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?
I've been canning my own fish at home for years now, ever since I lost some nice steelhead to freezer burn one year. Canning is easy, and canned fish can last for years in the pantry, assuming you don't eat it up long before that!
Charcutepalooza Challenge! Salmon Pate en Croute and I also didn't forget my porky friends.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Despite a last-minute dash, salmon terrine turns out fine... in both senses of the phrase!
Take advantage of Alaskan salmon season - NOW! Or in 2 days, after you cure this gravlax
Fresh wild Alaskan salmon from the Copper River gets the gravlax treatment. Easy to do with luscious, buttery results.
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.
Homemade bagels. Homemade cream cheese. Homemade smoked salmon. It's hard not to type in all-caps.
Cinco de Mayo is coming up! Why not cure your salmon in tequila this year?