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

hey everyone hope you're having an amazing day it's mark wiens i'm on the beautiful coast of galicia in spain and today well actually for the next couple of days we are gonna go on a seafood tour wow oh wow that's one of the best lobsters i've ever had in the seafood coast here is known for having some of the best freshest seafood in the world this is one of the most beautiful fish big eye sea bream and i'm gonna share all of the amazing spanish seafood all coming up with you right now in this video [Music] here we go seafood trip today you ready oh man we are in where are we oh oh grove ogre ogrove spain galicia kevin hello what's up man again five more minutes we will start eating the best seafood we we drove like a hundred hours to get here crossing spain yeah we really crossed spain for this for this got 35 speeding tickets along the way [Music] and so again this area is especially known for seafood not only seafood throughout spain but some of the best seafood in the world that you can get some of the freshest seafood because of the deep waters because of that atlantic current and the way the river flows into the ocean and deberto is one of the greatest seafood restaurants in this entire coastline oh these these are the ones there they are the seagalas roberto here this restaurant is at the bottom of a little three-story apartment complex apartments on the top seafood paradise on the bottom oh it gets it gets better [Music] monkeys groper bonito tuna wow several fish delicious it's a galithian staple what is it called empanada oh it's an empanada okay oh the empanada [Music] look at the layers of that stuffed with crab and a variety of fish local fish that's beautiful wow three fishes what an aroma [Music] that is so good oh the variety of seafood what a harmony in this like very thin dough sweetness from the onions amazing way to start this meal okay if you agree i can't play for you we saw the madison hotel up the road of course yes oh there they are how many pieces do you want those particles two sparkles you have here two kinds of uh razor clamps razor clams the regular ones and the long ones okay which i are milder and somewhat sweeter in flavor they have to be eaten raw as an alternative to the oysters worthy venus comes beautiful juicy cockles and then the fine plants everything is from ali everything is from galicia yes everything local one of the great things here is that they show you the fresh ingredients uh before you order it before you eat that connection with the sea the ultra fresh seafood that they serve here and just the vibrancy the freshness the colors of those seafoods and i mean we're going to have some of those amazing razor clams a variety of shellfish shrimp but those cigars are really one of the gonna be one of the highlights like giant clams served with lemon you can squeeze the lemon on but he said to try it first with no lemon so all right can we go look how beautiful this show yeah tastes like the ocean in the shell it's like the texture is incredible nice clean flavor without being too salty i think that's very important yeah without being too salty yeah true true pure flavor so sweet too almost like a scallop on the inside and an oyster on the outside all in one shell two textures much better with the lemon i'm gonna tighten up the flavor i agree these are the little local red shrimp look at the detail they're so beautiful look at that color and you can actually just pop the entire thing in your mouth head tail legs and all oh it's like seafood broth just emerges bursts out as you take a bite from the head and the body inside is so sweet they're like little popcorn shrimp i'm gonna try the next one by pulling off the head sucking out that juice and then eating buddy they're literally just the pure taste of the sheep goose barnacles look like dinosaur paws dinosaur feet what a beautiful seafood creature they're in really rough water on the rocks so just sea water just keeps rushing into it rushing into it and they're extremely hard to harvest he's going to show us how to do it how to open them is this your first time doing this yeah yes it's the first time first time this no only this never never never this never break that ever yes you oh nice come on you for you no no no no no no no oh okay for you an honor you're gonna perceive this for melbourne and these open open oh yes you got it that's what you got to do you got to break it at the base so you kind of get that first the body part it's so good it's like the juiciest octopus and squid and texture but more seafoody just like literally you can taste the waves like crashing into these goose barnacles and taste the flavor of the waves i would say that they're not even as seafoody as the clams they're more they have more character yeah they're more depth of flavor yeah and i gotta peel