![]() "But a lot of it is very ordinary," says Ingram. He learnt that Australia imports about 5 million litres of fish sauce annually. The double blow got Ingram thinking about the fish sauce his partner Revelina Vite used to prepare Filipino dishes such as rich, sour sinigang soup and dipping sauce for spring rolls. Soon after the eel export market dried up, the Chinese stopped taking Australian lobsters. ![]() "We knew the coronavirus was going to cause havoc when all our Chinese eel orders were cancelled early on in 2020, a good week before we even started just talking about it here." "That bloody virus really knocked us for six," says Ingram. Ingram, 58, had a business catching carp for lobster bait and long-finned eels for export to China in the lakes and rivers around Sale in Gippsland, 220km east of Melbourne. ![]() Fisherman Peter Ingram is using a 2000-year-old recipe to save the Gippsland Lakes from European carp by turning the pest species into a salty sauce.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |