Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

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hello and welcome

to Cooking. Cooking issues coming to you live on Tuesday from pretty damn close to 12 Actually this time for persevere. Roberta's joined as usual Anastasia Lopez How you doing good you're hammering it up to this weekend getting ready for the Christmas. Mr. Garcia Lopez has stolen stolen she asked for it wasn't stolen. I wish it was stolen to be a little bit better if it's stolen but get this people she stole some bows from the official Rockefeller Center Christmas tree. And so in the next week in the next couple of days actually if we can ever be in the same room long enough. Miss Darcy and I are going to distill Rockefeller Center Christmas tree so what's this? What's the tagline? Oh, I forget what was it something good

right get lit on

you'll think of in a second but the whole point is is that if you want the opportunity to actually be drinking the Rockefeller Center Christmas tree suck it because it's only US people. Really well. I don't know. I mean, like how are we gonna get a tax? Well, listeners? Oh, yeah. Well, you know, we got Matt in the booth. How you doing, man?

I want to taste that tree. Bring it.

All right, dude. Have to slow. Wow. All right, that was real. Like, we

have a weekly thing. And we both attended.

And I'm gonna see you till January. It's so true.

Yeah. Try this is the last show. Enjoy it. Now we'll bring you a little taste a little taste a little taste. We're going to distill it because Anastasia was like, That's so hard. Maybe we should make a syrup. And I was like, well, don't you want it to be really, really good because a Syrah is not going to be as good Syria is going to be not as good. You know? I mean, what do you think says? Yeah, Miss Dawson. I have a long history of distilling Christmas trees. If you were like the you, you make sure that the tree that you distilled was organic like come on, man. Come on, come on. We washed it. No, we didn't be we understood it yet. Oh, the old trees we never watched we watched I didn't really? It was for him. He always told people you did. It was for MTV people. Speaking of people, we have a full studio today. We have like so today is like the ORA king salmon. Right which is you know, the famous salmon from New Zealand we have the team in, along with with Maisie here, who's a friend of anastasius. And also just a not a publicist for or a King Salman. Just a professional lover of order King Salman. That is correct. And then we have so I'm Dave, if you're listening, we have David and say Hi, now what is your relationship to the working salmon?

So I'm the sales manager for the East region of North America now it's nice

to know that they hire me and whatever but like they don't force like a New Zealand person to be the sales rep in North America. They have an honest to god North American doing it, but unless you're a spy, I can do like different accents so perfectly that I can't tell.

Well, David Smith would be a perfect spy name. Yeah, yes, sure. Sure. be perfectly for me.

Alright. So and then over here, I'm going to remember them because they have arranged themselves in the Saturday Night Live name order. We have Lauren. Hello, but Lauren, not Lauren. Lauren. You syllable? Yeah. And what's your relationship to the hurricane?

I am David's counterpart. So I am the West Region sales manager.

So any kind of question you have over any part of North America? Where does it divide divided the Mississippi or the Rockies? Chicago, Chicago, not even to the Mississippi. So wait, who gets Chicago?

It has fallen in my territory.

I listen. For those of you that aren't from the United States, Chicago in the West, I'm just gonna go ahead and say that it's a bone of contention. Yeah. I mean, Denver, Western city. Chicago? No, no, not so much. Yeah. But whatever you're like, I'll take it. Why is that where you're based? Is that why that happened?

No, I'm based in Sacramento, California.

Shut down. But like Sacramento rap?

Um, I don't think I've I don't know if I'm so

familiar with a lot of rappers out of Sacramento. Yeah, I know

that East Bay has a lot of rappers. But but in terms of how is Chicago in the West region? If you look at the US as a whole and think about the amount of consumers that would be using ora King from basically, outside of California, in the Midwest. There's not a whole lot in the Midwest. So it made sense to add Chicago to my territory in terms of just big cities.

Number of humans who buy salmon. Yeah, it's

not so much in Wyoming and North Dakota, South Dakota.

Plus I really want to Texas, so

that's why so it's a crooked, crooked line.

