The conversation revolves around the participants’ eating habits, particularly on National Picky Eaters Day.  Matt admits to being a picky eater, avoiding certain fish like salmon and haddock but enjoying shellfish such as shrimp, lobster, and crab. Jason discusses the freshness and quality of salmon, especially from the West Coast. Matt mentions an event called shad planking in Virginia, where shad is smoked on wood planks. The discussion also touches on sushi and sashimi preferences, with Jason expressing a fondness for sashimi. We end it with a call from Ray suggesting halibut, highlighting its mild flavor and pairing with lemon and dill.