Dustin Everett of Fish Cheeks
from Cooking Issues with Dave Arnold
Fish Cheeks chef-partner Dustin Everett joins Dave for a conversation on seafood, Thai cooking, restaurant culture, and why one tiny fish bone can outweigh 160 perfect plates. They discuss frozen versus fresh squid, sticky rice, octopus, Portuguese seafood, fish aging, kitchen technology, and the balance between old-school technique and modern equipment. Plus: Experimental bread, and why fake grill marks bother Dave more than they should.
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This episode is 1 hour and 2 minutes long.
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This episode was published on July 26, 2026.
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