Podcast Summary: Sibling Revelry with Kate Hudson and Oliver Hudson

Episode Title: Revel In It: Something’s Fishy
Release Date: May 15, 2025
Host/Authors: Kate Hudson and Oliver Hudson
Produced by: iHeartPodcasts

Introduction

In this episode of Sibling Revelry, hosts Kate and Oliver Hudson delve into an engaging and insightful conversation with Ryan Seacrest, a representative from the family-owned fishing business, C-E-N-A Seafood. The discussion navigates through the intricacies of commercial fishing, sustainable practices, and the legacy of multi-generational fishing families. Skipping the typical advertisements and non-content segments, this summary focuses solely on the enriching dialogue between Oliver Hudson and Ryan Seacrest.

Guest Introduction: Ryan Seacrest and His Fishing Family Business

At [03:09], Oliver Hudson introduces the episode's guest:

Oliver Hudson: "Hi, I'm Kate Hudson and my name is Oliver Hudson."

Ryan Seacrest represents a multi-generational fishing family based in Washington state, specializing in halibut, salmon, and black cod. The Hudsons share their passion for fishing, elaborate on their sustainable practices, and highlight the operational aspects of their business.

Deep Dive into Fishing Techniques and Fish Species

Halibut Fishing

Ryan describes the extensive process involved in halibut fishing:

Ryan Seacrest [06:14]: "A halibut hook is a bit bigger and a black cod hook's a little bit smaller. And the bait, the fishermen kind of have their favorites. They use herring or squid and just got a little bait, sits down there for soaks for a little bit, and they pull back up."

He elaborates on the size and quality of halibut:

Ryan Seacrest [07:42]: "Our biggest halibut is one, like 128. I got it at Elfin Cove. That's where I fished."

Black Cod and Sable Fish

The conversation shifts to black cod, also known as sable fish:

Ryan Seacrest [11:40]: "It's also called sable fish. It's a really hard one because it has a lot of names and, and it has been. I think it's a detriment to the fish because it's honestly one of my favorite fish. It's so good."

He explains the longlining process for sable fish:

Ryan Seacrest [12:25]: "It's actually done really similar to halibut. They actually use the same gear. Yeah, it's a. It's a hook. They. On a long line. It's the. The long line is literally mile, you know, mile long on the bottom of the ocean. And every about three feet is a lanyard."

Sustainability and Conservation in the Fishing Industry

A significant portion of the discussion centers on sustainable fishing practices and conservation efforts:

Ryan Seacrest [33:16]: "For a fishing family, like we are multi-generational fishing family. I think that a lot of people, I mean first off the relationship is kind of misunderstood a little bit because people would kind of assume that, okay, well you're a commercial fisherman, you're trying to catch as much fish as you can every time you go out. But as a multi-generational fishing family, which most of the industry is, and this is, you know, us domestic fishing industry is we want to keep fishing for lifetimes and we want our kids to have that opportunity too for that lifestyle."

He emphasizes the family's commitment to conservation:

Ryan Seacrest [34:05]: "But at least the mechanisms are there and it's able to be regulated and is being looked at every year. So all we need to do is be. Get better at looking at the data and better analyzing. And they have guys on the boat monitoring for longlining and things like that, observers and things like that. So there's a lot of really good things in place."

Impact of Climate Change on Fish Migration Patterns

Climate change's effect on fish populations and migration is another critical topic:

Oliver Hudson [28:03]: "Do you have any rhyme or reason like, you know, when these fish will come back into SoCal or when their patterns will change up?"

Ryan Seacrest [28:19]: "I think, I mean for my studies I was studying Omega 3s and onboard handling techniques. But I think just in terms of fish, same things, things are happening with the crab too. I, I think personally it's all about water temperatures and those fish are going to move for the water temps."

Family Legacy and Future Generations in Fishing

Ryan discusses the importance of family legacy in sustaining the fishing industry:

Ryan Seacrest [22:42]: "It's interesting to see. And they've all, you know, I feel like we've introduced them and they've seen the real deal and if they choose it, then they're choosing it for, you know, with blinders open."

He shares insights into his children’s involvement:

Ryan Seacrest [21:31]: "Three kids. ... Our son is in college now and he'll continue to fish in the summers to earn money for college at least."

Business Insights: C-E-N-A Seafood

The conversation transitions to promoting their business, C-E-N-A Seafood, highlighting their commitment to quality and sustainability:

Ryan Seacrest [44:09]: "So go to cenac.comS-E-N-A s e a dot com. Check out our website. We have a pre order going for the Copper River King and Sakai. But jump on our email list because that's where I'm going to tell everybody what's in season, what's happening, how to cook it. I mean, just tons of information."

Ryan passionately describes the superior quality of their fish:

Oliver Hudson [45:02]: "We have a master’s degree in handling. ... we have our own custom processor, so we handle it ourselves. And we custom cut, freeze, vacuum seal and then we ship to your door."

He reiterates the unparalleled freshness and quality:

Ryan Seacrest [46:37]: "When I ate this halibut, you almost could just sear it. And you could have seared halibut to where it was raw in the middle and you could taste the freshness after a year."

Promoting Sustainable Practices and Misconceptions

The Hudsons address common misconceptions about commercial fishing and reaffirm their role as conservationists:

Oliver Hudson [34:32]: "I don't want to hear any of your bullshit."

Ryan Seacrest [35:10]: "We've been doing this for hundreds of years. And for one, it would totally foul the rivers. But for two, ... the fishermen are keeping these rivers clean and pristine."

He highlights the importance of their sustainable practices in protecting the environment:

Ryan Seacrest [36:47]: "The whole fishing industry is keeping these, you know, rivers clean and pristine for the salmon. So that's huge."

Conclusion and Final Thoughts

The episode wraps up with a strong endorsement of C-E-N-A Seafood’s offerings and a heartfelt appreciation for sustainable fishing practices:

Oliver Hudson [49:14]: "Just did a commercial and I'm leaving."

Ryan Seacrest [49:05]: "But I kind of love that... when you're catching and shipping so fast, we don't have time to freeze the fish. ... shipping it fresh for two weeks."

The hosts emphasize the importance of supporting sustainable fishing businesses and invite listeners to engage with C-E-N-A Seafood through their website and social media platforms.

Notable Quotes:

• Ryan Seacrest [33:16]: "Most fishermen are very conservation minded. They want to come back and be able to continue their livelihood."

• Ryan Seacrest [34:05]: "The fishermen are the biggest conservationists that you can ask for."

• Ryan Seacrest [46:37]: "You could sear it where it was raw in the middle and you could taste the freshness after a year."

Contact and Further Information:

• Website: cenac.com
• Instagram: @c_seafoods

This episode of Sibling Revelry offers a compelling look into the world of sustainable commercial fishing, highlighting the dedication of multi-generational families like Ryan Seacrest’s in preserving marine ecosystems while maintaining a thriving business. Listeners gain valuable insights into fishing techniques, the impact of environmental changes, and the importance of conservation-minded practices in the fishing industry.