Fish Fraud is a Real Thing and it's WEIRD.

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Have you ever heard the claim that there's no such thing as a fish? Well, that just scratches the surface of how weird and confusing fishes are. From inconsistent naming practices to the nefarious world of fish fraud, Sabrina investigates what it means to be a fish and finds the very real problem behind fake fish.
Thank you to Virginia Schutte ( / vgwschutte ) for speaking to me about how weird fishes are.
FIND ME ONLINE:
Twitter: / nerdyandquirky
Instagram: / nerdyandquirky
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Welcome to the joke under the fold! Here's a soFISHicated little pun for you.
How do you tuna fish? Adjust their scales.
Sorry if that joke was a pile of carp, but leave a comment with the word FISHY to let me know you were here.
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This part is not a joke. This video was sponsored by Animalogic.

[@animalogic]

Thanks for the shout out Sabrina! Excellent video as always :)

[@Denuhm]

Animalogic thanks for the recommendation

[@dragonslayer4969]

Where are the bearded dragons?....kidding. I freaking love your channel X3 Tardigrades are my spirit animal.

[@poofypoof6508]

Cool channel!

[@Spades-]

Not a shout out, a sponsorship.

[@DE-GEN-ART]

In London, old english law says you cannot handle a fish suspiciously. What does that even mean?

[@megan5495]

It means you can be safe knowing you'll never experience fish fraud in London

[@d4rkgriff1n3]

@Cody Baker that means that you cannot play fish jenga

[@synonymous_]

Don't do suspicious things with fish

[@chloneko4920]

POLICE! Is that fucking fish Jenga?! NO

[@Anonymous_Eyeballs]

Oi! You got a loicense for that there fish?!

[@ballroomdancer2010]

Part of the issue with asking someone at the grocery store if the fish told their is sustainably caught, is that they are usually paid minimum wage or close to it and they won't know most often. I know that when I worked at one, I had absolutely no clue where it all came from nor whether it was sustainably caught or not.

[@Zyo117]

Grocery store workers don't have the time, patience, or wage to be able to care about that sort of thing. Managers will just tell you what you want to hear. Do the research yourself is best.

[@smartereveryday]

Fantastic video. The cooking segment was a blast. Also I love it when random thinkercon collabs happen.

[@jubileeYAVEL]

whaaat! you watch this channel

[@wirelesmike73]

@@jubileeYAVEL What, You think a rocket engineer can't learn something from a college student who majored in a completely different and unrelated field of study? What are you, a "learning snob"? lol jk ;) I was pleasantly surprised to see his comment, too. Just goes to show, they're doing real science, babeeeeeee. :)

[@stevemattero1471]

Dustin watches a lot of yt videos

[@pixellangel]

now i can confidently say that "fish are a social construct."

[@mermaidismyname]

Technically, all species are a social construct

[@juanausensi499]

You are not wrong

[@creativedesignation7880]

This sounds kind of wrong, but it's actually true.

[@eli3998]

Yo, I also read clinic of horror

[@pixellangel]

@@eli3998 nice! did you read it on canvas or when it got to be on originals?

[@annahill987]

Even though I'm 18, I would totally buy and wear a t-shirt that says "Cool kids stan the environment," and we need to make it happen.

[@katiekawaii]

This is a ridiculously high-quality video for an independent solo creator to have made. Props. 👍

[@seallofapproval]

Was just thinking that. Her videography and motion graphics are stunning, communicative and insanely impressive for such a young independent creator.

[@somewierdoonline2402]

This LITERALLY has the quality of great big story that gets to interview people in NASA and crap like that. THIS is ONE COLLAGE STUDENT!!! ONE!!! HOW!?

[@PVVid]

Reminds me of Vox, though they have a big production team.

[@moodyflowers8740]

Right? It's astounding how she doesn't have a million subs by now.

[@dfpl2554]

Plot twist: *Sabrina is a corporation*

[@snorlacroix2237]

“is this one clove? im gonna go with two” THIS IS ALWAYS A GOOD IDEA

[@qyn8886]

why? incase I find out I'm a vampire?

[@nashorii3125]

I though I was intolerant to cod but it turned out that I was intolerant to tilapia which is how I found out about fish fraud haha. Great video 💕

[@crunch9876]

Nashorii sucks for you tilapia is the best tasting.

