1 00:00:00,480 --> 00:00:03,520 Speaker 1: Hey, it's Niel Savedri. You're listening to kfi EM six forty, 2 00:00:03,760 --> 00:00:11,440 Speaker 1: the four Report on demand on the iHeartRadio app. Hey, Eileen, Yes, Neil, 3 00:00:12,080 --> 00:00:15,560 Speaker 1: why did the shrimp refuse to share? Why? He was 4 00:00:15,600 --> 00:00:32,320 Speaker 1: a little shellfish? But I bet that ain't found? Let 5 00:00:32,360 --> 00:00:36,159 Speaker 1: me teach you got it? Let me teach you who 6 00:00:36,200 --> 00:00:42,519 Speaker 1: had it? Got a Marron, Nathan, Let me teach you 7 00:00:42,600 --> 00:00:44,879 Speaker 1: at it. 8 00:00:44,880 --> 00:00:46,040 Speaker 2: It's a columnarriage. 9 00:00:48,040 --> 00:00:52,240 Speaker 1: Let me teach you. Let me teach you out of 10 00:00:52,320 --> 00:00:57,400 Speaker 1: me by M six forty live everywhere on the iHeart 11 00:00:57,920 --> 00:01:00,680 Speaker 1: Radio app. Hey, everybody, it's the four Report on Things, Food, 12 00:01:00,760 --> 00:01:05,679 Speaker 1: Beverage and beyond. I am your well fed host, Neil Savedra. 13 00:01:05,760 --> 00:01:10,520 Speaker 1: How do you do? A freaking gorgeous blue sky day? 14 00:01:11,560 --> 00:01:17,039 Speaker 1: Puffy white clouds? And it's just a stunner today, And 15 00:01:17,120 --> 00:01:19,720 Speaker 1: it looks like we may be getting some rain later 16 00:01:19,840 --> 00:01:22,520 Speaker 1: on tonight, Eileen. I think or later like late late 17 00:01:22,520 --> 00:01:24,959 Speaker 1: early morning tomorrow and a little bit tomorrow. Does that's 18 00:01:24,959 --> 00:01:26,640 Speaker 1: not about right? Yeah, it sounds about right. With a 19 00:01:26,720 --> 00:01:31,760 Speaker 1: chance of thunderstorms. Ooh, I love thunderstorms. Oh yeah, so 20 00:01:31,920 --> 00:01:35,000 Speaker 1: cozy blankets maybe be a little cooler. What are the 21 00:01:35,080 --> 00:01:37,160 Speaker 1: temps do you know, the tempts what they're supposed to be. 22 00:01:37,240 --> 00:01:42,200 Speaker 1: Roughly tomorrow, roughly tomorrow, let's see. No, I don't know. 23 00:01:42,280 --> 00:01:49,000 Speaker 1: Right now, twenty degrees below Neil twenty. I just look 24 00:01:49,200 --> 00:01:52,360 Speaker 1: really cozy time. No, I don't know what tomorrow is 25 00:01:52,360 --> 00:01:54,240 Speaker 1: going to be, but I'm looking for cozy time and 26 00:01:54,280 --> 00:01:57,240 Speaker 1: I'll take it. I'm guessing the way things have been, 27 00:01:57,320 --> 00:02:00,360 Speaker 1: it's been so warm that anything will be a spit. 28 00:02:00,880 --> 00:02:04,720 Speaker 1: It looks like it might be, oh, mid sixties probably tomorrow, 29 00:02:04,840 --> 00:02:08,359 Speaker 1: so we'll take it up right now. Yeah, mid sixties. 30 00:02:08,800 --> 00:02:11,600 Speaker 1: I'll take it. Yeah, that sounds fun to me. Get 31 00:02:11,639 --> 00:02:15,200 Speaker 1: cozy with my boy and my wife, make some good snacks, 32 00:02:15,320 --> 00:02:21,480 Speaker 1: some warm food, probably something carbaceous, you know, lots of carbs, 33 00:02:22,040 --> 00:02:24,720 Speaker 1: like the carbs on the cold days, like the carbs 34 00:02:24,720 --> 00:02:26,640 Speaker 1: on the warm days. I like the car really, Yeah, 35 00:02:26,800 --> 00:02:29,639 Speaker 1: and still make us do why not? Yeah, exactly, It's 36 00:02:29,800 --> 00:02:33,520 Speaker 1: gonna be a good day tomorrow to stay cozy if 37 00:02:33,560 --> 00:02:35,600 Speaker 1: we end up getting the rain that we hope for. 38 00:02:36,080 --> 00:02:39,560 Speaker 1: All Right, grilling season is here, rain or shine is 39 00:02:39,560 --> 00:02:42,200 Speaker 1: the way I look at it. I've said this many times. 40 00:02:42,240 --> 00:02:47,160 Speaker 1: I have gone after, you know, focused on grilling, even 41 00:02:47,160 --> 00:02:51,880 Speaker 1: when it's raining. And one of the the grills that 42 00:02:52,000 --> 00:02:57,560 Speaker 1: I have in our backyard kitchen is an Evo grill. Evy, Oh, 43 00:02:57,600 --> 00:03:01,360 Speaker 1: they're beautiful. They're cast iron flat tops there like a 44 00:03:01,400 --> 00:03:05,520 Speaker 1: plancha or probably even more so. Look they look like 45 00:03:06,840 --> 00:03:10,040 Speaker 1: you know a Mongolian barbecue, you know that flat top 46 00:03:10,080 --> 00:03:12,560 Speaker 1: that you see. It's cool because if you go to 47 00:03:12,639 --> 00:03:16,680 Speaker 