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Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio.

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Speaker 2: I'm Annie Reese and I'm more in Vocal Bomb, and

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Speaker 2: today we have an episode for you about swordfish.

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Speaker 1: Yeah. It's a fun one because I don't think I've

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Speaker 1: ever considered the swordfish, to be honest, I don't think

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Speaker 1: I've ever really sat down and considered how wild they are. Yeah.

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Speaker 2: Yeah, they're very large and very frightening, to be honest,

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Speaker 2: and super tasty. So yeah, well, was there any particular

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Speaker 2: reason this was on your mind? For once? I have

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Speaker 2: a definitive answer for you. So, so one one of

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Speaker 2: my their birthday, I have a bunch of different groups

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Speaker 2: of friends and so we had so I always have

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Speaker 2: a bunch of different birthday excursions and one of them

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Speaker 2: involved swordfish and it was lovely. And I was at

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Speaker 2: Taekwondiroga Club, which is a which is a great restaurant

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Speaker 2: here in Atlanta, and yeah, it was their catch of

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Speaker 2: the day and it was just so nice. And I

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Speaker 2: was like, and I was thinking about doing another seafood

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Speaker 2: episode because it's been a second since we've done one.

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Speaker 2: They're always so weird and fun, and uh yeah, I.

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Speaker 1: Was like, there we go I'm jealous. I've had swordfish once,

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Speaker 1: but I don't think i've ever had it well, like,

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Speaker 1: it wasn't bad, but like I think it could have

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Speaker 1: been much better.

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Speaker 2: Yeah. Yeah, I've had it frequently, kind of like a

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Speaker 2: little bit overcooked and sort of tough, but when it's

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Speaker 2: done right, it is so just tender and lovely. Yeah. Jeez.

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Speaker 1: Wow, another craving to add to the cravings are wild

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Speaker 1: all over the place today. So I, first of all,

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Speaker 1: my s key is not working on my laptop. Oh

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Speaker 1: so all right, I had to I had to go

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Speaker 1: through like great hoops to get it to say swordfish,

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Speaker 1: but then it said wordfish throughout most of it, and

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Speaker 1: that was very fun.

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Speaker 2: Yeah, wordfish is a great kind of fish.

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Speaker 1: Oh yeah, I mean I immediately.

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Speaker 2: Was like, oh, is that like a babelfish or.

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Speaker 1: Yes, But it did bring to mind I have a

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Speaker 1: very embarrassing swordfish story.

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Speaker 2: Oh okay, oh dear, oh no, I actually think it's

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Speaker 2: a marlin story.

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Speaker 1: But they're close enough that I'll put them in the same.

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Speaker 2: Category billfish category.

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Speaker 1: Sure, yeah, yeah, wow, Oh okay, I'm really embarrassed by it. Okay,

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Speaker 1: So I was filming something at this beach house that

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Speaker 1: I'm very lucky to have access to that my grandparents owned,

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Speaker 1: and inside of it is kind of a mounted swordfish

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Speaker 1: slash probably marlin. I think it's marlin, but billfish. And

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Speaker 1: so I had people, including Tyler who we work with there,

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Speaker 1: and I was like, ah, yes, this is the story

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Speaker 1: of my aunt to caught this fish and all of this.

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Speaker 1: But it turns out that so I wasn't incorrect. She

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Speaker 1: did catch the fish and did get cast mountain, sure,

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Speaker 1: but it was definitely not that because there was Tyler

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Speaker 1: pointed out there was just a dent in it and

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Speaker 1: it was clearly plastic. And I was embarrassed and ashamed

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Speaker 1: because I was like, I know it's true. What I

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Speaker 1: said was true, but this doesn't look good. It looks

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Speaker 1: like a fish story. So you were, you were telling

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Speaker 1: your fish tail. That's okay. I was. I was, and

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Speaker 1: I wasn't lying, but certainly that was not.

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Speaker 2: You just had one minor detail incorrect about the physical

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Speaker 2: piece of evidence that you were talking about.

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Speaker 1: I like that, you said minor. I'm gonna take that.

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Speaker 1: I'm gonna like hold on to it.

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Speaker 2: Yeah, yeah, yeah, it happens to everyone.

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Speaker 1: Come on. I believed it though, like I thought what

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Speaker 1: I was saying was true, and Tyler.

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Speaker 2: Was like, I was like, it's like it's made a

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Speaker 2: plastic man, It's made of plastic.

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Speaker 1: Yeah, And I was scrambling, like, what.

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Speaker 2: My reality is fall your paradigm just shifted?

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Speaker 1: It did?

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Speaker 3: It did?

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Speaker 1: But every time I see it now, because it's still

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Speaker 1: hanging up there and the dent is still there, I'm like, no, hey,

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Speaker 1: minor dent, minor mistake. It's all okay, thank you. I

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Speaker 1: wanted to note here at the top that I was

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Speaker 1: very fond of the game Donkey Kong Country when I

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Speaker 1: was growing.

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Speaker 2: Up and on guard. The swordfish was a really good,

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Speaker 2: really good animal companion in that game. He was, Yeah,

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Speaker 2: I was fond of that too. The music is very

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Speaker 2: nostalgic for me. Oh absolutely, I would say.

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Speaker 1: You can see our bluefin Tuna episode and also our

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Speaker 1: fishing industry episode.

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Speaker 2: Oh absolutely, Yeah. Hawaii has a lot of swordfish fishing involvement,

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Speaker 2: and so right Brooks, one of the fellows who we interviewed,

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Speaker 2: was talking about how Hawaii had had this whole collaboration

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Speaker 2: with East Coast Fisheries developing marketing and packing for the fish,

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Speaker 2: and he said that specifically, like fishers for swordfish are

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Speaker 2: out for like a month to a month and a

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Speaker 2: half at a time, and so when they come back

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Speaker 2: they sometimes hold like separate auctions for the swordfish versus

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Speaker 2: all of the other wacky stuff they've brought in. And also, yeah,

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Speaker 2: there was a really good line. Maybe we'll play the clip.

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Speaker 2: If not, then I'll say it here John who is

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Speaker 2: a guy that we ran into in the fish market,

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Speaker 2: because he yelled at us when we were coming into

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Speaker 2: the room and then apologized really profusely and like showed

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Speaker 2: us all around and introduced us to everybody and was amazing.

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Speaker 2: But yeah, he uh he said that, Uh then nothing

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Speaker 2: really fusses with his swordfish in the ocean.

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Speaker 1: It's the bowl. I mean, I wouldn't, I wouldn't.

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Speaker 2: Dare certainly not, no, no. And it was it was

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Speaker 2: there in that at that fish auction that I realized

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Speaker 2: exactly how big swordfish are, because I write my my

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Speaker 2: concept of them is from right things that are hanging

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Speaker 2: on walls that are maybe me sized. But we saw

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Speaker 2: like three hundred pounds swordfish at that auction and I

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Speaker 2: was like, oh, that's it's a big fish. That's large,

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Speaker 2: and that's not even a really big one.