[@ThePmso]

@@crunch9876 , that's because most countries don't know how to cook a cod. Search for portuguese cod dishes and you will find 1001 ways to cook a good cod.

[@rowynnecrowley1689]

If I'm being honest, I can't really tell one fish from another, except salmon and tuna. Everything else is trout.

[@demonicdrn3037]

I haven't been able to taste my fish for 5 days.

[@fink7968]

@@crunch9876 tilapia is one of the worst fish you can buy

[@Defpp]

I’m a pescatarian so this was very informative and eye opening. I will now make sure I only get good seafood from sustainable and reputable sources

[@thetieguy4961]

or just eat cows, they are tasty

[@lizrdspice]

That might still prove difficult, depending on circumstances. Have you seen Seaspiracy? It's been an eye opener regarding the food and more obviously the fish industry. Labels used in supermarkets such as the MSC or dolphin safe ones are basically lying. Not just those labels, almost all labeling and packaging tells a good story like sustainable, nature or named above 'dolphin safe' aren't regulated and therefore don't prove anything when it comes to what they're claiming. Hope this is understandable, Im guessing a bit late but posting this anyway, maybe someone finds it helpful.

[@Defpp]

@@lizrdspice I’m actually a full blown vegetarian now and have been for almost the full three years now haha. I agree, it was crazy eye opening that documentary!

[@answerinprogress]

how's this video's mouthfeel tho?

[@elk3407]

"WHY IS NOBODY TALKING ABOUT THE MOUTHFEEL?"-Contrpoints

[@beckyginger3432]

CONTRA CONTRA CONTRA CONTRA CONTRA CONTRA CONTRA CONTRA CONTRA

[@sebastianwiesendahl5348]

Wow, these "paper" backgrounds are moving unreasonable fast and want me to make vomit. Don't get me wrong, I like them but they are changing too fast!

[@nickmajor6849]

The mouth feel was pretty Babishy with a side of YouSuckAtCooking, but upon second bite I got the distinct Ramsey, Hell's Kitchen texture muddling the palet. *Sips my unslapped Franzia*

[@maddiepaddy2608]

Food feel Tounge touch Texture taste Can't think of any more

[@nisbetbryce4240]

Was hoping for a "fin" at the end. Was not disappointed.

[@significantpepper5274]

7:44 Please,never hold a knife again,Sabrina. You are going to hurt yourself.

[@crystalclearstudio1]

As someone who actually cooks (Culinary student), your knife technique is not terrible, but you probably need a sharper knife!

[@OtakuUnitedStudio]

Was going to say the same.

[@mattyg8782]

Someone who “actually”... I’m sure it’s not that rare to find someone who “actually” cooks

[@filelps1178]

@@mattyg8782 He was referencing 7:41

[@ThePmso]

I don't understand how many people don't sharp their knifes. 95% is having a sharp knife, only 5% is technique. You only need to grab the knife, use the paw position (that helps not cutting fingers) and let the knife cut easily (like she tries)

[@Jawz366]

ThePmso did you just call it a “paw position”? Are all chefs furries?

[@NovelNovelist]

Would people at the fish counter of a grocery store really know? I feel like the response would be, "I dunno. Someone just brought it in with a bunch of other stuff." Well or of course, "Yeah sure. It's sustainable." because they don't really know or care.

[@fostena]

Their job is to sell the food, I doubt they would be open about sources if they are not sustainable

[@Genevieve1023]

She did mention places that pride themselves on sustainability. Those places aren't the most accessible though, and they can be expensive.

[@geeklord1234]

this industry seems......FISHY *looks around,sighs* ill lead myself out

[@maroon5luvr]

geek lord 123 how tf did you post this 8 hrs before the video even premiered??

[@geeklord1234]

Good relation time?? I don't know I just saw it then as unlisted

[@maroon5luvr]

geek lord 123 and here we have the T R U E F A N

[@kendrickoyola4290]

Lol

[@3dpprofessor]

Not sure if you saw the prompt post fishy or not.

[@Tsukimiyasharu]

as high quality video it is, i got caught off guard with sepcies ngl i died laughing, i love you thank you for making these videos!

[@fionamacke3239]

ContraPoints: lets talk about mouth feel Sabrina: hold my tilapia

[@urbanmuller139]

Lmao😂

[@phelyne]

I was hoping someone else had noticed.

