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?
Seriously delicious on blackened catfish, but it can do so much more as the base of shrimp creole or as a condiment on a po'boy, or spooned over almost any grilled meat.
Butchering and canning your own albacore tuna is easy...with practice.
Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.