Dave and Chris are joined live by The Joint business owner and "Dry Aged Fish Guy" Liwei Liao in our studio kitchen to chat all about sourcing fish and fish butchery. They discuss the common misconceptions about buying fish in supermarkets and how much "fresh" fish is actually frozen (shh!). Tune in for practical advice straight from the expert! Hosts: Dave Chang and Chris Ying Guest: Liwei Liao Video Producers: Ira Chute and Victoria Valencia Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices
Welcome to the Dave Chang show, part of the Ringer Podcast Network, presented by Major Devil Media.
Thank you A loting, as always.
What do we have in store for today, Mr.
Yang?
So we did an episode, I don't know, six months ago, five years ago with about buying beef, buying high quality meat in this country.
And it was eye opening for us.
I think it was eye opening for a lot of listeners in terms of just like, what are you looking for?
What is good meat to begin with?
And we figure we do that.
A callback.
Is that a callback, Chris?
Eye opening.
What a jerky.
We do the same thing with, with fish and seafood and how you buy fish.
So maybe the best way to start this off is to sort of define the issue.
You want to talk a little bit about the issue at hand.
Sorry for this preamble before we get to somebody that knows what they're talking about, but I think that when you talk about home cooks or even restaurant cooking, right, there's two misperceptions.
One is fish is easy to cook in a restaurant setting.
It's actually very, very difficult.
Is oftentimes considered the most difficult station because of the finesse and the timing and the potential to constantly overcook fish, let alone the handling of the fish and getting high quality fish.