Browsing Tag: food

    Seattle’s Pike Place Fish Market Has a Legendary Filipino Food Stall — Halo Halo
    Articles, Blog

    Seattle’s Pike Place Fish Market Has a Legendary Filipino Food Stall — Halo Halo

    December 3, 2019


    – You know what would be
    really great right now? – [Off-Camera] What? – Some sinigang. – Wild one! – Wild one! – Hey! (man screams) – We’re here in Seattle, Washington. I heard about a place, in Pike Place Market,
    called Oriental Mart. It’s part-grocery, part-eatery, owned by three generations of one family. Ate Lei, has become known
    for her salmon sinigang. She actually gets fresh salmon from across the street every single day. She also has something called
    the ‘Do You Trust Me’ plate. So I’m really excited to meet the family, and learn more about the
    history of Oriental Mart. – [Leila] Oh wait, wait,
    good morning Joseph. – Here’s your tomato and green onion. – Oh, thank you so, so much. For my sinigang. – For someone that hasn’t had sinigang, how would you describe it to them? – It is sour, a tamarind
    soup base that I use. – [Francesca] Has anyone ever said no? – [Leila] To sinigang? – [Francesca] Yeah. – [Leila] Maybe one out
    of 500 have rejected. – [Francesca] Ah, okay. – [Leila] Because they’re
    not used to the sour taste. – [Francesca] When did you
    start using the collar, and why? Why salmon collar? – [Leila] They sell it just to me. – Yeah, that’s what Jason was saying. – Oh, really? Yeah, so it’s true. It’s a part of the salmon
    that people usually ignore, and back then, nobody
    knew how to cook with it. – [Francesca] Oh, okay. – Yeah, it wasn’t as popular as it is now. The first fish that I
    used, which is the bangús, people were not used to it,
    ’cause it had small bones. Nobody would order it. That’s why I switched to collars. So, a couple more minutes. – Smells good. – When a customer sits here,
    especially for the first time, I always ask them, “How’d you
    find out about our place?” “My relatives told me
    to come and eat here.” – I mean, that’s how I found out about it. Chef Sheldon Simeon, you might know him. He told me about this place. His photo’s on the wall,
    – [Leila] Thank you chef. – [Leila] At this point just turn it off. – [Francesca] Great,
    cause it’s gonna cook. – [Leila] That’s good. This kind of mustard
    greens cook really fast, so you don’t wanna overcook it. – [Francesca] Wow, look at that collar. – [Leila] You can
    do anything sinigang. You could do shrimp sinigang,
    you could do beef sinigang, you could do pork sinigang, I
    love the spare ribs sinigang. This the finished product. – [Francesca] So in the
    summer, you fry your collar? – Yes, you know what, I
    got some big ones here. Maybe I should fry you guys some collars. – Okay. – [Leila] Sometimes we get so much of it, we decided, hey why don’t we fry some. This is a seasoning from Pike Place Fish. The Pike Place Seasoning. – [Francesca] Oh, and you add it on there. – [Leila] Somethin’ somethin’
    that we put together. – [Francesca] Do people specifically ask for this in the summer? – [Leila] When I put this out there, it’s like gold. They just grab it right away. Now the Filipino way to eat that would be with tomatoes and green onions. You are going to make it. – [Francesca] Okay! – [Leila] Little cubes. – [Francesca] I’m not a chef guys, so. It’s a good knife. – The fish boy sharpened it for me. – The fish boy sharpened it. – [Leila] Then the green onions. The green part for
    garnish, and then the end, white part for the sinigang broth. Mix them together, a
    little touch of fish sauce, then a little bit of the seasoning. – [Francesca] Oh, this
    is how you should eat it. I’m really hungry now. – [Leila] That looks really pretty. – [Francesca] I think so too. – [Leila] Ooh, it’s
    getting nice and crispy. – [Francesca] Oh yeah. – [Leila] You did such
    a good job Francesca. – You did too, thank you. – Wow. – [Francesca] Thank you for
    letting me cook with you. – Now it’s time to taste. Something so simple, tastes so good. – The salmon is super, super crispy, and I like the seasoning that you put. I just imagine this in the summer. – I love the natural flavor. It just keeps it simple,
    you know, it’s great. I can hear your crunch. – Okay, I’m done talking,
    (laughs) goodbye. – This is my 88 year old mom, Mila. This is Francesca, Nay [Mom]. – Kamusta [Hello]
    – Kamusta [Hello] – She reminds me of my lola. – So mom’s the one that
    started this in 1971. It was like eight by 10,
    with just a few groceries. And then we bought half
    of the other store here, and then this part right here. The eatery started in 1987. – Ah, cooking? It’s not my type, but eating is my type. – Do you like her food? – Of course, she’s the cook of the family. – You got Mom’s approval. – Yeah, I guess. – When I first opened, I
    have the few of the Japanese, few of the Filipino, a few of the Thai, a few of the Chinese, that’s
    why we call it Oriental. – What was the Filipino community like, when you first opened? – The Filipino community
    were very supportive. I’m glad that I had my
    business in the market. We still would like to
    maintain that family closeness. – That’s why we only have one store.
    – [Francesca] Yeah. My sister, she helps me out. It’s just the same people
    cooking day in and day out. I told my mom, I said,
    “I’m just gonna cook this, “just like I cook at home. “If they don’t like it,
    then it’s time to go.” But dang, 30 something years
    later, I’m still here cooking. I even have a sign back here
    that says remember Leila, you love your job. I kinda look at that, when
    a customer makes me mad. I take a couple of deep breaths,
    and then I’m fine again. – Okay, so I’m gonna try the sinigang, because that’s what I came here for. We tried the fried salmon,
    which is really amazing. And that’s something you
    can get only in the summer, but the sinigang is here every single day, all year round. You just see that salmon fat, ugh. That’s when you know it’s good. Mmm! It’s just the right amount of sour. More commonly, you’ll
    see milkfish in sinigang, which in the Philippines we call bangús. The belly part is probably the best part of the bangús. I think that same kind of fatty textures you get in all parts of the salmon collar, and it cuts through the sour. That’s why I think it
    works really, really well. Okay, so this is the
    ‘Do You Trust Me’ plate. I think that it’s a really great way of introducing Filipino food for people that come by here and aren’t really familiar with it. I wanna try this longanisa. The spoon and fork method. You gotta use the spoon,
    and then you use the fork to push the food into the spoon. Try it one time, tell me how it goes. Mm, I helped make the sausage guys. My wrist is a little sore
    from all the turning, but it was worth it. I’m gonna feed some people
    today, so you’re welcome. The way they run their business is really similar to how
    a lot of families run their businesses in the Philippines. Everyone in the family’s involved, you get produce and you get ingredients from your neighbors. It’s really awesome, especially to me, to know that there’s a place like this that has existed here, and Ate Lei has been
    cooking Filipino food, in this spot, every single day, since 1987. You do have a lot of
    locals, regulars, and then you have tourists. And she’s created this really
    fun and exciting environment where if you don’t know
    what you wanna try, that doesn’t matter,
    she’ll give you everything. And it’s a really great
    introduction to Filipino food. I really hope you enjoy this
    episode at Oriental Mart, here in Seattle, Washington. If you like to click
    more, watch here (laughs).

