0:00:02 > 0:00:03I'm Stefan and I'm a food adventurer,
0:00:03 > 0:00:06which means I've eaten the most delicious,
0:00:06 > 0:00:07the most dangerous
0:00:07 > 0:00:09and the most disgusting food on earth
0:00:09 > 0:00:11and now I'm going to serve it to you
0:00:11 > 0:00:15because this is Incredible Edibles: Gutbusters!
0:00:15 > 0:00:17CHEERING
0:00:40 > 0:00:41Welcome to the show.
0:00:41 > 0:00:44I'm here at Gutbusters HQ with a bunch of ravenous food explorers
0:00:44 > 0:00:46and here they are!
0:00:49 > 0:00:52OK, guys. We eat some challenging stuff on the show.
0:00:52 > 0:00:55- Are you prepared to try anything? - Yes!- Whoo-hoo! Of course they are.
0:00:55 > 0:00:58But of course, all this mayhem would be wasted
0:00:58 > 0:01:01without you watching at home, so here's what's coming up for you.
0:01:04 > 0:01:06We dredge the oceans
0:01:06 > 0:01:09and bring some of the world's weirdest seafood to the surface.
0:01:09 > 0:01:12You get the head and suck out the brains.
0:01:14 > 0:01:16Newsround's Joe Tidy tries something
0:01:16 > 0:01:18usually found washed up on the beach.
0:01:18 > 0:01:21I'm not a huge fan, I'll be honest.
0:01:21 > 0:01:26And three Mystery Mealers come face to face with a daring fish dish.
0:01:27 > 0:01:29I gave you a cheek each.
0:01:33 > 0:01:37- OK, who loves fish and chips? - Me!!
0:01:37 > 0:01:41- Who loves fish fingers? - Me!- Excellent.
0:01:41 > 0:01:44Brilliant news, because today's show is all about fish.
0:01:44 > 0:01:46But I'm not going underwater on my own.
0:01:46 > 0:01:48Give a massive round of applause to my volunteers,
0:01:48 > 0:01:51- Louise, Jennifer and Russell! - CHEERING
0:01:53 > 0:01:56- So, guys, do you like fish?- Yes. - Yes.- You all like fish. Brilliant.
0:01:56 > 0:01:58OK, well, let's get started.
0:01:58 > 0:02:01That lid, there, Louise, let's see what's underneath it.
0:02:01 > 0:02:04- What do you reckon that is? - Salmon.- Smoked salmon.
0:02:04 > 0:02:07Dig in and see what you think of it.
0:02:07 > 0:02:09Now, smoked fish is a huge treat
0:02:09 > 0:02:12but the big question is why did people first start smoking it?
0:02:12 > 0:02:14- Any ideas?- To make it taste better?
0:02:14 > 0:02:16Well, before fridges were invented
0:02:16 > 0:02:20people needed ways to stop it going rotten before they could eat it,
0:02:20 > 0:02:21so they came up with smoking.
0:02:21 > 0:02:23It doesn't cook the fish
0:02:23 > 0:02:26but it leaves a layer of smoky gloop that stops bacteria growing.
0:02:26 > 0:02:29- Can you smell the smokiness in there?- Yes.
0:02:29 > 0:02:33Pull up the second lid, Jennifer. OK, what have you got there?
0:02:33 > 0:02:36- Er, some sort of fish. - It looks quite strange, doesn't it?
0:02:36 > 0:02:41These are kippers. It's another smoked fish.
0:02:41 > 0:02:45Now, kippers are herrings. You tend to eat them for breakfast.
0:02:45 > 0:02:48Russell might be dealing with that one for a while.
0:02:48 > 0:02:50It tastes like smoked mackerel.
0:02:50 > 0:02:54I don't know if it's still the taste from that, but it's smoky.
0:02:54 > 0:02:57- I think it's that but it's kind of like...- They're both smoky.- Yeah.
0:02:57 > 0:03:01There's something trying to escape from under there, can you see?
0:03:01 > 0:03:06Oh, ho-ho! That is a couple of beautiful Arbroath smokies,
0:03:06 > 0:03:08locally smoked haddock.
0:03:08 > 0:03:10So let's dig into that.
0:03:10 > 0:03:13The skin's quite tough but once you're into it the flesh is tender.
0:03:13 > 0:03:16- There you go. - Mm! Tastes like chicken.
0:03:16 > 0:03:19That's really nice. It does taste like chicken, in a weird way.
0:03:19 > 0:03:22Now, the thing about all of these is that they are all smoked.
0:03:22 > 0:03:26Now, smoking is really, really messy and it's really smelly.
0:03:26 > 0:03:28- Do you want to give it a go?- Yeah! - Excellent.
0:03:28 > 0:03:30Let's get smoking.
0:03:33 > 0:03:35So we've got lots of different fish,
0:03:35 > 0:03:37some of which I've never tasted smoked before,
0:03:37 > 0:03:39- so shall we give it a try? - Yeah.- OK.
0:03:39 > 0:03:44So, Louise, pick up that big piece of fish. It's called pollock.
0:03:44 > 0:03:48- Jennifer, what have you got? - Is it er...? I've no idea.
