Travel: Seafood of the Sicilian seas

The view whilst eating dinner in Sant'Ambrogio, Sicily, Italy

Travelling to picturesque islands in the Mediterranean sea for some may simply mean absorbing the sun, sea and local atmosphere. However, my favourite of the holiday rituals is sampling the local cuisine. Sicily has many local products on offer from gelato, Aperol spritzes and limoncello to pasta and a delightful array of seafood.

In a little village on the hilltops of Northern Sicily, we were welcomed to the restaurant in Sant'Ambrogio by the most beautiful, breathtaking view overlooking the sea (see photo above). It was obvious from that point on that as we were right on the coast, the fish and seafood available were bound to be fresh and delicious. 

Mussel spaghetti

 We went for three different seafood dishes; mussel spaghetti, 'la regina del mare' (meaning 'queen of the sea') with potatoes, and capone (gurnard) with potatoes. The Italians really do do seafood pasta well! The huge bowl of mussels with a splattering of spaghetti were incredibly flavoursome as well as being a seafood with a high level of sustainability. This is definitely a dish I will attempt to recreate at home. 

"Queen of the Sea" with potatoes

Capone (gurnard) with potatoes

 We could also all recreate both of the whole fish dishes, gurnard is widely available in the UK and is a fish with a high sustainability rating. 'Queen of the Sea' is in fact a fish called amber jack, which so far does not have a rating on the MCS good fish guide. Both of the fish tasted delicious and are definitely worth a try. Eating of any of these three seafood species would mean branching away from the 5 most eaten seafoods in the UK (cod, haddock, tuna, salmon and prawns) and could help alleviate the pressure on these species' fish stocks.

Activity: Rock-Pooling

The truth is that people only want to conserve and protect the things they love. A great way to get people to love the ocean is getting them to interact with it, and going rock-pooling is an easy way to get close to nature.

I went down to Cuckmere Haven this week to check out what it has to offer. One of the most exciting things with nature is that you never know what you are going to find, some days you will see hundreds of animals and the next day virtually nothing. Our day was one of the latter! But, it was still a fun day out and great just being by the sea!

Cuckmere Haven, situated in the Seven Sisters Country park, a great place for a summers walk

Some limpets stuck to one of the rocks

Although live crabs eluded us we saw plenty of evidence of them

An image of a typical rock pool

A Sea Anemone, we saw loads of these in all the rock pools!

We managed to catch a tiny shrimp. make sure you bring a net with you so you can catch these little critters! (obviously return them safely to the water afterwards)

 So, although we didn't see a lot we had a great day out. Such a good activity to do while there is still a bit of the summer left!! Top tip: Check the tide times before going, you want it to be low tide so there are lots of rock pools to visit.

Other things you could expect to see include crabs, Starfish and little juvenile fish.

 Comment and add pictures below if you go rock-pooling and find anything interesting! If you don't know what it is we will try our best to tell you the species and a bit about its life.

Recipe: Mackerel Ceviche

Ceviche is a classic central and south american dish usually comprising of white fish cooked by the acidity of citrus fruit. It is delightfully fresh and clean and is one of my favourite ways to eat fish. Here I am using mackerel, which is a bit out of the ordinary, but I think the deliciously oily component of this fish adds to the taste of the ceviche.

Mackerel is an excellent source of omega-3 and reasonably inexpensive compared to other fish. It is rated between 2 and 4 on the MCS good fish guide, with fish caught in the UK or EU being classed as good to eat and only that from the Faroe Islands and Iceland as unsustainable. So check where your mackerel is from before buying.

Ingredients (serves 2-3): 

2 Mackerel fillets (preferably de-boned and de-skinned)
4 Limes
1 Chilli (depending on how hot you like it)
1/2 a Cucumber
A small piece of Ginger
A handful of Mint
A handful of Coriander

Methods:

1) Chop the mackerel into roughly 5cm chunks and put in a bowl with the juice from the limes and finely chopped deseeded cucumber
2) leave that mixture for the fish to cook (it should turn opaque in roughly 5 minutes)
3) chop the chilli and herbs and grate the ginger and add to the fish mixture
4) Its ready to eat! We served ours with corn chips.

adapted from recipe: http://www.telegraph.co.uk/foodanddrink/recipes/10302221/Ceviche-of-line-caught-Cornish-mackerel-recipe.html

Recipe: Sustainable Crab Cakes

These have to be the most delicious crab cakes I have eaten! Crab is rated 2-3 on the MCS good fish guide, so from 'good to eat' to 'eat occasionally', depending on where and how it is fished. When buying yours just check it is responsibly sourced. Crab meat is also a great addition to any diet. It is low in saturated fat and really high in vitamin B12 which helps your body produce healthy red blood cells and supports normal brain function.

