This is Why Fish Tastes Better in Restaurants

Ever wondered how top chefs cook perfectly tender, flaky fish every time? This video explores a Michelin-approved method for mastering fish cookery through precise temperature control. From delicate white fish to rich oily fillets, learn how to nail the perfect doneness—every single time. Inspired by techniques from culinary legends like Heston Blumenthal, we’ll show you how to choose the right fish, precisely monitor temperature, and finish with finesse. Whether you like it just set or deeply caramelised, this guide is your ticket to restaurant-quality fish at home. Perfect for foodies, home cooks, and anyone ready to elevate their fish game.

VIDEO CHAPTERS
00:00 - What's the secret?
00:30 - Halibut
03:58 - Salmon
07:01 - Cod
10:21 - Turbot
11:40 - John Dory
14:15 - Mackerel

[Tony-outdoors]

No bullshit or playing to the camera, just straight forward easy to understand tips and tricks, and that's the reason this channel is the best

[jamespappas]

It's such a profound point you made that almost no one will recognize.

Under cooking that fish with the knowledge it will sit long enough to continue raising in temperature to hit perfection is next level culinary skill.

[louisleflick]

Best fish I ever tasted was on Negril Beach in Jamaica. It was $2 and just said grilled fish. I paid and sat at a plastic table on the beach with a red stripe. The owner stood there just looking out to sea. After about 10 mins a man came up the beach with fish on a spear. The owner went over money was exchanged and in about 5 minutes the fish came out of a shed grilled with some scallions and roasted chillies. I finished it and asked what type of fish it was? The reply was “GRILLED”. 😂. You could probably go there every day for the next month and never get that again.

[TheGunGuy]

I like the way he references other chefs, giving props where deserved...I've learned so much from these guys.

[mary]

I worked as a chef in fine dining for 20 years. I just love the way these lads explain the WHY as well as the HOW

[wilbobagins]

A probe and a wall-chart of ideal temps has improved my cooking exponentially - thank you both

[Crytical]

The greatest thing I ever did to improve my home cooking was to start using a probe. It blew me away how much I was over cooking everything, mainly because that's what I was used to from my moms cooking, but also just not cooking the same meats and fish often enough to really get a good feel for it.

[Ruby-mw]

Not gonna lie, I read Forbiden Chef Secrets book and It breaks things down so well, especially for someone who’s into learning how cooking works.

[cmarnold]

This guy is perhaps the best real chef explaining how to cook food properly for everyone. No one else comes close.

[laximenezfyvie]

Hands down, you guys are best chefs on YouTube. You are real, down-to-earth, easy to follow & understand and, most of all, you actually have the knowledge/experience to demonstrated what truly high quality cooking looks like. Thanks a lot. Your channel is a gem.

[mdbizzarri]

I think commenters who say "Real chefs..." are bargain gate keepers. If they have a successful restaurant in a large city, they might have a leg to stand on. Otherwise, their opinion only matters to them. As a home cook, I truly appreciate these videos as it's highly educational, and much appreciated!

[dzfz]

It is such a pleasure to listen to a chef who has studied the craft and tradition with such passion and depth

[davegager]

Absolutely brilliant! This is one of the best tutorials I've ever seen on cooking fish. No extraneous BS, just the facts and great demo! Top marks for excellence!

[MarkWitucke]

No sleep tonight. Hanging with you in the kitchen is the first time I felt happy in this boat rocking on stress.

A clean well ordered place offers well being and yours radiates out into the world,

Thank you, dear John.

[BrandonS]

I love this channel so much, here you have a Michelin star chef teaching you how to cook like he does. Thank you Will for your time and expertise

[Theshakychef]

I’m a disabled chef who’s just started a channel, your videos have massively helped and inspired me so thanks ❤

[ChrisChapmanIAm]

Absolute masterclass on how to adapt cooking techniques to each type of fish - love the forethought on thinking about the time it takes the plate to make it to the customer and them to take a insta snap for the perfect carryover to temp.

[juliacrookston]

Brilliant! I love listening to a Chef who completely understands his craft. These videos are genius!

[charliekirkham]

You guys are the best thing to happen to cooking in a while. Home cooking got technical. People like Alton Brown, J. Kenji Lopez-Alt, Cooks Illustrated, and businesses like Anova and Thermoworks have made cooking a lot more precise and replicable. Probes are great, sous vide is great, so many appliances are great. But you're adding some style back to it. Getting people (like me) to be more inventive and giving templates to try new stuff with all the tech and techniques we've learned over the years. I appreciate your service.

[Griseldakk]

Thank you, chef for respecting each individual fish!😊