Sibling Revelry with Kate Hudson and Oliver Hudson - Revel In It: Something’s Fishy

Episode Date: May 15, 2025

Oliver reels in his favorite pastime with professional fisherwoman, Sena Wheeler. Talk about being a catch, Sena is also an albacore expert and if you love sushi, you’re gonna want to tune-in for her tuna tutorial! Plus, don’t get salty, find out how fishermen are saving the species in a conservation conversation that will have you falling hook, line, and sinker!See omnystudio.com/listener for privacy information.

This is an IHeart podcast. September is a great time to travel, especially because it's my birthday in September, especially internationally. Because in the past, we've stayed in some pretty awesome Airbnbs in Europe. Did we've one in France, we've one in Greece,

we've actually won in Italy a couple of years ago. Anyway, it just made our trip feel extra special. So if you're heading out this month, consider hosting your home on Airbnb. With the co-host feature, you can hire someone local to help manage everything. Find a co-host at Airbnb.ca slash host.

I'm Jorge Ramos. And I'm Paola Ramos. Together we're launching The Moment, a new podcast about what it means to live through a time, as uncertain as this one. We sit down with politicians, artists, and activists to bring you death and analysis from a unique Latino perspective. The Moment is a space for the conversations

we've been having us father and daughter for years. Listen to The Moment with Jorge Ramos and Paola Ramos on the I-Heart Radio app, podcast or wherever you get your podcasts. Introducing IVF Disrupted, the Kind Body Story, a podcast about a company that promised to revolutionize fertility care. It grew like a tech startup. While Kind Body did help women start families, it also left behind a stream of disillusioned

and angry patients. You think you're finally like in the right hands. You're just not. Listen to IVF Disrupted, the Kind Body Story, on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. I just normally do straight stand-up, but this is a bit different. What do you get when a true crime producer walks into a comedy club? Answer, a new podcast called Wisecrack,

where a comedian finds himself at the center of a chilling true crime story. Does anyone know what show they've come to see? It's a story. It's about the scariest night of my life. This is Wisecrack, available now. Listen to Wisecrack on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. On a cold January day in 1995, 18-year-old Krista Pike killed 19-year-old Colleen Slemmer in the woods of Knoxville, Tennessee. Since her conviction, Krista has been sitting on death row.

How does someone prove that they deserve to live? We are starting the recording now. Please state your first and last name. Krista Pike. Listen to Unrestorable Season 2, Proof of Life, on the IHeartRadio app, Apple Podcasts, or wherever you get your podcasts. Hi, I'm Kate Hudson. And my name is Oliver Hudson. We wanted to do something that highlighted our relationship.

And what it's like to be siblings. We are a sibling revelry. No, no. Sibling reverie. Don't do that with your mouth. Sibling revelry. That's good. It's Oliver Hudson.

The Hudson Express. I've been calling myself the Hudson Express for a long time is 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, the boats, you know, the segue, this whole segue just works because my boat is the Hudson Express. There's someone in the waiting room. Now, it's very different, but it's very me.

Her name is Cina 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 bring her on. Hey. Hello.

How are you? good how are you i'm good i'm very good where are you i am in washington state we live in washington and fish in alaska okay and my husband just left for alaska this morning did he yep okay okay there's so many things first of all how did this happen you know the fishing thing 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, it's my passion. I have a, I have a Parker.

I catch big bluefin tuna. I've been doing it since I was a kid. I am an obsessive fisherman, you know. That's awesome. 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 just curious, like, do you have any idea how this happened?

I was going to ask you how this happened because I'm just as amazed. Well, who gives a show? shit because 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, Sakai. Harbor River Sakai, yeah. And I made the halibut last night. Oh, how was it? It was amazing, and I'm not just saying that. Awesome. But it was so good and so fresh, and my kids loved it. And I did that parmesan sort of, or that parmesan crusty. Oh, the recipe that would be in the box?

Yeah. Cool. Very cool. I do. I do, I love to cook fish. I have, I have Trigger. I have two Trigger grills. I've got, I mean, I'm a smoker.

I've got all kinds of shit. I can my tuna, you know, I jar. Oh, yeah. Yeah. Do you have the Blackstone grill? No. That's, as I've got the Trigger, which I love, and I do a lot of fish in the Trigger, but the blackstone is like solid. Yeah.

