Tuna Anatomy: From Belly to Bone Marrow

🎙️ 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