To the fish market with Chef Michel Tersiguel

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Andy Foehrkolb, an experienced cutter for Reliant Fish Company, is said to be one of the best around, using a long, sharp thin blade.

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Roughly Speaking episode 362:

A visit to the wholesale fish market in Jessup, Maryland, with a chef who still does what a lot of chefs used to do: He gets up early in the morning to see what looks fresh enough to cook for his customers for dinner.

And, while we’re shopping for seafood with Chef Michel Tersiguel, we’ll meet a man named Andy Foehrkolb, a cutter for Reliant Fish Co., who displays a fine hand at an old craft — filleting one of the boniest of fish, the shad, a seasonal, but fading, tradition of the Chesapeake dinner table.

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