Disclaimer: This story from March 10, 2020 has been republished after replaying on March 25, 2020’s show.

When you think fish, one of the most important qualities you may think it needs to have is being “fresh,” but today Neal Brown, Chef, Ukiyo taught us that in some cases aged fish can be just as great, or better.

This morning on Indy Style he made “Catfish Kabayaki” as a sustainable alternative to Fresh Water Eel and Chirashi Salad with Aged Blue Fin Tuna.

Learn more about Neal and Ukiyo at the links below:

@NealJBrown @UkiyoIndy

ukiyoindy.com