Name: 鰻魚膠是如何在東倫敦製作的 | 地區美食 (How Jellied Eels Are Made In East London | Regional Eats)
Uploaded: 2021-01-11T19:03:51.000Z
Duration: 10 min 25 s

and today we're going to see how jellied eels are made.

而今天我們就來看看果凍鰻魚是如何製作的。

that you can get here in London, think again.

你可以在倫敦這裡得到，再想想。

going back to the times where the eel population

Nowadays, there are not as many eels as there were

in the past, but the dish has stood the test of time.

在過去，但這道菜經得起時間的考驗。

In their glory days, jellied eels were so popular

鰻魚的輝煌時期，是那麼的受歡迎。

Today, jellied eels can be found all over the UK,

如今，在英國各地都能看到膠質鰻魚的身影。

but there are only a handful of merchants

who actually make them, all based in London.

誰真正使他們，所有總部設在倫敦。

One of these is Barneys, an East End institution

其中之一是Barneys，一個東區的機構。

run by Mark Button, by his father, Eddie, before him,

由馬克-巴頓和他的父親埃迪經營，在他之前。

and now Mark's son has even gotten involved.

現在馬克的兒子甚至也參與進來了。

Mark believes that jellied eels are far from being

Mark Button: The eel has become harder to get.

馬克-巴頓。鰻魚越來越難弄了。

Literally, 1,000 kilos a day would come into London

從字面上看，每天會有1000公斤進入倫敦。

of fresh Thames eels, Thames Estuary eels.

鮮泰晤士河鰻魚、泰晤士河口鰻魚的。

But they're no longer there. They disappeared.

但他們已經不在那裡了。他們消失了。

The price of eels today are dearer than salmon.

如今鰻魚的價格比三文魚還貴。

When my father took over the business in the 1960s,

當我父親在60年代接管了這個生意。

which I know is 55 years ago 'cause that's when I was born.

我知道那是55年前的事了，因為那是我出生的時候。

We're now at the third generation in the business.

我們現在已經是第三代的企業了。

Claudia: The first step to making jellied eels

克勞迪婭：製作鰻魚凍的第一步。

就是把魚洗乾淨，把內臟拿出來。

I mean, they start off as live eels last night,

我的意思是，他們開始作為活鰻魚昨晚。

but we have them stunned so they are ready to work.

但我們已經把他們打暈了，所以他們已經準備好工作了。

It would be too dangerous. Claudia: Oh, I see.

這將是太危險了。克勞迪婭：哦，我明白了。

馬克：他們用的是非常鋒利的刀子。

If it's a live eel, if you picked them up,

Claudia: Is it easier to clean than a normal fish?

克勞迪婭：它比普通的魚更容易清洗嗎？

Mark: Well, these guys have been doing it for many years,

馬克：嗯，這些人已經做了很多年了。

But even if you put a man who worked with normal fish,

但即使把一個和普通魚一起工作的人。

flat fish, on this job, they would find it very hard.

平魚，在這個工作上，他們會覺得很辛苦。

It's a different shape fish, it's a different bone,

形狀不同的魚，骨子裡是不一樣的。

it's the different pressures you put on the...

he uses a lot of strength in his arms and wrists.

他的手臂和手腕用了很多力氣。

To push it through. Claudia: Oh, right, yeah.

為了推動它通過。克勞迪婭：哦，對，是的。

So, they have different knives, actually.

所以，他們的刀子，其實是不一樣的。

and the guys here are cutting using cutting knives.

克勞迪婭：哦，我看到這裡了。

克勞迪婭：所以他們必須要有鋒芒。

馬克：所以他們必須非常敏銳。

Claudia: Yeah, yeah, yeah, definitely. [laughs]

克勞迪婭：是啊，是啊，是啊，肯定。是啊，是啊，是啊，肯定的。 [笑]

I've read that the eels only have one bone.

Mark: With the jelly process, we leave the bone in,

馬克：對於果凍工藝，我們把骨頭留在裡面。

克勞迪婭：好的，所以，你吃的那部分。

回去的路上，正確的方式通過。

these pieces when they're cooked will be open,

and these pieces when they're cooked will be round.

而這些片子煮熟後會是圓形的。

I'll show you the difference. Claudia: Oh, all right.

我會告訴你其中的區別。克勞迪婭：哦，好的。

Mark: Some people, they call these the horseshoe pieces.

馬克：有些人，他們把這些叫做馬蹄鐵片。

So it looks like a horseshoe, which is open.

所以它看起來像一個馬蹄鐵，這是開放的。

That's where they fully remove that belly.

這就是他們完全去除那個肚子的地方。

克勞迪婭：而且你還會留下皮膚。

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鰻魚膠是如何在東倫敦製作的 | 地區美食 (How Jellied Eels Are Made In East London | Regional Eats)

process

slightly

thrive

approximately