How To Blacken Fish [BUTTER vs OLIVE OIL CHALLENGE]

[@Saltstrong]

Want to catch more fish so you can have fish dinners like this? Join our Insider Club: bit.ly/2RoJEBp

[@kamryncallen8519]

instablaster.

[@tdiddle8950]

Oh, and nice freaking cast iron plancha, dude!!! So envious.

[@jakemitchell1671]

What's up with that magnificent cast iron cooker????

[@rickdavis2235]

You should invest in an inexpensive light souce for your cooking videos. It would make a huge difference in your videos.

[@zbreel1232]

Great challenge! I personally love both, but I've seen chefs say you need these things to have the best blackened fish: fish, blackened seasoning, cast iron, purified butter. Super simple!

[@Saltstrong]

They are both great!

[@RobinWilson-un6in]

I have blackened with a butter and olive oil mix then season as you do, it works well

[@Saltstrong]

That sounds great!

[@kathygibson4893]

I’m making this! Thanks for the butter idea… I’ve never done this for fish and I’m anxious to try it.

[@Crochetloveby_dee]

Thanks for the tip of coating the fish with oil or butter! Nice family!

[@waynereed4540]

Mix the olive oil and the butter 3/4 oil, 1/4 butter get the flavor but not it's not near as bad for you And the Paul's blacking season is the only one to use. Now I'm hungry!

[@Saltstrong]

Thanks for posting the tip Wayne!

[@fredgarv79]

wayne, margerine and most so called "real" butter is whats not good for you. grass fed butter like kerrygold is actually better for you than any vegetable oil like canola. olive oil is great also. or grass fed ghee clarified butter is great.

[@mangamike6855]

Perfect. Now I just have to catch some!

[@Mike_The_Hog_A_Nator]

Just did my 1st Blackened Redfish with same seasoning, cast iron skillet w/ a little olive oil & butter. Just barely smoking so I didn't burn the butter at 1.5 min on each side on a bed of wild rice. So damn good! That RiceORoni Wild Rice makes a huge difference in taste.

[@Saltstrong]

It is amazing stuff!

[@missionpreparedness1533]

Can you also do a video on that cooking surface? It looks great.

[@ta9197]

Can't believe I'm just seeing this. Thank you for this video. Fantastic!!

[@kylereese3221]

Have you tried Ghee or clarified butter?

[@dannyboypt1]

Do you recommend patting dry the filets before you dip them in the butter or not? Great presentation!

[@dannyboypt1]

I also enjoy using my iron skillet on my Nuwave on the SEAR setting. LOL, U can cook gourmet fish 🐟 on your porch!

[@Saltstrong]

Great question! Make sure to ask this over on the actual blog or in the Community (www.saltstrong.com/) where the coaches spend their time. The blog can be found here: bit.ly/2WNlma6

[@gamadmex]

Interesting preparation. I'm about to try the Paul Prudhomme Magic Salmon seasoning tonight.

[@CocoChanelle-1]

Yeah, I do butter and olive oil. Olive oil keeps it moist. I mix about 4 tablespoons of olive oil and the melted butter together. You can also use 2 spatulas to help flip over. Thanks!

[@AD-ds3sd]

I use avocado oil, tastes great and has a high smoke point around 500 Fahrenheit.

[@ReelinTension]

How do you guys freeze fish to make sure they stay good when ready to eat

[@gregbrown5556]

Great video!..was about to blacken some ribeye steaks and came across this and I will use your techniques going forward. Thanks for sharing your knowledge!

[@Bobb1julie]

It’s great to know that your into cooking , Luke ..Ain’t eating wonderful..Now to have a few catch/cook outings for your viewers ..Many 🙏 thanks

[@sampierson402]

you said "available in most publixes" haha I thought that was funny. Thanks for the video, I am baking some flounder right now

[@cubanitomg71]

Nice family god blessed 👍🏻 and nice cooking fish 🐠

[@chelle315]

Earth Balance vegan butter. Healthy and taste great!! I'm going to try your recipe....

[@williamcox3120]

Awesome video on the blackened fish. Makes me hungry.

[@Saltstrong]

Thanks William! Glad to see that you enjoyed this video.

[@spiceyourtastebuds1882]

What were you using to cook the fish?

