Welcome to Good Mythical More. We’re gonna eat some tinned fish. It’s tinned. – Tinned. – Like in the past tense. Tinned. And then you untin it and you eat it and it makes you cool and healthy. It’s a trend, apparently. We’re gonna, try the cheap and the expensive, see if we can tell the difference. But first, we’re gonna Boogie Down Now. ((Music)) Yeah, I never picked up the bass before. ((Laughing)) I just saw it. It was just staring at me. Never picked up the bass before? So. Tinned fish. My exposure to this is twofold. One, for years, whenever you start looking at, like, medical advice about getting your Omega-3s. Yeah? Tinned fish, sardines, etc. Oily fish, great source of that. If you’re following along, or if you’ve just joined us, just want to reiterate that Rhett just told us his first fold. First fold. Of. Thank you for clarifying. Tinned fish. He’s about to tell us his second fold. Second fold is, TikTok, people, anything that you can be into. People on TikTok have got the corner on the market. So now, of course, they ruin everything, now they’ve ruined tinned fish. If you’re just joining us, Rhett just summarized his twofold understanding of tinned fish, and you missed it. You gotta be here on time. It’s hard to join. ((Confetti Pop)) Good God. ((Laughing)) – [Stevie] It’s your mystery prize. I don’t understand. – [Stevie] That, I want to be clear, we did not have prepped for your mystery punishment. It was only your mystery prize. That felt like a punishment. – [Stevie] No, no, no. It was a prize. What’s number three? Please, tell us about number three. I forgot. ((Laughing)) I just forgot. – [Stevie] You did something. Will you, will you each hold up the number three on your, on your hand? Link? Okay. There was a mini trend and now I’m seeing why it stopped of, men when you ask them to hold up three on their hand, not holding it up. In the way that you both just did. Like what? – [Stevie] For some reason. Like, they’d use like their thumb and their pointer and, you know, and not do the, the three in the middle, but. That was a trend? – [Stevie] Well, obviously not a good one because you both just bucked the, the. Hey, we’re trend buckers. What about that? So I actually have bought some tinned fish and they’re sitting in my cabinet. One, two, three, four, five, six. I’m a man. And a couple of times, I’ve gotten it in my mind to try to eat them, but each time, it has been, it has been a difficult process. And if it’s a difficult process for me, it’s going to be next to impossible for you. But I suggest hot sauce, and let me tell you right now. Tabasco goes great with these, but my favorite hot sauce right now, for this style, Louisiana. Did you request this, or did they just bring it out? They just know what’s up. A hundred years of flavor. The Mythical Kitchen knows what’s up. They use, they use Crystal. You can go heavy. You can go heavy. – [Stevie] Sardines in olive oil, is the first thing that you’ll be tasting. And one side has, cheap, ugly brand, and the other side has the trendy, cool brand. I mean, this one looks longer and more. Longer. Intentional. Oh. Oh. A little dry. First bite, first bite of any seafood is always a little, it’s a little tough. Oh, these aren’t from a sea, they’re from a lake. Oh, really? No. No, they’re from the sea. You gotta acclimate the fact that. Oh, I’m doing, my mouth is doing this, huh? To my body. I just don’t, I gotta eat this one first and know what’s happening. I don’t know if anyone enjoy, does anybody enjoy them? – [Stevie] Yeah, I think you have to also make sure that your accoutrement is, up to. What do you think about hot sauce? – [Stevie] I think it’s good. What do you mean accoutrement? Like a little spoon or something? – [Stevie] No, like your little side, your little side pieces. Saltines is, you know, traditional, I suppose. But not what I would advise. You have to have maybe like a, a crusty French bread and some really good butter and some herbs. I almost enjoy these. – [Stevie] Well, you’re both really, doing well. I mean, Link especially, I’m very impressed by the way that you just took this. Oh, I mean, you set the bar low. It’s easy to jump over. I don’t, like, I don’t hate fish. I just don’t. – [Stevie] I mean, the lox event of 2023 would say differently. Yeah, we haven’t lived that down yet. I actually like this. I don’t think of that as fish. I think of that as, like, flesh of the fish. Yeah, right, right, which is very different. I don’t like the pink, like, when it’s, when it’s flaky and white, I don’t like the pink stuff. – [Stevie] Yeah. But you like this? Or you tolerate it? Well, I like it a lot better than that. It’s less fishy tasting. Yeah, I’m into this. This is clearly better. This is trendy. – [Stevie] Okay, so you think the trendy one’s on Link’s side, you both do? – Yes. – Yeah. – [Stevie] It’s on Rhett’s side. You guys like the cheap uglies. So, on Rhett’s side is the Nazarena. It’s a 11.35 for that tin. Wow. – [Stevie] And then on Link’s side is Brunswick and it’s 2.16 What? So, I mean, okay. It’s so much better. But here’s the thing. This is probably better for you. Cause it, the thing that makes it