Fish Incredible Edibles: Gutbusters

I'm Stefan and I'm a food adventurer,

which means I've eaten the most delicious,

the most dangerous

and the most disgusting food on earth

and now I'm going to serve it to you

because this is Incredible Edibles: Gutbusters!

CHEERING

Welcome to the show.

I'm here at Gutbusters HQ with a bunch of ravenous food explorers

and here they are!

OK, guys. We eat some challenging stuff on the show.

-Are you prepared to try anything?

-Yes!

-Whoo-hoo! Of course they are.

But of course, all this mayhem would be wasted

without you watching at home, so here's what's coming up for you.

We dredge the oceans

and bring some of the world's weirdest seafood to the surface.

You get the head and suck out the brains.

Newsround's Joe Tidy tries something

usually found washed up on the beach.

I'm not a huge fan, I'll be honest.

And three Mystery Mealers come face to face with a daring fish dish.

I gave you a cheek each.

-OK, who loves fish and chips?

-Me!!

-Who loves fish fingers?

-Me!

-Excellent.

Brilliant news, because today's show is all about fish.

But I'm not going underwater on my own.

Give a massive round of applause to my volunteers,

-Louise, Jennifer and Russell!

-CHEERING

-So, guys, do you like fish?

-Yes.

-Yes.

-You all like fish. Brilliant.

OK, well, let's get started.

That lid, there, Louise, let's see what's underneath it.

-What do you reckon that is?

-Salmon.

-Smoked salmon.

Dig in and see what you think of it.

Now, smoked fish is a huge treat

but the big question is why did people first start smoking it?

-Any ideas?

-To make it taste better?

Well, before fridges were invented

people needed ways to stop it going rotten before they could eat it,

so they came up with smoking.

It doesn't cook the fish

but it leaves a layer of smoky gloop that stops bacteria growing.

-Can you smell the smokiness in there?

-Yes.

Pull up the second lid, Jennifer. OK, what have you got there?

-Er, some sort of fish.

-It looks quite strange, doesn't it?

These are kippers. It's another smoked fish.

Now, kippers are herrings. You tend to eat them for breakfast.

Russell might be dealing with that one for a while.

It tastes like smoked mackerel.

I don't know if it's still the taste from that, but it's smoky.

-I think it's that but it's kind of like...

-They're both smoky.

-Yeah.

There's something trying to escape from under there, can you see?

Oh, ho-ho! That is a couple of beautiful Arbroath smokies,

locally smoked haddock.

So let's dig into that.

The skin's quite tough but once you're into it the flesh is tender.

-There you go.

-Mm! Tastes like chicken.

That's really nice. It does taste like chicken, in a weird way.

Now, the thing about all of these is that they are all smoked.

Now, smoking is really, really messy and it's really smelly.

-Do you want to give it a go?

-Yeah!

-Excellent.

Let's get smoking.

So we've got lots of different fish,

some of which I've never tasted smoked before,

-so shall we give it a try?

-Yeah.

-OK.

So, Louise, pick up that big piece of fish. It's called pollock.

-Jennifer, what have you got?

-Is it er...? I've no idea.

It's sea bass.

Russell, what have you got? Look at all those little fellas!

-HE LAUGHS

-Look at its face!

-What do you reckon these are?

-Fish.

-Brilliant!

These are whitebait.

They're tiny and you eat the whole thing.

Now, I've got the classic thing that you smoke,

a beautiful, beautiful salmon.

The first to do is to scale it and then you take the head off.

It looks slightly brutal but it makes life a lot easier.

So nice and firmly behind the shoulders.

KIDS GROAN

There you go. That's for you. Keep that for later.

And then you cut all the way along the back.

If you're using a sharp knife, you need an adult to help you.

There we go. That is one beautiful side of salmon.

The next stage is to put it into salt.

Now, in here, you've got one that's been salted for a while.

Dig it out and let's have a look.

When you put fish in salt, the water that's naturally in the fish

starts to be drawn out into the salt and the fish draws salt into itself

and that firms it up.

