00:00In our next episode, we will explore the world of Linamnam.
00:08We will see the different types of delicious foods that are called Umami.
00:14So for this episode, I will prepare what I usually do on the internet.
00:19I almost always use salt.
00:21I even use fish sauce.
00:22This episode's theme is Umami.
00:25We're intending to use this for our Umami episode.
00:28So the Linamnam that plays in your mouth, that's what we're really trying to achieve.
00:33Along with our discovery of the ingredients that bring Linamnam to the food we eat every day.
00:39The cheese flavor immediately penetrates your mouth.
00:43That's where the Umami plays.
00:45There are culinary artists that I don't need to import from other countries.
00:49Or when I go to Davao, at least I can taste the quote unquote authentic blue cheese.
00:56Whenever we taste a dish, we usually look for the feeling of the whole taste of the food.
01:03The unique feeling that wraps around the tongue in every bite.
01:07The tongue has a little sound that convinces us,
01:11Come on, let's eat.
01:15In Japan, this experience is called Umami.
01:19Which means pleasant savory taste.
01:22We, Filipinos, use the word Linamnam for this taste.
01:27It's not surprising that we have our own translation of Umami.
01:31Especially since our country is rich in seafood.
01:34Which is one of the main sources of the delicious taste of food.
01:39Pilaring Aquafarm here in Pangasinan is one of the many places that brings this taste to Filipinos.
01:45Through their fishponds that cover at least 3 hectares.
01:53How hard is it to maintain?
01:56It's hard to maintain because first of all, you need a good caretaker.
02:03Because the life of the fishpond depends on the caretaker.
02:06The life of the fish, the water must always come out.
02:10Because if the water doesn't come out, that's the cost of...
02:16They die?
02:17Yes, they die.
02:18What do you call it?
02:20In Pangasinan, it's like a fish kill.
02:22Fish kill, okay.
02:23Because there's not enough oxygen.
02:24The imbalance of the environment in the water.
02:26Yes, so the water must come out.
02:29How much of your property do you clean?
02:35For example, if we grow out in a pond, around 5,000.
02:43We also visited an aquaculture farm in Pampanga.
02:46We also experienced the taste of seafood in different dishes.
02:56It's so good, I feel like I want to eat it.
02:59We don't have anything to eat.
03:00This is the most delicious part.
03:03Did you know that even in the mountainous areas of Rizal,
03:06you can experience seafood?
03:10Here in Wavecrest Aquaculture Inc. in Antipolo,
03:14you can find delicious mud crabs.
03:18Usually, when we crave for or want to cook our favorite fish,
03:24we will source it from the market.
03:26Or usually, from our sources that are related to fishponds in the areas.
03:32But there's a third option.
03:34Here, we can see the fish that were raised in an aquaculture setting.
03:41So, softshell is…
03:43Is this a kungfu?
03:45This might sound funny, but is this a species or a stage?
03:50No, actually, it's a stage of crab.
03:53Okay.
03:54Because all crustaceans, crabs, shrimps, lobsters,
03:58all of them undergo softshell.
04:01Okay.
04:02Because they don't grow like mammals that you can see growing.
04:05Yes.
04:06For them to grow, they need to come out of their old shell.
04:09Okay.
04:10So, this is the usual size of softshell.
04:14We really have to deliver this frozen?
04:16Actually, blast frozen.
04:18Because a lot of people don't know,
04:22when we say softshell crab,
04:25it's the one that replaces the shell.
04:29Now, the problem is,
04:31when we deliver it to you, it just replaces the shell.
04:35After about 3 to 5 hours,
04:37it will become hardshell.
04:39It will start to grow.
04:41This system is called clear water rust or recirculating aquaculture system.
04:47So, this water is very environmentally friendly.
04:50It just circulates.
04:51So, we don't discharge the rivers.
04:53We don't discharge at all.
04:55We just add because it reduces due to evaporation, spillage.
05:01Also, our customers are happy
05:04because the crabs they receive
05:07come from a clean environment.
05:12We're fortunate to have four species of crabs.
05:15All of them are from the Philippines.
05:17Compared to other countries?
05:18Compared to other countries.
05:19For example, in Malaysia, they only have two or three.
05:23In Thailand, they only have two.
05:26In India, they only have two.
05:27We have four.
05:28What species are they, sir?
05:30Giant Green Crab or Bulik.
05:32I'm familiar with Bulik.
05:33Red.
05:34Red is the most aggressive.
05:37Okay.
05:38Then, brown.
05:40That's what we call native.
05:42I see.
05:43Then, there's violet.
05:45What species do you care for specifically?
05:47What species?
05:48Actually, most of them are red for softshell crab.
05:52That's the best for softshell crab?
05:54Yes, for softshell crab.
05:55Because they eat aggressively.
05:56Yes.
05:57So, they go down fast.
05:59Then, there's Bulik or Giant Green Crab.
06:03Then, there's brown.
06:05Okay.
06:06So, this is what you were talking about earlier about the classifications.
06:09Yes.
06:10What is this, sir?
06:11That's Bulik.
06:12This is Bulik.
06:13Because it's greenish.
06:14Yes, green.
06:15So, we can see.
06:16There.
06:17This is class A.
06:19I would assume.
06:20Yes.
06:21That's class A.
06:22Just like fish and shrimp,
06:24Alimangon has a natural umami flavor that brings depth to their flavor.
06:29And there's a natural sweetness that can add a unique flavor to the dishes.
06:36So, how stressed are they?
06:37Aren't they sensitive to stress?
06:41Crabs are very sensitive to stress.
06:44Okay.
06:45What are the effects for them?
06:47They die easily.
06:49Okay.
06:50So, it's very meticulous to take care of them.
06:55Yes.
06:57So, how much does this weigh, sir?
06:59It's around 800.
07:01That's around 1 kilo.
07:03It's 888 grams.
07:04That's a good number. You're very lucky.
07:07If you light it up,
07:09you won't be able to see the line.
07:11So, it means that the crab is whole.
07:13Yes.
07:14I see.
07:16That's a good tip. I didn't know that.
07:18One more thing, Chef.
07:20To know if the Alimangon is fat or not,
07:22you have to press on these parts.
07:25Okay.
07:26If it's hard and it doesn't fight back,
07:29this one is solid.
07:30it means that it's fat.
07:31It doesn't fight back because it doesn't get hurt.
07:34It means that it's not hollow anymore.
07:38It's full of meat.
07:39There you go.
07:40Sir Jeff, this is the part that we're gonna deliver.
07:44We're just securing its claws.
07:49There you go.
08:00This is mine now.
08:03Thank you, sir.
08:18You're welcome.
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