Okinawan Fish News Today

Really nice and crispy. so the consistency is very important — it has to bejust right, so... like this? yeah, i think thats perfect. were going to cover the fish in the batter and then, as you drop it in the oil, you want to kind of brush it... 0h! ..a little bit, like that, ok? and then im just going to drop these chips in as well, and then if you could do the other two fish. hows my brushing technique? for the first time, its ok. ive never done this before! wow! if we have a lot of orders on...

Secrets, but you can give me a hand. 0k. heres some gloves. thank you. this fish is local okinawan fish, its hiromachi. so its a cold—water white—fleshed fish. great. and its delicious. before every single order, we get fresh beer... whoa! its bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, its going to bubble up and be really nice and crispy. so the consistency is very important, it has to be just right, so... l...

I have another idea. so dont go away. the humble fish and chips is a staple of the great british diet, one that ive been missing since moving from the uk 10 years ago. but im in luck. ive been told this traditional takeaway has finally arrived onjapanese shores in the unlikeliest of places. ive travelled to a small island south of okinawa to try it out. so were making our way across ishigaki island. it was a 3—hour plane journey from tokyo and were actually around 400 kilometres from the okina...

Ive travelled to a small island south of okinawa to try it out. so were making our way across ishigaki island. it was a 3—hour plane journey from tokyo and were actually around 400km from the okinawa main island itself. were actually closer to taiwan than we are to japan. so ive been to ishigaki a few times — its an easy island getaway from tokyo. and while ive had a lot of good seafood here — ive never actually had british fish and chips. you must be sam. hi! hello! nice to meet you. so t...

And the fish is just crunchy enough. so far, so good, but now for the real test — the deep—fried snickers bar. youre not getting it. did you expect it to be so good? no, ididn�*t. what, deep—fried snickers? eugh! its gorgeous! but not everyone is convinced. its terrible! laughter. its really, really bad! oh, well. everyone loved the main course, at least, and ive certainly enjoyed my time making these exotic takes on british classics. its really good! who wouldve thought a chippy van wou...

Local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep—fried food as well, so i think it fits in nicely with the kind of food that people like, but its also something new for everyone to try. but there was no time for yapping — i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, whats your secret? well, i wont tell you my secrets but...

Fish, its hiromachi, so its a cold—water white—fleshed fish. great. and its delicious. before every single order, we get fresh beer... whoa! ..it�*s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, its going to bubble up and be really nice and crispy. so the consistency is very important — it has to be just right, so... like this? yeah, i think thats perfect. were going to cover the fish in the batter and then...

British fish and chips. you must be sam. hi! hello, nice to meet you. so tell me about bonnie blue and your business here, sam. were trying to do kind of uk—style fish and chips with beer batter, but we use okinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep—fried food as well, so i think it fits in nicely with the kind of food that people like, bu...

Getaway from tokyo. and while ive had a lot of good seafood here, ive never actually had british fish and chips. you must be sam — hi. hello, nice to meet you. so tell me about bonnie blue and your business here, sam. we try and do kind of uk—style fish and chips with beer batter, but we use okinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of the local fish and chips with the beer batter? in ishigaki, people love fish and they love deep�...

Like, but its also something new for everyone to try. but there was no time for yapping. i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, whats your secret? well, i wont tell you my secrets, but you can give me a hand. 0k. heres some gloves. this fish is local okinawan fish, its hiromachi. so its a cold—water white—fleshed fish. great. and its delicious. before every single order, we get fresh beer... whoa! its bubbly. so, why do you use fresh be...