Joel Gilby (Three Friends Abalone, Tasmania) - one of Australia’s greatest ingredients
FishTales - a Seafood Podcast with John SusmanShow Notes
Abalone has spent most of its life suffering from a dreadful image problem.
For years it has been wrapped in ceremony, priced like jewellery and regarded by home cooks with the same confidence they reserve for rewiring the switchboard. Revered, yes. Understood? Hardly.
The truth is rather less theatrical.
In the cold waters off Tasmania, Joel Gilby and the team at Three Friends Abalone have quietly been growing one of Australia’s greatest ingredients. Sweet rather than shouty. Elegant rather than extravagant. And infinitely easier to cook than its reputation would have you believe.
This week’s Fishtales Podcast dives beneath the shell with Joel to explore the farming, the flavour and why perhaps it’s time we stopped saving abalone for late night Chinese feeds and started inviting it to dinner in Western restaurant restaurants
https://threefriendsabalone.com.au
Follow Fishtales, a Seafood Podcast on Instagram
https://www.instagram.com/fishtalesseafoodpodcast/
Follow John Susman
https://www.instagram.com/fisheads/?hl=en
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES
https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5
The Fishtales Seafood podcast with John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.
A food podcast from the Deep in the Weeds Food Podcast Network.
More from FishTales - a Seafood Podcast with John Susman
He fishes with the Brisbane skyline over his shoulder — and the city has no idea he's there.
Part seafood encyclopaedia, part educator and part leading man for the waterproof-apron set—Mike Huls has packed an enormous life in seafood into a remarkably young frame. 🐟🎓
From wetsuit to world markets—Ryan Morris is taking the deep dive into seafood entrepreneurship. 🌊
A remote island, a cupboard full of tins and one very good question: why does seafood-rich Australia import so much of its canned fish?
From the kitchens of some of America’s best restaurants to the seafood world of Austin, Texas—Adam Brick doesn’t just sell fish; he understands what happens when it reaches the pass.