Never Eat This Kind Of Fish, According To Anthony Bourdain

Anthony Bourdain made a career as a TV personality out of having strong, informed opinions about food. His mix of expertise and strong culinary judgments took him all over the world to try the cuisines of all kinds of different cultures.

Bourdain spent time as a working chef, so he also knew plenty about what went on behind the scenes in restaurant kitchens. He dished out plenty of good advice for diners, like explaining just how much butter restaurants tend to use, and how it's best not to order seafood on a Monday. Other days of the week? Order all the fish you want. Except one type. Never eat this kind of fish, according to Anthony Bourdain.

#Fish #AnthonyBourdain #Eating

[MashedFood]

What's your least favorite kind of fish?

[SweetGypsyRose]

I miss him a shame he's gone he really contributed to the culinary arts!

[killercloud]

Don't mix swordfish and shieldfish. A REAL clash of flavors.

[weregretohio]

Swordfish is pretty well-advertised as being mercury central, too.

[judymiller]

Anthony was always my favorite and I miss his shows so much. So sad.

[seangonzalez]

Like my Chinese friend told me. Never go into a Chinese restaurant if you don’t see other Chinese going there

[damned_]

Mad respect for Tony then, now and forever for all the culinary knowledge lived and shared. He is so missed 😔

[BigDH]

Rest In Peace AB! He was a good man who changed a lot of people’s life’s for the absolute better! 🙏✊

[johnnyplunkett]

Do a video on Brazilan Bakeries, Mexican bakeries are awfully dry. Brazilian ones are moist and super fattening desserts. They have meat pasteries of various kinds.

[grottorabbit]

Swordfish is delicious, just make sure it's cooked thoroughly and you get the added deliciousness of a well seasoned tapeworm!

[marshmangunnar]

Cook free or Die! The cultured people of the world miss you man!

[originalbabygeestak]

I've had it broiled with dill and lemon pepper it was bomb

[galanie]

He really made some good solid points. I'm definitely not a chef but I know that absolutely, if they only make a few things the overall quality of the food is much better than any place that has a menu full of very different various stuff. I have come across exceptions to the "go where the locals eat" rule. Most notably in Houston where the people local to a certain mexican place loved it but that place had the greasiest worst mexican food I ever had. Even a mexican TV dinner is better than what they were slopping out. I've eaten in Mexico itself and any self respecting Mexican must be truly embarrassed at that food.

[curtisstewart]

I had swordfish for first time about 10 years ago. It was expensive, and we cooked it on the grill. Seasoned with sprinkles of lemon juice. I was not that impressed by its taste. I'm not a big fan of salmon fillets either. I stay away from it at seafood restaurants. I love all kinds of seafood. Tuna, Cod, halibut, catfish, flounder, and Alaskan Pollock fillets. Even can sardines sometimes..

[Vynzent]

I've had swordfish prepared in some delicious ways, and I don't think I'll permanently stop eating it. I eat it like just once a year anyway, because swordfish is known for carrying mercury at relatively high levels compared to other fish.

[kylep]

toral BS swordfish is wonderful. my favorite is charcole grilleed and served as tacos... totally wonderful

[trickage]

I worked in NYC @ Mad. 61 in the 90's as a chef. I happened upon our food expediter weighing in a huge swordfish from a purveyor. This fish was huge. Before he agreed to buy it he asked them to flip the fish over. The guys were not wanting to do it. Took 3 guys and OMFG it had this like rock hard body tumor as big as a basketball! Fleshy black and red growth. So gnarly looking. They bought the fish at a much reduced rate. The tumor was cut out. The usually white colored fish around the tumor was grayish, like dead. And the huge worms sucking back into the flesh when it was cut open. Have NEVER touched it, nor eaten it since. Hear the older fish retain a lot of mercury and toxins too. People paid $35 for an 8 oz piece of that.

[shealarson]

Now most swordfish you find in restaurants is pre-packaged at a site where the fish can be filleted properly.

[tamedshrew]

Growing up Catholic in the 60's in New England, swordfish from the local seafood market was a delicious treat on Fridays. Then swordfish on the grill became trendy eventually depleting the stock. Too bad because it truly was a wonderful meal.

[dozer]

I definitely agree with a lot of his views on food. A menu with no rhyme or reason usually does mean they have no strengths. It’s why I don’t like Denny’s or Shake Shack or generic “Asian cuisine” spots with a wide variety of dishes.