쉐도잉 연습: Why Stockfish Is So Expensive | So Expensive Food | Business Insider - YouTube로 영어 말하기 배우기

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Almost everyone at this market in Lagos, Nigeria is here to buy stockfish.
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Almost everyone at this market in Lagos, Nigeria is here to buy stockfish.
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A coveted source of protein, it sells for $65 per kilogram, seven times as much as other popular fish like croaker.
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But no one in Nigeria can actually produce this unique dried cod.
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The fish comes from thousands of miles away in Norway, where entire operations are dedicated to supplying the stockfish demand in Nigeria.
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It's 99.9% for Nigeria.
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A full drying rack like this is worth over $500,000.
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But because the supply from Norway is volatile, prices fluctuate, And sellers here in Nigeria have no control over how much fish gets here.
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So how did stockfish first connect these two economies?
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And why is it so expensive?
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We add our stockfish.
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The stockfish is very important to Nigerian cuisine because of the texture
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and flavor it gives to the dish especially when you want to have that local smell, local aroma to your food.
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This is the fishing village of Hennigsvar in Lofoten, Norway.
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It's the ideal location for drying stockfish.
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Cod migrates here at the start of the winter.
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After it's caught, the fish is graded by size and tied to be hung on racks, heads and bodies separately.
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The weather here is cold, dry, and reaches minus 10 to minus 15 degrees Celsius with windchill.
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It's so cold that there are no insects that could eat the fish, but not cold enough to freeze the fish.
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And it dries the fish so much that after a few weeks, Not even birds are interested in it anymore.
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These racks have the capacity for as much as 4,000 metric tons of stockfish.
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It's a way of conservation.
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You know the yield is 23%.
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So that means that if you take out all the water, it's a way of preserving the proteins.
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Exposed in the freezing wind, It takes three months for cod to fully dry and become stockfish.
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Once that happens, stockfish can be stored for up to three years, making it an extremely valuable resource.
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This is a longer method than using salt or artificial dryers, which can dry cod in a week.
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But the long wait pays off.
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Companies like Nora's buy fresh cod for 52 kronor, a little less than $5 per kilogram from fishers.
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Once dried, its bulk price is around 150 kronor per kilogram.
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In Nigeria, it won't be sold in kilograms, but in 30 kilogram bags.
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This helps after two months approximately.
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We can take it indoor after dry it and we
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press it into 30 kilo jute bags and ship in 40 feet containers and it all goes to Nigeria.
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Up until 60 years ago, the word stockfish meant little to nothing in Nigeria.
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But after the Nigerian Civil War killed more than a million people, mostly of starvation in the late 60s, everything changed.
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Among the emergency supplies other countries sent to Nigeria to combat the famine, Norway sent stockfish.
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While Norwegians still eat it in restaurants now, almost 100% of the stockfish produced in Norway is headed to Nigeria,
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especially for home cooking.
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In 2015, Nigeria imported $8.94 million worth of stockfish from Norway.
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selling stockfish from who is imported.
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And we sell as much as we bring.
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Nonso is a stockfish dealer.
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He's spent 20 years in the business, going from retailing to dealing directly with imports.
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He sells his stockfish at the Otto Whitesand Market in Lagos, Nigeria.
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Stockfish comes in this very special.
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So there is a health aspect of it, which is also into different types.
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There's one that comes with jaw, there's one that comes without jaw.
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There's also a type of different hairs.
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So the same way it is different, same, the prices are different.
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So in that, in that mix, there are two types of meats.
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There are the one with that skin and the one with skin.
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Then aside from that one too, there is also the long one.
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That one also is more expensive.
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And even in that body there are four different types.
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The hot and humid climate makes it impossible for stockfish to be dried here.
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so importing it is the only option.
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The stockfish takes six weeks to get to Nonso from Norway.
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But those prices will not be the same tomorrow.
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Prices fluctuate depending on the season, and because it's a more convenient trade currency than Norwegian krönor, prices are set in US dollars.
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They depend on the naira-to-dollar exchange rate of the day.
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And even then, there are two different exchange rates – the official one, set by the Central Bank of Nigeria and the black market rate.
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Black market rates, although unofficial, often give a better picture of the real market conditions.
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Most of us end up going for black market because it can be in Q4 dollar for months.
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In Nigeria, these two exchange rates are very different.
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Which one you pick to sell your stockfish can make or break a business like Nonsos.
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That's a major challenge in every business in this country.
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The restrictions and access to government.
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The difference between government rents and black markets over 100.
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That's a lot of money.
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So it makes the business difficult.
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It also makes it expensive for consumers.
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So it's a very big challenge.
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But for now, for what I do with this, I don't have much option.
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I'm happy to continue our business.
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In 2021, to encourage local fish farming,
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the Nigerian government added stockfish to a list of over 40 items that importers have to buy with actual US dollars,
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not naira converted into the same amount.
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For Nonso, this made trading stockfish even more challenging.
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15 years ago, a paninox starfish starfish could be around 7-8 million nair.
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But today, a container of starfish would work between 75-80,000 dollars.
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In current black market streams, gazelles are bought from 17 million to 15 million.
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There are challenges of assessing forests through central bank, no matter where people have led the business.
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The rise in energy costs has also made the operations in Norway more expensive to run, and that also reflects on the final price at the market here.
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I really can't place a time frame to how long I've been cooking stock fish.
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I grew up knowing stock fish.
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I learned to use stock fish also in cooking the local dishes, the local delicacies, especially our soup and stews.
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Here is our seafood rocker. in all its beauty.
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How lovely it looks.
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First of all you feed with the eyes.
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The burst of flavors, the taste, all combining to give this wonderful aroma.
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Back in Norway, the Nigerian market is too important to lose. or the US.
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So it's always Nigerians who like this.

