Revel In It: Something’s Fishy

Summary

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

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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.

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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.

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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."

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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."

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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."

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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."

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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."

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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."

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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.

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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."

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Contact and Further Information:

• Website: cenac.com
• Instagram: @c_seafoods

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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.

Transcript

[Ryan Seacrest]

You're listening to an iHeart podcast.

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[Oliver Hudson]

We're leaving today and entering a world of Cinderella, Castle sightseeing, Tron Light cycling, jungle cruise, bunning, pirate, swashbuckling, Everest climbing, Dapper Denning soaring, soaring fireworks, show of I'm not crying, you're crying. World of Favorites for whatever you love, infinite worlds await at the most magical place on earth. Walt Disney World Resort.

[Ryan Seacrest]

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[Oliver Hudson]

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

[Nicole Kidman]

We wanted to do something that highlighted.

[Oliver Hudson]

Our relationship and what it's like to be siblings. We are. A sibling rivalry.

[Ryan Seacrest]

No, no sibling R for free. Don't do that with your mouth.

[Oliver Hudson]

Sibling revelry.

[Sina Wheeler]

That's good.

[Oliver Hudson]

It's Oliver Hudson. The Hudson Express. I've been calling myself the Hudson Express for a long time as this sort of false bravado really, to mask my deep insecurities about who I am. But the Hudson Express is a type of a train and you can either jump on board or not. It does make stops, not many. And you don't know where the stops are going to be. So when you do get off the Hudson Express, you might not know where the hell you are. So you could stay on and just go with wherever it goes or you can get off. It's a whole thing. I actually named my boat the Hudson Express. My wife hates it, but yeah, then both, you know, this, the segue, this set, this whole segue just works because my boat is the Hudson Express and there's someone in the waiting room. And now it's very different, but it's very me. Her name is Sina Wheeler and she catches fish for a living. And I just. She sent me some halibut that I just had. I know this sounds crazy, but this is so personal to me and I'm excited to have her on to talk about all of this. Let's just bring her on. Let's. Let's bring her. Hey.

[Ryan Seacrest]

Hello.

[Oliver Hudson]

How are you?

[Ryan Seacrest]

Good. How are you?

[Oliver Hudson]

I'm good. I'm very good. Where are you?

[Ryan Seacrest]

I am in Washington state. We live in Washington and fish in Alaska.

[Oliver Hudson]

Okay.

[Ryan Seacrest]

And my husband just left for Alaska this morning.

[Oliver Hudson]

Did he?

[Ryan Seacrest]

Yep.

[Oliver Hudson]

Okay. Okay. There's so many things. First of all, how did this happen?

[Ryan Seacrest]

You know the fishing thing?

[Oliver Hudson]

No, no, no. Like, how are you on this show right now? You know what I'm saying? Like, how did. Because just, I'm a huge fisherman. I mean, I. It's my passion. I have a. I have a parker. I catch big bluefin tuna. I've been doing Since I was a kid. I am an obsessive fisherman, you know.

[Ryan Seacrest]

That's awesome.

[Oliver Hudson]

Yeah. And I think I get this call that, you know, you guys wanted to come on the show, and I was like, oh, my God, hell, yeah, of course. And I'm curious, like, how do you. Do you have any idea how this happened?

[Ryan Seacrest]

I was going to ask you how this happened, because I'm just as amazed.

[Oliver Hudson]

Well, who gives a shit? Because it's. This is so fun. I mean, I just got your box of fish. We got some black cob. We got halibut. We got some, I think, sockeye.

[Ryan Seacrest]

River sockeye. Yeah.

[Oliver Hudson]

Yeah. And I made the halibut last night.

[Ryan Seacrest]

Oh, how was it?

[Oliver Hudson]

It was amazing. And I'm not just saying that.

[Ryan Seacrest]

Awesome.

[Oliver Hudson]

But it was so good and so fresh, and my kids loved it. And I did that Parmesan sort of Parmesan crusted vibe.

[Ryan Seacrest]

Oh, the recipe.

[Oliver Hudson]

That was the recipe. Yeah. Because I do. I do. I love to cook fish. I have. I have Traeger. I have two Traeger grills. I've got. I mean, I'm a smoker. I've got all kinds of shit. I can. My tuna, you know, I draw.

[Ryan Seacrest]

Oh, yeah, yeah. Do you have the Blackstone Grill? No, that's as. I've got the Traeger, which I love, and I do a lot of fish in the Traeger, but the Blackstone is, like, solid.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

It's great for fish and veggies. It's for searing.

[Oliver Hudson]

No, I know. It's amazing. So I don't have that, but I have the Traeger version of the Blackstone. Yes. And which is that, you know, cast iron. That cast iron skillet, which is great for it, you know, but cooked last night, it was so fresh and so good. And I love that the. The skin on. You know what I mean? Just seeing those big Pacific halibut.

[Ryan Seacrest]

Awesome. I'm so glad you tried it.