[@simsamtimtam]

why is noone talking about the mouthfeel

[@hail2287]

Does anyone one know what program she uses for the animations

[@fudgemonkeyz69]

Tilapia always sounded like a stripper name to me.

[@rileykemp1]

"i always figured that it was a colder version of the same fish at the counter, Where you need to talk to people to get food. Which is my Nightmare." SAME.

[@VultRoos]

Even more at a good Chinese grocery store where midaged Chinese women aren't afraid to be pushy and demanding and the butchers look perpectually stressed and impatient

[@IMSiegfried]

First world problems.

[@gooball2005]

I need "I'm not a scientist, I just want to eat dinner" on a t-shirt

[@RandomPsychic]

i thought fish fraud was when a fish is misled into financial loss

[@h8dali]

RandomPsychic 😂😂

[@ltlbuddha]

This shouldn't happen as they go to school their whole lives

[@teridactyl1250]

‘Because cool kids save the environment’ BDG: *looks at stacks of paper*

[@calamitywindpetal]

Me, a vegetarian, taking notes on how to identify fish

[@livsartcorner8973]

sweet i’m not the only one :)

[@vgwschutte]

A useful skill for parties?

[@RachelAnn]

Same. I'm vegan, but I guess I like being a snob?

[@VincentGonzalezVeg]

Which fish are the best to ride in lakes

[@guslook3184]

Do vegans eat clams and fungi?

[@Lxx00Jxx00]

I've always bought frozen fish from around where I am (South American in a non-coastal high density city) here, fish is always a bit expensive, so the frozen ones were my choice when I really wanted. The thing is: Brazilian legislation has fake names for some categories of fish and most of the frozen fish is labelled as "white fish" but it is just shark parts 🫠 I stopped buying them 2 years ago and simply eat less fish rn..

[@CTSSTC]

This is one of my most favorite, professional, genuine educational channels I've stumbled across lately. Thanks for creating waunderfully fantastical content & keep on keepin on

[@israelwtb6926]

I really love this woman's sense of humor, it's kinda nerdy but at the same time quirky. ❤

[@frchqr]

That's why she has a series called nerdy and quirky

[@ckv954]

Gabriela Granados wooosh

[@mirrorcity4872]

Badum pshhhhhh

[@QueenSagechannel]

🙄🙄🙄🙄🙄🙄🙄

[@NuLagoo]

@@frchqr that shit zoomed over you head faster than the speed of light

[@jobobjohnson3770]

At 4:42 did they misspell species or I'm I just dumb?

[@TheSneakyFox93]

I audibly snorted at “Fin”. Great way to punctuate a serious video with a lighthearted pun.

[@mr.bark6704]

Not to mention it means “end” in Spanish

[@damianchristopher205]

*latin

[@rainbowtrout950]

@@damianchristopher205 Spanish is a latin-based language, so that checks out

[@mrrit]

This brings me so much joy to see this as a marine researcher! It proofs to me that your other video's are really well done too (pun intended). But the info presented here is very accurate, and well explained. 💙🐟🐡💙

[@fern5505]

You said the words mouth feel in a KZbin video contra points will be here soon

[@beckyginger3432]

Totally a reference! Contra is taking over the internet

[@presumablydeadarm]

i feel like the whole create an incentive for companies to do better isn’t really natalies vibe but maybe

[@crunch9876]

I can’t stand contra points. Is he/she funny? Yea. Does she make good points? Not really, especially not in the past year

[@presumablydeadarm]

crunch9876 she, not he/she. is your commentary wanted? needed? helpful? no.

[@nickyblue4866]

Contra points is a faux intellectual. He cant even get his gender right....

[@TheMovieSequelDude49]

I thought fish fraud was like when the Joker tried to patent laughing fish.

[@kdoucette]

ALWAYS use extra garlic there is never enough garlic

[@onibi_ix8454]

I think that’s just… wrong 😂

[@zhongli9073]

@@onibi_ix8454 maybe for a vampire...

[@amayurubashaka3608]

@@zhongli9073 if I were a vampire I'd die for garlic

[@zhongli9073]

@@amayurubashaka3608 but as a human I will not so ALWAYS ADD MORE GARLIC (this only applies if you are not friends with a vampire please do not accidentally commit vampslaughter)

[@minater247]

I'd say In my expert experience It tastes like ... *Fish*

[@TawnyPixie]

Haha, that was great! Loved the combo of "educational video" and "poor college kid cooking channel" :D Also, don't think you got away with that pun at the end - we see your puns!!

