Alaska Fish: Exploring the Waters of Southeast Alaska

Just like with furred and feathered animals, you can use the bones and even heads of fish to make flavorful stock. It’s a shame that fish fumets, “aroma” in French, aren’t more common in the U.S. They take less than an hour of simmering time and can be just as collagen-rich as venison bone broth...

Steven Rinella talks with Miles Nolte, Joe Cermele, Rick Smith, Corinne Schneider, and Janis Putelis.Topics discussed: Jani's school report on Hobo the linx; how Joe moved across the river for the tax break; the name origin of MeatEater’s new fishing podcast, Bent; Covid hair like Kenny Loggins; the...