[Oliver Hudson]

Yeah. Yeah. So my biggest halibut is one, like 128. I got it at Elfin Cove. That's where I fished.

[Ryan Seacrest]

Oh, okay.

[Oliver Hudson]

Yeah. Of course, we catch a ton of California halibut down here and, you know.

[Ryan Seacrest]

And those would be much smaller.

[Oliver Hudson]

Oh, yeah. I think the record is in the 50s, you know?

[Ryan Seacrest]

Right. Yeah. Yeah. Up in Alaska, they used to call them barn doors, because it'd be like pulling up a barn door out of the water. And, I mean, they're not as big as they used to be. But when I was growing up, I fished with my dad out there. And I mean, I had to clean them out and I'd be crawling inside. You lift it up and you're in the fish to, to gut it.

[Oliver Hudson]

Crazy. No, I know you've seen some of those big 400 pounders, you know, that were just unreal. Mine was 128 and I was, it was. I did not expect a sawed off.410 shotgun to come out of the guy's waistband.

[Ryan Seacrest]

Yeah, yeah.

[Oliver Hudson]

Because you don't want to, you don't.

[Ryan Seacrest]

Want to have, you don't want it flopping around.

[Oliver Hudson]

Destroy your boat.

[Ryan Seacrest]

Yeah.

[Oliver Hudson]

Why do you think the fish have gotten smaller? Just overfishing or.

[Ryan Seacrest]

Yeah, the, the big ones are the mothers. So the, the big ones last. They're, they're alive a really long time and they have a lifespan that's really long. I mean, it can be like a hundred years. And so. Yeah.

[Oliver Hudson]

Really?

[Ryan Seacrest]

I mean, maybe not 100, but maybe 60 at least. I mean, very long time for.

[Oliver Hudson]

Because I know those goldeneye live forever. That's why there's a limit of one, basically. Yeah.

[Ryan Seacrest]

Right. And so, but really. So those halibut take a long time. We have a lot of halibut, but they're smaller now. But those really big ones aren't the best eating. And those are the ones that can have the high mercury because of the lifespan and how much they've been eating and accumulating. So the big ones are cool, but they're not the best eating it. For things like that.

[Oliver Hudson]

Yeah. And what is that, what is that perfect eater size?

[Ryan Seacrest]

For the Pacific halibut, we choose a smaller fish. So I think that my husband is, he does the processing and so he knows exactly. I think he would call it a 20, 30. So about 20 to 30 pounds would be a really nice size for eating. And it's going to, it's going to be better flesh, better quality. And then it's lower in mercury too, which is really nice.

[Oliver Hudson]

Yeah. Yeah. And where are you guys? Where do you fish out of?

[Ryan Seacrest]

So we fish out of Alaska.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

And the, the halibut is out of. Well, I would say kind of all over southeast, up north. And we fish out of Cordova, Alaska. And so the, the, the long lining is all about permitting and it's permitted per section. And then we fish Copper river salmon. So our facility is right there in Cordova, Alaska, where the Copper river is caught. And we bring the, the halibut black cod in there too.

[Oliver Hudson]

And the black cod, at least here, it's. They're deep water. Right.

[Ryan Seacrest]

They're really deep.

[Oliver Hudson]

It's like 201200 to 2000ft.

[Ryan Seacrest]

Olivet and black cod are actually both really deep. So you long line for both. So it's a bigger boat. You're going to long line. It's going to be miles deep. And they like, they just like slightly different areas like the black cod, like these kind of rock structures. They're going to be around those kind of rock areas and just right before the Gulf. So basically right before the shelf just drops off. But it's. They're really deep and they like really cold water. Your black cod in California, California black cod might be a little more mushy, and the Alaskan black cod is. Is the best.

[Oliver Hudson]

Is that like when we're eating black cod at sushi or Japanese restaurants? Are we eating that. That more northern black cod?

[Ryan Seacrest]

Yeah. It's also called sable fish.

[Oliver Hudson]

Sable.

[Ryan Seacrest]

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. It's called. When we catch it, it's called black cod. On our fish ticket, when we sell it, we have to sell it as sable fish. And a lot of people call it butterfish also. And so. And you can catch it all the way from like, near Hawaii, up the California coast and up in Alaska. But it's going to be different quality. So the colder waters are me better. And most of it, like 90% of the black cod goes to Japan. So it is used for sushi and it's very high quality.

[Oliver Hudson]

Yeah. So how do you, how do you longline those sable fish?

[Ryan Seacrest]

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. So it's gonna be about 18 inches and then there's gonna be a hook on it. So. So 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.

[Oliver Hudson]

How long do you soak for the sable fish?

[Ryan Seacrest]

You know, it would be like six hours, maybe 12. But it's going to depend on the area and the fish. Fishermen on how long they like to soak it and kind of some area knowledge, that kind of thing.