0:03:48 > 0:03:50It's sea bass.
0:03:50 > 0:03:52Russell, what have you got? Look at all those little fellas!
0:03:52 > 0:03:54- HE LAUGHS - Look at its face!
0:03:54 > 0:03:57- What do you reckon these are? - Fish.- Brilliant!
0:03:57 > 0:03:59These are whitebait.
0:03:59 > 0:04:01They're tiny and you eat the whole thing.
0:04:01 > 0:04:05Now, I've got the classic thing that you smoke,
0:04:05 > 0:04:07a beautiful, beautiful salmon.
0:04:07 > 0:04:11The first to do is to scale it and then you take the head off.
0:04:11 > 0:04:14It looks slightly brutal but it makes life a lot easier.
0:04:14 > 0:04:17So nice and firmly behind the shoulders.
0:04:17 > 0:04:19KIDS GROAN
0:04:19 > 0:04:21There you go. That's for you. Keep that for later.
0:04:21 > 0:04:24And then you cut all the way along the back.
0:04:24 > 0:04:27If you're using a sharp knife, you need an adult to help you.
0:04:27 > 0:04:30There we go. That is one beautiful side of salmon.
0:04:30 > 0:04:33The next stage is to put it into salt.
0:04:33 > 0:04:37Now, in here, you've got one that's been salted for a while.
0:04:37 > 0:04:38Dig it out and let's have a look.
0:04:38 > 0:04:42When you put fish in salt, the water that's naturally in the fish
0:04:42 > 0:04:46starts to be drawn out into the salt and the fish draws salt into itself
0:04:46 > 0:04:48and that firms it up.
0:04:48 > 0:04:52So if you give that a squeeze, you can feel it's a lot firmer.
0:04:52 > 0:04:56That one's floppy and that one's a lot tougher.
0:04:56 > 0:04:58So all of yours have been salted for at least an hour.
0:04:58 > 0:05:00I'm going to put mine in some salt as well
0:05:00 > 0:05:04and then we can get to the really exciting bit.
0:05:07 > 0:05:08The fish are all ready.
0:05:08 > 0:05:11We could hand these over to the professionals to smoke
0:05:11 > 0:05:14but this is Incredible Edibles, so let's do it ourselves.
0:05:14 > 0:05:16I've built myself one of these!
0:05:16 > 0:05:18- WHOOPING - Uh-huh!
0:05:18 > 0:05:21Let's have a look around. This is a wardrobe.
0:05:21 > 0:05:26And inside we have a fair amount of smoke, a little bit of foil
0:05:26 > 0:05:29and down at the bottom, we've got a barbecue
0:05:29 > 0:05:33I've converted to have inside here to give us lots and lots of heat.
0:05:33 > 0:05:36Now, this is going to be hot smoking, OK?
0:05:36 > 0:05:39I never thought I'd say this but just in case you're thinking
0:05:39 > 0:05:42of doing this in your own house, don't you dare!
0:05:42 > 0:05:44Don't put a barbecue or any kind of fire in a wardrobe
0:05:44 > 0:05:48unless it's outside and you own one of these.
0:05:48 > 0:05:51Unless you've got your own Dave the fire warden at home
0:05:51 > 0:05:54or if you live in a kipper factory, don't think about trying this.
0:05:54 > 0:05:56Let's put our fish in. There we go.
0:05:56 > 0:05:58There's our little whitebait.
0:05:58 > 0:06:03What have we got next? There's our pollock and sea bass.
0:06:03 > 0:06:06What else have we got? Oh-ho! The heaviest salmon in the world.
0:06:06 > 0:06:08And one last thing I thought I'd add to it,
0:06:08 > 0:06:12just to double-check, I'll keep my clothes in there.
0:06:12 > 0:06:14Nowhere else to put them. Pop that in there
0:06:14 > 0:06:16and then we'll see how much smoke there is inside.
0:06:16 > 0:06:20Last thing when you're smoking food is wood chips.
0:06:20 > 0:06:21They've got a bit of water in
0:06:21 > 0:06:24and the whole idea is that the heat from the barbecue
0:06:24 > 0:06:26heats these up so that they smoke and they smoulder.
0:06:26 > 0:06:29We'll pop that in there. Close it up.
0:06:29 > 0:06:30HE CHUCKLES
0:06:30 > 0:06:34- Do you think this is going to work? - Yes!- I've got no idea.
0:06:34 > 0:06:36We'll see if we end up with delicious fish
0:06:36 > 0:06:39or a big pile of wardrobe-y fish ashes.
0:06:46 > 0:06:49This food is supposed to smell so bad
0:06:49 > 0:06:52that I can't actually open it indoors.
0:06:52 > 0:06:56I've had to come out here where there's no-one around
0:06:56 > 0:06:58for miles.
0:06:58 > 0:07:00And miles!!
0:07:01 > 0:07:03So this is:
0:07:04 > 0:07:07And it's basically herring from Sweden
0:07:07 > 0:07:10that's been caught in spring and fermented in big barrels
0:07:10 > 0:07:13and then put into cans where it carries on fermenting.
