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About this episode
The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.
The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea:
Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/
Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/
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