[Oliver Hudson]

Yeah, yeah, yeah. And then how far, how many hooks do you put on that long line? Because aren't those fish closer to the bottom? They're not too high up in, in the water column. Correct?

[Ryan Seacrest]

Yeah. This long line has weight. So it's on the bottom of the ocean and it's going to be like 30,000 hooks.

[Oliver Hudson]

Wow.

[Ryan Seacrest]

Yeah. So this is a, this is a, these boats, long line boats are going to be out a lot deeper. They're bigger boats. Is like a five man boat. Like our longline boat was like in our family was 73ft wooden boat. That would be a pretty typical long line boat. But they have hydraulics to lift long lineup.

[Oliver Hudson]

Of course. Of course. I mean, yeah, we have electric reels out here, but I think you even need more than that, right?

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Yeah.

[Oliver Hudson]

Yeah. That's interesting though. Those halibut are that deep as well.

[Ryan Seacrest]

Well, my dad started fishing with my grandfather. They did all halibut, these Norwegian guys. It was all Norwegian boats and they did all halibut. That's all they were interested in. And in the 80s, my dad was one of the first guys that was like, hey, we should try this new thing, black cod. And it, it's, it's big, it's popular and the Japanese, you know, they want pay for it and so they kind of started longlining. But it's the same gear, which is really big. So a lot of boats now, longliners will do halibut and black cod because it's, they can go back and forth.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

It might even be that they're using the same hook size these days. So they could, it's really about where they place the gear. And what's crazy is when they're halibut fishing, they get all halibut.

[Oliver Hudson]

Wow.

[Ryan Seacrest]

And when they're black cod fishing, they get all black cod. And it's just on where they put the gear and how the depth and the, the knowledge.

[Oliver Hudson]

Yeah, yeah. That's interesting because when you're longlining for halibut, you know, I would think because you have a weight, right. That is at the bottom of the line, I would assume. And then the hooks are baited up.

[Ryan Seacrest]

Nope. So it's like.

[Oliver Hudson]

That's what I'm saying, because halibut are in the, are in the mud, they're in the sand. Right?

[Ryan Seacrest]

Yeah. So you've got like a weight with a buoy to mark where it's at and then the line is along the bottom of the ocean and then another weight and then another buoy. And so, yeah, from. So there's a one buoy and then like a mile of long. That's why they call it a long line. And then another buoy they'll put. They'll put the whole thing in, lay a couple down, and then go back and pick up the first by finding the buoys. But the hooks itself are laying along the bottom of the ocean.

[Oliver Hudson]

Got it, got it, got it. And is it weighted in the middle at all to keep that, keep that line down?

[Ryan Seacrest]

The line itself is weighted.

[Oliver Hudson]

Yeah, Weighted line. Got it. This is like fascinating for me.

[Ryan Seacrest]

I used to go out with my dad when I was in high school. So in the summertime and this is, you know, way, you know, way back. So I'm like remembering everything.

[Oliver Hudson]

No, I know. And so those halibut are in that kind of deep water, but then they come into spawn. Right? I mean, is that what the fish that I'm catching, that recreational fishermen are catching are obviously not 5,000ft deep? I mean, you're fishing, you know, sometimes in the hundreds, but you can even fish up into the 80s and 70s feet of water. So the halibut just exists throughout the water column, I guess.

[Ryan Seacrest]

Yeah, that's a really good question because, you know, like commercial fishing, well, for one thing, we have to be out there's zones and areas and so. But we would always be out way deep. The salmon you catch when it spawns. Salmon is all about the spawning. Like the Copper river salmon, you know, the first river. It. The timing on catching salmon is all about the salmon's timing when it's spawning coming back to the river. But for halibut black cod, it's not about the spawning. And so they're not migrating according to their spawn. And you can fish for them from spring to fall.

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[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway. This spring, take care of your entire home, including the air you breathe, and save $5 when you buy $25 worth of participating products in store or online. Shop for items like Glade Plugins, Airwick Plugins, Glade Auto Sprays, Airwick Diffusers and Glade refills. And save $5 when you spend $25 on participating products. Offer ends May 20th. Restrictions apply. Promotions may vary. Visit albertsons or safeway.com for more details.

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[Oliver Hudson]

Do you have kids?

[Ryan Seacrest]

Three kids.

[Oliver Hudson]

How old are the kids?

[Ryan Seacrest]

They are 13, 16 and 19. Now if you go on our website, you would think they're little because I have pictures that are too cute to put down.

[Oliver Hudson]

I get it, I get it. Are they, do they want to get into the business?

[Ryan Seacrest]

They've been on the boat, so. Because when we're salmon fishing, my husband does long lining also, and that's no place for kids. But for salmon fishing, you're on a small boat. It's like a 32 foot bow and it's usually one or one guy or maybe one guy in a deckhand. So we've always brought the kids out and so they've fished every summer with dad and they know, kind of. They know enough to know. I don't know if any of them are planning on that as their career, but our son is. He'll fish. He's in college now and he'll continue to fish in the summers to earn money for college at least.

