Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Put up fish stock for chowder in a pressure canner - ditch the processed and commercially bottled clam juice. Fresh, quick, and fabulous.
Salmon cured with salt and sugar, dill and fennel seed. Gravlax is a fairly quick and easy recipe to serve any way you might serve smoked salmon.
A delicious pate that doesn't involve cooking, blending or sieving.
The perfect showcase for freshly smoked mackerel fillets.
ChefSteps takes a simplified approach to making katsubushi by curing a piece of Pacific Northwest salmon and drying it over a few months in the fridge.
My first shot at hot-smoking using a commercial smoker box, maple-juniper brine, and some decadent fish and seafood.
Food preservation experts Harriet Fasenfest and Marge Braker demonstrate how to safely can fresh sardines. This video includes a basic primer on using a pressure canner.
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
This easy fridge pickled fried fish is an original way to enjoy small cheap fillets. It is sour, refreshing and perfect as a snack or starter on hot summer days. Allspice gives the marinade a unique taste and aroma.
Making lox at home is super simple, and the flavor combinations are seriously endless. This spicy smoky salmon is equally good on bagels and on tacos. Yeah, it's like that.
We visited Cesenatico's pescheria, or fish market, saw the conserve where fish were stored before refrigeration, and learned how to prepare Adriatic fish. And, of course, we ate a lot of fish.