    Fishing and Eating Like Ancient Hawaiians
    Articles, Blog

    Fishing and Eating Like Ancient Hawaiians

    December 3, 2019


    – [Mark] On the south corner
    coast of Hawaii island, there is one of the last
    Hawaiian fishing villages in the world, and it’s Ho’Okena. (water splashing) They still practice traditional
    fishing in the old style, in a canoe chumming the water the way that generations of Hawaiians have done. It is something that needs
    to be experienced firsthand. If we don’t continue
    to learn these things, that knowledge will be lost. (upbeat music) My name’s Mark Noguchi. My friends call me Gooch, and
    I’m a chef here in Hawaii. My belief is in preserving the techniques and the ingredients that we have in this place that I call home. When we talk about Hawaiian food, there’s before Western contact, and then there’s post Western contact. One of the biggest misconceptions
    about Hawaiian food is how it’s always
    presented in this gigantic, you know, luau with the
    emu and the kalua pig, and then the fire knife dancers, which, that’s not even Hawaiian! Hawaiians, they eat simply. It was largely a very ocean, or Palauea, and vegetal based diet. The reason why I’m going
    down to Ho’Okena today is to spend the day with
    one of the Hawaiian families who have graciously called
    their friends and family to come down and share their practice. (upbeat music) – [Charles] Hawaiian practices
    around fishing and planting and growing is all about sustainability. We fish with nets, and catch what we need. Opelu is a mackerel; and it’s the mainstay of the fishing village here. If you were to try and go in the water and catch them with a
    spear or something else, they’re gonna just leave. They’re not gonna stay
    around, you need to feed them. You would prepare their bait,
    which was 100% vegetable. We call that the pololu. That’s put into a bag and the
    bag is thrown into the ocean, and when it’s yanked, all the
    pololu-or the bait-is let go. The fish aggregate and
    come around and feed. We don’t separate ourselves from the land. We don’t separate ourselves
    from what feeds us. So, it’s important then to
    sustain those aggregation areas, and they did that by feeding the fish during the off season
    without even catching them. And this was a means to train the fish to come back to the
    same area all the time. It’s almost like ocean farming. (upbeat music) – [Mark] So, after you
    harvest all of this fish, you gotta clean it; and you see aunties, and you see husbands; and
    you see friends come around. Everybody knows that there’s a job to do. Today, we’re gonna prepare opelu in as many ways as possible. Fried, seasoned just with pa’akai, keeping it super simple. We’re also gonna have opelu raw, which is just cut up, and
    it’s just lightly seasoned. Opelu lomi, where you
    take it and you lomi it, and you turn it, and you mix
    it with other ingredients. Onions, tomatoes, green onions, seasoned with like just
    chili pepper and salt. We also have poi today-fresh poi. Poi is taro that’s been cooked, and it’s been mixed with water, and it is one of our staple starches. We also have ulu, which is breadfruit. Breadfruit is another traditional
    Hawaiian staple as well. And this is how we eat, everyday, simple. (speaking foreign language) One thing that we always
    do: we bless the food, that it’s a non-denominational mahalo, to all the hands and all the spirits and all the people that have come together to put all this food together. Mahalo. (crowd clapping) And then you eat. You just sit around and hang out. That’s when the stories come out; that’s everything that we
    worked for for that day. It reinforces, for myself, the importance of being able to know the difference of what it is that we’re
    cooking and serving. So good. In today’s day and age, where we are all worried
    about our resources, there are people still doing their part to preserve an eco system. It lends hope for us to continue to preserve the place that we call home. We need to take these lessons
    that aren’t shared worldwide; we need to be able to take these lessons and apply them to our daily life. (light upbeat music)