taste bad is the stuff that makes it good for you. But it says wild caught and it says, oh man, my eyes are watering so bad. It’s olive oil and salt. And pilchards. You got pilchards over there? I got sardines over here. These are pilchards. I mean, what does it say in the ingredients? This one says pilchards. Sardines, olive oil, salt, and fish. Sardines, I guess, are a type of pilchard. Wild caught. Oh no. It’s, here we go. – [Stevie] I don’t think because something’s trendy and expensive means it’s better for you than. No, it doesn’t. That’s right, Stevie. No, I didn’t mean that. I mean that isn’t it the fish oils, you know how like the best part of the salmon for your health is the skin, but it’s the part that I don’t like to eat because it’s too fishy. Let’s bring in the next one. So, that’s the theory that I’m going on. Theory. That’s the theory. – [Stevie] All right, we’re, in pink territory here with some smoked salmon, but in a different type. I know you’re not a huge fan of Tabasco, but I want you to try it in this context, cause I think More than the Louisiana? Cause it’s stronger. It’s stronger. Just try it. Just try it. Just try it. It tastes like an alcoholic beverage. Exactly. It’s like, okay, so, this one has skin on it that this one does. Well, maybe it does on the other side Yeah, it does on the other side. Look at the skin. Look at the skin. It’s hiding. Okay. Just cause they turned it over doesn’t mean it went away. ((Confetti Pop)) It’s too loud. Those are too loud. – [Stevie] Oops. No, no Lucas. That was the punishment. The first one was the prize. Well, it’s our, it’s our bad. Sorry, sorry about that. But we, we had them and. I mean it, it, it just is too loud. It just is. What you used to do wasn’t. It just is too loud, y’all. ((Laughing)) It is too loud. I mean, it’s really, it’s really soured my mood. Yeah, I can tell. I can tell. We were already making the boy eat fish. ((Laughing)) Oh, smoked. Smoked. Helps. You okay? I’m just a little shook. Really smoked. There’s three pieces of confetti in my water. How many you got in yours? I already fished it out, used my fork, I already did that. Yeah. Let’s try this other one. Before I change my mind. Oh. Is this salmon? – [Stevie] Yeah, they’re both smoked salmon. That’s good! This one’s better. That one’s better. And when I say better, I mean less fishy, more meaty. Yeah, me too. I’m gonna take that home with me. – [Stevie] It’s also got a prettier color, too. It has like a richer color. Right. Oh, that sauce is making my nose run. Well. If it’s consistent with last round, I think the one that’s worse is trendy. Yeah, so that’s what we’re gonna say. The one we don’t like is trendy. – [Stevie] The trendy one is on Link’s side. Oh! – [Stevie] I led you into it. Oh, I’ve seen this one. We’ve seen this one here before. – [Stevie] Fishwife for $11. We remember the Fishwife. – [Stevie] And then the other one is Bar Harbor for 5.59 Ba Ha-ba! – [Stevie] Half the price. Remember the Fishwife she’s, she’s got three fish on her head and she’s smoking a pipe. The Fishwife. You remember her? I’m gonna take her home with me. I’m home alone this weekend. Not anymore. Now you’re with the Fishwife. What are you doing this weekend? I’m spending it with the Fishwife. She’s got three fish on her head and she smokes a pipe. And she packs by hand. – [Stevie] What’s in your cabinet? She packs by hand? She packs by hand. What? – [Stevie] What else is in your tinned fish cabinet? Are you breaking out everything this weekend? I got some on theres. Sardines. I don’t have anything but sardines. And I got like four different kinds. Put it right here. You think it can fit it in there? Yeah. Put it in there. There you go. Yeah, yeah, yeah, yeah. Yeah, nobody will know. Oh, are you carrying your Fishwife around? No, no, no, no, no, no, I’m not. Is your breast just squared? – [Stevie] When the real wife’s away. ((Laughing)) The Fishwife packs it by hand! You can’t tell there’s anything in there, can you? No. All right. Woo! – [Stevie] Up next we have white tuna in olive oil. We’ll go back to. Let’s go back to Louisiana. Great on fried chicken. Which I wish I was eating right now. Well this is the chicken of the sea, my friend. Chicken of the sea, my friend. Tuna is, this is no trouble for you. No trouble for you. I usually like it when there’s mayonnaise mixed in. Why am I, why am I so bad at this? You don’t eat enough. I’m eating so much, I’ve learned how to do it. It’s experience. That’s not bad at all. What’s happening over there? ((Laughing)) Y’all always start laughing at stuff. Trying to contain yourselves. You’re not laughing at us, you’re laughing at yourself. ((Laughing)) I know. I know how this works. What are they laughing at? I don’t know, they’re giggling over there all the time. Like, if we were the teachers and they were the kids, we would be getting on them right now. Shut up! Shut up! Link would be saying, it’s too loud! ((Laughing)) You’re too loud! Is that how I said it? – Yeah. – Too, too. That’s very oily. This one’s better, but I don’t have much of a preference. Is it Lily’s fault? ((Laughing)) What are they doing? I mean, is it