1 00:00:07,766 --> 00:00:09,000 [Capri] Here on Lake Erie... 2 00:00:10,633 --> 00:00:11,433 [man] Oh, we've got two. 3 00:00:11,500 --> 00:00:13,000 We've got three fish on right now. 4 00:00:13,066 --> 00:00:15,033 Oh my gosh. 5 00:00:15,100 --> 00:00:16,800 That is a very beautiful fish. 6 00:00:16,866 --> 00:00:19,700 [Capri] ...where walleye fishing isn't just a fun pastime. 7 00:00:19,766 --> 00:00:22,966 [man] Forget buffalo, this is a Lake Erie wing. 8 00:00:24,433 --> 00:00:26,666 [Capri] It's the pride of my home state of Ohio. 9 00:00:27,733 --> 00:00:29,200 -Wow. -Look at that. 10 00:00:29,266 --> 00:00:31,133 [Capri] Whether wild caught, 11 00:00:31,200 --> 00:00:34,100 or raised, using a fresh take on an ancient practice... 12 00:00:35,900 --> 00:00:40,233 these fresh water fish deserve our attention. 13 00:00:44,900 --> 00:00:47,333 I'm Capri Cafaro and I'm on a mission 14 00:00:47,400 --> 00:00:49,400 to uncover the incredible stories 15 00:00:49,466 --> 00:00:50,833 of the foods we grow... 16 00:00:52,033 --> 00:00:54,433 ...harvest, create... 17 00:00:55,566 --> 00:00:56,600 ...and celebrate. 18 00:00:57,400 --> 00:00:59,633 Beautiful, amazing meal. 19 00:00:59,700 --> 00:01:01,866 So, I'm traveling America's backroads 20 00:01:01,933 --> 00:01:04,500 to learn our cherished food traditions 21 00:01:04,566 --> 00:01:06,166 from those who make them possible... 22 00:01:06,233 --> 00:01:07,366 Look at that. 23 00:01:07,433 --> 00:01:09,300 ...and are helping keep them alive. 24 00:01:09,366 --> 00:01:10,833 There is so much more to learn. 25 00:01:12,900 --> 00:01:13,866 Whoa! 26 00:01:14,400 --> 00:01:16,433 [Capri] On "America the Bountiful." 27 00:01:22,100 --> 00:01:23,600 [announcer] America's farmers have nourished us 28 00:01:23,666 --> 00:01:25,166 for generations, 29 00:01:25,233 --> 00:01:28,533 but today they face unprecedented challenges. 30 00:01:28,600 --> 00:01:31,333 American Farmland Trust works with farmers 31 00:01:31,400 --> 00:01:33,700 to help save the land that sustains us. 32 00:01:33,766 --> 00:01:36,766 Together we can work to keep America bountiful. 33 00:01:40,133 --> 00:01:42,633 [Capri] A fresh water fish native to North America, 34 00:01:42,700 --> 00:01:44,966 prized for it's firm and mild tasting flesh. 35 00:01:46,833 --> 00:01:49,866 Walleye is a favorite among anglers and diners alike. 36 00:01:54,533 --> 00:01:58,866 As of 2024, Lake Erie is home to an estimated 90 million of them 37 00:01:58,933 --> 00:02:03,200 after nearly 50 years of fishery management by the Ohio DNR, 38 00:02:03,266 --> 00:02:05,866 which has helped bring the population to record numbers. 39 00:02:07,300 --> 00:02:09,033 Today, Port Clinton is referred to 40 00:02:09,100 --> 00:02:11,266 as the walleye capital of the world, 41 00:02:11,333 --> 00:02:13,933 and is the epicenter of charter fishing in Ohio 42 00:02:14,000 --> 00:02:18,200 where roughly 700,000 guided trips take place each year. 43 00:02:22,533 --> 00:02:24,900 One of the most sought-after guides in the region, 44 00:02:24,966 --> 00:02:26,366 Captain Ross Robertson, 45 00:02:26,433 --> 00:02:28,433 has been working as a professional angler 46 00:02:28,500 --> 00:02:32,400 for 20 years after catching the walleye bug young at age 7. 47 00:02:40,733 --> 00:02:45,766 Lake Erie, smallest of the Great Lakes, 48 00:02:45,833 --> 00:02:47,366 but maybe the mightiest. 49 00:02:47,433 --> 00:02:49,266 The most fish, and that's what I care about. 50 00:02:50,133 --> 00:02:53,166 It's shallower, much shallower, and it's more fertile. 51 00:02:53,233 --> 00:02:57,200 So, we have more fresh water catchable game fish here 52 00:02:57,266 --> 00:02:58,966 than the rest of the Great Lakes put together. 53 00:02:59,033 --> 00:03:00,066 Absolutely. 54 00:03:00,133 --> 00:03:03,266 We have a lot to offer here in Ohio's north coast. 55 00:03:03,333 --> 00:03:07,366 But walleye is a big draw, how do you plan this out? 56 00:03:07,433 --> 00:03:09,233 I mean, you've done this once or twice, 57 00:03:09,300 --> 00:03:11,433 but for people that are new to it, 58 00:03:11,500 --> 00:03:13,300 coming out on the lake with you, 59 00:03:13,366 --> 00:03:17,600 what is the best way to find the best walleye 60 00:03:17,666 --> 00:03:18,733 out here on Lake Erie? 61 00:03:18,800 --> 00:03:19,966 No doubt, the sonar. 62 00:03:20,033 --> 00:03:21,266 It's like a bunch of giant phones 63 00:03:21,333 --> 00:03:22,400 and they really are computers. 64 00:03:23,966 --> 00:03:25,233 We got one going right now. 65 00:03:25,300 --> 00:03:26,666 All right. 66 00:03:26,733 --> 00:03:27,966 So, what I'm going to have you do Capri, 67 00:03:28,033 --> 00:03:29,033 I'm going to walk you through this. 68 00:03:29,100 --> 00:03:30,466 I'm going to have you come up this way. 69 00:03:30,533 --> 00:03:31,500 Okay. 70 00:03:31,566 --> 00:03:33,633 So just a slow, steady reel. 71 00:03:33,700 --> 00:03:34,566 Got it. 72 00:03:34,633 --> 00:03:35,666 You've got it? 73 00:03:35,733 --> 00:03:36,966 I'm going to have you kind of just work your way. 74 00:03:37,033 --> 00:03:38,233 Just keep reeling. Keep her tight. 75 00:03:38,300 --> 00:03:39,200 Yeah. 76 00:03:39,266 --> 00:03:40,166 Keep reeling, keep reeling. 77 00:03:40,233 --> 00:03:42,400 Just keep her tight there, yeah. 78 00:03:42,466 --> 00:03:44,166 I'm starting to feel that tug. 79 00:03:44,233 --> 00:03:46,066 Yep. 80 00:03:46,133 --> 00:03:50,100 And doing this way it's kind of uneventful if I'm being honest. 81 00:03:50,166 --> 00:03:51,300 Yep, there it is. 82 00:03:51,366 --> 00:03:53,700 I feel him flopping around. 83 00:03:53,766 --> 00:03:55,900 You definitely need control. 84 00:03:55,966 --> 00:03:57,700 And I find that, you know-- 85 00:03:57,766 --> 00:03:59,933 [Ross] Really slow when it starts bucking you like that, 86 00:04:00,000 --> 00:04:02,500 we're just barely turning when that happens. 