Time: 15 minutes preparation, 2 hours chilling, 5/6 minutes frying

Ingredients (serves 2):

- 200g of Crab meat (half white and half brown)
- 200g of potato (peeled and chopped)
- 3 spring onions
- 1/4 of a red chilli (more if you like it hot)
- 1 lemon
- A few sprigs of flat leaf parsley
- Salt and pepper to season

Our beautiful fresh ingredients

Methods: 

1) Boil the potato till soft, drain the water and mash with the crab meat and season
2) Zest the lemon and chop the chilli, parsley and spring onion very finely (could use a food processor to get it extra smooth)
3) Mash the chilli mixture into the crab mix
4) Separate the mix into 4/5 portions and shape into 'cakes'
5) Chill the cakes for around 2 hours for the mixture to firm up (this stops them falling apart in the pan)
6) Fry in olive oil for 2/3 minutes on each side until brown and crispy
7) Enjoy! We paired ours with a baby leaf spinach salad dressed in lemon and extra virgin olive oil.

Crab cakes ready for chilling

The finished product

Adapted from a recipe fond at: http://www.jamieoliver.com/recipes/seafood-recipes/beautiful-homemade-crab-cakes-with-a-hot-blackened-salsa/#3G43wz2mPjJOSlHQ.97

Seafood abroad: The Rialto Market, Venice

The location of the Venice (Google Maps)

The Rialto market in Venice is bustling with life, and the fish market is no exception. Fresh fish lines the stalls with the smells and colours of the sea. Such interesting varieties of seafood on offer for locals to buy at reasonable prices.

                           

                           

                           

                           

A Venetian speciality is cuttlefish ink spaghetti (see photo below), this delicious dish is local and sustainable in Italy. Cuttlefish are a mollusc similar to squid or octopus and can be cooked in similar ways. They are abundant in UK waters especially of the South west coast. MCS rates them as 3 for sustainability, so it is ok to eat occasionally, but many of the cuttlefish fisheries are still unassessed, so have no rating yet (see post on the MCS Good Fish Guide). 

Venetian speciality: Cuttlefish ink spaghetti

                       

When Anyfin is Possible visited Brixham fish market in January, we saw crates and crates full of cuttlefish caught off the south coast that were being exported to Italy and Spain as there was no market for them in the UK. If we could start eating these molluscs then there would be no need to export them, cutting down on the carbon used for export, and providing us with a cheap and delicious seafood. For instance, looking back at our visit to Brixham Fish Market in January; Barry Young (Chief Auctioneer) showed us the huge amount of cuttlefish being brought to the market by fishermen every day and noted the huge proportion of it sent to other European countries, for instance, Spain and Italy.

Exhibition watch: Coral Reefs, Natural History Museum

Exhibition name: Coral Reefs - Secret Cities of the Sea 
Where: Natural History Museum, South Kensington, London
Open: 27th March-15th September 2015
Visited: 28th July 2015
Paid: £10 (£4.50 for concessions)

When I saw that a coral reefs exhibition had opened this year at the Natural History Museum in London, I knew it needed to be paid a visit! The Natural History Museum is somewhere I certainly remember loving to visit as a little, hyper and overexcited child, enthralled by the dinosaurs. The museum is wonderful as it is free to enter the main building (donations accepted) and then you can choose to pay a fee if you wish to visit special exhibitions like that of Coral Reefs.

Lots of samples of coral and sea creatures

I was immensely pleased with what the exhibition had to offer. It catered for both the old-fashioned exhibition-goers and also those who love interactive and visual learning. A vast amount of the information on show was similar to what we had learnt in our marine biology lectures during our biology degree. This shows how much you can learn from visiting an exhibition like this. 

