EXOTIC SEAFOOD in Southeast Asia!!! You Can't Find This Anywhere!!

My producers showed me

this

creature. I thought, Wow, that looks really interesting now that I'm here. I'm terrified to even try

this

around the world. There's nothing too unusual about eating a standard, super fresh, super delicious fish. What is this? Some underwater species of the ocean. They are so strange, so shocking, it's surprising that anyone thought to put it in their mouth, oh, look at this one's lips, these are the most kissable fish I've ever seen today, we're going to eat

seafood

that you won't

find

in your local red lobster. It's not a species native to Vietnam, bear specimens are only reserved for the most curious, they have these strange holes in their eyes, like what are we eating here? and the bravest

seafood

lovers, here we come.

So is this ocean meat a delicious, well-kept secret? Is there someone special to you? Know the health benefits of eating this or is there any reason why this food has not become widespread. You have heard about a drop in trust. This is a trust. Let's

find

out now when you are on the island at sunrise while the ocean waters are still calm. you know there's a place that's filling up welcome to the island's largest port fish market wholesalers smaller buyers distributors everyone is waiting to get their first look at today's catch and when you're surrounded by so much ocean you'll rarely be disappointed this morning.

I have come to Antary fish market here, you can see hundreds of fishing boats and all morning the fishermen come at different times leaving what they caught during the last day or days. Ah, right behind me, see, this is it. One species of fish looks good this morning. I'm looking for something I haven't seen before. I don't know if I'll get lucky, but let's find out it's in rich fishing routes or fishing waters, I guess. In 2020, seafood distribution here increased to 750,000 tons, now that's a lot of fish sticks, what a great find. My man here is weighing all this gar gar is one of my favorite fish because of the name, it's like the sound of pirate gar mix. cool, could you see that weird looking mouth?

It has super fine and sharp teeth and a very small amount some of them will be eaten fresh but many of them will be dried. The fishing industry generates profits and job opportunities for the industry. Local people will find a variety of fish, shellfish, sea urchins, shrimp, mantis shrimp, crabs and are especially known for their anchovies, the main ingredient of Vietnam's most famous spicy fish sauce. Right here, this boat just arrived at the port and it's full of anchovies right now they're unloading them here they pour them into these containers they put some ice on them they put them on the truck somewhere on this island there are huge pots full of fish fermenting so these fish probably won't be consumed for another year because it takes a long time to salt and ferment, if you don't want to wait a year for these guys to turn into a sauce, just leave them in the sun, let them dry and they will soon be ready. eat, so all this fish will be dried, fried, and then used to top certain dishes.

Very tasty in a matter of hours. Seafood goes from boats to trucks to smaller local markets not far from the port. We stumbled upon this place, a unique little hole. In a basement with a hole in the wall there are many types of seafood, look back guys, it's a Vietnamese puffer fish. They say it's not poisonous and that's how you die thinking it's not poisonous. I'm not so sure about that, so "We're not going to eat that, but take a look at this giant manta ray. 10 kilograms that weighs over 22 pounds. No, that's exactly 22 pounds. Manta rays are often found in waters tropical and subtropical coastal marines around the world.

There are 220 different species. There is no doubt that the stingray is part of Nature is beautiful, but as part of the dinner, well, they are confusing, it has spikes on its back, it is very. bony in the center, has a big flexible tail, weird eye holes, like what are we eating here, so I hope in the next place we can finally look at how to take down a stingray and what the most precious parts are three two. one we are in the kitchen right now with chef pin hello chef oh oh here we are let's make one of these boom we are at phong wang restaurant serving over 80 different dishes using all kinds of local seafood including stingrays.