[Oliver Hudson]

No, but it's interesting because it seems like it's been a family business. Right?

[Ryan Seacrest]

For sure. Yeah.

[Oliver Hudson]

And so who's taking it over?

[Ryan Seacrest]

Yeah, you know what I mean?

[Oliver Hudson]

Like, I know you want your kids to do what they want to do. Obviously I have three of them myself at the same time. There's a bit of a legacy that's happening here, you know, and someone's got to do it.

[Ryan Seacrest]

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. Yeah, but like I say, our son comes up every year and it's more about earning some money. And the time frame that works, it's our youngest, when we've been out on the boat, you know, you, you can, you can do the controls out on the deck.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

And you're out, just boom, boom. You're standing up. It's spray and all of that. And when our youngest was about 5, she'd be out there with dad and he, he looked down at her and he sees her smile and he's like, oh, this is going to be our fisherman.

[Oliver Hudson]

I know. It's like my daughter, she's the only one who wants to go out with me on my boat and fish. It's amazing.

[Ryan Seacrest]

Yeah. Our middle, it was like, I'll be the cook.

[Oliver Hudson]

Right. Exactly. And then the salmon. How, how do you, what's the process of catching the salmon?

[Ryan Seacrest]

So we gill net for the salmon and it's super regulated in terms of everything from the size of the boat. It has to be under 32ft. They're gill netters off the, their bow pickers. So the gill net goes off the bow and then the size of the net, size of the holes. Everything is really tightly regulated. But the net goes off the bow. And for salmon, you know, you think of a river, you're doing it when they're spawning. But the Copper river is like 300 miles. The delta is 300 miles wide. So it's huge. And it's full of sandbars that move every year.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

And so when they fish, you're out on this kind of like in the beginning of the season, especially for the opener, you'll be throwing your buoy right at the surf and then going off of the beach. And at different times, they're at different depths, so they might be out further, but you're, you're just, you throw the buoy and you've got a net coming off the bow and you're just reversing.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

Backing up and letting the net out. So you're going to lay there with the net, kind of making sure it's straight and toe, you know, tugging on it or whatnot, for however long. Like for the opener. It's like however long they can stand it. Right. They gotta check the net and see. So then you start pulling it in and you're hand picking every fish. You are hand picking, hand picking every fish. And especially for Copper river, it's a slower fishery. It's not. As the fish aren't coming in as fast and they're, they're highly valued. And so that quality is super key. So you have time to hand bleed High pressure bleed, get them on ice right away. So it's all about that time, temperature, and that handling.

[Oliver Hudson]

It's interesting because I don't think anyone knows what goes into the processing of the fish. Right. From when that fish hits the boat, you know what I mean?

[Ryan Seacrest]

And that matters a lot, what they're doing on the boat, you know, not flopping on the deck, that kind of thing.

[Oliver Hudson]

Yeah. And then, you know, the bleeding of the fish, you know, this is what we do with the tuna as well, you know, and then there's. That's like hachi something where you're putting the needle into the vertebrae. Right.

[Ryan Seacrest]

That's mostly for tuna. You know, I studied tuna when I got my master's degree. I studied west coast albacore tuna and onboard handling techniques in correlation with. Then we did sensory. And so it was like all that stuff, you know, exactly what you're doing on board and then doing sensory for. Okay, how does this affect the flavor? How does this affect. Affect the flavor? And for tuna, they do kind of the spike.

[Oliver Hudson]

They spike its head, right?

[Ryan Seacrest]

Yeah, yeah. They don't do that for salmon, but they'll pluck a gill and we'll put it in a high pressure bleed system with basically like hose water, seawater flowing through it to get the.

[Oliver Hudson]

Yeah. Now this is a Japanese technique because it's not about a spike in the brain. There is a. It's a. It's. It's. It's basically the vertebrae. There's a nerve endings. And you take this needle and you put it up through the back. Back of the halibut. And you see the halibut just quiver and then die. What it does is, you know, when they're obviously hooked or gaffed or dying, they. They get rigid and they're going through stress, but this thing literally just shuts, shuts them down. So it just preserves that meat.

[Ryan Seacrest]

No lactic acid, not building up that muscle heat.

[Oliver Hudson]

Yeah, yeah. Okay, wait, I gotta talk to you about the albacore. Because the fact that you've studied it is so cool. You know, in Southern California, I began fishing 20 plus years ago. And when we went out, out of San Diego or we went out and do our bite or whatever it was there was. It was all albacore. You had mixed in bluefin. The migration patterns were such that they were down here, water temp, bait, you know, a lot of anchovy, all that. And then, I don't know, 20 years, 20 years ago, whenever they just disappeared, it's almost like they took a more northern or western route. North northernly route. Right. And then all of a sudden water temperatures changed here. We started to get yellowfin tuna, we got dorado and now the big bluefin tuna have moved in for the last almost 10 years. Right. And everyone is sort of waiting for this pattern, for this to change and everyone has these predictions, but no one knows.