87 00:04:02,566 --> 00:04:03,566 Oh, yeah. 88 00:04:03,633 --> 00:04:05,300 This is what we came for. 89 00:04:05,366 --> 00:04:07,466 [Capri] Oh yeah, he's flopping. 90 00:04:09,266 --> 00:04:10,966 Okay, okay. 91 00:04:11,033 --> 00:04:13,766 I think that this is going to make a beautiful sandwich later. 92 00:04:13,833 --> 00:04:15,000 I don't know about you-- 93 00:04:15,066 --> 00:04:16,866 [Capri] That is a very beautiful fish. 94 00:04:16,933 --> 00:04:19,366 We call that the Crisco disco in that box right there. 95 00:04:19,433 --> 00:04:23,166 The next thing that thing sees is going to be some hot grease. 96 00:04:23,233 --> 00:04:25,533 Is going to be some frying action. 97 00:04:25,600 --> 00:04:26,866 One-hundred percent. 98 00:04:30,466 --> 00:04:31,700 [Capri] How'd you get your start? 99 00:04:31,766 --> 00:04:33,966 [Ross] So, we had a really small tackle store, 100 00:04:34,033 --> 00:04:35,633 but back then it was a big deal 101 00:04:35,700 --> 00:04:37,100 because you didn't have all the other outlets. 102 00:04:37,166 --> 00:04:38,166 [Capri] Right, right. 103 00:04:38,233 --> 00:04:39,733 And I used to go in there and buy parts and pieces 104 00:04:39,800 --> 00:04:40,966 and make my own lures. 105 00:04:41,033 --> 00:04:43,200 And finally, the guy said, "Man, you're in here all the time. 106 00:04:43,266 --> 00:04:45,500 Why don't you just work here after school?" 107 00:04:45,566 --> 00:04:47,966 And so, literally just kind of fortunate on some things 108 00:04:48,033 --> 00:04:49,366 falling into place. 109 00:04:49,433 --> 00:04:51,466 I used to walk there after school and work, 110 00:04:51,533 --> 00:04:52,600 and then all of a sudden 111 00:04:52,666 --> 00:04:54,466 literally met some of the biggest names in the game. 112 00:04:54,533 --> 00:04:56,666 The guy that I fished tournaments with early on, 113 00:04:56,733 --> 00:04:59,466 and then some of these guys are still not only great friends 114 00:04:59,533 --> 00:05:02,666 but were mentors for the early part of my career. 115 00:05:02,733 --> 00:05:04,000 And look where you are now. 116 00:05:04,066 --> 00:05:08,033 You're like, running your whole operation and going from that 117 00:05:08,100 --> 00:05:11,033 small bait and tackle store 118 00:05:11,100 --> 00:05:14,566 to having your own guide company. 119 00:05:18,300 --> 00:05:19,833 [Capri] Yep, I feel him flopping. 120 00:05:19,900 --> 00:05:21,000 [Ross] Just barely turning. 121 00:05:21,066 --> 00:05:22,500 No more turning. No more turning. 122 00:05:22,566 --> 00:05:24,500 Big net handle. 123 00:05:24,566 --> 00:05:26,000 [Capri] Oh, boy. 124 00:05:26,066 --> 00:05:27,266 I feel like we can invite another person 125 00:05:27,333 --> 00:05:28,466 to this fish fry now. 126 00:05:28,533 --> 00:05:29,600 And I hope your arms are good 127 00:05:29,666 --> 00:05:31,100 because we have another one on right now. 128 00:05:31,166 --> 00:05:32,200 Oh, gosh. 129 00:05:32,266 --> 00:05:33,133 Oh, we got two. 130 00:05:33,200 --> 00:05:34,600 We have three fish on right now. 131 00:05:34,666 --> 00:05:35,533 Oh my gosh. 132 00:05:35,600 --> 00:05:37,066 Can this be any better? 133 00:05:39,833 --> 00:05:41,433 Slow, slow, slow. 134 00:05:43,333 --> 00:05:44,166 Hey. 135 00:05:44,233 --> 00:05:45,500 [Capri] Hey, look at that guy? 136 00:05:49,833 --> 00:05:51,433 [Ross] We reel in fish non-stop. 137 00:05:51,500 --> 00:05:53,166 You don't ever like to say for sure, 138 00:05:53,233 --> 00:05:55,300 but I'm pretty sure this is going in the fish fry. 139 00:05:55,366 --> 00:05:57,166 We're inviting people today we don't even know now. 140 00:05:57,233 --> 00:05:58,600 That's good. 141 00:05:58,666 --> 00:06:01,600 I guess I didn't anticipate it being such a workout. 142 00:06:01,666 --> 00:06:02,966 Here's to what you got. 143 00:06:03,033 --> 00:06:04,500 You got fish that you're having for a fish fry. 144 00:06:04,566 --> 00:06:05,433 Right. 145 00:06:05,500 --> 00:06:06,800 And then you fish to feed a whole family 146 00:06:06,866 --> 00:06:08,333 and you do a Kodak moment with right here. 147 00:06:08,400 --> 00:06:09,666 I guess that would be this guy right here, yeah. 148 00:06:09,733 --> 00:06:10,566 [Ross] How about--- 149 00:06:10,633 --> 00:06:11,466 [Capri] Wow! 150 00:06:11,533 --> 00:06:13,600 [Ross] --this gigando? 151 00:06:13,666 --> 00:06:16,533 This is what's known as a massive picture taker. 152 00:06:16,600 --> 00:06:18,133 I feel like this is your biggest walleye ever. 153 00:06:21,100 --> 00:06:22,700 That's a professional grab right there. 154 00:06:22,766 --> 00:06:25,466 So, you are not only becoming a Lake Erie walleye guru now, 155 00:06:25,533 --> 00:06:27,533 you have to post them. 156 00:06:27,600 --> 00:06:28,533 I'm trying. 157 00:06:28,600 --> 00:06:31,500 I need this photographic evidence, yes. 158 00:06:31,566 --> 00:06:32,500 Ah, all right. 159 00:06:49,433 --> 00:06:50,933 [Capri] While plenty of Lake Erie walleye 160 00:06:51,000 --> 00:06:53,633 are destined for the fryer at local institutions, 161 00:06:53,700 --> 00:06:56,400 Ken Frye of the Ohio DNR 162 00:06:56,466 --> 00:07:00,000 loves showing anglers the fish's culinary versatility 163 00:07:00,066 --> 00:07:04,800 and how to utilize the whole thing, from cheek to fin. 164 00:07:07,000 --> 00:07:08,700 He's offered to help us cook our catch 165 00:07:08,766 --> 00:07:10,166 on Kelly's Island, 166 00:07:10,233 --> 00:07:12,000 part of a series of islands in Lake Erie 167 00:07:12,066 --> 00:07:14,266 referred to as the Keys of the North. 168 00:07:15,600 --> 00:07:17,200 Ken begins by removing the cheeks. 