Seafood, citrus, and celebrating Lunar New Year

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Excerpted from "The Whole Fish Cookbook: New ways to cook, eat and think" by Josh Niland. Photo credit: Rob Palmer

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.



Evan Kleiman