[Ryan Seacrest]

Right.

[Oliver Hudson]

And I'm sure you don't know. No, but you have actually have study in this. Is there any rhyme or reason like you know, when these fish will come back into SoCal or when their patterns will change up?

[Ryan Seacrest]

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. And so it, I was studying west coast albacore tuna off of Oregon for my master's. And so at that time, I mean Oregon has a really huge albacore tuna industry. And so it makes sense to me that those fish are moving up to colder water.

[Oliver Hudson]

Yeah, yeah.

[Ryan Seacrest]

And, and unfortunately I don't see that reversing. I mean, I'd love to, I would love to see the temps cool down.

[Oliver Hudson]

Well, that's what I'm talking to you about a little bit is just conservation, you know, regulations, you know, just sort of, you know, government and how that's affected your industry and sort of where you stand on it as far as boots on the ground, climate change, you know what I mean? Not scientists who are, you know, obviously their predictions are what they are and their science behind it. But someone who's lived in this world and what you've experienced.

[Ryan Seacrest]

Yeah. 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 want would kind of assume that, okay, well you're a commercial fisherman, you're, 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. And so most fishermen are very conservation minded. They want to come back and be able to continue their livelihood. So that's just one main misconception is, is about commercial fishing in general, but especially for our domestic fishing families. So fishermen are always watching and you know what's happening and it's very cyclical. It's a really hard thing because if you think of farmers, I mean, they can plant their fields, they can watch the crops grow. They know what's going to happen if it rains or freezes, you know, they see what's happening. But for fishing, it's just like every year is like, oh man, I hope there's a, I hope they come back. You know, there's a lot of unknowns. There's a lot of stuff riding on it. But for we, all of our fishing is in the state of Alaska. And I can say that the state of Alaska has been sustainably minded for the longest time. It's in their state constitution. I mean, it's a really big deal. Of course, they've known forever that fishing is their industry. So they've done it right, which is really huge. So these big rivers in Alaska, they've been kind of monitoring the, the runs and doing these science based, you know, data based catches for a really long time. So like for Copper river, there's, it opens in May. It's coming up. We're opening actually a week later this year for sustainability measures to make sure more fish get up the river. But even once we start fishing, it only opens if they've caught. If they have their million pounds through the sonars upriver. And then at that, you are only fishing twice a week. Starts with 12 hour openers. And each opener is just, they, they open. Each open, it's either on Monday or a Thursday only. And even those only open if enough fish have come up through the river at that time. So they're using fish counters. So those sustainability practices are huge. And it's not like, yeah, guys don't fish right now. I mean, it is like there are zero nets in the water unless it's open for fishing. And it's highly, highly regulated. So that's huge. We want the regulations. There's been times with halibut and black cod that's federally regulated and so it can be a little bit slower. Like salmon is real time boots on the ground. We're monitoring today's numbers for tomorrow's opener. And halibut and black cod is federally regulated and they're looking at last year's catch and all the numbers are in and the fishermen are going, hey, these quotas need to shrink because it's just a pie for that. Everybody has a slice of the pie, how much quota they have to catch. So it's real easy federally for them to go. We're just shrinking the pie. This Year based on catch or expanding the pie. And so it's. And then every fisherman, their slice is expanded or reduced. So it's very easy for them to regulate that year's catch. But sometimes it feels like it's a couple years late.

[Oliver Hudson]

Got it.

[Ryan Seacrest]

Based on the data.

[Oliver Hudson]

That's interesting. And the federal regulators, do they, for the most part, they. They restrict the quota too much or is it too generous?

[Ryan Seacrest]

Well, like for the black cod, you know, like if the black cod numbers feel like they're going down, the fishermen are going, hey, you need to reduce, you need to reduce. And then like, it feels like there's a leg. And then they'll reduce a whole bunch.

[Oliver Hudson]

Wait a minute, wait a minute. Yeah.

[Ryan Seacrest]

And so it's, it's just interesting, you know, on that federal level, it's just harder to have their, their, you know, thumb on the dial. Exactly. And so the jumps can be a little bit more like.

[Oliver Hudson]

But why can't that be state regulated as well? Why is that?

[Ryan Seacrest]

It's federal waters.

[Oliver Hudson]

Oh, federal waters. Oh, got it. Yeah. Okay. Yeah, that's interesting.

[Ryan Seacrest]

Yeah.

[Oliver Hudson]

Wow.

[Ryan Seacrest]

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. Which is. Which is good.

[Oliver Hudson]

Yeah, no, I think that. I think you're right. I think there's a major misconception that fishermen, commercial and even recreational fishermen, are all for just killing things. I mean, we are the most conservative when it comes to catch. You know, so when I post pictures of my big tuna or something online, because I have a million followers on Instagram, I know that I'm going to get the idiots who are going to say. So I will post saying, before you say anything, fishermen are the mo. Are the biggest conservationists that you can ask for. So I don't want to hear any of your bullshit.