So if you give that a squeeze, you can feel it's a lot firmer.

That one's floppy and that one's a lot tougher.

So all of yours have been salted for at least an hour.

I'm going to put mine in some salt as well

and then we can get to the really exciting bit.

The fish are all ready.

We could hand these over to the professionals to smoke

but this is Incredible Edibles, so let's do it ourselves.

I've built myself one of these!

-WHOOPING

-Uh-huh!

Let's have a look around. This is a wardrobe.

And inside we have a fair amount of smoke, a little bit of foil

and down at the bottom, we've got a barbecue

I've converted to have inside here to give us lots and lots of heat.

Now, this is going to be hot smoking, OK?

I never thought I'd say this but just in case you're thinking

of doing this in your own house, don't you dare!

Don't put a barbecue or any kind of fire in a wardrobe

unless it's outside and you own one of these.

Unless you've got your own Dave the fire warden at home

or if you live in a kipper factory, don't think about trying this.

Let's put our fish in. There we go.

There's our little whitebait.

What have we got next? There's our pollock and sea bass.

What else have we got? Oh-ho! The heaviest salmon in the world.

And one last thing I thought I'd add to it,

just to double-check, I'll keep my clothes in there.

Nowhere else to put them. Pop that in there

and then we'll see how much smoke there is inside.

Last thing when you're smoking food is wood chips.

They've got a bit of water in

and the whole idea is that the heat from the barbecue

heats these up so that they smoke and they smoulder.

We'll pop that in there. Close it up.

HE CHUCKLES

-Do you think this is going to work?

-Yes!

-I've got no idea.

We'll see if we end up with delicious fish

or a big pile of wardrobe-y fish ashes.

This food is supposed to smell so bad

that I can't actually open it indoors.

I've had to come out here where there's no-one around

for miles.

And miles!!

So this is:

And it's basically herring from Sweden

that's been caught in spring and fermented in big barrels

and then put into cans where it carries on fermenting.

So basically, inside here, it's brewing up

and you can see, if you look closely,

the top of the can has buckled

because of the pressure building up inside as it ferments away.

Now, some airlines actually ban you from taking this

because of the pressure inside.

There's also a Japanese study which says

that a freshly opened can of surstromming

is the most putrid smell in the world.

Ha-ha! Ugh!

Erm, so, let's give it a go.

I've got to be very careful here because the can is under pressure.

Oh!

It smells like a cross between vomit and poo.

HE GROANS

Oh! Some of that splashed onto my face.

Oh, I can't tell you how filthy that smells.

Ugh! It's basically an extremely rotten herring.

I'm right on the verge of being sick.

Oh, it's fizzy.

It went down!

That, my friends, is surstromming.

Oh! Ugh-err!

I want to go home.

Now, most fish look a bit odd to landlubbers like us

but this is Incredible Edibles.

I wouldn't be doing my job if I didn't challenge you

to eat something extraordinary, so make some extraordinary noise

for Keir, Russell and Jennifer.

CHEERING

I thought we should try some slightly more off-the-wall fish.

We've looked at things that have fins and gills, that sort of stuff.

Now let's have a look deep down at the bottom of the sea.

-Mm!

-KIDS GROAN

First of all, grab yourself a clam.

There we go. Russell, grab a clam. Pass the plate down.

You can just dig it out with your fingers.

-Ugh!

-Are you not keen on that?

-It's disgusting.

-Oh!

-OK, Keir? A quick word from Russell.

-It's disgusting.

-It's disgusting. Keir?

-That's quite nice.

It's all slimy and really chewy and it's like all... Ugh!

These are really strange. They're called bivalves.

They've got two valves. They suck water in and they push it out

and they sit on the sea floor and take the goodness out of the water

but they're an acquired taste.

OK, the next thing is one of these pink things. You grab one.

-Do you like prawns?

-ALL:

-Yeah!

This is what a prawn looks like and the way you get into it

is by ripping its head off.