It's great for fish and veggies. It's for searing. No, I know. It's amazing. So I don't have that, but I have the Traeger version of the Blackstone grill. Yes. And which is that cast iron, that cast iron skillet, which is great for it. But cooked last night, it was so fresh and so good.

And I love the skin on, you know what I mean? Just seeing those big Pacific halibut. Awesome. I'm so I do try it. Yeah. Yeah. So my biggest halibut is like 128. I got it at Elfin Cove.

That's where I fished. Oh, okay. Yeah. Of course, we catch a ton of California halibut down here. And those would be much smaller. Oh, yeah. I think the record is in the 50s. Right, right, yeah.

Yeah, up in Alaska, they used to call them barn doors because they'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 get it. 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 sought off 410 shotgun to come out of the guy's waistband. Oh, yeah, yeah. Because you don't want to, you don't want to, you don't want to flopping around. Destroy your boat. Yeah. Why do you think the fish have gotten smaller, just overfishing or? Yeah. The big ones are the mothers. So the big ones last, they're alive a really long time. And they have a lifespan that's really long. I mean, it can be like 100 years. And so, yeah. I mean, maybe not 100, but maybe 60 at least. I mean, very long time for 50. Because I know those golden eye live forever. That's why there's a limit of one, basically. Yeah. Right. And so.

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. Yeah. And what is that, what is that perfect eater size 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 2030 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 yeah yeah and where are you guys where do you fish out of so we fish out of Alaska, and 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 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 halibate and black cod in there, too. and the black cod at least here it's they're deep water right really deep it's like 2,200 to 2,000 feet all of it 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 black cod is it might be a little more mushy and the alaskan black cod is is the best is that like when we're eating black cod at sushi or at japanese restaurants are we eating that more northern black cod yeah it's also called sablefish 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 is 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 will be better and most of it

like 90% of the black cod goes to japan so it is used for sushi and it's very um high quality yeah so how do you how do you long line those sable fish it's actually done really similar to halibut they actually use the same gear yeah it's a it's a it's a it's a of hook they on a long line it's the the long line is literally mild you know mile long on the bottom of the ocean and every about three feet is a lanyard so it's going to be about 18 inches and then there's going to be a hook on it so a halibut hook is 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

back up. How long do you soak for for the sable fish? You know, it would be like six hours, maybe 12, but it's going to depend on the area and the fishermen on how long they like to soak it and kind of some area knowledge, that kind of thing. 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 the water column, correct? 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. Wow.

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 as like a five-man boat. Like our long-line boat was like, in our family was 73 feet wooden boat. That would be a pretty typical long-line boat, but they have hydraulics to lift out. long lineup of course. Of course. I mean, yeah, we have electric reels out here, but I think you even need more than that, right? Yeah. Yeah. That's interesting, though, those halibut are that deep as well. Well, when 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's it's big it's popular in the japanese you know they want pay for it and so they kind of started long lining but um it's the same gear which is really big so a lot of boats now long liners will do halibut and black cod because it's they can go back and forth yeah it might even be that they're using the same hook size these days so they can it's really about where they place the gear and what's crazy is when they're halibut fishing they get all halibut 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 yeah yeah that's interesting because when you're long lining 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 a long line nope so it's like that's what i'm saying because halibut are in the mud or in the sand right 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 it's, yeah. 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 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. Got it. Got it, got it. And is it weighted in the middle at all to keep that, keep that line down? The line itself is weighted. Yeah. Weighted line. Got it. This is like fascinating for me. 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. 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 5,000 feet 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 halibus just exists throughout the water column, I guess. 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 in areas. And so, but we would always be out way deep. The salmon, you can, when it spawns. So salmon is all about the spawning, like the Copper River, salmon, you know, the first river. The timing on catching salmon is all about the salmon's timing when it's spawning coming back to the river. But for halibut and 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. Mm-hmm. September always feels like the start of something new, whether it's back to school, new projects, or just a fresh season. It's the perfect time to start dreaming about your next adventure. I love that feeling of possibility, thinking about where to go next,

what kind of place we'll stay in, and how to make it feel like home. I'm already imagining the kind of Airbnb that would make the trip unforgettable, somewhere with charm character and a little local flavor. If you're planning to be away this September, why not consider hosting your home on Airbnb while you're gone?

Your home could be the highlight of someone else's trip, a cozy place to land, a space that helps them feel like a local. And with Airbnb's co-host feature, you can hire a local co-host to help with everything from managing bookings to making sure your home is guest ready. Find a co-host at Airbnb.ca slash host. I'm Jorge Ramo. And I'm Paola Ramos.