[Ryan Seacrest]

Absolutely. And I mean, I've got. Okay. I mean, don't get me on my soapbox, but, you know, I get people too, and they're like, you know, the oceans are dying. We need to stop eating fish like tomorrow. You know, And I'm going, hey, if, if we stopped eating fish tomorrow, I mean, for one thing, these commercial runs like, like Copper river salmon would actually over, you know, too many fish would come, would return, and it would foul the river for Generations of. Because it would be too acidic if all these fish returned at once. Because we're kind of built into the system because we've been doing this for hundreds of years. And so for one, it would totally foul the rivers. But for two, and this is something people don't think about, you know, thinking of Alaska Copper river salmon, the most valuable salmon in the world. The, that river is pristine. There's no deforestation, there's no mining near it, there's no nothing. And, and if we didn't, if it wasn't the most valuable fish, you know, on the planet, who would stop the miners and the deforestation? I mean, it wouldn't be pure and pristine because it wouldn't have value. So these fish, you know, fishing, you know, people that eat the fish and pay for it and invest in this fish, they're investing in this whole industry that is keeping these rivers clean and pristine. I mean there's, you know, it's political, but this whole. There's a pebble mine trying to be put in up in Bristol Bay.

[Oliver Hudson]

I've been know about that. Yeah, I know about that. I have a friend who's been all about that. Yeah, pebble mine thing. Yeah, he made a documentary about it actually.

[Ryan Seacrest]

Oh yeah. And they, and they did it and you know, so the whole thing is like this pebble mine. They want to put it at the headwaters of the biggest, you know, wild salmon run on the planet. Well, who's against it? It's the fishermen, of course. But the, the whole fishing industry is keeping these, you know, rivers clean and pristine for the salmon. So that's huge.

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[Nicole Kidman]

Ready for another dose of mystery mind games and psychological intrigue. The Hulu Original series nine Perfect strangers starring Nicole Kidman is back for an all new season. This season, a new group of visitors with mysterious connections to each other journey to an exotic healing retreat set high in the Swiss Alps. In this opulent winter wonderland, the group is subjected to a unique vision of therapy that takes them to the very edge of sanity. As they peel back the layers in a series of shocking twists and character revelations, the retreat's leader reveals her own complex motives as the strangers unravel before our eyes. Everything is revealed in a visually stunning and intoxicating finale that will leave you breathless. Starring Nicole Kidman and with an all star cast including Christine Baranski, Murray Bartlett, Henry Golding, Annie Murphy, Mark Strong and King Princess, Nine Perfect Strangers is your next must watch drama. The season premiere of Nine Perfect Strangers premieres May 21, streaming on Hulu.

[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway this spring. Refresh your spring personal care Items and earn 4 times points on all your favorites when you shop in store or online. Earn 4 times points when you shop for items like Pantene Shampoo, Gillette Fusion, five Razors, Secret Body Spray, Always Pads, Loves Diapers, Pepto Bismol and Nervive Nerve Relief Cream. Then use your rewards for discounts on groceries or gas. Offer ends May 20th. Restrictions apply. Promotions may vary. Visit albertsons or safeway.com for more details.

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[Oliver Hudson]

That it was related to the guy that I was dating. I don't feel emotions correctly.

[Ryan Seacrest]

I am talking to a felon right now and I cannot decide if I like him or not.

[Sina Wheeler]

Those were some callers from my call in podcast Therapy Gecko. It's a show where I take real phone calls from anonymous strangers all over the world as a fake Gecko therapist and try to dig into their brains and learn a little bit about their lives. I know that's a weird concept, but I promise it's pretty interesting if you give it a shot. Matter of fact, here's a few more examples of the kinds of calls we get on this show.

[Ryan Seacrest]

I live with my boyfriend, and I.

[Mikki Couture Ad]

Found his pisschar in our apartment.

[Oliver Hudson]

I collect my roommate toenails and fingernails. I have very overbearing parents.

[Ryan Seacrest]

Even at the age of 29, they won't let me move out of their house.

[Sina Wheeler]

So if you want an excuse to get out of your own head and see what's going on in someone else's head, search for therapy gecko on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. It's the one with the green guy on it.

[Oliver Hudson]

So wait, why are Copper river salmon, like, the most valuable fish? Salmon?

[Ryan Seacrest]

So they have the highest omega threes, and for fish, a lot like. Like beef. You know, beef is grade A or whatever, prime because it has more fat. And for fish, I mean, there's. There's, you know, five species of salmon, and then they're. Which are slightly different, and then they're slightly different from the river they're caught in. It's like the merois of, like, the terroir of wine, the marois of the fish. So every river is going to have a slightly different flavor fish, but the Copper river has the highest omega 3s, so they think that's because it's really. It's really cold, it's really steep, and it's really arduous. And so the fish pack on more Omega 3s, but it makes them taste better, too. And for fish, the. The fat is, you know, good fat. It makes it taste good, but it's also healthy for you, so you get, you know, all the benefits.

