Wild Fish and Game Podcast

In this episode, we discuss Proposition 127 in Colorado, which seeks to change the regulations surrounding mountain lion hunting. The guests explore the implications of this proposition on conservation, food security, and the culinary value of mountain lion meat. The conversation includes personal experiences from hunters, the challenges of hunting mountain lions, and the public perception of eating predators. The guests also emphasize the importance of responsible wildlife management and the need for hunters and non-hunters alike to unite against extremist views that threaten hunting rights.

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Coyote Steak Bites

Red Curry Braised Bobcat

Jeremy and Chandra Sanderson, partners with three children, truly shatter the "trophy hunter" caricature that the anti-hunting industry presents —they love wildlife, fight for conservation, and honor their harvest with beautiful culinary creations.

Mike Costello is an "adult-onset hunter" in California and a contributor to HOWL for Wildlife. As a conservation advocate, he believes all native species deserve a place to thrive and that true conservation success results in an abundance of critters and the opportunity for people to sustainably hunt, harvest, and participate in nature.

Wildlife Deserve Better

Coloradans for Responsible Wildlife Management

Proposition 127 aims to ban mountain lion hunting in Colorado.

Hunting is a crucial part of wildlife management and conservation.

Mountain lion meat is edible and can be delicious.

Public perception of eating predators is often influenced by cultural programming.

The consequences of banning mountain lion hunting could be detrimental to ecosystems.

Hunters contribute significantly to conservation funding and wildlife management.

Engaging in conversations about hunting can help change perceptions.

Voting and supporting responsible wildlife management organizations is essential.

The anti-hunting movement is gaining traction and could affect other states.

Food security is a fundamental right that includes the right to hunt. 

00:00 Introduction to Proposition 127 and Its Implications

03:04 The Role of Hunting in Conservation and Food Security

05:53 Personal Experiences with Mountain Lion Hunting

08:47 Culinary Aspects of Mountain Lion Meat

11:59 The Challenges of Hunting Mountain Lions

14:56 The Impact of Proposition 127 on Wildlife Management

18:03 Public Perception of Eating Predators

20:55 The Consequences of Banning Mountain Lion Hunting

23:53 Call to Action: Supporting Responsible Wildlife Management

26:57 Final Thoughts and Closing Remarks

Proposition 127, mountain lion hunting, conservation, food security, wildlife management, culinary uses, hunting rights, Colorado, ethical hunting, predator meat

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With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple.

Read the written version of this recipe as prepared by Brandon Dale

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Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite. 

In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though.

Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880’s. 

This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup. 

By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served. 

In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south. 

During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways.

The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North’s staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners. 

The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began.

By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France. 

Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes. 

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals.

Wild Game Stock: Keep the Bones

Venison Ramen

Turkey Tail and Venison Bone Broth

European Green Crab Stock

Filipino Venison Shank Kare Kare

How to Make Venison Stock or Broth

Bones have been used for centuries in cooking and as tools in various cultures.

Bone marrow is highly nutritious and enriches dishes like pho and bulalo.

Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor.

It's essential to research the types of bones safe for dogs to chew on.

Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes.

Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin.

Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth.

Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals.

Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces.

00:00 Introduction and Background

02:25 Continuing the Cooking by Cut Series: Bones and Making Stock

15:05 The Physical Description of Bones

23:14 The History of Using Bones as Tools

25:06 Modern Culinary Uses of Bones

32:17 The Importance of Bones in Cooking

40:12 Understanding the Difference: Broth, Stock, and Bone Broth

51:11 Methods for Making Flavorful Stock

54:39 The Benefits of Leaving Bones in Meat

56:31 Tips for Using Bones in Various Dishes

01:00:28 Saving Bones and Enhancing Flavor

bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes

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In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also discuss the joy of foraging and experimenting with different ingredients. Overall, the conversation highlights the excitement and challenges of fly fishing and the satisfaction of connecting with nature through fishing and foraging. In this part of the conversation, Brandon discusses the gear required for fly fishing, including rods, reels, and flies. He emphasizes the importance of presentation over the specific fly choice. He recommends flies like Waltzworm, Pheasant's Tail, and leeches for trout. For bass, he suggests crawfish patterns, woolly buggers, and poppers. For carp, he recommends damselfly nymphs, leeches, and squirmy worms. For saltwater fishing, he suggests clouders and gurglers. Brandon also advises listeners to check their state's fishing regulations and access maps to find suitable fishing spots. In this conversation, Brandon Dale and Justin discuss how to find fishing regulations and the importance of community and local knowledge in fly fishing. They also discuss the benefits of hiring a guide and share their favorite fish recipes.

