Smoked herring from Cap-Pelé, N.B., preserves tradition as well as taste | We Are The Best

– I’m in Cap-Pélé, New Brunswick, a small town of about 2200 people, known as the smoked herring capital of the world. This region produces 95% of the world’s total output of this delicious smoked fish. µµµMario Cormier is the president of Cap-Pélé Herring Export,a distribution co-op that represents10 different smokehouses. Together, they produce20 million […]

Undercover Surprise: Catfish Cabin | Season 2 Ep. 4 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

Now, as you know, when peopke know I’m coming to town, they will turn on the southern charm. Can I hug you? Is it OK? [laughter] So I’m going undercover. Larry the luggage guy. Let’s go meet some catfish. Catfish Cabin, established in 1971. Looks like it was closed in 1971, gents. What is that […]

24 HRS Tips: Pan Seared Trout | Season 1 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

Pan seared trout, a succotash with a touch of heat, and a Cajun aioli. Lightly floured, skin side down. That’s going to protect the trout. You’ll flip it and put that in the oven literally one minute, yes? Right. Succotash– what’s the secret behind a great succotash? That’s right, the seasoning. You have the heat, […]

Gordon Ramsay Makes A Catfish Dish | Season 2 Ep. 4 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

– Into the fryer. OK. Do you use canned green beans? Yes, we do. Not anymore. Yes, sir. Trust me. OK. Bacon? That’s right. And then we lay our beans on top of that. Oh. Oh, my goodness. Catfish, nice and crispy. When it starts to curl like that and float, it’s a really good […]

Cooking Demo: Fried Catfish Dish | Season 2 Ep. 4 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

Catfish– here we have buttermilk. Right? Yes. – Next to that– – Meal. That’s right. But in there is a little bit of paprika, a little bit of cayenne to put some heat in there. We season the fish as well. Salt, pepper. In, all round. OK. We take that it out. And again, in. […]

What we believe at Wild Foods with Founder, Colin Stuckert

(clapping) – Hey guys Colin Stuckert here, founder and CEO Wild Foods Co. Thanks for being a Wild subscriber, thanks for following along. I want to give you a real quick video about the Wild philosophy, why we do what we do, why we believe what we believe and how it directs everything we do […]

Shrooming with Marcy | Corcyceps mushroom benefits

– Hey everyone. Welcome back to today’s episode of Shrooming with Marcy. Today, we’re gonna be talking about our Cordyceps mushroom. So are you guys ready to get high with me? On nutrition? Let’s do this. (light music) Cordyceps is another type of mushroom that’s been long used by Chinese medicine. It can boost athletic […]

KetoLikeJamie shows how she uses Wild Fish Oil

– Hey, guys, Jamie here with Wild Foods. Today I’m gonna talk about our fish oil, one of the only fish oils certified by Friends of the Sea, which is a really important certification needed. It is super pure stuff. I take it every single day, probably two to three pills per meal. I especially […]