Look, it's tremendously huge. They summoned us because it weighs around 10 kilograms. Turns out he weighs 16, which means he weighs over 35 pounds. Have you ever seen a stingray this big? I've heard a lot in my life, have you ever seen one this big? uh, bigger, actually, oh, okay, I was excited that you ruined it. This is how a stingray's body is broken down into the upper part, eyes and protruding spiracles or the openings through which they take in water. to breathe first we have to give it a foot under the cover the gills the nostrils the mouth and what is that other important part I wonder if we eat that right the decomposition process has begun and he makes his first incision like a doctor at the Mayo clinic working with precision using the right tools for the job oh, I felt like in my chest, under that soft skin, there is a treasure chest oh, that's huge at least to the locals, that's a huge liver in this thing, yes I'm honest, i tried the liver in vung tau, it was probably the three worst things i have ever eaten, it's like the worst flavors combined, fishy bile, it's like acid, i love these flavors, but it happens to be the most valued part of this creature, so maybe I'll give it to him. another shot let's see that the other organs are discarded all this is going to smell strongly of ammonia we don't want it oh there's a lot of splashing at this point manta rays are cartilaginous fish that are actually closely related to sharks yes, that's how people Now They have relations in the US with Coven 19.

Their skeleton is made of cartilage instead of bone, so when we look inside, all the hard-to-eat parts are right here in the center, when we go out to the wings, It's all meat. The wing has a thick piece of cartilage running all the way down the center, like a pig's ear, but on either side of that cartilage is soft, juicy, delicious white meat, so this is only half of the stripe we have. these different fillets, some body parts with more bones and then a lot of wings with a ton of meat, sir, I can't wait to try it.

Most disgusting handshake ever. The chef serves stingray in two ways, first steamed stingray with lemongrass and turmeric. most of the bony part of the stingray can actually be eaten because it is all cartilage, it is completely interwoven with a strange alien-like skeletal structure, there are pieces of meat and bones everywhere, the body is marinated with pepper, fish sauce , oyster sauce, turmeric, galangal, lemongrass, onion, cooking oil. fermented rice and cashew oil boil for 25 minutes. I think the chef felt obligated to give me such a large amount since we went to the market and bought a £35 stingray. He would feel stingy if he gave me this little.

I eat a piece on the side a dipping sauce made of fish sauce chilis shallots peppercorns and my favorite steamed stingray liver I need a bottle of listerine by my side or a Jack Daniels or a revolver just to finish all this off is the good thing about liver is just a demon smelling it its like looking down before bungee jumping dont do it just do one two three so again i dont blame the chef i blame the stingray you little bastard to me its very unpleasant its so soft, greasy and oily. coat your mouth with this kind of earthy biley flavor, but let's mix it up, we'll come back to that in a moment.

Here's something I'm even more excited about stingray wing, let's try it, it's really good, it's quite juicy, it's very soft. a little soft so give it some sauce I guess you guys have heard of a trust fall this is a frame bite I'm going to fall backwards and the chef's arms will catch me let's go for it you know what's nice Okay , the liver directly is very intense, but that added a little depth to this dish that it needed. I must say that it is quite short to be decent, some bites are juicy but others are much oilier, fatty and quite intense.

Steamed skate overall, big hit, next grilled skate. banana leaves the cooking technique, it matters, it will change the protein quality and texture, especially the skate fillet is marinated in a mixture of sugar, chili sauce, cashew oil, pepper, turmeric, shallots, herb of lemon and chili, this one looks pretty good, I think just Take all this, it's wrapped in banana leaves and a layer of aluminum foil that hits the grill for 25 minutes. Nice, clean and vibrant inside. I think I could grab the cartilage and pull this whole thing out. Oh, look what's left. With this large amount of meat, cheers overall, the meat is actually a little soft, almost like you've had some kind of incredibly soft pulled pork in the past.

I have eaten stingray stew. I really like what boiling does to the meat because it keeps some bouncy texture this is also good the chef did a great job removing any type of fish it has a very clean flavor all the flavors are there very nice from here we are really going to level up This is a rare creature that is not frequently eaten. We'll test it next after this commercial break. We are in the Bien High restaurant open for the last 21 years and offers all types of seafood. I won this aquarium in my house. This is a typical delicious looking octopus.

What's that for extremely rare deep sea creatures? What we are really here for is this beam. Oh, you swam right into my trap. Come here, friend. Alright, there it is. This is not a species native to Vietnam. This is the spotted ribbon-tailed ray found. In the tropical Indian and western Pacific oceans it's not difficult to see how the blue-spotted ribbon-tailed ray got its name and once you pull it out of the depths of the aquarium you can see these really bright blue spots on its back, the tail of tape. The stingray has a similar body shape to the last stingray we tested, but with one notable difference: the feeling that its wings are much thinner and more flexible, so obviously this is what we are going to eat.

