🎙️ EP145 – This is tuna, lip-to-tail. From cheeks to collars, marrow to belly—we break down every cut, every technique, and every dish that makes this fish a true culinary heavyweight.

🎧 Topics Covered in This Episode:

🏛️ What Is a Sociedad? – Basque supper club rules & culture

🍽️ Cooking in the Sociedad – Eric’s 100-dish Basque challenge

🥣 Marmitako Deep Dive – Peppers, bonito, and potato theory

🦑 Next Up: Squid in Ink – Eric’s cooking plans

🐟 Bonito vs. Big Tuna – Size, flavor, and grandma’s preserves

🔥 Hay-Fired Tataki – Japanese bonito torched over dry hay

🎣 Fishing Bonito in Venezuela – Eric’s childhood story

💡 Why Freshness Matters – Catch it, cook it, eat it

🧂 Bonito Flakes & Umami – Katsuo in Japanese cooking

👑 The Tuna King – Tokyo’s auction legend & surprise meal

🐄 Tuna Is the New Steak – Ribs, necks, cheeks & more

🍖 Pulled Smoked Tuna Head – LA chef Junya Yamasaki’s method

🥩 Belly Cuts & Wagyu Comparisons – Why tuna eats like beef

🍳 Tuna au Poivre – With ponzu, yuzu kosho, and matchstick fries

🍟 Roasted Nori Fries – The seasoning twist

🌡️ Warm-Blooded Tuna – And why the texture hits different

🍖 Reverse Vitello Tonato – Tuna with veal jus espuma

🐟 Bone Marrow & Tuna Cocochas – Cuts chefs overlook

🥫 Canned Tuna Memories – School lunches & government aid

🫙 Conservas Matter – High-end bonito belly in oil

🍅 Simple Salad, Elevated – Tuna belly with tomato & onion

🍱 What They’re Serving Now – Tartlets, truffle tuna & spicy rolls

🌶️ Truffle Oil in Spicy Tuna – Sounds wrong, tastes right

🧁 Akami & Otoro Tartlets – The one-bite umami bomb

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🔥 Enjoy!