0:00:04 > 0:00:07Ah, dear gastronauts, what a splendid sight.
0:00:07 > 0:00:10A pilchard boat, drifting, red sails in the sunset.
0:00:10 > 0:00:18This proud remnant of an industry which once supported thousands has become a victim of apathy.
0:00:18 > 0:00:20Or do I mean progress?
0:00:53 > 0:00:56As a boy, the first fish I caught and cooked was a wild trout,
0:00:56 > 0:01:00on a Somerset May morning, so I can't get excited about trout farms.
0:01:00 > 0:01:05Tanks of sullen fish waiting for the supermarket's order make me sad,
0:01:05 > 0:01:11because, these days, the trout is the crutch of the lazy restaurateur.
0:01:11 > 0:01:15On the Rover Mole, Caroline Bower's recipe for trout is intriguing -
0:01:15 > 0:01:18IF you read the right newspaper.
0:01:18 > 0:01:20It has to be a tabloid!
0:01:20 > 0:01:26Has to be? Definitely. Not The Times? If you've got the TIME, you could...
0:01:26 > 0:01:29We don't have the time for The Times.
0:01:29 > 0:01:35Come and look at the trout so we can show people at home the ingredients -
0:01:35 > 0:01:40fresh trout from Caroline's farm outside,
0:01:40 > 0:01:44sea salt, for seasoning it in a moment,
0:01:44 > 0:01:49a little lemon juice as well, and - surprise surprise -
0:01:49 > 0:01:51the prime ingredient -
0:01:51 > 0:01:56one of Mr Murdoch's poorer efforts. OK. You're the expert.
0:01:56 > 0:01:58What are we going to do?
0:01:58 > 0:02:01Put the fish like that in the newspaper.
0:02:01 > 0:02:06Put some sea salt in the cavity, as we call it... Its tummy.
0:02:06 > 0:02:10I'm not going to do anything to it - no butter, no other ingredients.
0:02:10 > 0:02:14I'm going to make it up into a neat parcel.
0:02:14 > 0:02:19Can you make Christmas trees out of newspaper?! You could try!
0:02:19 > 0:02:22I bet you were good at handicrafts.
0:02:22 > 0:02:26Girl guides. I've always wanted to cook with them!
0:02:26 > 0:02:29Come on, this is the important bit, you halfwit!
0:02:29 > 0:02:34This is the essential preparation process.
0:02:34 > 0:02:37You soak it till it's really wet.
0:02:37 > 0:02:42Not dripping, but... I'll give it a shake in a minute.
0:02:42 > 0:02:44Get off the drips.
0:02:44 > 0:02:46OK. That's ready.
0:02:46 > 0:02:49Ready for what? To go in the oven.
0:02:49 > 0:02:53We don't eat it out of raw newspaper? You'll see!
0:02:53 > 0:02:58OK. Have a drink. It's much more fun. Cheers.
0:02:58 > 0:03:00Great.
0:03:00 > 0:03:04Mouthful of salt helps it go down. Not bad wine, actually.
0:03:04 > 0:03:09You nearly forgot the salt! I did. Got overexcited.
0:03:09 > 0:03:11It's the wine!
0:03:12 > 0:03:17And then repeat procedure... Repeat the procedure with the tap.
0:03:17 > 0:03:19Do this one. OK.
0:03:19 > 0:03:22Give it a shake.
0:03:22 > 0:03:25Now they go in the oven like that. Excellent.
0:03:25 > 0:03:31Can any fish be cooked in this way? Any whole fish with a skin.
0:03:31 > 0:03:35You'll see why. It's terrific for some sea fish
0:03:35 > 0:03:38which tend to make the house smelly. Mm-hm.
0:03:38 > 0:03:41The smell stays inside the paper.
0:03:41 > 0:03:43A smashing tip for those of you that like to eat fish,
0:03:43 > 0:03:46but can't stand the smell, gutless lot that you are.
0:03:46 > 0:03:48It does actually make the house stink
0:03:48 > 0:03:51when you're cooking herring or something. Don't you mind...
0:03:51 > 0:03:55Surely, the good thing about food are the smells that go with it?
0:03:55 > 0:03:58The good thing about farming is the smell of the dung and all that.
0:03:58 > 0:04:00Isn't that part of life? I don't know.
