{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Shellfish delicacy becomes big business in Spain ' data-url='/boclips/videos/5c54d2dcd8eafeecae1e5142' data-video-url='/boclips/videos/5c54d2dcd8eafeecae1e5142' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nShellfish delicacy becomes big business in Spain \n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eSPAIN ABALONE SOURCE: AP HORIZONS, LIFESTYLE, HEALTH AND TECHNOLOGY RESTRICTIONS: HORIZONS CLIENTS AND AP LIFESTYLE, HEALTH AND TECHNOLOGY CLIENTS ONLYLENGTH: 6:31 SHOTLIST:AP TelevisionMadrid, Spain - 30 December 20161. Wide of Kabuki...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eSPAIN ABALONE SOURCE: AP HORIZONS, LIFESTYLE, HEALTH AND TECHNOLOGY RESTRICTIONS: HORIZONS CLIENTS AND AP LIFESTYLE, HEALTH AND TECHNOLOGY CLIENTS ONLYLENGTH: 6:31 SHOTLIST:AP TelevisionMadrid, Spain - 30 December 20161. Wide of Kabuki Wellington chef, Agustin Murata, showing seafood dish with abalone and Spanish tripe2. Pull out from close of Murata cutting abalone to medium of him putting abalone on dish3. Various of Murata serving abalone dish4. Low shot of abalone dish while Murata puts seaweed on it5. SOUNDBITE (Spanish) Agustin Murata, Kabuki Wellington chief bartender:\"In Asia, they like textures the best. And abalone must be chewed because it has a lot of juice. It is more about the texture in the mouth than the flavour itself.\"Muros, Galicia, Spain - 20 December 20166. Wide of biologist, Eduardo Perez, in the ripening section of Galicia Marine Aquaculture (GMA) bringing mature abalones 7. Tilt up from close of abalones to Perez taking one of them8. Close checking abalone's status9. Finger pointing to an abalone moving10. Various of abalone moving11. Wide of Perez taking abalones back to mature tanks12. Medium of Perez checking out abalones with a flashlight13. Focus on albino abalone14. SOUNDBITE (Spanish) Eduardo Perez, Biologist Galicia Marine Aquaculture (GMA):\"This mollusc is an animal of nocturnal habits. It usually lives under large rocks. When the night comes, he goes out for eating. It eats big seaweed. Here, in the factory, we try to repeat those conditions: darkness, so that the animal has more hours of activity; they feed well and get fat; but above all, trying to reduce their stress, because if they are not stressed they grow more. \"15. Two GMA workers looking at small abalones16. Close of small abalone moving17. Various of GMA workers looking at breeding micro-algae-lined boards18. Pull focus from breeding data to small abalone19. Close of abalones on the palm of a hand20. SOUNDBITE (Spanish) Natalia Barcala del Cano, Galicia Marine Aquaculture (GMA):\"GMA is located in the tidal river of Muros, the northernmost estuary of Rias Baixas. This tidal river has not been exploited either industrially or for tourism, so it has a high water quality. Our objective is if we have the highest quality of water and the best food in phytoplankton and in micro algae we will get the best abalone, therefore, the most exclusive one. This abalone is designed for Asian high end catering markets.\"21. Pan left from biologist working on microscope22. Close of water PH meter machine23. Wide of filtering tanks full of water24. Pan right from tanks of water mixed with plankton25. Pull out from GMA worker to wide of GMA system in Muros estuary26. Various of fishermen working27. Mid of seagulls28. Mid of fisherman workingPontevedra, Spain - 21 December 201629.Tilt up from close of fresh abalones moving in a dish to chef of restaurant Eirado Da Lena, Inaki Brutal examining them30. Wide of Brutal in his kitchen cooking31. Close cutting abalone32. SOUNDBITE (Spanish) Inaki Bretal, chef of restaurant Eirado Da Lena:\"Abalone is a delicacy with a very subtle flavour, but very elegant. It tastes of the sea, but it makes you eat it little by little, in order to taste it, to enjoy it. Then, also, from the texture point of view, it is very nice: it crunches. It is a texture that lets you chew it. So that makes it nice.