This is the last of a 3 part series of Indian Food Ingredients. You can also check out part 1 and part 2 before watching this episode.
For the final part of the discovering Indian Food ingredients, Chef Bidu from Malabar House takes us on a tour of the local fish markets located in Fort Cochin in Kerala.
After spending the morning going through the various fruit and vegetable ingredients we took a short ride by auto rickshaw down to the riverside where there are number of fish shops selling the daily catch. Chef Bidu soon told us that much of the fish on display isn’t fresh and usually frozen, so he only buys his fish from a specific fish monger that will bring him fish directly from the boat.
Varieties of Fish
I wouldn’t say that there was a large range of fish varieties but there were a number of fish that I haven’t seen before that can only be found in these the local waters. Many of the fish are caught on the deep sea fishing boats that go out to sea for 2 to three days before returning back to shore. Bidu told me that the biggest problem is that most boats don’t have refrigeration or ice on board, so if you buy fish from these suppliers the fish has already been sitting in the sun on the boat before even getting to shore. He assures me that he only buys from a smaller fisherman that stays out to sea for only one night. That way he only gets the freshest possible produce available for Malabar House.
Chinese Fishing Nets
Nearby we can hear the men bring the Chinese fishing nets that dip in and out of the water catching the local small fish coming in on the tides into the lake. Although the nets are constantly going up and down into the water I was amazed at how little the Indian men were catching.
Thank you to Chef Bidu of Malabar House for taking the time to show us around the various local Indian food ingredients in the last part of this series.