Hey everyone hope you're having an amazing day. It's mark wiens. I am in san pedro california, which is just south of l.a right next to long beach and surrounded by the massive ports of los angeles. And today we are at a place called san pedro fish market, home of the famous home of the legendary shrimp and seafood trays.

It's huge, you choose the different seafood that you want. Have you ever had a sheephead, a wild sheep head. They cook it up fresh for you. They serve it to you on a tray, a massive mountainous platter of seafood.

I'm going to share all of the seafood with you in this beautiful location, and it's going to be an ultimate seafood party. Wait. Is this a one biter? Oh, this is a one. It's a one bite! Okay, all right! Let's go cheers.

Whenever you eat a mountain of seafood on a tray, you need a friend to eat it with. Where did he go man? I just i just said hello to him: where is he dude? Can you you didn't see me right? No, i didn't see you wait. I was behind this pole. Oh, is that what oh there you go, i'm very thin.

I don't know if i can help you eat all this seafood, i'm a very small guy, sunny you ready! Dude. Are you ready for a mountain of seafood on a tree? I just got over my gout and i'm ready for gout round two. Let's do this we're very excited to be here, and it just so happened that both sunny and i were completely unplanned in la at the same time. Absolutely you have to take advantage of it.

So we're gon na use this opportunity to hang out and eat a seafood tray. Let's do it for both sunny and i this is our first time here so we're gon na walk around we're gon na start walking around. Let's go see the seafood. Let's try to figure out the process.

There's a bunch of seafood here. Um. Do you have an idea? What's your plan, you want a whole platter of seafood right, a whole platter. Do you care if it's fish, do you want like crustaceans? We definitely need shrimp because i know they're most famous for shrimp okay, but i think a giant fried fish on top of that crustaceans we got ta, get it all just a mix.

Let's get it all. Let's do it all the seafood. Okay, we'll go to the back first and check out the the fish market selection and the fresh seafood, the fresh catch of the day. They have this whole cooler here, that's all full of stuff and then over there.

They have a bunch of whole big fish. So fish are like, like 15 20 pounds, big one wow take a look. What's your name man, my name is miguel miguel nice to meet you the bear. The bear awesome.

How many pounds are you going for well we'll go for, however, many pounds can fit on the tray all right awesome, let's maximize the tray dunny, have you ever had a a sheephead, a wild sheep head. I've never had a sheep head awesome, it's huge! It has a giant forehead. Like me, it needs a little bandana right here and uh and i love the name. It's a sheephead, but i'm thinking a sheephead might be best fried yeah, absolutely crispy a crispy sheephead, all right dude.

Let's do this. We don't have gloves, but we have a bag. How about you pick us out pick us the freshest sheephead there's anything. Should i smell them? How do you know my trust is in you all right.

I think i think this one looks nice and big yeah. Oh, look at this little guy he's a beauty. Oh yeah cool, pulling them out. It's got some nice weight to it.

There you go it's pretty cool that it's choose your own fish. We're gon na bring this over to big bear, who, i think, he's in charge of gutting the fish yeah. I see him doing it right now, he's making work of some fish over so cool, he's so cool, and then we're going to proceed on to the next station. Perfect, really, that's good! Picking! It's a good! It's a good fish! Yes, it's giving his teeth rock like teeth because it eats lobsters gestation clams mussels.

Here we go all right. Thank you very much. Thank you. We got the fish we're going to move on to the seafood station where you get the tray and let's load up.

Let's do it, i see two things that stand out to me: there's lobster tail wild lobster tail about 73 dollars a pound, and then they have these giant king crab yeah already cooked 95 a pound. Oh man, 95 a pound, that's that's including the shell, but it looks amazing. Can we do one one pound, medium, clean and one pound wild regular, rather large yeah cause those well there's a wild, though? What takes the difference? Yes, two of those. It's kind of sort of the same right, yeah, please it's two legs right here on the tray, we're so uncertain here and we have no idea what we're doing, but the people that are in line and they like they have a goal.