    Slave ships & supermarkets: Modern day slavery in Thailand | Guardian Investigations
    Articles, Blog

    Slave ships & supermarkets: Modern day slavery in Thailand | Guardian Investigations

    December 2, 2019


    Prawns – or shrimp if you’re American – once
    a luxury – are now an everyday pleasure. Cheap for us to buy; the human cost of their
    production is unimaginable. People are sold onto and tortured on these
    boats This is the story of globalised slavery; and
    how giant international supermarkets like Walmart, Tesco, Carrefour, Morrisons and Iceland
    are selling prawns fed by slave labour. I’ve seen 18, 20 people killed in front of
    me… The Thai fishing industry is rife with abuse,
    torture and summary executions. The captain kept on torturing him and yelling
    and beating him and at last he gave him electric shocks. After all the electric shocks … the
    guy couldn’t even stand. And then he shot him and threw him into the sea. Thailand is the world’s largest supplier of
    prawns. A six month Guardian investigation-has traced
    the complex food chain from the boat to supermarket shelf – proving for the first time – that
    the low price of the prawns on your plate depends on slave labour. Late at night a cargo boat slips into one
    of Thailand’s busiest ports. On board is Vuthy, a man who hasn’t seen land in over 18 months. ….he’s coming he’s walking behind the guy
    with the check shirt Like many Thai ports this is a hub for human
    trafficking, where an INTERNATIONAL network of slave traders often buy and sell migrants
    onto Thailand’s illegal fishing boats. And he isn’t safe. “I want to get him out of here, there are
    many bad people over there. I want to get him out of here.” The last time he was back on land, he was
    tricked and sold onto another boat. This time his freedom has been bought by a local charity,
    for just £450. Terrified and confused, and unaware that he
    is free, Vuthy fears that he’s about to be trafficked again – even free he still afraid
    to show his face on camera. Will I have to go back (to sea?) No you won’t, don’t worry Don’t be afraid they’ve paid to free you I’m the one who’s paid to get you out of there they will send you back home you can go home now A former monk from Cambodia, he was, until
    today, part of the invisible migrant workforce that props up Thailand’s multibillion dollar
    prawn industry. They kept me chained me up, they didn’t care
    about me or give me any food. He kept me outside in the wind and rain. All the workers were the same as me. We were treated like animals. But we’re not
    animals, we’re human beings. Each year thousands of migrants pay brokers
    large sums of money to smuggle them into Thailand in search of a better life. With his parents struggling to feed 6 children,
    Aung Myo left Burma to help provide for his siblings. “The broker told me how much I would get if
    I worked in Thailand. It was an easy job, he said.” After his mother died, Kyaw was abandoned
    by his father. He lived as a pagoda boy until he left rural Burma as a teenager. “I figured that I’d save some money, go back
    to Myanmar, get married and start a family.” I risked my life to come here. The journey was awful . It took 7 days. If we were too tired to walk they’d kick us
    and torture us to force us on Somehow we found the strength to keep going. Some people died on the way and some were
    left behind We were told to lie down on the floor of the
    trucks in rows Three people stacked on top of each other I was at the bottom and I couldn’t breathe I thought I was going to die. It was only after we drove out towards the
    boats that one of the guys with us who’d been trafficked before said – do you see those
    boats? We’ve been sold. I just stared. I was so depressed I wanted to die. Official Thai figures estimate there are up
    to 300,000 people working in the Thai fishing industry. The vast majority of these are migrants. Only a fraction are registered….. ….the rest are ‘ghosts’. And ‘ghosts’ are good business for the corrupt
    brokers, police and Thai officials who prey on them. One high-level broker agreed to talk on condition
    of anonymity. If you talk about the police and the brokers
    we are more like partners. And we have Thai border officials who help
    us traffic the migrants through. It’s a big chain and we all have to get paid The boat captains pay the brokers around £450
    for each worker, but once on board the men are forced to work for nothing until they
    have paid off this debt. I negotiate directly with the boat owners.
    As long as they’re willing to pay my fee, then I will arrange to bring the workers over. Then the workers have to pay off the debt
    [to the captain]. That’s the way it works. These men are chattel slaves, trapped miles
    out at sea, catching the fish that feed Thailand’s prawn farming industry. Without them, the industry would collapse. Many of the prawns we eat in the West come
    from CP Foods’ prawn farms, and some of their feed contains trash fish. This trash fish is the inedible and infant
    fish normally thrown away in the West. It’s sorted from the rest of the catch and
    loaded onto large cargo ships, which ferry it back to shore. It is turned into fishmeal and becomes part
    of the fishfeed fed to the prawns which CP Foods supply to manufacturers and retailers
    all over the world. Just about every retailer in the United Kingdom
    buys material from CP. Thai owned CP Foods are the largest prawn
    farmers on the planet. They supply most of the leading supermarkets
    including Tescos, Walmart, Morrison’s Co op and Iceland with frozen prawns and ready made
    meals. These products come at a low cost for the
    consumer, but at a high price for those at sea. Sleeping in cramped and filthy conditions,
    many survive on nothing more than one plate of rice a day. The work is backbreaking and dangerous, hauling
    nets and sorting fish for up to 22hrs a day. Those that slip up face the wrath of their
    Thai boat captain. We were close and cared for each other, encouraging
    one another. The rest of us including all the Burmese on
    all the other boats were trafficked. There were so many of us, it would be impossible
    to count them all. With little contact with the outside world,
    the only escape for many is suicide. Of the dozens of fishermen that the Guardian
    spoke to during our investigation, most had witnessed at least one. He just jumped into the sea right in front
    of me. I looked at him, he put his hands up …. I kept watching him. He sank into the
    sea. He killed himself like he wanted. Slaves who rebel are dealt with brutally and