0:04:00 > 0:04:02When you wake up in the morning and you come downstairs
0:04:02 > 0:04:04and the kitchen stinks of sort of...
0:04:04 > 0:04:06I mean, you're here on your lovely farm.
0:04:06 > 0:04:09You've got goats and geese and chickens and sheep
0:04:09 > 0:04:11and things like that.
0:04:11 > 0:04:14I'd rather have dung than stale herring smell.
0:04:14 > 0:04:16You're not a disillusioned romantic, are you? Anyway,
0:04:16 > 0:04:18into the oven with those.
0:04:19 > 0:04:23Allow me, madam. I am a gentleman, after all.
0:04:23 > 0:04:26Thank you. I like to open an oven for a lady.
0:04:26 > 0:04:28What's happening to them now? It's a hot oven,
0:04:28 > 0:04:33and they'll take about 20 minutes,
0:04:33 > 0:04:36but you know they're cooked when the newspaper's dry.
0:04:36 > 0:04:40It's foolproof! And odourless. And odourless. Fine.
0:04:42 > 0:04:44Stay there for a second, and bring the other ones out.
0:04:44 > 0:04:49We're running short on time - the pubs'll be open a minute -
0:04:49 > 0:04:53and we've done something this programme vowed never to do -
0:04:53 > 0:04:59we have some already ready in the oven.
0:04:59 > 0:05:05Bring them and we'll go and eat. Two beautiful newspaper trout,
0:05:05 > 0:05:08courtesy of Caroline - we're going to eat them now.
0:05:12 > 0:05:18I'm bound to make a pig's ear of this. Am I doing it right? Yes.
0:05:18 > 0:05:23The outside bits you can be brutal, it's just the last layer...
0:05:23 > 0:05:25I can't be brutal to food!
0:05:25 > 0:05:28The last layer you have to be careful.
0:05:28 > 0:05:34Because the object now is to use the paper to peel the skin away. Right.
0:05:34 > 0:05:37It should take the skin with it.
0:05:37 > 0:05:39It won't have newsprint over it?
0:05:39 > 0:05:44No, cos it all comes away with the newspaper.
0:05:44 > 0:05:46You've done yours beautifully.
0:05:46 > 0:05:51It does work! If I can do it... In case I make a pig's ear...
0:05:51 > 0:05:54But on the other hand...
0:05:54 > 0:05:59With a masterly stroke of genius... There you go.
0:05:59 > 0:06:02Turn it over with a swift...
0:06:02 > 0:06:04With a swift plop, like that? Yeah.
0:06:06 > 0:06:09I haven't done it too well.
0:06:09 > 0:06:12Actually, I've done quite well, haven't I?
0:06:12 > 0:06:17Those who don't like heads, there's a unique moment to hack the head off.
0:06:17 > 0:06:20Shall I take your gubbins? Lovely!
0:06:20 > 0:06:22Great! Have some lemon. Good.
0:06:22 > 0:06:25I'll taste it "au naturel" first,
0:06:25 > 0:06:30cos since it's been cooked with all the flavours kept in,
0:06:30 > 0:06:34the true flavour should come out. That's right.
0:06:34 > 0:06:38But, without wishing to cause any offence,
0:06:38 > 0:06:43trout farms seem to be springing up in such profligation,
0:06:43 > 0:06:48we're almost at the point of "Last trout farm before the motorway."
0:06:48 > 0:06:50But you think yours are the best
0:06:50 > 0:06:55and this will be proof of the pudding. Why are yours so good?
0:06:55 > 0:06:58I think a lot of it depends on the water.
0:06:58 > 0:07:02We use a river that comes straight down from Exmoor,
0:07:02 > 0:07:07and therefore it runs over granite and is very clean...
0:07:08 > 0:07:12..and it has a lot of mineral salts in it.
0:07:12 > 0:07:16Also the fish get an enormous turnover of water.
0:07:16 > 0:07:21They're not sitting in, sort of a muddy pond, like that,
0:07:21 > 0:07:24they're just, um... having a turnover...
0:07:24 > 0:07:28Have some salad. No, thank you. That fish is too good.
0:07:28 > 0:07:33Look me in the eye, Clive. I'd like to make a sincere gesture.