I traded. All right, Chicago for Texas.

All right. All right.

Okay. Lauren also gets Hawaii. Oh,

yeah. Oh, it was we'll get back to the west coast in just just an itty bitty itty bitty minute, right? Because it's going to be an interesting problem with the King Salman and New Zealand. And like, introduction in the early 1900s. Eccentric said we'll get into this in a minute. But we also have another or a king. Human. We have Michael with us. How're you doing?

I'm well, thank you. Yeah, so and what is your relationship to the Oregon I'm the vice president of sales for the North America market.

So you're the kind of the overlord of salmon for the New Zealand King.

Overlord Overland. Alright,

so call in all of your salmon related questions to 718-497-2128. That's 718-497-2128. And let me just say at the very beginning, that my older son Booker has, since he was a tiny boy, been a fan of Russ and daughters appetizing shop, and which, if you've never been to Russ and daughters, bring your wallet. Like I love it. But let's just say they know how to charge and they're not afraid to do so. But the quality is top notch. And by the way, if you've never had if you've never had salmon, cut by an expert, freshly cut by an expert and you're only now if all you can get is pre is prepackaged pre cut. I'm not saying that you're like you know a terrible person, right? Because you just don't live where there are Jews. But if you have been to a place where you can go get freshly cut, cured salmon, and you taste that you really can't go back. You really You really can't go back and Russ and daughters even though yes, I know it's true. You know, most everything everybody gets is from Acme blah blah blah, but which is a fish caring place it here in New York. Their product is consistently top notch their slicers are top notch and they are a slice of New York that you should not miss if you come to New York now the reason I bring this up is that with the exception of some weird little Scottish things and some other like you know a little bizarre nuggets of stuff they get in every once in a while the top shelf of Russian daughters salmon panoply and by the way, they have more than six types of salmon that you can cut I just made that up but it's true more than six the top the very top it's not called working there. It's called New Zealand king but I verified that it is in fact in order king salmon and this has been my son Booker's favorite since he was a small child. Now, I also because you know who wants to pay that kind of money to feed at the time like a seven year old right? You know, with like, like a an extremely picky autistic spectrum child who wants to shovel ridiculously expensive so Salmon down their throat to the tune of like a half pound at a time. Right? Because, I mean, who wants to do that? Now me, right. So, you know, no offense to the Norwegians but the Norwegians have a relatively low fat Atlantic salmon that they farmed salmon that they cured, it's fine, but it's on the cheaper end of the rest and daughter salmon list, right? Not a bad product. You notice the human kingdom. So I remember when he was about seven, maybe seven or eight. I bought new zealand King, and I bought the Norwegian and I blinded him on it. And he just popped literally I was like, What do you think of these two salmons and he just pounded the entire New Zealand you just ripped through the New Zealand King. So my so Booker, from a very early age has not only love this product, but consistently been able to choose it and blind taste tests. So after he, by the way after he did that, I was like, oh, buy it. Okay, fine. You know what I mean? Like fine. You know, he's the same thing with fish row. He loves. He loves a salmon specifically Acorah. He eats that by the half kilo roughly Oh, he's gonna love you so much. He said by the half kilo so he'll buy a half kilo and then just kind of eat it. But at Russ and daughters, he buys these now your product he buys the French trout row and he's only limited in by that by money. Because there's only so much I will spend the Stasi once bought. How much did you buy from for his birthday that I don't remember. It was an absurd amount. Yeah, he ate it one sitting. Like the stocks. He was like he can get like $50 worth of it or something ridiculous. And so he got the tough because I always walk in I was like, I will buy you exactly $10 worth. And so like Russ and daughters would sit there with a little scoop and make them a little bit of French trout row. If we want to say I'll take $50 Worth and then just hoovered. Anyways, so lover of your product on a side tangent which we'll talk about here and I'm gonna let you guys talk about it as soon as I tell you what I'm interested in talking about. I came to my attention I don't know in 2009 2000 intended New Zealand was at the forefront of fish anesthesiology and a product called aqui es which is isoeugenol Using all based fish anesthetic, this fish anesthetic I ran many many tests on it because I was able to get it on kind of just a you know, pure play with it even though it's not technically allowed for uses fish. As fish anaesthesia for food in the United States. It is I believe, for moving high value marine animals around and ran test after test of anesthetized fish fish that were anesthetized before they were slaughtered. And consistently across the board less less gaping in the Falaise because the rigor is less hard, firmer flesh throughout because just less damaging stuff through rigor. And as a side benefit, the salmon are freaking out less when they're getting, you know, bled out in the water by the bushel film. Okay. So I was like, this product is from New Zealand, it can't come into the United States. And then I remember once at a trade show, I went to your booth, and I was like, Yo, you guys use the aqueous? And they were like, yes. And I was like, Whoa, so I took that as information that this is maybe the only I know that some people pump gases into the water stream for an essay, you know, let's say calming the fish before they get slaughtered. But at least back then it was my impression that you are and you could tell me is the only people that are using this kind of anesthetic, which is known to me to make a better quality fish for a commercially sold product. Is that still true? Or was it ever true?