0:07:13 > 0:07:17So basically, inside here, it's brewing up
0:07:17 > 0:07:19and you can see, if you look closely,
0:07:19 > 0:07:20the top of the can has buckled
0:07:20 > 0:07:24because of the pressure building up inside as it ferments away.
0:07:24 > 0:07:27Now, some airlines actually ban you from taking this
0:07:27 > 0:07:29because of the pressure inside.
0:07:29 > 0:07:31There's also a Japanese study which says
0:07:31 > 0:07:34that a freshly opened can of surstromming
0:07:34 > 0:07:37is the most putrid smell in the world.
0:07:37 > 0:07:38Ha-ha! Ugh!
0:07:38 > 0:07:41Erm, so, let's give it a go.
0:07:41 > 0:07:44I've got to be very careful here because the can is under pressure.
0:07:45 > 0:07:47Oh!
0:07:50 > 0:07:54It smells like a cross between vomit and poo.
0:07:54 > 0:07:56HE GROANS
0:07:56 > 0:07:59Oh! Some of that splashed onto my face.
0:08:00 > 0:08:03Oh, I can't tell you how filthy that smells.
0:08:05 > 0:08:09Ugh! It's basically an extremely rotten herring.
0:08:11 > 0:08:13I'm right on the verge of being sick.
0:08:19 > 0:08:22Oh, it's fizzy.
0:08:23 > 0:08:25It went down!
0:08:34 > 0:08:37That, my friends, is surstromming.
0:08:37 > 0:08:40Oh! Ugh-err!
0:08:40 > 0:08:41I want to go home.
0:08:46 > 0:08:50Now, most fish look a bit odd to landlubbers like us
0:08:50 > 0:08:52but this is Incredible Edibles.
0:08:52 > 0:08:54I wouldn't be doing my job if I didn't challenge you
0:08:54 > 0:08:57to eat something extraordinary, so make some extraordinary noise
0:08:57 > 0:08:58for Keir, Russell and Jennifer.
0:08:58 > 0:09:00CHEERING
0:09:02 > 0:09:05I thought we should try some slightly more off-the-wall fish.
0:09:05 > 0:09:09We've looked at things that have fins and gills, that sort of stuff.
0:09:09 > 0:09:13Now let's have a look deep down at the bottom of the sea.
0:09:14 > 0:09:15- Mm! - KIDS GROAN
0:09:15 > 0:09:17First of all, grab yourself a clam.
0:09:17 > 0:09:20There we go. Russell, grab a clam. Pass the plate down.
0:09:20 > 0:09:23You can just dig it out with your fingers.
0:09:23 > 0:09:26- Ugh!- Are you not keen on that? - It's disgusting.
0:09:26 > 0:09:30- Oh!- OK, Keir? A quick word from Russell.- It's disgusting.
0:09:30 > 0:09:33- It's disgusting. Keir? - That's quite nice.
0:09:33 > 0:09:37It's all slimy and really chewy and it's like all... Ugh!
0:09:37 > 0:09:39These are really strange. They're called bivalves.
0:09:39 > 0:09:43They've got two valves. They suck water in and they push it out
0:09:43 > 0:09:46and they sit on the sea floor and take the goodness out of the water
0:09:46 > 0:09:48but they're an acquired taste.
0:09:48 > 0:09:51OK, the next thing is one of these pink things. You grab one.
0:09:51 > 0:09:54- Do you like prawns? - ALL:- Yeah!
0:09:55 > 0:09:58This is what a prawn looks like and the way you get into it
0:09:58 > 0:09:59is by ripping its head off.
0:09:59 > 0:10:02Grab it up at the top there, tear it off
0:10:02 > 0:10:05and put it into there - there you go.
0:10:05 > 0:10:08What you can do, if you really love prawns,
0:10:08 > 0:10:11you get the head...
0:10:11 > 0:10:14Ah! And suck out all the brains.
0:10:14 > 0:10:15- GROANING - It's actually not brains
0:10:15 > 0:10:19but it's a really delicious bit of it. You can suck that there.
0:10:19 > 0:10:21Then you spread it out like that.
0:10:21 > 0:10:25If you like eating the little legs, you dig the little legs out.
0:10:28 > 0:10:32- Pretty good? Russell?- No.- No? Keir's getting in there.
0:10:32 > 0:10:35They're very tender little things. They're just slightly fishy.
0:10:35 > 0:10:38We pull the tail off. That's it. Brilliant. Well done.
0:10:38 > 0:10:42And then we open it up and rip off this chunk here.
0:10:42 > 0:10:45Along the back, sometimes you get a dark vein
0:10:45 > 0:10:48and that's the digestive tract of the prawn.
0:10:48 > 0:10:51It's sometimes sort of like poo, I guess.
0:10:51 > 0:10:53This stuff here is Marie Rose sauce.
0:10:53 > 0:10:55It's mayonnaise mixed with tomato ketchup
0:10:55 > 0:10:57and it makes these taste really good.
0:10:57 > 0:11:00So you can dip a little bit in, if you like. Give it a try.
0:11:00 > 0:11:02- Mm!- Yeah, very fishy.