Grab it up at the top there, tear it off

and put it into there - there you go.

What you can do, if you really love prawns,

you get the head...

Ah! And suck out all the brains.

-GROANING

-It's actually not brains

but it's a really delicious bit of it. You can suck that there.

Then you spread it out like that.

If you like eating the little legs, you dig the little legs out.

-Pretty good? Russell?

-No.

-No? Keir's getting in there.

They're very tender little things. They're just slightly fishy.

We pull the tail off. That's it. Brilliant. Well done.

And then we open it up and rip off this chunk here.

Along the back, sometimes you get a dark vein

and that's the digestive tract of the prawn.

It's sometimes sort of like poo, I guess.

This stuff here is Marie Rose sauce.

It's mayonnaise mixed with tomato ketchup

and it makes these taste really good.

So you can dip a little bit in, if you like. Give it a try.

-Mm!

-Yeah, very fishy.

The texture is really weird.

I love it. It's not too chewy and it's not too slimy.

It's got a beautiful texture. Keir, what about you?

-I'm a prawn lover, so I always have to say I love it.

-Excellent!

OK, these babies are a little bit different.

-Oh, is it crab?

-A crab.

-There you go.

-It's a crab.

This, my friends, is a soft-shell crab.

This is what it looks like before it's been cooked.

The reason it's soft-shelled is crabs can't just carry on growing.

Their shell doesn't grow, so when they get bigger

they have to shed their shell and crawl out of it

and wait for another one to grow once they're a bit bigger.

While they're waiting for the new one to grow,

they fill up with extra water, so they bulk themselves out,

and the shell is really soft. Can you see that?

The shell on the top is like paper.

It's really, really thin.

Which means that you can eat the whole thing.

I'm going to wash my hands and then pick up your soft-shell crab

and dig in.

-Ooh!

-Mm!

-I think I might have had this before.

It's really, really nice.

The outside is nice and crispy

but on the inside it's actually quite tender.

Now, we're going to put these down and quickly wash our hands.

OK, now, guys, we bring out the big guns.

This is some of the best stuff that sits on the bottom of the sea.

Oh, yeah! So these are langoustines.

-Would you eat these, guys?

-Yeah!

-Pretty good, aren't they?

-How do you get into it?

-Break its head off.

-Rip the head off.

-Ugh, that's terrible.

-Just snap it open along the back.

Have a little taste and tell me what you think.

-That is bad.

-Why is it bad?

-It's really, really fishy.

-Really?

Quite... Quite squishy but it's kind of got that nice texture inside.

So let's look at the last one.

This really is the king of the bottom dwellers,

and that doesn't mean it lives in a bottom,

it means it lives on the bottom of the sea.

-Oh, yeah!

-GROANING

Ah, look at that!

Getting into a lobster is a little bit like getting into a prawn.

First of all, we rip the head off.

You see all the meat inside?

And that is a really expensive piece of meat

and that's where all the goodness is.

We crush it open a bit and then pull the back open

and see all of that beautiful, bright red flesh.

It's like a prawn's tail but massive.

OK, let's have a little taste of that.

That is really, really, really nice.

Love it. It tastes like... not too fishy.

So the other brilliant bit inside a lobster is in the claws.

We need special equipment to get in there.

You need one of these. Give it a good bash.

Whoa! And then you can pull that out.

-It's raining lobster.

-It's raining lobster!

And inside there is all that beautiful meat. Give it a go.

It's just amazing. It's even better than the tail.

-Kind of gooey and it's really tasty.

-Fantastic. OK.

So which is your favourite of our bottom-dwellers?

-Which is your favourite shellfish?

-Probably the soft-shell crab.

Yeah, the soft-shell crab.

-It's between the soft-shell crab and the lobster.

-Brilliant.

Make some noise for our gutbusting fish fanciers!

CHEERING

Still to come, we break some bad news to our celebrity guest Joe Tidy

in Incredible Or Inedible?

It looks like snails.