0:07:33 > 0:07:37This fish is absolutely brilliant - I recommend this way of cooking it.
0:07:37 > 0:07:43It's the nicest trout I've ever had. Splendid. Do you enjoy cooking?
0:07:43 > 0:07:48I HATE cooking! I'm always having to cook and I don't like it at all.
0:07:48 > 0:07:53That's why this is a super recipe. It's so easy to do!
0:07:53 > 0:07:58When I have people for lunch, I do it like this the night before
0:07:58 > 0:08:03and in the morning, I just cut it open and I've got cold...
0:08:03 > 0:08:08Usually I use a big one... Cold and pink and lovely for a buffet,
0:08:08 > 0:08:12put cucumber and stuff on it. Make it look like scales.
0:08:12 > 0:08:16It's easy for a lunch party. You just make a salad.
0:08:16 > 0:08:19You don't have to fiddle about on the day.
0:08:19 > 0:08:22It's a very good source of protein
0:08:22 > 0:08:28which is now at as low a price as any other source of protein.
0:08:28 > 0:08:30It's less expensive than most meat.
0:08:30 > 0:08:36It's no longer the luxury dish it was. That's right.
0:08:36 > 0:08:38It'd be nice to keep the luxury image -
0:08:38 > 0:08:41people think they should have it for parties.
0:08:41 > 0:08:47In honesty, it's less expensive than any white fish or meat.
0:08:49 > 0:08:52What can be done to help sell more?
0:08:52 > 0:08:57Education, I suppose. People have to be taught that it's not only
0:08:57 > 0:09:02a good source of protein, but also a delicious meal,
0:09:02 > 0:09:07and an inexpensive one. Time and again, people on these programmes,
0:09:07 > 0:09:09education and the lack of it comes up.
0:09:09 > 0:09:12What is wrong with the Brits?
0:09:12 > 0:09:16Why don't they eat fish? Maybe we just all moan a lot!
0:09:16 > 0:09:21I don't know. People are very hidebound
0:09:21 > 0:09:24in the type of food that they eat.
0:09:24 > 0:09:27More than they ought to be. A boring old lot?
0:09:27 > 0:09:30You said it(!)
0:09:30 > 0:09:32Well, you think so, or not? Um, no.
0:09:32 > 0:09:37When people discover new foods and how easy it is to eat them,
0:09:37 > 0:09:41and cook them, then I think they do change.
0:09:41 > 0:09:45But I think they've got to do a bit more changing.
0:09:50 > 0:09:52So there you are, my little red herrings.
0:09:52 > 0:09:55Like the lady said, sharpen up a bit.
0:09:56 > 0:10:01Anyway, We set sail from Newlyn with Frank and Phil towards the "Bloodpit",
0:10:01 > 0:10:07a centuries-old fishing ground so-named out of respect for tons of pilchards that met their maker here.
0:10:07 > 0:10:12We too would drift and haul nets by hand.
0:10:12 > 0:10:16But we'd be aided by a magic box called a fishfinder,
0:10:16 > 0:10:18though I doubt these boys need it.
0:10:18 > 0:10:21Floyd on Fish takes life seriously.
0:10:21 > 0:10:23When we came... CHATTING
0:10:23 > 0:10:25Can you be quiet a minute, please?
0:10:25 > 0:10:29Sorry - just while I get this piece out to the punters at home.
0:10:29 > 0:10:32They're all landlubbers!
0:10:32 > 0:10:36Cos we wanted good pilchards, we came to Newlyn
0:10:36 > 0:10:42which, 30 years or more ago, was a hub of the pilchard industry,
0:10:42 > 0:10:46which supported thousands of families in canneries,
0:10:46 > 0:10:50hundreds of men on boats catching the stuff.
0:10:50 > 0:10:53There were so many boats, that at night,
0:10:53 > 0:10:56their lights twinkling looked like floating villages.
0:10:56 > 0:11:02So we came to Newlyn and what did we find? A tin of Japanese pilchards!
0:11:02 > 0:11:05Well, I believe in these fishermen,
0:11:05 > 0:11:09I'm going to heave this bloody rubbish over the side.
0:11:16 > 0:11:20MEN SING SEA SHANTY
0:11:48 > 0:11:52What a shame the bobbing red sails of the pilchard boats are no more.