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Fly fishing can be a challenging yet rewarding experience, requiring finesse and timing.

Foraging in urban settings can lead to exciting discoveries and unique ingredients.

Experimenting with different recipes and cooking techniques can enhance the flavors of freshwater fish.

Fly fishing and foraging provide opportunities to connect with nature and appreciate the beauty of the outdoors. In fly fishing, presentation is more important than the specific fly choice.

For trout, flies like Waltzworm, Pheasant's Tail, and leeches are effective.

For bass, crawfish patterns, woolly buggers, and poppers work well.

For carp, damselfly nymphs, leeches, and squirmy worms are recommended.

Clouders and gurglers are popular choices for saltwater fishing.

Check your state's fishing regulations and access maps for suitable fishing spots. Use online resources and interactive maps to find fishing regulations and designated fly fishing areas.

Engage with the local fly fishing community and seek advice from fly shops and guides.

Hiring a guide can accelerate learning and provide valuable insights on reading water, choosing flies, and fishing techniques.

Trout and bluefish are versatile and delicious fish to cook, and smoking them can enhance their flavor.

Try recipes like Chinese steamed fish, pan-seared trout with smoked butter and tomato sauce, and smoked bluefish Caesar salad.

00:00 Introduction and Awkward Greetings

03:17 Exploring the World of Pawpaws

06:41 Recipes and Techniques for Freshwater Fish

08:25 Smoked Axis Sirloin and Other Culinary Adventures

17:44 The Journey of a Fly Fisher: From Wyoming to Urban Fly Fishing

21:02 Brandon's Introduction to Fly Fishing and Fishing in Yellowstone

22:49 The Transition to Fly Fishing and the Joy of Tying Flies

45:05 The Importance of Presentation

49:22 Essential Flies for Trout

52:43 Essential Flies for Bass

54:28 Essential Flies for Carp

56:13 Presentation Over Flies

58:50 The Importance of Community and Local Knowledge in Fly Fishing

01:06:24 Delicious Fish Recipes: Chinese Steamed Fish, Pan-Seared Trout, and Smoked Bluefish Caesar Salad

fly fishing, foraging, urban foraging, recipes, freshwater fish, fishing techniques, fishing experiences, fly fishing, gear, rods, reels, flies, presentation, trout, bass, carp, saltwater, access, fishing regulations, fly fishing, community, local knowledge, guides, fish recipes

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“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent resource for making stock.

My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and then split the tail in half as well. The head is full of great flavor, captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.” -Justin Townsend

Read the written version of this recipe as prepared by Justin Townsend

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About Eating Lobsters

As a food item, lobsters have had a fascinating history in North America. Pretty much anyone with a passing interest in food history or a penchant for imparting random factoids will be happy to tell you that lobsters were once so detested that they were only fed to prisoners. The prisoners eventually became so fed up with eating the crustaceans that they rioted and demanded laws be put in place to limit the amount of lobster served to them. 

Now, that’s a cool, juicy factoid, and one that I have passed on to disinterested listeners who were forced to be in the same room as me. Is it actually a fact, though?

Thousands of online articles and threads would have you believe that it is a factual part of American history, some even going so far as saying that the lobster was ground up, shell and all, before being served. 

In my research for this episode, though, I dug deep enough to find a few scholars who said there isn’t any evidence pointing to the veracity of this claim. 

According to food historian Kathleen Curtin, prisoners enacting laws to limit how often they were fed lobster is a myth, and there isn’t a shred of documentation of it happening.

Hmm. Like many food myths, this one was started by someone a long time ago and latched on and repeated by countless buzzy online writers and garrulous know-it-alls.  