Together we're launching The Moment, a new podcast about what it means to live through a time, as uncertain as this one. We sit down with politicians. I would be the first immigrant mayor in generations, but 40% of New Yorkers were born outside of this country. Artists and activists, I mean, do you ever feel demoralized? I might personally lose hope. This individual might lose the faith, but there's an institution that doesn't lose faith. and that's what I believe in. To bring you depth and analysis from a unique Latino perspective.

There's not a single day that Paola and I don't call or text each other, sharing news and thoughts about what's happening in the country. This new podcast will be a way to make that ongoing intergenerational conversation public. Listen to The Moment with Jorge Ramos and Paola Ramos as part of the MyCultura podcast network on the IHeartRadio app, Apple Podcasts, or wherever you get your podcasts. I started trying to get pregnant about four years ago now. We're getting a little bit older, and it just kind of felt like the window could be closing.

Bloomberg and IHeard podcast present. IVF disrupted, the Kind Body story. A podcast about a company that promised to revolutionize fertility care. Introducing Kind Body, a new generation of women's health and fertility care. Backed by millions in venture capital and present. at equity, it grew like a tech startup. While Kind Body did help women start families, it also left behind a stream of disillusioned and angry patients.

You think you're finally like with the right people in the right hands, and then to find out again that you're just not. Don't be fooled. By what? All the bright and shiny. Listen to IVF disrupted, the Kind Body story, starting September 19 on the Iheart radio app, Apple Podcasts, or wherever you get your podcasts. In early 1988, federal agents race to track down the gang they suspect of importing millions of dollars worth of heroin into New York from Asia.

We had 30 agents ready to go with shotguns and rifles and you name it. But what they find is not what they expected. Basically, your stay-at-home moms were picking up these large amounts of heroin. They go, is this your daughter? I said yes. They go, oh, you may not see her for like 25 years. Caught between a federal investigation and the violent gang who recruited them, the women must decide who they're willing to protect

and who they dare to betray. Once I saw the gun, I tried to take his hand and I saw the flash of light. Listen to the Chinatown Stang on the iHeart Radio app, Apple Podcasts, or anywhere you get your podcasts. Hey, sis, what if I could promise you you never had to listen to a condescending finance bro? Tell you how to manage your money again. Welcome to Brown Ambition.

This is the hard part when you pay down those credit cards. If you haven't gotten to the bottom of why you were racking up credit or turning to credit cards, you may just recreate the same problem a year from now. When you do feel like you are bleeding from these high interest rates, I would start shopping for a debt consolidation loan, starting with your local credit union, shopping around online, looking for some online lenders because they tend to have fewer fees and be more affordable. Listen, I am not here to judge. It is so expensive in these streets.

I 100% can see how in just a few months you can have this much credit card debt when it weighs on you. It's really easy to just like stick your head in the sand. It's nice and dark in the sand. Even if it's scary, it's not going to go away just because you're avoiding it. And in fact, it may get even worse. For more judgment-free money advice, listen to Brown Ambition on the IHeart Radio. app, Apple Podcasts, or wherever you get your podcast. Do you have kids?

Three kids. How old are the kids? 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 pull down. I get it. I get it. Are they, do they want to get to the business?

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 boat and it's usually one or one guy or maybe one guy in a deck hand 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. No, but it's interesting because it seems like it's been a family business, right? For sure. Yeah. And so who's taking it over? Yeah. You know what I mean? 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. 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 can you can do the controls out on the deck yeah and you're out you just boom boom you're standing up spray and all of that and when our youngest was about five she'd be out there with dad yeah and he he looks

looked down at her and he sees her smile and he's like, oh, this is going to be our fisherman. 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. Yeah. Our middle, it was like, I'll be the cook. Right.

Exactly. And then the salmon, how do you, what's the process of catching the salmon? So we gill net for the salmon and it's super regulated in terms of. of everything from the size of the boat, it has to be under 32 feet. 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. 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 just, you throw the buoy and you've got a net coming off the bow and you're just reversing, backing up and letting the net out. And so you're going to lay there with the net, kind of making sure it's straight and tugging on it or whatnot. For however long, like, for the opener, it's like however long they can stand it, right? Yeah. They got to check the net and see. So then you start pulling it in and you're handpicking every fish. You are handpicking.

