Ep 498: Hunting, Singing, and Going Dry with the Turnpike Troubadours
The MeatEater Podcast
EKG in Fishmongers and High-End Restaurants
They discuss the practice of EKG in fishmongers and high-end restaurants, which involves cutting off the fish's tail and severing the backbone. They also talk about other methods of killing and processing animals, such as wire alteration for fish and turtle cleaning. Chef David Chang's previous discussion on this topic is mentioned.
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