Good Food takes to the sea this week, starting with Aussie chef Josh Niland who discusses how his butchery handles a fish, prolonging its shelf life up to four weeks and using all but two parts in his kitchen. Paul Greenberg supports a diet of smaller, plankton-eating fish such as anchovies, sardines and herring rather than taking Omega-3 supplements. Trevor Corson explains the curious mating rituals of lobsters. Stephanie Mutz is one of two women who dive for uni off the coast of Santa Barbara. Inspired by the seafood shacks on the beach, Chef Gabriela Cámara brought the ocean to her restaurant in Mexico City. Up the coast, Renee Erickson brings a French culinary education and time in Normandy to her Seattle restaurants.
Fin-to-fin cooking, crustaceans, urchin
From this Episode:
Cooking ‘fin-to-fin’ with Chef Josh Niland
“Cultures all around the world have celebrated the whole fish for centuries, I’m not the first person to think about consuming everything. The dishes we know from those...
Spending a year eating an all-fish diet
Omega-3s, those fatty acids found in anchovies, walnuts, chia seeds, and sardines, are supposed to make your heart pump stronger, your brain think sharper, and have turned...
Exploring the world of sex, violence, and romance under the sea
Communication between lobsters is much stranger than fiction — squirting jets of urine out of their faces and sending romantic cues to one another. The crustaceans continue...
Diving for uni in Santa Barbara with Stephanie Mutz
Gonads are the edible parts of the spiny, purple sea urchin or uni. Stephanie Mutz, aka Sea Stephanie Fish , is one of just two female urchin divers in California who pluck...
Glimpsing inside Gabriela Cámara’s Mexico City kitchen
Two decades ago, a sublime experience of ceviche and tostadas on a Zihuatanejo beach inspired Gabriela Cámara to open Contramar , which became one of Mexico City’s most...