back that and more than the shrimp how do you get that little bite out at the you gotta pluck it out and chew it out pluck it out there we go i think i got it well it has like a plastic casing on it that's like the claw basically oh it is the claw whoa look at that thing it has feet it has feet the feet have a bit of a different texture to them [Music] so it's an honor to be in the kitchen this is where they prepare the seafood oh okay these are the blood cockles the cockles and she is the main chef amazing oh hola buenos dias okay [Music] so i think those are our razor clams as well i think some of the dishes are ready so i'm going to go back to the to the table to start eating again but then i'll come back we'll we'll see the preparation of the fish these are clams or these are the cockles these are cockles i think right they're that big croco but they're not blood cockles they're just straight cockles plumping juicy sweet and salty scallops [Music] this is a totally different scallop than i've ever seen before yeah 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 shell uncleaned never had anything like that in my life wow that is straight up sea water sweet crunchy almost the flavor of an oyster actually except with the the sponginess of a scallop razor clown oh wow that is unbelievable and next up for the monstrous super sized razor clam i mean similar obviously but maybe you don't want a little bit lighter sweeter oh really sweet different texture [Applause] wow yeah totally different texture almost like like just crunchy and sweet okay we got some more clams in olive oil and black pepper [Music] here it is one of the things that we've been waiting for the sigala the giant claw that claw to body ratio is actually the same size it's huge it could wrap around your face it looks incredibly juicy and sweet yeah that claw start with the tail the body section oh it just slides slides out before we move into the the other parts wow that's look at the meat it's incredibly silky [Music] wow yeah the sweetness is unbelievable yeah it's like syrup starts to come out of your mouth when you keep on chewing it's that sweet oh that garlic oil wow these are unbelievable [Music] it's like the claw tastes like crab the body tastes like a combination between shrimp and lobster next up one of the house specialties here is the fried lobster atlantic lobster so he slices off that slices it in half that color is amazing it's so green on the inside with all that ro and tamale but even the meat is green in color [Music] [Music] pure olive oil [Music] he pours in about a half a bottle of olive oil almost submerging it and that's gonna cover goes on it's gonna cook for two minutes exactly fried in olive oil nothing else [Music] finish it with a little bit of salt oh garlic oil wow [Music] potato chips this lobster looks spectacular all right guys weird looking clock well i see i'm going in for this chunk right here that has no do they all have that they all have this right go for it this row with uh go for it man it just slides out of the shelf right look it's so sweet oh wow it's got the most flavor i've ever had in my life that's the most flavor of any lobster i've ever had yeah that that row is unbelievable it almost tastes like cheese that rose like peanut butter it's unbelievable okay here's a meat meat part so perfectly cooked not overcooked it's not it's not weather it's not dry it's so moist and just simmered in that olive oil wow oh wow what you did with the closet is you slice them up so you got the insect side you've got the cross section of claws which is rare to see a cross section of a claw like that and scoop it out [Music] oh stunning [Music] this is one of the most beautiful fish it's a sea bream wow sebring big eye sea bream and i believe that the eye is so big because they're very deep sea so they can see in the very deep dark waters look at that eye it's like jelly okay we have to do the kiss oh that's a beautiful fish wow spectacular the sea breem wow [Music] wow [Music] that is incredible she hacked it into a butterfly [Music] okay okay so the fat is the best on the barbecue okay first this grilled barbecue and this in the oven with potato oh okay that's yes sure this part so two ways barbecue barbecue yeah another part in the oven okay potato no more [Music] [Music] that head is huge the eyeball is massive and then the body is going to be a different totally different spot style that we saw earlier in the kitchen baked on a bed of potatoes [Music] wow wow huge head huge eyeball spectacular oh just flakes apart look at how oily it is on these the cheek wow what about the eyeball for the iceberg wow oh hello yes c c c c served by oh it's so good it's like fish soup and jelly that was the eyeball here's the eye socket you got to do this my favorite dish of all i sell here your favorite there it is your favorite dish of all you