1: Marongo Casino Resort and Spa and you go into the 48 00:03:16,720 --> 00:03:20,680 Speaker 1: marketplace as you're walking in, off to the right is 49 00:03:21,560 --> 00:03:25,560 Speaker 1: their plancia area. And the cool thing is they have 50 00:03:26,040 --> 00:03:29,480 Speaker 1: not one, but two of the setups that I have here, 51 00:03:29,520 --> 00:03:33,040 Speaker 1: which is a thirty inch cast iron flat top. It 52 00:03:33,120 --> 00:03:36,880 Speaker 1: is a double burner, so they have two ring burners 53 00:03:37,080 --> 00:03:42,080 Speaker 1: underneath that pushing out about sixty five British thermal units 54 00:03:42,160 --> 00:03:46,160 Speaker 1: under there. Those BTUs are piping hot and it is 55 00:03:46,400 --> 00:03:49,640 Speaker 1: just a great way to flat grill. And the reason 56 00:03:49,680 --> 00:03:52,120 Speaker 1: why I'm telling you all this is I was going 57 00:03:52,200 --> 00:03:58,160 Speaker 1: through my my leaflet for our pals there at Wild 58 00:03:58,240 --> 00:04:00,520 Speaker 1: Fork Foods, and I was looking over everything and they've 59 00:04:00,560 --> 00:04:04,640 Speaker 1: got you know, great stuff like skin skinless Atlantic salmon 60 00:04:04,840 --> 00:04:09,760 Speaker 1: and what have you. But they have a massive savings 61 00:04:09,800 --> 00:04:13,120 Speaker 1: going on with whole Argentine red shrimp, and I have 62 00:04:13,200 --> 00:04:17,359 Speaker 1: some in my freezer as we speak, highly recommended from 63 00:04:17,880 --> 00:04:21,960 Speaker 1: my friend Marsha there Marcia Green at Wildfork, She's all, 64 00:04:21,960 --> 00:04:23,280 Speaker 1: you got to get some of this. So I've been 65 00:04:23,320 --> 00:04:25,479 Speaker 1: looking to grill them, and I started thinking, you know, 66 00:04:26,080 --> 00:04:30,560 Speaker 1: grilling is fish or seafood is one of those things 67 00:04:30,560 --> 00:04:33,239 Speaker 1: that intimidate a lot of people. A lot of people 68 00:04:33,240 --> 00:04:35,280 Speaker 1: ask me about it, and I would be lying if 69 00:04:35,320 --> 00:04:40,720 Speaker 1: I said that I wasn't intimidated at times about grilling seafood. 70 00:04:40,960 --> 00:04:43,520 Speaker 1: It really is one of those things that is delicate 71 00:04:43,800 --> 00:04:47,120 Speaker 1: or seemingly so, depending on the type of seafood you're 72 00:04:47,200 --> 00:04:50,479 Speaker 1: cooking or grilling in this case, and it's like well 73 00:04:50,680 --> 00:04:54,040 Speaker 1: high heat, low heat, medium heat, direct heat, indirect heat, 74 00:04:54,120 --> 00:04:56,640 Speaker 1: all those things. So I thought, let's go through some 75 00:04:56,680 --> 00:05:01,279 Speaker 1: of that to get great grilled seafood. D You want 76 00:05:01,320 --> 00:05:04,800 Speaker 1: to one, make sure your grill is clean. Now, you 77 00:05:04,839 --> 00:05:06,920 Speaker 1: scrape it down, you heat it up, scrape it down, 78 00:05:07,440 --> 00:05:09,880 Speaker 1: and you know what to do. You just want to 79 00:05:10,000 --> 00:05:14,960 Speaker 1: keep it from soot and anything that's going to stick. 80 00:05:15,160 --> 00:05:19,039 Speaker 1: Because the seafood tends to be delicate. You want to 81 00:05:19,040 --> 00:05:21,600 Speaker 1: make sure that it's hot. You want to make sure 82 00:05:21,600 --> 00:05:27,480 Speaker 1: that it's liberally oiled. Now, there are basically two schools 83 00:05:27,480 --> 00:05:30,080 Speaker 1: of thought. If you oil your food properly, you don't 84 00:05:30,120 --> 00:05:33,080 Speaker 1: need to oil your grill. If you oil your grill 85 00:05:33,120 --> 00:05:37,480 Speaker 1: pop properly, you don't need to oil your food. I 86 00:05:38,080 --> 00:05:40,760 Speaker 1: like to do both. Now, I don't for every single 87 00:05:40,800 --> 00:05:42,719 Speaker 1: thing that I'm going to be cooking, but I do 88 00:05:43,040 --> 00:05:48,640 Speaker 1: like to oil up the grill. I suggest doing that, well, 89 00:05:48,720 --> 00:05:52,839 Speaker 1: it's off. Some people may say different, but depending on 90 00:05:52,880 --> 00:05:56,039 Speaker 1: how comfortable you are with your grill. What I do 91 00:05:56,320 --> 00:05:59,240 Speaker 1: is I get a clean rag. I get a clean 92 00:05:59,720 --> 00:06:04,000 Speaker 1: terry cloth, you know, like the inexpensive ones you'd get 93 00:06:04,120 --> 00:06:09,120 Speaker 1: at you know, your automotive