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蟹柳真面目：蟹柳真面目

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蟹柳以不同形態，展現於全球各地的餐桌，令人目不暇給。這種食品一般沒有太多脂肪和蛋白質，內裏究竟有多少蟹的成分？蟹柳源於日本，當地人稱蒲鉾，又叫「魚板」，至今已有超過九百年歷史。現今市面上的蟹柳，從五星級的高貴食材，到工業製的平價小食都有。至於其製作秘密，就要從六百米深的海底說起……




雙語廣播：
粵語 / 法語 (電視版)


播放頻道：
港台電視31


播出時間：
2022年5月11日 星期三 晚上11時 (首播)


網上重溫：
至 2023年5月11日








Sticks, medallions, rillettes, grated, sliced… Surimi exists in all forms and all over the world! Its success is dazzling. Neither fatty nor too proteinaceous, it is neither crab nor fish waste. Yet originally surimi was an art! Called Kamaboko in Japan, meaning “fish flesh”, it contains almost 100%!

From five-star Japanese surimi to industrial crab stick, the secret of its recipe begins at a depth of 600 meters in the ocean....




Bilingual:
Cantonese / English (TV Version)


Channel:
RTHK 31


Time:
2022.5.11 Wed 11:00pm (First-run)


Online Catch-up:
till 2023.5.11
Category
문화 - Culture
Tags
Kamaboko, Surimi, crab stick
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