It was true, it is no longer true. All those things you just said all the benefits are accurate. And we did use it as a anaesthesia to to help with a humane harvest. reduce the stress on the fish. It's based on clove, right? It's a clove essence. So if you think about it, like if you have a toothache, what was the old traditional way that you would deal with the pain on your tooth? You'd put clove oil on it,

especially if you watch the Marathon Man and we're really free? Yeah.

Yeah. Great movie. So yeah, so aqueous was basically kind of taking that and applying it in a setting where fish were going through a stressful moment and try to calm them. So there's ethical reasons behind it, you know, being humane harvest. And then there was also qualitative reasons where you get better flesh quality through the use of it. And the regulations here in the United States. Honestly, were all they were never clear. It was generally regarded as safe gra s

as a spice. I mean, I use it all and isobutanol were generally regarded as safe for use in foodstuffs. Yeah, yeah, the sticky thing was whether or not it was rated as a medicine for fish, right? Wasn't it? This some stupid that was my impression at the time. Go ahead.

Sorry, my impression and this is you know, I'm on the sales side. So like I'm not the compliance guide. But my impression was, it was all very vague and open ended, and there were no regulations against it. But a few years ago, we got some pushback from one of the agencies here, and we're like, Well, you know, it's not really clear, we were under the impression this is approved, and there's all these great benefits from it. There's no harmful benefits that were harmful effects that we're aware of. But the agency said, No, we just want you to stop using it. You should stop using it. And so and so we did.

Godhead. Yep. So listen, so do a tote. And did you stop using it across the board? Or do you just stop using it stuff that you ship to the US across the board? God stupid, like so in other words, like something that is clearly better? You're supposed to write their article on it. What article I wrote, I wrote an extensive blog post on it. From you know, that was on lobsters. It was the same No, we used usual on lobsters because the aqueous people were like, You should try it. They don't talk like that. Because they're from New Zealand. You should try it on lobsters. So I was like we did and it worked. You know what I mean? But lobsters when they get anesthetized, they get all they get wacky. They start walking kind of, you know, in the wrong direction. They're weird, anyway. Yeah. But again, there's a benefit to it. The only one that we didn't get a benefit was Eel it just because the eel is so bad when you buy live eel in like Chinatown. Here. At least the places I used to buy live eel in Chinatown. It's just been swimming in its own filth so long. It's such a fill fish. You know what I mean? I love and I love y'all so much like eel eat good deal. I love good deal. But like Phil Fish eel, like dirt basket like, you know, like recirculated. Popeil? Not the money.

We got some good deal in New Zealand. I bet you do. Second clearest water in the world. We can pull some of y'all out.

Because you guys won't let us bring our chips in nukes over there and just mess. It's true, though. You want but so no, my grandfather, my late crazy grandfather, who motorhome around the country and lived in my driveway for three years and my parents driveway really, you know, I wasn't paying the mortgage. He visited Australia and New Zealand one year. I think it was right after my grandma died. And it was like, I love New Zealand, Australia, not so much a bunch of rip off artists. Agree or disagree. I don't know he wouldn't be more specific. He just did not enjoy the people in Australia, but really like the people in New Zealand.

