About this episode
🎙️ EP145 – This is tuna, lip-to-tail. From cheeks to collars, marrow to belly—we break down every cut, every technique, and every dish that makes this fish a true culinary heavyweight.🎧 Topics Covered in This Episode:🏛️ What Is a Sociedad? – Basque supper club rules & culture🍽️ Cooking in the Sociedad – Eric’s 100-dish Basque challenge🥣 Marmitako Deep Dive – Peppers, bonito, and potato theory🦑 Next Up: Squid in Ink – Eric’s cooking plans🐟 Bonito vs. Big Tuna – Size, flavor, and grandma’s preserves🔥 Hay-Fired Tataki – Japanese bonito torched over dry hay🎣 Fishing Bonito in Venezuela – Eric’s childhood story💡 Why Freshness Matters – Catch it, cook it, eat it🧂 Bonito Flakes & Umami – Katsuo in Japanese cooking👑 The Tuna King – Tokyo’s auction legend & surprise meal🐄 Tuna Is the New Steak – Ribs, necks, cheeks & more🍖 Pulled Smoked Tuna Head – LA chef Junya Yamasaki’s method🥩 Belly Cuts & Wagyu Comparisons – Why tuna eats like beef🍳 Tuna au Poivre – With ponzu, yuzu kosho, and matchstick fries🍟 Roasted Nori Fries – The seasoning twist🌡️ Warm-Blooded Tuna – And why the texture hits different🍖 Reverse Vitello Tonato – Tuna with veal jus espuma🐟 Bone Marrow & Tuna Cocochas – Cuts chefs overlook🥫 Canned Tuna Memories – School lunches & government aid🫙 Conservas Matter – High-end bonito belly in oil🍅 Simple Salad, Elevated – Tuna belly with tomato & onion🍱 What They’re Serving Now – Tartlets, truffle tuna & spicy rolls🌶️ Truffle Oil in Spicy Tuna – Sounds wrong, tastes right🧁 Akami & Otoro Tartlets – The one-bite umami bomb📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: @potluckfoodtalks▶️ YouTube: youtube.com/@potluckfoodtalks💙 Support us on Patreon: patreon.com/potluckfoodtalks📢 Want to advertise with us? potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy!
