Female Speaker: Here is the pickle we have been searching for, the Mackerel pickle.
Male Speaker: Pickling fish is a way to preserve it for the monsoon season when bad weather makes it hard to get out and catch fresh fish.
Female Speaker: And you know, this stays for one year. So do you want to try?
Make Speaker: Oh my gosh. Can you eat them raw? I will.
Female Speaker: No, no. you actually got to fry them and then you can eat them. You can't eat them raw. So you are lucky. They are grinding the masala and they are putting it into vinegar. And as I said it stays for a year, without refrigeration.
Male Speaker: Well, yeah. It won't kill me, will it?
Female Speaker: No.
Male Speaker: No.
Female Speaker: That we will see later.
Male Speaker: We will find out.
Female Speaker: Thank you, we have got it thank you.
Male Speaker: Welcome to the final episode of Bizarre Foods.
Unknown Speaker: Year old fish that's never been refrigerated that's a challenge I just can't pass up. So Yellow recommends a nearby restaurant where they will cook it for me, since she has to get back to work.
Male Speaker: Thanks for taking me on a tour.
Female Speaker: And don't forget our fish.
Male Speaker: You are too kind Yellow.
Female Speaker: Thanks, bye see you.
Male Speaker: See you later.
Male Speaker: The chefs at the Republic of Noodles are willing to fry my pickled Mackerel to perfection. Here goes nothing. Oh, it smells, like a lime that you cut open that had been soaked in ammonia for about two years. Smelling it first is not a good idea. Wow, that is sour and fishy and those are the only two words to describe it. You can't even cut this thing with a knife. Oh, this stuff is foul.
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