Eating Fancy Little Scallops! | Canned Fish Files Ep. 24

[@exilemediaprod]

Creep

[@elijahprom8583]

f this guy Mathew is a saint

[@Up2_nogood]

man I know in my heart you stubbed your toe since you commented this, and you deserved it

[@nathanhall9177]

Fuck him Matts cool

[@Siryn]

The pin of shame!!! 😂

[@deenzmartin6695]

hahahahahaha

[@Marauder131]

How the hell doesn't this channel have more subs/views. It's such a little treasure.

[@CannedFishFiles]

I'm working on it. Hopefully '21 is the year of the 'dine.

[@Marauder131]

@@CannedFishFiles Hoping too man you deserve it

[@josephsantoro3526]

Learn to talk hipsters

[@Marauder131]

lolwhat@@josephsantoro3526

[@mikethetooth]

It's probably how he eats

[@davidcopple8071]

As a former chef and chef instructor. I would recommend that you make any type of pasta you like. If you can boil water, and read a clock you can make pasta. It ain't rocket science. They even tell you on the package how long to boil it. Once it's boiled reserve about half a cup of the pasta water drain but do not rinse your pasta. In a med hot skillet poor off the oil from the can into the pan. Then throw in the drained, but not rinsed, pasta and toss. Now add a bit of the pasta water to the pan and toss the pasta again. You can add garlic, or garlic powder, oregano, basil etc. to the sauce as you like with a pinch of salt. Toss once more then add your scallops and toss very lightly trying not to destroy the scallops. Plate and dust with parmigiano reggiano cheese and enjoy.

[@CannedFishFiles]

Thanks David. Got some nice Pollastrini sardines in tomato sauce yesterday, I think I will try your tossing methodology soon. Meanwhile, please enjoy my spaghetti prowess in one of my earlier videos, if you dare. kzbin.info/www/bejne/laCYXp6da7CGq9E

[@ThePickledsoul]

* at whatever pressure they were at. Stuff boils differently depending on how high you are.

[@adamlane6453]

​@@ThePickledsoulHow high are you?

[@JohnCoffeeJr]

Nothing makes me smile more than a new canned fish review.

[@zogingu]

thank you for your fish reviews Matt. i never expected to become a fan of a show about reviewing canned ocean meat

[@CannedFishFiles]

Haha, I never thought I'd make a show about reviewing canned ocean meat!

[@AntFong]

Discovering your channel has easily been the highlight of my time on KZbin this year. It's so refreshing to see genuine creativity and style on display. If only YT's algorithm made your videos easier to find...sigh. Will be watchin' and rootin' for ya in 2021, Matthew!

[@CannedFishFiles]

Thanks Anthony, I really appreciate you watching and participating here. I'm looking forward to growing in 2021, but I'm happy to earn every view. These are the good old days!

[@gregster3307]

I just love this guy.. I live in the world's most amazing grounds for Lobster and Scallops..they are by far so different than you have ever tasted...the bottom of Nova Scotia would Floor you,please visit!

[@proudpapa4084]

The roe is also attached, on fresh scallops it’s one of the best parts but most Americans don’t eat it.

[@jaeff4]

Sounds like they'd go well on a garlicky pasta, or over some saffron bomba rice. Yum!

[@CannedFishFiles]

That's what I intend on doing with the b-roll can!

[@MapleBam]

Galician sauce is my favorite. That can looks extra fancy. Excellent review.

[@baileyeiler178]

Hi. I had these scallops in my pantry and this video made me feel confident to eat them, as I have had bad canned fish before. I’m eating them with pasta a vodka sauce. Thanks man

[@tommyjoestallings855]

Sounds delicious

[@pepsigeneration8249]

Dude I just discovered your channel like last week and I subbed immediately. You're funny, and your videos are really interesting. You've got a new loyal subscriber. 👌

[@CannedFishFiles]

Really appreciate the kind words, happy to have you watching the videos.

[@t0m714]

Another amazing video - slowly working my way through the 'back catalogue' and nice to see you branching out into the wide world of other canned seafood!

