- Dollar signs be damned!
Which seafood is the best of the high seas?
- Let's talk about that.
(upbeat electronic music)
Good Mythical Morning!
- Who do you think the she
in, "She sells sea shells by the seashore" is?
And how much do you think she was selling
them sea shells for?
- Oh, you want me to tell you
who the she in-
- [Both] She shells sea shells by the seashore.
- Is?
- [Both] And how much is she selling them seashells for?
- Yes.
- I think Shelly was selling them seashells
for probably 75 cents a piece!
- Okay, that's an interesting theory.
But here in California,
when it comes to seafood options
there are plenty of fish in the sea.
There's also plenty of price points in the sea
so we have cast a-
- Wide net. - Or cast a wide net,
and come back with some seafood dishes
of all different prices
but which one will catch our interest,
hook line and sinker?
It's time for "Naked Foods"! Naked Seafood Edition.
Naked!
- Each seafood dish
we're gonna be trying today will be-
- Naked!
- Meaning there will be no packaging,
no fancy sides and nothing else
to influence our impressions.
They will be completely-
- Naked!
- This way we can solely focus
on the taste of each dish
to decide which is best
and maybe we'll be tasting sole.
- I was gonna ask you, was that? That was a pun!
Sole, like Dover sole!
We'll be sampling seafood dishes
from four different price points.
They are the grocery store frozen or refrigerated section
local fast food, fast casual restaurants,
sit down restaurants like Bubba Gump,
which has never been good to me,
and several fine dining restaurants in the LA area.
And let me tell you, they are fine.
- Oh, each round we'll pick our favorite dish.
Then Stevie's gonna tell us
where each dish came from
and how much they cost so that in the end, weehoo!
We'll know how expensive our seafood palates are
and which fish dishes are worth paying for.
- Was that a wahoo joke or a weehoo joke? (laughs)
- Simultaneous, Shelly.
- Yeah, let's say ahoy to our first dish.
(lively music)
This is calamari.
- And this is the most drastic difference
from plate to plate I've seen
in the exercise of this series!
- These have no batter at all.
- [Link] What on the Earth?
Well, okay.
- Now a lot of people say
that cheap calamari is just pig anuses.
- Well, I'll be the judge of that.
Having eaten it.
Boy, that's not good.
That's not even worth finishing.
(spits) Yep, going in the trash.
You know what?
It's gotta actually be good
for me to send it down the gullet at this point.
- I think it might've been better
earlier in the day.
- [Link] And these, these are what?
- Frozen food section.
- But there's no...
- Tastes pretty good, though.
- Yeah. - That's gotta be
frozen section, but it tastes good.
- [Link] That's better to me.
- Now first of all, what's the difference
between this and this, with the legs?
- No, yeah, I don't like to eat the leggy part
because that makes me think about what it is.
- So that's the squid body
that's just been carved up?
- I don't. You know, I'm just not gonna think about it.
But that one's good.
- Oh, and it tastes peppery.
- [Link] It does get a little fishy.
- This one is- - This one's peppery too.
Spongier.
It seems the most authentic.
- It's less uniform.
- I just don't like calamari,
I think that's what it's coming down to.
But I'm gonna vote because there's,
I might actually vote for that.
- Okay. - I don't...
- [Stevie] You can just nicely pick
which ones are your favorites,
'cause it's just really up to you.
- Yeah, that's right.
- Pow, I'm gonna stab you with it, no.
- Can't have this one, it's mine.
- I agree, I don't think this is the fanciest one,
but it is my favorite one.
I really like it.
- I almost went with what I think is frozen, though.
- [Stevie] Guys.
This is a first, you both picked the frozen one.
- This one's frozen? - Yeah,
that's Safeway's Waterfront Bistro
crispy breaded calamari. - Hey, I'm pulling up
to the Waterfront, Safeway.
- Safeway, y'all!
- [Stevie] Yeah. 6.89.
So the one without breading, from the left
we have the fine dining one, Ocean Prime
Point Judith calamari for 25 bucks.
- We don't hide behind breading with our calamari.
- [Stevie] Then the casual Fish King calamari.
- Oh! - 12.95.
And finally the sit down Neptune's Net calamari
for 15.25. - Our tastes!
- Neptune's Net, by the way,
I recently stopped by there
on a trip up the coast.
And I did not get the calamari
but I got their fish and chips and it was incredible.
They know what they're doing,
I just think something got lost in translation.
- I mean, this makes sense that I like
the least calamari calamari on the thing,
but good job, Safeway. - Yeah.
(lively music)
- This is clam chowder.
I consider myself-
- A chowder man?
- I've been through some clam chowder
'cause I like it.
I like it and I like to order it.
