1 00:00:09,400 --> 00:00:11,600 Speaker 1: Hell though, and welcome to say reproduction of iHeartRadio. 2 00:00:11,680 --> 00:00:14,320 Speaker 2: I'm any Ree and I'm Lauren Vogelbaum, and today we 3 00:00:14,360 --> 00:00:16,400 Speaker 2: have an episode for you about Mahi Mahi. 4 00:00:17,840 --> 00:00:20,840 Speaker 1: Yes, any particular reason this was on your mind, Lorden? 5 00:00:21,280 --> 00:00:23,560 Speaker 2: No, well, it's been on the list for a while. 6 00:00:24,600 --> 00:00:27,639 Speaker 2: And what actually happened here was that, you know, like 7 00:00:27,680 --> 00:00:30,200 Speaker 2: we were kind of due to talk about a protein, 8 00:00:30,840 --> 00:00:35,920 Speaker 2: and being that Easter Sunday just occurred, I was thinking 9 00:00:36,200 --> 00:00:41,760 Speaker 2: about lamb and other sheep products because we had some 10 00:00:41,840 --> 00:00:47,080 Speaker 2: really lovely lamb at Easter dinner or Springs giving, if 11 00:00:47,200 --> 00:00:48,479 Speaker 2: you know, you want to go, if you want. 12 00:00:48,320 --> 00:00:48,960 Speaker 1: To go that route. 13 00:00:49,040 --> 00:00:56,639 Speaker 2: But I looked into sheep briefly, and y'all, there are 14 00:00:56,640 --> 00:01:00,840 Speaker 2: too many sheep. I got really overwhelmed very quickly and said, 15 00:01:01,040 --> 00:01:06,680 Speaker 2: what about a nice seafood, which is saying something because 16 00:01:06,720 --> 00:01:11,720 Speaker 2: I feel like seafood always kind of goes off the rails. 17 00:01:12,000 --> 00:01:15,280 Speaker 2: It does, but this one seemed this one seemed kind 18 00:01:15,280 --> 00:01:19,200 Speaker 2: of contained. And again, yeah, like it's been on the 19 00:01:19,280 --> 00:01:22,759 Speaker 2: list forever. So I was like, yeah, Mahi mahi, how good? 20 00:01:24,319 --> 00:01:28,000 Speaker 1: Yes? Yes, Also just shout out to all of the 21 00:01:28,080 --> 00:01:30,280 Speaker 1: lamb cake pictures that I saw. 22 00:01:30,319 --> 00:01:34,039 Speaker 2: Oh, yes, Oh my goodness, they never get old. They're 23 00:01:34,120 --> 00:01:35,720 Speaker 2: so weird and so good. 24 00:01:36,760 --> 00:01:41,360 Speaker 1: Yes, so listeners, if you made one, if you just 25 00:01:41,400 --> 00:01:43,720 Speaker 1: want to share a picture of one with Yeah. 26 00:01:43,640 --> 00:01:46,840 Speaker 2: If you have your favorite silly one, please send it in. 27 00:01:47,800 --> 00:01:53,120 Speaker 1: Yes, yes, absolutely, I like a good mahi mahi. I'm 28 00:01:53,120 --> 00:01:57,400 Speaker 1: a seafood person in general. I don't think I've like 29 00:01:57,640 --> 00:02:00,320 Speaker 1: too much experience with mahi mahi, but I have enough, 30 00:02:00,360 --> 00:02:02,800 Speaker 1: and I've always liked it when I had it, Yeah, 31 00:02:02,800 --> 00:02:06,720 Speaker 1: I got like a kind of a more meaty texture 32 00:02:06,800 --> 00:02:10,280 Speaker 1: as opposed to what I associate with seafood. Yeah. 33 00:02:10,520 --> 00:02:16,440 Speaker 2: Absolutely, Yeah, it's not my favorite seafood because it is 34 00:02:16,480 --> 00:02:19,320 Speaker 2: like a really mild and kind of meaty one, and 35 00:02:19,639 --> 00:02:21,720 Speaker 2: I'm just like, I want the weird one, Like, do 36 00:02:21,760 --> 00:02:23,720 Speaker 2: you have the weird one? Do you have a texture 37 00:02:23,840 --> 00:02:25,800 Speaker 2: or a flavor that's going to kind of challenge me 38 00:02:26,680 --> 00:02:29,600 Speaker 2: and That's what I'm going to go for. Or is 39 00:02:29,639 --> 00:02:31,959 Speaker 2: it just a scallop? Because I literally always want to 40 00:02:32,000 --> 00:02:36,800 Speaker 2: eat a scallop every time. But yeah, but it's always 41 00:02:36,919 --> 00:02:39,000 Speaker 2: it's always nice. 42 00:02:39,120 --> 00:02:42,280 Speaker 1: Yeah, and usually the because it's sort of more mild, 43 00:02:42,320 --> 00:02:46,520 Speaker 1: it has like tangy or bright toppings or something with it. 44 00:02:46,639 --> 00:02:50,280 Speaker 2: Yeah, some good creative dish preparation kind of stuff going on. 45 00:02:50,400 --> 00:02:53,959 Speaker 1: Yeah, yes, absolutely. Also I love that you want a 46 00:02:54,000 --> 00:03:05,200 Speaker 1: dish that challenges you, that sounds right. Well for pastisodes haddock, cod, swordfish, sure, seafood, 47 00:03:05,240 --> 00:03:05,880 Speaker 1: we've done. 48 00:03:05,880 --> 00:03:09,480 Speaker 2: Uh yeah, yeah, all all those good oceanic I feel 49 00:03:09,520 --> 00:03:12,639 Speaker 2: like we Yeah, I don't know, we've. 50 00:03:12,400 --> 00:03:14,720 Speaker 1: Done a lot of episodes, but those those are good 51 00:03:14,760 --> 00:03:20,079 Speaker 1: starting absolutely, yes, yes, well, I guess that does regards 52 00:03:20,120 --> 00:03:26,760 Speaker 1: to our question, sure, mahi mahi, what is it? 53 00:03:27,760 --> 00:03:31,720 Speaker 2: Well? The mahi mahi, also known as the dolphinfish or 54 00:03:31,880 --> 00:03:36,280 Speaker 2: dorado among many other names, is a large ocean fish 55 00:03:36,440 --> 00:03:39,840 Speaker 2: caught wild for its meat, which when raw will be 56 00:03:40,000 --> 00:03:43,760 Speaker 2: this like translucent, creamy pink to silvery gray in color 57 00:03:43,800 --> 00:03:47,360 Speaker 2: with a single red orange streak, and we'll cook to 58 00:03:47,440 --> 00:03:51,600 Speaker 2: an opaque white. It has a mild, clean flavor with 59 00:03:51,640 --> 00:03:55,040 Speaker 2: a hint of sweetness, and this like lean, firmish texture 60 00:03:55,080 --> 00:03:59,520 Speaker 2: that cooks up in large, tender, chewy flakes. Because it 61 00:03:59,640 --> 00:04:03,040 Speaker 2: is so oh right, mild and meaty, it's usually cooked 62 00:04:03,080 --> 00:04:05,000 Speaker 2: to give it a little bit more flavor, like either 63 00:04:05,120 --> 00:04:08,880 Speaker 2: via acid in a savich type dish, or grilled, baked 64 00:04:08,920 --> 00:04:11,120 Speaker 2: or pan fried for like a good seer. You know, 65 00:04:12,120 --> 00:04:18,840 Speaker 2: it's just a nice, not basic, but bassline fish. Uhh yeah, yeah, uh, 66 00:04:19,160 --> 00:04:22,960 Speaker 2: perhaps especially for people who are more accustomed to land proteins, 67 00:04:23,440 --> 00:04:25,960 Speaker 2: which I think is why it's such a popular restaurant 68 00:04:25,960 --> 00:04:28,960 Speaker 2: fish here in the US. Like you can butcher out 69 00:04:29,000 --> 00:04:31,640 Speaker 2: these nice thick filets. You know, it's oceany but not 70 00:04:31,720 --> 00:04:35,240 Speaker 2: too fishy, and it does go well with everything from 71 00:04:35,320 --> 00:04:39,560 Speaker 2: like bright fresh flavors like citrus or other tropical fruits. 72 00:04:39,560 --> 00:04:40,440 Speaker 1: You know, some good. 73 00:04:40,279 --> 00:04:43,400 Speaker 2: Herb punch in there, or we'll take on savory or 74 00:04:43,440 --> 00:04:49,520 Speaker 2: spicy flavors well as well. It's just a really satisfying protein. 