Name: Food Sustainability Around The World | Gordon Ramsay: Uncharted | National Geographic
Uploaded: 2024-06-24T16:54:03.000Z
Duration: 3 min 55 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Take what you need, respect the land, treat it, bless it.

Twins Emily and Amanda Gale are accomplished local boat captains.

These ladies have an endless knowledge of Florida fishing.

And they're going to lead me to the most iconic ingredients of the Keys Seas, stone crab.

And then keep the claw and put the crab back.

We just take one and leave them with another.

Even in the wild, if the crab gets in a fight or in a messy situation, they will voluntarily release their claw.

I mean, in terms of sustainability, that's great.

To the average Joe, it'd look like it's doing you harm.

But it's actually a really smart way of not killing the crab.

Lionfish are invasive predatory reef fish that have become a terror in the waters of the Caribbean.

They are voracious eaters that devour everything in sight and leave behind a path of destruction shielded by their venomous spines, which in humans can lead to painful swelling, heart palpitations, and, on rare occasions, death.

They have no natural predators to keep them in check.

Lionfish are invasive, incredibly detrimental to the ecosystem, but more importantly, not really featured here on menus, right?

My fish may be tiny, but I like to think that when it comes to lionfish, size doesn't matter.

The fact that I got one is all that counts.

There's a dual dimension with this lionfish at the table in the final cook.

And so I'm going to bring a little bit of heat, a little bit of sourness, a little bit of sweetness to this fish and sort of blow their minds.

There's a very rare ingredient in Ireland that I'm told you only find in Canamara, abalone.

The high demand for this rare mollusk has left the abalone population in a steady and seriously trying.

I'm meeting a mother and daughter who are using aquaculture to grow them sustainably.

Back in the late 70s, they were brought over.

And we're dealing with all the offspring.

When they start off, right there, a little tiny dot is when they start off as a larvae, a little seed.

OK, so this is 7 and 1 half, almost an 8.

So you're looking at a 4 to 4 and 1 half year abalone there.

Here in Ireland, we're the only abalone farm.

In the wild, their numbers are dwindling.

And then environmental changes that are happening as well, like ocean acidification, rising temperature in the sea, that's all causing stress globally.

These things would never survive in the wild.

But here, they're produced in a sustainable way.