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?
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.
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.
Sardines, a possible solution to the fish nutrition paradox, are simple to preserve for months at a time, providing inexpensive and easy access to Omega-3 fatty acids without taxing our ocean's resources.
Another wonderfully tasty and easy thing to do with fresh salmon, gravlax is delicious sliced thin on toast or crackers, with cream cheese or spicy mustard sauce.
