Ep 5. Mediterranean Seafood Fests

In season 2 episode 5 of "Man, Fire, Food," the focus is on the seafood traditions of the Mediterranean. Host Roger Mooking travels to various locations around the Mediterranean sea to explore and learn about the unique techniques and flavors of cooking seafood.

In Greece, Roger visits a beachside taverna where the chef prepares fresh octopus caught that day. With a few carefully placed cuts and some char on the grill, the octopus is transformed into a tender and flavorful dish. Roger also experiences the classic Greek dish of saganaki, made with fried cheese and a squeeze of lemon juice.

Next, Roger heads to the island of Sardinia in Italy to learn about the traditional technique of bottarga, which is essentially salted, cured fish roe. Roger meets with a local expert who demonstrates how to prepare and store bottarga, and later joins a local family to enjoy a meal incorporating the ingredient.

In Spain, Roger explores the famous seafood culture of Barcelona, where he tries the iconic dish of paella. He then visits a restaurant that specializes in grilling seafood, and learns about the unique flavors created by the heat and smoke of the grill.

Finally, in Morocco, Roger explores the North African influences on Mediterranean cuisine. He visits a market to pick up some spices, and then joins a family for a traditional seafood feast served on a communal platter.

Throughout the episode, Roger emphasizes the importance of fresh seafood and the unique methods used to prepare it in different regions. Viewers will be transported to the stunning coastlines of Greece, Italy, Spain, and Morocco, and will gain a deeper appreciation for the diverse and delicious cuisine of the Mediterranean.