0:11:52 > 0:11:55Replaced by huge trawlers that suck the ocean,
0:11:55 > 0:11:59not only of Cornwall's proud heritage, but its fish too.
0:11:59 > 0:12:01And with a shameful disregard for tomorrow.
0:12:01 > 0:12:06There's a romantic sight - red sails in the sunset.
0:12:06 > 0:12:08It's what pilchard fishing's all about.
0:12:08 > 0:12:10Eating, too, cos it's great fun.
0:12:10 > 0:12:14The French and Italians all gloat over their sardines
0:12:14 > 0:12:19charcoal grill them, and they catch pilchards, too,
0:12:19 > 0:12:23put them in spicy tomato sauce and call them escabeche of pilchards.
0:12:23 > 0:12:28When we go on holiday, we say "Oh, good - escabeche of pilchard."
0:12:28 > 0:12:33Will they eat a pilchard? Will they hell! But when we've caught some,
0:12:33 > 0:12:38if you were here now you'd enjoy it - the sky, the light,
0:12:38 > 0:12:41these blokes cracking jokes.
0:12:41 > 0:12:44They'll tell us the tale in a moment.
0:12:44 > 0:12:48'But as night fell, Frank and Phil exchanged anxious glances.
0:12:48 > 0:12:52'There was a woman on board.
0:12:52 > 0:12:54'Frank was muttering darkly about her black net.
0:12:54 > 0:12:58'Trying to ease the atmosphere, I asked Frank how to cook a pilchard.'
0:12:58 > 0:13:01Never ate a pilchard in me life.
0:13:02 > 0:13:06Best way, my dear, to eat they, I tell you this,
0:13:06 > 0:13:10is to scroll them. Put them in the sun.
0:13:10 > 0:13:12And that dries them. They're 'ansome, then.
0:13:12 > 0:13:16No good to... I know you're a cook,
0:13:16 > 0:13:21but our way is marinate them or scroll them.
0:13:21 > 0:13:24Are you allowed to drink on boats?
0:13:24 > 0:13:30Well... Phil is a teetotaller, but... You're not, are you?
0:13:30 > 0:13:33Some might say. I ain't a teetotaller.
0:13:33 > 0:13:35Fancy a drop? Warm us up a bit.
0:13:35 > 0:13:38Damn you, that's a drop of good stuff.
0:13:38 > 2:45:20Hold the label away from the camera...!
2:45:20 > 2:45:20Good job it's... I got the name for a drop...
2:45:20 > 2:45:20Good drop of stuff it is too.
2:45:20 > 2:45:20Very nice. Like a pub. Do you want any? No, I just had my tea.
2:45:20 > 2:45:20Birds are quiet here.
2:45:20 > 2:45:20Are we going to catch any? Yes, always have faith.
2:45:20 > 2:45:20Have you ever not caught anything?
2:45:20 > 2:45:20Don't think we've ever hauled pilchard nets without ANYTHING.
2:45:20 > 2:45:20We've had three ton the last two nights. Really?
2:45:20 > 2:45:20We should be in a very good...
2:45:20 > 2:45:20How much longer do we wait to pull them in? 15-20 minutes.
2:45:20 > 2:45:20So altogether that has been about three hours, I suppose,
2:45:20 > 2:45:20from start... From start to finish.
2:45:20 > 2:45:20We come out and we got to look where we're going to drift to.
2:45:20 > 2:45:20It's a lovely night though, isn't it? It's a smashing night.
2:45:20 > 2:45:20A good night for a murder.
2:45:20 > 2:45:20Well, you could murder one of that lot.
2:45:20 > 2:45:20If we do catch any, who is going to buy them?
2:45:20 > 2:45:20Who are you going to sell them to.
2:45:20 > 2:45:20Jousters. The people who go around with little carts selling to the doors.
2:45:20 > 2:45:20Really? That still happens? Oh, yes, there are a lot of jousters about.
2:45:20 > 2:45:20People can still buy a fresh pilchard of the jouster? Yes.
2:45:20 > 2:45:20And the rest, where do they go? The canning factory?
2:45:20 > 2:45:20No, we fish for a salter. He does salt them in and send them to Italy.