75 00:04:50,600 --> 00:04:54,960 Speaker 2: Eating mahi mahi is like the feeling of standing on 76 00:04:55,040 --> 00:04:58,039 Speaker 2: the deck of a boat that's going at a decent clip, 77 00:04:58,279 --> 00:05:00,600 Speaker 2: and so you've got this like brisk wind in your 78 00:05:00,640 --> 00:05:04,839 Speaker 2: hair and the warm sun on your cheek. 79 00:05:05,480 --> 00:05:10,040 Speaker 1: I want to be there. Yeah, same sounds lovely, sounds. 80 00:05:09,880 --> 00:05:18,200 Speaker 2: Lovely, Okay, So Mahi mahi taxonomical name cory Fina hipperous. 81 00:05:18,920 --> 00:05:21,600 Speaker 2: I'm not sure I never learned Latin. Here we go. 82 00:05:22,120 --> 00:05:25,400 Speaker 2: They're big old buddies. They can grow like over seven 83 00:05:25,440 --> 00:05:29,279 Speaker 2: feet or two meters in length and some ninety pounds 84 00:05:29,360 --> 00:05:32,400 Speaker 2: or forty kilos, though they're usually found in about half that. 85 00:05:33,320 --> 00:05:36,240 Speaker 2: They're a long, sort of tubular fish with a kind 86 00:05:36,320 --> 00:05:39,679 Speaker 2: of blunt head and a big forehead like their eyes 87 00:05:39,680 --> 00:05:42,400 Speaker 2: are down more in line with their mouths towards the 88 00:05:42,400 --> 00:05:47,200 Speaker 2: bottom of their head, and their dorsal or backfin is 89 00:05:47,279 --> 00:05:51,120 Speaker 2: like long and starts right behind the eyes. I had 90 00:05:51,120 --> 00:05:53,039 Speaker 2: this thought and I can't get it out of my 91 00:05:53,080 --> 00:05:56,120 Speaker 2: head that mahi mahi looks sort of like Michael Rooker 92 00:05:56,279 --> 00:06:00,120 Speaker 2: as Yan do in Guardians of the Galaxy. 93 00:06:00,960 --> 00:06:01,440 Speaker 1: Uh. 94 00:06:01,520 --> 00:06:03,320 Speaker 2: You know the guy. He's blue and he's got like 95 00:06:03,360 --> 00:06:05,120 Speaker 2: a fin on his Yeah, that guy. 96 00:06:05,320 --> 00:06:05,680 Speaker 1: Uh. 97 00:06:05,800 --> 00:06:10,440 Speaker 2: Partially because they are this like beautiful electric blue to 98 00:06:10,560 --> 00:06:13,640 Speaker 2: kind of blue green color along their backs, often fading 99 00:06:13,680 --> 00:06:16,800 Speaker 2: to like green yellow and then pale gold down at 100 00:06:16,800 --> 00:06:20,400 Speaker 2: their bellies and and yellow on their tail, with sort 101 00:06:20,440 --> 00:06:23,800 Speaker 2: of flex of blue all over. They'll in fact shift 102 00:06:23,839 --> 00:06:28,200 Speaker 2: colors based basically on mood, with more blue displayed when 103 00:06:28,200 --> 00:06:31,120 Speaker 2: they're kind of chillen and more green to yellow displayed 104 00:06:31,200 --> 00:06:34,719 Speaker 2: during stress or excitement. The color will fade to like 105 00:06:34,720 --> 00:06:37,560 Speaker 2: a silver blue after death, just a just a lovely 106 00:06:37,640 --> 00:06:42,400 Speaker 2: fish and and no no offense to Michael Rooker. But 107 00:06:42,560 --> 00:06:45,880 Speaker 2: by the way his his work is a gift every time. 108 00:06:46,000 --> 00:06:49,320 Speaker 2: I don't think he's listening, probably, but but if he is, 109 00:06:50,520 --> 00:06:55,560 Speaker 2: thank you so much for slither. It was really beautiful. Yes, 110 00:06:56,520 --> 00:06:59,839 Speaker 2: but hey, we were talking about fish. Uh So, my 111 00:07:00,120 --> 00:07:03,080 Speaker 2: mahi live around the world in the pelagic zone of 112 00:07:03,160 --> 00:07:07,719 Speaker 2: Earth's warm like tropical to subtropical oceans and gulfs as well. 113 00:07:08,440 --> 00:07:12,920 Speaker 2: Pelagic meaning deep water areas away from shore. Right, these 114 00:07:12,960 --> 00:07:15,280 Speaker 2: fish are most comfy right around the same temperatures that 115 00:07:15,320 --> 00:07:20,040 Speaker 2: we are, like in the seventies fahrenheit or twenties celsius. Yeah, 116 00:07:20,280 --> 00:07:23,240 Speaker 2: they do have to keep moving in order to breathe. 117 00:07:24,600 --> 00:07:27,920 Speaker 2: Not all sharks do that, but you know, that's the 118 00:07:27,920 --> 00:07:30,040 Speaker 2: one that we think of when we think of that, 119 00:07:30,560 --> 00:07:34,880 Speaker 2: saying mahi. Mahi reproduced through spawning. That is, both male 120 00:07:34,920 --> 00:07:37,600 Speaker 2: and female fish release gam meats out into the water 121 00:07:37,760 --> 00:07:40,720 Speaker 2: and if they meet, an egg will develop. These fish 122 00:07:40,760 --> 00:07:43,800 Speaker 2: grow really fast. They'll hatch within just a couple of 123 00:07:43,880 --> 00:07:47,520 Speaker 2: days and reach sexual maturity within just four or five months. 124 00:07:48,600 --> 00:07:51,600 Speaker 2: Like they grow at an average rate of a tenth 125 00:07:51,640 --> 00:07:58,200 Speaker 2: of an inch per day, that's three milimeters a day. Furthermore, 126 00:07:58,360 --> 00:08:02,840 Speaker 2: they spawn frequently, like possibly every few days and for 127 00:08:02,920 --> 00:08:06,960 Speaker 2: a long season, possibly up to year round, and they're 128 00:08:07,000 --> 00:08:10,400 Speaker 2: thought to release a couple hundred thousand eggs every time 129 00:08:10,480 --> 00:08:17,160 Speaker 2: they spawn. They are just wildly prolific. They like to 130 00:08:17,200 --> 00:08:21,080 Speaker 2: feed near the surface of the ocean around floating stuff, 131 00:08:21,600 --> 00:08:24,560 Speaker 2: you know, flotsame. For example, in the Atlantic Ocean, they're 132 00:08:24,600 --> 00:08:27,520 Speaker 2: often found around these mats of a floating brown algae, 133 00:08:27,760 --> 00:08:31,080 Speaker 2: which serve both as nurseries for young fish and like 134 00:08:31,200 --> 00:08:35,800 Speaker 2: hunting grounds for juvenile and adult fish. As juveniles they 135 00:08:35,800 --> 00:08:38,200 Speaker 2: do tend to be schooling. As adults you usually find 136 00:08:38,200 --> 00:08:41,720 Speaker 2: them alone, and yeah, they eat whatever they can eat, 137 00:08:41,800 --> 00:08:46,040 Speaker 2: you know, like smaller fish, squid, crustaceans. Sure they only 138 00:08:46,080 --> 00:08:50,560 Speaker 2: live about five years though. Because the mahi mahi is 139 00:08:50,640 --> 00:08:53,040 Speaker 2: a big oldfish with a lot of muscle and fight, 140 00:08:53,400 --> 00:08:58,000 Speaker 2: it's a popular recreational fish, recreational fishing fish. Sure within 141 00:08:58,040 --> 00:09:01,880 Speaker 2: the fishing industry. It's caught by trolling, gilnet, handline, and 142 00:09:01,960 --> 00:09:06,240 Speaker 2: longline methods. They're also sometimes a bycatch of the tuna industry, 143 00:09:07,040 --> 00:09:12,040 Speaker 2: and it's it's difficult twists to assess their population, but 144 00:09:12,280 --> 00:09:14,840 Speaker 2: it's thought to be in good condition because they are 145 00:09:14,880 --> 00:09:19,719 Speaker 2: so prolific and widespread. So mahimahi is generally considered a 146 00:09:19,760 --> 00:09:24,880 Speaker 2: sustainable seafood choice, especially when caught via methods that limit 147 00:09:24,920 --> 00:09:28,760 Speaker 2: by catch of other species, which US fisheries are certainly 148 00:09:28,800 --> 00:09:30,920 Speaker 2: supposed to do Them's the rules. 