Handpicking 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 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. 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?

And that matters a lot, what they're doing on the boat, you know, not flopping on the that kind of thing. 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 like hatchie, something where you're putting the needle into the vertebrae, right? That's mostly for tuna. You know, I studied tuna when I got my master's degree. I studied West Coast Albuquer 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. doing sensory for okay how does this affect the flavor how does this affect the flavor and for tuna they do kind of the spike it's head right 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 um sea water flowing through it yeah yeah no this is a Japanese technique because it's it's it's not about a spike in the brain, there is a, it's basically the vertebrae, there's a nerve endings, and you take this needle and you put it up through the 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 get rigid and they're going through stress, but this thing literally just shuts them down. So it just preserves that meat. No lactic acid, not building up that muscle he yeah yeah okay wait i got to talk to you about uh 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 went 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 ago, 20 years ago, whenever, they just disappeared. It's almost like they took a more northern or western route, north, the northerly route, right? And then all of a sudden, you know, water temperatures changed here. We started to get yellowfin tuna. We got Dorado. And now the big blue fin 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.

Right. And I'm sure you don't know, no, but you have actually have study in this. Like, is there any rhyme or reason? Like, you know, when these fish will come back into SoCal or when their patterns will change up? 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 are happening with the crab, too. I think personally it's all about water temperatures. those fish are going to move for the water temps.

And so I was studying West Coast albuquer tuna off of Oregon for my master's. And so at that time, I mean, Oregon has a really huge albuquer tuna industry. And so it makes sense to me that those fish are moving up to colder water. Yeah. Yeah. And unfortunately, I don't see that reversing. I mean, I would love to see the temps cool down. Well, that's what I want to talk 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 there's science behind it. but someone who's lived in this world and what you've experienced. Yeah, for a fishing family, like we are a 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, U.S. 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 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 lot. I hope they come back.

You know, there's a lot of unknowns. There's a lot of stuff riding on it. But for 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 runs and doing these science-based, you know, database 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, you know, million pounds through the sonars up river. And then at that, you were only fishing twice a week for, starts with 12-hour openers.

And each opener is just, they open, each opener, 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.

You know, 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. Yeah. And halibut and black cod is federally regulated. And they're looking at like 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. Got it. Based on the data.

That's interesting. And the federal regulators, do they, for the most, part they restrict the quota too much or is it too generous well like um 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 yeah 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 well why can't that be state regulated as well why is that

it's federal waters because it's federal waters oh got it okay yeah yeah that's interesting yeah but at least it's the mechanisms are there yeah and it's able to be regulated it 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 you know, guys on the boat monitoring for long lining and things like that, observers and things like that. So there's a lot of really good things in place, which is good. 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, gang, yeah. So I will pose saying, before you fucking asshole say anything, fishermen are the biggest conservationists that you can ask for. So I don't want to hear any of your bullshit. 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 we stopped eating fish tomorrow, I mean, for one thing, these commercial runs like Copper River Salmon would actually over, you know, too many fish would return and it would foul the river for generations 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 too 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 valuing 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, which is, you know about that.

Yeah, I know about that. I have a friend who's been all about that, yeah, the whole pebble mine thing, yeah. He made a documentary about it, actually. Oh, yeah, 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 fisherman, of course.

But the whole fishing industry is keeping these, you know, rivers clean and pristine for the salmon. So that's huge. Yeah. September always feels like the start of something new, whether it's back to school, new projects, or just a fresh season. It's the perfect time to start dreaming about your next adventure. I love that feeling of possibility, thinking about where to go next, what kind of place we'll stay in, and how to make it feel like home. I'm already imagining the kind of Airbnb that would make the trip unforgettable, somewhere with charm character and a little local flavor. If you,

you're planning to be away this September, why not consider hosting your home on Airbnb while you're gone? Your home could be the highlight of someone else's trip, a cozy place to land, a space that helps them feel like a local. And with Airbnb's co-host feature, you can hire a local co-host to help with everything from managing bookings to making sure your home is guest-ready. Find a co-host at Airbnb.ca slash host. I'm Jorge Ramos. And I'm Paola Ramos. Together we're launching The Moment, a new podcast about what it means to live through a time, as uncertain as this one. We sit down with politicians.