[@moldypizza]

Damn, that cloth wrapping! Happy new year, Matthew! Here’s to a 2021 full of ‘dines and void of quarantines.

[@nyreevaiana2826]

Just been watching a bunch of your canned seafood vlogs, awesome, love canned seafood myself and am glad to see others that do also. The stuff around the scallops isn't onion, it's it's frill. They don't bother removing it like they do with fresh ones. Keep sending more vids! Cheers from down under 🦀 X

[@CannedFishFiles]

Yes, it's so obvious in hindsight! Thanks for watching!

[@southstar44]

I tried these and they were pretty damm guud. I like your canned seafood reviews man. Keep up the good work. Your camerawork and commentary R on point

[@SKIDMARKBROWN]

ANOTHER SEA CREATURE CONQUERED

[@PhatChin]

I would probably finely chop a white onion, scoop some onto a buckwheat cracker, and serve a single scallop with a bit of oil/sauce drizzled on top. Garnish with one thin slice of fresh garlic.

[@kracklekrispy158]

Great review! I look forward to your work in 2021. Keep it up

[@SlowJabroni]

I love the look of that brand, but you gotta wonder - how much of that price tag is going to the little red net action?

[@CannedFishFiles]

I know, right?

[@jaeff4]

Spanish Lunch Ladies donate them after use.

[@jonathannagel7427]

Knit a zillion of them together, and you’ve got a net for catching your own seafood 🤪

[@anthonyc8257]

I love the retro 80s look

[@AudreysKitchen]

I just tried a similar product. Different brand but kind of the same thing. Really good! I just put them on some toast and ate it with a side of pickles. Awesome! Cool video too, man. Cheers.

[@kwilliams1981]

Great to find the channel!!!

[@aeugenegray]

the hulkster always said, say your prayers take your vitamins and eat your canned oysters brother!

[@dookski]

Happy New Year Matthew. See you at Jackbar in 14 months

[@CannedFishFiles]

I'm dreaming of the day!

[@Roanix1]

I said out loud "oh my god, they're so tender" and I had to reevaluate my life.

[@lordgoatsnek3169]

I had the pleasure of enjoying scallop sushi before and it was delicious. Now I'm wondering what the canned version would taste like.

[@evonne315]

Scallops are such a delight. I have a har time with tomatoes and seafood together, but that looked delicious ❤

[@outrunbear5769]

Great video as always

[@jasperwinehouse9456]

Eat that with a crusty European style bread

[@jeannecastellano7181]

Some of the scallops might have attached roe sacks. When raw, they're like little pink crescents adhering to the side of the scallop. They're delicious. All of my recipes for scallops have them cooked in delicate wine or cream sauces. I think that spicy tomato sauce might have over powered their subtle sweetness.

[@jackryan444]

Idk if I'd pick canned scallops over pan seared U10s... But now i think about it... Probably not cooking them at home anyway, so maybe I would...

[@kjoboz]

I've had this same but with octopus fried it with onions and garlic was delicious and tender

[@hensten5727]

He looks like a young Jeff Goldblum

[@quartzpool8510]

Jose Gourmet 'Cuttlefish in Ink with Shrimp Pate' is good af, highest recommendation I can make

[@BobJones-dq9mx]

I have had scallops and Oysters in the can. Both where overwhelm with smoked oil.

[@CannedFishFiles]

Yeah, that's def how I felt with the cheaper oysters.

[@snowjoe43]

Yeah rice, maybe a small size elbow macaroni? ( you ate those like a Jedi master! )

[@Jermunkle]

Saute some finely chopped onion, garlic, herbs with pad of butter in a pan, add 1 can each of scallops & sardines (tomatoey, but whatever works) with the oil/juices, mix/heat everthing together to make a sauce, serve over spaghetti pasta, yummy!

[@ljules41]

scallop fried rice is where my mind goes

[@Rob8]

Definitely small stone sized, way bigger than a pebble.

[@mildmannerededc]

Cool vid... just ordered the Cockles from the same brand... we shall see... also would love to hook you up with some mild mannered EDC gear (your Leatherman is noted), let me know if you'd be game.