149 00:09:32,040 --> 00:09:36,360 Speaker 1: Mm hm, well what about the nutrition? 150 00:09:37,240 --> 00:09:39,679 Speaker 2: Mahi Mahi has a big punch of protein, a lot 151 00:09:39,720 --> 00:09:43,240 Speaker 2: of micronutrients, and very little fat. Though what fat does 152 00:09:43,280 --> 00:09:45,960 Speaker 2: contain are like good fats, so it's pretty good for you, 153 00:09:45,960 --> 00:09:48,040 Speaker 2: you know, pair with some nice bright produce. 154 00:09:49,520 --> 00:09:54,839 Speaker 1: Yeah, well, we do have some numbers for you, we do. 155 00:09:55,920 --> 00:09:59,280 Speaker 2: I read on a sport fishing blog that the largest 156 00:09:59,320 --> 00:10:02,199 Speaker 2: mahimahi you caught on record was one hundred and twenty 157 00:10:02,240 --> 00:10:06,480 Speaker 2: eight pounds. That's like fifty eight kilos. However, the official 158 00:10:06,640 --> 00:10:10,880 Speaker 2: International Game Fishing Association record is eighty seven pounds that's 159 00:10:11,040 --> 00:10:14,680 Speaker 2: forty kilos. Their record is a little bit older. I'm 160 00:10:14,679 --> 00:10:18,240 Speaker 2: not sure. I didn't look deeply into how these records 161 00:10:18,280 --> 00:10:24,640 Speaker 2: are maintained. Either way, it's a big fish. Satellite tagging 162 00:10:24,720 --> 00:10:29,520 Speaker 2: research has found that individuals in the Atlantic can migrate, 163 00:10:29,880 --> 00:10:33,280 Speaker 2: not always, but some individuals do migrate some eight thousand 164 00:10:33,440 --> 00:10:40,679 Speaker 2: miles a year. WHOA, yeah, wow, booking it. As of 165 00:10:40,720 --> 00:10:44,640 Speaker 2: the twenty teens, global mahi Mahi catches were estimated around 166 00:10:44,640 --> 00:10:48,720 Speaker 2: one hundred and twenty thousand tons a year, and Peru 167 00:10:48,840 --> 00:10:51,600 Speaker 2: and Ecuador accounted for like fifty six percent of that, 168 00:10:52,520 --> 00:10:57,560 Speaker 2: in Indonesia another fifteen percent. The United States imports a 169 00:10:57,600 --> 00:11:01,200 Speaker 2: lot of the global catch, especially from the America, and 170 00:11:02,520 --> 00:11:06,079 Speaker 2: the US itself only brings in about five hundred tons 171 00:11:06,080 --> 00:11:11,720 Speaker 2: a year commercially, mostly around Hawaii. Recreational fishers apparently bring 172 00:11:11,760 --> 00:11:15,280 Speaker 2: in a bunch more than that, like twelve times more 173 00:11:15,320 --> 00:11:19,440 Speaker 2: than that, like over six thousand tons, and mostly in 174 00:11:19,520 --> 00:11:21,000 Speaker 2: the Atlantic and Caribbean. 175 00:11:22,200 --> 00:11:29,920 Speaker 1: Wow. Yeah, I don't know if we have any commercial 176 00:11:29,920 --> 00:11:31,360 Speaker 1: fishers listening. 177 00:11:33,200 --> 00:11:36,520 Speaker 2: Oh my goodness, if we do, Hi, Hi, we think 178 00:11:36,520 --> 00:11:37,719 Speaker 2: your job is cool. 179 00:11:38,800 --> 00:11:42,199 Speaker 1: Yes, right in. Oh my godness. You know what I 180 00:11:42,240 --> 00:11:45,160 Speaker 1: found the other day? What the poster we got when 181 00:11:45,160 --> 00:11:49,079 Speaker 1: we were oh yeah, oh different types of fish? 182 00:11:49,160 --> 00:11:52,960 Speaker 2: Yeah? Yeah. I was on their website today when I 183 00:11:53,080 --> 00:11:56,160 Speaker 2: was looking up some specific fact and I was like, oh, 184 00:11:56,240 --> 00:11:56,760 Speaker 2: hi guys. 185 00:11:56,880 --> 00:12:02,280 Speaker 1: Yeah, yeah, that was a good interview. So thats also 186 00:12:02,360 --> 00:12:03,920 Speaker 1: something you can go back and listen to. 187 00:12:04,240 --> 00:12:07,760 Speaker 2: Oh yeah, the Big Fishing Industry episode. That's a great one. 188 00:12:08,280 --> 00:12:11,200 Speaker 1: Yes, I guess recreational fishers we would like to hear 189 00:12:11,240 --> 00:12:11,880 Speaker 1: from you as well. 190 00:12:11,920 --> 00:12:13,560 Speaker 2: Oh absolutely, yeah. 191 00:12:13,840 --> 00:12:17,760 Speaker 1: All of you. We do have a history for you. 192 00:12:18,280 --> 00:12:21,080 Speaker 2: We do, and we are going to get into that 193 00:12:21,160 --> 00:12:22,839 Speaker 2: as soon as we get back from a quick break 194 00:12:22,840 --> 00:12:24,760 Speaker 2: for word from our sponsors. 195 00:12:33,760 --> 00:12:35,880 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. 196 00:12:37,320 --> 00:12:37,440 Speaker 2: So. 197 00:12:38,200 --> 00:12:42,079 Speaker 1: I couldn't find much written about the early origins of 198 00:12:42,120 --> 00:12:46,199 Speaker 1: this fish, but mahi mahi most likely originated in subtropical 199 00:12:46,240 --> 00:12:49,760 Speaker 1: waters off the coast of the Atlantic, Pacific, and Indian Oceans. 200 00:12:50,720 --> 00:12:54,720 Speaker 1: Their ancestors go back at least two million years, when 201 00:12:54,880 --> 00:12:58,600 Speaker 1: scientists speculate that glacial movements and temperatures during the Ice 202 00:12:58,640 --> 00:13:02,680 Speaker 1: Age led to the genetic variations between the Atlantic and 203 00:13:02,760 --> 00:13:09,200 Speaker 1: Mediterranean populations. In cultures where people had access to mahi mahi, 204 00:13:09,640 --> 00:13:14,240 Speaker 1: they likely ate them. Some records suggest that in places 205 00:13:14,240 --> 00:13:17,360 Speaker 1: like Polynesia, they were used medicinally as well or as 206 00:13:17,400 --> 00:13:21,200 Speaker 1: aboose for things like vitality. The skins and scales were 207 00:13:21,200 --> 00:13:26,000 Speaker 1: also probably used for tools and arts. A fresco dating 208 00:13:26,080 --> 00:13:29,240 Speaker 1: back to fifteen hundred or sixteen hundred BCE discovered in 209 00:13:29,280 --> 00:13:32,680 Speaker 1: Greece depicted a man and his large catch of mahi mahi. 210 00:13:34,360 --> 00:13:36,520 Speaker 1: And then this was a fun fact. I wasn't expecting 211 00:13:37,679 --> 00:13:42,040 Speaker 1: The constellation Dorado, named after the fish, first appeared on 212 00:13:42,200 --> 00:13:45,880 Speaker 1: the Star Globe in fifteen ninety eight. It appeared in 213 00:13:45,920 --> 00:13:48,720 Speaker 1: print for the first time in sixteen oh three. Over 214 00:13:48,760 --> 00:13:50,880 Speaker 1: the next couple of centuries, there was a lot of 215 00:13:50,880 --> 00:13:56,160 Speaker 1: back and forth and naming, with others suggesting different fish. However, 216 00:13:56,280 --> 00:13:59,560 Speaker 1: by the mid seventeen hundreds, the name Dorado had more 217 00:13:59,679 --> 00:14:02,960 Speaker 1: or less It's been made of fish. It does look 218 00:14:03,000 --> 00:14:07,120 Speaker 1: like a fish. I looked at it. Okay, yeah, yeah. 219 00:14:07,240 --> 00:14:10,480 Speaker 1: Carl and Aeis gave the genus its scientific name in 220 00:14:10,559 --> 00:14:17,760 