0:11:02 > 0:11:05The texture is really weird.
0:11:05 > 0:11:08I love it. It's not too chewy and it's not too slimy.
0:11:08 > 0:11:10It's got a beautiful texture. Keir, what about you?
0:11:10 > 0:11:15- I'm a prawn lover, so I always have to say I love it.- Excellent!
0:11:15 > 0:11:17OK, these babies are a little bit different.
0:11:17 > 0:11:20- Oh, is it crab?- A crab.
0:11:20 > 0:11:22- There you go.- It's a crab.
0:11:22 > 0:11:25This, my friends, is a soft-shell crab.
0:11:25 > 0:11:27This is what it looks like before it's been cooked.
0:11:27 > 0:11:32The reason it's soft-shelled is crabs can't just carry on growing.
0:11:32 > 0:11:34Their shell doesn't grow, so when they get bigger
0:11:34 > 0:11:37they have to shed their shell and crawl out of it
0:11:37 > 0:11:40and wait for another one to grow once they're a bit bigger.
0:11:40 > 0:11:43While they're waiting for the new one to grow,
0:11:43 > 0:11:45they fill up with extra water, so they bulk themselves out,
0:11:45 > 0:11:48and the shell is really soft. Can you see that?
0:11:48 > 0:11:50The shell on the top is like paper.
0:11:50 > 0:11:52It's really, really thin.
0:11:52 > 0:11:56Which means that you can eat the whole thing.
0:11:56 > 0:11:59I'm going to wash my hands and then pick up your soft-shell crab
0:11:59 > 0:12:01and dig in.
0:12:01 > 0:12:04- Ooh!- Mm!- I think I might have had this before.
0:12:04 > 0:12:06It's really, really nice.
0:12:06 > 0:12:08The outside is nice and crispy
0:12:08 > 0:12:11but on the inside it's actually quite tender.
0:12:11 > 0:12:14Now, we're going to put these down and quickly wash our hands.
0:12:16 > 0:12:17OK, now, guys, we bring out the big guns.
0:12:17 > 0:12:21This is some of the best stuff that sits on the bottom of the sea.
0:12:21 > 0:12:25Oh, yeah! So these are langoustines.
0:12:25 > 0:12:30- Would you eat these, guys?- Yeah! - Pretty good, aren't they?
0:12:30 > 0:12:33- How do you get into it?- Break its head off.- Rip the head off.
0:12:33 > 0:12:37- Ugh, that's terrible. - Just snap it open along the back.
0:12:37 > 0:12:39Have a little taste and tell me what you think.
0:12:39 > 0:12:43- That is bad.- Why is it bad? - It's really, really fishy.- Really?
0:12:43 > 0:12:48Quite... Quite squishy but it's kind of got that nice texture inside.
0:12:48 > 0:12:49So let's look at the last one.
0:12:49 > 0:12:52This really is the king of the bottom dwellers,
0:12:52 > 0:12:54and that doesn't mean it lives in a bottom,
0:12:54 > 0:12:56it means it lives on the bottom of the sea.
0:12:56 > 0:12:59- Oh, yeah! - GROANING
0:12:59 > 0:13:00Ah, look at that!
0:13:00 > 0:13:04Getting into a lobster is a little bit like getting into a prawn.
0:13:04 > 0:13:06First of all, we rip the head off.
0:13:06 > 0:13:09You see all the meat inside?
0:13:09 > 0:13:12And that is a really expensive piece of meat
0:13:12 > 0:13:14and that's where all the goodness is.
0:13:14 > 0:13:18We crush it open a bit and then pull the back open
0:13:18 > 0:13:22and see all of that beautiful, bright red flesh.
0:13:22 > 0:13:24It's like a prawn's tail but massive.
0:13:24 > 0:13:27OK, let's have a little taste of that.
0:13:29 > 0:13:31That is really, really, really nice.
0:13:31 > 0:13:35Love it. It tastes like... not too fishy.
0:13:35 > 0:13:39So the other brilliant bit inside a lobster is in the claws.
0:13:39 > 0:13:41We need special equipment to get in there.
0:13:41 > 0:13:43You need one of these. Give it a good bash.
0:13:44 > 0:13:47Whoa! And then you can pull that out.
0:13:47 > 0:13:50- It's raining lobster. - It's raining lobster!
0:13:50 > 0:13:55And inside there is all that beautiful meat. Give it a go.
0:14:00 > 0:14:03It's just amazing. It's even better than the tail.
0:14:03 > 0:14:06- Kind of gooey and it's really tasty. - Fantastic. OK.
0:14:06 > 0:14:09So which is your favourite of our bottom-dwellers?
0:14:09 > 0:14:12- Which is your favourite shellfish? - Probably the soft-shell crab.
0:14:12 > 0:14:14Yeah, the soft-shell crab.
0:14:14 > 0:14:17- It's between the soft-shell crab and the lobster.- Brilliant.
0:14:17 > 0:14:20Make some noise for our gutbusting fish fanciers!
