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Welcome to Hunt Gather Talk, Season Three. This season will focus entirely on fish and seafood, freshwater and salt. Think of this as the podcast behind my latest cookbook, Hook, Line, and Supper, which covers all things aquatic.
I am happy to be working with two title sponsors, E-Fish and Filson. These will be the only two commercial sponsors of the show, a move I’ve made to keep things as uncluttered as possible. I happen to already wear a lot of both Filson and I love what the folks at E-Fish are doing, so it’s a natural fit.
Every episode of Season Three will dig deep into some aspect of the fish and seafood world, from prep and how to sessions to sustainability and the farmed vs. wild debate, to how fish and seafood plays into other world cuisines, to episodes on specific kinds of fish.
This episode is special because I got a chance to talk with Australian chef Josh Niland, whose books are required reading if you are a chef who cooks fish and seafood. But the books, and our discussion, focus on how you can improve your cooking skills and utilize more of every fish you catch at home. We cover prep, storage, new cooking techniques, and how to make fish innards tasty. Yes, really. They can be wonderful.
For more information on this episode, here are some helpful links:
- Follow Josh Niland on Instagram.
- Josh’s books The Whole Fish Cookbook and Take One Fish.
- Niland’s personal website.
A Request
I have brought back Hunt Gather Talk with the hopes that your generosity can help keep it going season after season. My two sponsors help things a lot, but you are the third leg of the stool. Think of this like public radio, only with hunting and fishing and wild food and stuff. No, Hunt Gather Talk won’t be a “pay-to-play” podcast, so you don’t necessarily have to chip in. But I am asking you to consider it. Every little bit helps to pay for editing, servers, and, frankly to keep the lights on here. Thanks in advance for whatever you can contribute!
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