2:45:20 > 2:45:20Italy, that's blinking marvellous. In Bristol, for example,
2:45:20 > 2:45:20where I live, I couldn't get a pilchard from one year to the next,
2:45:20 > 2:45:20but the Italians can get them. It doesn't seem quite fair to me.
2:45:20 > 2:45:20I think going back to 30 years ago,
2:45:20 > 2:45:2095 per cent of the pilchards went to Italy, didn't they?
2:45:20 > 2:45:20All of them. Just a few to America which went to the Italian immigrants that was there.
2:45:20 > 2:45:20All of them went to Genoa and all of these places.
2:45:20 > 2:45:20You see different markings, now they put on the ends of the barrels.
2:45:20 > 2:45:20And also they used to... Every seller used to do his own fish.
2:45:20 > 2:45:20They used to huddle them them.
2:45:20 > 2:45:20Huddle them? What does that mean?
2:45:20 > 2:45:20They used to put them in a little rick,
2:45:20 > 2:45:20salt them out of a tank and it was called huddled. Huddled.
2:45:20 > 2:45:20You see old pictures of them in old magazines, you know?
2:45:20 > 2:45:20But they've played a great part in the fishing industry of Cornwall.
2:45:20 > 2:45:20They were the foundations of all the fishing.
2:45:20 > 2:45:20MALE VOICE CHOIR SINGS: # And shall Trelawney live?
2:45:20 > 2:45:20# Or shall Trelawney die?
2:45:20 > 2:45:20# Here's twenty thousand Cornish men
2:45:20 > 2:45:20# Will know the reason why! #
2:45:20 > 2:45:20My friends here have been heaving this net in for the last 20 minutes -
2:45:20 > 2:45:20one pilchard so far - hope I was right to throw the Japanese stuff!
2:45:20 > 2:45:20Plenty of time, lots of faith and we will get lots more.
2:45:20 > 2:45:20We will still have a good dinner by the end of tonight,
2:45:20 > 2:45:20look at them, aren't they pretty?
2:45:20 > 2:45:20Handsome, I think the word is. Handsome, lovely.
2:45:20 > 2:45:20'Another half hour, another huge length of net.
2:45:20 > 2:45:20'And nothing.
2:45:20 > 2:45:20'Spirits were low, and it wasn't just the cold night.
2:45:20 > 2:45:20'Something WAS wrong. We'd run out of whisky.'
2:45:20 > 2:45:20We're trying to get some good luck into all of this,
2:45:20 > 2:45:20and they tell me they won't sing, I've got to sing the Cornish anthem.
2:45:20 > 2:45:20I don't know what it is, just tell me the words again.
2:45:20 > 2:45:20The Cornish anthem is Trelawny.
2:45:20 > 2:45:20Trelawny. What are the words, fish and tin...?
2:45:20 > 2:45:20Oh, that's the other one that you sing.
2:45:20 > 2:45:20# Fish and tin and copper, boys.
2:45:20 > 2:45:20Fish and tin and copper, boys...
2:45:20 > 2:45:20# And Tre- and Pol- and Pen-
2:45:20 > 2:45:20Right. What's the tune?
2:45:20 > 2:45:20Well, I...
2:45:20 > 2:45:20I haven't got no orchestra or...
2:45:20 > 2:45:20But it's something like:
2:45:20 > 2:45:20# Fish and tin and copper, boys
2:45:20 > 2:45:20# Tre- and Pol- and Pen-
2:45:20 > 2:45:20# Heave the rope, me babbies hard
2:45:20 > 2:45:20# Get them buggers in. #
2:45:20 > 2:45:20That's about the best I can do.
2:45:20 > 2:45:20Well, that'll do. That'll do for the time.
2:45:20 > 2:45:20They think we're all drunk out here. No, we haven't had a drop all day.
2:45:20 > 2:45:20No, you can't organise when you want them...
2:45:20 > 2:45:20I'd have been here last week, for... And, another thing.
2:45:20 > 2:45:20We could have a Jonah aboard. A Jonah? Yes.
2:45:20 > 2:45:20Two maidens, here.
2:45:20 > 2:45:20And that's... Oh, I see.
2:45:20 > 2:45:20It's the women's fault. Well...
2:45:20 > 2:45:20The gulls are coming.