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Speaker 1: Yeah. Yeah, that was one of my favorite parts of

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Speaker 1: this ree search was like old timey accounts of fish.

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Speaker 1: Oh yeah, people didn't know what was going on.

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Speaker 2: A menace, a menace.

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Speaker 1: But I guess that brings us to our question. I

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Speaker 1: guess it does swordfish? What are they?

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Speaker 2: Well? Swordfish is a type of large, builled deep ocean

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Speaker 2: fish that's prized for its firm, savory meat. It's not

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Speaker 2: so like, it's not so delicate that it can't stand

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Speaker 2: up to grilling, but still kind of briny, sweet and

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Speaker 2: tender if it's cooked correctly. In the oceans, these are

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Speaker 2: like big, powerful, fast migratory apex predators, built like a

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Speaker 2: like a torpedo with a bayonet on it. You get

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Speaker 2: four loins from a swordfish, four quarters of like the

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Speaker 2: oval that is the overall body.

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Speaker 1: Of the fish.

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Speaker 2: Yeah. You often slice each loin crosswise into thick steaks

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Speaker 2: and then grill or saute or bake them. Is like

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Speaker 2: the main protein of a plate, but it's also cooked

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Speaker 2: up in stews or served raw in sushi or you know,

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Speaker 2: whatever you do with fish. The meat is nearly opaque,

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Speaker 2: like white to pinkish to orangish when it's raw, depending

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Speaker 2: on the fish's diet, and we'll cook up to like

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Speaker 2: an opaque white to beige, and it can stand up

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Speaker 2: to more flavorful herbs, spices, and sauces than more delicate

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Speaker 2: kinds of seafood. It's sort of like a middle ground

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Speaker 2: between like tuna and mackerel, kind of less fishy than mackerel.

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Speaker 2: But yeah, it's like it's like the pork loin of

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Speaker 2: the sea, if like your pork was coming from like

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Speaker 2: a pretty frightening, like three hundred pound wild boar. They

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Speaker 2: are frightening but bore and swordfish both, yeah, yes, oh yeah.

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Speaker 2: The taxonomical name is Zypheus gladius gladius sure, and the

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Speaker 2: genus name Zypheus comes from the Greek word for swordfish,

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Speaker 2: which is itself rooted in the Greek word for sword,

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Speaker 2: and the species name Gladius gladius comes from the Latin

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Speaker 2: word for sword, so it's called the swordfish sword, the

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Speaker 2: fish sword sword. Yes, they do also often go by

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Speaker 2: the name billfish. They are the only living member of

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Speaker 2: their taxonomic family, though there are some extinct species that

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Speaker 2: are known, and other bildfish like marlids are distantly related.

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Speaker 2: You can tell by the shape of the bill. A

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Speaker 2: swordfish's bill is like a flat edged, half oval, whereas

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Speaker 2: other bildfish tend to have rounded bills. Yeah yeah, and

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Speaker 2: the swordfishes is sharp, so yeah, watch out for that.

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Speaker 1: Stay out. That's what I say. We see a sword

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Speaker 1: fish their way.

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Speaker 2: Yeah, just no banks, just yeah, yeah, you do you.

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Speaker 2: They live in deep waters in relatively temperate areas of

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Speaker 2: the Pacific, Indian, and Atlantic Oceans and the Mediterranean Sea

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Speaker 2: as well. They'll migrate to higher latitudes with cooler waters

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Speaker 2: in the summer and closer to the equator for warmer

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Speaker 2: temperatures in the winter. They have special adaptations to cold

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Speaker 2: water that you foind down in the deep like, they

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Speaker 2: have like heater tissue near their eyes that insulates their

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Speaker 2: brain from the cold, which right lets them dive down deep,

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Speaker 2: like over two thousand feet or six hundred meters, though

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Speaker 2: they do hang out anywhere from that sort of depth

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Speaker 2: up to the surface. They also like basking, so yeah,

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Speaker 2: we all do. Oh gosh, right, I'm like a cat

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Speaker 2: or possibly a snake. Sure. Their life cycle is super

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Speaker 2: interesting because they are a spawning fish, meaning that they

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Speaker 2: release their sperm and eggs into the water for fertilization,

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Speaker 2: and so they go through several distinct body changes like

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Speaker 2: out there in the water before they reach adulthood. They

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Speaker 2: hatch with scales and teeth and dorsal fins along the

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Speaker 2: whole length of their body. That's the one that goes

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Speaker 2: straight down their spine like a shark fin. Yeah, and

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Speaker 2: the top and bottom of their bills at that time

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Speaker 2: are roughly the same length. Then, over like five to

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Speaker 2: six years, they develop through different stages until they reach

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Speaker 2: reproductive maturity and their adult body type with no teeth,

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Speaker 2: no scales, just a wee shark like dorsal fin, and

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Speaker 2: their top jaw or bill much longer than their lower jaw.

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Speaker 2: At that point, their skin will be like brownish black

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Speaker 2: on their backs, fading to a lighter grayish on their bellies.

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Speaker 2: Female swordfish are larger than male ones, and their size

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Speaker 2: will vary based on where they're observed. Pacific ones tend

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Speaker 2: to be larger than Atlantic ones, which tend to be

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Speaker 2: larger than Mediterranean ones, and of course there are different

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Speaker 2: catch laws in different countries, but most commercially fished swordfish

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Speaker 2: are like under six feet long and weigh less than

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Speaker 2: three hundred pounds that's about two meters and one hundred

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Speaker 2: and forty kilos. However, they are thought to be able

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Speaker 2: to grow to almost fifteen feet and fourteen hundred pounds

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Speaker 2: that's like four and a half meters and six hundred

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Speaker 2: and fifty kilos. Their bills can be almost half as

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Speaker 2: long as their bodies, and they live to at least

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Speaker 2: nine years of age or can. Yeah, dang, I know

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Speaker 2: that's a really that's a really large fish.

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Speaker 1: So again, don't mestle with it. No, no thanks, nu huh.

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Speaker 2: I'm good, especially because they are also considered some of

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Speaker 2: the fastest swimmers in the ocean. Like their bodies are

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Speaker 2: really streamlined, their bill might help reduce drag by like

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Speaker 2: encouraging boundary layer separation, meaning that like it lets the

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Speaker 2: majority of the water flow around them more easily by

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Speaker 2: kind of like yeah, creating a boundary. And also recent

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Speaker 2: research showed that they have an oil gland in their

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Speaker 2: face that probably helps lubricate their heads, further reducing drag.

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Speaker 1: Wow, they're like the the NASCAR drivers.

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Speaker 2: Right, yeah, evolution, what are you doing?

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Speaker 1: So cool?