And we find out if you really can make smoked salmon in a wardrobe.

Whoa-ho-ho!

But first, today I've got three fantastic food-head volunteers

who are prepared to put their stomachs on the line

by trying out today's Mystery Meal.

Brace yourselves, beautiful people, because up on stage

we have Rory, Louise and Duniya,

who are ready to dive tongue-first into the foodie underworld.

Let's give them a big round of applause.

CHEERING

-I have to say, you're looking terrified.

-It's scary!

Louise, what's your favourite food?

-Probably either prawns or chicken drumsticks.

-Excellent.

HE MOUTHS

OK, Duniya, if I served you your nightmare food, what would it be?

Some kind of like snails or slugs.

Or artichokes. They give me the shudders.

It's a good job we've got the barf bucket right next to you.

Now, to make this a complete mystery,

we're going to put blindfolds on you.

So grab that blindfold, put it on. No peeking.

OK, let's have a look at what you're going to be eating.

Mm-hm-hm!

You're going to be eating this. What do you reckon it is?

-Guts.

-Guts?

-Fish.

-Looks like fish.

-Frogs.

-Frog.

-Big fish.

-Big fish.

All very good guesses but you don't need to eat it - they do!

Let's get on with it!

"So what horrible cruelty is this?" I hear you cry.

Why drag these innocent young men and women through this agony?

Is it just for fun?

Well, yeah, it is a bit

but mainly it's because sometimes you need to put your fears aside

if you're going to discover a world-changing new food.

I'm going to tell you guys at home what it is they're eating.

They're going to be eating this.

-Let's get some of this out.

-GROANING

Inside right here is a nice little chunk.

OK, put your hands out in front of you, Rory.

-Ugh!

-STEFAN LAUGHS

GROANING

-Oh!

-Mm?

-Oh...

-What does it smell like?

-Chicken.

-It feels kind of like salmon.

-Aha! It smells like fish.

-OK, are you ready?

One, two, three, eat it.

-Mm.

-It's actually quite nice.

-It's quite nice, huh?

It's squidgy. Squidgy and melt in the mouth.

-Oh, that is so nice.

-Mm-hm?

-It's fishy and chickeny.

-Yeah? OK.

-Lift those blindfolds. There we are.

-What is that?

-Brilliant.

-What does it look like?

-Chicken?

-It was all chicken and fish with you.

-Do want to see what it is?

-Yes!

You've been eating...

GROANING AND LAUGHTER Oh!

-Fish heads.

-It was nice, though.

-You can grab one, there.

You've got to keep the jaw and the tongue in. You can hold that.

Very good. So this is a fish stew made from heads and tails.

-Yum, yum!

-In the head, what I gave you guys was a cheek each.

And it's so tender because it's cooked on the bone.

-Do you want to see what it looks like raw?

-Yes.

-Of course you do.

There you go. A beautiful salmon fish head.

And that's where it is.

You can get it at the fishmonger's with a bit meat at the top there

and the cheek is just under there and it's delicious.

So do you think you've found something new

-that you would be scared of before but you quite enjoyed?

-Yeah.

-Yes.

Brilliant. Give them a massive round of applause

-because they've been so brave!

-CHEERING

Huh!

I'm here in the wonderful wilds of Scotland

on the bank of a beautiful lake,

searching for a massive, elusive water-dwelling creature.

It's not the Loch Ness Monster!

I'm looking for trout

and the largest one on record is the size of a seven-year-old child.

I may need a bigger bucket.

I've come along to meet local fisherman James Lister,

who's going to show me the ways of the water.

-OK, so, is this a good place?

-This is a good bit.

So we've got a fly on here. Tell us about the flies.

There's all different styles of flies.

Some flies are to imitate small insects,

some flies are just to annoy the fish.

You're trying to just imitate and fool the fish

-into taking something.

-Fantastic.

-Shall we get started?

-Let's catch a fish.

So what species are we trying to catch here?

We're trying to catch rainbow trout or what we call a blue trout,

which is a species of rainbow trout.