2:45:20 > 2:45:20They're saying, "Haul my feed up!"
2:45:20 > 2:45:20No, you can't lie. The last time we shored here, we had two-tonne.
2:45:20 > 2:45:20There we are.
2:45:20 > 2:45:20And here we are now, with what you call a black net.
2:45:20 > 2:45:20A black net. Oh, dear. Black net, black night.
2:45:20 > 2:45:20So, I'm afraid, my gastronauts, we're going to be rather hungry,
2:45:20 > 2:45:20because after five hours of hard work,
2:45:20 > 2:45:20we've got just a black net -
2:45:20 > 2:45:20which in the trade means zero.
2:45:20 > 2:45:20And for our pains, we've got just four pilchards.
2:45:20 > 2:45:20I wish I hadn't thrown that tin over the side!
2:45:20 > 2:45:20OK, this is fabulous.
2:45:20 > 2:45:20The best and freshest pilchards you've seen.
2:45:20 > 2:45:20Not exactly a luxurious resort, or splendid table(!)
2:45:20 > 2:45:20But after the day I've had, I don't give a damn!
2:45:20 > 2:45:20I won't tell you how to cook them - if you don't know how to grill one,
2:45:20 > 2:45:20then you know nothing. 'Scuse me a sec.
2:45:20 > 2:45:20Mmm.
2:45:20 > 2:45:20Those are absolutely fantastic. Although they're brilliant,
2:45:20 > 2:45:20I still think the final score is Newlyn - 3, Japan - 27.
2:45:20 > 2:45:20# No sex, no drugs No wine, no women
2:45:20 > 2:45:20# No fun, no sin, no you No wonder it's dark
2:45:20 > 2:45:20# Everyone around me is a total stranger
2:45:20 > 2:45:20# Everyone avoids me like a cyclone ranger
2:45:20 > 2:45:20# Everyone
2:45:20 > 2:45:20# That's why I'm turning Japanese I think I'm turning Japanese
2:45:20 > 2:45:20# I really think so
2:45:20 > 2:45:20# Turning Japanese I think I'm turning Japanese
2:45:20 > 2:45:20# I really think so... #
2:45:20 > 2:45:20Now for something different.
2:45:20 > 2:45:20But if raw fish turns you off, I suggest you switch off.
2:45:20 > 2:45:20I'm confused and tongue-tied over the Japanese greeting I have to use as we enter this restaurant,
2:45:20 > 2:45:20never mind pronouncing the owner's name, which I THINK is Jakaka.
2:45:20 > 2:45:20'Jakaka, Jakaka...' Ah, Jakaka, konnichiwa. Konnichiwa.
2:45:20 > 2:45:20This is my friend, Fred,
2:45:20 > 2:45:20who's come from Plymouth with this fresh fish for you, look.
2:45:20 > 2:45:20My goodness! Absolutely live crayfish. Splendid.
2:45:20 > 2:45:20And a bass...a fresh sole,
2:45:20 > 2:45:20fresh mackerel...
2:45:20 > 2:45:20live crabs... They ARE alive? Yes.
2:45:20 > 2:45:20And some fresh brill.
2:45:20 > 2:45:20We've come a long way and are ravenous - can we cook some now? Yes!
2:45:20 > 2:45:20Lead on to the kitchen! OK.
2:45:20 > 2:45:20Jakaka, this is absolutely beautiful.
2:45:20 > 2:45:20The colours, textures, and look -
2:45:20 > 2:45:20bet there aren't many people who've seen a fish head on their plate.
2:45:20 > 2:45:20Most people wouldn't like to...
2:45:20 > 2:45:20I'm sure, but it looks wonderful!
2:45:20 > 2:45:20Have you finished slicing the fish? Yes.
2:45:20 > 2:45:20Sit down, serve us a drink and tell us how and what you've prepared.
2:45:20 > 2:45:20Thousands of people'll be fascinated and you're the only expert.
2:45:20 > 2:45:20Fred caught the fish, I love eating fish,
2:45:20 > 2:45:20but you know everything about it.
2:45:20 > 2:45:20What have we got here? Sake... Which we must drink.
2:45:20 > 2:45:20Pour a little for Fred.
2:45:20 > 2:45:20This'll make things a lot easier.