store or something like that, 94 00:06:09,520 --> 00:06:15,240 Speaker 1: or in the cleaning section of your grosser. And what 95 00:06:15,320 --> 00:06:20,640 Speaker 1: I do is I fold that in fourths and then 96 00:06:20,680 --> 00:06:23,120 Speaker 1: I roll it up and then I'll tie it with 97 00:06:23,160 --> 00:06:26,440 Speaker 1: some butchers twine on there, and then I soak that 98 00:06:27,440 --> 00:06:34,280 Speaker 1: in oil. And then I keep that in a tupperware, 99 00:06:34,720 --> 00:06:37,880 Speaker 1: a sealed tupperware in the refrigerator in the backyard that 100 00:06:37,920 --> 00:06:39,720 Speaker 1: I use next to my grill. You can put it 101 00:06:39,760 --> 00:06:42,720 Speaker 1: in your regular refrigerator, or if you have that, that's 102 00:06:42,800 --> 00:06:45,120 Speaker 1: great too. And then I take a pair of tongs 103 00:06:45,200 --> 00:06:47,680 Speaker 1: and it's dipped, and I just go ahead and I 104 00:06:47,760 --> 00:06:49,880 Speaker 1: season the top and then I turn it on and 105 00:06:50,000 --> 00:06:52,960 Speaker 1: let it get piping hot. You can't do it when 106 00:06:53,000 --> 00:06:56,080 Speaker 1: it's hot. But I warn you basically, depending on the 107 00:06:56,120 --> 00:06:59,839 Speaker 1: type of oil you're using, you're holding a torch, you know, 108 00:07:00,279 --> 00:07:06,119 Speaker 1: like Indiana Jones style. The thing lights up, it'll become 109 00:07:06,160 --> 00:07:10,000 Speaker 1: a torch, So be careful well all of that, and 110 00:07:10,040 --> 00:07:12,880 Speaker 1: then you season that and that ends up giving that 111 00:07:13,000 --> 00:07:18,400 Speaker 1: nonstick property there. And then I go ahead, pat down completely, dry, 112 00:07:18,520 --> 00:07:22,800 Speaker 1: pat down. Especially if you're using skinned fish that has 113 00:07:22,840 --> 00:07:26,120 Speaker 1: skin on one side or both sides, you want to 114 00:07:26,160 --> 00:07:28,080 Speaker 1: pat it down. And then you want to oil the 115 00:07:28,120 --> 00:07:31,240 Speaker 1: fish directly with olive oil. You can use butter, but 116 00:07:31,320 --> 00:07:34,440 Speaker 1: if you're grilling, you're grilling at high heat and that 117 00:07:34,480 --> 00:07:37,600 Speaker 1: butter will burn, so keep that in mind. A mixture 118 00:07:37,680 --> 00:07:40,760 Speaker 1: works as well, or maybe finishing with butter near the 119 00:07:40,880 --> 00:07:45,600 Speaker 1: end is what I would do, and it prevents sticking 120 00:07:45,600 --> 00:07:50,120 Speaker 1: but also adds some flavor. There. Lay delicate fish on 121 00:07:50,160 --> 00:07:53,360 Speaker 1: a bed of lemons. I've done that too. You can 122 00:07:53,400 --> 00:07:56,640 Speaker 1: slice the lemons and you get the rings of the 123 00:07:56,720 --> 00:07:58,800 Speaker 1: lemons and you can put that on there. You can 124 00:07:58,840 --> 00:08:01,440 Speaker 1: also put down a little bit of foil if you wish. 125 00:08:01,520 --> 00:08:04,160 Speaker 1: They do make special baskets and the like for that. 126 00:08:05,240 --> 00:08:08,520 Speaker 1: You can also do a wet plank of cedar, which 127 00:08:08,560 --> 00:08:12,960 Speaker 1: is wonderful, and you could put lemons on top of that, 128 00:08:13,160 --> 00:08:17,000 Speaker 1: slices of lemons on top of that. Grilled baskets, a 129 00:08:17,120 --> 00:08:20,840 Speaker 1: non stick perforated sheet works well, so smoke and that 130 00:08:20,920 --> 00:08:24,360 Speaker 1: flavor can get through there. We'll talk more about that 131 00:08:24,400 --> 00:08:26,120 Speaker 1: when we come back, but just keep in mind you 132 00:08:26,160 --> 00:08:30,200 Speaker 1: want to grill the filet skin down for more than 133 00:08:30,360 --> 00:08:33,640 Speaker 1: half the time, about seventy percent of the cook time. 134 00:08:33,760 --> 00:08:39,640 Speaker 1: It gets crispy, releases you know, flavors and everything like that, 135 00:08:39,679 --> 00:08:43,680 Speaker 1: but also will release naturally from the grates because of 136 00:08:43,679 --> 00:08:46,920 Speaker 1: the heat. All right, heat control. We'll talk about that 137 00:08:47,240 --> 00:08:48,160 Speaker 1: in moments. 138 00:08:48,520 --> 00:08:51,160 Speaker 2: You're listening to the Fork Report with Nils of Adra 139 00:08:51,400 --> 00:08:54,359 Speaker 2: on demand from KFI AM six forty. 