sell here kevin's going in for the socket he did it fine i mean eye splurrer [Music] it's a big mouthful yeah yeah yeah good the greatest eye experience i've ever had in my life that literally filled my entire mouth with this soupy jelly fishy eyeball this is the most buttery fish i've ever had look at that it glistens wow oh that might be the most buttery fish i've ever had in my life oh man i cannot even believe that texture it melts in your mouth as an understatement it's not even flaky it's just butter straight butter i don't know if i've ever had an oilier fish it's like pure it literally is melted it's melting on the plate that is that is an insane fish silky butter oil omega-3 is just squeezing out wow okay palometta [Music] potatoes oil final dish coming out of the oven there it is oh tray of potatoes wine and the tail that smell it's so incredibly aromatic [Music] we've come to the final dish turned into another five-hour meal in spain but this was one of the most unbelievable seafood meals and it seemed to just get better and better throughout the meal when we got to that lobster i was just blown away and the sea bream just almost took my breath away now the final dish baked with potato the fish oil there okay so all of that fish oil just comes out into the potato a little bit of fish a little bit of potato potato yeah i'm going um [Laughter] that might be the best potato i've ever had in my life for sure it's literally caramelized in olive oil and fish oil this unbelievable potato this fish goes straight into the holiday yeah [Music] wow cheesecake for dessert like the type that's just melting and oozing wow and caramelized slightly on the top this is a deberto family recipe of cheesecake what a meal [Music] can you remember the empanada we ate no that was like it was like yesterday yeah seems like it was yesterday that was a spectacular seafood meal starting with all the the progression of raw seafood building up to the seagalas the lobster and then the fish to top it off it's still family run they're so friendly they're so inviting they're just fun to hang out with and they really appreciate you when you love their food that was a spectacular meal in galicia spain [Music] drove about an hour to santiago de compostela which is the biggest the capital city of galicia and it's a historic city it's an incredibly beautiful city so i'm off just to walk around a little bit this evening see especially the cathedral before more eating tomorrow wow this place is spectacularly beautiful so much history welcome to the cathedral de santiago de compostela basilica and it was completed in 12 1211 it's a unesco world heritage site the basilica has a capacity of 1200 people it is a hundred meters length 70 meters wide and has a 75 meter height i think i'm going to call it a night from here because tomorrow we're going to wake up early and we are going to continue our seafood tour driving up the northern coast of spain to another just extremely famous well-known seafood restaurant which is going to be another incredible seafood experience [Music] we had about a three and a half hour drive today all the way from santiago de campostella to the province of asturia and we're in the small little beachside town which is called playa de vega unfortunately it's a pretty rainy drizzly cloudy day but this village is incredible it's a beautiful village right up against the coastline welcome to goyumar they're especially known for canned or tinned seafood as well as grilled seafood a bell oh mucho gusto wow it's that is the freshest breem [Laughter] i just love this place immediately step inside it's cozy it's spacious there's just like you can tell that the entire well we just met we saw the breed immediately upon entering it's so friendly such a family wonderful welcoming atmosphere and i love how the fire is just straight up the entire center of the restaurant it's not even they have a kitchen in the back the fire is here in the front and over here are the tins of seafood which they're also legendary for thank you to luis for this special wine which is a laboratory manzanilla cheers luis you're a good man thank you thank you luis sancho live a long and prosperous life yeah that is that's special man it has this almost roasty caramely flavor to it but without being sweet delicious so tin seafood is legendary in portugal and the north of spain and of all the people that do it avail is the jedi master the best in the world i've never heard seafood i can't wait this is a real honor yeah this is a real thing he popped up in two cans for us the angulos these are the baby eels and sea urchin preserved in what looks like just olive oil [Music] almost look like little pasta [Music] oh that's so good it's so delicate yeah you don't feel the bone structure at all they just feel like little meaty flavorful almost sausage flavor it's incredible how it