0:14:20 > 0:14:22CHEERING
0:14:22 > 0:14:26Still to come, we break some bad news to our celebrity guest Joe Tidy
0:14:26 > 0:14:29in Incredible Or Inedible?
0:14:29 > 0:14:31It looks like snails.
0:14:31 > 0:14:35And we find out if you really can make smoked salmon in a wardrobe.
0:14:36 > 0:14:38Whoa-ho-ho!
0:14:38 > 0:14:43But first, today I've got three fantastic food-head volunteers
0:14:43 > 0:14:45who are prepared to put their stomachs on the line
0:14:45 > 0:14:48by trying out today's Mystery Meal.
0:14:52 > 0:14:54Brace yourselves, beautiful people, because up on stage
0:14:54 > 0:14:56we have Rory, Louise and Duniya,
0:14:56 > 0:14:59who are ready to dive tongue-first into the foodie underworld.
0:14:59 > 0:15:01Let's give them a big round of applause.
0:15:01 > 0:15:04CHEERING
0:15:04 > 0:15:07- I have to say, you're looking terrified.- It's scary!
0:15:07 > 0:15:09Louise, what's your favourite food?
0:15:09 > 0:15:13- Probably either prawns or chicken drumsticks.- Excellent.
0:15:13 > 0:15:14HE MOUTHS
0:15:14 > 0:15:19OK, Duniya, if I served you your nightmare food, what would it be?
0:15:19 > 0:15:21Some kind of like snails or slugs.
0:15:21 > 0:15:25Or artichokes. They give me the shudders.
0:15:25 > 0:15:27It's a good job we've got the barf bucket right next to you.
0:15:28 > 0:15:30Now, to make this a complete mystery,
0:15:30 > 0:15:31we're going to put blindfolds on you.
0:15:31 > 0:15:34So grab that blindfold, put it on. No peeking.
0:15:34 > 0:15:37OK, let's have a look at what you're going to be eating.
0:15:38 > 0:15:40Mm-hm-hm!
0:15:40 > 0:15:43You're going to be eating this. What do you reckon it is?
0:15:43 > 0:15:47- Guts.- Guts?- Fish.- Looks like fish.
0:15:47 > 0:15:50- Frogs.- Frog.- Big fish.- Big fish.
0:15:50 > 0:15:55All very good guesses but you don't need to eat it - they do!
0:15:55 > 0:15:57Let's get on with it!
0:15:57 > 0:16:00"So what horrible cruelty is this?" I hear you cry.
0:16:00 > 0:16:04Why drag these innocent young men and women through this agony?
0:16:04 > 0:16:06Is it just for fun?
0:16:06 > 0:16:07Well, yeah, it is a bit
0:16:07 > 0:16:11but mainly it's because sometimes you need to put your fears aside
0:16:11 > 0:16:14if you're going to discover a world-changing new food.
0:16:14 > 0:16:18I'm going to tell you guys at home what it is they're eating.
0:16:18 > 0:16:20They're going to be eating this.
0:16:23 > 0:16:26- Let's get some of this out. - GROANING
0:16:26 > 0:16:30Inside right here is a nice little chunk.
0:16:30 > 0:16:32OK, put your hands out in front of you, Rory.
0:16:32 > 0:16:36- Ugh! - STEFAN LAUGHS
0:16:36 > 0:16:38GROANING
0:16:38 > 0:16:41- Oh!- Mm?- Oh...
0:16:41 > 0:16:45- What does it smell like?- Chicken. - It feels kind of like salmon.
0:16:45 > 0:16:48- Aha! It smells like fish. - OK, are you ready?
0:16:48 > 0:16:50One, two, three, eat it.
0:16:53 > 0:16:56- Mm.- It's actually quite nice. - It's quite nice, huh?
0:16:56 > 0:17:01It's squidgy. Squidgy and melt in the mouth.
0:17:01 > 0:17:05- Oh, that is so nice.- Mm-hm? - It's fishy and chickeny.- Yeah? OK.
0:17:05 > 0:17:09- Lift those blindfolds. There we are. - What is that?- Brilliant.
0:17:09 > 0:17:13- What does it look like?- Chicken?- It was all chicken and fish with you.
0:17:13 > 0:17:15- Do want to see what it is? - Yes!
0:17:15 > 0:17:17You've been eating...
0:17:17 > 0:17:20GROANING AND LAUGHTER Oh!
0:17:20 > 0:17:23- Fish heads.- It was nice, though. - You can grab one, there.
0:17:23 > 0:17:28You've got to keep the jaw and the tongue in. You can hold that.
0:17:28 > 0:17:32Very good. So this is a fish stew made from heads and tails.
0:17:32 > 0:17:37- Yum, yum!- In the head, what I gave you guys was a cheek each.
0:17:37 > 0:17:39And it's so tender because it's cooked on the bone.
0:17:39 > 0:17:43- Do you want to see what it looks like raw?- Yes.- Of course you do.
0:17:43 > 0:17:47There you go. A beautiful salmon fish head.
0:17:47 > 0:17:48And that's where it is.
0:17:48 > 0:17:52You can get it at the fishmonger's with a bit meat at the top there
0:17:52 > 0:17:56and the cheek is just under there and it's delicious.
