Episode notes
🎙️ 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
Keywords
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