[@barrettflorida]

The reason the olive oil stuck while butter didn't is that you shouldn't use OO at high heat. You need Canola or something with high heat abilities. But...it is still better with butter 🙂

[@BigPictureYT]

I've read that all the polyphenols in OO protect it from damage at high heat, and that vegetable oils, including canola oil and corn oil, cause inflammation and leaky gut. But like you said, butter is just better.

[@fishingpinky3165]

@@BigPictureYT Right on...Canola, corn, veg oils are crap.

[@devany7358]

Olive oil cooks great with high heat. You could also use avacado oil and butter together. Olive oil and avacado are a lot healthier than canola and vegetable. 😊

[@fredgarv79]

I came here to look at different techniques for doing this. I'm going to try a lodge cast iron pizza pan put on my stovetop and heat it up really high. Just saw a recipie from a chef where he dips the fish in a mix of ketchup, hot sauce and mango chutney to make the seasoning stick really well instead of the usual butter. going to try it with some mahi mahi.

[@SimoneLove1429]

Why you didn't put the seasoning on both sides before cooking? 🤔

[@BigPictureYT]

Butter is full of vitamin A. The people who told us not to eat butter because it has saturated fat are the same people who created the obesity epidemic. I use Kerrygold Grass Fed Butter. Great flavor.

[@Saltstrong]

Kerrygold is amazing butter! Thanks for sharing!

[@deancarter68]

Interesting flat iron cooker Luke. I use the old iron skillet.

[@mike333h]

D Carter same here....just like a small version the hibachi place here uses...MUST HAVE!

[@brycehartzog8154]

Take a little sauce bowl and chop fresh garlic into it, sprinkle with salt, then pour your olive oil over it. Let it sit on the counter a few days covered and then discard the garlic. The salt will help pull the garlic flavor out and infuse it with the olive oil.

[@SaltwaterTexas]

What cast iron was that?

[@inkblizzard7949]

I did pancakes with olive oil and it sticks but using the spray works so much better. Use a real good grass fed butter. I think you will enjoy more. But try pineapple with bacon fish!

[@bl6797]

I use butter and olive oil together…and I add bread crumbs to the blackened seasoning for extra crunch!

[@Saltstrong]

Sounds delicious!

[@marcelgardner8497]

Question. Could you use the Crawfish boil seasoning for blackened fish?

[@jcz232321]

Maybe, if very lightly seasoned, but Paul Prudomme's Redfish Magic is the true Louisiana "go to" choice. Crawfish spice is predominantly salt and with the PPRM seasoning being fairly cheap, you should try to get it.

[@barneyewing2664]

Nice tip on the butter knife. Everything's better with butter

[@goferizer]

Tell me more about the cooker. Is there a big gas burner under there?

[@antoniomontana6061]

Looks like an EVO - check out Sam The Cooking Guy - he uses one all the time

[@goferizer]

@@antoniomontana6061 Thanks for the suggestion Antonio. The guy in the video never got back to me. I thought that was pretty crumby. I'm a paid subscriber to Salt Strong too. Disappointing. I will check out Sam's cooker.

[@JohnsFishTales]

EVO

[@1969bogdi]

Thanks for posting! Great video!

[@DuckGuy-1957]

The trick to this is something that makes your cast iron 'non-stick'. *The Chinese call it **_"longyau"_** 热锅冷油* Translated, it's _"hot pan, cold oil"._ I use this with my wok and my cast iron. When done right it makes the cooking surface as slick as any Teflon coated surface.

[@Saltstrong]

Thanks for the info!

[@1wesell]

looks great ! thanks for the tips

[@stevezakis3274]

Dang, Luke! You overcooked the lobster. It looks like sausage! Haha!

[@Saltstrong]

🤣🤣

[@bl6797]

I place those plastic stretch covers over the fire alarm so the smoke can’t reach the alarm! Lol

[@Saltstrong]

🤣

[@steveokoren4059]

Love a good blacken fish. Great vid.