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Speaker 2: And they do not use their bills to stab, but

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Speaker 2: they will sometimes slash or like knock about their prey,

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Speaker 2: their prey being other fish or sometimes cephalopods to like

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Speaker 2: injure or stun it before eating. Younger swordfish in turn

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Speaker 2: might be prey for other like apex predators like marlin

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Speaker 2: or tuna, but adults are pretty much too big for

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Speaker 2: anything other than like like orca or other big sea mammals. Yeah,

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Speaker 2: these days, humans usually catch them using longline fishing technology,

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Speaker 2: which are baited hooks that are hung midwater in these

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Speaker 2: long chains, but harpoons and gill nets are also used,

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Speaker 2: gill nets being like big panels of netting that are

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Speaker 2: hung midwater. In the United States, both Atlantic and Pacific

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Speaker 2: cot swordfish are considered a sustainable seafood choice, but they

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Speaker 2: are currently overfished in other areas like the Mediterranean. So

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Speaker 2: like check on information for your area when you're making

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Speaker 2: seafood choices. That's always always good advice if you're concerned

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Speaker 2: about sustainability. And also watch out out for like like

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Speaker 2: for labeling about where something was caught and uh, yeah,

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Speaker 2: that said, we're a food show. They develop, you know,

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Speaker 2: like a lot of muscle that has like a mid

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Speaker 2: to high level of fat to it, and that is

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Speaker 2: just like really firm and meaty in texture, sort of

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Speaker 2: like a tuny or tuny. That's great, leave it in

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Speaker 2: sort of like a tuna or mahi mahi. And yeah,

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Speaker 2: the flavor is like clean and bright and savory and

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Speaker 2: not super fishy. So if you're not positive that you

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Speaker 2: like fish, this might be a good kind of like

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Speaker 2: starter fish. The skin is inedible, though, so yeah, there

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Speaker 2: you go.

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Speaker 1: Good. Note, Well, what about the nutrition?

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Speaker 2: Swordfish is pretty good for you, Lots of protein and micronutrients,

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Speaker 2: a punch of good fats. As a large predator, it

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Speaker 2: does contain more mercury than what will accumulate in smaller fish,

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Speaker 2: because the smaller fish get a little bit of mark

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Speaker 2: urion and the bigger fish get the accumulation. Yeah, so

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Speaker 2: children and pregnant people might want to avoid eating swordfish

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Speaker 2: for that reason. But for other adults, the official recommendation

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Speaker 2: is to like limit your intake of predatory fish to

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Speaker 2: five or fewer servings a week.

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Speaker 1: Seems doable.

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Speaker 2: I think that's fine. Yeah, I think you've got this. Yeah,

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Speaker 2: I think so too. We do have some numbers for you.

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Speaker 2: We do. This first one is based on like a

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Speaker 2: kind of weird market report that I found, So all right.

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Speaker 2: In terms of frozen filets of swordfish, as of twenty

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Speaker 2: twenty one, it is a business worth some seventy seven

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Speaker 2: million dollars a year globally, with Spain exporting the most

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Speaker 2: in Japan importing the most, and according to this report,

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Speaker 2: frozen swordfish filets are the world's four thousand and four

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Speaker 2: one hundred and seventy fifth most traded product.

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Speaker 1: Wow, that's very specific.

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Speaker 2: It's an extremely specific number. I like it.

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Speaker 1: I like it too.

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Speaker 2: Yeah. Fish fraud is always a thing. One study from

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Speaker 2: twenty eighteen found that fifteen percent of samples of fish

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Speaker 2: labeled swordfish in Italy were not swordfish. They were mostly shark.

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Speaker 2: Oh really yeah? Yeah. The world record for the largest

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Speaker 2: swordfish ever caught by the International Game Fish Association specifically,

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Speaker 2: it was logged in nineteen fifty three. We've not done

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Speaker 2: better since nineteen fifty three. It weighed one one hundred

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Speaker 2: and eighty two pounds and was over fourteen feet long.

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Speaker 2: That's five hundred and thirty six kilos and over four meters.

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Speaker 2: It was caught off the coast of Chile. The photos

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Speaker 2: there are photos of it, and the photos look like

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Speaker 2: look like the scene and Jaws where they're holding up

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Speaker 2: a great white like it's yeah very big.

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Speaker 1: Oh my gosh. I uh. My family used to have

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Speaker 1: a shrimp boat and one time, when I was like

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Speaker 1: nine years old, something was in the shrimp boat net

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Speaker 1: and it was pulling the boat under. It was dragging

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Speaker 1: us back, and we had to cut the net. To

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Speaker 1: this day, like I'm haunted by it was probably like

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Speaker 1: a tree year or so. I don't know.

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Speaker 2: It could have I mean, it could have been anything.

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Speaker 1: That's the thing.

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Speaker 2: That's the thing with the water. You never know what's

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Speaker 2: down there exactly.

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Speaker 1: That's why I'm haunted. It could have been something huge

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Speaker 1: mutant swordfish.

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Speaker 2: I don't I don't really like boats, y'all. Like I'm like,

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Speaker 2: you can't walk. I can't walk on water, Like if

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Speaker 2: you fall in it, you can't just stand up.

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Speaker 1: That's bad.

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Speaker 3: M Yeah.

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Speaker 1: Yeah, it's a little intimidating.

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Speaker 3: Yeah.

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Speaker 1: Yeah.

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Speaker 2: Anyway, that's a whole that's a whole, separate podcast. Probably

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Speaker 2: all right. This next number is a little bit contested,

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Speaker 2: but I have seen lots of claims that swordfish can

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Speaker 2: swim up to about sixty miles an hour. That's like

305
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Speaker 2: one hundred kilometers an hour.

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Speaker 1: Wow. Yeah, I found a couple of dated numbers. Some

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Speaker 1: of them will be in the history section, but here's

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Speaker 1: one right here. In nineteen ninety five, the US processed

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Speaker 1: four five hundred forty nine tons of swordfish that had

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Speaker 1: an estimated value of fifty three point four million dollars hofta.

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Speaker 2: Yeah. As of the twenty twenties, Americans eat about twenty

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Speaker 2: million pounds of swordfish a year, about eighty percent of

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Speaker 2: which is imported.

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Speaker 1: Wow. In twenty twenty one, commercial landings of North Atlantic

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Speaker 1: swordfish specifically came in around two million pounds and was

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Speaker 1: valued at about eight point four million. So some of

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Speaker 1: those like specificities I think got confusing.

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Speaker 2: Yeah, yeah, and right, because those were landings specifically for

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Speaker 2: boats originating in the US alone, like American American fishers,

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Speaker 2: but like Canada and Spain and Portugal also have significant

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Speaker 2: commercial landings in the North Atlantic. In the South Atlantic,

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Speaker 2: like Uruguay and Brazil do the most sword fishing. Taiwan

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Speaker 2: and Japan also do business in the Atlantic, though, and

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Speaker 2: that same year twenty twenty one, American North Pacific commercial

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Speaker 2: catches were about the same, about about two million pounds,

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Speaker 2: though only valued at seven point four million dollars. And yeah,

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Speaker 2: Hawaii based, like I said at the top, of Hawaii

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Speaker 2: based vessels and cruise do the most swordfish harvest in

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Speaker 2: the specific interesting Yeah, okay.