140 00:08:55,840 --> 00:08:58,240 Speaker 1: Haw to hat Hattie. Thanks for hanging out on this 141 00:08:58,280 --> 00:09:01,560 Speaker 1: gorgeous Saturday. It looks like some coming overnight and into 142 00:09:01,720 --> 00:09:04,440 Speaker 1: the morning in many areas here in the Southland, but 143 00:09:04,559 --> 00:09:07,800 Speaker 1: tonight today is gorgeous, great grilling weather. So we're talking 144 00:09:07,840 --> 00:09:13,400 Speaker 1: about grilling seafood and fish because they can be intimidating. 145 00:09:14,080 --> 00:09:18,640 Speaker 1: I think they're intimidating. Maybe you don't, but it was 146 00:09:18,640 --> 00:09:21,240 Speaker 1: one of those things where getting the heat right and 147 00:09:21,480 --> 00:09:26,720 Speaker 1: the types of fish and seafood, when to par steam 148 00:09:27,040 --> 00:09:31,920 Speaker 1: or something like that, which you can do with shellfish 149 00:09:32,160 --> 00:09:34,800 Speaker 1: like lobster and steam them up a bit and then 150 00:09:34,920 --> 00:09:37,920 Speaker 1: grill them different techniques. So we're talking a little bit 151 00:09:37,920 --> 00:09:42,840 Speaker 1: about that four Technique of the week. As far as grilling, 152 00:09:42,880 --> 00:09:46,840 Speaker 1: I love grilling. It's just easy, clean up, the extra 153 00:09:46,960 --> 00:09:52,040 Speaker 1: smoke flavor. When you're choosing what to cook, we talked about, 154 00:09:52,200 --> 00:09:56,120 Speaker 1: you know, meaty flays, you know salmon, mahaimahi, red snappers, 155 00:09:56,200 --> 00:10:01,360 Speaker 1: swordfish is wonderful. So when it comes to shellfish, grill 156 00:10:01,520 --> 00:10:06,679 Speaker 1: large shrimp, and the smaller the number, the larger the shrimp. 157 00:10:06,840 --> 00:10:10,240 Speaker 1: So basically, when you see those numbers on shrimp, that's 158 00:10:10,280 --> 00:10:13,199 Speaker 1: how many shrimp it takes to make a pound. If 159 00:10:13,200 --> 00:10:16,040 Speaker 1: they're number twenty two, it takes twenty two of those 160 00:10:16,040 --> 00:10:19,120 Speaker 1: shrimps to make a pound. Smaller than number gets, the 161 00:10:19,240 --> 00:10:21,000 Speaker 1: larger the shrimp will get until you get one of 162 00:10:21,040 --> 00:10:26,320 Speaker 1: those big, fat, baby doll arm looking things. Shell on 163 00:10:26,600 --> 00:10:30,600 Speaker 1: preferably will help prevent from drying out. To some people 164 00:10:31,000 --> 00:10:35,080 Speaker 1: like I said, par steam lobster before finishing on a 165 00:10:35,120 --> 00:10:39,920 Speaker 1: hot grill. As far as boosting flavors, cedar planks I 166 00:10:39,960 --> 00:10:42,600 Speaker 1: talked about for smoking, you can soak those in some 167 00:10:42,679 --> 00:10:45,680 Speaker 1: water and they'll get some nice smoke. You can stuff 168 00:10:45,760 --> 00:10:49,880 Speaker 1: whole fish. I used to love going to fish back 169 00:10:49,920 --> 00:10:52,680 Speaker 1: in the Bible study days. My buddies and I we 170 00:10:52,760 --> 00:10:57,320 Speaker 1: would go to Lake Sobrina and stuff like that and 171 00:10:57,400 --> 00:11:03,240 Speaker 1: we would just go fish and talk about God. That 172 00:11:03,280 --> 00:11:06,600 Speaker 1: may not be everybody's cup of tea, but these guys 173 00:11:06,679 --> 00:11:12,079 Speaker 1: were hardcore into philosophy and logic and all those things too, 174 00:11:12,080 --> 00:11:14,120 Speaker 1: and it was just a great time. I think about 175 00:11:14,160 --> 00:11:16,559 Speaker 1: all the whole fish that we'd cook with just garlet, 176 00:11:16,640 --> 00:11:21,440 Speaker 1: butter and you know, some salt and pepper. But you 177 00:11:21,480 --> 00:11:25,600 Speaker 1: can stuff any whole fish with herbs, with lemon, stuff 178 00:11:25,640 --> 00:11:29,559 Speaker 1: like that. When you are grilling things like shellfish. If 179 00:11:29,600 --> 00:11:34,959 Speaker 1: you want to go ahead and you know, do shrimp. 