My favourite part of the exhibition was the brightly-coloured fish tank full of a plethora of coral and fish species (see photo below). It was beautiful, even with the 'reef' being housed in an electronically lit up tank in the middle of London! Next to the tank, it was great to see a sign stating that all creatures seen were 'sourced sustainably, confiscated by UK customs or from coral research tanks at the Horniman Museum and Gardens'. This shows that they are taking care to look after the environment as well as educating the public about the problems facing coral reefs.

The exhibition's beautiful coral reef tank

The exhibition spoke about how many coral reefs are experiencing a change from mainly coral species to algae and seaweed. In our lectures we heard about this being named 'the slippery slope to slime'. This can be seen as an indirect effect of overfishing, as if the abundances of certain fish species reduce, the amount of grazing of algae on coral reefs will also decline dramatically. This means that algae can become more and more abundant and begin to smother corals.

This is something that many people will not think about when they hear about a rise in the prevalence of overfishing. But, this 'slippery slope to slime' is a reason that we must be careful how we fish, how much we fish and where we fish in order to prevent the imminent decline of beautiful underwater coral 'cities' across the world's oceans.

Overall, I definitely believe this exhibition is worth a visit. The only drawback is that it is quite a short but sweet exhibition. I however do not think that this is a problem as there are copious other parts of the Natural History Museum to explore once you have finished learning about coral!

Our health and fish sustainability CAN go hand in hand

For years we have heard the benefits of consuming omega-3 found in oily fish. In junior school I remember the craze for parents to give their children Eye Q fish oil capsules to perhaps 'improve their brain and eye health'. In our previous post we discussed a channel 4 TV programme that revealed fish rich in omega-3 are in fact a superfood.

Anyfin is Possible has researched a number of seafood species and graded them across various categories to see whether their sustainability and health-related ratings deem them good to eat. This included studying their sustainability ratings according to the MCS's Good Fish Guide (see explanatory post) and calculating a rough omega-3 value for each species*. We found the omega-3 information very interesting, as some of the seafood we would not usually think of as particularly healthy, actually were. 

* We used the http://nutritiondata.self.com/ website to calculate values for omega-3. 

Mussels (http://shop.lochfyne.com/files/images/1872_large.jpg)

For instance, mussels came up high in the rankings for both categories. Firstly, they have an MCS sustainability rating of 1 due to the fact that they can be farmed easily with no food input and also aid the marine environment by filtering sea water. Secondly, they also have a high value for omega-3 of 483 (mg/100g), compared to that of cod with 195 (mg/100g). This suggests that it is preferable to tuck into 'moules frites' whilst holidaying in France rather than traditional cod and chips in the UK.

New product on the market:

The sustainable omega-3 herring caviar by Tom Oliver Nutrition

“Bringing sustainable and all natural products to our customers is what we do at Whole Foods Market. Tom Oliver Nutrition’s ‘Omega 3 MOPL Herring Caviar’ is the UK’s first environmentally friendly phospholipid Omega 3 supplement and we are happy to support it in our stores.” - Andrew Ragatz, Health & Beauty Associate Coordinator, Whole Foods Market UK.

Tom Oliver Nutrition has grabbed our attention through the launch of an intriguing product in Whole Foods Market stores across the UK. They have released omega-3 MOPL herring caviar, which may sound incredibly fancy but it is simply made from the roe of Norwegian herring. 

The window display at the High Street Kensington Whole Foods Market

Usually, omega-3 fish oils are derived from krill but there can be serious sustainability issues surrounding the use of it. Therefore, using herring instead could prove highly beneficial, as it would take the strain off depleting krill populations. We were very pleased to see that the sustainable herring roe is sourced from an MSC certified fishery and is friends of the sea certified. This product is not only sustainable, but it is great for our health too! The herring caviar is said to benefit heart function, brain health, eye health and fat metabolism. Must be worth a try....

Could fish rich in omega-3 be the new superfood?

I'm sure we have all heard of the health benefits of Omega-3 and how eating oily fish can prevent many health problems. I recently watched a TV programme on Channel 4 'Superfoods: The Real Story' where oily fish were being discussed and were concluded to actually be a superfood.

Available from Channel 4 on demand : Episode 4

Omega-3 has been linked to a reduction in the risk of cardiovascular disease (CVD), stroke, diabetes, high blood pressure and even arthritis. The programme talked about CVD and how omega-3 had anti-inflammatory properties and that this is what caused the reduction in heart disease. Chronic inflammation in arteries can stop the flow of blood to the heart and cause major problems, Omega-3 stops the white blood cells from sticking to the walls of the arteries and causing a blockage, stopping plaque from building up and therefore reducing the likelihood of heart disease.

