Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalŕ in Venice.
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
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.
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.
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)