can be like preserve its texture in the because it's such a delicate thing that literally liquefies you would fall apart yeah liquefies [Music] it's just a different creature it's so sweet but there's just like relation to sea urchin it just like transforms the texture totally rather than liquefying your mouth it has more of a meaty texture with that same amazing sea bitterness and these i mean these chins are really considered a delicacy in spain and portugal and i mean you can tell why i think that's how it's truly glorified with bread because you've got that oil that's flavored with the seafood this is the oil of the cabinet [Music] [Music] all the peas fire roasted peas on top the thunder in the background to give it ambiance with summer peas sprinkled on top cheeks cheers guys that melts in your mouth no teeth required peas are just kind of smoky and give you a like a burst in your mouth freshly skin you know what i mean next step sea cucumber same peas a fried egg or a poached egg almost totally different from the cucumber sea cucumber that i'm usually used to which are 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 median just so much flavor wow yeah it looks like a tagine thank you gracias wow that's just barely probably kissed by the grill just to absorb a little bit of the smoke you still taste the rawness i had seen him on the grill roasting vegetables over the fire it's finally come this is spectacular spain has so much good produce and then we also got another famous dish here which is blue lobster looks in a in a bit of a oily sauce called salt pecon salspicon like an oily olive oil sauce with just bits of lobster oozing all over the place oh my god oh wow that i totally thought it was going to be hot did you think it was going to be hot i did cold refreshing oniony broccoli cauliflower oh smokiness is just embedded into every vegetable you taste the fire look at that char on the carrot oh wow the sweetness i can't even hold it in the fork it just slides out the sweetness of the carrot the fire roast it's still crisp [Music] onion [Music] here we go the main event has arrived this is the bream and i love how he slices it steak style but then reassembles it onto your plate so you have the head you have the tail you have the steak fillets this is one of the most buttery one of the greatest fish on earth and he just has perfected it on the grill another bone already it's just such an unbelievable fish it's so clean so buttery oh man it's so clean tasting it's that fatty fish so like the oils just come out of the skin form this pool of oily fish broth kevin that's you i love this tea bean truly a magical fish okay i'm going in for the tail a bell he just really showed me that he crispified that skin on the outside well the tail is so buttery the next bite is like from the inner part of the head final bite of the bream it's like the inner the interface cheek so buttery like 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 so it's rice like a rice pudding go kevin to end another outstanding seafood meal [Music] wow it is pretty sweet but really milky cinnamon on top and just mostly cream and just a little bit of rice in there to change the texture this is quite special oh look at the color smell like prunes [Music] 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 [Music] and so it is still raining drizzling pretty hard but i just had to come out here after the meal and it is spectacular this beautiful river flowing into the ocean the sea green hills mountains surrounding mist all around this completes an amazing seafood tour in spain where we started in galicia i'm just going to go ahead and say that that sea bream with the potatoes that was the highlight dish of this entire seafood dish that was the highlight dish of this entire seafood tour absolutely groundbreaking delicious i think what stands out to me about both restaurants is that they're so product driven i mean each of their restaurants the preparation was so simple few ingredients few seasonings but it highlighted the freshness the local seafood the freshness the quality of the seafood and so that's going to be it for this video i want to say a huge thank you for watching please remember to give this video a thumbs up if you enjoyed it and also remember to watch more videos in the spain food series we're going around spain eating some of the most delicious food so lots more videos that you can check out thank you so much for watching and i will see you on the next video goodbye from spain

Channel: Mark Wiens

Views: 888,334

Keywords: Spain, Spanish food, Galicia, seafood, Spanish seafood, European food, Europe, food travel, food videos, things to do in Spain, D'Berto, Restaurante Güeyu Mar, Santiago de Compostela, Spanish, best seafood, sea bream, big eye sea bream

Id: wvihRvQYkBI

Length: 38min 0sec (2280 seconds)

Published: Sat Aug 13 2022