Since that was supposed to be the premise of this episode, I’m left scrambling for something else to talk about. Luckily, the history of lobster is still just as rich as its sweet, butter-drenched meat. 

Let’s put a plastic bib on, crack it open, and take a look. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.

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Liwei Liao Instagram

Ōra King

Joint Seafood

Proper handling and care are crucial for maintaining the quality of fish.

Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.

Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.

Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.

Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.

Aging fish allows for the development of better flavors and textures.

Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.

Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.

00:00 Introduction and Mushroom Foraging

03:06 Upcoming Wild Pig Camp and Culinary Conservation

06:02 Guest Introduction and Background

13:01 Understanding Dry Aging Fish

20:12 Methods for Maintaining Fish Quality

25:07 The Importance of Letting Fish Rest

29:48 Comparing Fish Handling Techniques

31:10 The Fishy Smell and its Impact on Taste

39:07 The Intimidation of Cooking Fish at Home

44:17 The Benefits of Properly Handling and Aging Fish

48:09 Understanding the Aging Process and Moisture Loss

53:24 Proper Techniques for Bleeding Out Fish

57:51 Reducing Waste and Improving Fish Quality

dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality

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In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.

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Moose Muffle Stew

Moose Tongue and Black Trumpet Pizza

Venison Tongue Pate

Venison Tongue Sushi

Deer Tongue Tacos

The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.

Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.

Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.

The head can be removed by making an incision around the neck and separating it from the spine.

Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.

Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.

Different parts of the head require specific cooking methods to make them tender and flavorful.

Head meat offers unique textures and flavors that can be enjoyed in various dishes.

Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.

Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.

Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.

Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.

Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.

00:00 Introduction and Overview of the Cooking By Cut Series

03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts

08:29 Physical Description and Removal of the Head

16:16 Culinary History of Head Dishes in Different Cultures

25:44 Reasons to Keep and Utilize the Head

28:06 Exploring the Delights of Head Meat

35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches

48:52 Hog Head Rillettes: A Versatile and Delicious Dish

head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes

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In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability.

Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks.

The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature.

Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone.

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Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin’ It.”

Youtube

Instagram

Bradleone.com

Field Notes for Food Adventure

Properly treating fish is crucial for maintaining quality and flavor.

Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes.

Spearfishing can be challenging but rewarding, especially when done in the right conditions.

Dry-aging fish can improve its flavor and texture.

Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater.

Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing.

Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences.

Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners.

It is important to have fun, enjoy cooking, and spend less time on phones.

00:00 Introduction and Updates

02:54 Pokeweed and Childhood Memories

06:31 Introduction of Guest Brad Leone

12:37 Brad's YouTube Shows: Local Legends and Making It

17:40 Cooking Seasonally and Using Fresh Ingredients

22:50 The Benefits of Dry-Aging Fish

27:27 The Challenges and Rewards of Spearfishing

32:53 Creating Immersive and Educational YouTube Shows

35:13 Exploring the Underwater World and Encountering Marine Creatures

38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book

44:48 The Importance of Long-Form Content for a Deeper Experience

50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones

foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking

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In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts emphasize the need for partially freezing the meat and grinder parts to ensure a consistent grind. Overall, this episode provides valuable insights and practical advice for anyone interested in grinding their own meat. In this conversation, Justin and Adam discuss the importance of fat ratios and binders when working with ground meat. They emphasize personal preference in choosing fat ratios and provide guidelines for different types of dishes. They also share recipes for meatballs, meatloaf, burgers, and loose ground meat, highlighting the versatility of ground meat in various cuisines.

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Meatball Stroganoff with Chanterelles

Blue Cheese Venison Meatloaf

Green Chili Snow Goose Burger

The Best Ground Venison Taco Meat

Moroccan Style Lake Trout Burger

Ground meat is a versatile ingredient that can be used in various dishes, such as burgers, sausages, and meatballs.

When grinding meat, choosing the right cuts, such as the animal's back quarter, is important for better flavor and texture.

Investing in a good grinder is recommended for efficient and consistent grinding.

Partially freezing the meat and grinder parts helps to achieve a better grind and prevents overheating.

Hand mincing can create a unique texture and is ideal for dishes like tartare, but it can be time-consuming for larger quantities. Experiment with different fat ratios to find the flavor and texture you prefer in your ground meat dishes.

