The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
We were served this delightful fish soup on Christmas Eve in Vienna.
An easy to make appetizer of salty anchovies and melted mozzarella.
Salt cod appears on Christmas Eve tables throughout Mexico.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
A swedish feast would not be complete without pickled herring.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
Herring and Beet Salad
Does Not Apply