They have a plan. They know what they're doing people come here like once a week. Probably it's definitely regular yeah, oh yeah, okay, and we, i think we ordered everything she's dishing it all out the shrimp. We got the scallops sausage, corn, any lemons or one of our hot sauces right here we have habanero hot sauce, the hottest one they have here.

Can i can i outdo the spice lord mark williams. Let's see cajun garlic butter or a spicy diablo. What's the most popular first of all, cajun is the most popular, but then there's an extra spicy diablo mix all three: oh okay, weevil! That's perfect! Thank you very much, you're welcome! So you you! Would you take all these bags and deliver to the kitchen where they cook it up? We've got the bags of seafood. We are whoa.

This place really fills up and we're heading right into the kitchen where they're gon na cook, so kitchen is absolutely amazing. It's just like a non-stop never-ending stream of seafood trays and steamy aromas of spices and butter going up what a restaurant, what a spot, what a concept, the aroma, the spices, the heat. Oh man, the aroma of the fresh seafood smells so good and again, there's all those three different flavors that you could get. We got all three mixed, so they're about to start cooking.

Our seafood tray right now to begin the process. A lot of the seafood is first blanched in hot water to kind of like cook it a little bit before. It's then gon na be transferred over to the hot plate. Mixed with the sauces and just stir-fried in a jumble of everything crab lugs go in corn goes in the shrimp, the sausage, the scallops they're all in this is gon na, be for us, and we ordered it fajita style so that first step onto the hot plate Goes on a just literally a bucket full of onions, green peppers and a few tomatoes in there butter melted butter goes on wow.

A little more butter goes on a lot. More butter goes on. Oh man, all right, and what do we have here? Man, the cajun seasoning that smells incredible. I wish you could smell this.

The aroma coming out of here that melted butter, an entire cup full of melted butter that cajun seasoning, the spice, the seafood simmering down unbelievable great time. Oh man wow nicely done man and then garlic, bread. That is a mountain of seafood. I think we did pretty well.

We have everything. Let me see if i can pick this up by myself. Dude, don't don't don't injure, don't hurt yourself sonny. I i warmed up.

That is crazy, dude! That's at least 10 pounds of food sunny pulled a muscle carrying this. So it's up to me now to carry it to the table. Wow dude, that is insanely heavy dude, that's 10 pounds of seafood on a tray, but i need to i need to have some support under this tray man, wow. Okay, let's move to the table.

Let's move outside, it's always good to have a workout before you eat. Just don't trip on the wooden planks with your tray, i'm gon na be sore tomorrow, but before we start tearing into this gigantic tray, we need to get a drink all right, so you're, making the micheladas here all right and then just pour it in and mix It up all right. Thank you very much. Oh my god.

What what is this? This is! No it's it's juice! I mean this is apple juice for people over 21 years of age in the usa, and maybe canada, oh wait. No, canada is 18.. What's this, so this is something called michelada where they mix salt and chamois, and so this one has chamoy, which is this uh fermented plum. Oh, it's yeah.

It's funny, there's nothing! Oftentimes! There's tomato sauce, there's lime, lemon juice, sometimes there's uh even chili in there and then do you pour this alcoholic beverage into the beverage into your cup and mix it all together. Oh, this is gon na be great. Yes, we have to do it. Can you drive me home? Are we shooting wait? Are we doing the thumbnail? What are we doing we're doing a thumbnail, thumbnail, normal face or a shocked face? You don't do a shock space.

Do you it's really for like to get the preteens to watch your video? Are we recording we're taking pictures, we're rolling, we're rolling all right, then? Let me tell you: this is about thumbnail philosophy. If you're trying to get the teens and the preteens, you have to look shocked. This is a shocking amount of food thumbnail that shocked, but i really am shocked. Oh we're leaking yeah.