    publically as an example to others. One eyewitness recounted what happened to
    a fellow fisherman who attacked his boat captain. The other captains came and pinned him down.
    His hands and legs were tied up with rope to the bows and he was pulled apart by the
    four boats. That terrified me! A lucky few escape. After 6 months on a boat, Ayun Myo took his
    chances and escaped into the night. I could make out ever so faintly some lights
    at shore. So I tied the buoy around my waist and swam towards the lights – I floated and
    finally washed up to shore I had no idea where I was. It was already
    getting light – I was just running aimlessly through the jungle. He was lucky – some slaves never make it back
    to land, and instead are sold from boat to boat for years on end. In a corner of Songkhla port we found one
    Burmese migrant back on land for the first time in almost two years. He was to be a vital link in the supply chain
    proving the connection between slaves and the prawns on our plate. I was cheated and sold by a broker and sent
    to Kantang. After I realised what had happened I told them I wanted to go back (to Burma).
    They told me I couldn’t go. When I tried to escape they beat me and smashed all my teeth. We spoke to a crew member whose cargo boat
    brought the Burmese slave back to shore. There are 4 fishermen (slaves) including him
    on that trawler. The other three are still To find out where the catch was going we spoke
    to the boat captain. – Does this boat owner have a factory for
    trashfish? – Yes. Then we followed the delivery truck to see
    which factory it was going to. This fish came from the (factory owner’s)
    own boat. And they also buy from other boats. They own about ten boats. So the owner of the factory is the owner of
    the boat as well? Yes. So the (factory) owner owns the cargo boats
    and the trawlers? Yes, the cargo boats and also the trawlers. We always buy fish from the cargo boats that
    buy from the trawlers at sea. We don’t sell to normal customers, we only
    send [our fishmeal] to the CP factory. This was proof that CP are buying fishmeal
    containing trash fish caught by slaves. Our research found that whether they had their
    own boats or not, factories were buying from cargo boats and trawlers, some of which had
    slaves, and some did not. The Guardian investigated several other fishmeal
    factories that also supply CP and found again and again that slaves were part of their supply
    chain. CP pays a premium to fishmeal factories that
    claim to buy trash fish caught by legal and licensed boats. But they never perform independent spot checks… …and have no idea what is happening out
    at sea. Even if they did the fishing licenses are
    easily faked. Unaware that he was being filmed the manager
    of one cargo boat told the Guardian how it works. Where do you buy the licenses from? We use ghost licenses! [fake] Ghost licenses! We keep the real license on one boat and the
    fake one on the other boats. How many boats do you think use fake licenses? Most of the boats. However according to Dr WAR-ah-pahn PROM-pozh,
    an international fisheries expert, and government advisor, this problem, she says is one of
    the past. Those who do not have registration cannot
    perform fishing in Thai waters – or even in international waters. We don’t see that sort
    of ghost ship to happen in this situation right now. Things have changed a lot. The boat manager explained how the illegal
    catch and unlicensed vessels get away with it so easily. Do these boats get into any trouble with the
    Thai police? No, they don’t. I’m a policeman. You’re a policeman? Really? Are you still
    a policeman now? I have many ways to make money! Well if I am here they [port authorities]
    won’t impound the boats [catch]. The Thai authorities say that combatting human
    trafficking is a top national priority. Yet when the Guardian gave the Thai navy coordinates
    for the boats from which Vuthy was rescued, they took no immediate action. Thailand is America’s second largest seafood
    supplier. Failure to act now may force the US to downgrade Thailand to the lowest tier
    of their Trafficking in Persons index, which could lead to economic sanctions and would
    see them ranked alongside countries like North Korea and Iran. Maybe that will lead the Thai government to
    realise that it is not just forming taskforces or passing laws but in fact enforcement that
    matters. There is no connectivity between labour inspectors
    and law enforcement to hold traffickers to account, and actually the government is all
    too often complicit with corruption. The Thai authorities may lack the political
    will to deal with slavery, but much of the responsibility still falls to the retailers
    and supermarkets who bring the prawns to our plate. Campaigners like Steve Trent say they have
    been warning supermarkets about slavery for years. They can say to suppliers – if you don’t make
    sure – adhere to our rules and regulations we will no longer purchase from you .. and
    that sends out a very powerful message When asked to comment on our findings of slavery
    in their supply chain, the top four global retailers, Wal-mart, Tesco, Carrefour and
    CostCo and other big name supermarkets including Morrison’s, the Cooperative, Aldi, and Iceland
    all condemned it. Some admitted they were aware that slavery
    had been reported in the Thai fishing sector, and were setting up programmes to try to tackle
    it. All declined to be interviewed. CP Food’s Bob Miller was the ONLY representative
    of the industry prepared to face the cameras and address the Guardian’s revelations. It doesn’t do us any great benefit to know
    that there is trafficking going on – that people are being disadvantaged in this way
    and the more we find out . . ., then the more uncomfortable we become. We’d like to solve the problems of Thailand
    because there’s no doubt that commercial interests have created much of this problem and it will
    be to the commercial aspects of the industry that the solutions will have to come. And those solutions, say campaigners, are
    going to mean that the big name supermarkets have to pay if they want to take slavery out
    of the prawn and shrimp supply chain. …they are actively supporting slavery by
    not acting, and conversely they could be actively working to get rid of it if they really had
    a desire… When I first came to Thailand I used to think
    we are all equal but it’s not like that here. They beat us – but why? We’re considered worthless. The fish is more valuable than we are. We are less than human.

