Determined to eat more seafood but dismayed by what he sees on the shelf, Dave surveys the state of the seascape for the American home cook, and offers a few of his rules for steering clear of the second-rate stuff. Also: restaurant fish vs. supermarket fish, breaking out the yanagi, the deliciousness of fish skin, shellfish protocol, spicy tuna rolls, dining-room aquariums, swordfish au poivre, 'A Fish Called Wanda,' my friend pompano, Bordier butter, citrus partisanship, serving anchovies to guests, and Noelle weighs in on Wetzel’s.
Hosts: Dave Chang and Chris Ying
Guest: Noelle Cornelio
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
Learn more about your ad choices. Visit podcastchoices.com/adchoices