us? – [Crew Member] We’re having a great time at work. It’s a fun place to work. It’s a great place to work. No place is perfect. ((Laughing)) Oh, I know what’s about to happen. Y’all should, they have sourced another one. Oh, that’s what it is. – [Crew Member] Oh, lord. Yeah. Whoever fires that off next is really on my S list. My S list. – [Stevie] There’s a lot of real dad behavior. ((Laughing)) It’s not from me. – [Stevie] Okay, so you like the one on Rhett’s side better? Oh. So here’s what’s happening. ((Laughing)) They’ve got another one of these things, but they’ve got so much fish oil on their hands they can’t set it off. ((Laughing)) They’re over there like. ((Laughing)) ((Confetti Pop)) ((Applause)) It’s too loud! That thing was bigger than Lily! ((Laughing)) – [Stevie] That was a prize one, though, so, good job with that. Wow. This one’s better. It, but it’s close, right? I thought both of them were nice. I thought this was very nice. – [Stevie] Okay. I really couldn’t tell the difference. This tastes like it could just be like StarKist, though. – [Stevie] Yeah, it’s Bumble Bee. It’s the cheap one on your side. I think I’m just used to it. – [Stevie] And then the other one is Siesta for 9.98 That’s a nice packaging. That’s what you’re paying for. Solid light tuna in olive oil. – [Stevie] This might be controversial, but I feel like when you’re doing a tinned fish, spread, the just white tuna in olive oil doesn’t belong. I’m sorry. Yeah, yeah, yeah, yeah, it shouldn’t count. Too normie. – [Stevie] Yeah, it’s too. Do you have sardines in your cabinet? But this is, this makes it, this looks like artisanal soap. – [Stevie] No. You know what I really liked is the, tinned smoked mussels, which I don’t think we have anything. Oh, wow, that’s strong. – [Stevie] Beyond fish, but, anything smoked. So, what is this? – [Stevie] This is tinned mackerel in olive oil. Oh, mackerel, huh? Mackerel. So we’ve got the long pieces. I caught a mackerel one time. You caught one, huh? Yeah, I caught him messing around in my stuff. Is that the, is that the one that, that, you were in the paper for? That was an amberjack. That was an amberjack, Link, but I caught a mackerel as well. I remember the amberjack cause every time I went over to your house, I looked at your bulletin board and you had that picture of you with the amberjack. Yep. Same picture every time. I always looked at it. 55 pound amberjack. Local boy catches 55 pound amberjack. Those were the good old days when the thing you got into the paper for was catching fish. You know? The first time I was ever in the paper was for catching a fish, Link. It tastes kind of like mild tuna. Not bad. Not bad at all. See? You might be, I think once we got out of the little fish territory, you started liking it. I like big fish. I like big white fish. Flaky fish. I mean, I always have to have that awkward conversation when I’m ordering, like, the fish of the day. I’m like, is it a steak fish or is it a flaky fish? I always feel like I shouldn’t have to ask. – [Stevie] Is it a steak fish? He means, is it a, he really means is it a red fish or a white fish. – [Stevie] Okay. It’s always a white fish. Come on. Well, tuna is a steak fish and then like grouper is a white fish. So. I like flaky filets of whiteness. I don’t like steaky chunks of pinkness. And I’m not gonna say that to a waiter. ((Laughing)) But I think it might, you might get better results if you say, is it more like tuna or more like grouper? And then, because then they’ll be like, oh, I know what you mean by that. Grouper? – Okay. – Grouper? As a man, hold on. As a man who likes flaky white fish. To say grouper, just shows that you don’t understand fish. But grouper is not the. Grouper is your fish. But it’s not the standard of white fish. – [Stevie] It’s, depending on where you are. If you’re in the south. I mean tilapia is like the cheap white fish. Grouper is so much better than tilapia. I know that. Well, I don’t know that, but I would act like I knew that. I think grouper might be the flakiest white fish. These are also a tie to me. Can’t tell a difference. Yeah. I would, I recommend the. I think they’re both good. Expensive, this cheap one. – [Stevie] The cheap one is on Link’s side, Wild Planet for 3.29 Just as good, Wild Planet. – [Stevie] And Rhett’s side has La Narval for 8.79 Mackarel. I mean, they’re both in the same color scheme. But look how much more purchasable that packaging looks than mine. Don’t matter. Don’t matter. They’re just paying more for graphic design. Except for one round, we have determined that just get the cheaper one. You know, wildly good taste. Wildly good for you. Wildly good for the planet. See, it’s also good for the planet. I’m going to put this in my other pocket. Yeah. Do that. Do that. Yeah. And I’m going to get that off of there. So you don’t, you don’t even notice. I’m going to get some grouper and have you over for a little grouper party. Is that why they call it grouper? Because you do it together? Yep. – [Link] Join Third Degree Quarterly or Annual by March 31st to get Blood Oath, Rhett and Link versus Gerard, our collectible comic book, mythicalsociety.com