    White Fish with Orange Sauce
    Articles, Blog

    White Fish with Orange Sauce

    December 2, 2019


    You picked a lot of oranges! Time to load these up in the truck! Thank you! No problem! Wow, I got a whole bunch of oranges. Yay! Hey guys. This time I’m making one of my favorite
    fish recipes with oranges. You can use any type of mildly flavored white
    fish like cod or tilapia for example. I usually use isaki. If you like oranges, the combination of the
    orange sauce and white fish is pretty good so please give it a try. First, I’m going to prepare the vegetable
    mix that goes on top of the fish. If you push the stem part like this, it comes
    off easily so you can eat the pepper without wasting anything. Putting the avocado pit back in, reduces the
    amount of oxygen that comes in contact with the avocado flesh, meaning it won’t turn
    brown as quickly. Many recipes involving oranges cut away the
    pith like this to improve the texture and taste, but of course this is not necessary. Next, I’m going to fillet the fish. The fins are very sharp so please be careful. There are bones here that you can slice off. You can use a pair of tweezers to remove the
    bones in the middle. I want to keep the skin of the fish, so I
    score it like this to prevent it from shrinking while it cooks. If you don’t want the skin, you can skip
    this step. Salt the fish. Next I’m going to make the sauce. Heat up the onion and wine in a pot and simmer
    with thyme or sage for a few minutes. Then, add heavy cream and butter and mix
    it well. Add orange juice to the sauce and adjust the
    flavor with sugar and salt if needed. Then strain the sauce to make it smoother. Next I’m going to fry the fish. Coat the pan with olive oil and place the
    fillet, skin side down on high heat. Gently press the fillet with a spatula so
    it doesn’t curl up. Fry the fillet about halfway, and then flip
    it and fry for another minute or so. Before it finishes cooking all the way, put
    it in an oven at 180 degree Celsius for a few minutes to finish the cooking process. Fry any vegetables you’d like to eat with
    the fish. Mix pepper, avocado, and orange pieces in
    a bowl and add some salt and the orange sauce. This goes on top of the fillet. Prepare any herbs or “erbs”. I’m going to add some orange liquor but
    it’s totally okay without the liquor as well. Rachel, dinner’s ready! That was delicious. You done, too? I actually have some more fish.
    You want some more fish?