I have Australian colleagues. So I think it's, I'll just take a pass. So you

agree. What I'm getting is if you agree, I've never been to either of them. And you know, I kind of have equal feelings about Australia and New Zealand. No,

no, no, I've been I've been about I've lived in New Zealand for at second doing Harvest New Zealand. Kiwis are amazing. And if you want to go to Australia, just go to LA it's the same and it's closer. Oh, wow. Oh. Sorry.

Wow. Like what part of what part of LA? Well, no, I

Sydney in particular seems a lot like I mean, well, it has it has the diversity of places that LA contains, too. It's just the same city.

Okay. All right. Okay, so you don't have to say it my well, he got mad for you. Say what you clearly believe by the look on your face.

Devin in the chat has a question about fish. Let's do it again. Devin was wondering what the what their take on the differences in customer perception of farmed fish is in the US versus the rest of the world. He says lots of vitriol against farmed fish amongst sports people and environmental types in the US some for good reason, some misguided, and he's not a fan of writing off all farmed fish as bad as some do. So yeah, I was wondering about that. And a quick summary of workings environmental policy. Thank

you. Yeah,

so this is David, by the way. Yeah.

So So farm fish. Yeah. does have a lot of people have, you know, bad thoughts on it, I would say but I think it's just goes back to education. So educating these people about the right farming practices, which we do down in New Zealand. So I think if you educate people in the States, I think they're more inclined to, you know, go for farmed fish. And then as far as, as far as the rest of the world goes, I'm not really sure on their outlook. I know in New Zealand, it's it's really, aquaculture is really a big, big industry and it's really looked looked upon as a good thing and New Zealand's kind of leading the way as far as aquaculture goes, so yeah, that's um,

I mean, if we're gonna get into it, let's just get into it then. So mean specifically, people get bent about overfeeding and therefore kind of eutrophication of the water underneath the feeding thing and then also the high amount of inputs to feed a carnivorous fish versus I don't know just eating vegetables I don't know. So like, like those Are the two dozen two things. So let's

fight you know and and and there's some other issues too that would be happy to talk about but I think the first thing you said was overfeeding and possible impacts on like the seabed or the fifth immediate environment. So, at our farms, we feed our salmon. It's like a spinner that spins out a pellet. That pellet I can talk about the components of the pellet later. But that pellet goes into the water, the salmon comes up, they take the feed, some of it trickles down, they take the feed, and we have underwater monitors. So in this guy in the booth, watching the monitor, and king salmon will feed until they're satiated. And as soon as he sees that they stop taking the feed, the feed gets cut off, so you don't have anything settling to the bottom. You're not having any build up a feed excess feed in the water, which also can impact other species. So that's that's the way we control that aspect and and don't have an issue with it.

And what's it what's like what are the pellets matter?

So it's made out of marine oils and protein. So these would be pelagic species sustainable species like anchovy or mackerel, or starting, right, because people

get bent on the overflight, the like they indiscriminate overfishing, of what would be garbage on saleable fish and turning them into feed for higher value fish.

So that's called a Feefo ratio. So fish in fish out. So the amount of feeder fish you use to produce the same amount of so one, how many pounds of feeder fish do you need to produce one pound of a salmon? So our Feefo ratio is actually point eight to 1.2. So we're considered net producers of biomass.

So you're what so then you must be fluffing it with some kind of veg protein to?

Yeah, so I mean, they have they have to proteins and oils to live. So if you're reducing your bio, biomass, your marine biomass input, you need to supplement with something, right? So we use land based oils and protein, soy, canola, canola oil, could be an input.