2:45:20 > 2:45:20It's a hot wine, Fred...
2:45:20 > 2:45:20which is brilliant with the fish.
2:45:20 > 2:45:20That's superb, thank you.
2:45:20 > 2:45:20Very good health. Kampai.
2:45:20 > 2:45:20Now - what shall we start with?
2:45:20 > 2:45:20Mackerel? Yes. You've got us there? What've you got here?
2:45:20 > 2:45:20This finely chopped... That is fresh ginger, ground.
2:45:20 > 2:45:20And chives on top, is it? Yes.
2:45:20 > 2:45:20So a bit of that and dip it into the soy sauce...
2:45:20 > 2:45:20Oh, I say! That's beautiful!
2:45:20 > 2:45:20What do you think, Fred?
2:45:20 > 2:45:20What are your mates gonna think of you eating raw mackerel?
2:45:20 > 2:45:20What are your mates gonna think of you eating raw mackerel?
2:45:20 > 2:45:20Well, I'll have a few presents of raw mackerel(!)
2:45:20 > 2:45:20Right - so can I have a bit of that?
2:45:20 > 2:45:20That is so very nice. I LOVE the fresh ginger.
2:45:20 > 2:45:20The mackerel need something refreshing, so...
2:45:20 > 2:45:20The chives and ginger together is nice.
2:45:20 > 2:45:20Now, this beautiful flower here...
2:45:20 > 2:45:20This fan shape. Got that? Mm-hm.
2:45:20 > 2:45:20That is so beautiful. This fish on the outside is...
2:45:20 > 2:45:20Thinly-sliced plaice.
2:45:20 > 2:45:20Tell me about this... Yes, that is green mustard.
2:45:20 > 2:45:20Japanese green mustard.
2:45:20 > 2:45:20What's it made from? Just put in the soya sauce and mixed.
2:45:20 > 2:45:20Is that hot? Yes, hot. Like radish.
2:45:20 > 2:45:20Mm! Like green horseradish.
2:45:20 > 2:45:20That's an interesting variation, isn't it? And raw cucumber.
2:45:20 > 2:45:20Can I hold it? I'm so hungry.
2:45:20 > 2:45:20Excuse me for being a pig. Sorry, Fred.
2:45:20 > 2:45:20That is salmon trout... Salmon trout there. Yes.
2:45:20 > 2:45:20Freshwater? Mmm. Beautiful too.
2:45:20 > 2:45:20I wonder how many people realise that this isn't only very beautiful,
2:45:20 > 2:45:20very delicious to eat, but it's very, very good for you.
2:45:20 > 2:45:20I've been told off for speaking with my mouth full. Sorry, Mum.
2:45:20 > 2:45:20Now, over here, equally delicious,
2:45:20 > 2:45:20what have we got there?
2:45:20 > 2:45:20This is squid with seaweed.
2:45:20 > 2:45:20The seaweed is inside? Yes. It's rolled, stuffed squid with seaweed?
2:45:20 > 2:45:20What about this, here? This is squid also,
2:45:20 > 2:45:20with Japanese chrysanthemum leaves and flowers.
2:45:20 > 2:45:20So we actually eat the flower and leaves of a Japanese chrysanthemum.
2:45:20 > 2:45:20This is a first for me - never done that before.
2:45:20 > 2:45:20Oh, boy. Try it, Fred.
2:45:20 > 2:45:20That's delicious! It's a bit like... (What's it like?)
2:45:20 > 2:45:20A little bit like spinach with a sweeter taste of something else...
2:45:20 > 2:45:20The flower itself... It's the flower. Mmm. Nice.
2:45:20 > 2:45:20How're you doing with your sake? It IS nice.
2:45:20 > 2:45:20If in doubt, have a drop of sake.
2:45:20 > 2:45:20Are you going to have some too? Yes. Thank you.
2:45:20 > 2:45:20The whole thing about eating Japanese food is not just the food,
2:45:20 > 2:45:20but the presentation, look at these trays...
2:45:20 > 2:45:20There are rules of etiquette, aren't there?
2:45:20 > 2:45:20I shouldn't serve sake myself, should I? You wait I serve you.
2:45:20 > 2:45:20I'm sorry about that. Anyway, Kampai. Kampai.