[@robertbotta6536]

Awesome. Thanks

[@tdiddle8950]

With the olive oil route...you said some people use spray oil, but you don't think it necessary. Doesn't look like it is with the butter, but if for health you want to make it with olive oil, I would try greasing the plancha before putting the fish on. Mostly, you're not trying to stop the fish from sticking, rather you want the charred spice coating to come away from the cooking surface and stick to the fish. My hypothesis as to why the butter works better for non-stick is melting temperature: the butter is more solid at room temperature than the olive oil is, so it coats better. If that's true, and I bet it is, brushing, using a soaked towel, or spraying the plancha to coat it with oil will definitely help with this problem. It's essentially more fat to stop sticking...which is really about more even cooking. Also, when it comes to health and butter vs. olive oil, you're really talking about cholesterol. Pretty much all fats...butter, grease, oil, even shortening and lard...have the same amount of fat. The only difference is heart-healthy vs. heart-unhealthy oils. In a balanced diet, I don't think a bit of cholesterol in your frying fat (occasionally) is a problem.

[@zackkubik6040]

Great video! Always have done butter but will give olive oil a try.

[@monicafolse8103]

Thanks for the video 🙌💯🦈

[@Steez51]

You didn't pat the fillets dry before butter/oil

[@tedwright3090]

Did you ever mention the TEMPERATURE of the griddle ???

[@jchefboyardee]

Very good video, informative and content!

[@jasminedrake9950]

This skillet 🔥

[@tonybishop51]

Looks amazing! Thanks for the recipe!

[@Saltstrong]

Our pleasure Tony! Here's a link to more if interested: www.saltstrong.com/article_categories/fish-recipes/

[@josephmcgee8450]

Thanks

[@beachgirl7874]

BTW, Love my SaltStrong sticker! Have y’all done any lobstering videos, day or night catching? Or fishing for Mahi?

[@Saltstrong]

Thanks Beach Girl! Yes, here are some links: Lobstering: www.saltstrong.com/articles/how-to-catch-lobster-in-the-fl-keys/ Mahi: www.saltstrong.com/articles/top-3-mahi-mahi-fishing-mistakes/

[@fishinghuntingliving6686]

Both look good. Last time I blackened I used sesame oil. That was good too.

[@megamattoutdoors7648]

Great video. More of these please

[@Saltstrong]

Thanks for making time to leave the helpful comment Matt!

[@steiny3353]

@@Saltstrong Yeah. I always enjoy your videos. Cheers from Australia.

[@kelleywhitwood8037]

Thanks, that was nice and easy

[@edwardferron]

Exactly what I was looking for as I am counting calories

[@257milo]

Great video!!! Thanks for sharing!!! 🎉🎣🌴🎣🎉

[@jua7265]

Both! Olive Oil & Butter (more butter.)

[@Saltstrong]

Thanks for watching!

[@BundyDunbar]

Kinders Cali Blackend seasoning...you're welcome.

[@williamelliott4444]

A little butter increases the smoke point of the olive oil. Best of both worlds!

[@trevorallen5988]

I'm pretty sure you have that backwards. The olive oil would increase the smoke point of the butter.

[@kevinkovalesky3389]

Olive oil smokes lol

[@sunrae7680]

Olive oil has a higher smoke point than butter.

[@alechamid235]

nice grill.

[@happg2320]

Ghee butter.. healthy and delicious

[@Saltstrong]

Thanks for the tip!

[@deancarter68]

Butter for sure.

[@Saltstrong]

It's tough to beat butter.

[@bradbishop-atfulldraw7491]

Butter is far better for you than OO.

[@Saltstrong]

Thanks!

[@carleenturner1348]

Butter is not bad for you.....don't be AFRAID to use it, especially grass fed butter!!!!

[@benhajdu4040]

Use both butter and olive oil for supremity

[@Saltstrong]

Thanks!

[@lafredasias5286]

The fat in the butter makes it flip easier.

[@Saltstrong]

Agree!

[@davidarnsparger9712]

nobody uses PAM

[@georgeowens3264]

“just a cast iron skillet”,,,,, try a 3500 dollar EVO .....

[@Danielwdn]

If you blacken it correctly it shouldn’t stick to the iron. If the skillet is correctly heated the fish should naturally release from the pan itself. Please look into correctly cooking with iron skillets and the smoke points of oils before trying this technique, because you really can easily set an oil fire on your stove if you don’t know what you’re doing.