Fresh Flavors of the FOREST Village! This is how our ancestors cooked fish in the OVEN.🌲🍽️

🌲 Welcome to another journey into the heart of the forest village, where the flavors are as fresh as the air we breathe! In this video, we dive into the timeless culinary traditions of our ancestors, revealing the secrets of cooking fish in the oven, just as they did centuries ago. 🐟🔥

Our adventure begins in the crisp month of October, a time when the forest is alive with the vibrant colors of autumn. 🍂 We start by gathering the ingredients that will infuse our dish with the essence of nature. From the delicate bream fish to the aromatic herbs like parsley, dill, and nettle, each element plays a crucial role in creating a symphony of flavors. 🌿

Join us as we explore the rustic charm of the shed and garage, where the tools of tradition are kept alive. Here, the Cochin rooster struts proudly, a symbol of the village's rich heritage. 🐓 As we prepare the fish, we also delve into the world of natural herbs, uncovering their hidden benefits and how they enhance the taste of our dish.

00:03 October
00:45 Bream fish
04:21 Hay and straw
05:40 Nettle
06:23 Shed and garage
07:28 Cochin rooster
10:04 Muscovy ducks
12:48 Fly agaric mushroom
17:02 Bosom mushroom

As we progress, we encounter the Muscovy ducks, known for their gentle nature and contribution to the village's ecosystem. 🦆 And let's not forget the intriguing fly agaric and bosom mushrooms, which add a touch of mystery to our culinary exploration. 🍄

Throughout the video, we embrace the spirit of the forest, creating a dish that not only nourishes the body but also connects us to our roots. So, whether you're a seasoned cook or a curious foodie, this video promises to inspire and delight, inviting you to experience the fresh flavors of the forest village. 🌾

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#ForestFlavors #TraditionalCooking #BreamFish #NaturalHerbs #CulinaryHeritage