Aired (September 15, 2024): In this episode, prepare to cleanse your palate and indulge in the delightful savory flavors of Pinoy seafood! Join Chef JR Royol as he explores the local seafood of Pangasinan and Rizal, uncovering what makes these flavors truly special for the world.
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00:00In our next episode, we will explore the world of Linamnam.
00:08We will see the different types of delicious foods that are called Umami.
00:14So for this episode, I will prepare what I usually do on the internet.
00:19I almost always use salt.
00:21I even use fish sauce.
00:22This episode's theme is Umami.
00:25We're intending to use this for our Umami episode.
00:28So the Linamnam that plays in your mouth, that's what we're really trying to achieve.
00:33Along with our discovery of the ingredients that bring Linamnam to the food we eat every day.
00:39The cheese flavor immediately penetrates your mouth.
00:43That's where the Umami plays.
00:45There are culinary artists that I don't need to import from other countries.
00:49Or when I go to Davao, at least I can taste the quote unquote authentic blue cheese.
00:56Whenever we taste a dish, we usually look for the feeling of the whole taste of the food.
01:03The unique feeling that wraps around the tongue in every bite.
01:07The tongue has a little sound that convinces us,
01:11Come on, let's eat.
01:15In Japan, this experience is called Umami.
01:19Which means pleasant savory taste.
01:22We, Filipinos, use the word Linamnam for this taste.
01:27It's not surprising that we have our own translation of Umami.
01:31Especially since our country is rich in seafood.
01:34Which is one of the main sources of the delicious taste of food.
01:39Pilaring Aquafarm here in Pangasinan is one of the many places that brings this taste to Filipinos.
01:45Through their fishponds that cover at least 3 hectares.
01:53How hard is it to maintain?
01:56It's hard to maintain because first of all, you need a good caretaker.
02:03Because the life of the fishpond depends on the caretaker.
02:06The life of the fish, the water must always come out.
02:10Because if the water doesn't come out, that's the cost of...
02:16They die?
02:17Yes, they die.
02:18What do you call it?
02:20In Pangasinan, it's like a fish kill.
02:22Fish kill, okay.
02:23Because there's not enough oxygen.
02:24The imbalance of the environment in the water.
02:26Yes, so the water must come out.
02:29How much of your property do you clean?
02:35For example, if we grow out in a pond, around 5,000.
02:43We also visited an aquaculture farm in Pampanga.
02:46We also experienced the taste of seafood in different dishes.
02:56It's so good, I feel like I want to eat it.
02:59We don't have anything to eat.
03:00This is the most delicious part.
03:03Did you know that even in the mountainous areas of Rizal,
03:06you can experience seafood?
03:10Here in Wavecrest Aquaculture Inc. in Antipolo,
03:14you can find delicious mud crabs.
03:18Usually, when we crave for or want to cook our favorite fish,
03:24we will source it from the market.
03:26Or usually, from our sources that are related to fishponds in the areas.
03:32But there's a third option.
03:34Here, we can see the fish that were raised in an aquaculture setting.
03:41So, softshell is…
03:43Is this a kungfu?
03:45This might sound funny, but is this a species or a stage?
03:50No, actually, it's a stage of crab.
03:53Okay.
03:54Because all crustaceans, crabs, shrimps, lobsters,
03:58all of them undergo softshell.
04:01Okay.
04:02Because they don't grow like mammals that you can see growing.
04:05Yes.
04:06For them to grow, they need to come out of their old shell.
04:09Okay.
04:10So, this is the usual size of softshell.
04:14We really have to deliver this frozen?
04:16Actually, blast frozen.
04:18Because a lot of people don't know,
04:22when we say softshell crab,
04:25it's the one that replaces the shell.
04:29Now, the problem is,
04:31when we deliver it to you, it just replaces the shell.
04:35After about 3 to 5 hours,
04:37it will become hardshell.
04:39It will start to grow.
04:41This system is called clear water rust or recirculating aquaculture system.
04:47So, this water is very environmentally friendly.
04:50It just circulates.
04:51So, we don't discharge the rivers.
04:53We don't discharge at all.
04:55We just add because it reduces due to evaporation, spillage.
05:01Also, our customers are happy
05:04because the crabs they receive
05:07come from a clean environment.
05:12We're fortunate to have four species of crabs.
05:15All of them are from the Philippines.
05:17Compared to other countries?
05:18Compared to other countries.
05:19For example, in Malaysia, they only have two or three.
05:23In Thailand, they only have two.
05:26In India, they only have two.
05:27We have four.
05:28What species are they, sir?
05:30Giant Green Crab or Bulik.
05:32I'm familiar with Bulik.
05:33Red.
05:34Red is the most aggressive.
05:37Okay.
05:38Then, brown.
05:40That's what we call native.
05:42I see.
05:43Then, there's violet.
05:45What species do you care for specifically?
05:47What species?
05:48Actually, most of them are red for softshell crab.
05:52That's the best for softshell crab?
05:54Yes, for softshell crab.
05:55Because they eat aggressively.
05:56Yes.
05:57So, they go down fast.
05:59Then, there's Bulik or Giant Green Crab.
06:03Then, there's brown.
06:05Okay.
06:06So, this is what you were talking about earlier about the classifications.
06:09Yes.
06:10What is this, sir?
06:11That's Bulik.
06:12This is Bulik.
06:13Because it's greenish.
06:14Yes, green.
06:15So, we can see.
06:16There.
06:17This is class A.
06:19I would assume.
06:20Yes.
06:21That's class A.
06:22Just like fish and shrimp,
06:24Alimangon has a natural umami flavor that brings depth to their flavor.
06:29And there's a natural sweetness that can add a unique flavor to the dishes.
06:36So, how stressed are they?
06:37Aren't they sensitive to stress?
06:41Crabs are very sensitive to stress.
06:44Okay.
06:45What are the effects for them?
06:47They die easily.
06:49Okay.
06:50So, it's very meticulous to take care of them.
06:55Yes.
06:57So, how much does this weigh, sir?
06:59It's around 800.
07:01That's around 1 kilo.
07:03It's 888 grams.
07:04That's a good number. You're very lucky.
07:07If you light it up,
07:09you won't be able to see the line.
07:11So, it means that the crab is whole.
07:13Yes.
07:14I see.
07:16That's a good tip. I didn't know that.
07:18One more thing, Chef.
07:20To know if the Alimangon is fat or not,
07:22you have to press on these parts.
07:25Okay.
07:26If it's hard and it doesn't fight back,
07:29this one is solid.
07:30it means that it's fat.
07:31It doesn't fight back because it doesn't get hurt.
07:34It means that it's not hollow anymore.
07:38It's full of meat.
07:39There you go.
07:40Sir Jeff, this is the part that we're gonna deliver.
07:44We're just securing its claws.
07:49There you go.
08:00This is mine now.
08:03Thank you, sir.
08:18You're welcome.