Unlocking the True Flavor of Mackerel

[lsanderson]

By MELISSA CLARK
Published: October 15, 2010

MACKEREL escabèche is one of those dishes I have always preferred to admire from afar. It’s traditionally prepared by pickling the fillets in vinegar, but I’ve never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. More

Comments

[kip-w.livejournal.com]

Saba was on the menu at our anniversary dinner Sunday night. I happily ordered a piece and was told they were out of it. Well, hell, everybody's always out of saba!