It was a two day fun trip with my colleague chefs , at one of the most impressive market, in Asia, the seafood market and the wet market of Kota Kinabalu : with Chef Jochen Kern And chef Nikolay .Do not expect less than tons and tons of fresh products , hundred of tips of fish and thousand of tips of products ,,,, all fresh .
It took a bit of effort , as we were there quiet early , at the sunrise , or i guess it was for us , but the market of the seafood , and vegetables, are one on the most beautiful in Asia .I asked also Gordon Ramsay when it was here to go over. and again i will raccomend to any one of you guys to have a look ....
here the two days big catch :
here the two days big catch :
- First day , we found maybe the bigger tuna market out of japan ,,,, laid down on the floor 10 tuna , each of 60 kg
.... well well so , in front of the market there are few island and u can see it with u eye , one is call gaya island and few other i forgot , but they told me is a must to visit and see the people leave in the water house : few tribes of fisher man ..
|parrot fish , with pink meat , due of it diet of sea urchin , with a line meat and superb flavor|
|Mai Mai , a cummon fish that u find in Haway and Pacific , with white meat|
|Snapper family ..... a big family over there ...|
|Red garrupa , or 7 star garrupa , a deep sea fish , with a very superb and distinct flavor , Chinese cuisine love to steam at the perfection|
|Red flower crab , due of the moon they change the colour and here a spectacular example , normally the are blue, like few on the left side of the picture .|
|Spinny lobster , from the sea, near here ...|
|Behind the market u will notice the box filled with ice and fish on stand by,, go there at the last corner u see in this picture is where the seafood is pulled out|
|this is easely a 100 kg sword fish cut in two , just catch and started to be cut|
|the head of the sword fish|
|this was the big boy.... a 70 kg yellow fin tuna|
|this only... the guys told me less then 40 kg ....|
|those are the rest of the tuna , some ,already buy from export |
this is where all the fish is benn take in by an very unique way : the boat the speed boat , will reach the corner,and people will pull in the fish by arm ...here below the sequence form outside when they take in the seafood ,.....
|Speed boat parking, loading of the seafood in plastic box , and pulled up by a string|
|this is magic for me ..... and here below how the are coming in , the seafood ... just near the tuna corner :) |
So this was a good day,our first day but we promise to come back the next and strech a bite more our legs to direct in to the wet market .
what to sayd: If u want to talk about free range chicken , , herbs , vegetable , fruits , organic here u go ... from the forest of Borneo
Look a those chicken , if u look closely u will notice that breasts are not puff, filled with hormone , and the feet are in perfect condition from walking in the land ,....... giblet and liver are pack together
|here chef Jorken was almost amaze to see after so long a real naked chicken, as he said|
|local avocado , larger than the normal|
|rice , with the rare mountain rice and few other spices ..|
|lot of mangoes|
|dry seafood market ..|
As sayd, one emorning was not enought and we was there again at the second day, just like ,a meeting with our new play ground a new world to discover ...and again surprise by surprise the seafood market was filled , with new thinghs and new faces ...
|Fresh seaweed .. near mangoes and chilies|
today oyster on sale ..big monster oyster , best tot be cook,... u should try to cook it at 42 degree, they will become white .. some friends from Noma restaurant in Kopenegen they vacum pack with white asparagus and there the magic start ...
|clams and oysters|
|Nik Looking at the cach of the day ... wonder if he see what we see it or, he is dreaming of a mix grill .. ora sashimi platter|
|this is how big those oyster are, like a harm|
|e sea water outside the market ,,,|
|more shell fish|
|local blue fish or ikan kambon how they call here|
|Sting ray ......|
so time to go .....now we are back in Kuala Lumpur, lots of this memory will stay with us and sure we will be back again and again to see our new friend at the market ........
For us chefs those are special moment ,,, to share with all ...