[@outof_simshead]

Just realized that was a pun lol. A pretty good one.

[@iolandarusu5533]

The amount of work you put in these videos and the research behind it, deserves more subscribers! Keep doing what you’re doing!!

[@alexjunken8036]

Not sure if this counts as Fish Fraud, but in Germany, companies use unscientific names for Fish in order for them to sound more expensive. For example the Alaska Pollock is called "Alaska Seelachs" (Alaska Lake Salmon) , which basically implies that it is a Salmon from a Lake in Alaska, which it clearly isn´t. Another example is calling the roe of the lumpfish "German Caviar" in order to imply that it is Sturgeon roe from Germany, which it cleraly isn't.

[@BillyJoe1305]

That one comes from almost the opposite problem. There's a relatively limited number of fish people are fond of and they tend to get over fished. There's also plenty of good eating fish that have weird names people think are gross. The obvious solution is to name them something else.

[@lottielottie7782]

I actually clicked on this video thinking it would be about that😄

[@mr.bark6704]

If your looking for Alaska salmon fresh Kenai salmon is the best!

[@juanausensi499]

I think Germany should be enforcing the UE law about fish labeling. Is Germany exempt?

[@michellebrown7714]

heres the problem, Alaska pollock is grown in US fisheries as well as caught normally, its in these fisheries that they probably get their "lake" name from, even though its a tank and not an actual lake so TECHNICALLY the name used in germany is correct, though i think the "salmon" part is more a translation thing than anything else

[@nellitheelliphant]

interesting idea that asking if fish is sustainably caught will result in honesty from these same people who are committing fraud...recently discovered that lots of the branded 'sustainable' fish in my locality has failed RSPCA guidelines at fish farms etc. but it takes a lot of lobbying and such for packaging to be changed...so I'm a bit stumped/disheartened on this one! Great to see you tackling the issue though, more people need to know about it! Any tips or resources that anyone has about sourcing affordable responsibly sourced fish (I'm in the UK) would be great :3

[@moxperidot1012]

Why is no one talking about the mouth feel?

[@Rabbit-the-One]

Don't talk about that.

[@billygundum]

Well, I do wonder...

[@JulianSildenLanglo]

@Analphabet The texture.

[@Astronoweeb]

I used to be a seafood counter manager at one of the largest grocery chains in the US. Most of the cases of fish that came in would have the scientific names of the fish species on the labels, and the methods they were caught, so I could tell exactly what I as getting. I will say that a lot of the fish that goes into the seafood case where you have to ask someone to grab it for you is exactly the same as the frozen vacuum packed fillets you can grab out of the freezer, we just thaw them out and put them on ice. Unless the tag specifically says fresh, it probably says "previously frozen" on it, and that's the same stuff as what's out in the freezer. Some things that do get a bit "fishy" in terms of labeling is country of origin labels, since a lot of times the place the species was caught and processed are different. For example, we would have a lot of bags of "Alaskan Salmon" that were caught in the Bering sea, but processed in China before being shipped back to the US. Or all of the frozen Cod that says "product of China" on it is *most likely* a product of... Russia, but processed in China, so China gets its name on the label. Most of the time the only info that I could get about a particular fish was the scientific name and the country of origin, that's all that would really be on the box. However, sometimes we'd get in some cases of, say, Yellowfin Tuna steaks that would actually say the particular method of catch (hand line), and even the boat they came off of, so that was kind of neat.

[@ARedMagicMarker]

As a complete seafood fiend, a fishing fanatic, and a fan of buying fresh cut and whole fresh fish and sea creatures, there's no way in the world you are going to sell me Cod and call it Haddock, try to call a grouper a trout, or try to pass off Salmon as Striped Bass. And don't even try to insult my intelligence by trying to tell me a warm water lobster is a cold water one or try to pass off Rock lobster meat with Maine lobster meat. I. Will. KNOW. I don't care if you cut up the fish or even take the scales off. I got my eye on you dishonest fish companies. >:C

[@sillynacannada6718]

Dang it! Now I have B-52s stuck in my head!

[@phoeberose1094]

@@sillynacannada6718 ROCK LOBSTERRRRR

[@sillynacannada6718]

Phoebe Rose you’re my favorite person for getting it. I knew I always had a twin.