It is recommended that we eat at lease 2 to 3 portions of fish a week to reduce the risk of heart disease and stroke. However, which of these fish that contain omega-3 and are also sustainable?

Some well known oily fish

White fish such as Cod, Haddock etc store fats and therefore Omega-3 in their liver (hence cod liver oil tablets), so their flesh is not classed as oily and not high in Omega-3. Some of the fish high in these essential oils are:

-Anchovies

-Arctic Char

-Herring (Kippers) 

-Mackerel

-Salmon

-Sardines

-Trout

Herring are classed as sustainable on the MCS Good Fish Guide (see previous post) and provide a cheap alternative to other fish such as salmon. Herring smoked over wood chips are turned into kipper, these fish are coming back into fashion recently and one kipper can provide almost double the daily recommended allowance of Omega-3. Kippers are also inexpensive. In a leading supermarket, kipper was being sold for £5/kg, whereas the cheapest salmon we could find was for £10/kg; double the price!

Delicious kipper, traditionally eaten for breakfast

So next time you are looking to boost your health in a cheap sustainable way, maybe opt for tasty kipper for breakfast!  

How to: The MCS Good Fish Guide

View of the MCS Good Fish Guide main page

The Good Fish Guide by MCS: http://www.fishonline.org/information/Pocket+goodfishguide

We wanted to write a blog post on this helpful tool as it is incredibly useful and could be easily used by those shopping in the supermarket via the mobile app. This guide launched by the Marine Conservation Society (MCS) is particularly excellent as it has a tool where you can type in the name of any edible seafood species and it will show you its sustainability rating. It is easy to use and to read and we believe it will highly benefit not only fish stocks over the world but also will change people's perceptions of which fish species they should be eating according to their sustainability rating.

The guide gives ratings from 1 to 5 as follows:

1= The most sustainably produced seafood (fish to eat)

2= Good, but some aspects of its production/management could be improved (fish to eat)

3= Should probably not be considered entirely sustainable at this time (should be eaten only occasionally)

4= Seafood is some way from being sustainable at this time (ideally seek alternatives)

5= Fish to be avoided (fish vulnerable to exploitation and/or overfished and/or caught using methods detrimental to other fish species or the environment).

The only drawback of the Good Fish Guide is that it can sometimes come up with a a large range of values for one fish species. 
  For instance, if you type 'cod' into the fish finder then it'll show you the values between 2 and 5, depending on where the fish is caught (see below). This is something that cannot be altered very easily and certainly isn't MCS's fault, as there will be a range of the sustainability of different cod fisheries around the world. This is why extra care must be taken to check the location in which the fish was caught. For example, if the cod you were looking to purchase was caught in West Scotland by a trawler, then this is given a value of 5. Whereas, if you were to purchase cod that was caught in Iceland by longline, this is given a rating of 2. 

This shows how complicated fish stocks are and that even if you think a particular fish is sustainable, its sustainability rating by MCS is completely dependent on the method of fishing and the area in which it was caught.

We think that this is a highly useful tool that anyone can use whilst shopping for ingredients for their favourite fishy suppers! It can quickly and simply suggest to you which fish out of those available to you are the best to eat and which should maybe be avoided.

Plastic: hidden in our facewash

You may not know what we mean by plastic microbeads. But they are found in many of the products we use every single day. They are mostly seen in the form of the tiny smooth round balls found in face washes and exfoliators. I know I've used these products without realising what the products actually contained. I don’t know what I thought they were made of, but I seemed to be shocked to find out they were tiny plastic balls!

Plastic Microbeads in beauty products. Image source: http://www.elliotlakestandard.ca/2015/03/24/ndp-passes-motion-to-ban-microbeads-from-personal-products

There has been a lot of buzz around these ‘microplastics’ in the last few years, with many companies pledging to remove them from their products and phase them out. In fact, almost all big brands have agreed to stop producing these ‘exfoliating balls’.

But why? These plastics get used in the shower, or sink and washed down the drain. They are so small that sewage treatment works aren't able to remove them, meaning they are released into the environment and eventually end up in the oceans. 