Do you guys grow that? Or do you get that from Canada,

I do not know the country of origin, or feed suppliers can be like, and I think our main feed suppliers are in Australia, actually. But I do know all of our v components are GMO free. So canola oil can be one, there can be soy as a protein base. There can also be some some poultry meal fit for human consumption poultry meal, but salmon are omnivores. So that's how we're able to keep in balance our fish in fish out ratio, and also have healthy salmon. This is a big issue with a lot of the NGOs that assess farms on their sustainability. So like, for example, the Monterey Bay Aquarium has a Seafood Watch program. And your fish in fish out ratio is a big part of your score. We've been very fortunate that they've come to assess us and the other New Zealand salmon farms. And we, we know we did very well, we got their top green, best choice rating. And that was one of the components, they look at quite a few. They look at how you the environment, the immediate environment, wild species impact, I'd have to look at my notes. There's probably like a scorecard of about 10 to 12 different elements that they score you on. But we did well on all of them, we got the top rating,

and when you go take it away from fish and fish out to just feed conversion ratio, like how many pounds of feed makes a pound of salmon about? Or is that not saying it's monitored the way it is for like chickens?

I'm not sure if it's not.

Yeah, no, it is. Yeah, FC fcr is a big a big ratio, because it's also feed as your biggest costs in the industry. It's so you know, being able to control that has, you know, their sustainability issues, but it's also just sustainable and means like, well, we need to be a sustainable business. We need to control our feed costs. So I think we run about it a one to one ratio in terms of fcr conversion.

Well, unless there's a lot of stuff swimming through your nets. It can't be that low right chickens, the lowest in the world, isn't it? Or now I ended up looking to look it up?

I don't think so. I'll look it up later. I don't think any land animal could be lower than a animal that lives below the water. Gravity is the enemy for land animals. They use a lot of energy to stay up right remember the

chickens only alive six weeks.

I mean, you know I mean, like we kill them really young. Like how old is one of the salmons when they get let me get typically about two and a half years and like what by yea, not quite that big. Normally they'd be somewhere but Between 10 and 40 pounds typically,

I was holding my hands out as one might when they were thinking about fish. I can't think of fish in pounds. I really think of them in yay. You know what I mean? Like, boat? Yeah, yeah,

we got a one in the box here.

Oh my God. Listen, here's more questions for you. So I already told you that my son Booker, can you know, pick your product out of a lineup enjoys it very much. But you have a whole category of people who were like, the farm salmon doesn't taste the same? Because it doesn't have the diversity of diet that you get when you getting a wild salmon go.

I disagree. No, I think it's I think our salmon is really I prefer to wild salmon. I think it's cleaner. It's got more fat. It's, it's less fishy if you want to say so. It's our you'll try it here in a second. So

you say it's got more fat and is less fishy? Because that seems like it's counter. Although it's eating less fish fat. It's eating, you know, relatively neutral fats like canola. Right, right. And if you want to talk about while you're while you're answering if you want to talk about the relative importance of the feed to that flavor of the animal and you go ahead.

Well, I was just I was gonna follow up on David's comment about wild versus farm. profiles. So you first of all, you have to make sure if you're going to really compare compare the same species, right, so we raised king salmon, which, you know,

comes by his name, honestly, my right, okay.

You sit in on me? Yeah. So you'd have to you know, compare it to a wild King, right. So wild fish, you know, have a, if you have a look at like a normal distribution of flavor, you get a lot of range, right you have, and you can have the most beautiful, perfect, wonderful wild king salmon and flavor. You can also get one that was caught late in the season, it's making its way up river, it's starting to get a little beat up as it's going up to spawn and breaking down. And that one's gonna not taste so great. Might be a little muddy might be a little dirty flesh might be a little a little soft,

but the stuff that would ordinarily get canned. It just well, it was

late, it was just caught late in the season. You know, it you know, it's just, it's just different. You get a wider spectrum of flavors, if you're eating a wild king. But a great wild King is is awesome. And it's beautiful, and it tastes great. And I love it. With a farm king like we do. It's a tighter distribution, right? So each fish is going to taste more like the other one. You won't get as much on the very on the extremes. But but without doubt our fish as more fat. So we bred them that way. And we've raised them that way. We have about a 25% fat to lean ratio, which typical wild King will be somewhere between 12 to 15. So that's a pretty pretty big difference and

can use one of the fattier of the salmon breeds anyway, yeah, right.