    SeaFood of Korangi, Karachi | Fish & Shrimps | Heera, Mushka, Kukkar, Sole & Prawns | Pakistani Food
    Articles, Blog

    SeaFood of Korangi, Karachi | Fish & Shrimps | Heera, Mushka, Kukkar, Sole & Prawns | Pakistani Food

    December 1, 2019


    Asalam-u-Alaikum My name is Zia Tabarak and right now I’m at Kallu Chowk Korangi , Karachi. It’s a really vibrant environment here. So many different food stalls are setup here. But today I’m here on my friend’s recommendation… This is Meedu Fish Spot, with different styles of Fried Fish & Prawns & they’re amazing. So we decided to come here and try them out today. Let’s go & see what’s happening there. Salam uncle how are you Winter season is here & so are these Peanut stalls. These are Shami Kebabs & Parathas. This is Chana Dal. Really nice. They’re frying it on a Tava. As winters are here different stalls are selling Soup as well. On one side there are soup stalls & on the other there’s Pakola. Winter on one side & summers on the other. That’s the thing about Karachi. The weather’s really random here. It’s hot in the day & cold at night. That’s why there’s Fish & Pakola both. Absolutely. Finally we’re at Meedu Fish. Their name here is written “AH Fish Corner.” I’m here with Aslan. Let’s ask him more about this place. We’ve been here since 1977. And your father started all this? Yes. Someone told me this place is known as “Meedu Fish”? Actually Meedu was my father’s nickname. So people used to call him Meedu. Yeah So you only have Sea Food items here? Yes. And you’re open all seasons? Yep. What’s so special about your Fried Fish & Prawns that people are coming from everywhere to try it? It’s just their love. It’s the freshness of the Fish & our spices that people like. So how many kinds of fish you have? We have every kind of Fish here. And you’re doesn’t look after anymore? My father actually passed away so me & my brothers are looking after now. My brothers look after other things here. You’re Aslan’s cousin? Yes I am. So you guys do everything yourself? Yes exactly. Which fish are you frying here? It’s called “Kukar”. Kukar? Yep. What kinds of fish do you have? We have Kukar, Red Snapper, Sole Fish, Surmai Fish… And we have Fish Finger & Fried Prawns. What’s your best fish here? Our Fish Finger is the most popular here. And it’s made from Kukar? Yeah. And the Surmai Fish is kinda Bony yeah? No it isn’t that bony. You’re removing Fish Bones? Yes. So they remove the Fish Bones by hand. And you fry it as the orders arrive? Yes. That’s actually really good. Where are you from? I’m from Sialkot, Punjab. And did you know about this place? I’ve heard that their fish is really good. My friend actually brought me here to try out this place. Well then Welcome to Karachi! I’m from Tariq Road here. So how was the Fish? It was good. We had heard that the fish here is really good. It was also kinda hard to reach here ’cause of the route. Korangi is really far from the main city but people still come here. They’re now pouring the Marinade on the fish. Rehan wants me to try it out. It’s great. It’s best when you try it out fresh. Really nice! So Naeem, is this Masala your own recipe? Yes we prepare this ourselves. And this Chutney too? Yes. That’s their Chutney. What are its ingredients? All the ingredients in it are natural. We’ve added Coriander, Peppermint, Tomatoes & Chilies. These are the Prawns. What’s the rate? Rs. 2000 per KG. Prawns are usually expensive but they’re quite big in size. What fish is this? It’s the Red Snapper. These one’s are quite big in size. Our order is ready. Which one is this? This one’s Red Snapper, that’s Sole fish, Prawns & Kukar. The fish was amazing. I haven’t had anything like this in entire Karachi. I always recommend people to come here & try out this place. Fresh meat & excellent serving. Our fish is here & we had ordered Red Snapper, Sole, Prawns & “Kukar”. This Kukar fish is basically boneless. A lot of people think that it’s Shark meat or something else so it’s nothing like that. They were de-boning it right in-front of me. The best thing is that the Fish & Prawns don’t have any smell. Everything’s fresh & that’s a quality of fresh fish… …that it shouldn’t have any smell. Prawns are actually my favorite & they’ve also fried them perfectly. So I’ll first try out their Prawns. What’s this? This is Mushka (Croaker). Our Mushka is here too & these Prawns are really good. This is the Kukar Fish. I’ll try it with some Chutney first. This is the Sole Fish. A quite big chunk. It’s a also really fresh. Just check it out. Sole’s different from all the others. It’s Saltwater fish right? This one’s the Mushka (Croaker). They have variety of Fishes & we ordered most of it. Every fish is amazing, with perfect spices. Undoubtedly one of the best places to eat seafood. And specially the Prawns. These are my favorite. Let’s try out the Red Snapper (Heera). It looks so delicious. All of these fishes taste amazing. But this Red Snapper is completely different. It’s meat is a bit fatty. That’s because it’s really big in size. Overall everything was perfect. This place is a hidden gem of Karachi. A lot of people don’t know about this place. So if you want to enjoy some amazing Seafood in Winters… …then you should definitely try this place at Kallu Chowk Korangi & enjoy this fish. I hope you liked today’s video… …and if you did then please be sure to like comment & share. I’ll see you in the next episode. Allah Hafiz!

