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?
Alchemy is turning a bucket of fish guts into golden delicious fish sauce.
Asian pickles are my passion, but Jewish pickles are my heritage. If you like pickles, and you like fish, you will find this insanely delicious. It’s a great appetizer excellent on top of toast, bagels, or green salad with radishes.
Super easy, tasty and healthy, this smoked mackerel pâté is great for snacking, as a starter, a light lunch or on toast at supper time.
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.