What is it that inspires you so much about fishing?

I love the fresh air.

I love getting out. I love pitting my wits against the fish.

So if you catch a fish it's a bonus

and if you can have it for your tea, that's even better.

-I am so going to catch one before you. I can feel it in my bones.

-Oh!

But it's not long before James proves me wrong.

Oh, here we go.

-Oh!

-STEFAN LAUGHS

-Isn't that going to snap the rod?

-No.

-Is that a big one, do you reckon?

-It's a good fish.

-So he's coming towards us.

-Oh, my gosh! Look at it!

So now he's ready to bring in.

-That's us.

-Oh, wow! Look at that. Absolutely beautiful.

-That's a one-year rainbow trout.

-It's huge, as well.

So do you keep every fish that you catch?

Most of the fish we do put back in the lake,

which I think we'll do with this one.

You're a lucky man. You're a lucky man, fish.

So if you just hold him in the water and then he's off.

-Wow.

-So now it's your turn.

He left the fish go! We might not get another one.

Right! Come on!

There must be times when you just get really fed up

and you just think, "Oh, please, please, just get caught."

No. You never give up.

'I was very close to doing just that until...'

I've got one. Oh, it doesn't feel that big.

Oh, it's not bad!

It feels like there's a shark on the end of here.

Wow! It's got the most extraordinary power, hasn't it?

Rrrah! I've got to pull really hard.

STEFAN LAUGHS

It's beautiful. It's so silvery, isn't it?

It's a good fish. That's a blue trout.

You see when I turn ever so slightly, you see the blue colour on the back?

-Oh, yeah.

-Time to go catch another one?

No, let's go and eat.

Fantastic. Look at that beautiful, beautiful blue trout.

The thing is, there's no point in doing it unless they taste good.

Time for a barbecue.

So first, you've got to gut the fish.

Knife up the bum, all the way along the bottom

and then pull out all the guts.

It's a little bit gory but you do have to do it

and then give it a good old wash.

Good luck, my friend.

After 20 minutes on the barbecue, my fresh fishy feast is ready.

And look at that.

-HE LAUGHS

-That is heaven.

Oh! So juicy.

Really, really tender, gentle, gentle fish.

That is just stunning but what makes it really amazing

is the fact that it was in there about half an hour ago

and it couldn't get fresher than that.

That is absolutely beautiful.

What a way to eat!

I like to think that for the most part, this show is educational,

that you somehow end the show a better person

for having watched it.

But when it comes to torturing celebrities, I don't care.

Come on! Let's grab a celebrity and make them feel queasy in...

Incredible Or Inedible!

CHEERING

Let's meet today's celeb. It's Newsround presenter Joe Tidy!

CHEERING AND APPLAUSE

-Thanks for coming along.

-Thanks for having me.

Celebrities like you

kind of exist on rhinoceros tears and unicorn steaks.

-Do you ever eat normal food?

-Of course! Of course I do.

I don't really cook very much,

so one of the things I do like to do is chuck a thing in a saucepan,

-mix it about and have it on toast.

-Very good.

Which, you know, sometimes is beans, tuna, sweetcorn, bit of an egg,

chuck it in, you know, see what happens.

-Why the heck not?

-Yeah.

-OK, come over here, I'll tell you how it works.

-OK.

So we have three different dishes.

We give them to you and you choose whether or not that dish

-is incredible or inedible.

-OK.

-I just wondered one thing.

-Yeah?

-Do you like fish?

No. Not really. No.

-Is that...?

-OK. Good, good.

-That doesn't bode well.

Let's crack on. I think you're a brave kind of guy.

-Are you ready?

-Yeah.

-Bring on the first dish.

CHEERING

-OK.

-Good so far.

-Are you ready for this?

-Yeah.

-Mm-hm.

-Right.

Grab one of these. You can either have a pin or a cocktail stick.

Dig in and pull out what's inside. These are whelks.

They used to be popular in the UK as a seaside treat.