- You've been through it,
like, you were once surrounded by it
and came through? - No, I go through
some clam chowder is what I'm trying to say.
Not too thick.
Not too flavorful.
- I don't think that's too bad.
- I don't like it too thick or too thin.
But that just didn't have what I was hoping for.
- This looks a little more interesting.
- Mm. Much more creamy.
- Wow.
- That's got lots of plavors. - That's got a nice,
nice punch of flavor!
- I said plavors.
Yeah, I'm de-chowdering my-
- You gotta de-chowder your spoon.
- My spoon, and I'm still going from on my side, just.
- Now this also looks super chunky and interesting.
Got some chives in it, maybe?
- Mm.
Celery forward.
- It is too celery forward.
- If that's one of the first things you can taste,
i.e. forward, that's a problem.
I predict this is gonna be bad.
(gasps) You're doing that Dad breathing over here.
Blah! - That's not good.
- No.
- Yeah. I'm not gonna spit it out.
- Okay.
- I'm gonna have some decorum.
- I'm spitting it out
just like I do in restaurants.
Just so I don't have to tell 'em what I think of it.
- No, I mean, listen-
- Oh yeah, this is automatic.
- First of all- - For the people.
- We're on the same page, is this the frozen one?
- I hope so.
- [Stevie] That is the fine dining one.
So you both get to do a fancy pants dance, together!
- But it's a dance with a fish this time, right?
(gentle jazz piano music)
- [Stevie] Oh, yeah.
(Link yelping)
- Look at that, man.
We like fancy clam chowder
but you knew that about us,
you knew we were fancy chowder boys.
- [Stevie] Yeah, that's from King's Fish House,
It's $9. - That is good.
- [Stevie] And then from the left we have Walmart's
Marketside clam chowder for 3.27,
Bubba Gump's for 7.99. - Bubba Gump!
- Too celery.
- [Stevie] And then Fish King for 5.95.
- Huh. - Hmm.
- I'm disappointed in you, Fish King
because you normally don't disappoint.
(lively music)
Just wanna take a second to humbly invite you
to check out the "Mythical Kitchen" channel.
- Humbly. - I'm so proud
of the work they're doing over there.
- But, humble brag. - Humbly, yeah.
- Josh, Nicole. - This is a humble brag.
- Trevor, Trevor you're even over there.
- Hello! - Doing stuff
on the "Mythical Kitchen" channel,
putting out all types of interesting recipes
and food creations, check 'em out.
Don't knock it until you try it.
Like me and this.
- Stevie, what is this?
- [Stevie] This is salmon.
- Ah! - This is salmon.
- Ah.
And these are salmon dishes,
the most straightforward salmon dish
that each place has to offer?
- Yeah, that's right. - Correct.
- Which this one has some sort of sauce on it.
- That tastes, or smells, like a garlic butter.
That's a pretty tasty salmon. - Woo!
That is garlicy salmon.
It's grilled, gotta see the grill marks.
- That's a good salmon. - Mhmm.
- This is more, whoa, whoa,
it just popped right off of there.
- [Link] It looks kind of burnt.
- It looks like it may have,
this is a little past medium.
Like an Asian glaze, that's good.
- [Link] It's a good taste, too.
- Mm.
- This one looks good.
This one right here scares me
so let's get down to it.
This one has a glaze of some sort.
Mm, this one's a sweet, sweet glaze.
- That's a pretty high quality piece of fish.
- Mhmm, because it's not that fishy.
- I don't like the flavor profile as much though.
- I like it second to the garlic.
And I'm a little scared here,
'cause this is just like-
- This looks, I don't know.
It could be, well, I can't do anything with this.
- I mean, it's just a piece of salmon.
- Oh. (laughs)
- Yeah, just flick it in my crotch.
- I'm having trouble.
I'm having salmon troubles.
- That's gotta be a non-voter.
Yeah, so, between these two
it's kind of a toss up for me.
But I'm really loving this garlic cream sauce.
- Alright.
- What you think?
- I'm going with this one.
I actually like that flavor. - Soy glaze, yeah.
- Profile better.
- It doesn't distract from the salmon,
I just don't love salmon that much, so.
- [Stevie] So, Link, the one that you picked
is from our casual place, Fish Dish.
- I told you. - For 15.59.
- I like it.
- [Stevie] And Rhett, the one you picked
is our fine dining Ocean Prime
teriyaki salmon for $48, which means
you get to do the fancy pants dance.
- Teriyaki! (gentle jazz piano music)
Skewer yourself!
- Screw yourself?
- Skewer yourself! No. (laughs)
It's like, you know, it's a-
- Screw yourself, man!
You're too fancy.
- You're too fancy!
- The one is- - $48?!
- [Stevie] From Bubba Gump's,
it's Maker's Mark glazed salmon for 22.99.
