🎙️ 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
👑 The Tuna King – Tokyo’s auction legend & surprise meal
🐄 Tuna Is the New Steak – Ribs, necks, cheeks & more
🍖 Pulled Smoked Tuna Head – LA chef Junya Yamasaki’s method
🥩 Belly Cuts & Wagyu Comparisons – Why tuna eats like beef
🍳 Tuna au Poivre – With ponzu, yuzu kosho, and matchstick fries
🍟 Roasted Nori Fries – The seasoning twist
🌡️ Warm-Blooded Tuna – And why the texture hits different
🍖 Reverse Vitello Tonato – Tuna with veal jus espuma
🐟 Bone Marrow & Tuna Cocochas – Cuts chefs overlook
🥫 Canned Tuna Memories – School lunches & government aid
🫙 Conservas Matter – High-end bonito belly in oil
🍅 Simple Salad, Elevated – Tuna belly with tomato & onion
🍱 What They’re Serving Now – Tartlets, truffle tuna & spicy rolls
🌶️ Truffle Oil in Spicy Tuna – Sounds wrong, tastes right
🧁 Akami & Otoro Tartlets – The one-bite umami bomb
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🔥 Enjoy!
