Ep 4. Fishing for Fire

Man Fire Food is a popular cooking series that takes viewers through amazing culinary journeys of different cultures and countries. On each episode, the show's host and expert chef, Roger Mooking, travels to a unique location and explores the art of cooking with fire.

Season 7 Episode 4 of Man Fire Food is titled "Fishing for Fire," and it explores the ways in which seafood can be cooked using fire as the primary source of heat. Against the backdrop of the Pacific Northwest, Roger sets out on a mission to taste some of the best fire-cooked seafood dishes in the region.

Roger's first stop is at a family-run restaurant in Seattle, serving up some of the best smoked salmon in town. He watches as the restaurant's owner, Dan Bugge, smokes fresh salmon over a wood fire and then serves it up with a side of house-made pickles and crackers. Roger is intrigued by the delicate and creamy texture of the salmon that is achieved by using the perfect amount of smoke and fire.

Next, Roger heads down to Portland, Oregon, to try out some of the most innovative seafood dishes that have been created in the city's food carts. At his first stop, he meets up with a chef who is known for her creative use of fire to cook up seafood. She shows Roger how to make a dish of wood-fired clams, cooked to perfection with garlic, white wine, and butter.

Later, Roger heads to a popular seafood shack in the coastal town of Newport, Oregon, where he samples the famous clam chowder, cooked over an open flame. The chowder has a complex, smoky flavor, which is achieved by using a combination of alder wood and white oak. Roger is fascinated by the techniques used to create such a soulful and hearty dish.

Finally, Roger heads to a renowned oyster farm in Netarts Bay, Oregon, where he learns about the delicate art of shucking oysters. He watches as the oysters are cooked over an open flame and then paired with a variety of sauces, each designed to enhance the unique flavors of the shellfish.

Throughout the episode, Roger marvels at the different techniques used to cook seafood with fire, each resulting in distinctive flavors and textures. He concludes by noting that there's something magical about cooking with fire, and no matter where you go in the world, it always brings people together around the warmth of the flame.