2:45:20 > 2:45:20'Great stuff, sake. And Fred's enjoying himself,
2:45:20 > 2:45:20'though the mackerel looks a bit hacked off(!)
2:45:20 > 2:45:20'Japanese food's all about style, an economy of elegance.
2:45:20 > 2:45:20'The understated perfection called "shibui".
2:45:20 > 2:45:20'But no matter how pretty the dishes look, they only work with FRESH fish,
2:45:20 > 2:45:20'and I mean FRESH, not frozen.'
2:45:20 > 2:45:20You might think, by the way that Jakaka drinks her drink
2:45:20 > 2:45:20and eats her food and serves us so politely,
2:45:20 > 2:45:20that she was better brought up. In fact she was brought up DIFFERENTLY.
2:45:20 > 2:45:20It's also worth noting that the Japanese don't have hors d'oeuvres.
2:45:20 > 2:45:20All their food is "hors d'oeuvres-like".
2:45:20 > 2:45:20So if you cook this food at home
2:45:20 > 2:45:20you don't need to do starter, main course and middle,
2:45:20 > 2:45:20just start and crack on in.
2:45:20 > 2:45:20That's what we want to do. Will you cook for us now?
2:45:20 > 2:45:20Firstly, tell us what's in here, by way of ingredients.
2:45:20 > 2:45:20That is king prawn... King prawns here...
2:45:20 > 2:45:20And fresh halibut? Yes.
2:45:20 > 2:45:20Fresh salmon. Fresh bass.
2:45:20 > 2:45:20Fresh mackerel. Vegetables. And scallop. And scallops.
2:45:20 > 2:45:20We've got bean sprouts, carrot, notice how they're cut,
2:45:20 > 2:45:20peppers, aubergines,
2:45:20 > 2:45:20potato at the back. And here we have the teppanyaki.
2:45:20 > 2:45:20Teppanyaki means grilled on a hot plate.
2:45:20 > 2:45:20I'm going to put a bit of vegetable oil for start.
2:45:20 > 2:45:20Onto this plate which is, by now, very, very hot.
2:45:20 > 2:45:20Don't start with a cold plate.
2:45:20 > 2:45:20Things won't cook - the technique is one of very rapid coking.
2:45:20 > 2:45:20How are you feeling, Fred?
2:45:20 > 2:45:20Beautiful. This is different to what we've been used to.
2:45:20 > 2:45:20You ate the raw fish quite happily
2:45:20 > 2:45:20but you're looking forward to the cooked stuff? Yeah, I am.
2:45:20 > 2:45:20It's gonna be great. King prawns are one of my favourites.
2:45:20 > 2:45:20And in case you think that Fred and I are chauvinistic pigs,
2:45:20 > 2:45:20taking advantage of the elegant hospitality of Jakaka,
2:45:20 > 2:45:20remember that Japanese hospitality and customs are different from ours.
2:45:20 > 2:45:20Had I been her husband, I'd probably help fillet the fish, chop the veg.
2:45:20 > 2:45:20We'd share the role of preparing a meal which makes it harmonious.
2:45:20 > 2:45:20Something which our chaps, at home on a Sunday morning
2:45:20 > 2:45:20could make life more amusing by making cocktails, mustard sauce,
2:45:20 > 2:45:20fresh, not packet, helping the wife produce a super meal - the kind we're having here.
2:45:20 > 2:45:20What do you reckon, Fred? It's all going pretty good, isn't it?
2:45:20 > 2:45:20Certainly is. It's really different.
2:45:20 > 2:45:20I wonder, if you'd said to somebody 20 years ago,
2:45:20 > 2:45:20that today in 1984, England would be covered in Chinese restaurants,
2:45:20 > 2:45:20people would've laughed at you.
2:45:20 > 2:45:20I bet the same thing happens with Japanese food, and soon, five years,
2:45:20 > 2:45:20there'll be a Japanese restaurant in every town in the country.
2:45:20 > 2:45:20With high protein and low cholesterol, it's not only healthy, it's absolutely delicious. Yummy.
2:45:20 > 2:45:20Just look at that, sizzling away.
2:45:20 > 2:45:20MUSIC: Instrumental from "Peaches" by The Stranglers
2:45:20 > 2:45:20Subtitles by Red Bee Media Ltd