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Speaker 1: Well yeah, and there's a lot, for better or worse,

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Speaker 1: there's a lot of reality shows about catching swordfish. Yeah.

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Speaker 1: But outside of that, we do have a lot of

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Speaker 1: interesting history for you.

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Speaker 2: Oh heck, we do, and we are going to get

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Speaker 2: into that as soon as we get back from a

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Speaker 2: quick break for a word from our sponsors.

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Speaker 1: And we're back. Thank you, sponsors, Yes, thank you. All right. So,

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Speaker 1: I guess with the name you might imagine the history

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Speaker 1: of the swordfish is one that is full of legends.

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Speaker 2: Oh yeah, oh yes.

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Speaker 1: Some sources suggest that the practice of catching swordfish and

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Speaker 1: the Mediterranean specifically, goes back to ancient times. Around the

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Speaker 1: second century BCE, R pal Plenty wrote about swordfish. According

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Speaker 1: to variations on a Greek myth, after the death of Achilles,

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Speaker 1: his warriors, who were really good with spears, threw themselves

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Speaker 1: into the sea in their anguish, and the goddess theis

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Speaker 1: theis that has Uh transformed them into swordfish.

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Speaker 2: Cool or I mean uncool, as the case may be.

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Speaker 2: But yah, yeah, I don't know how I feel about that,

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Speaker 2: but it's a good myth.

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Speaker 4: It's yes, yes, A few sources that I read claimed

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Speaker 4: that indigenous people of the North American Pacific coast observed swordfish.

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Speaker 2: Yeah, there's evidence of chimesh peoples of what's now southern

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Speaker 2: California harpooning swordfish dating back some two thousand years. And

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Speaker 2: also like they and some people and what's now Chile

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Speaker 2: depicted swordfish in rock paintings. Also, the skulls and the

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Speaker 2: bills of swordfish have sometimes been decorated and used, either

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Speaker 2: ceremonially or as art.

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Speaker 1: Well. Okay, so before the advent of steel holes for

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Speaker 1: boats in the nineteen hundreds, several sailors reported swordfish attacking

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Speaker 1: their boats, even as far back as ancient times. Some

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Speaker 1: fishermen speculated that the swordfish attacked ships as a form

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Speaker 1: of revenge after being hooked. However, it is like clear

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Speaker 1: that many of these attacks were the work of marlins

365
00:25:04,160 --> 00:25:10,199
Speaker 1: or salefish like similar looking type of Yes, exactly, but

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Speaker 1: that was a thread I wasn't expecting. But when I

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Speaker 1: read it, I was like, oh, yeah, that makes sense.

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Speaker 2: Yeah.

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Speaker 1: Yeah. In the early eighteen hundreds, harpoon fisheries started opening

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Speaker 1: in New England eighteen eighty fours, the fisheries and fishery

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Speaker 1: industries of the United States mentioned swordfish. The first mention

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Speaker 1: of fishermen attempting to catch swordfish north of Cape Cod

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Speaker 1: didn't occur until eighteen sixty seven, and a lot of

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Speaker 1: this came from very dry fishing government.

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Speaker 2: Like kind of yeah, yeah, yeah, or guides stuff like that. Yeah.

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Speaker 2: I ran into a few of those historical sources and

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Speaker 2: was just like.

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Speaker 1: Oh, my goodness. Cool. It was a very I feel

379
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Speaker 1: like the fishing episodes have a lot of that kind

380
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Speaker 1: of stuff where I'm like, oh, here's eighty pages on how.

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Speaker 2: To catch a swordfish, yeah, from like nineteen twenty three,

382
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Speaker 2: and you're going, like, what has happened?

383
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Speaker 1: Yep yep. Speaking of Herman, Melville's eighteen fifty one novel

384
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Speaker 1: Amoby Dick contained a reference to a swordfish, so it

385
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Speaker 1: was like a story being told within the novel, where

386
00:26:33,080 --> 00:26:36,520
Speaker 1: in the story being told, a swordfish is believed to

387
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Speaker 1: have sank a boat. Ah okay, yes. And this wasn't

388
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Speaker 1: the first time Melville wrote about the swordfish or swordfish

389
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Speaker 1: attacking a boat. He devoted a whole chapter to it

390
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Speaker 1: in his previous nineteen forty nine novel Mardie, calling it

391
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Speaker 1: a true warrior and like really going into depth about

392
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Speaker 1: how it destroyed this boat.

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00:27:02,040 --> 00:27:06,280
Speaker 2: Yeah all right, Melville, Yeah, that's yeah.

394
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Speaker 1: Yeah. And like historians, as they want to do, have

395
00:27:09,680 --> 00:27:13,240
Speaker 1: picked into the truth of this story because it is

396
00:27:13,359 --> 00:27:18,360
Speaker 1: like allegedly based on the real thing that happens. Yeah, yeah,

397
00:27:18,400 --> 00:27:21,840
Speaker 1: you can read read into it. Yeah, it certainly sounds

398
00:27:21,880 --> 00:27:26,200
Speaker 1: like some conjecture was Yeah, it's not.

399
00:27:26,359 --> 00:27:28,960
Speaker 2: Melville was sort of a big fanboy of the fishing

400
00:27:29,040 --> 00:27:32,120
Speaker 2: industry and hung out with a lot of a lot

401
00:27:32,119 --> 00:27:34,280
Speaker 2: of people in the industry, like in bars and whatever,

402
00:27:34,440 --> 00:27:37,480
Speaker 2: and so so I'm sure heard some tall tales here

403
00:27:37,520 --> 00:27:38,120
Speaker 2: and there.

404
00:27:38,720 --> 00:27:41,960
Speaker 1: Some fish stories, big fish stories, as you might say.

405
00:27:43,480 --> 00:27:47,760
Speaker 1: Two decades after the publication of Marty Jules Burns's novel,

406
00:27:47,960 --> 00:27:52,520
Speaker 1: twenty thousand Leagues under the Sea featured a swordfish stabbing

407
00:27:52,520 --> 00:27:55,720
Speaker 1: at a submarine, which that movie I've never read the book.

408
00:27:55,880 --> 00:27:58,800
Speaker 1: That movie scared me as.

409
00:27:58,000 --> 00:28:01,080
Speaker 2: Oh that's fair. I've actually not done either. I've dismissed

410
00:28:01,119 --> 00:28:01,920
Speaker 2: that entire thing.