[Oliver Hudson]

My God, I can't wait. I did the hell of it, but I can't wait. I'm excited.

[Ryan Seacrest]

Yeah.

[Oliver Hudson]

And these are these sockeye from last. Last year.

[Ryan Seacrest]

Yeah. So we're just about to open for this year. So we. We freeze. We vacuum, seal, and freeze. So they. They last a whole year, which is amazing, but you really got to try it. When it opens up in May, I.

[Oliver Hudson]

Will be hitting you up because. Hold on. Talk about the business. Talk about, you know, the ship. I want to, you know, let's. Let's sell this.

[Ryan Seacrest]

Okay. So basically, I mean, we've been fishing for generations. I have a master's degree in handling. My husband is a fisherman, and I'm telling him, you know, you need to handle your fish like this and you need to do that. And so. And he's catching Copper river sockeye, Copper River King, Perfect handling. And so basically we're like, we have, we catch the best fish on the planet. Our freezer at home is filled with the best fish. Our kids get to eat this best fish. And you know, it would be nice of us to share. So that's the basis for our whole business, is that we catch it the very best. Now 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. And so this is for people that are interested in. They want what we have. Yeah, the very best fish on the planet at their door. And you know, not everybody has that available. I mean, very few people do. Very few people can find it locally. So it's a huge deal to be able to get this. I'll fly up and I'll go fish with Rich on the opener. And then we'll have a wait list for people wanting the Copper River King and sake and we'll ship right to the door.

[Oliver Hudson]

Oh, so you get Copper River King too?

[Ryan Seacrest]

Oh, yeah.

[Oliver Hudson]

That must be amazing.

[Ryan Seacrest]

It's amazing.

[Oliver Hudson]

Wow. Because those kings are real fatty, right?

[Ryan Seacrest]

I mean, they're really fatty. They're thick and the fat is just like. What? Yeah, I mean, it's like buttery. I mean, melt in your mouth.

[Oliver Hudson]

Yeah. Oh my God.

[Ryan Seacrest]

Yeah.

[Oliver Hudson]

Jesus. Okay, so name of the company. How are we getting a hold of you? How are people going about the process of buying fish from you?

[Ryan Seacrest]

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. And once you're on there, you'll be taken care of.

[Oliver Hudson]

And do you have an Instagram account?

[Ryan Seacrest]

Instagram is seen as c underscore spacey things, seafoods.

[Oliver Hudson]

Okay.

[Ryan Seacrest]

We'll be posting the openers a couple weeks. I'll be up there with my husband. We'll be posting lots of pictures and all that.

[Oliver Hudson]

Well, I'm going to post and, and you know, try to juice you guys up too.

[Ryan Seacrest]

Awesome. I like that.

[Oliver Hudson]

Yeah. And all I ask is that I can I jump the line? I don't want to wait. I don't want to wait list. I'm going to Jump the line. I want to jump the fresh copper.

[Ryan Seacrest]

River king right off the opener.

[Oliver Hudson]

That's what I want.

[Ryan Seacrest]

Okay. All right, that's. Yeah, fair enough.

[Oliver Hudson]

And then real quick, before I go, the halibut that I ate last night, was that last year halibut as well?

[Ryan Seacrest]

Last year?

[Oliver Hudson]

Are you kidding me? Let me just say something. But, like, I, you know, look, we. We talked a lot about the actual intricacies of fishing, which. Which really, you know, gets me going, because it's what I love. Are people going to listen to this and being like, oh, my God, yes, there's interest in that. But what we're here to do is to promote the brand and eat incredible fish. I have been eating fish all my life. I catch my own fish. I vacu seal my own fish. I have caught fish in halibut that has been shipped, that has been fresh two weeks prior. I swear to God to you, 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. I mean, it was that good. And I'm not just saying this to pump you up. I'm being honest. It was unbelievable. I mean, really.

[Ryan Seacrest]

Did you notice the. The layer, like the parchment paper we wrap around the fish prior to vacuum sealing?

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

So it hasn't touched plastic. It's an extra barrier. Nobody else does that. Yeah, but my dad, who's halibut fisherman, all his life, you know, he's been eating halibut on the boat. The first time he, you know, when we started this whole business, and of course, he's a subscriber, and he gets the fish in the winter and he. Same thing. And this is from a halibut fisherman, and he's like, oh, my God, was that last year's fish? That was amazing.

[Oliver Hudson]

It's crazy. It was crazy. I mean, I couldn't even believe what I was eating. I mean, it was really that good. That's why I was excited to ask you when that fish was actually caught. I mean, I can't even imagine the fresh stuff.