Use binders like breadcrumbs, eggs, tortillas, or oats to help bind the ground meat together.

Try different recipes and cooking techniques to explore the versatility of ground meat in various cuisines.

Invest in a meat grinder for easier game meat processing and more control over fat ratios.

Cook ground meat in small batches, allowing it to brown and develop a crust for better flavor and texture.

00:00 Introduction and Recap of Previous Episode

02:09 Updates and Projects

03:28 Introduction to Grinding Meat

08:06 Choosing the Right Cuts for Grinding

20:53 Equipment for Grinding Meat

26:03 The Process of Grinding Meat

30:42 Hand Mincing

32:38 The Role of Salt and Fat Ratios in Ground Meat

35:19 Understanding Fat Ratios for Sausages and Burgers

39:27 Choosing the Right Type of Fat for Ground Meat

42:37 Cooking Tips for Ground Meat: Browning and Seasoning Techniques

56:24 Exploring Different Textures and Techniques for Fish Burgers

58:58 The Versatility of Meatballs and Ground Meat in Various Dishes

01:03:55 Experimenting with Different Fat Ratios and Recipes

01:05:46 Investing in a Meat Grinder for Better Control over Fat Ratios

grinding meat, ground meat, history, process, uses, cuts, equipment, tips, ground meat, fat ratios, binders, recipes, meatballs, meatloaf, burgers, cooking tips

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Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis to ensure high-quality fish. Tsui also discusses the lack of regulations and standards for seafood quality in the United States and the potential for the fishing industry to adopt Ike Jime practices. The conversation then highlights the similarities between handling fish and meat and the need to treat them equally. He emphasizes the need to take care and be intentional throughout the entire process, from the moment of harvest to the culinary experience. The discussion also highlights the unique opportunities that fishing provides, such as the ability to experience and share rare and high-quality fish that cannot be replicated commercially. It encourages anglers and hunters to appreciate their skills and the value of providing their families with nutritious, sustainable, and delicious food.

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Andrew Tsui is the Founder and President of the Ike Jime Federation, a company committed to training, standardizing, and empowering the next generation of American fish and seafood to world-class levels of quality. He has been profiled in international and national publications as a global expert on fish and seafood quality, cuisine, and harvesting techniques, and he brings his interdisciplinary approach to training university researchers, various companies in the seafood supply chain, Michelin-starred chefs, and sports anglers alike.

Ike Jime Federation

Wild Fish Blend Spices

Ike Jime Federation Instagram

Ike Jime is a method of dispatching fish that prioritizes food quality by minimizing stress and delaying rigor mortis.

The four steps of Ike Jime are brain spiking, bleeding, paralyzing the fish, and rapid chilling.

The lack of regulations and standards for seafood quality in the United States hinders the development of a world-class seafood industry.

Handling fish and meat should be treated equally to ensure high-quality products. Take care and be intentional throughout the entire process of harvesting and preparing food.

Fishing provides unique opportunities to experience and share rare, high-quality fish that cannot be replicated commercially.

Appreciate the skills of anglers and hunters in providing nutritious, sustainable, and delicious food.

Understand the importance of seasonality and the impact of what fish eat on their flavor and quality.

00:00 Introduction and Overview

06:22 Understanding Ike Jime and Its Philosophy

12:07 The Four Steps of Ike Jime

16:28 Challenges in Seafood Quality Regulations

19:02 Alternative Fish Handling Methods

26:10 The Significance of Rigor Mortis and Aging

31:46 Applying Meat Handling Principles to Fish

37:35 The Importance of Taking Care in the Harvesting and Culinary Process

40:19 The Unique Opportunities of Fishing for High-Quality Fish

52:47 Understanding the Impact of Seasonality on Flavor and Quality

01:03:18 Appreciating the Skills of Anglers and Hunters

01:06:10 The Value of Providing Nutritious and Sustainable Food

Ike Jime, fish dispatching, food quality, stress reduction, rigor mortis, seafood industry, regulations, meat handling, harvesting food, wild game, seafood, quality, culinary experience, fishing, unique opportunities, anglers, hunters, nutritious, sustainable

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