411
00:28:02,119 --> 00:28:11,440
Speaker 1: I know. Some records suggest Canada's commercial swordfish industry launched

412
00:28:11,520 --> 00:28:17,160
Speaker 1: in nineteen o three and according to some things I read,

413
00:28:17,200 --> 00:28:21,680
Speaker 1: I actually found some conflicting data on this, But according

414
00:28:21,720 --> 00:28:24,080
Speaker 1: to some things I read, the demand for swordfish really

415
00:28:24,080 --> 00:28:26,679
Speaker 1: grew in the United States between the nineteen twenties to

416
00:28:26,720 --> 00:28:30,320
Speaker 1: the nineteen forties, and that prior to that in the

417
00:28:30,320 --> 00:28:33,840
Speaker 1: North Atlantic it went for pretty cheap, but that it

418
00:28:33,920 --> 00:28:37,720
Speaker 1: doubled in price by the nineteen forties as demand increased,

419
00:28:37,720 --> 00:28:39,360
Speaker 1: and then it kind of dropped and went back up again.

420
00:28:39,680 --> 00:28:41,920
Speaker 1: But I also found some things where it said that

421
00:28:42,480 --> 00:28:46,080
Speaker 1: I think it really depended on where you were located, honestly.

422
00:28:45,920 --> 00:28:50,640
Speaker 2: Yeah, I mean I can imagine that as refrigeration techniques

423
00:28:51,560 --> 00:28:54,960
Speaker 2: and technology increased, that the demand would increase because you

424
00:28:55,000 --> 00:28:56,480
Speaker 2: could get it to more people.

425
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Speaker 3: Yeah.

426
00:28:58,920 --> 00:29:01,760
Speaker 1: Yeah, So I think this was specific to like the

427
00:29:01,800 --> 00:29:04,520
Speaker 1: North Atlantic, because other things I read said it was

428
00:29:04,560 --> 00:29:09,880
Speaker 1: always expensive, which makes sense. Pelagic long lines began replacing

429
00:29:09,880 --> 00:29:12,240
Speaker 1: harpoons in the nineteen sixties in.

430
00:29:12,160 --> 00:29:15,680
Speaker 2: Some areas, Yeah, other places adopted there's gill nets around

431
00:29:15,720 --> 00:29:18,280
Speaker 2: the same time, like maybe like a decade or so later, but.

432
00:29:18,280 --> 00:29:23,600
Speaker 1: Yeah, two thousand feet underwater off the coast of Savannah, Georgia,

433
00:29:23,680 --> 00:29:28,720
Speaker 1: a swordfish attacked a submarine and got stuck. Oh yeah,

434
00:29:28,880 --> 00:29:32,320
Speaker 1: and technicians were able to free it. But it's Bill broke. O.

435
00:29:32,320 --> 00:29:36,120
Speaker 2: Oh no, buddy, I know all I know.

436
00:29:37,920 --> 00:29:43,240
Speaker 1: From nineteen forty eight to nineteen seventy the world swordfish

437
00:29:43,240 --> 00:29:47,120
Speaker 1: harvest increased from seven thousand tons to thirty seven thousand,

438
00:29:47,240 --> 00:29:52,960
Speaker 1: seven hundred tons, so a lot yeah to increase. However,

439
00:29:53,800 --> 00:29:57,040
Speaker 1: nineteen seventies saw a significant drop in the harvest due

440
00:29:57,080 --> 00:30:01,040
Speaker 1: to rising concerns from customers about the fish harboring high

441
00:30:01,120 --> 00:30:06,880
Speaker 1: levels of mercury. On top of that, there were growing

442
00:30:06,960 --> 00:30:12,360
Speaker 1: concerns about the population of North Atlantic swordfish, so to

443
00:30:12,440 --> 00:30:16,800
Speaker 1: begin addressing some of them, the US implemented the First

444
00:30:17,000 --> 00:30:22,360
Speaker 1: Atlantic Swordfish Fishery Management Plan in nineteen eighty five, which

445
00:30:22,600 --> 00:30:26,880
Speaker 1: reduced the harvest of smaller swordfish, set up some rules

446
00:30:26,920 --> 00:30:32,240
Speaker 1: around monitoring and equipment, and started to collect data to

447
00:30:32,760 --> 00:30:38,800
Speaker 1: make more informed choices. Maximum size limits were established in

448
00:30:38,840 --> 00:30:42,880
Speaker 1: the US in nineteen ninety one. Several other measures were

449
00:30:42,880 --> 00:30:47,840
Speaker 1: taken to limiting catshizes, limiting where and when swordfish could

450
00:30:47,880 --> 00:30:53,720
Speaker 1: be caught, things like that. By the late nineteen nineties

451
00:30:53,760 --> 00:30:57,080
Speaker 1: and early two thousands, the population of the North Atlantic

452
00:30:57,120 --> 00:31:04,040
Speaker 1: swordfish had fallen sixty five percent and below target levels. Yeah,

453
00:31:04,080 --> 00:31:07,880
Speaker 1: In two thousand, the International Commission for the Conservation of

454
00:31:07,960 --> 00:31:17,720
Speaker 1: Atlantic Tunas iccat CAT let me know, instituted a ten

455
00:31:17,800 --> 00:31:20,880
Speaker 1: year plan to recover the population and bring it back

456
00:31:20,960 --> 00:31:23,880
Speaker 1: up to healthy levels because the swordfish fell under their

457
00:31:24,240 --> 00:31:29,360
Speaker 1: jurisdiction and they had these other measures that they had

458
00:31:29,360 --> 00:31:33,600
Speaker 1: put in place, and it worked. All these things worked.

459
00:31:37,160 --> 00:31:42,480
Speaker 1: ICCAT announced that due to responsible measures around harvesting, the

460
00:31:42,520 --> 00:31:45,880
Speaker 1: stock was completely rebuilt in two thousand and nine, which

461
00:31:45,920 --> 00:31:50,040
Speaker 1: was a year ahead of schedule. Their assessment remained the

462
00:31:50,080 --> 00:31:54,520
Speaker 1: same when they checked again in twenty seventeen, and it

463
00:31:54,720 --> 00:32:00,720
Speaker 1: was and continues to be an international effort. But as

464
00:32:00,840 --> 00:32:07,840
Speaker 1: always important note, these regulations, while usually well intentioned, have

465
00:32:08,000 --> 00:32:14,640
Speaker 1: impacts on fishers, sometimes unintended and harmful impacts. The number

466
00:32:14,640 --> 00:32:18,160
Speaker 1: of swordfish fisheries has dropped drastically in the United States,

467
00:32:18,200 --> 00:32:22,080
Speaker 1: particularly in partant due to some of these regulations and

468
00:32:22,120 --> 00:32:25,400
Speaker 1: things like labor and fuel cost. And in light of that,

469
00:32:25,800 --> 00:32:29,560
Speaker 1: these organizations and governing bodies are working on revising some

470
00:32:29,720 --> 00:32:35,080
Speaker 1: of these regulations. It's always important to have those who

471
00:32:35,120 --> 00:32:38,040
Speaker 1: work in the industry at the table like that's when

472
00:32:38,080 --> 00:32:44,680
Speaker 1: it fails, you don't ask the people actually working in

473
00:32:44,720 --> 00:32:48,560
Speaker 1: it yeah, yeah, they are the experts in what they do,

474
00:32:49,600 --> 00:32:51,480
Speaker 1: and these conversations right are ongoing.