I would be the first immigrant mayor in generations, but 40% of New Yorkers were born outside of this country. Artists and activists, I mean, do you ever feel demoralized? I might personally lose hope. This individual might lose the faith, but there's an institution that doesn't lose faith. And that's what I believe in. to bring you depth and analysis from a unique Latino perspective. There's not a single day that Paola and I don't call or text each other, sharing news and thoughts about what's happening in the country. This new podcast will be a way to make that ongoing intergenerational conversation public.

Listen to The Moment with Jorge Ramos and Paola Ramos as part of the MyCultura podcast network on the IHeartRadio app, Apple Podcasts, or wherever you get your podcasts. I started trying to get pregnant about four years ago now. We're getting a little bit older, and it just kind of felt like the window could be closing. Bloomberg and IHeart podcast present. IVF disrupted, the Kind Body Story, a podcast about a company that promised to revolutionize fertility care. Introducing Kind Body, a new generation of women's health and fertility care.

backed by millions in venture capital and private equity, it grew like a tech startup. While Kind Body did help women start families, it also left behind a stream of disillusioned and angry patients. You think you're finally like with the right people in the right hands, and then to find out again that you're just not. Don't be fooled. By what?

All the bright and shiny. Listen to IVF disrupted, the Kind Body story, starting September 19 on the IHeart Radio, app, Apple Podcasts, or wherever you get your podcasts. In early 1988, federal agents race to track down the gang they suspect of importing millions of dollars worth of heroin into New York from Asia. We had 30 agents ready to go with shotguns and rifles and you name it. But what they find is not what they expected.

Basically, your stay-at-home moms were picking up these large amounts of heroin. They go, is this your daughter? I said yes. They go, oh, you may not see her for like 25 years. Caught between a federal investigation and the violent gang who recruited them, the women must decide who they're willing to protect and who they dare to betray. Once I saw the gun, I tried to take his hand and I saw the flash of light. Listen to the Chinatown Sting on the IHeart Radio app, Apple Podcasts, or anywhere you get your podcasts.

Hola, it's Honey German, and my podcast, Grasas Come Again, is back. This season, we're going even deeper into the world of music and entertainment with raw and honest conversations with some of your favorite Latin artists and celebrities. You didn't have to audition?

No, I didn't audition. I haven't audition in, like, over 25 years. Oh, wow. That's a real G-talk right there. Oh, yeah. We've got some of the biggest actors, musicians, content creators, and culture shift.

sharing their real stories of failure and success. You were destined to be a start. We talk all about what's viral and trending with a little bit of chisement, a lot of laughs, and those amazing vivas you've come to expect. And, of course, we'll explore deeper topics dealing with identity, struggles, and all the issues affecting our Latin community.

You feel like you get a little whitewash because you have to do the code switching? I won't say whitewash because at the end of the day, you know what I'm me? Yeah. But the whole pretending and cold, you know, it takes a toll on you. Listen to the new season of Grasas Has Come Again as part of My Cultura Podcast Network on the IHartRadio app, Apple Podcasts, or wherever you get your podcast. So wait, why are Copper River salmon like the most valuable fish salmon?

So they have the highest omega-3s. 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 meruwa, like the terroa of wine, the meruah of the fish. So every river is going to have a slightly different flavor of 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 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.

My God, I can't wait. I did the hal of it, but I can't wait. I'm excited. Yeah. And these are, these stock are from last year. Yeah. So we're just about to open for this year. So we freeze, we vacuum seal and freeze, so they last a whole year, which is amazing.

that you really got to try when it opens up in May. I will be hitting you up. Because hold on. Talk about the business. Talk about the ship. I want to, you know, let's sell this. 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 Sakai, 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 Sockley. And we'll ship right to the door.

Oh, so you get Copper River King, too. Oh, yeah. That must be amazed. It's amazing. Wow. Because those kings are real fatty, right? They're really fatty. They're thick.

The fat is just like, what? I mean, it's like buttery. I mean, melt in your mouth. Yeah. Oh, my God. Yeah. 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? So go to cina c.com. S-E-N-A-D-A-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. And do you have an Instagram account? Instagram is S-N-S-E-S-E-U-S-E-Fo-E-Fo-S-E-Fo-E-O-B-E-E-Fo-E-E-W-E-E-Fo. 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. Well, I'm going to post and, you know, try to juice you guys up too. Awesome.

I like that. Yeah, and all I ask is that I can jump the line. I don't want to wait. Oh, yeah. I don't want to wait list. I'm going to jump the line. I want to jump the line. I want.