- That's cool, a colab.
- [Stevie] Yeah, the last one is frozen,
it's Target's Good and Gather
and that filet would come out to about six bucks.
- Yeah. I see why.
(lively music)
- These are lobster tails.
- This one is distinctly different.
- That one's, yeah, it's just kinda like
it just kinda rolled over and split open.
Oh, thank you.
What, do you want me to?
- I don't know, I didn't mean to do that.
- Do that.
Now, are we gonna do a little butter dip?
I see all of them have-
- Yeah, this is the butter
from the actual place is what I've been told.
- [Link] Okay.
- [Rhett] So-
- Frozen wouldn't have butter with it.
This first up, with nothing to compare it to,
also nothing to season it with, apparently,
it's not horrible.
- Actually, that's not bad at all.
- Yeah, it's not.
- It's super- - Whoa!
Argh, it's alive!
- Let's just, we'll do a grab, a hold.
Just like that.
Of the back.
And then you can dip.
- And then I'll, you abandoned me.
- You're making me nervous.
- Okay.
That one's better.
- [Rhett] This one's seasoned better
but I'm telling you, the lobster quality
is not as good as the first one.
- It's not as tender.
- [Rhett] That's more rubbery.
- Well, I mean, you know.
- Lobsters are tough.
- A little behind the curtain here,
but I mean, these things are takeout
and then you probably have to warm it up,
but when it's frozen, it's just made here, you know?
- Yeah. But I'm just-
- So we gotta take that into account.
Of course we don't know for sure that that's the-
- I'm just super surprised
at how good that first one was.
- After looking at it?
- Yeah, I'm just saying flavor-wise
it really just was a really solid lobster.
That's better than this one for me.
- It's a little more tender, yeah.
- Hmm. Hmm!
- That sprinkle stuff on it is not as profound.
- Speaking of profound sprinkle stuff.
- Now this one's got some profound sprinkle stuff,
and they just lopped the whole lobster in half.
- Yeah, it's a different presentation.
- Let me get some of that lobster out of there!
- Please don't knock the butter over.
- Come on. And then a little bit of butter.
I'm gonna put down that.
That one's the least tender, but-
- That's some good Cajun flavor.
- Yeah, I really like that flavoring.
- I would not be disappointed, honestly-
- With any of them. - With any of these.
- You didn't like that one as much,
You know what?
I actually like that one the most.
- I, having gone back to it,
this butter is incredible
and that lobster is,
just the flesh of the lobster
is the best lobster.
That's how I feel, I'm just being honest.
It doesn't look good.
- I think it's frozen. - Okay.
- Is it? - Link,
you've chosen Red Lobster.
- Yeah, buddy!
- [Stevie] For 13.49 for that lobster tail.
- Did we get the Cheddar Bay with it?
'Cause-
- But Rhett. - I'll biscuit it on.
- [Stevie] Rhett, you've chosen
Sam's Choice frozen.
- Hey. - Which comes out to 7.37
per lobster tail. - Hey, I'm not ashamed.
- Not bad at all.
You and Sam are making similar choices.
- I like what happened here.
- [Stevie] So then we have
the sit down restaurant, Smoke House restaurant,
Australian lobster tail for $45.
- Good gosh!
- [Stevie] Oh, but wait, because then we had
the fine dining Arroyo Chop House
Australian lobster tail for $84.
- Whoa! - I just saved a lot of money.
- Whoa. - Yeah, you did, in fact-
- I wonder, what does that bring our totals to?
- [Stevie] Yeah, the lowest possible total was 23.53
and the highest possible total was $166.
Rhett, your perfect meal total was 71.26
and Link, your perfect meal total was 44.97.
- Oh wow!
- I am a cheapo.
- You've never come out on top
in the fancy department,
but even when I went to Sam's for lobster. (laughs)
- Yeah, I know.
- You're still cheaper than me.
- By a lot!
- Oh, wow.
I don't know what we've learned,
but we're still learning.
- Sam's making good choices for lobster.
That's what we've learned.
- Good choices.
- Subscribe and click the bell.
- You know what time it is.
- I'm Darielle.
- I'm Mike.
- And we're climbing Athabasca Glacier
and it's time to spin the wheel of mythicality!
- Yay!
- It's windy on that glacier.
- And you gotta watch your step on a glacier.
Click the top link to watch us create stunning,
one of a kind sea shell jewelry
for our wives on "Good Mythical More".
- And to find out where
the wheel of mythicality's gonna land.
- [Nicole] Ketchup is a smoothie!
- [Josh] Yeah, I put ice in my cereal, so what?
- [Nicole] That makes no sense.
- [Trevor] A hot dog is a sandwich.
- [Nicole] A hot dog is a sandwich.
- [Josh] What?