Episode 3: Lillooet—Sockeye Salmon скачать в хорошем качестве

Episode 3: Lillooet—Sockeye Salmon

Chef Ned learns traditional Xwísten net-harvesting and wind-drying techniques before cooking sockeye salmon in a pithouse. Celebrity chef Ned Bell makes the third stop on his Rainforest to Rockies road trip in British Columbia, engaging with farmers, fishers, and makers along the way, to uncover BC Beyond the Plate. On the road to Lilooet, the chef recounts why wild salmon are such an important species in BC culture and cuisine. He walks the traditional territory of the Xwísten Nation with one of its members, learning ancient techniques for net-harvesting and wind-drying salmon that have sustained them for generations. In a traditional pit house, he cooks over live fire, crafting a Wind Dried Sockeye Salmon Frittata. Subscribe to Super, Natural British Columbia’s YouTube channel: http://bit.ly/4bBgoSv BC Beyond the Plate series: https://bit.ly/4cDQw9H Learn more about must-try foods along Rainforest to Rockies: https://www.supernaturalbc.com/storie... Chapters: 00:00 –Introduction to BC Salmon 01:52 –Traditional wind-dried salmon 03:29 – How Salmon is Wind-dried 04:35 – Cooking in traditional pit house. 06:01 – Final dish #supernaturalBC #BritishColumbia #BCBeyondthePlate #BCfood #XwístenNation #BCsalmon #fishing #salmon