\"33. Focus on abalone a Feira dish34. Wide of Brutal serving the dish35. Close of dishes on the table36. Wide of people eating abaloneLEADIN:Abalone is big business in Asia.Diving for the mollusc is often a dangerous proposition, at least four divers died last year off the Californian coast. But farming the prized shellfish is a growing alternative to harvesting wild abalone from the sea and one company on Spain's Atlantic coast is cashing in. STORYLINE:Chef Agustin Murata prepares an exclusive dish of abalone and tripe, carefully adding a side of seaweed to his finished creation. Abalone is a delicacy in Asia and fetches high sums at market. Its secret?... an unusual texture.\"In Asia, they like textures the best. And abalone must be chewed because it has a lot of juice. It is more about the texture in the mouth than the flavour itself\" explains Agustin Murata, Kabuki Wellington's chief bartender. This Asian restaurant in Madrid was awarded one Michelin star after introducing new Eastern tastes to its menu. Western gastronomy usually prefers flavours than textures. That's why chefs usually combine abalone with spices or sauces in order to obtain a stronger flavour. Abalone can be cooked by grilling or boiling, but it's usually served raw in sashimi style.The type of sea snail is found along the coastal seas of almost every continent, with the majority found in colder waters. Because of its popularity, it is also farmed commercially, like here in the coastal region of Galicia in the north of Spain. Galician Marine Aquaculture (GMA) supplies the most exclusive abalone to restaurants in Japan, China and Korea. They produce a Japanese variety, haliotis discus hannai. The biggest shellfish they have ever grown was 9.5 centimetres, which cost a restaurant 12.5 euros, whilst an abalone of 6 centimetres cost 3.5 euros. The shellfish also sells for 80 euros per kilo, but that price may vary when the facility is at peak production.Eduardo Perez, a biologist at Galicia Marine Aquaculture (GMA) says that reducing the amount of stress in the abalone's environment and a diet of homemade algae help to produce this exclusive seafood. \"This mollusc is an animal of nocturnal habits. It usually lives under large rocks. When the night comes, he goes out for eating. It eats big seaweed. Here, in the factory, we try to repeat those conditions: darkness, so that the animal has more hours of activity; they feed well and get fat; but above all, trying to reduce their stress, because if they are not stressed they grow more. \"Unlike other seafood, abalone needs four years, sometimes even five, to reach maturity, so its ready to eat.  GMA nurtures the sea creatures from larvae to lunch. There's a breeding department where abalone larvae settle on the seabed thanks to micro-algae-lined boards stimulus; then they are big enough to eat an elaborate feed of phytoplankton; and finally, in the ripening area abalones are matured to commercial size.Galicia's coast is well-known for its seafood, fishermen still harvest the seabed, but the pure quality of Galicia's water is the key to the success of the abalone farm explains GMA's Natalia Barcala del Caño.\"GMA is located in the tidal river of Muros, the northernmost estuary of Rias Baixas. This tidal river has not been exploited either industrially or for tourism, so it has a high water quality. Our objective is if we have the highest quality of water and the best food in phytoplankton and in micro algae we will get the best abalone, therefore, the most exclusive one. This abalone is designed for Asian high end catering markets.\"GMA began in 2003 as a project run by the University of Santiago de Compostela. Today they employ 28 people at this facility built in 2012, which is the largest in Europe with a 10 million Euro investment. The goal for this year is to produce 115 tons, which would make it one of the largest abalone farms in the world.Inaki Bretal a chef at the Galician restaurant Eirado Da Lena, in Pontevedera, is a fan of the delicacy. \"Abalone is a delicacy with a very subtle flavour, but very elegant. It tastes of the sea, but it makes you eat it little by little, in order to taste it, to enjoy it. Then, also, from the texture point of view, it is very nice: it crunches. It is a texture that lets you chew it. So that makes it nice.\"====Clients are reminded: (i) to check the terms of their licence agreements for use of content outside news programming and that further advice and assistance can be obtained from the AP Archive on: Tel +44 (0) 20 7482 7482 Email: info@aparchive.com. 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