169 00:07:18,900 --> 00:07:21,733 From there he begins removing the filets from the walleye 170 00:07:21,800 --> 00:07:24,166 by slicing the flesh away from the bone, 171 00:07:24,233 --> 00:07:26,633 cutting lengthwise along each side of the fish, 172 00:07:26,700 --> 00:07:28,400 parallel to the back bone. 173 00:07:29,500 --> 00:07:32,333 He then removes what's referred to as the wings. 174 00:07:32,400 --> 00:07:35,300 This is the meat behind the head and at the top of the belly 175 00:07:35,366 --> 00:07:38,900 which is removed along with the pectoral or pelvic fins 176 00:07:38,966 --> 00:07:40,533 which function in the same way 177 00:07:40,600 --> 00:07:42,600 as a wing bone does with the chicken wing. 178 00:07:43,366 --> 00:07:45,200 Ken and Ross remove the rest of the wings 179 00:07:45,266 --> 00:07:48,233 and prep the area to cook walleye three ways. 180 00:07:48,866 --> 00:07:51,733 What we're going to serve with is the walleye wings 181 00:07:51,800 --> 00:07:53,566 and we're going to pat them dry. 182 00:07:53,633 --> 00:07:56,266 We're going to throw them in the dredge that we have here. 183 00:07:56,333 --> 00:07:59,233 You know, you can use anything. 184 00:07:59,300 --> 00:08:03,600 Like, we've done cornmeal with flour mix, seasonings. 185 00:08:03,666 --> 00:08:06,633 We're going to throw our shaker top on. 186 00:08:07,366 --> 00:08:11,066 And these things are really good if you're cooking in volume. 187 00:08:11,133 --> 00:08:12,800 I bet. 188 00:08:12,866 --> 00:08:14,066 So, once we get them breaded, 189 00:08:14,133 --> 00:08:16,233 we're going to flip them over and strain all the breading out. 190 00:08:16,300 --> 00:08:17,466 I love that. 191 00:08:17,533 --> 00:08:21,566 We'll have these beautiful, perfectly breaded walleye wings. 192 00:08:21,633 --> 00:08:23,500 So, we're going to set these aside for now 193 00:08:23,566 --> 00:08:25,133 and we're going to start prepping. 194 00:08:25,200 --> 00:08:27,500 We'll go ahead and we'll get our fillets out. 195 00:08:27,566 --> 00:08:30,033 There's a couple keys to making a great blackened fish. 196 00:08:30,100 --> 00:08:32,033 And this can translate to other things than walleye, 197 00:08:32,100 --> 00:08:34,700 but obviously this is the star of the show today. 198 00:08:34,766 --> 00:08:36,833 You need a hot grill. 199 00:08:36,900 --> 00:08:39,933 It should be setting off fire alarms 200 00:08:40,000 --> 00:08:41,100 if you're doing it inside. 201 00:08:41,166 --> 00:08:42,333 It should be that warm. 202 00:08:42,400 --> 00:08:44,566 So, what I recommend is doing it outside if you have a grill. 203 00:08:44,633 --> 00:08:47,000 Cast iron is kind of number one. 204 00:08:47,066 --> 00:08:49,266 You need those seasonings to char. 205 00:08:49,333 --> 00:08:50,800 So, this has a high smoke point 206 00:08:50,866 --> 00:08:53,600 so you can really crank the heat without burning the flavor. 207 00:08:53,666 --> 00:08:55,866 So, go ahead and just do a real light coat 208 00:08:55,933 --> 00:08:58,333 brushed on each one of those pieces. 209 00:09:02,300 --> 00:09:04,366 [Capri] Very good pro tips there as well. 210 00:09:04,433 --> 00:09:05,900 Gee, you can make it 211 00:09:05,966 --> 00:09:07,900 and you can also get it at a store. 212 00:09:07,966 --> 00:09:09,666 Yeah, all it is is clarified butter. 213 00:09:09,733 --> 00:09:12,066 You take butter, warm it up. 214 00:09:12,133 --> 00:09:14,433 The stuff that kind of floats to the top, you skim that off, 215 00:09:14,500 --> 00:09:16,766 and its shelf stable so it's really nice for camping 216 00:09:16,833 --> 00:09:18,266 and backpacking. 217 00:09:18,333 --> 00:09:19,600 [Capri] Absolutely. 218 00:09:19,666 --> 00:09:21,500 Okay, these ready to go? 219 00:09:21,566 --> 00:09:25,266 Now we're going to generously apply the blackening seasoning. 220 00:09:25,333 --> 00:09:26,733 Blackening season has a good mix 221 00:09:26,800 --> 00:09:30,300 of oregano, paprikas, some cayenne. 222 00:09:30,366 --> 00:09:32,100 You can buy commercially. 223 00:09:32,166 --> 00:09:33,233 You can make your own. 224 00:09:33,300 --> 00:09:35,300 [Capri] Okay. And it's shake time. 225 00:09:35,366 --> 00:09:36,766 These blend well to meat. 226 00:09:36,833 --> 00:09:37,633 Just keep it simple. 227 00:09:37,700 --> 00:09:40,266 Let the fish shine. 228 00:09:40,333 --> 00:09:44,100 And we're going to do salt pepper, olive oil, little qi. 229 00:09:44,166 --> 00:09:48,500 All this looks like it's ready to go on the grill, on the pan. 230 00:09:48,566 --> 00:09:49,433 Yeah. 231 00:09:49,500 --> 00:09:51,466 We'll get things going here. 232 00:09:51,533 --> 00:09:52,800 So, we'll take a little bit of this qi. 233 00:09:52,866 --> 00:09:54,066 [Capri] All right. 234 00:09:54,133 --> 00:09:56,233 We're just going to do a very light coat and brush on here. 235 00:09:56,300 --> 00:09:59,833 You can see when you get that white smoke, 236 00:09:59,900 --> 00:10:01,000 you know that grill is ready. 237 00:10:01,066 --> 00:10:02,366 It's hot enough? 238 00:10:02,433 --> 00:10:03,866 [Ken] All right. 239 00:10:03,933 --> 00:10:08,833 The other key to this is when you're blackening, 240 00:10:11,200 --> 00:10:12,300 you don't want to move the fish. 241 00:10:12,366 --> 00:10:13,833 You want to let it sit there. 242 00:10:13,900 --> 00:10:16,133 Every time you move that you're potentially removing 243 00:10:16,200 --> 00:10:18,633 some of that char that you're trying to accomplish. 244 00:10:18,700 --> 00:10:20,566 So, what I'm looking for as I'm cooking these 245 00:10:20,633 --> 00:10:22,233 is I'm kind of watching, 246 00:10:22,300 --> 00:10:24,733 you'll see it has a translucent color, 247 00:10:24,800 --> 00:10:27,033 and as it cooks it kind of becomes white on the edge. 248 00:10:27,100 --> 00:10:28,100 White. 249 00:10:28,166 --> 00:10:29,966 So, once I get about half way, 250 00:10:30,033 --> 00:10:32,033 now that side, first side is going to keep cooking 251 00:10:32,100 --> 00:10:33,766 so you don't have to go all the way through. 252 00:10:33,833 --> 00:10:35,233 -So, flip it. -Yep. 253 00:10:35,300 --> 00:10:36,633 I see that char. 254 00:10:36,700 --> 00:10:37,733 We got the char we wanted. 255 00:10:37,800 --> 00:10:39,166 These are going to need a little bit longer in here. 256 00:10:39,233 --> 00:10:40,466 Okay, so in the meantime-- 257 00:10:40,533 --> 00:10:41,266 We can drop the wings. 258 00:10:41,333 --> 00:10:42,400 --we're going to drop the wings. 259 00:10:43,833 --> 00:10:45,366 Look at that. 260 00:10:47,166 --> 00:10:48,366 Walleye wings. 261 00:10:49,233 --> 00:10:52,933 We can actually get the cheeks on back here if you want. 262 00:10:53,000 --> 00:10:55,600 Okay. 263 00:10:55,666 --> 00:10:57,500 [Ken] These cook really quick. 264 00:10:57,566 --> 00:10:59,033 [Capri] It smells fantastic. 265 00:11:00,733 --> 00:11:01,900 What a treat. 266 00:11:02,966 --> 00:11:06,433 Ken serves the wings with a siracha lime aioli sauce, 267 00:11:06,500 --> 00:11:07,700 and the blackened walleye 268 00:11:07,766 --> 00:11:09,900 with white cheddar grits and a creole sauce. 269 00:11:12,500 --> 00:11:15,166 Oh, boy. 270 00:11:15,233 --> 00:11:16,600 This is exciting. 271 00:11:18,066 --> 00:11:19,400 Blackened walleye. 272 00:11:19,466 --> 00:11:20,800 Fresh from Lake Erie. 273 00:11:21,800 --> 00:11:22,800 Mmm. 274 00:11:25,400 --> 00:11:27,000 Flaky and fresh. 275 00:11:27,066 --> 00:11:28,466 All those flavors come through. 276 00:11:30,666 --> 00:11:32,366 I'm sold. 277 00:11:32,433 --> 00:11:34,733 I mean, I already loved walleye, but I am sold on this. 278 00:11:34,800 --> 00:11:39,600 Doing something that is so ubiquitous here in Ohio, 279 00:11:39,666 --> 00:11:41,800 but doing it in a different and unique way, 280 00:11:41,866 --> 00:11:43,066 can't beat it. 281 00:11:43,133 --> 00:11:44,400 This is fantastic. 282 00:11:44,466 --> 00:11:46,100 And now we've got to dig into the rest of the stuff. 283 00:11:46,166 --> 00:11:48,166 Yep, we still got wings and the cheeks. 284 00:11:48,233 --> 00:11:51,400 I'm going to just grab a cheek. 285 00:11:51,466 --> 00:11:52,700 Is that cool like this? 286 00:11:52,766 --> 00:11:53,666 Absolutely. 287 00:11:53,733 --> 00:11:54,566 All right. 288 00:11:57,400 --> 00:11:58,666 That's good. 289 00:11:58,733 --> 00:12:00,333 So good. 290 00:12:00,400 --> 00:12:02,466 These are a sleeper, I think. 291 00:12:02,533 --> 00:12:03,666 Hmm huh. 292 00:12:03,733 --> 00:12:09,400 Now, it does have a firmer consistency. 293 00:12:09,466 --> 00:12:12,700 It is, I would say, very similar to a scallop. 294 00:12:12,766 --> 00:12:14,966 But you didn't dress it up and it didn't need it. 295 00:12:15,033 --> 00:12:15,900 No, no. 296 00:12:15,966 --> 00:12:17,133 I mean, you can go as simple 297 00:12:17,200 --> 00:12:18,433 or as fancy as you want with those. 298 00:12:18,500 --> 00:12:20,100 All right, so now, 299 00:12:20,166 --> 00:12:23,633 here it is, the moment that I've been waiting for, 300 00:12:23,700 --> 00:12:25,733 the walleye wings. 301 00:12:25,800 --> 00:12:26,866 All right, here you go. 302 00:12:26,933 --> 00:12:28,100 Thank you. 303 00:12:31,900 --> 00:12:34,466 I cannot believe that this basically 304 00:12:34,533 --> 00:12:36,366 tastes like a chicken wing, but it's fish. 305 00:12:36,433 --> 00:12:38,033 Is that the best chicken wing you've ever had? 306 00:12:38,100 --> 00:12:39,033 It is. 307 00:12:39,100 --> 00:12:40,400 Even though it's just a walleye, right? 308 00:12:40,466 --> 00:12:43,666 Forget buffalo, this is a Lake Erie wing. 309 00:12:43,733 --> 00:12:45,466 You are on to something. 310 00:12:45,533 --> 00:12:46,466 You've done it today. 311 00:12:46,533 --> 00:12:49,433 You've done from cheek all the way to the tail. 312 00:12:49,500 --> 00:12:53,200 And thanks to you and your innovation and your talent. 313 00:12:53,266 --> 00:12:54,500 This could not get any better. 314 00:12:54,566 --> 00:12:56,000 I have all the best people around me 315 00:12:56,066 --> 00:12:59,800 to make a perfect day out with walleye 316 00:12:59,866 --> 00:13:01,433 in the walleye capitol of the world. 317 00:13:02,766 --> 00:13:06,300 While walleye is certainly the big fish here in Ohio's ponds, 318 00:13:06,366 --> 00:13:08,400 the state has also been historically known 319 00:13:08,466 --> 00:13:11,800 as an excellent place to catch and sample walleye's cousin, 320 00:13:11,866 --> 00:13:13,433 the yellow perch. 321 00:13:15,566 --> 00:13:17,366 In just the last few years however, 322 00:13:17,433 --> 00:13:20,600 perch populations have been rapidly declining in Lake Erie, 323 00:13:20,666 --> 00:13:23,666 which has led aquatic researchers like Dr. Kevin Nevis 324 00:13:23,733 --> 00:13:25,400 and his student, Maria DeMico, 325 00:13:25,466 --> 00:13:27,600 at Bowling Green State University 326 00:13:27,666 --> 00:13:30,033 to pioneer new ways to raise perch. 327 00:13:31,433 --> 00:13:33,333 They're modernizing an ancient technique 328 00:13:33,400 --> 00:13:34,833 known as aquaponics 329 00:13:34,900 --> 00:13:37,333 which is first believed to be practiced by the Mayans 330 00:13:37,400 --> 00:13:40,666 over a thousand years ago into a modern system 331 00:13:40,733 --> 00:13:42,166 that could help fish producers 332 00:13:42,233 --> 00:13:43,900 become better environmental stewards 333 00:13:43,966 --> 00:13:45,200 in a variety of ways. 334 00:13:47,900 --> 00:13:52,333 This looks like a lot of technology for fish 335 00:13:52,400 --> 00:13:55,533 and for growing plants and vegetables. 336 00:13:55,600 --> 00:13:57,166 There's water involved. 337 00:13:57,233 --> 00:13:58,833 What's going on here? 338 00:13:58,900 --> 00:14:00,400 What is aquaponics? 