These beads are actually of a similar size to plankton, meaning they end up being eaten by marine life as they are misjudged to be tiny food particles. Copepods (see picture below) have been shown to ingest these beads. The plastic has no nutritional value and cannot be digested, this reduces the feeding and growth rate of these animals. Mussels have also been shown to uptake these microbeads, which can stay in their bodies for 40+ days! Ever eaten a mussel and found something hard and crunchy? Maybe you were chewing on some plastic yourself!

Copepod - a marine zooplankton at the base of the food web. Ingested plastic marked fluorescent green. Image source: https://marinelitterblog.wordpress.com/2013/06/27/microplastic-ingestion-by-zooplankton/

In addition to this, the plastic has been shown to stick toxins from the environment onto its surface. These toxins are then ingested by the animals along with the microbeads and can cause adverse effects from endocrine disruption to cancer, having the potential to adversely effect whole marine populations and food webs.

So, even though the major companies have pledged to remove microbeads from their products, most of these pledges have not yet been fulfilled. Us as consumers have a part to play, we have a choice of which ‘face scrub’ to buy. Next time look at the product and see if it contains plastic, and if it does, perhaps buy an alternative instead...

Recipe: Trout with Lentils and Avocado Salsa

Trout is a good alternative to Salmon. It contains roughly 1/3rd of the fat of salmon but is still rich in omega 3. On the Marine Conservation Society's (MCS) fish finder web site Rainbow trout is marked as sustainability level 1-3 (meaning some sources are good to eat (1-2) and some are ok, but not that often (3)) So check how the trout is farmed to see how sustainable it is before purchasing.

Ingredients (serves 2):

The fish
- 2 Trout fillets (can use other sustainable oily fish as an alternative)
- baking paper
- salt, pepper, oil

The Lentils
- 1 Can of pre-cooked green lentils (400g)
- 1 Onion
- 2 cloves of garlic
- 150ml of vegetable stock

The Salsa
- 2 Avocados
- 1/2 red onion
- 1 lime

Method:

The fish:
1. Preheat the oven to 180 degrees
2. Place the fish in an oven dish, season with salt and pepper and rub with oil
3. get enough baking paper to cover the fish and wet under the tap, scrunching the paper so it becomes more malleable
4. place the paper over the fish to keep moisture in, bake in the oven for 15-20 minutes (check timings on the packet of the fish you bought for exact timings)

The Lentils:
1. dice and fry the onions in oil till soft
2. add crushed garlic and cook for a few minutes
3. add the lentils and fry for about a minute
4. Pour in the vegetable stock and simmer until the lentils are soft and the liquid around them has thickened (about 5 minutes)

The Salsa:
1. Chop  the avocados and the red onion and place in a bowl
2. squeeze in the juice from a whole lime and stir together

Plate up and enjoy!!

Overfishing: Corals of the Caribbean under threat from Sponges

Fish populations living in coral reefs are substantially overfished in many areas across the world. The depletion of highly sensitive coral reefs is especially prevalent in Caribbean waters, where warming due to climate change, ocean acidification, storms, diseases and of course overfishing are all interacting to cause decline in biodiversity. It has even be stated that an incredibly alarming 80% of Caribbean coral reefs have disappeared over the last 50 years (Catlin Seaview Survey 2013).

Overfishing of slow-growing fish from the upper levels of the food web has been found to have large impacts on the species in the levels below. If these fish are overfished, there will be less herbivorous action on the algae in the ocean surface. This means that algae are able to thrive, especially the 'macroalgae' (macro meaning large). This has a detrimental smothering affect on our precious coral species. This has been deemed by some as causing a 'slippery slope to slime'. As corals are smothered by algae, coral reefs are degraded and we are left with a very anaesthetically pleasing underground slimy swamp of algae. 

Corals also have another detrimental competitor; sponges. We are all aware of what sponges are. Those frequently sold 'natural sponges' you can buy to help scrub yourself clean are in fact dried out organisms from the ocean. Sponges have recently been linked to further decline in corals in the Caribbean. They steal habitat space from the corals and frequently produce deadly toxins to directly kill the coral. An example of this in the Caribbean waters is the brain coral being continuously smothered by lavender branching sponges (see below).