Oh for sure it was too much we're leaking we're leaking before we started. We have an oil spill, an oil spill in san pedro, which has probably happened before. Okay but man, oh man, it's all nice. We got ta clean this up right, a massive pile tray of seafood yeah.

Well, that was a big oil spill. Let's make it look, nice we've saved ourselves, some calories by spilling. Should i i'll go get a bunch of napkins? Oh yeah, do you have a bottle opener, a giant like a crowbar yeah right? I think it'll just pop right off right pop right off yeah. There you go it's a bottle.

You need a friend to help you with, i feel, like you, weren't doing beer bombs in college. Let's see what you got. Oh, that's a good pour oh yeah, oh yeah, all right, so that is mixing. So that's mixing with that those all those toppings the salt.

In there the lemon juice there we go. Oh yeah, dude, hey well done yeah, you can pour your own drink. You got ta angle, your glass a little more there you go, won't get too many bubbles. Oh that's nice! Do you have.

Yours is a different. Color. Is it a different style? I have a little bit more of chamoy on here. Is the the fermented plum plum? Oh, look at that.

Foaminess cheers cheers man, oh it's delicious, delicious! It's even rimmed, mine's got salt and yeah cause. You've got that extra acidity and plus the extra lemon juice in there all right that, like sweet, salty, oh, it's really good very fresh. It's like i can feel the ocean breeze. This is one of those trays where you you just have no idea where to start.

I can see you're overwhelmed yeah it's over, it is overwhelming. No, you don't know what to do. Are we locked and happy? Should we start with the sheep head yeah? Let's start with the sheephead, it's right on top um. This has been deep, fried and that's the fish right there.

It's the color pop. It's right, the color changed a lot. The head is still dark and there's still like that red kind of stripe in the middle, so yeah it kept some of the color yeah. You still see that skin, that's like bright red, actually bright red in color, grab a chunk of fish deep, fried.

Oh man, look at the oiliness of it cheers first bite. First bite moist super crunchy. I love the exterior crispy, really crispy good but plain, but i think there's a lot of flavor. That's going to be coming to us very soon.

Let's set the sheep head aside: let's rehydrate those the butter, he literally poured on a michelada sized cup of butter into our tray. That's that's what i love about that. What should we go for here? Let's try! Oh scallop yeah! I just got a big old scallop right here. Let's get a, let's find a you have to rummage through the pile you have to channel in and find different.

Oh here it is a massive massive. Oh yours is huge. Oh that's! Scalloped! Are you doing it? Is this a one biter? Oh, this is a one. It's a one bite! Oh it's a one biter all right.

Let's go cheers wow, dude, that's so impressive, because there's so much seafood here you would think they would overcook some of it. Scallops are so easy to overcook right and they get chewy. That's perfect! It's like rare, it's buttery. I think they have the system down so well, because what they do is they blanch all the seafood cooking it perfectly and then, while it's on the hot plate, it's just barely there just for like minutes just a little minute, it's just to char on the butter And like caramelize on all that seasoning, but it's not easy to cook all this different type of seafood like the the correct amount.

So it's all tender and juicy, especially with the amount of customers that they have here. They know what they're doing quantity. Okay, let's move on to the shrimp, are we moving on? I thought i just wanted to have one more scale. Are there more scallops in here, one more scallop, i'm sorry, that's really legitimately hungry hold on it's 112.

and i had half a bagel for breakfast. So you don't have to include this shot, but i'm going for another scallop pill solid for amazing. It's real nice they're, outrageously, medium buttery, buttery, a little bit of pepper. I love it.

Okay, there's two types of shrimp: this one you can see is the medium sized. The medium sized deveined de-shelled and then we have the wild shell on head off still. So i think we should try the the peeled one first here we go pretty pretty awesomely good, though still easy to eat slightly like bouncy and muscular the seasoning on here. It really is an interesting blend.