339 00:14:00,466 --> 00:14:03,433 So, aquaponics is simply the cultivation 340 00:14:03,500 --> 00:14:06,266 of an aquatic product like fish 341 00:14:06,333 --> 00:14:08,566 along with what you would consider terrestrial crop. 342 00:14:08,633 --> 00:14:10,700 In this case, we've got lettuce and tomatoes. 343 00:14:10,766 --> 00:14:12,700 And it's a coupled system 344 00:14:12,766 --> 00:14:14,800 where the nutrients produced from the fish 345 00:14:14,866 --> 00:14:17,333 end up being the nutrients that the plants use. 346 00:14:17,400 --> 00:14:19,833 And so, it acts as kind of a natural biofilter. 347 00:14:19,900 --> 00:14:20,800 Okay. 348 00:14:20,866 --> 00:14:21,933 And so-- 349 00:14:22,000 --> 00:14:23,500 Nutrients is a nice word for-- 350 00:14:23,566 --> 00:14:24,833 Fish poop. 351 00:14:24,900 --> 00:14:26,266 Yes. Okay. 352 00:14:26,333 --> 00:14:29,033 So mostly the nitrogen and phosphorous that are left over, 353 00:14:29,100 --> 00:14:30,866 that's what the plants are taking up, 354 00:14:30,933 --> 00:14:33,933 again, acting as that natural biofilter. 355 00:14:34,000 --> 00:14:35,900 Sure, I mean, that does make a lot of sense. 356 00:14:35,966 --> 00:14:38,800 I mean, this is-- it's really that cycle of life. 357 00:14:38,866 --> 00:14:40,566 Trying to mimic that as well 358 00:14:40,633 --> 00:14:44,266 and just trying to keep it flowing and sustainable. 359 00:14:44,333 --> 00:14:47,433 And sustainability is so incredibly important. 360 00:14:47,500 --> 00:14:49,533 You know, we have perch. 361 00:14:49,600 --> 00:14:51,700 I grew up eating perch. 362 00:14:51,766 --> 00:14:56,300 But we don't think about farm raised so to speak perch. 363 00:14:56,366 --> 00:14:57,933 We just think about it coming from the lake. 364 00:14:58,000 --> 00:15:03,166 Why decide to raise perch in this kind of environment? 365 00:15:03,233 --> 00:15:04,466 The idea being that, you know, 366 00:15:04,533 --> 00:15:08,233 perch is that quintessential like Friday fish fry 367 00:15:08,300 --> 00:15:11,866 especially along the lake in Ohio. 368 00:15:11,933 --> 00:15:14,566 And, you know, there's the cultural aspect 369 00:15:14,633 --> 00:15:17,166 which is really important for the species. 370 00:15:17,233 --> 00:15:19,133 But if we're being honest, 371 00:15:19,200 --> 00:15:22,033 food production also has to be profitable. 372 00:15:22,100 --> 00:15:26,233 And so, yellow perch has a really high market price. 373 00:15:26,300 --> 00:15:29,033 And so, that is more enticing 374 00:15:29,100 --> 00:15:30,900 than something like tilapia, for example, 375 00:15:30,966 --> 00:15:34,733 which is your more common aquaponics fish. 376 00:15:34,800 --> 00:15:37,033 You know, tilapia is not a high market fish. 377 00:15:37,100 --> 00:15:39,833 It doesn't have a great reputation, if you will. 378 00:15:39,900 --> 00:15:42,833 And so, that's why we chose yellow perch 379 00:15:42,900 --> 00:15:45,866 to sort of combine the importance of the cultural, 380 00:15:45,933 --> 00:15:48,400 and potentially that financial aspect. 381 00:15:48,466 --> 00:15:49,233 [Capri] Yeah. 382 00:15:49,300 --> 00:15:51,033 So, walk me through it. 383 00:15:51,100 --> 00:15:52,566 [Kevin] We've got two tanks. 384 00:15:52,633 --> 00:15:54,466 They're both 250 gallons. 385 00:15:54,533 --> 00:15:57,366 We've got about 40 or so fish in each tank. 386 00:15:57,433 --> 00:16:01,266 The food, that gets collected and fed out here. 387 00:16:01,333 --> 00:16:03,033 And here, we've got a bunch of crayfish. 388 00:16:03,100 --> 00:16:05,100 And the crayfish are a unique wrinkle on this, 389 00:16:05,166 --> 00:16:07,033 and it's what sets it apart from other aquaponics systems 390 00:16:07,100 --> 00:16:10,066 because they're doing all of the dirty work literally. 391 00:16:10,133 --> 00:16:12,566 They're the ones eating all the uneaten food and feces-- 392 00:16:12,633 --> 00:16:13,566 Interesting. 393 00:16:13,633 --> 00:16:14,700 --so we don't have to deal with it. 394 00:16:14,766 --> 00:16:15,800 I see. 395 00:16:15,866 --> 00:16:18,400 Now in theory, we could say set up a crayfish boil. 396 00:16:18,466 --> 00:16:19,666 We could use them for bait. 397 00:16:19,733 --> 00:16:20,633 They do have a market. 398 00:16:20,700 --> 00:16:21,800 We've just not investigated that. 399 00:16:21,866 --> 00:16:22,933 They're basically-- 400 00:16:23,000 --> 00:16:23,733 You're cleanup crew. 401 00:16:23,800 --> 00:16:24,766 Exactly. 402 00:16:24,833 --> 00:16:26,500 And then this pipe right here 403 00:16:26,566 --> 00:16:28,933 ends up going into the raceway behind us 404 00:16:29,000 --> 00:16:31,566 and the tomatoes and lettuce-- 405 00:16:31,633 --> 00:16:33,366 [Capri] Which they are thriving. 406 00:16:33,433 --> 00:16:35,233 [Kevin] They look amazing. 407 00:16:35,300 --> 00:16:37,200 We have better boy tomatoes on this side 408 00:16:37,266 --> 00:16:40,200 and a type husky cherry red on that side. 409 00:16:40,266 --> 00:16:43,333 And then our butter crunch lettuce which we'll be trying. 410 00:16:43,400 --> 00:16:45,900 [Capri] How many pounds of tomatoes and produce 411 00:16:45,966 --> 00:16:47,333 do you produce? 412 00:16:47,400 --> 00:16:48,333 A lot. 413 00:16:48,400 --> 00:16:49,433 We calculated one year 414 00:16:49,500 --> 00:16:53,600 that we were able to produce 225 pounds of tomatoes 415 00:16:53,666 --> 00:16:55,966 from this one system in a 12-month period. 416 00:16:56,033 --> 00:16:57,766 Incredible. My goodness. 