0:17:56 > 0:17:58So do you think you've found something new
0:17:58 > 0:18:02- that you would be scared of before but you quite enjoyed?- Yeah.- Yes.
0:18:02 > 0:18:04Brilliant. Give them a massive round of applause
0:18:04 > 0:18:07- because they've been so brave! - CHEERING
0:18:17 > 0:18:18Huh!
0:18:21 > 0:18:24I'm here in the wonderful wilds of Scotland
0:18:24 > 0:18:26on the bank of a beautiful lake,
0:18:26 > 0:18:31searching for a massive, elusive water-dwelling creature.
0:18:32 > 0:18:34It's not the Loch Ness Monster!
0:18:34 > 0:18:36I'm looking for trout
0:18:36 > 0:18:40and the largest one on record is the size of a seven-year-old child.
0:18:41 > 0:18:43I may need a bigger bucket.
0:18:44 > 0:18:47I've come along to meet local fisherman James Lister,
0:18:47 > 0:18:50who's going to show me the ways of the water.
0:18:51 > 0:18:55- OK, so, is this a good place? - This is a good bit.
0:18:55 > 0:18:58So we've got a fly on here. Tell us about the flies.
0:18:58 > 0:19:00There's all different styles of flies.
0:19:00 > 0:19:02Some flies are to imitate small insects,
0:19:02 > 0:19:05some flies are just to annoy the fish.
0:19:05 > 0:19:08You're trying to just imitate and fool the fish
0:19:08 > 0:19:10- into taking something.- Fantastic.
0:19:10 > 0:19:12- Shall we get started? - Let's catch a fish.
0:19:15 > 0:19:17So what species are we trying to catch here?
0:19:17 > 0:19:21We're trying to catch rainbow trout or what we call a blue trout,
0:19:21 > 0:19:23which is a species of rainbow trout.
0:19:23 > 0:19:26What is it that inspires you so much about fishing?
0:19:26 > 0:19:27I love the fresh air.
0:19:27 > 0:19:30I love getting out. I love pitting my wits against the fish.
0:19:30 > 0:19:32So if you catch a fish it's a bonus
0:19:32 > 0:19:35and if you can have it for your tea, that's even better.
0:19:35 > 0:19:38- I am so going to catch one before you. I can feel it in my bones.- Oh!
0:19:38 > 0:19:42But it's not long before James proves me wrong.
0:19:42 > 0:19:44Oh, here we go.
0:19:44 > 0:19:46- Oh! - STEFAN LAUGHS
0:19:46 > 0:19:49- Isn't that going to snap the rod? - No.
0:19:49 > 0:19:51- Is that a big one, do you reckon? - It's a good fish.
0:19:51 > 0:19:55- So he's coming towards us. - Oh, my gosh! Look at it!
0:19:55 > 0:19:58So now he's ready to bring in.
0:19:58 > 0:20:03- That's us.- Oh, wow! Look at that. Absolutely beautiful.
0:20:03 > 0:20:06- That's a one-year rainbow trout. - It's huge, as well.
0:20:06 > 0:20:08So do you keep every fish that you catch?
0:20:08 > 0:20:10Most of the fish we do put back in the lake,
0:20:10 > 0:20:12which I think we'll do with this one.
0:20:12 > 0:20:15You're a lucky man. You're a lucky man, fish.
0:20:15 > 0:20:18So if you just hold him in the water and then he's off.
0:20:18 > 0:20:21- Wow.- So now it's your turn.
0:20:21 > 0:20:23He left the fish go! We might not get another one.
0:20:23 > 0:20:26Right! Come on!
0:20:28 > 0:20:31There must be times when you just get really fed up
0:20:31 > 0:20:35and you just think, "Oh, please, please, just get caught."
0:20:36 > 0:20:38No. You never give up.
0:20:38 > 0:20:41'I was very close to doing just that until...'
0:20:41 > 0:20:44I've got one. Oh, it doesn't feel that big.
0:20:44 > 0:20:46Oh, it's not bad!
0:20:46 > 0:20:48It feels like there's a shark on the end of here.
0:20:48 > 0:20:51Wow! It's got the most extraordinary power, hasn't it?
0:20:51 > 0:20:53Rrrah! I've got to pull really hard.
0:20:55 > 0:20:57STEFAN LAUGHS
0:20:57 > 0:21:00It's beautiful. It's so silvery, isn't it?
0:21:00 > 0:21:02It's a good fish. That's a blue trout.
0:21:02 > 0:21:06You see when I turn ever so slightly, you see the blue colour on the back?
0:21:06 > 0:21:08- Oh, yeah. - Time to go catch another one?
0:21:08 > 0:21:10No, let's go and eat.
0:21:16 > 0:21:21Fantastic. Look at that beautiful, beautiful blue trout.
0:21:22 > 0:21:26The thing is, there's no point in doing it unless they taste good.
0:21:26 > 0:21:27Time for a barbecue.
0:21:27 > 0:21:30So first, you've got to gut the fish.
0:21:31 > 0:21:34Knife up the bum, all the way along the bottom
0:21:34 > 0:21:37and then pull out all the guts.
