August 2009

I have a friend, he and I like to undertake one project a summer, a beery time consuming project of 18th century labour levels for gain not commensurate with the effort. We’ve made salt, had clam bakes at the beach, fried chicken on a campfire and this year decided to pit roast some pork. [...]

A stunningly good blog post on sundry and assorted fish dispatch methods and their resultant effect on the flavour and texture,  (two part post, part two can be found here), with highlights of the Japanese needle through the spine technique called  ike jime.  Well worth a read. Be warned, however, graphic fish slaughter pictures ahead. [...]