I feel a little bad because she's just beautiful. creature, but you know I'm hungry too, so did you name this one? Was his name Luke or something? The method to break it down is very simple by roughly cutting the bones, removing the gills and keeping everything else that this smaller species does not have. a layer of hard cartilage that runs along the wings that helps them maintain their shape. The result is elegant wings that flutter and contain less meat. Today he will also use the organs inside to make hot pot. Is there any big advantage to eating this, he says.

There is no advantage at all to frying first this could be good, maybe like fish and chips, the meat part is massaged with lemongrass and turmeric and finally fried for 10 minutes. Okay, this is nothing like fish and chips, but maybe it's even better. right here, this is our last meal of the day, this is the stingray wing, the skin has curdled and you can't see the spots anymore, it smells very strong and oily, it's almost like fried chicken, very heavy, very oily, but not real. It has a fishy taste, the skin itself has become quite sticky, so all the pieces are more or less the same.

The big difference between this and the other species is that there is no cartilage in the middle, so when you see this creature and it is alive, the wings are especially wavy, this is an interesting way to learn about new species. I'm not sure if this is exactly how marine biologists do it, but one way to do it is to learn by mouth, science, to remember those organs that we held that are plated along with others. more bony parts of the stingray add salt prickly coriander fresh chilies then surf with a steaming and flavorful broth. I'm going to cut off the tail, the liver, yes, the helmet with an eyeball attached, it's like terminator two when you go into the liquid steel with your thumbs. above, I will return without approval, although give it a little mixture, throw away the lid and now we wait.

I'm going to start with the piece that worries me the most, the liver, if you look at it, it's not like the other stingray that just turns into mush and falls apart. This almost looks like a bucket of blood. It's okay, it's tolerable actually. it feels like a pig's blood pie if you've ever eaten a big snail at the end it has kind of like a digestive system there it tastes like that here's a very boring winged tip it's kind of sticky and gelatinous it's like boiled fish skin in this period oh it's okay here it's hot I found the eggs it's strange because they look unlaid The chicken eggs are kind of bulbous and yellow, oh, very soft, a touch of fish, it's my favorite piece so far.

I have a piece of the tail here, it's super meaty, there's still some skin leftthere and cured her bone. Let's try that, oh that's really soft, that's the texture that's most like a real fish, that's really good, although every time you try a new food, especially a new seafood or a new creature, you never really know what wait, I have been super surprised many times today. It's just not one of those times, it's interesting because today we had two types of stingray, the stingray, we only had big meaty fillets, this type is smaller, the textures are weird, it's very soft and sticky, so a lot of textures don't I had them. expecting some intense flavors too, plus it sucks that it's endangered, I mean I thought we were eating an endangered animal, I thought it would taste good, just kidding, merch alert, this is for all you adventurous eaters, always willing to try something new, no. waste more flavor only available until the end of March I was told that since it was a full moon last night that means there is less fish this morning it also means that maybe a werewolf ate some of the fish too.

It's also possible that these anchovies could be used for a special local fish sauce that people will totally love, it's a fish sauce if you don't like it you can make it yourself and it's going to come off that gristle what word did I use oh God, come on, take that off oh and it can come off that cartilage good good words you can make a flaked fish sandwich If you only ate half a kilo of mayonnaise and a button of ciabatta, go yourself. Now we have a good mistake again. I can't forget the carrot flour.

Try to eat it. This will surely break my retainer. I can not do it. I won't break my retainer on an island. Is there an orthodontist on this island? I don't think there is, so this is extraordinary. This is it, kidneys, hard intestines and stuff, can I take it home? Oh, hey, no, okay, no, he said no. I want to put it in the refrigerator at my hotel at the Marriott. I have to open it and find out what this guy is up to. Come on, Jake, no more disgusting handshake ever. Boom, okay guys, thanks so much for watching, that's all.

I'll see you next time one piece should I jump? that would be crazy I'll do it I'll do it I'll do it you're ready I'll do it I'll do it I'll do it I'll do it I'll do it I'll do it I'll do it I'll do it I'll do it and then cut and that's where we cut it