    BEST FISH ON STICK! + Chili Oil – Cooking in the Forest
    Articles, Blog

    BEST FISH ON STICK! + Chili Oil – Cooking in the Forest

    December 1, 2019


    *fire crackling* prepare stick for cooking the fish clean and wash the fish properly. Hooking up the fish on stick Cut one onion in halves and put it in the pan Add 4-5 Cloves of garlic. add 3-4 cloves Fry well Fish is Done!! Strain the oil out Pour the chili oil over the fish smells good Add some fresh parsley Delicious ! Add more oil if you want. Squeeze fresh lime over the fish Cheers! Please like and subscribe

    Mexican Food 1 – Western Shipping Line
    Articles, Blog

    Mexican Food 1 – Western Shipping Line

    November 30, 2019


    Hello everyone! See me, there must be
    a good introduction to everyone! Recently, I really like to try
    Mexican food, so I decided to take you
    to this restaurant, Chile Verde and sell very authentic Mexican food. Okay, now I will take everyone
    to order … Hello everyone I bought Mexican food and
    brought back the company to sigh the world! Let me introduce to you there are three spring roll skins called Taquitos and Mexican rice of course, different from Chinese rice. And cheese and pinto beans, this is Taquitos, with pork inside, this is avocado jam, calld guacamole, Mexican food must have guacamole
    and chili beans! This is Soft Taco, named Carnitas. Pork with Taco, plus, pico de gallo, made by Tomato I really think it is very delicious … I try to eat avocado first, and make it into guacamole, which is very delicious! Taquitos with chili beans are very satisfying and can be matched with any meat, chicken, beef, fish, etc! I try to eat chili beans again … But I still like shea butter …! thank you all!

    Do You Need a $150 Automatic Fish Skinner? — The Kitchen Gadget Test Show
    Articles, Blog

    Do You Need a $150 Automatic Fish Skinner? — The Kitchen Gadget Test Show

    November 30, 2019


    – Today, on Kitchen Gadgets, we’re testing the automatic fish skinner, Skinzit, versus a chef’s knife. – Um, sorry Cliff, no. – No? – No, I’m doing it.
    Oh. – Sorry. – Oh. – Yeah, sorry, I wanna test the Skinzit. – Alright, ah, bye.
    (laughs) – [Cliff] That’s all. – Sayonara.
    Okay. Bye. Ladies and gentlemen,
    my name is Esther Choi, and I am the new host of
    the show, Kitchen Gadgets. And today, I am testing the
    automatic fish skinner, Skinzit. (machine whirs) Versus the knife. The Skinzit is supposed to skin
    your fish in half the time, that you can do with your knife. This lever is supposed to
    grip your fish at the end, and then this part will help you skin it. Skinzit is also just like a weird name. I have some beautiful branzini here, which can be a little
    bit difficult to skin just because it’s so thin. If you were to do this with a knife, depending on your skill level, would take about a minute or two. But we’re gonna go straight
    into the competition. The knife versus the
    Skinzit, three-on-three, and then we’re gonna
    time it to see who does it faster and better. Going into this, I’m
    actually a little bit nervous because I think I’m
    gonna lose to the Skinzit and I know that usually the knife skills always win on this show, but I feel like I’m gonna be the first one to lose to a gadget, which is pretty sad. And go. Gosh. Alright, that was terrible. Two. Three. Time. That took 45 seconds,
    and already I’m noticing that there is a little
    bit of loss in the fish because you have to notch it to skin it. And there’s a little bit of meat on the skin. It’s not good, it’s not good. So let’s go to the Skinzit. And, go. (machine whirs) And time. Wow, that was really fast. Like it kind of alarmed me. So I feel like if you grab
    the end and went like this, I would’ve saved a little bit of time, but then your also kind
    of like sticking your hand which is kind of scary. And honestly, I just didn’t
    want to put my hand there, and it was not very natural to me. So it took a little bit
    longer to pull the skin out, but I’m sure if I get
    used to it, and practice, it could be a lot faster and smoother. Let’s compare products. I mean, this is pretty spectacular, because you get no loss of fish. It’s really beautiful,
    you can actually still see like some silver on the fish, which means that it’s
    a really good skin job. The clean-up of this guy, quite simple, turn, pull, and then you
    just like wash this part, you wipe down here. And then the knife, which you
    know you have in your home. And it’s like a scale that you would have to continue to practice. So is it worth it for 150 dollars? I would say that if you eat
    fish, three to four times a week, and you don’t want
    the skin, this is it for you. If not, you don’t mind, skinning the fish, or maybe just cooking the
    fish with the skin on it, then I would say 150 dollars
    is a little bit high. If you own a restaurant, like I do. This is definitely worth it, and I think that I’m gonna
    take this to my restaurant for my guys, because it’s
    pretty freaking amazing. (machine whirs) It’s amazing, honestly. Look at this. That’s crazy. I’m feeling very emotional right now, just because I feel like I
    lost to a kitchen gadget, but sometimes you know technology wins. And this thing, I’m still operating it, so I still own it, and
    I’m not ashamed to say that the knife lost to the Skinzit. (machine whirs) Be careful. To see more Kitchen
    Gadgets, that I’ve tested. Click here. – What are we testing today? Esther, here we go. – We’re testing the
    rice cooker, of course. – You do cook rice in your restaurant. – I do cook rice in my restaurant, and

