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Show Notes
Dave Arnold and Nastassia Lopez get fishy on this week’s edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish. What are some of the necessary steps for preserving fish? Dave explains how to can and cure fish! Hear Dave resolve more listener cooking problems regarding chilling drinks, fungus on stone fruit, meat glue, gelatin, and blenders! You don’t want to miss out on this week’s episode of Cooking Issues! Thanks to our sponsor, The International Culinary Center.
“The standard Western-style of fish-killing puts a lot of stress on the fish as it’s dying, and the stress has deleterious qualities on the flesh of the fish from an eating standpoint.” [14:20]— Dave Arnold on Cooking Issues
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