Good morning and welcome to another exciting edition of day four

with the man Frank Scalish and folks every once in a while we have a very

important show where we talk about something that really needs to be talked about.

And usually we have Frank on but Frank is getting ready because today we are

talking about the important issue of catch and release into the grease.

Catch and release into the grease.

This is like, this is so weird.

I'm never nervous and I'm nervous.

Are you? Well, I mean, your channel and you're in an inner cooking show. It is that time of the year where you gather around the TV and you watch Holiday Baking Championships but every you did it did you do a

chowder recipe yeah we did a wall-I cheek chowder recipe last year and it is phenomenal. It's on I forget what episode

it's on but it's on one of the episodes and so I had because thanks to Matt I had been going out and catching obscene giant cropies here.

And so I had posted a I posted an Instagram of some giant croppies I caught and the last picture in the post was big

fillets on a plate, you know, blah, blah, blah, and it got a really good response.

So I have a unique, I think it's a unique croppy recipe so I'm going to I want to share that with you but what we're going to do is we're going to actually we're actually going to cook I got a big backstrap from a big croppy. We're going to actually cook that and then and then later on after the show for the launch I am going to make a croppy taco, but we're not going to I'm not going to make a croppy taco.

But we're not going to make the croppy taco on air.

I'm just going to show you how to cook it,

show you the spices I use etc.

For those listening on iTunes, Frank is in his kitchen in Cleveland, Ohio.

He has stainless steel pans out.

The sun appears to be shining.

The kitchen is looking immaculate by the way. It literally looks like something you would see on on a cooking channel kitchen.

Yeah, I just I see some some oil we have the stainless steel pan you've got some tongs out you've got all sorts of stuff so what what I guess I'm going to do is then kind of turn it over to you for the cooking portion with Frank

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