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27 May, 2012

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RNZ Home > National > Programmes > This Way Up > Fish

This Way Up Kaimoana

With Rachel Taulelei

Salmon: Rachel Taulelei from Yellowbrick Road on the pink tasty farmed fish that's high in omega 3 fatty acid, the Salmon. (13′19″); Download: Ogg Vorbis MP3 | Embed
Oysters: We're shucking oysters with Rachel Taulelei from Yellow Brick Road. (16′18″)
from This Way Up; Download: Ogg Vorbis MP3 | Embed
Fish: Gurnard: Catching gurnard with Rachel Taulelei. (12′15″)
from This Way Up; Download: Ogg Vorbis MP3 | Embed

Fish: Flounder: The flounder has four fillets, eats crabs and lives in muddy estuaries. With Rachel Taulelei. (duration: 12′30″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Crayfish: We look at the crayfish with Rachel Taulelei, how it develops and how to prepare it. (duration: 18′20″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Groper / Hapuka: Groper's a flaky fish that's also known as hapuka, and is similar to sea bass. With Rachel Taulelei of Yellow Brick Road. (duration: 13′22″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Paua: More fruits of the sea with Rachel Taulelei of Yellow Brick Road. This week we look at paua, the mollusc you're most likely to find on a rock or in a fritter. (duration: 19′02″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Snapper: Rachel Taulelei on snapper, the popular recreational species that's worth millions in exports. (duration: 17′49″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Surf clams: There are lots of different surf clams here in New Zealand- trough clams, moonshell clams, diamond-shell clams and of course tuatuas, to name just a few. With Rachel Taulelei of Yellow Brick Road. (duration: 12′46″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Trevally: We're filleting trevally with Rachel Taulelei. Trevally's an affordable and versatile fish that's mostly exported to the Middle East. (duration: 10′12″)
from This Way Up; Download: Ogg Vorbis MP3
Kaimoana: Whitebait: Whitebait's the fingerling that's lovely fried. Continuing our fish series with Rachel Taulelei. (duration: 18′04″)
from This Way Up; Download: Ogg Vorbis MP3

More Interesting Items About Fish

Fish oil capsules: We're looking at fish oil capsules with Associate Professor Marie Wong of Massey University. So are they all the same, how do you make them, and what does 'molecularly distilled' mean? (duration: 6′41″)
from This Way Up; Download: Ogg Vorbis MP3
Fish: Paul Greenberg: From sushi to smoked salmon we're eating more fish than ever. Paul Greenberg's just written 'Four Fish: the story of fishing and what's left to eat' (duration: 26′59″)
from This Way Up; Download: Ogg Vorbis MP3
Fish Oil: Ben Goldacre on the controversial link between fish-oil supplements and the way kids perform at school. (duration: 12′34″)
from This Way Up; Download: Ogg Vorbis MP3