Sal shares his love for cooking steak, particularly a flavorful New York strip from Butcher Box, emphasizing the importance of searing and oven finishing for juiciness. The conversation shifts to the quality of wild-caught versus farm-raised salmon, with Sal noting the health benefits and distinct taste of wild salmon. Adam brings up an intriguing fact about fish changing sex in confined farming environments, sparking curiosity about the implications of fish farming practices.
