The Wild Chef Season 2 Episode 2 Eels

In The Wild Chef season 2 episode 2, titled Eels, chef and host Martin Bester ventures into the freshwater rivers of New Zealand in search of a unique and overlooked culinary treasure: eels. With the Maori tradition of eel fishing as his guide, Bester sets out to catch and prepare these elusive creatures.

The episode begins as Bester meets with a Maori eel fisherman who shares the spiritual and cultural significance of eels in their community. He explains that eels, or tuna, are not only a valuable food source but also a symbol of resilience and survival in a changing world.

After gaining a deeper appreciation for the importance of eels, Bester sets out to catch his own. He wades into the river armed with nothing but a traditional Maori eel trap and his wits. As he carefully sets the trap, Bester explains the anatomy and behavior of eels, making it clear that catching them is no simple feat.

With a successful catch in hand, Bester brings the eels back to his makeshift kitchen where he sets to work preparing them for his meal. He demonstrates how to properly skin and filet an eel, discussing the unique texture and flavor of the meat. He also shares a few tips on utilizing the entire animal, including the head, which he fries up for a tasty snack.

Throughout the episode, Bester shares his philosophy of sustainable, respectful harvesting and preparation of wild food. He emphasizes the importance of understanding and preserving traditional fishing methods like those used to catch eels. He also highlights the nutritional and environmental benefits of incorporating wild, local ingredients into our diets.

As the episode draws to a close, Bester serves up his eel dishes to a group of New Zealanders, including his fellow fishermen and an eel biologist. The guests rave about the delicious flavors and textures of the eel, and Bester basks in the satisfaction of sharing his love of wild food with others.

Overall, The Wild Chef season 2 episode 2 is an exploration of the cultural, culinary, and ecological significance of eels. Through his hands-on fishing and preparation, Bester demonstrates the value of slow, intentional food practices and the beauty of relying on the natural world for sustenance.