0:21:37 > 0:21:39It's a little bit gory but you do have to do it
0:21:39 > 0:21:41and then give it a good old wash.
0:21:43 > 0:21:44Good luck, my friend.
0:21:44 > 0:21:49After 20 minutes on the barbecue, my fresh fishy feast is ready.
0:21:49 > 0:21:51And look at that.
0:21:51 > 0:21:54- HE LAUGHS - That is heaven.
0:21:58 > 0:22:02Oh! So juicy.
0:22:02 > 0:22:05Really, really tender, gentle, gentle fish.
0:22:05 > 0:22:10That is just stunning but what makes it really amazing
0:22:10 > 0:22:14is the fact that it was in there about half an hour ago
0:22:14 > 0:22:17and it couldn't get fresher than that.
0:22:17 > 0:22:19That is absolutely beautiful.
0:22:19 > 0:22:21What a way to eat!
0:22:25 > 0:22:29I like to think that for the most part, this show is educational,
0:22:29 > 0:22:31that you somehow end the show a better person
0:22:31 > 0:22:32for having watched it.
0:22:32 > 0:22:35But when it comes to torturing celebrities, I don't care.
0:22:35 > 0:22:39Come on! Let's grab a celebrity and make them feel queasy in...
0:22:39 > 0:22:41Incredible Or Inedible!
0:22:41 > 0:22:43CHEERING
0:22:44 > 0:22:47Let's meet today's celeb. It's Newsround presenter Joe Tidy!
0:22:47 > 0:22:49CHEERING AND APPLAUSE
0:22:50 > 0:22:52- Thanks for coming along. - Thanks for having me.
0:22:52 > 0:22:53Celebrities like you
0:22:53 > 0:22:57kind of exist on rhinoceros tears and unicorn steaks.
0:22:57 > 0:23:00- Do you ever eat normal food? - Of course! Of course I do.
0:23:00 > 0:23:02I don't really cook very much,
0:23:02 > 0:23:05so one of the things I do like to do is chuck a thing in a saucepan,
0:23:05 > 0:23:07- mix it about and have it on toast. - Very good.
0:23:07 > 0:23:11Which, you know, sometimes is beans, tuna, sweetcorn, bit of an egg,
0:23:11 > 0:23:13chuck it in, you know, see what happens.
0:23:13 > 0:23:14- Why the heck not?- Yeah.
0:23:14 > 0:23:17- OK, come over here, I'll tell you how it works.- OK.
0:23:17 > 0:23:19So we have three different dishes.
0:23:19 > 0:23:22We give them to you and you choose whether or not that dish
0:23:22 > 0:23:24- is incredible or inedible.- OK.
0:23:24 > 0:23:27- I just wondered one thing.- Yeah? - Do you like fish?
0:23:27 > 0:23:30No. Not really. No.
0:23:30 > 0:23:32- Is that...?- OK. Good, good. - That doesn't bode well.
0:23:32 > 0:23:35Let's crack on. I think you're a brave kind of guy.
0:23:35 > 0:23:37- Are you ready?- Yeah. - Bring on the first dish.
0:23:37 > 0:23:39CHEERING
0:23:40 > 0:23:43- OK.- Good so far. - Are you ready for this?- Yeah.
0:23:43 > 0:23:44- Mm-hm.- Right.
0:23:44 > 0:23:47Grab one of these. You can either have a pin or a cocktail stick.
0:23:47 > 0:23:52Dig in and pull out what's inside. These are whelks.
0:23:52 > 0:23:54They used to be popular in the UK as a seaside treat.
0:23:54 > 0:23:56You serve them with vinegar and brown bread
0:23:56 > 0:23:58and they're eaten with a pin. You got it?
0:23:58 > 0:24:00- Oh!- OK.- Go on, have a little try.
0:24:00 > 0:24:04- There'll be a slightly hard bit. - Can I take that...?
0:24:04 > 0:24:07- I'd take that out.- Tough to eat. - What about the flavour?
0:24:07 > 0:24:10- Sand. Can I taste sand in there? - It's going well, isn't it?
0:24:10 > 0:24:12- A little bit like snail. - A bit like snail.
0:24:12 > 0:24:16- Could it be like snail?- Well... - It looks like snails.- Yeah.
0:24:16 > 0:24:18It's your choice. Where should they go?
0:24:18 > 0:24:22What do you reckon, guys? Is it incredible?
0:24:22 > 0:24:23KIDS SHOUT
0:24:23 > 0:24:27- Sea snails there.- The audience has spoken. They are incredible.
0:24:27 > 0:24:30Let's try the second dish. Give it a round of applause.
0:24:32 > 0:24:34Thank you very much. Let's have a little look.
0:24:34 > 0:24:36- GROANING Really slimy.- There we go.
0:24:36 > 0:24:40You can dig into a bit of that. This is seaweed.
0:24:40 > 0:24:43It was commonly eaten in England, Ireland, Scotland and Wales
0:24:43 > 0:24:44and various other countries.
