Asia's Fermented Fish Delicacies That Smell Bad, Taste Good | Sour, Salty & Alive | Full Episode

Along the coastlines of the Asian continent and from numerous rivers and lakes, fish remains the staple of many diets.

On the remote island of Heuksan, South Korea, a notorious foul-smelling fish is transformed by the hands of regional masters into the island’s prized export: fermented skate. In the coral reefs of Olango, Philippines, teeming with life, the abundant catch means an excess of fish intestines, which lets time turn it into a flavourful fish condiment. When the Kadazandusuns of Sabah harvest their river resources in a sustainable way, they prolong the shelf life of their native catch into a fermented fish that gets a modern revival through fusion cooking.

00:00 Introduction
00:47 Highly-prized fermented skate in South Korea: Hongeo
04:16 Filipino fishermen make fermented fish entrails: Dayuk
08:52 Skate processing school and fermented skate dishes
14:01 Traditional dish in Sabah using river fish and poisonous seeds
20:27 Bosou reinvented in restaurant dishes

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About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
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