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Real hunts rarely go as planned.

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From Meat-E-E-E-R-E-E-R-E-E-E-R-E-E-E-R-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E-E. old news headquarters in Bozeman, Montana. This is Cowell's Week in Review with Ryan Cal-Alla.

Here's Cal.

Regular listeners know that right now I'm up in Alaska on a bucket list hunt for grizzly

bear.

Very excited, but also apprehensive.

Not just because I hope the hunt goes well, but also because, as I've mentioned,

if you kill a bear that has been feeding on fish, especially scavenging dead fish, the meat

of that bear can be tough to take, smelling wise and tasting wise, just like those rotten

fish. Of course, I really want to find a bear that's been gorging itself on blueberries,

but that's not always possible.

And no matter how bad it tastes, you've got to eat that meat.

Often, people will use fishy bear meat and heavily spiced sausage or similar, but it can still be quite a slog.

Well, listener Dominic Simpson wrote in recently with a scorching hot tip for this problem.

Apparently there is a Filipino fruit called the Tabon Tabon, used in the traditional raw fish dish,

Kinnelaw, similar to Cevice. The Tabon-Tabon tenderizes and controls bacteria, but also

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