Speaker 1: seventeen fifty eight. Skipping way ahead. A nineteen sixty seven 221 00:14:17,880 --> 00:14:21,440 Speaker 1: article from the State magazine featured a recipe for mahi 222 00:14:21,520 --> 00:14:25,720 Speaker 1: mahi with macadamias sauce, pulled from a column titled Knife 223 00:14:25,720 --> 00:14:30,440 Speaker 1: and Fork written by Acock Brown. In the column, Brown 224 00:14:30,520 --> 00:14:33,000 Speaker 1: writes that in the early days of catching this fish, 225 00:14:33,080 --> 00:14:37,360 Speaker 1: it was viewed as bad luck or potentially poisonous, and 226 00:14:37,520 --> 00:14:41,560 Speaker 1: fishers might not even take it home. He often claims 227 00:14:41,720 --> 00:14:44,160 Speaker 1: that mahi mahi were often not taken back home in 228 00:14:44,200 --> 00:14:47,720 Speaker 1: the nineteen twenties and thirties by North Carolinian fishermen, where 229 00:14:47,760 --> 00:14:51,200 Speaker 1: the publication is based out of but according to him 230 00:14:51,360 --> 00:14:53,640 Speaker 1: that had turned around by the time this came out 231 00:14:53,680 --> 00:14:57,600 Speaker 1: in nineteen sixty seven. So okay, I mean I feel 232 00:14:57,640 --> 00:15:00,960 Speaker 1: like if you're putting a macadamia sauce on something. Yeah, 233 00:15:01,000 --> 00:15:03,720 Speaker 1: it feels like it's turned around from being bad luck. 234 00:15:03,920 --> 00:15:05,000 Speaker 2: Absolutely. Yeah. 235 00:15:06,040 --> 00:15:09,760 Speaker 1: Yes, as you kind of mentioned, Lauren, in the early days, 236 00:15:09,920 --> 00:15:14,360 Speaker 1: mahi mahi was a bycatch of tuna and swordfish fisheries. 237 00:15:15,720 --> 00:15:19,560 Speaker 1: In the nineteen eighties, new technology allowed for mahi domestication. 238 00:15:20,280 --> 00:15:24,120 Speaker 1: While this was an advancement, it didn't translate to agriculture 239 00:15:24,120 --> 00:15:25,480 Speaker 1: on a large scale. 240 00:15:25,560 --> 00:15:29,440 Speaker 2: Yeah. The issue there is that, right, these guys are 241 00:15:29,680 --> 00:15:33,520 Speaker 2: big enough and they enjoy moving around enough that it's 242 00:15:33,640 --> 00:15:37,520 Speaker 2: really difficult to keep them anywhere, Like like they're gonna 243 00:15:37,560 --> 00:15:39,600 Speaker 2: they're gonna do what they're gonna do. It's sort of 244 00:15:39,680 --> 00:15:44,720 Speaker 2: cruel to keep them in a relatively contained environment. Same 245 00:15:44,760 --> 00:15:48,360 Speaker 2: thing with hedgehogs. That's why you shouldn't have pet hedgehogs. 246 00:15:48,360 --> 00:15:50,480 Speaker 2: By the way, they want to run around a lot. 247 00:15:52,320 --> 00:15:53,880 Speaker 1: Oh I didn't know that about hedgehogs. 248 00:15:53,960 --> 00:15:56,560 Speaker 2: Yeah. Oh yeah, No, they will scamper, they will. 249 00:15:57,600 --> 00:15:58,240 Speaker 1: They're scampers. 250 00:15:58,320 --> 00:15:59,080 Speaker 2: Their scampers. 251 00:15:59,120 --> 00:16:03,600 Speaker 1: Absolutely. I guess I have known Sonic going all over, Yeah, exactly, 252 00:16:05,480 --> 00:16:14,360 Speaker 1: completely biologically accurate. Also, in the nineteen eighties, this is 253 00:16:14,400 --> 00:16:17,880 Speaker 1: around the time that the name mahi mahi became more mainstream, 254 00:16:18,360 --> 00:16:22,400 Speaker 1: especially in the United States, as opposed to dolphinfish. This 255 00:16:22,520 --> 00:16:26,400 Speaker 1: is likely because of the public's association of dolphins with 256 00:16:26,720 --> 00:16:28,560 Speaker 1: entertainment like flipper. 257 00:16:29,320 --> 00:16:34,360 Speaker 2: Yeah. Yeah, so the public was kind of confusing or 258 00:16:34,400 --> 00:16:38,440 Speaker 2: conflating the mammal dolphin with the fish that we've been 259 00:16:38,480 --> 00:16:41,440 Speaker 2: talking about this whole time. This is absolutely a thing 260 00:16:41,480 --> 00:16:45,160 Speaker 2: that occurred. My dad, who was restaurant industry at the time, 261 00:16:45,440 --> 00:16:50,600 Speaker 2: complained about it a whole bunch. Actually, this was also 262 00:16:50,640 --> 00:16:52,240 Speaker 2: an era, you know, like when there was a lot 263 00:16:52,240 --> 00:16:57,360 Speaker 2: of increased attention to like ecological activism, including prevention of 264 00:16:57,400 --> 00:17:01,120 Speaker 2: the bycatch of dolphins the mammal by the tuna industry. 265 00:17:01,880 --> 00:17:04,720 Speaker 2: So like there was a certain amount of like understandable 266 00:17:04,760 --> 00:17:07,960 Speaker 2: blind shock to seeing the word dolphin on a menu 267 00:17:08,240 --> 00:17:08,760 Speaker 2: at the time. 268 00:17:10,560 --> 00:17:15,200 Speaker 1: Yes, And I seem to recall because you know, when 269 00:17:15,200 --> 00:17:19,119 Speaker 1: you're a kid and they give you like the you know, 270 00:17:19,359 --> 00:17:23,000 Speaker 1: I don't know, mazes or whatever to color at a restaurant. 271 00:17:23,280 --> 00:17:28,040 Speaker 1: I remembered having one that had a dolphin fish on it, 272 00:17:28,960 --> 00:17:30,800 Speaker 1: and you were supposed to circle like which one is 273 00:17:30,840 --> 00:17:33,160 Speaker 1: a dolphin fish. I don't remember exactly how it worked, 274 00:17:33,200 --> 00:17:37,200 Speaker 1: but I remember thinking like, that is not a dolphin. 275 00:17:37,320 --> 00:17:39,280 Speaker 2: I know what dolphins look like, and that's not it. 276 00:17:39,960 --> 00:17:45,359 Speaker 1: Elisa Frank has taught me what dolphins look like, and 277 00:17:45,400 --> 00:17:49,239 Speaker 1: that is not correct. So yeah, I do think it 278 00:17:49,280 --> 00:17:53,160 Speaker 1: was a big, a big thing. Also, if I had 279 00:17:53,160 --> 00:17:57,200 Speaker 1: to guess, there was a calculation there of sounding more 280 00:17:57,280 --> 00:18:02,280 Speaker 1: exotic to Western diners using Mahima, similar to what happened 281 00:18:02,280 --> 00:18:05,240 Speaker 1: with Chilean SeaBus, which we did an episode on that. 282 00:18:05,320 --> 00:18:09,879 Speaker 1: I think we've talked about it before. Sure, yes, a 283 00:18:09,960 --> 00:18:14,400 Speaker 1: rebranding of sorts, shall we say? Yeah, this was related 284 00:18:14,400 --> 00:18:18,520 Speaker 1: to tourism in Hawaii, where mahi mahi was a popular 285 00:18:18,560 --> 00:18:23,840 Speaker 1: fish and it's a popular tourist destination. Tourists shied away 286 00:18:23,880 --> 00:18:31,440 Speaker 1: from dolphinfish, so the Hawaiian name was adopted instead. Yep, Fishers, 287 00:18:32,200 --> 00:18:35,160 Speaker 1: I guess, going stepping back a bit, but Fisher's allegedly 288 00:18:35,280 --> 00:18:39,720 Speaker 1: named the fish dolphinfish because they exhibited similar behaviors to dolphins, 289 00:18:39,720 --> 00:18:41,760 Speaker 1: like swimming in front of ships. 290 00:18:42,320 --> 00:18:45,959 Speaker 2: Yeah. I read that they will frequently kind of like 291 00:18:46,119 --> 00:18:48,080 Speaker 2: hang out around a ship and be like, what's going 292 00:18:48,119 --> 00:18:48,880 Speaker 2: on there. 