[@CannedFishFiles]

I'm listening! Hit me up at [e-mail]

[@carlosdelacadiz6658]

Scallops are awesome.

[@ew2775]

Dude why r u so cool. Nice bikes. Music man, good taste in deens and art. Your a cool cat

[@zackcraft7204]

looks like it would be good on steamed rice.

[@elianmusic7452]

Matt im seriously impressed by you. I know you get a lot of these comments but like .. and i don’t like being parasocial but youre so cool. Wish i had your drive and authenticity ❤️

[@douglaswilliams6834]

I'm gonna try a can of these. Thanks, bro!

[@SajoieDeVie]

I was hoping you didn't waste the little nuffies left over in the can, Those can always be spread on a hot toast with whatever oil is left over, Bonus points for buttering the toast first, then pouring the goods after the butter has melted.

[@Donkim420]

I'm hooked... Just craving seafood in a can

[@thewizardmountain]

were these "wrapped with onions?" or was the entire scallop (instead of just the main body) included in the can?

[@sputnikjones6838]

They sound good. I love scallops. I gotta ge some of those.

[@pasthehype]

Review a canned chicken with your cast iron stomach

[@CannedFishFiles]

Yikes, I don't know. Do I have to eat it cold from the can?

[@brt5273]

YEAH! one of those whole ones by Sweet Sue!!!

[@user-er4xo2zl4r]

Sunflower oil is very underrated. The mild flavour compared to olive oil really lets the sea food come through

[@chrisworthington1027]

This was NOT a Hulk Hogan style review 1) you did not rip your shirt off 2) you did not tell kids to say their prayers. Just Sayin 🤣🤣🤣

[@CannedFishFiles]

Unfortunately, you've given me a great idea.

[@tomdavis3304]

Try adding them to a nice spaghetti dish.

[@MoonwalkerXOXO]

As a bus driver, l didn't know what scallops were for 41 years

[@christopherneelyakagoattmo6078]

Dude. Some hot noodles... add canned scallops w sauce to drained spaghetti or Ramen. Reserve 50-100 ml of pasta water to deg😢laze the can, some ga r lic bread & dinner 4 2.

[@bobsiddoway]

Heck. Yes. 🙏🔥🙏

[@Ally-Oop]

“They’re just like little jewels.” When he’s thinking about the meal it might go with my first thought would be with rice like a Japanese tomato curry? Just with scallops, maybe chickpeas and spinach instead of like beef and taters? Dang I’m hungry.

[@LorenEngo]

Your cat is named Gor-Gor??? Nice.

[@CannedFishFiles]

Gorgar's named after a pinball machine. The character is like a big mean demon, but the cat is sweet.

[@Christopher-b1p]

I was looking at cans from this company. This one is about $12 here. They have tuna belly as well for $20.

[@johnferry7778]

I was wondering if you did the background electronic music yourself Matthew.

[@cyberpagan1172]

have a can of these rn that i got from a job i was just laid off from. i'm allergic to fish, but not shellfish.... the can is sitting with me like a pet, i plan on tasting in two days :)

[@CannedFishFiles]

Let me know how it goes.

[@cyberpagan1172]

@@CannedFishFiles they were tasty-- i did think they were a little strange as it was my first tinned seafood experience. maybe i'd be really into it if they were warm? i liked them on a cracker. my friend who i tried them with though they were delicious and worth $8-9

[@CannedFishFiles]

@@cyberpagan1172 Congrats. I think if you found them only a little strange, you'll end up really enjoying this stuff if you give it a shot every once in a while.

[@theforealestchannel]

LEGEND

[@michaelumhoefer9597]

You should try some pickled herring. It isn't canned, best served in wine sauce, not a cream base. It was my gateway to sardines.

[@CannedFishFiles]

I forgot all about that stuff. Growing up, we always had a jar of the Vita herring in the fridge. As a kid, I certainly preferred it to sardines! So gonna have to check it out.

[@thomasbenham2461]

Just had some yesterday.

[@blabbyabby1]

Where did you find these for $8??? I paid $23 for mine

[@CannedFishFiles]

Yeah, I think I saw them really high somewhere. At rainbowtomatoesgarden.com they have them for $8.

