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?
Head cheese made from salmon heads, a technique developed by the folks at Ideas in Food.
This curing recipe involves vodka and is particularly successful: instead of giving a marked alcohol taste to the fish, the vodka blends in and produces a very mellow result.
Just what I said!!
A tasty fish pie made with home-smoked haddock, a warming dinner on a chilly spring night.
Charcutepalooza continues with smoked pork and fish plus a recipe for fish stew
How to smoke fish in an electric wok, or in a $10 smoker made with dollar-store supplies, with thanks to Chef Wendy Seguin of Stratford, Ontario.
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
Butchering and canning your own albacore tuna is easy...with practice.
Mouth watering cured salmon. This is the submission for Charcutepalooza challenge 2.
Chili pepper, yuzu zest and salt combine to create a fermented condiment that wakes up the taste buds. Excellent with sushi, fresh oysters or as an added punch in your New Year's Day bloody mary!