180 00:11:36,160 --> 00:11:38,439 Speaker 1: A couple of things with a shrimp that you should 181 00:11:38,440 --> 00:11:41,000 Speaker 1: think about. You want to dry them off and then 182 00:11:41,040 --> 00:11:43,400 Speaker 1: oil and season all that. You want to soak bamb 183 00:11:44,200 --> 00:11:48,480 Speaker 1: bamboo skewers for about thirty minutes, or use metal skewers 184 00:11:48,480 --> 00:11:50,560 Speaker 1: in that way. If you use two of them, they're 185 00:11:50,600 --> 00:11:55,400 Speaker 1: easy to flip over like a shish kebab there. You 186 00:11:55,440 --> 00:11:59,080 Speaker 1: want it over medium high heat. You're gonna cook hot 187 00:11:59,120 --> 00:12:01,400 Speaker 1: and fast over me high heat about four hundred and 188 00:12:01,400 --> 00:12:04,559 Speaker 1: five hundregrees there about two to three minutes per side. 189 00:12:04,600 --> 00:12:10,640 Speaker 1: You want them opaque, slightly charred. You want to try 190 00:12:10,640 --> 00:12:13,720 Speaker 1: and get those twenty one to twenty five count shrimp 191 00:12:14,080 --> 00:12:19,800 Speaker 1: on the larger side, shells on maximum moisture. Also just 192 00:12:19,960 --> 00:12:23,199 Speaker 1: the slightest sea shape. You don't want them typing up 193 00:12:23,240 --> 00:12:26,560 Speaker 1: too much or make an oil an o other or 194 00:12:26,559 --> 00:12:30,520 Speaker 1: a curl that means they're overcooked. You know, you just 195 00:12:30,559 --> 00:12:36,040 Speaker 1: want them to be you know, pink ash opake, firm, 196 00:12:37,200 --> 00:12:40,160 Speaker 1: not translucent, and you know they're ready. If you're going 197 00:12:40,200 --> 00:12:44,720 Speaker 1: to marinade with things with acid like lemon juice, things 198 00:12:44,760 --> 00:12:48,440 Speaker 1: like that, don't go over thirty minutes. It will turn 199 00:12:48,480 --> 00:12:52,880 Speaker 1: the stuff, you know, all kinds of mushy, all right, 200 00:12:52,960 --> 00:12:58,120 Speaker 1: garlic butter, cit your serve, olive oil, chili powder, human 201 00:12:58,280 --> 00:13:00,560 Speaker 1: garlic powder. These are the things you want to and 202 00:13:00,880 --> 00:13:03,920 Speaker 1: put up, Tito, take pictures and hit me up on 203 00:13:04,000 --> 00:13:06,920 Speaker 1: Instagram at fork reporter, tag me so I can see 204 00:13:06,920 --> 00:13:08,880 Speaker 1: it all right, stick around more to come on the 205 00:13:08,880 --> 00:13:09,440 Speaker 1: Fork Reporter. 206 00:13:09,800 --> 00:13:12,800 Speaker 2: You're listening to The Fork Report with Nil Sevedra on 207 00:13:12,920 --> 00:13:15,120 Speaker 2: demand from KFI AM six. 208 00:13:15,080 --> 00:13:21,480 Speaker 1: Forty blue blue skies with nice fluffy clouds, big white 209 00:13:21,520 --> 00:13:26,000 Speaker 1: clouds throughout. Some possible rain coming overnight into tomorrow depending 210 00:13:26,000 --> 00:13:28,520 Speaker 1: on where you are in the south Land, but we'll 211 00:13:28,520 --> 00:13:31,080 Speaker 1: take advantage of this. I was talking about technique of 212 00:13:31,080 --> 00:13:35,200 Speaker 1: the week grilling, and before I move on from that, 213 00:13:35,440 --> 00:13:39,440 Speaker 1: it got a talkback from Rob Archer. Now I'm wondering 214 00:13:39,520 --> 00:13:46,000 Speaker 1: if this is the Rob Archer, famed newsman, writer, thinker, 215 00:13:47,080 --> 00:13:49,640 Speaker 1: hell of a nice guy and as smart as a whip, 216 00:13:49,760 --> 00:13:52,360 Speaker 1: or another Rob Archer. That might be all those things too, 217 00:13:52,800 --> 00:13:55,360 Speaker 1: but he says he hits us up. If you're listening 218 00:13:55,360 --> 00:13:58,720 Speaker 1: to us on the iHeartRadio app, you'll notice that there 219 00:13:58,800 --> 00:14:02,000 Speaker 1: is a talkback button. It is a red circle with 220 00:14:02,080 --> 00:14:04,320 Speaker 1: a white icon of a mic, and you get about 221 00:14:04,360 --> 00:14:08,040 Speaker 1: thirty seconds to record a message there and it comes 222 00:14:08,040 --> 00:14:10,839 Speaker 1: straight to me. I see it right here. You can 223 00:14:10,920 --> 00:14:15,560 Speaker 1: do that. But Rob asks very very nice about the show. 224 00:14:15,559 --> 00:14:19,520 Speaker 1: Thank you for listening about farm raised versus wild raised 225 00:14:19,600 --> 00:14:24,960 Speaker 1: salmon and the you know, Atlantic Pacific salmon and you 226 00:14:24,960 --> 00:14:29,880 Speaker 1: know every ray says pacific salmon is better exactly, how, why, 227 00:14:30,120 --> 00:14:32,640 Speaker 1: and all those things. So let's break that down for 228 00:14:32,680 --> 00:14:35,160 Speaker 1: a second. When it comes to those two things, what 229 00:14:35,200 --> 00:14:40,400 Speaker 1: you're dealing with is farm raised versus wildcot. So the 230 00:14:40,480 --> 00:14:44,960 Speaker 1: difference is essentially that. So