Our always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” responding to listeners’ inquiries.
Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now? Chef Andrew explains there is still some haziness here when it comes to sourcing…
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