    Shipping container transformed into a pizza kitchen
    Articles, Blog

    Shipping container transformed into a pizza kitchen

    November 30, 2019


    TONI: TAKE A LOOK BEHIND ME. THIS IS A SHIPPING CONTAINER TRANSFORMED INTO A WOODFIRED PIZZA BUSINESS. WE HAVE BELLA FAMILIA. WE HAVE SCOTT HERE , FATHER OF T UCKER. YOU MAKE WOODFIRED PIZZA INSIDE THE SHIPPING CONTAINER. WHAT ARE SOME OF THE CHALLENGES THAT YOU’VE FACED TRYING TO TURN THIS INTO A BUSINESS? SCOTT: INSIDE, JUST A LOT OF KITCHENS HAVE A LOT MORE ROOM THAN WE HAVE HERE. IF MY SON IS GOING TO MOVE SOME PIZZA THERE, MAKING SURE WE DON’T HIT THE PERSON STANDING NEXT TO HIM. TONI: THIS IS A VERY LARGE WOODFIRE OVEN. SCOTT: A 40 INCH DIAMETER. WE CAN HOLD EIGHT OR NINE PIZZAS IN THEIR AT A TIME. THE PIZZA COOKS IN ABOUT 2.5 MINUTES. I COOK AT ABOUT 750-775. WITH WHAT, IT IS NEVER PRECISE, BUT RIGHT IN THAT RANGE. TONI: HOW DID THIS BUSINESS COME ABOUT? SCOTT: 12 YEARS AGO, I BUILD A WOODFIRED OVEN IN MY BACKYARD. TONI: THAT IS VERY POPULAR THESE DAYS. SCOTT: I HAD MY KEVIN COSTNER IF YOU BUILD IT, THEY WILL COME MOMENT. TONI: WHAT ARE YOUR SPECIALTIES? SCOTT: I’VE BEEN DOING THIS WITH A COUPLE OF MOBILE TRAILERS FOR YEARS. IT MORPHED FROM THAT TO THIS. TONI: THEY’VE BEEN COMING FOR NINE YEARS. SCOTT: WE STAY VERY, VERY BUSY. WE DO A LOT OF CATERING. WE HAVE 41 WEDDINGS THIS YEAR. WE DO A LOT OF REVERSAL DINNERS. THAT’S REVERSAL DINNERS. — REHEARSAL DINNERS. TONI: YOU ALSO HAVE A PERMANENT LOCATION? SCOTT: WE DO NOT. WE ARE COMPLETELY MOBILE. PEOPLE CALL US AND ASK US TO COME TO PARTIES OR EVENTS. WE DO A FARMERS MARKET EVERY SATURDAY IN AUBURN. TONI: WHAT DID YOU JUST MAKE YOUR? — MAKE HERE? SCOTT: THE RING OF FIRE. USE ALL BE PEPPERONI. — ALL BEEF PEPPERONI. I MAKE A LITTLE HOMEMADE HUB IN , ABANERO RICOTTA THAT GOES ON TOP. WE ARE AT BELLA FAMILIAPIZZA.COM. TONI: BELLA FAMILIA MEANS BEAUTIFUL FAMILY. THE NAME HOLDS TRUE.