Turning Once Discarded Fish Parts into Seafood Chacuterie in Canada
SEAFOODNEWS.COM [Globe and Mail] By Chris Johns - March 4, 2015 -
The rediscovery of salumi di mare, or seafood charcuterie, fits right into the nose-to-tail movement. Fish sausage sounds weird at first, but as Chris Johns writes, we've been missing out.
Applying ancient techniques from one branch of cooking to a whole new set of ingredients is resulting in some of the most exciting things happening in cooking right now, chef Gentile said.
His motivation is simply to have people taste something they never realized they could eat., “Ultimately," he says, “I want people to leave feeling like they've made a new discovery.
To Read Full Story Login Below.