475
00:32:52,200 --> 00:32:54,880
Speaker 2: You know, the fishing industry has a lot of moving

476
00:32:54,920 --> 00:33:00,400
Speaker 2: parts to consider. Just this year, California settled on phasing

477
00:33:00,480 --> 00:33:05,160
Speaker 2: out gillnet use for swordfish by twenty twenty seven because

478
00:33:05,160 --> 00:33:08,040
Speaker 2: it's deemed to have too much bycatch, meaning it catches

479
00:33:08,080 --> 00:33:10,720
Speaker 2: too many things that are not swordfish in their nets.

480
00:33:12,240 --> 00:33:17,400
Speaker 2: But with only harpoons and deep set boy gear, which

481
00:33:17,440 --> 00:33:21,800
Speaker 2: are which are like individual lines hung midwater. They're not

482
00:33:22,200 --> 00:33:25,440
Speaker 2: linked like long lines. Are long lines being prohibited on

483
00:33:25,800 --> 00:33:30,040
Speaker 2: the West coast with just those two things, some people

484
00:33:30,040 --> 00:33:32,320
Speaker 2: in the industry are concerned that fishers aren't going to

485
00:33:32,360 --> 00:33:34,719
Speaker 2: be able to cover their costs with what they can catch,

486
00:33:35,840 --> 00:33:37,480
Speaker 2: and like, you know, like some of the by catch

487
00:33:37,600 --> 00:33:40,880
Speaker 2: was actually valuable by product, Like some of it was

488
00:33:40,960 --> 00:33:43,719
Speaker 2: stuff that they could turn around and sell, but some

489
00:33:43,760 --> 00:33:47,800
Speaker 2: of it was protected species. And the thing is that

490
00:33:47,800 --> 00:33:53,400
Speaker 2: that harpooning and boy gear are both individual fish catching techniques.

491
00:33:53,480 --> 00:33:57,560
Speaker 2: You're only getting one fish at a time, and you know,

492
00:33:57,600 --> 00:34:00,000
Speaker 2: with a harpoon you're perhaps obviously only getting one fish

493
00:34:00,200 --> 00:34:04,480
Speaker 2: the time. With the boys, you're you're watching each individual boy.

494
00:34:04,760 --> 00:34:09,839
Speaker 2: So that you pull up whatever is trapped immediately and

495
00:34:10,040 --> 00:34:15,840
Speaker 2: can therefore release bycatch, which is great and leads to

496
00:34:16,080 --> 00:34:20,480
Speaker 2: a better fresher product because long lines and gill nets

497
00:34:20,600 --> 00:34:25,360
Speaker 2: can have the animals just just dead on a line

498
00:34:25,640 --> 00:34:29,760
Speaker 2: for hours before you get to them. But it's also

499
00:34:30,040 --> 00:34:33,960
Speaker 2: much more labor intensive and the market is resistant to

500
00:34:34,000 --> 00:34:39,160
Speaker 2: price increases. So you know, it's it's complicated, it really is,

501
00:34:40,320 --> 00:34:43,600
Speaker 2: and that's why it's important to include all of those pieces.

502
00:34:43,840 --> 00:34:48,520
Speaker 1: Yeah, because it is like I read a lot of

503
00:34:48,640 --> 00:34:52,280
Speaker 1: articles about it where there was you know, we're helping

504
00:34:52,360 --> 00:34:56,400
Speaker 1: save a turtle was used in a Oh yeah, yeah,

505
00:34:56,520 --> 00:35:00,799
Speaker 1: we just protected species and I'm totally four, but we're

506
00:35:00,800 --> 00:35:04,200
Speaker 1: not like taking into account all these other things. It

507
00:35:04,320 --> 00:35:04,960
Speaker 1: is complicated.

508
00:35:05,280 --> 00:35:07,440
Speaker 2: Yeah, yeah, and you know, finding finding a happy medium

509
00:35:07,440 --> 00:35:09,520
Speaker 2: where you make it possible for people to make a living,

510
00:35:09,640 --> 00:35:12,680
Speaker 2: because if you don't, then then you're not going to

511
00:35:12,719 --> 00:35:13,480
Speaker 2: get swordfish.

512
00:35:13,600 --> 00:35:20,640
Speaker 1: And so that's yeah, I definitely want some swordfish.

513
00:35:20,680 --> 00:35:20,839
Speaker 3: Now.

514
00:35:20,960 --> 00:35:24,879
Speaker 1: I feel like, listeners, if you have any recipes, are

515
00:35:24,880 --> 00:35:29,040
Speaker 1: you going to look for some? Okay, oh my gosh, yes,

516
00:35:29,200 --> 00:35:36,720
Speaker 1: I am in I'm in seafood zone right now. Yeah,

517
00:35:36,800 --> 00:35:41,120
Speaker 1: I'm going to make I'm going to make spring rolls tonight.

518
00:35:41,280 --> 00:35:46,680
Speaker 1: Oh all right, yeah, but anyway, yes, let me know

519
00:35:47,600 --> 00:35:51,080
Speaker 1: if you have any Definitely, I think that's what we

520
00:35:51,160 --> 00:35:52,919
Speaker 1: have to say about Swordfish for now.

521
00:35:53,160 --> 00:35:53,520
Speaker 2: It is.

522
00:35:53,640 --> 00:35:53,920
Speaker 1: It is.

523
00:35:54,160 --> 00:35:56,000
Speaker 2: We do have some listener mail for you, though, and

524
00:35:56,120 --> 00:35:58,000
Speaker 2: we are going to get into that as soon as

525
00:35:58,040 --> 00:35:59,560
Speaker 2: we get back from one more quick break for a

526
00:35:59,560 --> 00:36:10,000
Speaker 2: word for my sponsors, and we're back.

527
00:36:10,040 --> 00:36:12,880
Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with

528
00:36:23,400 --> 00:36:28,800
Speaker 1: You're right. I forgot about the Donkey Kong relation, but yeah, yeah,

529
00:36:28,880 --> 00:36:31,480
Speaker 1: I had be good forgotten that his name was on guard.