417 00:16:57,833 --> 00:17:00,366 Well, those nutrients are really-- 418 00:17:00,433 --> 00:17:01,433 They're doing their job. 419 00:17:01,500 --> 00:17:03,100 They're doing their job. 420 00:17:03,166 --> 00:17:04,933 Well, I can't wait to taste all of this. 421 00:17:05,000 --> 00:17:07,900 And understand and compare 422 00:17:07,966 --> 00:17:12,366 what aquaponics grown food taste like 423 00:17:12,433 --> 00:17:15,200 comparatively to the stuff we catch in the wild. 424 00:17:16,633 --> 00:17:18,933 Kevin and Maria weigh and measure fish monthly 425 00:17:19,000 --> 00:17:20,800 and have found they can grow perch 426 00:17:20,866 --> 00:17:23,600 to be market ready at about 18 months; 427 00:17:23,666 --> 00:17:25,500 half the time it takes in Lake Erie. 428 00:17:25,566 --> 00:17:27,000 They also use less water 429 00:17:27,066 --> 00:17:29,133 than traditional vegetable or fish farms 430 00:17:29,200 --> 00:17:31,233 and produce no phosphorous runoff 431 00:17:31,300 --> 00:17:32,933 which can harm lakes and streams. 432 00:17:33,000 --> 00:17:36,100 They hope to send their products to chefs alongside wild perch 433 00:17:36,166 --> 00:17:37,866 to see if they can taste the difference 434 00:17:37,933 --> 00:17:40,866 between wild and aquaponics grown fish. 435 00:17:43,466 --> 00:17:45,533 Okay, so is this a blind taste test? 436 00:17:45,600 --> 00:17:46,466 It is a blind taste test. 437 00:17:46,533 --> 00:17:47,466 Okay, goodie. 438 00:17:47,533 --> 00:17:48,800 I know which ones they are. 439 00:17:51,566 --> 00:17:52,600 It's actually really good. 440 00:17:52,666 --> 00:17:54,533 So good. 441 00:17:54,600 --> 00:17:56,133 You know I love a good fish fry. 442 00:17:56,200 --> 00:17:59,666 I mean it's tender, it's flaky. 443 00:17:59,733 --> 00:18:01,100 I'll do a little bit of-- 444 00:18:01,166 --> 00:18:02,300 Palette cleanser. 445 00:18:02,366 --> 00:18:03,500 Middle bite. Palette cleanser. 446 00:18:03,566 --> 00:18:04,500 There you go. 447 00:18:06,633 --> 00:18:08,200 Fresh. 448 00:18:08,266 --> 00:18:10,766 You cannot get more fresh than that, right? 449 00:18:10,833 --> 00:18:12,133 It does not. 450 00:18:12,200 --> 00:18:14,300 I'm standing next to the plant that I'm eating. 451 00:18:14,366 --> 00:18:16,300 You get the satisfaction of knowing you picked it yourself. 452 00:18:16,366 --> 00:18:17,133 I love it. 453 00:18:17,200 --> 00:18:18,266 I mean, there's-- 454 00:18:18,333 --> 00:18:20,300 There's no pesticides or anything like that on it, too. 455 00:18:20,366 --> 00:18:21,733 Right. Now, this is the other one. 456 00:18:26,266 --> 00:18:28,433 They're very similar. 457 00:18:28,500 --> 00:18:30,166 Right, so if you were served that, 458 00:18:30,233 --> 00:18:31,800 that second one that you just ate, 459 00:18:31,866 --> 00:18:33,100 you would not be able to tell-- 460 00:18:33,166 --> 00:18:34,100 No way. 461 00:18:34,166 --> 00:18:36,566 --that there was anything different in it. 462 00:18:36,633 --> 00:18:37,600 That's what we're aiming for. 463 00:18:37,666 --> 00:18:38,766 [Maria] No, they're both really good. 464 00:18:38,833 --> 00:18:40,100 Yeah. 465 00:18:40,166 --> 00:18:42,033 It is almost impossible to tell the difference. 466 00:18:42,100 --> 00:18:43,566 I mean, it is so similar, 467 00:18:43,633 --> 00:18:46,433 and the textures are pretty much exactly the same. 468 00:18:46,500 --> 00:18:49,766 And that's the goal because there is this stigma 469 00:18:49,833 --> 00:18:51,966 that aqua culture and aquaponics, 470 00:18:52,033 --> 00:18:54,833 the products are of a lower quality. 471 00:18:54,900 --> 00:18:57,266 The idea that if you get salmon at a restaurant, 472 00:18:57,333 --> 00:18:59,233 you're supposed to ask for wild salmon. 473 00:18:59,300 --> 00:19:02,033 You're not supposed to get farmed Atlantic salmon. 474 00:19:02,100 --> 00:19:04,633 And honestly, as with this, 475 00:19:04,700 --> 00:19:06,900 most people cannot tell a difference 476 00:19:06,966 --> 00:19:10,200 unless maybe you looked at it before cooking 477 00:19:10,266 --> 00:19:14,233 or you knew inherently that one was different than the other. 478 00:19:14,300 --> 00:19:17,533 And that's the message that we really want to also instill 479 00:19:17,600 --> 00:19:21,466 is that, you know, aquaponics products are healthy, 480 00:19:21,533 --> 00:19:23,633 they're safe, they're nutritious, 481 00:19:23,700 --> 00:19:24,866 and they taste good. 482 00:19:24,933 --> 00:19:27,266 Because we could do all of the technology 483 00:19:27,333 --> 00:19:28,800 or all of the different growing systems, 484 00:19:28,866 --> 00:19:31,566 but unless people like eating it, 485 00:19:31,633 --> 00:19:33,166 they're not going to. 486 00:19:33,233 --> 00:19:36,100 Well, I certainly like eating this for sure. 487 00:19:36,166 --> 00:19:38,433 Both of them tasted fantastic. 488 00:19:38,500 --> 00:19:40,766 You're doing incredible work here. 489 00:19:40,833 --> 00:19:42,866 Innovation, sustainability-- 490 00:19:42,933 --> 00:19:43,900 And that's our ultimate goal 491 00:19:43,966 --> 00:19:47,866 is that anyone could design a system like this 492 00:19:47,933 --> 00:19:52,366 whether it's at back yard scale or if it's at commercial scale. 493 00:19:52,433 --> 00:19:55,766 Our goal is to make these kinds of technologies 494 00:19:55,833 --> 00:19:58,866 more approachable, more accessible. 495 00:19:58,933 --> 00:20:02,633 And for people to adopt those practices, 496 00:20:02,700 --> 00:20:06,500 I think it says a lot for the way 497 00:20:06,566 --> 00:20:09,566 that we can continue to produce high quality fish 498 00:20:09,633 --> 00:20:11,166 that people like. 499 00:20:11,233 --> 00:20:13,133 Well, maybe I'll have to get with some of my neighbors 500 00:20:13,200 --> 00:20:14,433 on the other side of Ohio 501 00:20:14,500 --> 00:20:16,133 and put one of these in our backyard. 502 00:20:16,200 --> 00:20:17,200 Let me know. I'd be happy to help. 503 00:20:17,266 --> 00:20:18,266 We'll call you. 504 00:20:18,333 --> 00:20:19,166 Sounds good. 505 00:20:22,600 --> 00:20:24,600 [Capri] While the tradition of frying fresh water fish 506 00:20:24,666 --> 00:20:27,800 like perch and walleye is a long held around Ohio, 507 00:20:30,433 --> 00:20:33,366 Chef Jeremy Amanski is keeping another historic way 508 00:20:33,433 --> 00:20:35,100 of cooking fish alive 509 00:20:35,166 --> 00:20:39,066 in his James Beard nominated Lauder Delicatessen. 