Dock to Dish with KC Boyle: Rethinking Seafood Supply
Cooking Issues with Dave Arnold · Cooking Issues
Audio is streamed directly from the publisher (sphinx.acast.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
This week on Cooking Issues, Dave Arnold and the crew welcome special guest KC Boyle of Dock to Dish, a pioneering community-supported fishery connecting local fishermen directly with restaurants. KC breaks down how their model short-circuits the traditional supply chain, gives boats better pay, and brings overlooked species like sea robin, welks, and local red shrimp to chefs’ menus.
Alongside the seafood talk, Dave recounts his oily laundry disaster, debates eggplant varietals with John, and Jack shares food adventures from Taiwan, Hong Kong, and China — including stinky tofu, abalone, and Michelin dining in Chengdu. The conversation veers into fruit obsessions, etiquette in fine dining comps, and why Americans need to expand their fish vocabulary.
From abalone and blowfish to razor clams and blackfish, this episode dives deep into the hidden bounty of local waters and what it takes to get them onto plates.
Cooking Issues — where chefs, fish, and the occasional lifetime-guaranteed backpack all meet at the table.
Hosted on Acast. See acast.com/privacy for more information.