Brain coral being smothered by competitive lavender branching sponge (Image source: http://cdn.phys.org/newman/gfx/news/hires/2015/2-endangeredco.jpg)
In less fished areas, these sponges are controlled by the upper level fish species, for instance, angelfish and parrotfish. This means that corals are less at risk from this vicious sponge competitors. This has led to researchers to say that if we want to save our beautiful Caribbean coral species, we must focus on maintaining sustainable populations of the angelfish and parrotfish that eat the sponges.

Bicolour Parrotfish found in the Caribbean waters (Image source: http://upload.wikimedia.org/wikipedia/commons/d/dd/Bicolor_parrotfish.JPG)

Queen Angelfish found in the Caribbean waters (Image source: http://www.ramblincameras.com/carsrd33.jpg)

The decline in corals has be noticed more in recent years and the World Conservation Union has included 10 species of coral on its Red List of Threatened Species. Even though is it incredibly difficult to try to eradicate all of the problems associated with coral reef declines; including diseases and coral bleaching caused by warming oceans, it is a great start to focus on limiting the impact of overfishing on corals. Hopefully this will help to further guide fishery management strategies in the future and reduce the stress on our beautiful tropical coral reefs. 

Warming Oceans

By now the majority of us recognise that global climate change is happening and that there is probably not enough being done to slow it down. But what does this change in climate actually mean for us, and for our environment?

A recent study at the University of Exeter and published in the journal Nature Climate Change, researched what climate change and global warming would mean for our North Sea fish. These fish are the ones that we in the UK are used to eating. For instance, haddock, plaice, lemon sole and other cold water, bottom dwelling fish. It is predicted that the warming of our oceans will force these fish to move northwards, into cooler waters. These new areas may not provide suitable habitat for them, leading to a reduction in their populations. If fewer popular fish are caught by fishermen across the UK, then the cost to the consumer will have to rise dramatically. This could mean a Friday night haddock and chips may not only become well out of our price range but also unsustainable!

Traditional Fish and chips (image source: http://hungryinhouston.com/wp-content/uploads/2010/12/Fish_Chips.jpg)

Here at Anyfin is Possible, we don't like to dwell on the negative, but instead think about the new fish this could bring into UK waters. This shift in species distributions could mean usually warmer water fish like that of red mullet, john dory, gurnard and sardines become more abundant and therefore increasingly available locally. If we as consumers can switch our tastes to these less widely eaten fish then we can continue with cheap, sustainable and healthy fish meals for years to come. In reality, the tastes of many varieties of white fish are quite similar and once we get over the difference in name we may find we don't miss cod and haddock at all! 

Beautiful fresh Red Gurnard from Brixham Fish Market

Welcome to the Anyfin is Possible blog!

We have had a wonderful few months campaigning for fish sustainability and this first post will look at our journey so far.....

In September 2014, we met with the Students' Green Unit at the University of Exeter Students' Guild to express our interest in launching a project promoting the eating of a wider variety of fish species and fish from sustainable sources. They loved our project proposal and our enthusiasm for the cause. And there was lift off. An idea we were passionate about was made into reality with the help of funding from the Students' Green Unit.

After this we focussed on our brand, logo and campaign. By December 2014 we were all set to launch the project, starting with social media (Twitter, Facebook, YouTube). Since then we have filmed YouTube videos including; an interview with the manager of Brixham Fish Market, an interview with Steve Simpson (senior lecturer in marine biology at the University of Exeter) and a fish risotto recipe video. We have also had a strong online presence on Twitter and Facebook.

In January 2015, we were asked to present our project at a HEFCE (Higher Education Funding Council for England) conference in London with the NUS (National Union of Students), which we really enjoyed being a part of.

After this, we were contacted by WWF to ask if we wanted to be the University of Exeter ambassadors for their new #fishface campaign. Their campaign was the promote universities to become MSC certified, which means that all fish sold on campus is sustainable and has been certified by the MSC (Marine Stewardship Council). It was such an honour for our efforts to be recognised by WWF and we thoroughly enjoyed taking part in the campaign!

Anyfin is Possible and the WWF #fishface campaign

Currently, we are working on producing new YouTube videos, holding more events and now.... writing blog posts! We are excited about the future of Anyfin is Possible and the future for sustainable fish around the world.

Twitter: @anyfinisposs
Facebook: www.facebook.com/anyfinispossible
Youtube: https://www.youtube.com/channel
/UCaO4w_tuKxuQagNAFIA9c_g