>>>
>>> WELCOME BACK, EVERYBODY. WE ARE LOOKING LIVE AT PIKE
PLACE MARKET, SPECIFICALLY PIKE
PLACE FISH MARKET.
THIS IS AN ICON KNOWN FOR FISH
THROWING AND THEY'RE GOING
THROUGH A BIG CHANGE.
WELCOME PIKE PLACE FISHMONGERS,
RYAN REESE AND JASON SCOTT.
WELCOME GENTLEMEN.
WELCOME GENTLEMEN. >> THANKS FOR HAVING US.
>> THERE'S A CHANGE IN
OWNERSHIP HAPPENING, HUH?
>> BIG CHANGE.
>> TELL ME.
>> THE PREVIOUS OWNER, JOHN
YOKIYAMA HAS OWNED THE FISH
MARKET SINCE 1965, 53 YEARS,
AND HE DECIDED ABOUT A YEAR AGO
TO APPROACH US GUYS TO BUY THE
FISH MARKET.
FISH MARKET. >> AND YOU'RE BUYING IT.
>> WE DID IT.
>> IT'S DONE.
WAS IT A TOUGH DECISION?
>> NO.
>> NO.
>> NO. >>
>> NO. >> BECAUSE YOU LOVE WHAT YOU
DO, RIGHT?
DO, RIGHT? SO NOTHING IS GOING TO CHANGE
IN TERMS OF WHEN I COME DOWN
THERE TO BUY MY FISH, WHEN
PEOPLE WANT TO SEE THE FISH
BEING TOSSED, ALL THAT IS GOING
TO STAY?
TO STAY?
TO STAY? >> YOU'RE GOING TO SEE THE SAME
FRIENDLY FACES.
FRIENDLY FACES. WE'RE GOING TO THROW THE FISH
AND BE HERE FOR THE PEOPLE OF
SEATTLE.
SEATTLE.
SEATTLE. >> LET'S CLEAR SOMETHING UP
ABOUT THE FISH YOU'RE THROWING.
YOU'RE NOT THROWING THE FISH
I'M BUYING.
I'M BUYING. >> WE ARE.
>> YOU ARE?
>> YES.
>> YES.
>> YES. THERE'S TWO THINGS GOING ON.
WHEN SOMEBODY WALKS UP TO THE
FISH COUNTER AND THEY WANT TO
BUY THIS SOCK EYE SALMON, WE
GRAB THE FISH AND THROW IT
BEHIND THE COUNTER SO WE CAN
FILET IT AND PUT IT IN A BOX
AND SEND YOU HOME WITH IT.
WHEN WE HAVE A BIG GROUP OF
PEOPLE HANGING OUT AND VISITING
AND MAY NOT BE INTERESTED IN
BUYING THE FISH, WE HAVE CHUMP
SALMON WE BUY.
>> THEY'RE STUNT FISH.
>> WE WANT TO PLEASE THE
PEOPLE.
PEOPLE.
PEOPLE. SO WE DON'T WANT TO THROW
AROUND EXPENSIVE HALIBUT OR
EXPENSIVE SOCK EYE SALMON OR
NICE FISH THAT SOMEONE'S GOING
TO TAKE HOME AND EAT.
>> LET'S TALK ABOUT THIS
BOUNTIY YOU BROUGHT TODAY.
LET'S START WITH THE OYSTERS.
>> SURE.
>> SURE.
>> SURE. WE'VE GOT THESE TREASURE COVE
OYSTERS.
OYSTERS.
OYSTERS. YOU WON'T FIND THESE AT ANY
OTHER RETAILERS, BESIDES US.
>> I LOVE THE SMELL.
>> THEY TASTE LIKE THE OCEAN.
>> IT JUST SMELLS EXACTLY LIKE
THE OCEAN, LIKE WALKING ON THE
BEACH, JUST AMAZING.
SO THESE ARE THE PRIME THROWING
FISH.
FISH.
FISH. >>
FISH. >> THOSE ARE THE SALMON.
>> WHAT ARE WE LOOKING AT HERE.
>> WHEN YOU OPEN IT UP YOU GET
THAT BEAUTIFUL RED MEAT.
>> GOT TO KNOW WHAT YOU'RE
DOING AND YOU GUYS DO.
AND THIS IS THE HALIBUT, YOU
SAID THIS IS NOT A BIG ONE.
>> IT'S A SMALLER SIZED
HALIBUT.
HALIBUT.
HALIBUT. AT THE SHOP, UP TO 60, 80-
POUND.
POUND.
POUND. YOU CAN CATCH ONE THAT'S 800
POUNDS.
POUNDS.
POUNDS. >> CAN YOU EAT A FISH THAT BIG?
>> IF YOU CAN CUT IT.
>> WHAT DO WE HAVE UP FRONT.
>> ALASKA SEA SCALLOPS, THEY
ARE CAUGHT AND BLOCK FROZEN AT
SEA ON THE BOAT TO HELP RETAIN
THEIR FRESH TASTE.
>> FRESH, FRESH, FRESH.
I SKIPPED OVER THESE, CAN WE
COME BACK TO THESE.
>> THIS IS SNOW CRAB.
YOU'LL SEE SNOW CRAB AND KING
CAB, THIS IS THE STUFF YOU'LL
FIND ON THE DEADLIEST CATCH TV
SHOW.
SHOW.
SHOW. THESE ARE AS BIG OF SNOW CRAB
CLUSTER THAT YOU CAN FIND AND
THE BIGGEST ALASKA BEARING SEA
CRAB.
CRAB.