wildcot salmon, of course, is 231 00:14:44,960 --> 00:14:48,440 Speaker 1: in natural habitat. It is doing everything that a salmon 232 00:14:48,480 --> 00:14:52,800 Speaker 1: does by the very nature of being salmon. It runs around, 233 00:14:52,880 --> 00:14:58,680 Speaker 1: it feeds, it gets different type of exercise, interaction with 234 00:14:58,880 --> 00:15:04,360 Speaker 1: real certain foods and diet that correspond with their natural 235 00:15:04,400 --> 00:15:07,640 Speaker 1: living environment. So what does that do? Makes them firmer, 236 00:15:08,320 --> 00:15:13,960 Speaker 1: a denser meat, They're leaner, so less of those white 237 00:15:14,000 --> 00:15:17,800 Speaker 1: stripes that you see in farm raised salmon. That's a 238 00:15:17,880 --> 00:15:20,320 Speaker 1: larger fat, which both of these have their place, by 239 00:15:20,360 --> 00:15:24,880 Speaker 1: the way, but you get that firmer, leaner meat, it's 240 00:15:25,080 --> 00:15:29,480 Speaker 1: deeper red orange. You'll notice it's deeper, deeper red orange, 241 00:15:30,080 --> 00:15:36,960 Speaker 1: very robust flavor, and that's what sets the wild caught 242 00:15:37,000 --> 00:15:42,800 Speaker 1: salmon apart. It also, nutrient wise, is gonna have more 243 00:15:43,000 --> 00:15:47,800 Speaker 1: omega three to omega six ratio. That's important. Farm salmon 244 00:15:47,920 --> 00:15:52,920 Speaker 1: is often higher in total fat, including saturated fats, and 245 00:15:53,080 --> 00:15:58,760 Speaker 1: has lower protein than wild salmon. That's the basic breakdown. Now, 246 00:15:58,840 --> 00:16:02,440 Speaker 1: farm fish may have higher level of pollutants. Believe it 247 00:16:02,520 --> 00:16:06,080 Speaker 1: or not, you'd think that wildcot might because you know, 248 00:16:06,240 --> 00:16:08,280 Speaker 1: there's a lot of crap in the ocean due to 249 00:16:08,360 --> 00:16:18,200 Speaker 1: us humans. But ultimately, if they are reputable and they 250 00:16:18,400 --> 00:16:22,080 Speaker 1: are dedicated to what they do, then it can be 251 00:16:22,920 --> 00:16:28,560 Speaker 1: sustainable and done well in the farming area. But really, 252 00:16:28,840 --> 00:16:32,200 Speaker 1: wildcot is what you're going to want in most joys, 253 00:16:32,280 --> 00:16:37,360 Speaker 1: especially for grilling, because it's more robust. The thing is 254 00:16:38,280 --> 00:16:44,720 Speaker 1: that it's not year round or you're not controlling those things, 255 00:16:44,800 --> 00:16:49,120 Speaker 1: and that's why a lot of people go towards the farmed. 256 00:16:49,600 --> 00:16:54,200 Speaker 1: Strangely enough, when you're thinking, like I said about grilling, searing, 257 00:16:54,720 --> 00:16:57,560 Speaker 1: wild salmon like king or soake is going to be 258 00:16:58,360 --> 00:17:01,240 Speaker 1: your go to holds up better dur to that due 259 00:17:01,280 --> 00:17:05,840 Speaker 1: to that firm texture. However, if you're talking about raw 260 00:17:06,000 --> 00:17:11,720 Speaker 1: salmon or sashimi, farmed is usually preferred. Strangely enough, why 261 00:17:11,800 --> 00:17:14,520 Speaker 1: because it's higher fat, it gives it that kind of 262 00:17:15,000 --> 00:17:22,160 Speaker 1: unctious silkyness to it, and it's milder, it's less fishy. 263 00:17:23,240 --> 00:17:26,520 Speaker 1: So those are basically the breakdowns as to what the 264 00:17:26,560 --> 00:17:32,399 Speaker 1: difference is between salmon, and as far as wild cot 265 00:17:32,640 --> 00:17:38,000 Speaker 1: versus farmed raised salmon, ultimately wild coot is going to 266 00:17:38,000 --> 00:17:41,480 Speaker 1: be better for you across all the lines. But it 267 00:17:41,480 --> 00:17:44,240 Speaker 1: doesn't mean that farm raised salmon is bad for you. 268 00:17:44,440 --> 00:17:47,600 Speaker 1: It just is not as nutritious when it comes to 269 00:17:47,640 --> 00:17:52,760 Speaker 1: certain things like higher fat or that it has in 270 00:17:52,960 --> 00:17:57,439 Speaker 1: the farm. Uh. And then the higher omega three lower 271 00:17:57,440 --> 00:18:00,879 Speaker 1: omega six which you find in the wild seven. I 272 00:18:00,920 --> 00:18:04,520 Speaker 1: hope that helps Rob. And if it is the Rob Archer, 273 00:18:05,600 --> 00:18:07,160 Speaker 1: nice to hear from you, my friend. I hope all 274 00:18:07,200 --> 00:18:09,320 Speaker 1: as well. And love to the wife. 275 00:18:10,040 --> 00:18:13,040 Speaker 2: You're listening to The Fork Report with Nil Savedra on 276 00:18:13,160 --> 00:18:15,600 Speaker 2: demand from KFI AM six forty. 