[@Pablo360able]

If you're buying whole and fresh cut seafood, you're not the person these companies are trying to scam in the first place, though

[@benburgess9428]

Ever eaten Crappie or Walleye?

[@yes.publishyourrealnameall5804]

Your format makes this content incredible, I hope you continue growing and reach a larger audience!

[@SuperDave-vj9en]

So instead of calling it a butter fish, we'll just call it a "margarine" fish!

[@HenshinFanatic]

Well, that sounds disgusting.

[@jaydegiosia2550]

I can't believe it's not a butter fish!

[@DanThePropMan]

7:30 For herbs, I'd call that chopped rather than minced. But your knife technique actually looks pretty good! You've got a good "claw" hold on that garlic--protect those fingertips, people! To cut herbs a little finer, (a) make sure your knife is real sharp and also honed, and (b), don't just bring the knife up and down. Anchor the point on the cutting board like you're doing, bring it down, then push it along the cutting board a little, *then* raise the blade up, pull back, and re-anchor the point. The motion is something like that thingy what connects the wheels on a train: down, along, up, along. And now I remember that this video is over a year old, so what am I even doing.

[@alexxander966]

One of the times when I feel blessed to be living in Japan, honestly. Most of the fish I eat are cooked with the heads still attached, or I get it from a sushi bar where the sushi chef is basically butchering the fish right in front of me lol

[@luizhenriquealves9755]

Considering vertebrate land life came from a fish millions of years ago, technically yeah, we all are mutated fish!

[@AYoungdude]

"no such thing as a fish" my favorite podcast

[@toddbod94]

There’s basically 100% chance that the fish from the counter was also frozen when it arrived at the store

[@NerdSyncProductions]

This is an EXTREMELY good video!!!

[@FranciscoJxL]

Are you here for the ASRM, Scott?

[@IncandescentFlame]

As an amateur chef who thinks about safety all the time....PLEASE don't put your index finger on the back of the knife. If it slips due to downward pressure (from using a dull knife), you could easily cut into your finger bones. Nobody wants to slice their own skeleton.

[@cuttlefishii]

Okay who else cackled at "Fin"

[@tessat338]

As someone who used to cook for a living in restaurants, you did fine. Cooking is like dancing; everyone who does it well started out doing it poorly - and you didn't. We don't judge you harshly. Keep at it, keep watching your cooking videos then keep practicing and perfecting what you like. As a parent, I'm just happy that you are cooking and eating at home, not living exclusively on fast food.

[@beckyginger3432]

So my bestie is allergic to crustations but avoids all seafood to be safe Having watched this that seems sooo needed!

[@vgwschutte]

Yeah there are some horror stories out there!

[@HoaxManTheOne]

the health part isnt really true tbh. there are only three types of seafood allergies: A) crustations B) mollusks like clams etc and C) Finned fish with vertebrae. if you re allergic to fish you shouldnt eat any fish as each one of them will trigger an anaphylactic reaction, no matter if its cod, tilapia or a shark

[@PhattDaddyNAtl]

Please never hold a knife again Sabrina. You are going to hurt yourself!

[@The_Mr._Biscuit]

One thing I want to point out is that freezing any meat, including fish, changes its texture. Unless it is flash-frozen, ice crystals (From the ice inside the cells) basically grow through the cell walls, drastically reducing the structural integrity of the frozen meat, which among other things, can make a nice, flaky fish fillet become much less flaky.

[@binarycupcakes]

I watched that "Rotten" series on Netflix a bit ago and it had an episode on fishing in the states. It. Blew. My. Mind. I didn't know I was missing more fish controversy until now. Bless. 🐟

[@PamaDirector]

6:37 when *Fresh Tilapia* is sus

[@StephaniePhan]

I honestly love your videos so much - it’s a seamless mix of relatable/blunt humor and education that’s you translate so well for the general audience. Never stop!

[@SheilannO]

Hey! I hope you don't mind but I used your video for a thesis on food fraud for my culinary arts degree! Very amusing video to watch! Great video! :)

[@intertenera]

the production of this video makes my jaw meet my clavicle

[@cruiseaddictiontv6435]

Is this a fancy way of saying your jaw dropped or salivate?