CRAB. >>
CRAB. >> NOT ONLY ARE THOSE GOOD, BUT
THAT'S LESS WORK FOR YOUR FOOD,
RIGHT, ONCE YOU'VE CRACKED IT
OPEN, OUCH A LOT OF MEAT TO --
YOU HAVE A LOT OF MEAT TO WORK
WITH.
WITH.
WITH. >>
WITH. >> THIS IS DUNGENESS CRAB.
AND JUST GETTING BACK ON THE
SCALLOPS, TOO.
SCALLOPS, TOO. >> LET'S GO BACK TO THOSE.
THOSE ARE MY FAVORITE.
>> THESE ARE THE DRY PACK SEA
SCALLOPS, WHAT A LOT OF PEOPLE
DON'T UNDERSTAND IS MOST OF THE
SCALLOPS ARE WATER ADDED AND
POLY TRIPHOSPHATES TO HELP
PRESERVE COLOR.
PRESERVE COLOR. THESE ARE CUT OUT OF THE SHELL
AND BLOCK FROZEN.
>> WHEN YOU SAY BLOCK FROZEN,
ARE THEY FROZEN IN A BLOCK OF
ICE.
ICE.
ICE. >>
ICE. >> OCEAN WATER.
>> AND THEY'RE JUST FROZEN.
WHEN WE GET THEM, THEY HAVE
JUST COME OUT OF THE WATER.
>> TOTALLY AND THE THING ABOUT
NOT ADDING WATER TO THEM IS
THEY SERE NICELY.
THE WATER COOKS OFF AND THEY
DON'T SERE UP AS NICELY.
SO THAT'S THE BENEFIT OF NOT
HAVING WATER ADDED.
>> IF YOU HAVE NEVER HAD THOSE,
DO YOURSELF A FAVOR BECAUSE
THEY'RE SO GOOD, AND YOU HAVE
MARKET COOL STUFF.
THIS IS REALLY GOOD, MAYBE YOU
DON'T, YOU KNOW, FOR THE FIRST
TIME, KNOW HOW TO MAKE SOME OF
THIS STUFF.
THIS STUFF. YOU HAVE EQUIPMENT, YOU HAVE
KITS, YOU HAVE SEASONINGS, AND
TELL ME ABOUT WHAT YOU OFFER.
>> WE OFFER EVERYTHING.
SEASONINGS, TARTER SAUCE.
>> THINGS YOU CAN TAKE HOME.
>> WE HAVE GIFT BOXES, YOU
KNOW, IT'S A THREE TORT POUCH
THAT YOU CAN TRAVEL WITH.
>> AWESOME.
>> AWESOME. IF YOU HAVEN'T BEEN TO THE
MARKET LATELY, GO AND DO IT,
AND THEN YOU CAN SEE A FISH
TOSS, AND IN FACT ON ONE OF OUR
INAUGURAL SHOWS ON NEW DAY, WE,
IN FACT, DID THAT.
SHOWED SHOULD WE GO BACK IN
TIME AND REVISIT THAT MOMENT.
>> TIME MACHINE, LET'S DO IT.
>> NORMALLY DO YOU WEAR GLOVES
FOR THIS?
FOR THIS?
FOR THIS? >> NORMALLY WE DON'T.
IT'S PART OF THE OCCUPATIONAL
HAZARD IS THE SMELL OF THESE
THINGS.
THINGS.
THINGS. >> DO YOU WANT TO START AN
OFFICE POOL ON WHETHER OR NOT
I'M GOING TO DO IT.
>> YOU'RE GOING TO TURN
SIDEWAYS.
SIDEWAYS.
SIDEWAYS. >> I'M SCARED TO DEATH.
>> REMEMBER TO KEEP THAT
ATHLETIC POSITION, AND KEEP
YOUR BACK HAND UP TO ABSORB THE
FISH.
FISH.
FISH. >>
FISH. >> IT IS VERY WEIRD.
>> AND YELL IT BACK TO ME.
>> AND THEN YOU THROW IT.
>> I WON'T SURPRISE YOU, I
PROMISE.
PROMISE.
PROMISE. >> KING SALMON FILET IT.
>> KING SALMON FILET IT.
>> THAT'S A BIG ONE.
>> THAT WASN'T EXACTLY RIGHT.
I DIDN'T GET MY THUMBS BEHIND
IT.
IT.
IT. >>
IT. >> HONESTLY, THAT WAS A FAIRLY
BIG FISH, AND IT WAS EXCITED TO
DO, BUT LET'S WATCH THE PROS DO
IT.
IT.
IT. OKAY,
IT. OKAY, HOW DOES THIS GO.
GIVE US THE WHOLE THING.
SOCKEYE, HEY, LOOK AT THE
SOCKEYE.
SOCKEYE.
SOCKEYE. >> THAT REMINDS ME OF SILLY
FISH SLAPPING WITH MONTE
PYTHON.
PYTHON.
PYTHON. >> LET'S SEE IT AGAIN ONE MORE
TIME.
TIME.
TIME. >>
TIME. >> SOCKEYE, BACK JACK.
>> THE SECRET IS NICE SOFT
HANDS, THUMBS OPEN.
>> VERY GOOD.
>> YOU GUYS ARE AMAZING.
THANK YOU SO VERY MUCH.
NICE TO MEET YOU.
SINCE WE HAVE FISH HANDS, WE'LL
BUMP ELBOWS.
BUMP ELBOWS. >>> UP NEXT, TEACHING COLLEGE
STUDENTS HOW TO ACTUALLY TALK
THROUGH DISAGREEMENTS AND HAVE
CIVIL DISCOURSE.
CIVIL DISCOURSE. WE'LL BE RIGHT BACK.