This week on Food Talk with Mike Colameco, Mike talks seafood. Kerry Heffernan joins us in the studio to tell us about the trends in which fish are being caught, and how many fisherman are finding loopholes around fishing laws. Later, Mike talks to Lou Rozzo of F. Rozzo and Sons about what it’s like to supply fish for hundreds of restaurants across New York City. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.
“There are a lot of big fish being caught, but that’s because there aren’t a lot of small fish.” [14:10]
“If striped bass weren’t on restaurant menus, they would have much fewer places to sell them.” [15:55]
Kerry Heffernan on Food Talk with Mike Colameco
“I fly fish in from all over the world, but…dealing with local fisherman is a wonderful thing.” [48:00]
“That’s gotta be one of the most difficult things to do is skin a bushel of live eels.” [58:20]
Lou Rozzo on Food Talk with Mike Colameco