293 00:18:50,160 --> 00:18:50,280 Speaker 1: Is? 294 00:18:50,520 --> 00:18:52,840 Speaker 2: Are there tasty things for me to eat? Attached? 295 00:18:53,560 --> 00:18:55,119 Speaker 1: Maybe I'll stick around. 296 00:18:55,600 --> 00:18:59,960 Speaker 2: Yeah. In the United States, a greater interest in sea 297 00:19:00,040 --> 00:19:04,879 Speaker 2: food in general, along with like lean proteins more widely, 298 00:19:05,240 --> 00:19:08,040 Speaker 2: led to a rise in the popularity of this fish 299 00:19:08,160 --> 00:19:12,840 Speaker 2: over the nineties and like early two thousands, coming into 300 00:19:12,880 --> 00:19:17,240 Speaker 2: the two thousands. Because this is again a large migratory 301 00:19:17,560 --> 00:19:23,240 Speaker 2: predatory fish that also grows and reproduces quickly, mahimahi have 302 00:19:23,400 --> 00:19:28,600 Speaker 2: become a model for scientific research into how like species 303 00:19:28,760 --> 00:19:33,600 Speaker 2: and populations of fish are affected by environmental impacts over time. 304 00:19:33,920 --> 00:19:38,520 Speaker 2: You know, everything from like overall climate change to disasters 305 00:19:38,600 --> 00:19:41,920 Speaker 2: like the deep Water Horizon oil spill in twenty ten. 306 00:19:44,440 --> 00:19:48,000 Speaker 2: And speaking of research, as of the twenty twenties, there's 307 00:19:48,040 --> 00:19:51,720 Speaker 2: been more research into the populations of mahi mahi around 308 00:19:51,720 --> 00:19:54,479 Speaker 2: the world. You know, they're difficult to track because they 309 00:19:54,520 --> 00:19:57,000 Speaker 2: move around so much and often are so far out 310 00:19:57,000 --> 00:19:59,919 Speaker 2: in the ocean, and so you know, different countries and 311 00:20:00,040 --> 00:20:04,399 Speaker 2: areas have different catch limits based on basically vibes. But 312 00:20:04,720 --> 00:20:07,720 Speaker 2: there's been some real interesting work done. For example, this 313 00:20:07,800 --> 00:20:10,439 Speaker 2: one study came out in twenty twenty four from a 314 00:20:10,480 --> 00:20:14,080 Speaker 2: bunch of scientists around the tropical Pacific coast of the 315 00:20:14,119 --> 00:20:18,480 Speaker 2: Americas looking into the genetics of mahi mahi in the 316 00:20:18,520 --> 00:20:22,879 Speaker 2: region and trying to determine the variances and health and 317 00:20:23,200 --> 00:20:25,000 Speaker 2: movement of the population. 318 00:20:26,040 --> 00:20:29,480 Speaker 1: Yeah. Again, with these fish episodes there anything in the sea, 319 00:20:29,520 --> 00:20:32,280 Speaker 1: it can be really hard to track what they're up to. 320 00:20:32,640 --> 00:20:36,080 Speaker 2: Oh yeah, yeah, and and right, the more pelagic you get, 321 00:20:36,160 --> 00:20:39,439 Speaker 2: the more difficult it tends to be. But yeah, no, 322 00:20:39,520 --> 00:20:42,520 Speaker 2: there's I read about. That's a short paragraph, and I 323 00:20:42,560 --> 00:20:45,600 Speaker 2: have like an equal amount of space devoted after it 324 00:20:45,680 --> 00:20:48,320 Speaker 2: to like links of different things I was reading about 325 00:20:48,520 --> 00:20:51,640 Speaker 2: that basically all amount to, like, hey, we're looking into this. 326 00:20:52,960 --> 00:20:55,119 Speaker 2: Here's the ways we're looking into it. 327 00:20:56,840 --> 00:21:01,520 Speaker 1: Yeah, and it is I mean, like you said, we're 328 00:21:01,560 --> 00:21:05,639 Speaker 1: pretty sure that they're a sustainable fish because they do 329 00:21:05,760 --> 00:21:09,640 Speaker 1: produce a lot, but people are interested in looking into 330 00:21:09,640 --> 00:21:12,920 Speaker 1: it because we don't have like exacts. 331 00:21:12,520 --> 00:21:14,200 Speaker 2: Yeah, for sure, of course. 332 00:21:14,280 --> 00:21:14,480 Speaker 1: Yeah. 333 00:21:14,520 --> 00:21:17,000 Speaker 2: And with I mean, as with anything, you know, you 334 00:21:17,040 --> 00:21:19,040 Speaker 2: want to make sure that you're not over fishing, You 335 00:21:19,040 --> 00:21:22,800 Speaker 2: want to make sure that you're not accidentally cutting off 336 00:21:22,800 --> 00:21:27,000 Speaker 2: a population from areas where it's ecologically important. 337 00:21:27,400 --> 00:21:33,800 Speaker 1: Stuff like that. Yeah, So more researchers needed happy that 338 00:21:33,840 --> 00:21:39,120 Speaker 1: it's happening. Yeah, and listeners, we would love to hear 339 00:21:39,200 --> 00:21:41,560 Speaker 1: from you all types. 340 00:21:41,760 --> 00:21:47,280 Speaker 2: Oh yeah, yes, yes, yes, yes, I've never I've definitely 341 00:21:47,320 --> 00:21:53,120 Speaker 2: never cooked this fish myself. I'm nearly positive we one 342 00:21:53,160 --> 00:21:56,120 Speaker 2: of us had ordered some in Hawaii. 343 00:21:56,520 --> 00:22:00,600 Speaker 1: Oh absolutely, yes, I've cooked it from fro in, which 344 00:22:00,640 --> 00:22:05,480 Speaker 1: I'm sure is not the most ideal. Yeah, yeah, yeah, 345 00:22:05,480 --> 00:22:07,760 Speaker 1: but recipes appreciate it. 346 00:22:07,880 --> 00:22:10,199 Speaker 2: Yeah yeah, And I have heard that this one is 347 00:22:10,280 --> 00:22:13,800 Speaker 2: just really really fun to catch. So if you've ever 348 00:22:13,840 --> 00:22:16,119 Speaker 2: done any of that, yeah, right in, let us know. 349 00:22:17,040 --> 00:22:19,640 Speaker 1: Yes, But I think that's what we have to say 350 00:22:19,640 --> 00:22:20,960 Speaker 1: about Mahi mahi for now. 351 00:22:21,240 --> 00:22:24,280 Speaker 2: It is. We do already have some listener mail for you, though, 352 00:22:24,320 --> 00:22:25,760 Speaker 2: and we're going to get into that as soon as 353 00:22:25,800 --> 00:22:27,480 Speaker 2: we get back from one more quick break for a 354 00:22:27,480 --> 00:22:39,320 Speaker 2: word from our sponsors. And we're back, Thank you, sponsor, Yes, 355 00:22:39,400 --> 00:22:39,920 Speaker 2: thank you. 356 00:22:40,480 --> 00:22:50,760 Speaker 1: And we're back with snool. That was fun. 357 00:22:50,880 --> 00:22:54,399 Speaker 2: That was a very intricate throwing a line and reeling 358 00:22:54,440 --> 00:23:00,520 Speaker 2: in a fish gesticulation that occurred there. Yeah m hm, 359 00:23:01,119 --> 00:23:01,760 Speaker 2: I enjoyed it. 360 00:23:03,040 --> 00:23:03,760 Speaker 1: I enjoyed it. 361 00:23:05,920 --> 00:23:08,800 Speaker 2: Don't worry, listeners. I reeled in a fish as well. 362 00:23:08,840 --> 00:23:11,040 Speaker 2: Once I caught onto what she was doing. I was like, 363 00:23:11,080 --> 00:23:11,919 Speaker 2: we're doing this together. 364 00:23:12,160 --> 00:23:19,080 Speaker 1: Yeah, do not worry. So we have a lovely email 365 00:23:19,160 --> 00:23:22,120 Speaker 1: from Cecilia about a lot of different types of cheeses. 