It is the fattiest Yeah, you

know, and nobody likes to dry salmon. Am I right about this? I really enjoy. Yeah, I don't think so.

It's so it's really hard to dry this one out. It's all that fat.

Like we call it please don't overcook it just because he said that please

place we call this the wagyu of salmon. I mean, it's it really does have that like luxurious quality to it. But like

in a hot smoke application there for right so hot smoked salmon, the taste. Everyone likes a taste of hot smoked salmon. And let's be honest, it's like you know, are so dry, so dry. You know what I mean? Like so you're saying that this is good hot smoke application salmon.

This is the best hot smoke application in my opinion.

And do you think going back to what you said before? Because it will you said that the feed that you give them is partially marine based oils? Which you know, let's be honest, fish oil is fish oil. You know what I mean? And taste wise, that the fact that you are feeding, you know, hopefully deodorized and not rancid, terrible canola. There's no way you guys are old enough to remember how crappy canola oil used to taste. It was so garbage. I, I people be like it's healthy. And I'm like It's garbage. But like now it's completely deodorized. It's fine. I can use it, it's fine. But anyway, so I don't know whether or not that transfers through. But do you find that by using plant based oils, in addition to the fish oils, that you get a milder taste on the fat so you can have something that's less kind of overtly fishy, but still have that anxious fattiness? Or does it not play a role?

It's a good question. And I don't know if we really have the detailed research and data to answer that this is a project of ours to develop very complex sensory analysis on our fish, which I think would be one of the first in the industry to do that. Where we do you know, objective, quantifiable sensory analysis at some institution that does this all the time, whether it's for coffee or wine or, or whatever food product and really drill into like The specific flavor profiles, what could be driving the variables in each element? And really get much, much, much precise on that. But it is a fairly new industry. And we're not quite there yet, right?

Oh, well, you need but we want to be behind those numbers. There needs to be a we want to get there. Yeah, there needs to be a money, there needs to be money behind the potential answer to the question in order to answer any question that has to do with taste. You know what I mean?

Well, going back to that, I know, when we did use that aqueous to that did leave a bit of a flavor. Like, you could pick up some of the clove

if someone told you about it when I was running tests, right? If I told you I use Clover oil, you'd pick it a little bit. But like also, like mean, the you remember, you're doing the taste test. It's like, it also depends on the dose rate of that stuff. This stuff is incredibly, it smells like cloves. And then you're dosing it at a certain rate per gallon, presumably you guys in a in a in a flow through tank, because you were also then bleeding them out, right? I mean, like they were dosed in tank up. I don't know how it works, but I guess you put them in a pen. And then though you keep the water running, and you bleed, how does it work exactly?

Well, when we were using it is a little different. So we harvest at on site at the farm. So we would corral them in nets, get them into smaller groups, smaller groups mean less stress, get them into smaller groups, and then put some aqueous in the water at the recommended dosage, they would get kind of like calm and a little bit a little bit sleepy. And then and then you would gather them up in a basket. And then they would go through this kind of a ramp where you would get them to kind of like make them they would start to like swim up this little ramp, they'd get to the top where there was a percussive stunner and a bleeder. So first, the percussive stunner knocks them out so that at that point throughout cold they're not going to feel anything right you see don't want that lactic acid that's really critical

so that's your equivalent of the brain kill of the of like an EKG me spike but yes, yeah,

exactly. It's like it's your EKG me like concept. Yeah. And then you would cut it, cut it and kill bleeding or start to bleed out goes into nice Larry parts still pumping, and it's continues to bleed out. Yeah. Yeah.

Sorry, people. That's what happens. We need to fish. Right. Gotta bleed. And that like, to me, like stress at kill is one of the primary drivers that has not been adequately addressed commercially in terms of and one of the problems with wild caught, frankly, fish is that they is it even if the taste is fantastic, because they've been eating whatever. But like, but seriously, the stress at kill for a wild fish can be enough. That's why a lot of wild farm stuff you see a wild fish caught fish, you see, you have a lot of, you know, gaping problems in the filets. Because of the intensely hard rigor they go through because of the huge amount of lactic acid buildup and loss of ATP during the capture process.