You serve them with vinegar and brown bread

and they're eaten with a pin. You got it?

-Oh!

-OK.

-Go on, have a little try.

-There'll be a slightly hard bit.

-Can I take that...?

-I'd take that out.

-Tough to eat.

-What about the flavour?

-Sand. Can I taste sand in there?

-It's going well, isn't it?

-A little bit like snail.

-A bit like snail.

-Could it be like snail?

-Well...

-It looks like snails.

-Yeah.

It's your choice. Where should they go?

What do you reckon, guys? Is it incredible?

KIDS SHOUT

-Sea snails there.

-The audience has spoken. They are incredible.

Let's try the second dish. Give it a round of applause.

Thank you very much. Let's have a little look.

-GROANING Really slimy.

-There we go.

You can dig into a bit of that. This is seaweed.

It was commonly eaten in England, Ireland, Scotland and Wales

and various other countries.

Not only can you eat it on its own

but a substance within it is used for producing food

and finds its way into sauces, dressings, yoghurts, ice cream

and even toothpaste - they call it an alginate.

-What do you reckon?

-Not... Not a huge fan.

-Not a huge fan.

-I'll be honest.

-I'll let you into a secret.

-Go on.

-You tend to use it in foods and take it out before you eat them.

-Ah.

-So it's a bit of a trick.

-Thanks, Stefan.

So is seaweed incredible or inedible?

-SHOUTING

-Inedible!

-Inedible!

There were a lot of inedibles there. I'm going to go for inedible.

That's inedible. OK, bring on the last dish.

-CHEERING

-Thank you very much.

-Whoa!

-GROANING

Is that mud?

-OK, dig in, there. Don't be shy.

-I'll go for a big bit.

Extra bit of poo. This is cuttlefish.

These are fascinating creatures.

They have eight arms, they can change colour at will

and they have green or blue blood.

They taste a lot like squid.

We don't mean of them in this country

although their internal shells are often found in budgie cages.

-Budgie food or delicious dish?

-Good. It's good.

-It looks horrible but it tastes...?

-Really nice.

The reason this is so dark is because it has this coloured ink.

This has been cooked in the ink, so it's really nice and dark.

-Is this the ink, then?

-That's the ink.

-I'm a fan of that.

Excellent. OK, do you think it's incredible or inedible?

-KIDS:

-Incredible!

-Incredible. It is incredible.

-Very good.

-I'll put that over here.

Guys, Joe Tidy - give him a massive round of applause.

CHEERING

OK, earlier on we looked at how fish can be smoked

and we decided to make our very own fish smoker

out of an old wardrobe.

It's time to bring in the wardrobe!

CHEERING

So it looks pretty bad. What do you reckon? Has this worked?

-Yeah!

-I've got absolutely no idea.

Let's have a look. Are you ready? Three, two, one...

Oh, ho-ho!

STEFAN LAUGHING

That is, I think, some salmon and some sea bass.

We've got a couple of old socks up at the top here.

There we go. That looks a little bit manky.

And little tinky-winky ones!

-Ah!

-So the big question is, has it really worked?

Well, all the smoke that's on those fish is going to be on my shirt.

Mm... This was a perfectly white shirt.

Nice kipper tie on the end of it.

Mm. I think that these might taste like the inside of a car engine.

-Are you ready to have a little try, guys?

-Yeah!

-OK, grab a fork.

Dig in, there.

They are very, very, very salty but the taste is absolutely amazing.

-They're really tender but the smoke is hurting my eyes.

-Oh, no!

-Joe the fish hater?

-Yeah, this is quite good.

-Crunchy on the outside, soft on the inside.

-You're liking this.

-Yeah.

Brilliant. So, guys, has it worked?

-Yes!

-Yeah! Brilliant!

Now, let's put the fire out.

HE ROARS

Thank you so much to Joe Tidy, my brilliant volunteers

and my fantastic studio audience and to you guys watching at home.

Join us next time for more Incredible Edibles!

Subtitles by Red Bee Media Ltd