366 00:23:22,200 --> 00:23:25,520 Speaker 1: Yeah yeah, and it's a bit longer, so we're gonna 367 00:23:25,560 --> 00:23:28,400 Speaker 1: split it in half, but it's always Do not let 368 00:23:28,400 --> 00:23:31,000 Speaker 1: that prevent you, Oh no, sending in a message We 369 00:23:31,080 --> 00:23:36,840 Speaker 1: love the longer one absolutely m hm, So Cecilia wrote, 370 00:23:37,280 --> 00:23:40,280 Speaker 1: I started this letter after I heard your episode on Reclette. 371 00:23:40,720 --> 00:23:43,080 Speaker 1: Then our country went to war, and somehow writing about 372 00:23:43,160 --> 00:23:46,640 Speaker 1: cheese seemed inappropriate. Now weeks later, the war is still 373 00:23:46,680 --> 00:23:48,920 Speaker 1: going on and we have to return to some sort 374 00:23:48,960 --> 00:23:51,879 Speaker 1: of normalcy or go crazy. So I am revisiting this 375 00:23:51,960 --> 00:23:57,119 Speaker 1: topic reclut. The first time I had reclet was in 376 00:23:57,160 --> 00:24:00,359 Speaker 1: Switzerland in about nineteen seventy one. I was with my 377 00:24:00,480 --> 00:24:03,800 Speaker 1: family in the mountains. We'd been hiking during the day, 378 00:24:03,880 --> 00:24:06,200 Speaker 1: and that evening we went to a restaurant that served 379 00:24:06,200 --> 00:24:09,400 Speaker 1: with clet. I think that's the only thing that they 380 00:24:09,400 --> 00:24:12,320 Speaker 1: were serving. We sat at long tables and the weight 381 00:24:12,400 --> 00:24:14,960 Speaker 1: staff went back and forth from the huge fireplace to 382 00:24:15,000 --> 00:24:17,760 Speaker 1: the table, bringing the melty cheese and scraping it onto 383 00:24:17,760 --> 00:24:21,080 Speaker 1: our plates. Another time, on a skiing vacation in the 384 00:24:21,080 --> 00:24:23,840 Speaker 1: French Alps. The restaurant had devices on each table that 385 00:24:23,880 --> 00:24:26,920 Speaker 1: would hold a half wheel of reclet below a heating 386 00:24:27,000 --> 00:24:31,320 Speaker 1: coil like an electric broiler. When the cheese was melty enough, 387 00:24:31,480 --> 00:24:33,639 Speaker 1: we would scrape it onto a plate and pass it 388 00:24:33,680 --> 00:24:37,440 Speaker 1: around the table. We discovered that it was a Christmas 389 00:24:37,440 --> 00:24:40,040 Speaker 1: Eve tradition in the Alps, and we decided it was 390 00:24:40,080 --> 00:24:43,720 Speaker 1: a tradition we would adopt. Since then, we have made 391 00:24:44,040 --> 00:24:46,800 Speaker 1: either fondu or reclete. When we were at home for 392 00:24:46,880 --> 00:24:51,320 Speaker 1: Christmas Eve in the nineties, my mother bought a recleut machine. 393 00:24:52,040 --> 00:24:54,280 Speaker 1: This was one of the modern ones that had little 394 00:24:54,320 --> 00:24:56,960 Speaker 1: trays you put the cheese on and slide under the 395 00:24:57,000 --> 00:25:00,560 Speaker 1: heating coils to melt when she had to weigh In 396 00:25:00,600 --> 00:25:06,080 Speaker 1: twenty ten, I inherited her reclet machine. Since then, I've 397 00:25:06,160 --> 00:25:08,359 Speaker 1: used it a couple of times a year. I've had 398 00:25:08,400 --> 00:25:12,159 Speaker 1: people over for reclete several times. It's a very easy 399 00:25:12,160 --> 00:25:14,919 Speaker 1: meal to prepare for guest. You just need to boil 400 00:25:14,960 --> 00:25:19,639 Speaker 1: some potatoes and have pickles, preferably cornischans, maybe a vegetable 401 00:25:19,720 --> 00:25:24,479 Speaker 1: and some CHARCOUTERI. I have also served smoked salmon with it. 402 00:25:25,400 --> 00:25:28,320 Speaker 1: A salad, course and dessert make it a meal suitable 403 00:25:28,359 --> 00:25:31,800 Speaker 1: for a dinner party. It sounds like an inexpensome meal, 404 00:25:31,880 --> 00:25:35,200 Speaker 1: but the cheese is rather expensive in the US. Although 405 00:25:35,240 --> 00:25:37,920 Speaker 1: the reclete machine is nice, you don't have to have one. 406 00:25:38,400 --> 00:25:41,040 Speaker 1: You can do it in an oven or a toaster oven. 407 00:25:41,560 --> 00:25:44,680 Speaker 1: Just boil the potatoes, slice in half, cover with slices 408 00:25:44,680 --> 00:25:50,920 Speaker 1: of reglet, and slip under the broiler until the cheese melts. Yatist, 409 00:25:52,040 --> 00:25:53,520 Speaker 1: I was going to write to you after you did 410 00:25:53,520 --> 00:25:56,600 Speaker 1: the episode on yatost which Lauren and I discussed, and 411 00:25:56,640 --> 00:25:59,320 Speaker 1: I believe we did brunos. 412 00:25:58,880 --> 00:26:00,600 Speaker 2: But we covered that as well. 413 00:26:01,320 --> 00:26:06,280 Speaker 1: We covered it as well. Yes, continuing on, I pronounce 414 00:26:06,280 --> 00:26:09,120 Speaker 1: it ya toast, which I think is close, but I'm 415 00:26:09,160 --> 00:26:11,880 Speaker 1: only one fourth Norwegian and have never lived in Norway. 416 00:26:13,040 --> 00:26:16,040 Speaker 1: I right, I might remember that pronunciation from my mother 417 00:26:16,119 --> 00:26:18,159 Speaker 1: our grandmother, but they have been gone for quite a 418 00:26:18,200 --> 00:26:20,600 Speaker 1: while now, so I'm not sure. I believe it is 419 00:26:20,640 --> 00:26:28,240 Speaker 1: also spelled guy toast geist, which translates to goat cheese. 420 00:26:29,400 --> 00:26:31,919 Speaker 1: I wasn't familiar with the other name you used, so 421 00:26:32,000 --> 00:26:35,320 Speaker 1: didn't realize until you described it what it was. I 422 00:26:35,400 --> 00:26:37,600 Speaker 1: used to live in northern Minnesota, and could get yea 423 00:26:37,720 --> 00:26:40,840 Speaker 1: toast in my grocery store. I can't remember if it 424 00:26:40,880 --> 00:26:44,240 Speaker 1: was available all year or only during the holidays. I 425 00:26:44,280 --> 00:26:48,080 Speaker 1: only bought it around Christmas time. I like it as 426 00:26:48,080 --> 00:26:51,200 Speaker 1: a snack, but can only eat two or three slices 427 00:26:51,240 --> 00:26:53,760 Speaker 1: at a time. It seems too rich to eat more 428 00:26:53,760 --> 00:26:56,520 Speaker 1: than that at once. It keeps well and lasts a 429 00:26:56,520 --> 00:26:59,520 Speaker 1: long time. You can put it on a cheese plate, 430 00:26:59,560 --> 00:27:02,320 Speaker 1: but probably only people who are familiar with it will 431 00:27:02,320 --> 00:27:05,440 Speaker 1: eat it. Huh, unless, of course, they listen to your 432 00:27:05,480 --> 00:27:07,359 Speaker 1: podcast and we're inspired to try it. 433 00:27:09,600 --> 00:27:14,400 Speaker 2: Cecilia continues, cottage cheese. I eat cottage cheese a lot 434 00:27:14,440 --> 00:27:17,000 Speaker 2: for lunch. I did a calculation based on how many 435 00:27:17,000 --> 00:27:19,320 Speaker 2: sixteen ounce containers I buy in a month, and I 436 00:27:19,320 --> 00:27:21,760 Speaker 2: think I eat about ten to fifteen pounds a year, 437 00:27:22,480 --> 00:27:25,880 Speaker 2: so I'm helping bump up the average for Americans. I've 438 00:27:25,920 --> 00:27:27,760 Speaker 2: never seen it in Europe, but I'll look harder next 439 00:27:27,760 --> 00:27:30,000 Speaker 2: time I'm in France, since you said it is available 440 00:27:30,040 --> 00:27:33,639 Speaker 2: in Europe, they have other similar fresh cheeses. I'm studying 441 00:27:33,720 --> 00:27:37,160 Speaker 2: Hungarian now and they have a cheese called toro, which 442 00:27:37,200 --> 00:27:41,119 Speaker 2: translates to cottage cheese. But Google tells me Hungarian Toro 443 00:27:41,560 --> 00:27:44,760 Speaker 2: is a fresh soft curd cheese similar to Farmer's cheese 444 00:27:44,880 --> 00:27:47,600 Speaker 2: or quark. I've seen quark in Europe, but I don't 445 00:27:47,600 --> 00:27:51,000 Speaker 2: think I've had either Farmer's cheese or quark. I've also 446 00:27:51,000 --> 00:27:55,240 Speaker 2: seen terro compared to fromage free. There are so many 447 00:27:55,280 --> 00:27:58,160 Speaker 2: different soft fresh cheeses that I know very little about. 