We work with the company in New Zealand that does what Wildcats called Lee fisheries. And they have really built their company on how they catch and harvest the fish that you because you may every fish they catch. And their quality is outstanding.

Yeah, I mean, proper kill method is, like I say, the problem in the US is that there's no way if you're going if you're selling to a chef, and you're selling like a large quantity, and you're like the fish purveyor, you can sell on stuff like that, but at a market to like an app to a person. Like how are you going to adjust? You can't justify to someone unless you build a name around it like or Kingsville built a name or not itself. But you know, how do you get someone to pay that extra three, you know, three $4 a pound if they don't even know what the heck you're talking about. And that's why when I used to do the EKG made demos at the school, you know, people were like, Well, are you trying to get people to you know, go EKG made their own fish? I'm like, well, not really because you know, to buy live fish to get brought into your restaurant is fantastically expensive. So unless you culturally need to do it plus that that fish is living in stress in one of these circular tanks at the holding place for however long. And so you know, you know, really it's just, you know, in those demos, I was testing fish held in a tank killed without economy versus fish kill with he gives him a hell in the tank. So the variables were the same across it, but I wasn't really advocating that people necessarily do it in their restaurants. I was more like more people should know that this is something to do so that they will ask their fishmongers and pay more for it. You know what I mean? I think that's the answer to it.

Hey, hey, do we have a caller on the air? It is not a fish question. But it's like holiday related. I think it has some level of urgency you want you want to take that or no

urgency. I like that. Like someone needs to use the restroom. Yeah. Hello, how you doing? I'll turn it into a fish question. By the way, what do we got?

All right, awesome. It's up from DC. It's feel free to turn this one on the fish crashed question. It's actually about wanting to see if you could talk about food trucks a little bit. I'm getting one, designed and equipped. It's more like a you know, like a trailer food trailer. And just to get your thoughts on, like, you know, if you were doing it what what were some things that you would say are of utmost importance things to watch out for. If you have any knowledge on it at

all since the Stasi has actually done

this, I've done it. Dave has not done this. Right. So

what do you

remember? Don't do it. It's awful. It's horrible. There's like were these permits, there's watertank problems. There's PTU problems. There's God.

Well, what did you she was doing pasta. So she needed like she fundamentally like high BTUs. Right? Because you were front. We were Did you have a gas based fryer or electric fryer?

We weren't frying, we were just boiling water.

You didn't use fryers to boil the water? No. Yes. Specific pasta boilers. But they were like fryers. Yeah, yeah,

it took a lot. But then the tank, Electric Gas, the water tank can only hold so much, then you got to go dump it in like a specific sewer area that is made for food trucks that could be like, you know, miles and miles away. And I use the trailer, not a food truck.

Okay, so, right, we have a facility already with all that stuff equipped, like the issue of where it's going to be and how it's going to be cleaned and stationed and all that is less of a problem for us. And it's kind of like an offshoot of an existing catering business. So a lot of the infrastructure problems that surround people are just starting, like straight with a food truck. We're trying to get around. Does that make sense? Yeah,

so what's your question Is she

still hates it, you're not gonna understand you're not gonna get,

I'm not gonna be like, Oh, that's.

So from a power standpoint, that was a good point to bring up. Like the ones that I'm seeing now we're looking at an 18 foot trailer. And it comes with like, 100 amp box for the electrical stuff. 200 pound propane tanks, but I don't know as far as like power requirements, what that is going to satisfy. You know, like how crazy we can get with that.