[Ryan Seacrest]

Right. Which we're getting in a couple weeks, so. But I. I kind of love that you. You know, that's what we have right now.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

That's what fishermen eat in the winter. It's last year's fish, frozen. And that's the real deal. But I kind of love that. You got to try that.

[Oliver Hudson]

No, me too. Me too. I can't. Wait.

[Ryan Seacrest]

Okay, last question. Yeah, so we, we specialize in frozen. That's what we do when we get to people's door. But for two weeks when the opener. Just to celebrate the opener. And because we are honestly catching and shipping so fast, we don't have time to freeze the fish.

[Oliver Hudson]

Yeah, yeah.

[Ryan Seacrest]

Ship it fresh for two weeks, so.

[Oliver Hudson]

Oh, God.

[Ryan Seacrest]

Fresh frozen.

[Oliver Hudson]

No, give me some fresh. You crazy? When does that. When does that. That would be sometime in May.

[Ryan Seacrest]

So it'll open this year. It looks like it's going to be opening the 22nd, a week later than usual. And so we'll be getting it out right after Memorial weekend. Unfortunately, not before, but right after Memorial weekend.

[Oliver Hudson]

Oh, my God. Yes. Yes, yes. All. Yes.

[Ryan Seacrest]

Awesome.

[Oliver Hudson]

Well, cool. Thank you so much. This was really, really fun for me. And Honor. The fish was incredible. And I'm going to have the sockeye tonight.

[Ryan Seacrest]

Oh, good, good.

[Oliver Hudson]

Should I use that recipe or what should I do?

[Ryan Seacrest]

Just which one did I throw in there?

[Oliver Hudson]

I. I don't even remember. You know. You know, I mean, you know, sometimes it's so good. Just, it's like plain. You know what I mean? Like salt, pepper.

[Ryan Seacrest]

Yeah, salt pepper. Like crispy skin. That's what I would do with the fresh is. Yeah, like salt, pepper, crispy skin or just like on the barbecue.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

But I mean, and this is frozen, so when it's frozen, it's sushi quality also.

[Oliver Hudson]

Yeah.

[Ryan Seacrest]

So, I mean. Yeah, the, the key is with the really good fish, I mean, the, the less you do, the better. It's like having a really good state.

[Oliver Hudson]

No, I know. Okay, good. Well, thank you so much. This was awesome. Really fun chatting with you and I'm definitely, definitely keeping in touch without a doubt.

[Ryan Seacrest]

Very cool. Thank you.

[Oliver Hudson]

Thanks. That was a weird one because it's so on brand with me, but off brand with the show. But it's just like, I. I can only say that if you, if you've stuck with this, this episode, get the fish now. To be fair, I don't know how much it cost. They sent me a box just to try so I could promote it, but it's high grade and. And I don't know if it's expensive or not. I'm sure it's somewhat. But if you love fish, I think this is the spot. Anyway, I'm out. I just did a. I feel like. Just did a commercial and I'm leaving.

[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway this spring. Refresh your spring personal care items and earn four times points on all your favorites. When you shop in store or online. Earn 4 times points when you shop for items like pantene shampoo, Gillette Fusion 5 razors, secret body spray, always pads, loves diapers, Pepto Bismol and Nervive Nerve Relief Cream. Then use your rewards for discounts on groceries or gas. Offer ends May 20th. Restrictions apply. Promotions may vary. Visit albertsons or safeway.com for more details.

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[Oliver Hudson]

Found out that was related to the guy that I was dating. I don't feel emotions correctly. I collect my roommate toenails and fingernails.

[Sina Wheeler]

Those were some callers from my call in Podcast Therapy Gecko. It's a show where I take phone calls from anonymous strangers as a call phone fake gecko therapist and try to learn a little bit about their lives. I know that's a weird concept, but I promise it's very interesting. Check it out for yourself by searching for Therapy gecko on the iHeartRadio app, Apple Podcasts or wherever you get your podcasts you feeling this too is a horror anthology podcast.

[Oliver Hudson]

It brings different creators to tell 10 vile no no no no no no. Grotesque. Oh my God. Horrific stories on what scares them the most. You feeling this too? Listen on the iHeartRadio app, Apple Podcasts.

[Sina Wheeler]

Or wherever you get your podcasts.

[Debbie Brown]

Being able to say I feel like crying so I will cry. I'm a little depressed. May is Mental Health Awareness Month and Deeply well is a sanctuary for your healing. I'm Debbie Brown, healer, well being, expert teacher and fellow seeker and each week we explore what it means to become whole through soul expanding conversations and practices today.

[Ryan Seacrest]

Wow.

[Debbie Brown]

I feel really powerful and ready to serve and use my skills and it's like that's the heart of what it is to be an authentic woman. To hear this and more ways to prioritize your piece. Listen to Deeply well from the Black Effect Podcast Network on the iHeartRadio app, Apple Podcasts or wherever you get your podcasts at.

[Mikki Couture Ad]

And T connecting changes everything.

[Sina Wheeler]

You're listening to an iHeart podcast.