277 00:18:17,960 --> 00:18:21,280 Speaker 1: Hey, it's Neil Savadra and the Fork Report. Gorgeous Saturday. 278 00:18:21,320 --> 00:18:25,360 Speaker 1: The wind's coming in, you got puffy white clouds and 279 00:18:26,040 --> 00:18:28,480 Speaker 1: it's just a great day, a nice day to grill. 280 00:18:28,680 --> 00:18:31,640 Speaker 1: We've been talking about grilling for Technique of the Week 281 00:18:31,640 --> 00:18:33,879 Speaker 1: and I've kind of extended it to some questions that 282 00:18:33,960 --> 00:18:36,720 Speaker 1: came via the talkback. All you need to know about 283 00:18:36,760 --> 00:18:39,080 Speaker 1: the talkback is that if you're listening to us in 284 00:18:39,119 --> 00:18:44,120 Speaker 1: the iHeartRadio app, you'll see a little red circle icon, 285 00:18:45,680 --> 00:18:47,840 Speaker 1: or rather the red circle with the icon of a 286 00:18:47,880 --> 00:18:50,199 Speaker 1: white microphone on there. You click on that and you 287 00:18:50,240 --> 00:18:52,360 Speaker 1: got about thirty seconds to leave a message. It comes 288 00:18:52,400 --> 00:18:54,560 Speaker 1: directly to me right here, little ol me see it. 289 00:18:55,040 --> 00:19:01,720 Speaker 1: But I was laughing because Joanne, who does call on occasion, 290 00:19:02,000 --> 00:19:05,600 Speaker 1: she's quite sweet. She lives in Portland and very nice 291 00:19:05,640 --> 00:19:08,359 Speaker 1: to listen, but she will in case. She just is 292 00:19:08,400 --> 00:19:10,879 Speaker 1: not a fan of the music that we play on 293 00:19:10,920 --> 00:19:13,960 Speaker 1: the show. And I'm sorry, it's just my vibe, it's 294 00:19:14,119 --> 00:19:17,840 Speaker 1: who I am. If you can't listen to twenty seconds 295 00:19:17,840 --> 00:19:19,639 Speaker 1: of music you don't like to get to me, what 296 00:19:19,640 --> 00:19:23,919 Speaker 1: does that mean about us? What does that mean? Are 297 00:19:23,960 --> 00:19:28,000 Speaker 1: we gonna break up? That's horrible after all this time together. 298 00:19:28,560 --> 00:19:30,920 Speaker 1: But then she called back and said, oh, by the way, 299 00:19:31,960 --> 00:19:34,560 Speaker 1: I don't know is if this is supposed to hurt 300 00:19:34,560 --> 00:19:37,720 Speaker 1: my feelings. But she says, I'm gonna listen to Tim 301 00:19:37,800 --> 00:19:42,240 Speaker 1: Comway Junior's podcast right now, and that would be hurtful, 302 00:19:42,280 --> 00:19:46,680 Speaker 1: except I'm on with Tim every single Friday now at 303 00:19:46,720 --> 00:19:54,800 Speaker 1: seven o'clock, so you're gonna end up hearing me. Anyways, Joanne, 304 00:19:56,440 --> 00:20:00,960 Speaker 1: it's worked this out. You mean something, all right? Onto 305 00:20:01,040 --> 00:20:03,720 Speaker 1: JD who's calling a lot of people out of state, 306 00:20:03,880 --> 00:20:08,000 Speaker 1: calling from Idaho. Used to be here, went to USC. 307 00:20:08,320 --> 00:20:13,320 Speaker 1: Fight on go Trojans. I am a US fan by 308 00:20:14,440 --> 00:20:18,960 Speaker 1: proxy with my wife. She did her postgraduate studies there, 309 00:20:19,680 --> 00:20:24,399 Speaker 1: and so we are a USC house. Let's see he 310 00:20:24,480 --> 00:20:27,160 Speaker 1: lived in Sokol for a while. Where are you now, Pennsylvania? 311 00:20:27,240 --> 00:20:32,920 Speaker 1: There you go, and he says he loves steelhead trout 312 00:20:33,600 --> 00:20:36,040 Speaker 1: cooked on a cast iron, which is a gorgeous way 313 00:20:36,080 --> 00:20:39,560 Speaker 1: to do it with that skin, sliced red bell peppers 314 00:20:39,560 --> 00:20:45,520 Speaker 1: of beta jasmine. Rice. Man, I'm coming your way, coming 315 00:20:45,560 --> 00:20:48,880 Speaker 1: your way. That sounds fantastic. By the way, again, I'm 316 00:20:49,040 --> 00:20:54,280 Speaker 1: going through our wonderful partners there at Wild Fork. You know, 317 00:20:54,440 --> 00:20:57,480 Speaker 1: they know that the price of living is going up 318 00:20:57,520 --> 00:21:00,920 Speaker 1: and costs are high for gas and everything else. Check 319 00:21:00,960 --> 00:21:06,760 Speaker 1: out their price sheet. You can ask for the list 320 00:21:07,000 --> 00:21:10,720 Speaker 1: of their deals and specials by going on the website 321 00:21:10,920 --> 00:21:13,959 Speaker 1: and giving them your email address, which is what I 322 00:21:13,960 --> 00:21:16,160 Speaker 1: did so that I can get this. And they have, 323 00:21:16,280 --> 00:21:22,520 Speaker 1: you know, great price discounts on all kinds of things, 324 00:21:22,520 --> 00:21:26,600 Speaker 1: including those whole Argentinian red shrip I told you about. 