530
00:36:31,640 --> 00:36:35,440
Speaker 1: That's really that's really good. That's real good. I like

531
00:36:35,520 --> 00:36:38,319
Speaker 1: it a lot. I like it a lot. I get

532
00:36:38,400 --> 00:36:43,239
Speaker 1: I often get the very notoriously bad in sixty four

533
00:36:43,320 --> 00:36:49,359
Speaker 1: Donkey Kong theme stuck in my head. And uh, one

534
00:36:49,400 --> 00:36:51,600
Speaker 1: of my favorite lines I think about it all the

535
00:36:51,680 --> 00:36:56,680
Speaker 1: time is with relative ease. And so I'll just be

536
00:36:56,760 --> 00:36:58,560
Speaker 1: doing something and all of a sudden, in my head

537
00:36:58,560 --> 00:37:06,480
Speaker 1: I'll be like you did it with religively, you know

538
00:37:06,640 --> 00:37:09,720
Speaker 1: if you know you know that song? Oh my god,

539
00:37:11,760 --> 00:37:12,520
Speaker 1: that's amazing.

540
00:37:13,600 --> 00:37:18,560
Speaker 2: This episode is really full of very specific it iss

541
00:37:19,200 --> 00:37:19,680
Speaker 2: it is.

542
00:37:20,040 --> 00:37:25,080
Speaker 1: I feel like we're all learning a lot together. Yes,

543
00:37:26,080 --> 00:37:32,800
Speaker 1: we're speaking of. Oh Eric wrote, the martini is definitely

544
00:37:32,840 --> 00:37:36,160
Speaker 1: a classic drink that everyone should try once. It is

545
00:37:36,200 --> 00:37:38,080
Speaker 1: a drink I enjoy when I'm in the mood for

546
00:37:38,160 --> 00:37:41,200
Speaker 1: something different and in a place that makes a good one.

547
00:37:41,640 --> 00:37:43,279
Speaker 1: I think it is tough to find a place that

548
00:37:43,320 --> 00:37:46,960
Speaker 1: does make a good martini though. That whole thing with

549
00:37:46,960 --> 00:37:51,720
Speaker 1: the parmesan espresso martini, no, I think I vaguely see

550
00:37:51,760 --> 00:37:55,000
Speaker 1: the theory, but parmesan is not the way to go.

551
00:37:55,719 --> 00:37:59,680
Speaker 1: I don't see how that aftertaste would be good. I've

552
00:37:59,760 --> 00:38:02,399
Speaker 1: all seen a group of people I trust review it,

553
00:38:02,480 --> 00:38:06,919
Speaker 1: and not one of them enjoyed it. All basically said

554
00:38:06,920 --> 00:38:12,880
Speaker 1: the same thing about the aftertaste piscotti. Oh, Wiscotti. It

555
00:38:13,000 --> 00:38:16,360
Speaker 1: is an amazing cookie when done well, and still a

556
00:38:16,360 --> 00:38:20,560
Speaker 1: good one done average. Once again, going back to if

557
00:38:20,600 --> 00:38:26,400
Speaker 1: you visit Pittsburgh, we're going to the Strip District, Enrico

558
00:38:26,480 --> 00:38:30,480
Speaker 1: Biscotti is awesome. One of those places where I always

559
00:38:30,520 --> 00:38:33,680
Speaker 1: think when I go in that it is quote, Yes,

560
00:38:34,000 --> 00:38:36,759
Speaker 1: I want one of each of the biscatti you have.

561
00:38:37,920 --> 00:38:41,520
Speaker 1: I feel lucky we have them in Pittsburgh. I've also

562
00:38:41,640 --> 00:38:44,760
Speaker 1: seen them at Jungle Gyms and Sinci, so you should

563
00:38:44,840 --> 00:38:48,680
Speaker 1: tell so that should tell you something as well. My

564
00:38:48,719 --> 00:38:51,720
Speaker 1: oldest makes are really good piscotti. Too bad she doesn't

565
00:38:51,760 --> 00:38:54,240
Speaker 1: live at home, or we would have them more often,

566
00:38:54,719 --> 00:38:58,080
Speaker 1: although maybe better for my waistline that she doesn't live

567
00:38:58,120 --> 00:39:02,960
Speaker 1: at home. The tomato reducs was fun. I'm not a

568
00:39:02,960 --> 00:39:06,520
Speaker 1: big tomato fan, probably stemming from having so many bad

569
00:39:06,560 --> 00:39:10,000
Speaker 1: ones growing up from grocery stores and restaurants. It is

570
00:39:10,160 --> 00:39:13,319
Speaker 1: hard to find good ones. There are places that I

571
00:39:13,400 --> 00:39:15,760
Speaker 1: will eat the tomato and the sandwich or in a meal,

572
00:39:15,920 --> 00:39:19,360
Speaker 1: as I trust they are buying good ones. In the summer,

573
00:39:19,400 --> 00:39:22,160
Speaker 1: I will get some from the local farmers markets, especially

574
00:39:22,200 --> 00:39:25,560
Speaker 1: since we can't grow our own this year. Like you mentioned,

575
00:39:25,680 --> 00:39:31,360
Speaker 1: the imported tubed tomato paste is the best. On a

576
00:39:31,400 --> 00:39:34,960
Speaker 1: different note for the tomato, is it, or at least

577
00:39:35,000 --> 00:39:42,360
Speaker 1: the etymology chaotic neutral? Finally, feel free to run long.

578
00:39:42,800 --> 00:39:45,640
Speaker 1: I don't know how many people would complain. I know

579
00:39:45,719 --> 00:39:48,640
Speaker 1: I love the random things that pop up. Your show

580
00:39:48,719 --> 00:39:51,560
Speaker 1: is one of my favorite shows. Just had a sudden,

581
00:39:51,800 --> 00:39:55,280
Speaker 1: slightly devious thought, what if you teamed up with Jonathan

582
00:39:55,360 --> 00:39:59,239
Speaker 1: Strickland to crash ridiculous history with some kind of wonderful

583
00:39:59,360 --> 00:40:05,160
Speaker 1: quizter food scenario I think it would be hysterical, a

584
00:40:07,040 --> 00:40:08,040
Speaker 1: chaos for sure.

585
00:40:09,120 --> 00:40:14,480
Speaker 2: Yeah. Man, the pun potential with you in Strickland in

586
00:40:14,520 --> 00:40:15,880
Speaker 2: a room together, and that's a lot.

587
00:40:16,280 --> 00:40:19,880
Speaker 1: That might be the end of the world. Like I

588
00:40:19,920 --> 00:40:21,960
Speaker 1: think we would get in a pun off and that's

589
00:40:22,040 --> 00:40:27,000
Speaker 1: just it. That's that's the apocalypse. It's triggered.

590
00:40:29,440 --> 00:40:33,960
Speaker 3: Yeah, yeah, yeah, I'm not opposed to it.

591
00:40:34,280 --> 00:40:38,200
Speaker 2: Yeah, if y'all aren't familiar, Ridiculous History is one of

592
00:40:38,200 --> 00:40:40,200
Speaker 2: the shows is some of our friends here at work

593
00:40:40,920 --> 00:40:44,360
Speaker 2: at iHeart work on and yes, Jonathan Strickland is another

594
00:40:44,400 --> 00:40:47,759
Speaker 2: host who comes over from tech stuff and other things

595
00:40:47,760 --> 00:40:49,640
Speaker 2: that he does too to be the quizter.