I didn't know that all three seasonings together could work because it has a cajun. Seasoning was it which is like a lot of cayenne, pepper right and then the garlic comes through and then they said, diablo, it's not overly spicy, but there's like a little bit of heat like for you, it's probably a 2 out of 10 1.5 on it's, like A good but just a little something chili flavor, which i think is incredible. It's remarkable the flavor is delicious yeah, okay and then we're going to try the oh right, the wildcat shrimp which again, i think we should. I think we should peel these, though oh wow, it's like more juicy right.

It's more like everything, it's a stronger flavor, it's more like condensed, shrimpiness, it's more muscular! I mean that's the wild one. Oh you tasted different. I just ate the whole thing. Okay, so shrimp are good.

You can eat the water. We need the whole thing. Oh yeah we're going to use the whole thing you're going to need the tail. Take that i think you're just getting the tail off.

You can't even eat the shell yeah. Just the shell, it's pretty good, it's because it's so plump and juicy inside and then all that flavor. Oh, it's very soft, easy, oh man and then lick your finger. There's a must and then what mark that gives you the edge of flavor, oh okay and then mix that with a sip of the michelada whoa that amount of butter, it's sliding out of my fingers already.

Oh, that's refreshing! Oh wow yeah, i'm gon na need a nap after this. What a combination all right! What have we not tried? Yet we got sausages, they're sausage. We've got to work up to the crab right yeah. I think that should be like grand finale, okay, sausage poke yourself.

A sausage, that's big chunks of sausage. The bell peppers are mixed in the onions are just starting to melt. That's a polar cracker right! Oh yeah, oh man! Oddly enough, i never thought i would say that sausage is a palette. Cleanser uh! It's super savory oily, like you just taste the pork juices kind of exploding from there.

That's a nice sausage that snap that snap, as soon as you bite down that skin. So this is one of those things that, as you continue to eat it's going to get better and better the further you go down the more condensed the flavor, the more butter and all those spices start to like just seep downwards. Before we move on to the corn and the crab just want to read you a few facts, ooh fun facts well, first of all, it dates back to 1956 when it was first established when it first was started. I think it was in 2013, the san pedro fish market set three guinness world records in a single day for lobster cooked displayed and served fourth generation now family owned seating for 3 000 people and they serve over 30 000 shrimp trays per week.

So those are just a few fun facts. Let's get back to the, i think we should ride the corn. Do we need to kind of, like i kind of want to re-hydrate this corn? Look at that when you go back down. Look at that thick sauce.

You've got the right idea: the roll right yeah just rotate it in there until it rolls it all up. Oh look. It picks up all of that, like greasy buttery seafood condensate, plus all that caramelized spice the corner is awesome because it's sweet, but then all of that butter, seasoning contrasting the sweetness. Oh like it's, the the seasonings found its way into every crevice between every kernel.

I've got cayenne, pepper like up my nose right now. Oh it's so juicy. What's your style, do you go around or back and forth, i go around. Oh i'm gon na go circles, i'm like a type of rider.

Oh oh yeah! I just take out a whole row. I do a i normally go around in a spiral so that i never have to take my mouth off of it. Sorry i got one napkin, that's okay, i'm to the point now where i'm gon na just not use napkins and i'll take a shower at the end of the meal jump in the ocean. You want your chocolate crab.

First, that rolling move man was that's good yeah. It was key, stop it stop it all up rolling ladle there we go, they were like that size and then they they cut them into various parts to be able to fry them more efficiently. I believe you can just use your finger just scoop out. Just look at those, oh here's, the move, scoop it out and then then wipe up as much sauce as you can mop it all the firmness of it.

That's really good the stringiness of it. This flavor combination is so interesting because they it's a lot of flavor, but you can still taste the crab meat coming through. So it's a nice blend, it's not too much of either. That's amazing yeah.

It's a powerful spice seasoning that they've added and a lot of butter, but it doesn't, oddly, ironically, it doesn't cover up the flavor of the seafood scoop on some, some of those peppers and potatoes a chalice onto a crab chalice. Okay, that's a good move! Oh man! It's so buttery right bell: peppers are delicious too, i'm hoping i can break it and it'll just come out nugget. Okay, so the tendon part came out. Let's see if i can push the meat out.