325 00:21:27,160 --> 00:21:29,960 Speaker 1: They have the almost four and a half pound boxes 326 00:21:30,960 --> 00:21:35,240 Speaker 1: savings of twenty five percent right now. So they also 327 00:21:35,320 --> 00:21:40,360 Speaker 1: have whole young chickens antibiotic free. That's sexy as hell. 328 00:21:41,000 --> 00:21:43,720 Speaker 1: You know. I will cook a whole chicken on my 329 00:21:44,040 --> 00:21:47,760 Speaker 1: big Green Egg and it's fantastic. But they got a 330 00:21:47,760 --> 00:21:52,320 Speaker 1: lot of sales going on or discounts for things that 331 00:21:52,359 --> 00:21:57,160 Speaker 1: they have for you. The Mexican ground shodiso looks fantastic 332 00:21:57,320 --> 00:22:01,280 Speaker 1: as well. They can wrapped beef tenderlines. But I say 333 00:22:01,280 --> 00:22:05,320 Speaker 1: that because they also have skin on steel head trout. 334 00:22:05,880 --> 00:22:08,800 Speaker 1: If you want to try that that JD was talking 335 00:22:08,880 --> 00:22:12,120 Speaker 1: about in a cast iron skillet, is great to year 336 00:22:12,200 --> 00:22:16,119 Speaker 1: that up and make it fantastic. But looking for anything 337 00:22:16,200 --> 00:22:20,639 Speaker 1: that antibiotic free whole chicken is just a buck ninety 338 00:22:20,680 --> 00:22:25,080 Speaker 1: eight per pound. Ground turkey is three bucks a pound. 339 00:22:25,800 --> 00:22:31,440 Speaker 1: Organic chicken drumsticks two dollars per pound, and they have 340 00:22:31,600 --> 00:22:35,000 Speaker 1: the two for less deals, so two units of organic 341 00:22:35,160 --> 00:22:39,240 Speaker 1: ninety percent ground beef seven dollars a pound. So a 342 00:22:39,280 --> 00:22:41,840 Speaker 1: lot going on at Wild Fork if you're new to it. 343 00:22:42,640 --> 00:22:46,080 Speaker 1: They just do an amazing job with food and it's frozen, 344 00:22:46,160 --> 00:22:50,800 Speaker 1: but it's frozen fresh. I know that sounds strange to people, 345 00:22:51,800 --> 00:22:58,080 Speaker 1: but I got some sides. I got some couscous last 346 00:22:58,160 --> 00:23:02,119 Speaker 1: week for are gathering at my mom's house for Easter. 347 00:23:02,680 --> 00:23:05,000 Speaker 1: It was an Israeli couscous i think, which is usually 348 00:23:05,080 --> 00:23:10,720 Speaker 1: thicker and round, larger, but it's a Mediterranean style that 349 00:23:10,760 --> 00:23:15,680 Speaker 1: had olives in there. Just fantastic. And then there cream 350 00:23:16,040 --> 00:23:21,560 Speaker 1: and cheese, potatoes. Sides are a maze. Balls, They're just great. 351 00:23:21,640 --> 00:23:23,840 Speaker 1: Sometimes I just will eat those on a bed of 352 00:23:23,920 --> 00:23:27,439 Speaker 1: marinara sauce and they're fantastic. But they also go with 353 00:23:27,480 --> 00:23:32,160 Speaker 1: great different meats and stuff. Check them out Wildforkfoods dot com, 354 00:23:32,200 --> 00:23:36,080 Speaker 1: Wildforkfoods dot com or wild Fork dot com. We'll get 355 00:23:36,119 --> 00:23:39,119 Speaker 1: you there and it's just wonderful. Have it delivered if 356 00:23:39,119 --> 00:23:42,440 Speaker 1: you want. You don't even need to have one right 357 00:23:42,480 --> 00:23:44,880 Speaker 1: next to you. If you don't want, all right, stick around. 358 00:23:45,240 --> 00:23:47,880 Speaker 1: More to come on the Fork Report. Great beautiful day 359 00:23:47,880 --> 00:23:50,160 Speaker 1: out there. Time to get out and grilled today because 360 00:23:50,280 --> 00:23:53,359 Speaker 1: rain might be coming overnight. This is the Fork Report 361 00:23:53,400 --> 00:23:57,040 Speaker 1: on Neil Savedra KFI heard everywhere on the iHeartRadio app. 362 00:23:58,440 --> 00:24:00,760 Speaker 1: You've been listening to the Fork Report. You can always 363 00:24:00,800 --> 00:24:03,439 Speaker 1: hear us live on KFI AM six forty two to 364 00:24:03,520 --> 00:24:07,199 Speaker 1: five pm on Saturday and anytime on demand on the 365 00:24:07,240 --> 00:24:08,320 Speaker 1: iHeartRadio app.