510 00:20:43,133 --> 00:20:44,166 This is a lot of fish. 511 00:20:45,400 --> 00:20:49,000 But this is next level, and it has history. 512 00:20:49,066 --> 00:20:50,200 It does. 513 00:20:50,266 --> 00:20:51,933 So, tell me about the history of this thing right here. 514 00:20:52,000 --> 00:20:54,533 So, well let's start. This is gefilte fish, right. 515 00:20:54,600 --> 00:20:57,800 And a lot of people, I get so many questions all the time. 516 00:20:57,866 --> 00:20:58,666 People are like, well, 517 00:20:58,733 --> 00:21:00,200 "What kind of fish is the gefilte?" 518 00:21:00,266 --> 00:21:01,366 What kind of fish is the gefilte? 519 00:21:01,433 --> 00:21:02,300 I'm going to ask the question. 520 00:21:02,366 --> 00:21:04,866 Right, so it is not a type of fish. 521 00:21:04,933 --> 00:21:08,033 Gefilte is the Yiddish word for "stuffed." 522 00:21:08,100 --> 00:21:08,933 Okay. 523 00:21:09,000 --> 00:21:10,100 It brings us to this. 524 00:21:10,166 --> 00:21:10,966 Because this-- 525 00:21:11,033 --> 00:21:11,900 [Capri] It's a literal stuffed fish. 526 00:21:11,966 --> 00:21:13,300 [Kevin] It's a literal stuffed fish. 527 00:21:13,366 --> 00:21:15,033 I mean, let's go back to the 1800's 528 00:21:15,100 --> 00:21:17,133 and this is what the dish looked like. 529 00:21:17,200 --> 00:21:17,966 Okay. 530 00:21:18,033 --> 00:21:19,266 And the interesting thing is, 531 00:21:19,333 --> 00:21:21,400 this was born out of kind of like the edict 532 00:21:21,466 --> 00:21:22,733 of kosher food 533 00:21:22,800 --> 00:21:26,166 because on the Sabbath, you are not supposed to do any work. 534 00:21:26,233 --> 00:21:29,700 Like, you're really supposed to rest and relax on that day off. 535 00:21:29,766 --> 00:21:33,233 So, even taking the bones out of your food is like-- 536 00:21:33,300 --> 00:21:34,200 Too much work. 537 00:21:34,266 --> 00:21:35,266 That's too much work. 538 00:21:35,333 --> 00:21:36,933 You're supposed to take it so easy. 539 00:21:37,000 --> 00:21:39,766 So, what happened is people would take the whole fish 540 00:21:39,833 --> 00:21:42,566 and they would bone it out in a way where the head, 541 00:21:42,633 --> 00:21:44,633 the tail and the skin was all intact 542 00:21:44,700 --> 00:21:46,733 and they would take the meat, pick out all the bones-- 543 00:21:46,800 --> 00:21:48,600 And this would obviously be before the Sabbath because-- 544 00:21:48,666 --> 00:21:49,833 --before, exactly. 545 00:21:49,900 --> 00:21:53,966 You're doing this Friday during the day, before sundown. 546 00:21:54,033 --> 00:21:55,866 And then you put everything back. 547 00:21:55,933 --> 00:21:59,666 You poach it off and you cook it and you have this stuffed fish. 548 00:21:59,733 --> 00:22:02,000 So now when it's served, you have slices of it cut. 549 00:22:02,066 --> 00:22:04,600 Nobody has to work to pick bones out and do all these-- 550 00:22:04,666 --> 00:22:05,733 So, there are no bones in this? 551 00:22:05,800 --> 00:22:07,700 This is completely boneless. 552 00:22:07,766 --> 00:22:09,766 You know we take it a little step further. 553 00:22:09,833 --> 00:22:13,566 I mean, I have a love for high end French food. 554 00:22:13,633 --> 00:22:16,866 Its not what we make here, but I really love the theater of it. 555 00:22:16,933 --> 00:22:17,933 So, this is going to-- 556 00:22:18,000 --> 00:22:21,633 You're going to see we've got asparagus in here. 557 00:22:21,700 --> 00:22:24,066 I put some morel mushrooms. 558 00:22:24,133 --> 00:22:25,100 [Capri] Oh. my goodness. 559 00:22:25,166 --> 00:22:26,433 [Kevin] Oh. yeah. 560 00:22:26,500 --> 00:22:27,666 Wow. 561 00:22:27,733 --> 00:22:28,633 [Kevin] Oh, look at that. 562 00:22:28,700 --> 00:22:29,900 Is that awesome? 563 00:22:29,966 --> 00:22:32,600 [Capri] That again, this is not at all what I had in my mind. 564 00:22:32,666 --> 00:22:34,666 When you think of a gefilte fish, this is not it. 565 00:22:34,733 --> 00:22:35,866 [Kevin] So, you've got to taste this. 566 00:22:35,933 --> 00:22:37,933 [Capri] I do have to taste this. 567 00:22:38,000 --> 00:22:40,500 [Kevin] Got a plate here all ready for you. 568 00:22:40,566 --> 00:22:41,633 [Capri] Fantastic. You're prepared. 569 00:22:41,700 --> 00:22:43,866 [Kevin] This is so delicious. 570 00:22:43,933 --> 00:22:45,400 And we do something really unique here 571 00:22:45,466 --> 00:22:47,700 that I haven't seen in a lot of other gefilte fish recipes 572 00:22:47,766 --> 00:22:51,700 where the egg sacs, the soft row which is the sperm sacs, 573 00:22:51,766 --> 00:22:53,200 the livers, the hearts, 574 00:22:53,266 --> 00:22:55,566 we butcher all those parts out of the fish. 575 00:22:55,633 --> 00:22:57,066 We kind of get rid of the intestines 576 00:22:57,133 --> 00:22:58,233 and some of the stomach, 577 00:22:58,300 --> 00:23:00,466 but all those other things we work back into this too. 578 00:23:00,533 --> 00:23:01,466 No waste. 579 00:23:01,533 --> 00:23:02,633 It's about using the whole fish. 580 00:23:02,700 --> 00:23:03,900 It's about doing it. 581 00:23:03,966 --> 00:23:06,966 But I'll tell you, you know as people moved around over time 582 00:23:07,033 --> 00:23:09,466 this transformed into what we have here. 583 00:23:09,533 --> 00:23:11,533 This is just the insides. 584 00:23:11,600 --> 00:23:13,566 So, this is like what I grew up eating, 585 00:23:13,633 --> 00:23:14,866 just like this. 586 00:23:14,933 --> 00:23:17,766 This would be at Passover, this is how it would look. 587 00:23:17,833 --> 00:23:18,633 I serve it here-- 588 00:23:18,700 --> 00:23:19,766 Is this made with matzah? 