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맥락과 배경

이번 비디오에서는 나이지리아의 스톡피쉬 시장을 소개하며, 제품의 생산 위치와 가격 결정 요인을 탐구합니다. 스톡피쉬는 나이지리아에서 매우 중요한 단백질 공급원으로, 노르웨이에서 99.9%가 수입됩니다. 이 설명을 통해, 둘 간의 경제적 연결성과 스톡피쉬의 높은 가격 이유를 알 수 있습니다.

일상적인 대화를 위한 5가지 핵심 표현

  • "How much does stockfish cost?" – 스톡피쉬의 가격은 얼마인가요?
  • "It comes from Norway." – 그것은 노르웨이에서 오는 것입니다.
  • "Why is it so expensive?" – 왜 그렇게 비싼가요?
  • "It's an important part of our cuisine." – 그것은 우리의 요리에서 중요한 부분입니다.
  • "We ship it in 40 feet containers." – 우리는 그것을 40피트 컨테이너에 배송합니다.

단계별 섀도잉 가이드

비디오의 내용을 효과적으로 활용하기 위해, 섀도잉 기법을 적용한 연습이 필요합니다. 다음 단계에 따라 연습해 보세요:

  1. 첫 번째 단계: 비디오를 몇 번 시청하며 전체 내용을 이해합니다. 유튜브 영어 공부 시청 후, 핵심 아이디어를 정리해 보세요.
  2. 두 번째 단계: 두 번째 시청에서는 주요 표현들을 집중적으로 들으면서 복습합니다. 눈을 감고 듣는 것도 도움이 됩니다.
  3. 세 번째 단계: shadowspeak 기술을 사용하여, 비디오에서 들리는 내용을 따라 말해 보세요. 가능한 한 발음과 억양에 맞춰 해 보세요.
  4. 네 번째 단계: 자신이 말하는 모습을 녹음해, 나중에 듣고 발음을 체크해 보세요. 실수한 부분을 반복 연습하여 개선합니다.
  5. 다섯 번째 단계: 실제 상황에서 이 표현들을 사용해 보세요. 친구나 가족과의 대화에서 자연스럽게 섞어 사용해 보세요. 이는 IELTS 스피킹 준비에도 큰 도움이 됩니다.

이러한 단계들을 통해, 영어 회화 연습은 물론 자연스러운 발음과 어휘력을 향상시킬 수 있습니다.

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

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