fishposting

“my dearest edwina, i have come into possession of four large whelks”

There are two excellent cookbooks focusing on tinned fish: Chris McDade's The Magic of Tinned Fish and Anna Hezel's Tin to Table. These books don't overlap too much, and I recommend them both.

  1. shirasu angel hair
    Japanese ingredients in an Italian treatment.
  2. rice bowls
    a sempiternal basis with infinite variety
  3. mackerel nimono
    A simple, adaptable Japanese side dish.
  4. spicy garlic mackerel pasta
    A quick and flavorful pasta to throw together, with oil-packed mackerel as the key ingredient.