589 00:23:19,833 --> 00:23:21,466 Yeah, oh yeah, there's matzah meal in here. 590 00:23:21,533 --> 00:23:22,666 There's chicken eggs. 591 00:23:22,733 --> 00:23:25,200 This is the recipe I grew up making with my grandmother. 592 00:23:25,266 --> 00:23:26,566 She was a kosher caterer. 593 00:23:26,633 --> 00:23:28,600 She put me to work when I was like 11. 594 00:23:28,666 --> 00:23:29,800 We grind the fish. 595 00:23:29,866 --> 00:23:32,766 We mix it with matzah meal which is like crushed up matzah. 596 00:23:32,833 --> 00:23:36,100 We put the salt, the onion, there's pepper in there. 597 00:23:36,166 --> 00:23:37,766 I put fresh herbs in there. 598 00:23:37,833 --> 00:23:39,766 It's mixed like scallion and dill. 599 00:23:39,833 --> 00:23:41,700 And then you eat it with something pungent. 600 00:23:41,766 --> 00:23:43,266 I love it. 601 00:23:43,333 --> 00:23:44,500 It gets up in your nose. 602 00:23:44,566 --> 00:23:46,833 This will make you cry just as much as fresh horseradish. 603 00:23:46,900 --> 00:23:49,033 You were right, it tastes like horseradish. 604 00:23:49,100 --> 00:23:50,566 Yeah, oh yeah. Oh, yeah. 605 00:23:50,633 --> 00:23:51,633 It collects the fish. 606 00:23:51,700 --> 00:23:52,866 It goes well. 607 00:23:52,933 --> 00:23:56,166 So, you see these preparations like, these are chilled out 608 00:23:56,233 --> 00:23:57,233 and that sort of thing. 609 00:23:57,300 --> 00:23:58,600 And with the carrots on there. 610 00:23:58,666 --> 00:24:00,633 This is what the dish evolved into. 611 00:24:00,700 --> 00:24:01,766 And this is what you see now. 612 00:24:01,833 --> 00:24:03,400 And the extension of this too, 613 00:24:03,466 --> 00:24:05,600 is the jarred industrial processed stuff 614 00:24:05,666 --> 00:24:06,966 that we see that-- 615 00:24:07,033 --> 00:24:07,966 I think that most people are-- 616 00:24:08,033 --> 00:24:10,100 Destroying gefilte fish for us. 617 00:24:10,166 --> 00:24:11,466 Like, this is cool as hell. 618 00:24:11,533 --> 00:24:13,500 This looks beautiful and it tastes delicious. 619 00:24:13,566 --> 00:24:16,266 Like I said, I am definitely, I think more-- 620 00:24:16,333 --> 00:24:18,433 When I think about gefilte fish, I think about that jarred stuff 621 00:24:18,500 --> 00:24:20,166 that you see on the shelves in the grocery store. 622 00:24:20,233 --> 00:24:21,133 Yeah. 623 00:24:21,200 --> 00:24:22,800 Around Passover time. 624 00:24:22,866 --> 00:24:24,433 That's what you think it is. 625 00:24:24,500 --> 00:24:26,166 And I think that maybe that's why people ask, 626 00:24:26,233 --> 00:24:28,233 "What kind of fish is gefilte fish," right? 627 00:24:28,300 --> 00:24:29,266 All the time. 628 00:24:29,333 --> 00:24:30,500 You know, that makes total sense. 629 00:24:30,566 --> 00:24:32,833 I mean, you're welcoming people to the Great Lakes 630 00:24:32,900 --> 00:24:34,933 with the great fish that we have here. 631 00:24:35,000 --> 00:24:36,666 Well, I want you to keep in mind, too, 632 00:24:36,733 --> 00:24:38,100 in an ecosystem like this, 633 00:24:38,166 --> 00:24:41,033 does it make sense for me to fly salmon and tuna in 634 00:24:41,100 --> 00:24:42,233 from an ocean somewhere. 635 00:24:42,300 --> 00:24:44,600 Like, they're great foods and I want to eat those things, 636 00:24:44,666 --> 00:24:48,033 but I get lake trout that has pink flesh 637 00:24:48,100 --> 00:24:49,633 and it's a relative of salmon. 638 00:24:49,700 --> 00:24:50,933 And it's produced right here. 639 00:24:51,000 --> 00:24:52,400 I get the beautiful walleye. 640 00:24:52,466 --> 00:24:55,166 In my mind, you know, aside from that desire 641 00:24:55,233 --> 00:24:57,300 to maybe eat some shrimp and octopus and stuff 642 00:24:57,366 --> 00:24:58,400 once in a while, 643 00:24:58,466 --> 00:24:59,866 if you're going to eat fish and you live here, 644 00:24:59,933 --> 00:25:02,366 we have such a cool, cool variety. 645 00:25:02,433 --> 00:25:03,700 I love how you're thinking 646 00:25:03,766 --> 00:25:07,900 because there is so much in that terroir of the Great Lakes. 647 00:25:07,966 --> 00:25:10,600 Food tells the story of the place. 648 00:25:10,666 --> 00:25:12,166 This walleye is telling the story 649 00:25:12,233 --> 00:25:15,400 both of Ohio and the Jewish community 650 00:25:15,466 --> 00:25:16,700 that lives here. 651 00:25:16,766 --> 00:25:18,800 It definitely speaks for a lot of people. 652 00:25:18,866 --> 00:25:20,266 And that's how we can relate to one another 653 00:25:20,333 --> 00:25:23,266 and understand one another is through good food. 654 00:25:23,333 --> 00:25:24,200 [Kevin] You bet. 655 00:25:31,633 --> 00:25:32,666 [Capri] Here on the north coast, 656 00:25:32,733 --> 00:25:34,366 the fresh water fish of Lake Erie 657 00:25:34,433 --> 00:25:36,733 offer a true taste of the Midwest. 658 00:25:36,800 --> 00:25:40,066 Your fueling of growing industry of angling tourism 659 00:25:40,133 --> 00:25:43,100 and inspiring taste makers and home cooks alike 660 00:25:43,166 --> 00:25:44,766 to rediscover the potential 661 00:25:44,833 --> 00:25:47,366 of what's right here in their own back yard. 662 00:25:48,700 --> 00:25:49,800 But why take my word for it, 663 00:25:50,833 --> 00:25:53,066 when you can come experience it for yourself. 664 00:25:55,100 --> 00:25:56,200 America The Bountiful... 665 00:25:57,266 --> 00:25:59,000 ...is waiting for you and me. 666 00:26:06,533 --> 00:26:09,500 For more information visit Americathebountifulshow.com. 667 00:26:14,233 --> 00:26:15,900 [announcer] America's farmers have nourished us 668 00:26:15,966 --> 00:26:17,366 for generations, 669 00:26:17,433 --> 00:26:19,833 but today they face unprecedented challenges. 670 00:26:21,133 --> 00:26:23,366 American Farmland Trust works with farmers 671 00:26:23,433 --> 00:26:26,033 to help save the land that sustains us. 672 00:26:26,100 --> 00:26:28,733 Together we can work to keep America bountiful.