[@bigmona2741]

Why stop at jaw if you said clavicle? Why not “makes my mandible meet my clavicle”? 😁

[@intertenera]

@@bigmona2741 imma use it next time

[@lachypearson6156]

Australia had a similar problem with fish about a decade ago but one guy called Matthew Evans made a documentary about the seafood industry and changed it all. I love that you’re speaking out about this same issue and would love to see the same change over that side of the world too!

[@iwillchangemyusernamewhenb2225]

Sabrinaaaa I love ur videos! And can we just pay attention to how much this channel has evolved? Sabrina has gone from talking about ninjas in the subway to educating the people about fish and the SATs. Let's applaud her

[@fizhy5085]

Former sea-food seller here. It is often more sustainable to buy from a fish store, but alot of times they lie to you too. Was told by my boss to say that our salmon was sustainable (even though it wasn't) just so we could drive up sales. The whole market is very lucrative.

[@MichaelOKC]

Normally I try to avoid KZbin suggestions, this time I'm glad I didn't. This was interesting and educational enough that I am now a new subscriber.

[@danr.5017]

Way back in Culinary school we learned that fish sold as "Tilapia" and "Pollock" tend to be other fish, "Flounder" is usually sold as "Sole", unles it is "dover sole" sold whole partly to ensure the buyer that its the real deal. For all intents an purpouse though Tillapia and Pollock seem to be catch all for "some kinda cheapy white fish".

[@ryanwelleford6136]

4:42 "sepcies"

[@megan5495]

Me, a fan of There's No Such Thing As A Fish podcast: *there's nothing you can teach me*

[@Jskid666]

It's good that Sabrina is talking about the mouthfeel!

[@RaindropsBleeding]

As an experienced home chef, I got nervous when you were mincing. Curl your fingers slightly and rest the last knuckle of your middle finger against the flat of the knife to protect your fingertips.

[@elizabethdevido2081]

That "Fin" pun at the end killed me. Anyway, love your videos Ms. Cruz. You're a funny, intelligent, and positive internet voice.

[@statusmo3949]

Your channel has such high-quality productions and are so fun and interesting!! Thanks for creating the content that you do :)

[@lucynguyen9098]

Do the simple thing: Go to a sushi spot Actually nahh, you'll be stuck in a fishy situation then

[@movezig5]

Talking to people about where their fish comes from sounds awkward, but aggressively interrogating them about where their fish comes from sounds highly enjoyable, so I think I'll try that.

[@FlightChops]

Love it! You've got a new sub here (and I'm also a Torontonian KZbinr :) .

[@LostLargeCats]

Wow! I never expected to see you here. I love your videos!

[@cucuserpent4]

“I’m not a scientist, I just wanna eat dinner”, lol. Same.

[@superiorjello]

I caught that pun at the end there. Fin indeed. Also liked the opening of the video. You had a really great hook.

[@eviloverlady9162]

Instructions: you need a bowl and a baking sheet Sabrina: Mixing cup and frying pan

[@elliezdancewic958]

You put so much work into these videos and the editing aesthetic is awesome. Super interesting too!

[@kyuuketsukikun420]

I love the commitment to using your baking sheet as a decoration.

[@hi_artmoto]

I love the visual presentation and the pacing of the script! Subscribed and looking forward to more ^-^

[@danr.5017]

A few tips on making the cooking segment more scientific. 1) The fish should have been cooked in seperate pans. The flavour of the fish will transfer during cooking. 2) Only seasond with a tiny bit of salt. You taste the cilantro & garlic which masks the taste of the fish.

[@mudnugget7801]

Finally, someone else who's as terrified by social interaction as i am

[@borat1]

“What’re you in here for?” “Fish fraud.” *scoots to the other side of the bench*

[@professorrosenstock5026]

My mom tends to buy fish with heads which I guess helps.

[@jimpresley-oldfishingfool261]

I am a hard core recreational fisherman and have developed the knowledge base to identify most common species. A lot of fish markets hate to see me because I can look at a fish and tell the difference between a wild caught coho salmon, a king salmon, and a farm raised atlantic salmon. When I speak up and describe the details of the identification they do what they can to hurry me up and get me out of the store. Red Snapper typically cost $20 to $30 a pound whereas a Vermillion Snapper runs $6 to $8 yet I see frequently Vermillion Snapper being sold as Red Snapper. Both of these snapper are colored red but their shape is different, the eyes are different color, there is a difference in the number of fin rays. A recreational fisherman keeping a Red Snapper he thought was a Vermillion can net a $1000 fine for his mistake. The fish market is mostly intentional as when false identification occurs it is always a less expensive fish marked as a more expensive one. You would think a store that specializes in fish would have someone knowledgeable about fish and they do. The fraud is delibrate.

