Fish Smoking in Senegal with Chef Sean Brock
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- Опубликовано: 30 сен 2024
- Chef Sean Brock travels to M'bour, Senegal where he learns the local technique for smoking fish.
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I got no problem with eating fermented fish, considering I use fish sauce quite often. I also eat sundried/smoked pollock (bugeochae) as well, so having the fish open to the elements doesn't really bother me either. Katsuobushi (which I love) is also a smoked and fermented fish product, but it is prepared in a far more sanitary fashion.
Comparing food preparation in Vietnam/Korea/Japan with that of Senegal may not be a fair comparison. However, those buckets have dried on grime and looks like it hasn't been cleaned since the day it was bought - the same goes for the grill top. I don't mean any disrespect, but I don't think I could eat this.
I've never really enjoyed the smoked fish that I made at home but I realize what I'm missing now....flies!
I seen this in Africa too. Pit BBQ Gullah Geechee 🙌🏿 Senegal
I appreciate the idea that Senegal has far from sanitary food handling techniques. Nor would I ever try that crap. But I can appreciate the technique that we can replicate here...
Absolutely vile, the conditions of the equipment and tools used to prepare the fish is far from sanitary with all the grime and dirt around as well as the disgusting and unsanitary environment in which they're preparing the fish. I wouldnt eat this even if someone paid me to do it. A health inspector would have a field day.
Your point being? Your standards for "clean" is not the same all around the world. Look at this way, France laughs at Americans and their phobia of "dirty" food. Does that make France better than you?
And the whole world laughs at the vile, putrid conditions of African "cooking". Absolutely disgusting and vile, there's a reason these countries are disease factories.
TrogdorBurnanator How can you possibly defend this lol? France laughs at America because America thinks eating snails are vile but they are still cleaned with water and cooked with heat to remove all possible bacteria so the food is sanitary and good to eat. These Africans think it's okay to store raw, salted fish in a lukewarm rust-covered bucket that has not been cleaned of it's previous fish-stains and fish scraps still stuck to the sides and then eat it after a week.
I dare you to put a gutted salted fish outside in the sun in a rusty bucket for a whole week then eating it afterwards. YOU KNOW it's gonna be fucking disgusting and you'll probably be spending your next 24h throwing up.
Asian foods have various types of sauces and preparations of essentially rotted fish prepared in similar fashion. I've not heard of many problems arising from these practices.
GRAHAM D Wow, you're a bright one!
The Sean Brock Episodes where awesome. He seems really chill.
Seriously? Whilst the cooking technique may be sound, their implementation is typical third world.
Sure, laud their intention.... but the insect infestation, filthy cooking area and general complete lack of sanitation cannot be ignored.
Again.... seriously?
ur a typical first world dick
None of that looks edible.
The fish is literally being prepared in a dump.
Seems like a disease factory.
I'm glad you're right and the people on Senegal are wrong.
I really cannot believe you posted this disgusting food preparation area as something that is to be learned from.