Oh nice, no nice got ta, be you got ta, be careful and delicate. If you're in a rush, it's going to break it's all going to go very badly. Oh look at that. Oh dude, nice skills, man, it looks nice.

It looks so good and uniform that it looks like a fake piece of imitation. It almost looks like imitation crab. I don't know if i really give you a minute and i try to tools, fluorescent be gentle. My fingers are sliding bathe it in the butter seasoning.

Oh man, this is a bite. What a bite you ready ready cheers! Oh, it's so sweet, there's heavenly! Oh wow! It doesn't really get much better than that. No, that is outstanding. I mean this is one of the high points of my life, i'm kind of stunned.

I mean what do you with food like what moments really transcend this? I mean we've all had like good street food. It's very satisfying, but something like this. It just doesn't come around all the time, and this kind of preparation is so unique right, yeah exactly and not to mention the presentation. I don't think you could think of anything else that you'd possibly want to be eating in this setting in this location, overlooking the bay ships containers cruise ships.

In the background, this is the only thing i'd ever want to be. Eating is a tray of seafood, fantastic good, that's all and i'm very, very happy. We make a taco yeah that that ratio of three tortillas to 20 pounds of seafood yeah right. Oh no, there's like four tortillas, a tortilla sure.

Thank you. You know what you do. Is you just like throw your tortilla down and you can just grab oh wow now this may or may not work, but i think it actually that worked worked pretty well, it's a high-level move. All right! I'm gon na mix up everything in here, so we've got some potato some of the vegetables shrimp.

We have a yeah, we have a seagull, you do have on the side of us waiting to try to get a bite boom, all right, grip it and rip it here we go. Let's do a turn around reveal to the camera. Let's do a squeeze of lemon. That's fantastic.

I got you okay, i got you wow and what else? Whatever else is on your fingers at the same time, will come off into your taco. I've got something hanging. Oh man, wonderful, oh the habanero salsa. My hands are okay, i'll hold the bottle.

My hands are so slippery, you got it there, you go there, we go. You want me to pour it for you. There we go. This is habanero salsa san pedro's, very own.

Okay, that's cool! Oh! It's like sticky. You can see it's like! Oh yeah thick. You can smell that aroma, it's more like bright and fruity, not too spicy, but but good lemon makes it so fresh yeah, it's just a little bit warm yeah, i'm feeling it wash that down. No, you need to wash that down.

Cheers i'm running out of places to wipe my hands off yeah. That's how you know it was that big you are doused. You really went for it. We're gon na stay here.

We're gon na well keep on rummaging our way through the pile. The mountain of seafood. Tray but really highly recommended so good and we still have a lot to eat. Thank you by the way.

This was awesome, great idea and great selections. All the choices we made worked out you chose, and that was good too, very good excellent. Thank you yeah. Thank you thanks to sunny for joining us for this huge meal, man, these peppers and onions at the bottom, almost unbelievable, just melting so tender, oh, that food foreign.

I want to say we did it. Oh no, he revealed we failed guys. There's like there's like five pounds of food left in here, we did our best, but man that's a lot of food. I love how it's interactive.

You choose what you want. They fry it up in front of you. You have this just smoldering tray of seafood and butter and spices, amazing experience and uh and great company. Yes, it's nice for sure always good to hang out with sunny, and you guys probably already know him, but best ever food review show that's right and check out his humorous cultural food videos.

Thank you appreciate it and that's going to wrap up this video. We want to say a big thank you to all of you for watching this video remember to click thumbs up, leave a comment below. Let us know which seafood you'd want to try or if you've been here to the san pedro marcus. Let us know and remember, to subscribe for lots more food and travel videos.

So thanks again for watching and see you on the next video bye, guys.