0:24:44 > 0:24:46Not only can you eat it on its own
0:24:46 > 0:24:49but a substance within it is used for producing food
0:24:49 > 0:24:52and finds its way into sauces, dressings, yoghurts, ice cream
0:24:52 > 0:24:55and even toothpaste - they call it an alginate.
0:24:55 > 0:24:58- What do you reckon? - Not... Not a huge fan.
0:24:58 > 0:24:59- Not a huge fan.- I'll be honest.
0:24:59 > 0:25:01- I'll let you into a secret.- Go on.
0:25:01 > 0:25:05- You tend to use it in foods and take it out before you eat them.- Ah.
0:25:05 > 0:25:07- So it's a bit of a trick. - Thanks, Stefan.
0:25:07 > 0:25:10So is seaweed incredible or inedible?
0:25:10 > 0:25:13- SHOUTING - Inedible!- Inedible!
0:25:13 > 0:25:16There were a lot of inedibles there. I'm going to go for inedible.
0:25:16 > 0:25:18That's inedible. OK, bring on the last dish.
0:25:18 > 0:25:20- CHEERING - Thank you very much.
0:25:21 > 0:25:23- Whoa! - GROANING
0:25:23 > 0:25:25Is that mud?
0:25:26 > 0:25:28- OK, dig in, there. Don't be shy. - I'll go for a big bit.
0:25:28 > 0:25:31Extra bit of poo. This is cuttlefish.
0:25:31 > 0:25:33These are fascinating creatures.
0:25:33 > 0:25:35They have eight arms, they can change colour at will
0:25:35 > 0:25:37and they have green or blue blood.
0:25:37 > 0:25:40They taste a lot like squid.
0:25:40 > 0:25:41We don't mean of them in this country
0:25:41 > 0:25:45although their internal shells are often found in budgie cages.
0:25:45 > 0:25:47- Budgie food or delicious dish? - Good. It's good.
0:25:47 > 0:25:51- It looks horrible but it tastes...? - Really nice.
0:25:51 > 0:25:56The reason this is so dark is because it has this coloured ink.
0:25:56 > 0:26:00This has been cooked in the ink, so it's really nice and dark.
0:26:00 > 0:26:02- Is this the ink, then? - That's the ink.- I'm a fan of that.
0:26:02 > 0:26:05Excellent. OK, do you think it's incredible or inedible?
0:26:05 > 0:26:09- KIDS:- Incredible! - Incredible. It is incredible.
0:26:09 > 0:26:11- Very good.- I'll put that over here.
0:26:11 > 0:26:14Guys, Joe Tidy - give him a massive round of applause.
0:26:14 > 0:26:16CHEERING
0:26:20 > 0:26:23OK, earlier on we looked at how fish can be smoked
0:26:23 > 0:26:26and we decided to make our very own fish smoker
0:26:26 > 0:26:27out of an old wardrobe.
0:26:27 > 0:26:30It's time to bring in the wardrobe!
0:26:30 > 0:26:32CHEERING
0:26:35 > 0:26:38So it looks pretty bad. What do you reckon? Has this worked?
0:26:38 > 0:26:41- Yeah! - I've got absolutely no idea.
0:26:41 > 0:26:45Let's have a look. Are you ready? Three, two, one...
0:26:46 > 0:26:48Oh, ho-ho!
0:26:51 > 0:26:53STEFAN LAUGHING
0:26:53 > 0:26:57That is, I think, some salmon and some sea bass.
0:26:57 > 0:27:00We've got a couple of old socks up at the top here.
0:27:00 > 0:27:03There we go. That looks a little bit manky.
0:27:03 > 0:27:05And little tinky-winky ones!
0:27:05 > 0:27:09- Ah!- So the big question is, has it really worked?
0:27:09 > 0:27:13Well, all the smoke that's on those fish is going to be on my shirt.
0:27:16 > 0:27:19Mm... This was a perfectly white shirt.
0:27:19 > 0:27:20Nice kipper tie on the end of it.
0:27:20 > 0:27:25Mm. I think that these might taste like the inside of a car engine.
0:27:25 > 0:27:28- Are you ready to have a little try, guys?- Yeah!- OK, grab a fork.
0:27:28 > 0:27:30Dig in, there.
0:27:30 > 0:27:37They are very, very, very salty but the taste is absolutely amazing.
0:27:37 > 0:27:41- They're really tender but the smoke is hurting my eyes.- Oh, no!
0:27:41 > 0:27:43- Joe the fish hater? - Yeah, this is quite good.
0:27:43 > 0:27:47- Crunchy on the outside, soft on the inside.- You're liking this.- Yeah.
0:27:47 > 0:27:49Brilliant. So, guys, has it worked?
0:27:49 > 0:27:51- Yes!- Yeah! Brilliant!
0:27:51 > 0:27:54Now, let's put the fire out.
0:27:54 > 0:27:56HE ROARS
0:27:58 > 0:28:02Thank you so much to Joe Tidy, my brilliant volunteers
0:28:02 > 0:28:05and my fantastic studio audience and to you guys watching at home.
0:28:05 > 0:28:08Join us next time for more Incredible Edibles!
0:28:10 > 0:28:11Subtitles by Red Bee Media Ltd