys. - [Stevie] Yeah, that's
from King's Fish House, it's nine dollars, and
then from the left we have Walmart's Marketside
clam chowder for 3.27, Bubba Gump's for 7.99, and then Fish King for 5.95. - Huh. I'm disappointed in you, Fish King, because you normally don't disappoint. Just wanna take a second
to humbly invite you to check out the Mythical Kitchen channel. I'm so proud of the work
they're doing over there. - But humble pride. - Humbrely, yeah. Josh, Nicole. - This is a humble brag. - Trevor, you're even over there. - [Trevor] Hello. - Doing stuff on the
Mythical Kitchen channel, putting out all types
of interesting recipes and food creations. Check 'em out, don't
knock it until you try it, like me and this. - Stevie, what is this? - [Stevie] This is salmon. - This is salmon. - And these are salmon dishes that, the most straightforward salmon dish that each place has to offer? - [Stevie] Correct. - [Link] Which this one has
some sort of sauce on it. - That tastes or smells
like a garlic butter. That's pretty tasty salmon. - That is garlicky salmon. It's grilled, see the grill marks. - That's a good salmon. This is more, whoa, it just
popped right off of that. - [Link] It looks kinda burnt. - It looks like they may have, this is a little past medium. Like an Asian glaze, that's good. - It's a good taste, too. This one looks good. This one right here scares me, so let's get down to it. This one has a glaze of some sort. Mm, this one's a sweet glaze. - That's a pretty high
quality piece of fish. - Mm-hm, because it's not that fishy. - I don't like the flavor
profile as much, though. - I like it second to the garlic. And I'm a little scared here, 'cause this is just like... - This looks, I don't know. It could be, well, I can't
do anything with this. - I mean it's just a piece of salmon. Look at my crotch. - I'm having trouble. I'm
having salmon troubles. - That's gotta be a nonvoter. Yeah, so it's, between these two it's
kind of a tossup for me, but I'm really loving
this garlic cream sauce. - All right. - What you think? - I'm going with this one. I actually like that
flavor profile better. - It doesn't distract from the salmon, I just don't love salmon that much, so. - [Stevie] So Link,
the one that you picked is from our casual place,
Fish Dish, for 15.59. - I like it. - [Stevie] And Rhett, the one
you picked is our fine dining Ocean Prime teriyaki salmon for $48, which means you get to
do the fancy pants dance. - Teriyaki! (slow music) Skewer yourself! - Screw yourself? - Skewer yourself! No! Just like, you know, it's... - Screw yourself, man, you're too fancy! - You're too fancy! - [Stevie] The next one
is from Bubba Gump's, it's Maker's Mark glazed salmon for 22.99, and then the last one is frozen, it's Target's Good & Gather, and that filet would come
out to about six bucks. - Yeah. I see why. - These are lobster tails. - This one is distinctly different. - That one's, yeah, it's just kinda like, you just kinda roll over and
split open, oh, thank you. What do you want me to-? - I don't know, I didn't mean to do that. - Do that, now are we gonna
do a little butter dip? I see all of 'em have- - This is the butter
from the actual place, is what I've been told. So- - [Link] Frozen wouldn't
have butter with it. It's first up, nothing to compare it to. Also nothing to season
it with, apparently. It's not horrible. - Actually that's not bad at all. - Yeah, it's not. - It's super-
- Whoa! Ah, it's alive! - Let's, we'll do a grab hold,
just like that, of the back. And then you can dip. - And then I'll, you abandoned me. - You're making me nervous. - Okay. That one's better. - [Rhett] This one's seasoned better, but I'm telling you, the lobster quality is not as good as the first one. - It's not as tender. - [Rhett] That's more rubbery. - Well, I mean, you know... A little behind the curtain here, but these things are takeout, and then you probably have to warm it up, but when it's frozen it's just made here. You know? So we gotta take that into account. Of course we don't know
for sure that that's the- - I'm just super surprised at
how good that first one was. - After looking at it? - Yeah, I'm just saying flavor-wise, it really just was a really solid lobster. That's better than this one, for me. - It's a little more tender, yeah? - Mm. - That sprinkle stuff on
it is not as profound. - Speaking of profound sprinkle stuff. - Now this one's got some
profound sprinkle stuff, and they just lopped the
whole lobster in half. - It's also, yeah, it's
a different presentation. - Lemme get some of that
lobster out of there! - Please don't knock the butter over. - Come on. And then, little bit of butter. Imma put down that. That one's the least tender. But- - That's some good Cajun flavor. - Yeah, I really like that flavoring. - I would not be disappointed, honestly, with any of these. - You didn't like that one as much, you know what? I actually like that one the most. - I haven't gone back to it. This butter is incredible, and that lobster is just, the flesh of the lobster
is the best lobster. That's how I feel, I'm just being honest. It doesn't look good. - I think it's frozen. Is it? - [Stevie] Link, you've
chosen Red Lobster. - Yeah, buddy. - [Stevie] For 13.49
for that lobster tail. - Did we get the Cheddar
Bay with it, 'cause I'll biscuit it on. - [Stevie] Rhett, you've
chosen Sam's Choice frozen, which comes out to 7.37 per lobster tail. - I'm not ashamed. - Not bad at all, you and Sam
are making similar choices. - I like what happened here. - [Stevie] So then we have
the sit-down restaurant, Smoke House restaurant
Australian lobster tail for $45. - Good gosh! - [Stevie] Oh, but wait, because then we have the fine dining Arroyo Chop House Australian
lobster tail for $84. - Whoa! - I just saved a lot of money. - Whoa. - [Stevie] Yeah, you did, in fact- - I wonder, what does
that bring our totals to? - [Stevie] Yeah, the lowest possible total was 23.53, and the highest
possible total was $166. Rhett, your perfect meal total was 71.26, and Link, your perfect
meal total was 44.97. - Oh, wow. - I am a cheapo. - You've never come out on
top in the fancy department, but even when I went to Sam for lobster, you're still cheaper than me. - By a lot! - Wow. I don't know what we've learned. But we're still learning. - Sam's making good choices for lobster, that's what we've learned. - Good choices. - Subscribe and click the bell. - You know what time it is. - I'm Darielle. - I'm Mike. - And we're climbing (indistinct) Glacier, and it's time to spin
the Wheel of Mythicality! - It's windy on that glacier. - And you gotta watch
your step on a glacier. Click the top link to watch us create stunning one of a kind sea
shell jewelry for our wives in Good Mythical More. - And to find out where the Wheel of
Mythicality's gonna land. - [Nicole] Ketchup is a smoothie. - [Josh] Yeah, I put ice
in my cereal, so what? - [Nicole] That makes no sense. - [Josh] Hot dog is a sandwich. - [Nicole] A hot dog is a sandwich. (both laugh) - [Josh] What?
The hallmark without batter looked terrible. I would be pissed if I spent that much on Calimari and got that.
Poor Link and his necklace fail in GMMore lol
I was disappointed that they didn't include Red Lobster's clam chowder. Theirs is actually pretty good.