So So for propane, specifically, you need to look at your entire gas consumption over like all of the hotline stuff that you have in there. And all of that stuff for propane is rated tip, unfortunately, typically in BTUs per hour. So then I forget what the numbers are, I used to have it at the tip of my fingers. Because you know, Anastasia and I've worked with torches quite a bit, which are done in BTUs per hour. It's a relatively easy conversion to convert pounds of propane per hour into BTUs per hour. And then you can determine how many hours of burn time you get out of your tanks. Now the caveat is, is that you said you had 100 pound tanks, I hope you're not going over any bridges, or through any tunnels, because that's a huge nightmare, even with 20 pound camper style tanks, but I will caution you against using anything smaller than the 100 pound tanks. Because as you vaporize propane, it gets colder through evaporative cooling, and a 20 pound tank, even through a regular like, you know, like a regular my regular fryer, which I think is about 60,000 BTUs. There's no it's more like 100,000. Anyway, my standard fryer, I forget how many 1000 BTUs. It is It's Ms. 90, I got her to look it up. It's been a long time since I had to know all this. But it would chill my 20 pound tanks down to the point that they would no longer deliver propane adequately to supply the fryers. And so I needed to wrap a heat blanket around my propane tanks to get them to go. Now if you're doing something with 100 pound tank, 100 pound tank should be especially DC which is a sweltering hellhole. Just kidding. Yeah, it should maybe be warm enough to be able to 100 pound tank should be warm enough to not get too cold as it's delivering the propane, you shouldn't require a heat blanket for that. Whereas if you attempted to run them off smaller tanks, you would definitely need to heat What are you cooking.

Trying to keep it you know, versatile. So it's not like going to be any one concept. You know, catering for different events and a rotating menu. So I was thinking of like getting a small Combi in there to fryers, a griddle and a stove. With like a

combi is the biggest hog of energy in the entire planet. Like if you actually need a combi, you can try to put a combi in there. But seriously consider getting a cvac which has a much lower energy input. Like energy is going to be your nightmare. If you're like pumping, like energy management's going to be your nightmare. You know what I'm saying? Even when it's gas related, like a combi, even a gas fired, Combi uses more in its convection stuff uses more electricity than you would probably think about and the electricity is going to have to be provided from a generator. That generator is going to need to be running all the time. So you need to get one of those really nice quiet RM generators. But generally Yeah, this is why people don't like when you're camping. They don't like happiness in the RV section cut fish. You should just do you should just do cured or a king salmon.

There we go. There we go. We bring it back around. Yeah.

I got a whole how to?

Yeah. Are you do have a hearing question. All right. Well think more about it and like Anastasia is never like, I will never be able to give you any in depth stuff on this. I've never personally done the food truck. Maybe someone in the chatroom has it but Nastasia is so vehemently against it also is a member of Kickstarter. Also, she did she did a Kickstarter in conjunction with a truck and I'm saying the equal level of H. O F, but she was also serving gluten free pasta through a Kickstarter thing in a truck, to college students. These are all things that she hates, every single aspect of this is something that she hates. And so, you know, as she is my co host, I can't really, you know, I'm not going to, because I'll pay if I say anything positive, I will pay for it later. You know what I'm saying? And so, you know, she has, and by the way, you know, Nastasia like, you gotta love it. She wants she says, I hate this. It doesn't matter. So one could be like, I'll hand you a giant brick of cash. He was gonna stand in a food truck for one more day and serve gluten free pasta to college students. She's like, No. And they're like a giant rake of cash. Like you need a forklift for the cashew. Like no, like that's just the way she is amazing. You know, I'm wrong. You're not wrong. Yeah, definitely. Yeah, yeah, yeah. All right. All right. So I wait something I was thinking about as you were going back to salmon. Something I was thinking about as you were talking everyone's worried about one other thing people worried about eating carnivorous fish in general is bio accumulation but since you're at like a fish in fish out of negative presumably that means that you guys aren't a bio accumulate like in other words, your fish is not a bio accumulation so you're not going to have any Jeremy Piven it was the sushi that made me do it. I got mercury poisoning from all the sushi remember that? She doesn't tell her that but you remember that? Yeah. So like have you ever like done any of these? Kind of like like like, is that part of your marketing? That's not like a like highly bio bio accumulative fish.