596
00:40:50,440 --> 00:40:55,279
Speaker 1: So I was on it once to talk about spam.

597
00:40:55,320 --> 00:40:57,680
Speaker 1: But I felt a little out of my depths, to

598
00:40:57,719 --> 00:40:59,719
Speaker 1: be honest. But I feel that way every time I

599
00:40:59,719 --> 00:41:00,800
Speaker 1: guess on another show.

600
00:41:01,080 --> 00:41:08,560
Speaker 3: Yeah, yeah, yeah, yeah, yeah, all of all of this

601
00:41:08,640 --> 00:41:09,000
Speaker 3: is good.

602
00:41:09,080 --> 00:41:09,600
Speaker 1: Good.

603
00:41:09,360 --> 00:41:13,600
Speaker 2: I didn't I had never considered like a biscotti heavy bakery,

604
00:41:13,719 --> 00:41:14,600
Speaker 2: but that's wonderful.

605
00:41:15,960 --> 00:41:21,080
Speaker 1: Yeah. I feel like when I first started on this show,

606
00:41:21,440 --> 00:41:26,840
Speaker 1: and I was much more excited about doing social media.

607
00:41:29,320 --> 00:41:31,480
Speaker 1: I went to it was in Boston. I went to

608
00:41:31,480 --> 00:41:34,600
Speaker 1: a Canoli place. Oh yeah, and I was my mind

609
00:41:34,760 --> 00:41:39,839
Speaker 1: was blown because I had never had a Connole before,

610
00:41:39,840 --> 00:41:41,520
Speaker 1: and here I am at a place that had like

611
00:41:41,560 --> 00:41:42,240
Speaker 1: twenty four.

612
00:41:43,880 --> 00:41:44,640
Speaker 2: Oh wow.

613
00:41:45,200 --> 00:41:47,280
Speaker 1: Yeah, So I feel like it would be a similar

614
00:41:47,880 --> 00:41:51,399
Speaker 1: experience with this Piscatti, where I'd be like, I've had

615
00:41:51,440 --> 00:41:54,839
Speaker 1: the one kind of plane and not so great when

616
00:41:54,840 --> 00:41:57,840
Speaker 1: you can get in like Starbucks. If I went to

617
00:41:57,960 --> 00:42:01,080
Speaker 1: this right, mind blown?

618
00:42:01,880 --> 00:42:06,880
Speaker 2: Heck, yes, I'm still I'm still a little bit stuck

619
00:42:06,920 --> 00:42:10,960
Speaker 2: in the like twenty different kinds of conolly Land, but

620
00:42:11,000 --> 00:42:14,160
Speaker 2: I'm coming back. I'm coming back from that lovely place,

621
00:42:16,800 --> 00:42:22,160
Speaker 2: Tino wrote Lauren Hudson. Valley Seed Library sells ox Heart

622
00:42:22,239 --> 00:42:24,920
Speaker 2: tomato seeds. They are only sold in packets of like

623
00:42:25,000 --> 00:42:27,720
Speaker 2: five seeds, and they have limited supplies every year because

624
00:42:27,719 --> 00:42:30,920
Speaker 2: the tomatoes are so meaty that they produce very few seeds.

625
00:42:31,280 --> 00:42:32,879
Speaker 2: I have not tried to grow them, but I've had

626
00:42:32,920 --> 00:42:35,399
Speaker 2: fantastic luck with all the other tomatoes I've obtained through

627
00:42:35,400 --> 00:42:38,719
Speaker 2: their catalog. Perhaps you'll be able to once again experience

628
00:42:38,760 --> 00:42:42,040
Speaker 2: the joy of those tomatoes. One year, for our anniversary,

629
00:42:42,200 --> 00:42:45,479
Speaker 2: I bought my husband a custom cocktail recipe made using

630
00:42:45,600 --> 00:42:48,880
Speaker 2: the sweetest cherry tomatoes that you can find. The recipe

631
00:42:48,920 --> 00:42:52,839
Speaker 2: is actually called the I say tomato julip, and it's

632
00:42:53,000 --> 00:42:55,840
Speaker 2: become a summer staple in our house. I grow a

633
00:42:55,920 --> 00:42:58,759
Speaker 2: variety called honey drops for this purpose, though he does

634
00:42:58,840 --> 00:43:00,719
Speaker 2: have to get to them before our eight year old

635
00:43:00,800 --> 00:43:01,319
Speaker 2: daughter does.

636
00:43:03,160 --> 00:43:06,600
Speaker 1: That sounds so good, it does. Oh wow.

637
00:43:06,760 --> 00:43:10,120
Speaker 2: I've had a couple of tomato and cocktail experiences and

638
00:43:10,160 --> 00:43:12,800
Speaker 2: they've always been delightful. I mean, aside from like a

639
00:43:12,800 --> 00:43:15,560
Speaker 2: bloody Mary, which is a tomato and a cocktail experience

640
00:43:15,560 --> 00:43:15,879
Speaker 2: for sure.

641
00:43:16,080 --> 00:43:21,760
Speaker 1: Yeah, Oh my gosh, I have I have had pretty

642
00:43:21,800 --> 00:43:27,320
Speaker 1: strong tomato cravings lightly. Oh yeah, it's just about season,

643
00:43:27,520 --> 00:43:30,840
Speaker 1: so I know, but I'm trying to like find the

644
00:43:30,880 --> 00:43:32,799
Speaker 1: good ones and I love this is not the only

645
00:43:32,840 --> 00:43:35,440
Speaker 1: person who wrote in about how you could get some

646
00:43:35,480 --> 00:43:38,480
Speaker 1: of these ocs hard to Oh thank you, thank you.

647
00:43:38,600 --> 00:43:40,480
Speaker 2: No, Yeah, I like I like read that and I

648
00:43:40,520 --> 00:43:42,920
Speaker 2: got kind of like for glemped, like that's like really wonderful.

649
00:43:43,040 --> 00:43:47,839
Speaker 1: Thank you guys. Yeah, you're alsome, You're the best. Thank you.

650
00:43:48,080 --> 00:43:54,200
Speaker 1: We do appreciate it. Oh yes, So thanks to both

651
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Speaker 1: of these listeners for writing in. If you would like

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Speaker 1: to write to us, you can. Our email is hello

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Speaker 1: at saberpod dot com.

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Speaker 2: We are also on social media. You can find us

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Speaker 2: on Twitter, Facebook and Instagram at Save pod and we

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Speaker 2: do hope to hear from you. Save is production of

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Speaker 2: iHeartRadio four more podcasts my Heart Radio. You can visit

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Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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Speaker 2: your favorite shows. Thanks as always to our super producers

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Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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Speaker 2: and we hope that lots of more good things are

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Speaker 2: coming your way