Fresh, Copper River King, right off the opener. That's what I want. Okay. All right. Fair enough. And then real quick, before I go, the halibut that I ate last night was that, Last year, halibut as well? That's last year, halibut.

Are you kidding? Man, let me just say something, but like I, you know, look, we talked a lot about the actual intricacies of fishing, 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 where it was raw in the middle. And it was you could taste the freshness after a year. And 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. Did you notice the layer of like the parchment paper? we wrap around the fish prior to vacuum ceiling. Yeah. 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. Yeah. 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.

Yeah, it was 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. Right, which we're getting in a couple of weeks. Yeah.

But I kind of love that you, you know, that's what we have right now. Yeah. That's what fishermen eat in the winter. It's last year's fish frozen. And that's the real deal. Yeah. But I kind of love that you got to try that. No, me too.

Me too. I can't wait. Okay. Last question. Yeah. Yeah. So we specialize in. and 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. We ship it fresh for two weeks. So fresh or frozen. No, give me some fresh. You crazy. When does that, when does that, that would be sometime in May? So it'll open this year. It looks like it's going to be opening the 22nd, a week later than usual. So we'll be getting it out right after Memorial Weekend. Unfortunately, not before, but right after Memorial Weekend. Oh, my God. Yes.

Yes, yes. All yes. Awesome. Well, cool. Thank you so much. This was really, really fun for me. And the fish was incredible. And I'm going to have the sock eye tonight.

Oh, good. So I use that recipe or what should I do? Which one did I throw in there? I don't even remember. You know, I remember. You know, I mean. You know, sometimes it's so good. It's like plain, you know what I mean?

Like salt pepper. Yeah, salt pepper, like crispy skin. That's what I would do with the fresh is like salt pepper, crispy skin or just like on the barbecue. Yeah. But I mean, and this is frozen. So when it's frozen, it's sushi quality also. Yeah.

So, I mean, the key is with the really good fish, I mean, the less you do the better. It's like having a really good steak. 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 okay very cool thank you

all right thanks as a weird one because it's so on brand with me but off brand with the show but it's just like I can 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 costs they sent me a box just to try so I could promote it. But it's high-grade shit. 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, commercial. I'm leaving. I'm Jorge Ramos. And I'm Paola Ramos. Together we're launching The Moment, a new podcast about what it means to live through a time as uncertain as this one. We sit down with politicians, artists, and activists to bring you death and analysis from a unique Latino perspective.

The moment is a space for the conversations we've been having us father and daughter for years. Listen to The Moment with Jorge Ramos and Paola Ramos on the IHeartRadio app, Apple Podcasts, or wherever you get your podcasts. Introducing IVF Disrupted, the Kind Body Story, a podcast about a company that promised to revolutionize fertility care. It grew like a tech startup. While Kind Body did help women start families, it also left behind a stream of disillusioned and angry patience. You think you're finally, like, in the right hands. You're just not.

Listen to IvyF Disrupted, the Kind Body Story, on the IHeart Radio app, Apple Podcasts, or wherever you get your podcasts. I just normally do straight stand-up, but this is a bit different. What do you get when a true crime producer walks into a comedy club? Answer, a new podcast. called Wisecrack, where a comedian finds himself at the center of a chilling true crime story. Does anyone know what show they've come to see? It's a story. It's about the scariest night of my life. This is Wisecrack, available now. Listen to Wisecrack on the IHeart Radio app,

Apple Podcasts, or wherever you get your podcasts. On a cold January day in 1995, 18-year-old Krista Pike killed 19-year-old Colleen Slemmer in the woods of Noghurt. Texas. Since her conviction, Krista has been sitting on death row. How does someone prove that they deserve to live? We are starting the recording now. Please state your first and last name. Krista Pike. Listen to Unrestorable Season 2, Proof of Life, on the IHeartRadio app, Apple Podcasts, or wherever you get your podcasts. teen-year-old girl in Graves County, Kentucky, went unsolved for years, until a local housewife, a journalist, and a handful of girls came forward with a story.

America, y'all better work the hell up. Bad things happens to good people in small towns. Listen to Graves County on the IHeartRadio app, Apple Podcasts, or wherever you get your podcasts. And to binge the entire season, add free, subscribe to Lava for Good Plus on Apple Podcasts. This is an IHeart podcast.