Fermented Seafood Delicacies From Ingredients Found In The Wild | Sour, Salty & Alive | Full Episode

A rich bounty from the sea is pickled and fermented, altered by microbes and good bacteria to become a mouthwatering, wild feast. From the rugged coastline of New Zealand where greenshell mussels have been foraged by the native Maori for generations, to the rocky sea-side towns of Japan where squid viscera prepared with sake becomes a tasty appetizer. In the Philippines, sea urchin roe is combined with vinegar to produce a tangy condiment beloved by foodies.

00:00 Introduction
01:56 100-year-old Japanese shop makes Shiokara from fermented squid
05:32 Hunting for sea urchins in Olango, Philippines
10:54 Multiple stages of fermentation for Shiokara
15:11 Making Toroi from foraged ingredients around New Zealand's Bay of Plenty

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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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#CNAInsider #SourSaltyAndAliveCNA #NewZealand #Japan #Philippines #Seafood

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