448 00:27:58,680 --> 00:28:00,720 Speaker 2: I started down a rabbit hole look at the various 449 00:28:00,840 --> 00:28:04,440 Speaker 2: names for these fresh cheeses. I found ricotta and mozzarella, 450 00:28:04,680 --> 00:28:08,520 Speaker 2: cotch cheese and cream cheese, queso fresco, fromage free, cram, 451 00:28:08,640 --> 00:28:13,720 Speaker 2: fresh from mache blanc, petit suisse, petite sure, yeah that 452 00:28:13,760 --> 00:28:18,240 Speaker 2: sounds right, cork skur, and fresh goat cheese. Those all 453 00:28:18,280 --> 00:28:21,680 Speaker 2: come from European countries, but I assume if you expanded 454 00:28:21,720 --> 00:28:25,400 Speaker 2: the search countries outside Europe you would find more. I'm 455 00:28:25,480 --> 00:28:27,639 Speaker 2: leaving this week for France, so maybe I'll try the 456 00:28:27,760 --> 00:28:29,639 Speaker 2: three or four French ones and see if I can 457 00:28:29,680 --> 00:28:34,600 Speaker 2: taste a difference. And now for something completely different, I 458 00:28:34,680 --> 00:28:37,560 Speaker 2: just listened to your spaghetti episode, which I had missed earlier. 459 00:28:38,040 --> 00:28:40,520 Speaker 2: I try twirling my spaghetti, but I really struggle with 460 00:28:40,560 --> 00:28:42,840 Speaker 2: getting a nice sized mouthful that doesn't have to be 461 00:28:42,960 --> 00:28:45,520 Speaker 2: slurped to get it all in my mouth. It's hard, 462 00:28:45,680 --> 00:28:48,280 Speaker 2: and I get tired before in full, so at that 463 00:28:48,400 --> 00:28:51,080 Speaker 2: point I will cut it up. Sorry, Lauren. No one 464 00:28:51,160 --> 00:28:53,560 Speaker 2: ever taught me how to twirl spaghetti properly. My mother 465 00:28:53,600 --> 00:28:56,080 Speaker 2: cut it. One thing I've noticed is that in some 466 00:28:56,120 --> 00:28:58,640 Speaker 2: countries they use a spoon, but in Italy they don't. 467 00:28:59,080 --> 00:29:01,400 Speaker 2: I don't think the spoon helps. When I was quite young, 468 00:29:01,440 --> 00:29:04,200 Speaker 2: my father brought a colleague home for dinner. He was 469 00:29:04,240 --> 00:29:07,400 Speaker 2: a visiting professor from Argentina, but his family was Italian. 470 00:29:07,840 --> 00:29:10,200 Speaker 2: His name was oh, I might, I might, I might 471 00:29:10,440 --> 00:29:15,160 Speaker 2: uh slaughter this Giachetti. I'm going with that for right now. 472 00:29:15,480 --> 00:29:17,560 Speaker 2: He told us that when he was young, the children 473 00:29:17,600 --> 00:29:20,640 Speaker 2: were required to eat a plate of plain spaghetti before 474 00:29:20,680 --> 00:29:23,720 Speaker 2: they were allowed a plate was sauce on top. I've 475 00:29:23,760 --> 00:29:26,720 Speaker 2: always liked plain pasta with butter and maybe parmesan cheese. 476 00:29:26,840 --> 00:29:29,080 Speaker 2: When I was not yet eating solid food, my mother's 477 00:29:29,120 --> 00:29:31,760 Speaker 2: pediatrician told her she could give me plain macaroni that 478 00:29:31,800 --> 00:29:34,480 Speaker 2: I could eat with my hands. To my mother, plain 479 00:29:34,560 --> 00:29:37,880 Speaker 2: macaroni meant macaroni doused in butter, so that's what she 480 00:29:38,000 --> 00:29:41,240 Speaker 2: gave me. Unfortunately, that made it very hard for me 481 00:29:41,320 --> 00:29:44,360 Speaker 2: to pick up with my tiny fingers, but it instilled 482 00:29:44,400 --> 00:29:48,440 Speaker 2: in me a love for buttered pasta. I guess well, 483 00:29:48,560 --> 00:29:50,960 Speaker 2: I didn't realize this would get so long. I hope 484 00:29:50,960 --> 00:29:53,880 Speaker 2: you are both having a good spring. Your podcast is delightful. 485 00:29:54,000 --> 00:29:56,320 Speaker 2: No matter what you talk about, it always makes me 486 00:29:56,360 --> 00:30:00,080 Speaker 2: smile or laugh out loud. Keep it up. PS. My 487 00:30:00,120 --> 00:30:02,840 Speaker 2: son's dog's name is Biscuit, and my niece has a 488 00:30:02,880 --> 00:30:14,200 Speaker 2: dog named Pretzel. Oh excellent name, right right? Oh Pretzel? 489 00:30:14,640 --> 00:30:18,000 Speaker 2: Oh goodness, I mean Biscuit's good too, but I'm really 490 00:30:18,000 --> 00:30:20,120 Speaker 2: stuck on Pretzel right now for some reason. That's terrific. 491 00:30:20,920 --> 00:30:25,560 Speaker 1: Yes, well, thank you so much for writing this out. 492 00:30:25,880 --> 00:30:28,840 Speaker 2: Yes, yes, yes, yes, so glad to hear about so 493 00:30:28,920 --> 00:30:32,040 Speaker 2: many cheeses and also spaghetti. What a what a lovely 494 00:30:32,120 --> 00:30:38,680 Speaker 2: email first before we even get into any of that. Yeah, yeah, 495 00:30:38,720 --> 00:30:40,920 Speaker 2: it's real weird out there right now. It's real weird 496 00:30:41,240 --> 00:30:43,840 Speaker 2: just to be making a podcast about food. So I 497 00:30:43,880 --> 00:30:50,680 Speaker 2: assume that listening to a podcast about food sometimes seems strange. 498 00:30:50,840 --> 00:30:54,520 Speaker 2: But yeah, we hope it does a little bit to 499 00:30:54,520 --> 00:30:58,160 Speaker 2: bring brightness to your day. Know that we're feeling you. 500 00:30:58,400 --> 00:31:01,000 Speaker 2: We were supposed to record this episode on Tuesday. But 501 00:31:01,000 --> 00:31:06,120 Speaker 2: then Tuesday happened and we were like, well, I can't 502 00:31:06,120 --> 00:31:07,320 Speaker 2: talk about fish today. 