[@Sapphirerosewolf]

Actually your knife skill with mincing the Garlic was pretty good! Also, the fact you smashed the garlic is another good thing.

[@seraaron]

If you want fresh fish, and you don't live near the sea and go to a local seafood market, buying frozen fish is better than "fresh" fish from the counter. There's also a ton of 'fair game' marketing shenanigans that fish-mongers do, imo, where numerous different fish species are caught but they are all sold as "cod" or "herring" or whatever because consumers don't know what they are and if fishers tried to sell them as what they really are they wouldn't sell, but they taste basically the same.

[@mirixf]

aahhhh you're like my favorite youtuber, your videos are always so interesting and well edited also, why is nobody talking about the mouthfeel? 👀

[@user-ch4dl7je9v]

I worked in the Fulton Fish market for 20 years. I love seafood, but HATE going out to eat seafood. One thing I can't stand is going into a supermarket with a seafood section and actually SMELLING the fish, it should NEVER smell unless it's old. Fish has a smell like cucumbers or just salt water when it's fresh. If you can smell it, it's old, not necessarily bad though. Then there is the lies people give you in restaurants. I went into a restaurant and ordered crab stuffed mushrooms and they were cheap. I figured they would be these tiny things with small pieces of crab on the top. I got these 6 saucer sized mushrooms stuffed 3 inches high EACH. As soon as I saw it, I could tell it was imitation crab, not that it's a problem, just false advertising. My wife and waitress asked how I could tell just by looking. It's because they were beet red. Crabmeat doesn't turn beet red when cooked. It might be a light orange, but not red. Plus just how much they gave you was too expensive for it to be that cheap.

[@birdsocks9083]

I stan an environment. Wait they fake fish? Why? Oo biology, I love it.

[@matt-jv8gh]

you used the correct amount of garlic, if a recipe says one clove, you use two. if it says two cloves, you use the whole head. my advice for a college student that wants to eat fish: befriend a fisherman. it's a double positive, you get a new friend, and you get free fish. and fresher than what you'd get at a store.

[@Freaki1705]

Your knife technique isn't bad at all! (-someone who did culinary school but then decided to study instead of becoming a chef but still cooks at home very often)

[@cham888]

It's OK, but she really should be hold the kitchen knife base with her thumb and forefinger to have better control and avoid slippage. It's the little things that keeps us all safer in the kitchen.

[@SCP01986]

I've had this problem a few times in the UK, particularly with fish and cods where "cod" and "haddock" are actually pollock. I hate getting charged full whack for what is said to be quality seafood when really it's just cheap trash fish.

[@doubtful_seer]

I haven’t even finished the video yet and I’ve already decided to subscribe to you. Your humor is A+. Also, please sharpen your knives. xD

[@Sathtana]

I typically catch my own fish, but when I can't, I know when I'm being lied to about whether the fish I'm eating is tilapia or not.

[@thatguywhodoesnthaveaface6770]

You think you're bad at cooking I can barely use the microwave

[@maddiepaddy2608]

I'm banned

[@saylemolberg2998]

You think that's bad...I broke my microwave the other day because I put in an unsafe plate. I can't even microwave right!!

[@maddiepaddy2608]

@@saylemolberg2998 wow gj how old are u tho. I can't use the sparkling water machine.

[@saylemolberg2998]

@@maddiepaddy2608 I am 25 haha!! I was really sleep deprived after a night shift and I forgot to check the plate first.

[@maddiepaddy2608]

@@saylemolberg2998 well at least that's an explanation I'm 12, and make bubbly water in the morning after at least 8 hours of sleep.

[@thatonepossum5766]

“What makes a fish, a fish?” *Clints Reptiles can be heard in the background ranting about lungfish*

[@zaraloves8420]

Wow! This video was so well-made. Kinda reminds me of a Vox style editing, which has like a whole production team behind it. Just wow! Props to you 👍 And if you don’t mind, could you show us how you edit your videos?

[@randomuser5443]

Fish fraud: almost as suspicious as fish Jenga