Fish Doesn’t Have to Be Intimidating

If you’ve ever stood in front of a fillet of salmon wondering “Am I about to mess this up?” — you’re not alone.

That’s exactly what I talked about with Chris Whonsetler and Andy Heiser on the Okayest Cook Podcast. As a fifth-generation fisherman and co-founder of Sena Sea, I’ve seen firsthand how a little knowledge can turn fish from “scary to cook” into the most approachable (and delicious!) protein in your kitchen.

In the episode, we cover:

• The differences between salmon species and why that matters

• My go-to method for defrosting and cooking fish so it always turns out

• The truth about mercury in seafood (spoiler: it’s not as scary as you think)

• Why sourcing makes all the difference in taste and health

Plus, I share a few personal stories from life on the water and what it means to carry on a fishing legacy that’s five generations strong.

🎧 Listen in for simple, practical tips that will make you want to cook more fish—and actually enjoy doing it.