Ep 16. Gills Gone Wild

In this episode of Good Eats, titled "Gills Gone Wild," host Alton Brown explores the world of sustainable seafood. Brown begins by discussing the importance of choosing seafood that is responsibly sourced and not overfished, and explains the various certifications and labels that indicate sustainable practices.

Next, Brown heads to a local fish market to pick up some fresh fish for his recipes. He shows viewers how to choose the best fish for different preparations, and gives tips on how to tell if a fish is fresh.

Brown then dives into some recipes, starting with a simple roasted fish dish that he pairs with a flavorful olive and tomato sauce. He also demonstrates how to make a salmon and corn chowder that is both hearty and healthy.

Throughout the episode, Brown highlights different types of fish and their unique flavor profiles. He explains how to prepare delicate white fish, oily fish like salmon and tuna, and even shellfish like clams and mussels.

One of the highlights of the episode is Brown's exploration of ceviche, a dish made with raw fish that is "cooked" in citrus juice. Brown explains the science behind this unique preparation method, and shows viewers how to make a delicious shrimp ceviche.

Brown also discusses some of the misconceptions around seafood, such as the idea that farmed fish is always inferior to wild-caught fish. He demonstrates how farmed fish can actually be more sustainable and still delicious when sourced properly.

As always, Brown's love for food science shines through in this episode, and he provides plenty of interesting insights and tips for viewers. Whether you're a seafood lover or not, "Gills Gone Wild" is an engaging and informative episode of Good Eats that is guaranteed to make you hungry.