 
TV SHOW > 3: Farming the Sea
FARMING THE SEA
WATCH A LARGER FORMAT OF THIS EPISODE HERE
The waters of the world provide us with my favorite ingredients to cook with. Seafood is what my restaurant in New York City, Le Bernardin, focuses on and is known for. Understanding that this is a precious ingredient makes it more important for us to learn all that we can about and take some responsibility for the ocean and it’s ingredients. This week, I will introduce you to Fernando Uruchima and Ronald Hsu who prepare the shellfish that we use at the restaurant. Fernando and Ron prep all of the shellfish for the day while working quickly and precisely to make sure that no product is wasted and also to ensure the fresh quality of the food that we serve. I will also take you with me to the Tomales Bay in Point Reyes, California where the folks at the Hog Island Oyster Company have an underwater farm. In this bay they raise oysters and clams in a way that is complimentary to the environment. I understand that choosing and cooking fish and shellfish is a little bit of a mystery for some of you so back at my home kitchen, I will show you how to make a delicious but simple whole roasted snapper with Thai spices and coconut rice.  
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