[@blabbyabby1]

@@CannedFishFiles Conservas el Capricho carries lots of really nice tinned fish. I ordered through preserved states. Their tuna is *chefs kiss* amazing. Really pricey though. As are their anchovies. Best anchovies I’ve ever had. Better than Ortiz.

[@thomasbenham2461]

Caputos. $8 in July 2024

[@francescamabon923]

These look so good

[@mjack7749]

Is there a Ramon Pena scallops video and I'm just not seeing it?

[@mtwalkon4942]

Try eating that scallops with rice it may taste good

[@gbird5000]

These would probably be great with linguine or lays type chips

[@gbird5000]

Or kettle chips

[@sethberry2162]

What is that multitool? Nice video BTW :)

[@deloreswilson1798]

I'm glad Matt's a secret. Those who care, are there.Yeah,yeah,yeah.🤔

[@AmazingMrWonderful]

Pasta, like the other commenters have said. Maybe a very fine Angel Hair.

[@joegage6171]

Yo dog. 😂😂

[@dansherman1980]

A scallop shell looks like a mermaid’s bikini top. For real almost exactly like that.

[@barbracook1815]

Like your Van Gogh picture

[@dowen1511]

I would dump that whole mess on top of some rice 👍

[@deloreswilson1798]

Sunflower oil comes from the Ukraine.I better load up on sunflower products in cans.🤔

[@ShawnBPLee]

Happy New Year Matthew

[@CannedFishFiles]

Happy New Year Shawn!

[@anthonybermani3873]

Hard to tell, but I dont think they were wrapped in onions. A couple times what looked like a ribbon fell from a scallop then you picked it back up and ate it. Scallops have a band which goes around the shell and has lots of tiny black beads which are its eyes. The Chinese will wrap this band around a scallop and cook them together. My Chinese friends call it Chinese bacon. I think thats what you thought were onions. Mushy part was probably egg sack which is also considered a delicacy. Should get another can and look into it. Been 3 years after all. Enjoy your videos. Youre funny, like a clown. Your commentary and antics amuse me. What am I doing here writing all this? Later...

[@terryskorczewski4727]

How are you holding your chopsticks I can't quite see you from the video

[@estebanembroglio6371]

0:54 Galician sauce reveal

[@AndrewBowles-p5r]

Nice bass

[@janemf]

i was kind of hoping theyd be jumbo and smoked

[@lashandayoung3663]

Where did you buy it?

[@CannedFishFiles]

rainbowtomatoesgarden.com

[@AllofJudea]

Sweet keyboard

[@madmex6526]

It's not a cloth thing. It portrays a fishnet, genius. It's brilliant packaging for seafood tins. Excellent choice on Conservas de Cambados. A tip-top tin.

[@CannedFishFiles]

HAHA, yeah, you know, subconsciously I think I always got this "Long Johns Silvers" decor vibe from the can, but I don't think I ever put it together for real until you said this.

[@curtisalanmcgee]

Slap that bass bruh

[@cindyn8196]

Would be yummy on rice 🍚

[@DSMattitude]

Im thinking those would be good on a bed of rice.

[@PremiumTrackerSilverStacker]

Need purchase link bro

[@CannedFishFiles]

rainbowtomatoesgarden.com

[@shelbymorgan9484]

You Do Realize Scallops are Not a Uniform Size? Typically when you have scallops that are all quarter to silver dollar size, they where stamped out of Stingray Wings.... seriously Sauteed in Butter.....you dont know the difference unless you realize Wild Scallops are All different sizes

[@mistergreeen]

Toasted baguette

[@tommyjoestallings855]

Add them to minestrone soup.

[@dougm7111]

Interesting

[@johanvanbeek7138]

Yeah defo heat them up, maybe on some egg fried rice.

[@luisguevara9246]

Sunflower oil, big turn-off

[@deloreswilson1798]

Hikes up the price..

[@hubzcaps]

Cuz bass station O.O

[@thecodgod32]

lol that’s not onion….

[@DarkKnightCap]

What am i even commenting here?...