Landing (and Cooking) the Perfect Fish

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 6 February 2018

⏱️ 19 minutes

🔗️ Recording | iTunes | RSS

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Summary

Welcome to Splendid Table Selects. This is where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. In this Selects, we talk with Michael Cimarusti, a chef considered to be the king of Southern California seafood for the last 20-plus years. He is a chef and seafood market proprietor who thinks deeply about fish; he is also willing to share some unusual observations for the home cook. Our contributor Russ Parsons and Chef Cimarusti got together in Los Angeles to talk about techniques for cooking different fish, supporting dock-to-dish sustainability, and the key elements to a perfect clam chowder.

Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.

Broadcast dates for this episode:

February 6, 2018

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this
0:07.0	complicated country.
0:08.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:14.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.9	Hi, it's Frances Lamb, and welcome to our little mini mini baby podcast, Splendid Table Selects.
0:39.4	So this is where we pull out some of our deep cuts, like the interviews that really surprised
0:44.1	us or showed us something new or just helped to make us better cooks.
0:48.8	We're supported by the employee owners of Bob's Red Mill.
0:51.8	They make terrific whole grains and organic ingredients,
0:57.4	from all-purpose flour to flaxseed meal to faro.
1:00.6	And if you don't know faro, you should really check it out.
1:02.9	I love it and I'll tell you more about it later on.
1:05.8	And I'll point you to a great recipe, Faro Niswas salad.
1:08.1	But here's today's interview.
1:15.0	Michael Chimaroosti is a chef who is a magician with fish.
1:21.1	His restaurant Providence has been on the LA Times best restaurants list every single year it's been open since 2005.
1:23.9	He has an East Coast-style seafood shack called Condi and Ted's, which is truly one of my favorite places to eat in L.A.
1:30.8	And last year, he opened a seafood market, Cape Seafood, and Provisions.
1:35.1	He's a chef who thinks deeply about fish, and our contributor Russ Parsons talked with him about how home cooks can use his techniques.
1:43.5	Michael Simmer Rusti, welcome the splendid table.
1:45.8	Thanks for us. Thanks for having me.
	...

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