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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.
In this episode I talk with veteran fishmonger Tommy Gomes all about sourcing, selecting, buying and storing your fish and seafood, as well as about the largely unknown treasure that is the Southern California commercial fishery.
Tommy, a native of San Diego, has fish in his blood, and has been in the fish business for a generation. Star of the Outdoor Channel TV show “Tommy the Fishmonger,” Gomes and I get into the nitty gritty about how you can be successful at a fish market — what to look for, what not to do, what to ask for, and how to find hidden gems that you might not know exist.
For more information on this episode, here are some helpful links:
- Here is a link to Tommy’s show The Fishmonger.
- An article I wrote for The Spruce about how to choose sashimi fish.
- A link to my newest cookbook, Hook, Line, and Supper, which has an extensive section on choosing fish at the market.
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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I enjoy crab liver, what they call the ‘mustard’. When the crab is fat, getting ready to molt, the liver is light yellow and fatty and delicious, sort of like paté’. I imagine I would probably like fish liver too.
Enjoyed your podcast with the fish monger, in reference to your conversation about fish livers, here in the northern Midwest along the coast of lake Superior and lake Michigan we have fish markets and restaurants that sell White Fish Livers, pan fried in a light batter they are truly wonderful. A fun story while visiting the U.P. I asked for them at a fish shop and he said we let people pick them out for free, a load of white fish was being unloaded, they let me go in the back and I got to pick them out for free. It was the highlight of my trip.
Very educational. Now I know what I DIDN’T KNOW about consuming raw fish! Thanks for all the valuable information. Much appreciated.