Meet Matt Gove, owner of Big City Fish Share. Big City Fish Share is committed to bringing super-fresh, sustainably-caught, and locally-caught seafood to your table. They are working with fishermen and processors near Amagansett, NY, at the tip of Long island. From there they have access to the clean, fresh ocean waters of Gardiner’s Bay, Block Island Sound, and offshore of Montauk. Tune in and learn about Community Supported Fisheries, regional ocean planning and sustainable seafood at large. For more information on Big City Fish Share click here. This program was brought to you by Cain Vineyard & Winery. Music provided courtesy of Takstar.

"We want that face to face connection with the person actually catching the fish, and the customer."

--Matt Gove of Big City Fish Share

The guys at Pike Place Fish are in the studio all the way from Seattle to chat with Mariana Cotlear! The Pike Place Fish Market, founded in 1930, is an open air fish market located in Seattle, Washington's Pike Place Market, at the corner of Pike Street and Pike Place. It is known for their tradition of fishmongers throwing fish that customers have purchased, before they are wrapped. After nearing bankruptcy in 1986, the fish market owner and employees decided to become "world famous", changing their way of doing business by introducing their flying fish, games, and customer performances. Four years later, they were featured repeatedly in the national media and television shows The store is now a popular tourist destination in Seattle, attracting up to 10,000 daily visitors, and is often billed as world-famous. Hear from Andrers Miller and co-author Bryan Jarr about their brand new book, 'In the Kitchen With the Pike Place Fish Guys', which is equal parts travel souvenir and serious seafood how-to. Learn about the famous fish toss, get advice on shopping for good fish and learn about sustainability in the world of seafood. This program was sponsored by The International Culinary Center.

"Our whole thing at Pike Place fish is about peace and prosperity for everybody." [5:00]

"We send more fish back than anybody. If we don't like it - it's going back." [06:00]

--Andres Miller of Pike Place Fish on HeritageRadioNetwork.org

"Create a relationship with a fishmonger. Once you find a market where somebody can tell you where and how the fish was caught - keep going back there!" [09:00]

"A little secret - the collar is one of the best parts of the fish. No matter how you cook them they stay nice and moist." [20:00]

--Bryan Jarr of Pike Place Fish on HeritageRadioNetwork.org

This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.