503 00:31:09,520 --> 00:31:19,240 Speaker 1: Not today. Yeah, I mean hopefully these are strange times, 504 00:31:19,320 --> 00:31:21,000 Speaker 1: and that's like a nice way of putting it. But 505 00:31:21,240 --> 00:31:25,040 Speaker 1: you know, I do find when I am stressed out 506 00:31:25,240 --> 00:31:27,760 Speaker 1: and I can find something that will distract me for 507 00:31:27,800 --> 00:31:32,960 Speaker 1: a minute and give me some kind of connection or 508 00:31:33,040 --> 00:31:35,880 Speaker 1: laughter or whatever it is. Yeah, it does help. So 509 00:31:35,920 --> 00:31:38,400 Speaker 1: hopefully we can provide that for some of you. 510 00:31:38,840 --> 00:31:43,440 Speaker 2: Yeah, yeah, absolutely, And I know that we always say this, 511 00:31:43,520 --> 00:31:45,440 Speaker 2: but thank you' all so much for writing in. It's 512 00:31:46,160 --> 00:31:53,880 Speaker 2: very we're very isolated in our recording practice, so even 513 00:31:53,920 --> 00:31:56,800 Speaker 2: though you know, we know hypothetically that you're out there, 514 00:31:56,880 --> 00:31:57,760 Speaker 2: it's good to hear from you. 515 00:31:58,760 --> 00:32:03,680 Speaker 1: It really is. It really is. And you know, cheese 516 00:32:03,840 --> 00:32:10,120 Speaker 1: emails always fantastic. I'm honestly very jealous of what you. 517 00:32:10,480 --> 00:32:16,640 Speaker 2: Yeah, your own many good cheese memories. Oh that sounds 518 00:32:16,680 --> 00:32:20,040 Speaker 2: like so much recklet Yes, And. 519 00:32:20,000 --> 00:32:22,600 Speaker 1: I love how it's become a holiday tradition for you. 520 00:32:24,000 --> 00:32:27,760 Speaker 1: It does feel like a very holiday. I've never even 521 00:32:27,840 --> 00:32:28,920 Speaker 1: really had it, but. 522 00:32:29,960 --> 00:32:32,360 Speaker 2: It's so celebratory, right, Yeah, it's such a nice special 523 00:32:32,360 --> 00:32:33,040 Speaker 2: occasion thing. 524 00:32:34,320 --> 00:32:39,080 Speaker 1: Yeah, my mom used to do Fondo on New Year's 525 00:32:38,560 --> 00:32:40,160 Speaker 1: it was it was a nice. 526 00:32:40,360 --> 00:32:49,400 Speaker 2: Oh yeah yeah. Also yeah, the Norwegian like caramelized way cheeses. Yes, 527 00:32:50,920 --> 00:32:53,360 Speaker 2: you know, I haven't been thinking much about those lately, 528 00:32:53,520 --> 00:32:55,440 Speaker 2: but the next time I put together a cheese plate, 529 00:32:55,480 --> 00:32:58,240 Speaker 2: I'm gonna throw a curveball in there and include some 530 00:32:58,440 --> 00:33:02,680 Speaker 2: of that, because I don't think many people are going 531 00:33:02,760 --> 00:33:05,000 Speaker 2: to enjoy it, but I kind of want to see 532 00:33:05,000 --> 00:33:07,640 Speaker 2: their faces. It's just a little bit of an acquired taste, 533 00:33:07,720 --> 00:33:08,400 Speaker 2: is all I'm saying. 534 00:33:09,800 --> 00:33:15,280 Speaker 1: I'd love this. I think that's fantastic. I also think 535 00:33:15,680 --> 00:33:18,880 Speaker 1: you have a skill for putting together cheese boards. 536 00:33:19,400 --> 00:33:20,280 Speaker 2: Oh thank you. 537 00:33:21,200 --> 00:33:24,040 Speaker 1: And I honestly feel like you should make a D 538 00:33:24,120 --> 00:33:28,880 Speaker 1: and D character in which that is part of their character. 539 00:33:31,480 --> 00:33:32,800 Speaker 1: I think that would be fantastic. 540 00:33:33,400 --> 00:33:36,280 Speaker 2: Oh wow, like in terms of like spell casting, or 541 00:33:36,280 --> 00:33:40,280 Speaker 2: in terms of just like character interest, like character interaction stuff. 542 00:33:41,320 --> 00:33:43,239 Speaker 1: I mean, I would leave that to you, but I 543 00:33:43,280 --> 00:33:47,240 Speaker 1: think you could really paint. I think you could do 544 00:33:47,320 --> 00:33:48,680 Speaker 1: a lot with this. I mean you could use it 545 00:33:48,720 --> 00:33:50,960 Speaker 1: for charisma almost. 546 00:33:50,960 --> 00:33:55,760 Speaker 2: Yeah, oh yeah, sure sure, but ye know a case 547 00:33:55,760 --> 00:33:57,520 Speaker 2: of answer would be terrific. 548 00:33:58,640 --> 00:34:02,560 Speaker 1: Yes see, the ideas are there, The ideas are there. 549 00:34:06,280 --> 00:34:06,400 Speaker 2: Uh. 550 00:34:07,320 --> 00:34:13,239 Speaker 1: Also, yes, please report back on your cheese tasting adventures. 551 00:34:13,440 --> 00:34:17,439 Speaker 2: Yeah, yeah, I've I've not been to Europe, I've eaten 552 00:34:17,480 --> 00:34:22,839 Speaker 2: a lot of cheese, and I don't I don't think that. 553 00:34:23,160 --> 00:34:24,920 Speaker 2: I don't think any of the things that you mentioned 554 00:34:25,000 --> 00:34:28,480 Speaker 2: have quite the same like soft curd texture that cottage 555 00:34:28,560 --> 00:34:32,759 Speaker 2: cheese does. Farmers cheese might come in, some varieties might 556 00:34:32,760 --> 00:34:36,320 Speaker 2: come the closest, although it's not like really distinct curds 557 00:34:36,360 --> 00:34:41,480 Speaker 2: the way the cottage cheese tends to be. But yeah, yeah, 558 00:34:41,719 --> 00:34:42,680 Speaker 2: report back. 559 00:34:43,719 --> 00:34:49,520 Speaker 1: Please, you must, you must. And yeah, I love this 560 00:34:50,400 --> 00:34:57,880 Speaker 1: spaghetti story. I love that your mom immediately thought plaine spaghetti, 561 00:34:58,040 --> 00:35:00,160 Speaker 1: plain MACARONI meant. 562 00:35:00,560 --> 00:35:04,560 Speaker 2: Just put a put so much better, right, Yeah, yeah, 563 00:35:05,120 --> 00:35:09,680 Speaker 2: clearly that's delicious. So why wouldn't a ham fisted toddle 564 00:35:09,760 --> 00:35:10,400 Speaker 2: or do good with that? 565 00:35:11,719 --> 00:35:15,040 Speaker 1: Yeah sounds great, sounds great. 566 00:35:16,480 --> 00:35:20,879 Speaker 2: I'm sorry if I butchered your your nice family friend's name. 567 00:35:23,520 --> 00:35:29,120 Speaker 2: I'm glad that you remember it. And yes, that's wonderful. Yes, 568 00:35:29,200 --> 00:35:31,759 Speaker 2: And the spoon technique, the twirling. 569 00:35:33,160 --> 00:35:38,600 Speaker 1: The spoon. Perhaps it's it's not the easiest thing. Necessarily, 570 00:35:38,719 --> 00:35:39,280 Speaker 1: it's okay. 571 00:35:39,880 --> 00:35:42,319 Speaker 2: Oh yeah, no, we're all we're all doing what we 572 00:35:42,360 --> 00:35:45,040 Speaker 2: can to not just like put our faces onto our 573 00:35:45,080 --> 00:35:47,480 Speaker 2: plate and eat that way. So like anything that you're 574 00:35:47,520 --> 00:35:53,160 Speaker 2: doing to just be basically polite, I think is absolutely fine. 575 00:35:54,120 --> 00:35:58,440 Speaker 1: Yes, yeah, polite, enjoy your food. 576 00:35:58,600 --> 00:35:59,120 Speaker 2: There you go. 577 00:36:00,160 --> 00:36:04,000 Speaker 1: Yes, yes, well, thank you Cecilia for writing it. 578 00:36:04,360 --> 00:36:04,600 Speaker 2: Yes. 579 00:36:05,120 --> 00:36:07,279 Speaker 1: If any other listeners would like to write in, you 580 00:36:07,440 --> 00:36:10,160 Speaker 1: can or email is hello at savorpod dot com. 581 00:36:10,239 --> 00:36:12,960 Speaker 2: We're also on social media. You can find us on 582 00:36:13,040 --> 00:36:16,359 Speaker 2: Instagram and blue Sky at Saverpod and we do hope 583 00:36:16,360 --> 00:36:19,480 Speaker 2: to hear from you. Save is production of iHeartRadio. For 584 00:36:19,640 --> 00:36:22,840 Speaker 2: more podcasts my heart Radio, you can visit the iHeartRadio app, 585 00:36:23,040 --> 00:36:25,920 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 586 00:36:26,320 --> 00:36:29,920 Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 587 00:36:30,280 --> 00:36:32,200 Speaker 2: Thanks to you for listening, and we hope that lots 588 00:36:32,239 --> 00:36:41,400 Speaker 2: more good things are coming your way